Article: For safety purposes, it is important to secure the wood to the table. Use medium sized C-clamps that allow you to screw and secure the wood to the table. Tighten the clamps until the wood does not move when pressed on or pushed. Do not clamp the wood too tight, as this could damage or split the wood. Stop securing the piece of wood as soon as it is secure and unmovable. Using the lipped fence of the square, brace it firmly against the wood to ensure it doesn't move while cutting. Consider clamping the speed square to the wood if you are nervous about it moving during your cut. Slowly pass the saw along the wood, keeping it flush with the speed square while making the cut. The speed square will allow you to cut steadily and accurately because the it is thicker than a framing square or combination square. Take care when operating a saw, wearing goggles and avoiding distraction. It is a good idea to take a few practice cuts before cutting the wood you need.
Question: What is a summary of what this article is about?
Clamp the piece of wood to a table. Place the speed square flush with the wood. Run a circular saw along the speed square.

Problem: Article: You can combine the metabolism boosting powers of ginger, cayenne, and black pepper (as well as cumin and cinnamon) in this flavored basmati rice recipe. Pair this with roasted veggies and/or chicken for a more complete meal.  Gather the following ingredients:  1/4 cup ghee, butter, or vegetable oil 1 hefty tablespoon of fresh grated ginger 1 teaspoon salt 1/4 teaspoon cumin big pinch of cinnamon big pinch of cayenne 1/2 teaspoon (or more to taste) fresh ground black pepper 6 cups cooked basmati rice   Heat ghee, butter, or oil is small saucepan over medium heat. Slowly add the ginger, salt, cumin, cinnamon and cayenne. Cook for 30 seconds, stirring constantly. Remove from heat. Add black pepper. Pour the seasoned ghee, butter, or oil over the rice and stir to combine. Add additional salt and black pepper (if needed) to taste. You can combine the metabolism-boosting powers of turmeric, cumin, cinnamon, and cardamom (plus garlic, black pepper, and cayenne) by preparing a delicious spiced lentil soup. This recipe is vegan, gluten-free, and diary-free.  Gather the following ingredients:  1 and ½ tablespoons olive oil 2 cups diced onion (1 medium/large) 2 large cloves garlic, minced 2 teaspoons ground turmeric 1 and ½ teaspoons ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon ground cardamom 1 can (15 oz.) diced tomatoes 1 can (15 oz.) coconut milk (full fat) 3/4 cup uncooked red lentils 3 and ½ cups low sodium vegetable broth 1/2 teaspoon salt Fresh ground pepper (to taste) Pinch of cayenne (optional) 2 big handfuls of baby spinach 2 teaspoons fresh lime juice   In a large pot, add oil, onion, garlic, and salt. Sautee over medium heat for five minutes. Add the turmeric, cumin, cinnamon, and cardamom and stir to combine. Cook one minute. Add diced tomatoes (with all of the juice), coconut milk, and broth. Add black pepper and cayenne (if using). Turn up the heat and bring to a boil. Reduce heat and let simmer for 18-22 minutes, under lentils are soft. Stir in spinach and lime juice. Allow it to cook one or two more minutes. Season with additional salt and pepper to taste. You can combine the metabolism-boosting powers of garlic, parsley, and rosemary (plus cayenne and black pepper) by making pan-roasted cauliflower. Serve with a protein of your choice for a complete meal.  Gather the following ingredients:  2 medium head of cauliflower (about 2 lbs.) 3 tablespoons olive oil Salt (to taste) Black pepper (to taste) Crushed red pepper or cayenne (to taste) 1 teaspoon minced garlic 1 teaspoon fresh rosemary 1/2 cup chopped parsley 1/2 teaspoon lemon zest 1/4 cup roasted salted almonds, chopped   Cut each cauliflower into quarters and remove the core. Then, cut quarters into 1/2–inch thick slices. (Try to keep them all the same size). Heat olive oil in a large skillet over medium heat. Add cauliflower and toss to coat. Season with salt and pepper. Keep flipping the cauliflower, allowing the sides to turn brown. Repeat until cauliflower is tender (about 10-12 minutes). Add crushed red pepper (or cayenne), garlic, rosemary, parsley, and lemon zest. Cook for one more minute. Add additional salt and pepper to taste. Sprinkle with almonds, and serve.
Summary: Make ginger and black pepper rice pilaf. Prepare spiced lentil soup. Make pan-roasted cauliflower.

INPUT ARTICLE: Article: A sheepskin rug can be brought back to life with a non-alkaline, pH balanced cleanser, like baby shampoo or sheepskin wash. Fill a bathtub with warm water and 1⁄4 cup (59 mL) mild cleanser. Lightly agitate the sheepskin in the water for 5 minutes and roll it up to squeeze out the water. Put it in your washing machine on the spin cycle to further remove excess water and lay it out to dry for the day.  Lay the sheepskin out to dry away from direct sunlight. Use a metal brush to comb out the wool after it dries. To eliminate odors and freshen up fur and sheepskin rugs sans water, sprinkle unscented talcum powder or baking soda on your rug. Leave the powder on for a few hours, shake and brush out, and repeat as needed. If your rug is small enough to put in the washing machine and the care instructions do not advise against it, throw it in there. Adjust the washing machine cycle to gentle first, place the rug in a pillowcase or mesh bag and tumble dry on low. Don’t put a rug with a rubber backing in the washing machine. If the rubber begins to degrade and flake off, it could clog up your washing machine. If you have a true, high-pile shag carpet, using a vacuum cleaner may be risky business. The rug fibers may get caught in the vacuum and become frayed. Turn your vacuum setting to high-pile or shake out dirt from a shag rug.

SUMMARY: Wash sheepskin with baby shampoo. Freshen up fur and sheepskin with talcum powder or baking soda. Clean woven rugs in the washing machine. Be careful vacuuming a shag carpet.

to 350ºF (176ºC). If you don't have an oven, it is possible to toast the hazelnuts on a stovetop. Heat a large frying pan on medium-high heat. Add the nuts (don't use any oil or spray, as the nuts are naturally oily) and stir constantly with a spatula until golden brown. The hazelnuts should fit on the sheet in a single layer--they should not overlap or sit on top of each other or they may bake unevenly or steam instead of toast.  You can also line the baking pan with a silicone sheet, which is reusable and easy to clean. Use a rimmed baking sheet so the hazelnuts don't roll off as you put them in the oven. Remove them from the oven and allow them to cool slightly. If you don't have the time or means to toast the hazelnuts, you can purchase dry roasted, unsalted hazelnuts at some grocery stores and use them instead.
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One-sentence summary --
Preheat the oven Spread 1 cup hazelnuts on a baking sheet lined with parchment paper. Toast the hazelnuts in the oven for 10-12 minutes.The skins should be browned and slightly blistered when done.