Problem: Article: The pitchers will stand on the pitcher’s mound and throw the ball toward the hitter, attempting to get an out. Pitchers often use fastballs, curveballs, changeups, and sliders to confound batters.  The fastball is what it sounds like – very fast – as is the curveball. A changeup involves the pitcher pretending to throw a fastball but actually throwing a much slower pitch, confusing the batter's sense of timing. Once the batter hits the ball, it will either fly through the air or it will roll along the ground. The defensive team, which is spread out across the infield and the outfield (the grass beyond the diamond), will attempt to catch the ball before it hits the ground. This automatically gives the batter an out and they can’t proceed to run the bases. If the ball hits the ground before anyone catches it, the defensive players must get to it quickly and pass it to any teammate close enough to tag or force a runner out. As long as they have the ball in hand, a defensive player can tag a runner as they are circling the bases, and the runner will then be out. Or a baseman (the person in charge of guarding a base) can catch a passed ball and step one foot on the base in order to get an out for a forced runner who was approaching that base. When the field is set up just right, the fielders may be able to pull off a double play or even a triple play, in which they get two or three outs on a single play.  Triple plays are rare but sometimes possible on line drive flyouts, or if enough force outs are available. Double plays are more common, and they often involve forcing out a runner at second base and then forcing out the batter before they reach first. As opposed to basketball and many other team sports, baseball doesn't have a clock or timer. Instead, the game is played until all the innings are completed. At the end of the last inning, whichever team scored the most runs wins.  Because this can make games drag on for a long time, teams are allowed to have alternates, particularly extra pitchers (called relief pitchers) to keep play fresh from beginning to end. If the teams are tied at the end of the last inning, an extra inning is played. It is very unusual for a baseball game to end in a tie; typically, extra innings are added until one team manages to score. If the team that scored is an away team, then the home team gets to have one more chance to score. If the home team can't score, the away team wins.
Summary: Pitch the ball. Try to catch the ball after it’s hit. Try to tag runners out. Get multiple runners out at once. Keep playing until the correct number of innings is reached.

Problem: Article: A shared printer is a printer that is connected to one of the computers on your network, and then made available to others. The computer that the printer is connected to must be powered on in order to print to it. Almost any printer can be shared on the network. Follow the steps in the first section to install the USB printer as you normally would. Note: This method only works with Windows 7 and 8. If you are using Vista or XP, click here. homegroup. Select "HomeGroup" from the results. If you are using Windows 8, start typing homegroup while on the Start screen. Create a homegroup button. If there is already a HomeGroup present, you can join the existing HomeGroup instead. Windows 7 Starter and Home Basic can only join HomeGroups, not create them. If all of the computers on your network are using these editions or older versions of Windows, click here. In Windows 7, make sure that the "Printers" box is checked.  Open the HomeGroup menu the same way as you did on the other computer by searching for it in the Start menu. You will be asked to enter the password you were provided earlier. You may also be prompted to install drivers as well. Windows 8 users should be able to access the shared printer as soon as they join the HomeGroup. Once the printer has been installed, you'll be able to print to it just as if it was plugged directly into your computer. The computer that the printer is connected to must be turned on and logged into Windows in order to connect to it.
Summary: Understand the difference between a shared printer and a network printer. Install the printer on the computer you want to share from. Open the Start menu and type . Create a new HomeGroup by clicking the . Ensure that the "Printer" menu is set to "Shared" when creating the HomeGroup. Write down the password that is generated when creating the HomeGroup. Open the HomeGroup panel from the computer you want to access the shared printer on. Join the HomeGroup when given the option. Click "Install printer" to install the shared printer on your computer. Print to the shared printer.

Problem: Article: To prepare homemade lox, you’ll need 1 ½ to 2 pounds (680 to 907 g) of boneless salmon fillet with the skin on. Run some cold water in the sink and rinse the fillet well. Next, examine the fillet to make sure that all of the bones have been removed.  You can purchase either "belly lox" or regular "lox" fillets. Both are salmon, but belly lox comes from the stomach region of the fish. The graining of fat in the stomach region makes belly lox the better option to use when you make lox because it is more widely spaced. This results in a final product that is more desirable and less salty. If there are any pin bones left in the salmon fillet, use a small pair of tweezers or pliers to pull them out in the same direction that they’re facing. Pin bones are more likely to occur in wild salmon than farmed salmon. Once the salmon is thoroughly rinsed, use a sharp knife to cut the fillet in half. Make sure that the pieces are as equal in size as you can get them. Add 1 cup (288 g) of kosher salt and 1 cup (200 g) of sugar to a medium bowl. Mix the ingredients together well so they’re fully blended. If you like, you can also add about ¼ teaspoon (½ g) of coarsely ground black pepper to the mixture. Place the two pieces of salmon in a shallow dish so they’re side by side. Pour an equal amount of the salt mixture over each piece, piling it right on top of the salmon. It may seem that there is a lot of excess salt mixture on the salmon, but the fish will absorb it during the curing process. After you’ve added the salt mixture to the salmon pieces, divide half a bunch of dill with the stems removed between them and add it on top of the salt. Next, place one of the salmon pieces on top of the other, being careful not to knock off the salt mixture. When the salmon pieces are sandwiched together, carefully wrap them in plastic wrap. Once the fish is secure in the plastic wrap, set it in a large plastic zipper bag. Before closing the zipper bag, be sure to push all of the air out of it first. Set the bag with the salmon down in a shallow dish. Place another heavy dish on top of the bag to weigh it down, and refrigerate the fish for 2 to 3 days. You can use any heavy item, such as a bottle of wine, to weigh down the salmon. While you’re curing the salmon, it’s important to keep it from getting soggy. Remove any liquid that’s been extracted from the salmon from the plastic bag and flip the fish over so both sides are evenly weighed down. At the two day mark, begin tasting the lox. Once it has the taste that desire, you can take it out of the curing container and unwrap it. If the lox isn’t properly cured after two days, you should leave in the container for another day. After you’ve removed the fish from the plastic wrap, rinse it well under cold water to remove any residue. Use a sharp knife to cut it thin on the bias. Make sure to leave the skin behind. You can freeze the lox if you don’t plan to eat all of it right away. Wrap it well in plastic wrap and place it in a freezer bag for storage. You should eat it within 3 to 4 months.
Summary:
Rinse the salmon and check for bones. Cut the salmon in half. Combine the salt and sugar. Divide the salt mixture between the two salmon pieces. Set the dill on top of salmon and sandwich them together. Wrap the salmon and place it in a plastic bag. Weigh the salmon down and refrigerate it for a few days. Drain the liquid from the container daily. Taste the fish and remove when it’s reached the desired taste. Rinse the fish and slice it.