Q: When you overeat, write down any factors that triggered you to overeat. Identifying triggers like negative emotions, stress or even people who encourage poor habits so that you can address the problems in a healthier way. Choose a notebook that will fit in your purse or in your pocket. If you weigh yourself and find that you’ve gained 1 or 2 pounds, then you know that you need to get back on track. Don’t allow your weight to continually creep upward; be proactive to address setbacks by always knowing how much you weigh. For instance, a photograph of yourself at your maximum weight or a nice ring or bracelet that you purchase as a weight loss reward can remind you of the benefits of losing weight even when you aren’t feeling motivated. If you start to regain weight and to grow out of the clothing, then the expense of replacing it will motivate you to check your weight gain.
A: Record everything that you eat in your food journal. Keep your food journal with you wherever you go. Use your scale. Choose a token that reminds you to stay on track. Purchase high-quality clothing for yourself when you reach your goal weight.

Article: Depending on the sun and cloud cover, you may want to pick a different lure. On sunny days, try using a silver lure. The silver will help reflect light and attracts attention. Contrastingly, use a gold lure on a cloudy day. Gold has high reflective properties and will help give off light on an overcast or stormy day. Pick your lure style based off what kind of fish you are aiming to catch and where. If you’re fishing in freshwater, try a jig. A jig will work well in fresh water by using feathers and a metal head to attract fish. A spoon lure will work well for fish that prey on small fish. The spoon will wave back and forth to mimic the movement of a fleeing fish, attracting the bigger predators. If you’re looking for an all-purpose lure, try a spinner. A spinner is a metal piece that will spin in the water as it moves. This attracts a lot of attention and should be used in a particularly difficult-to-catch location.
Question: What is a summary of what this article is about?
Pick the right color based off weather. Choose a lure type.

Problem: Article: There are certain preparatory rituals associated with smoking, and chief among those is packing. This is accomplished by inverting an unopened pack of cigarettes, and rapping it smartly, three to six times, against a table or your palm (spanking the camel). This condenses the loose tobacco so that it's a little tighter in the paper, and in theory, burns a little smoother, and lasts longer. Whether you pull it from the pack with your fingers or your mouth, you'll eventually be holding the cigarette. This is an entirely personal choice with no rules, but there are some common methods of smoking to be aware of:  Classic. Hold the cigarette between the index and middle finger, between the first and second knuckle, palm facing downward. Sophisticated. Same as the Classic, but with palm facing you and fingers pointing upward. Casual. Cigarette is set behind the second knuckle of the middle finger, and secured by wrapping the index finger around it. The hand is in a relaxed, closed position, with palm towards you or facing downward. Euro I. The cigarette is held between the thumb and forefinger, palm out, cigarette pointing outward. Euro II. The cigarette is held between thumb and forefinger, palm facing in and slightly up, with filter end pointing directly at you. This is how they always spotted the Nazi spy in the movies. (Or by not holding it this way, how they found the American spies). Palmed. Cigarette is pinched between thumb and forefinger, but palm is facing in, and cigarette is secreted in hand, pointing towards inner wrist. Useful when you don't want it to be obvious that you're smoking. Feminine. Cigarette is held between the first and second knuckles of the index and middle fingers. Hand is relaxed and bent backwards, with palm facing up. If you pulled it out of the pack with your teeth, you're already there. If not, put the filtered end of the cigarette between your lips.  Some prefer to smoke on one side or another, others in the middle. If you want to know, before you light up in public for the first time, try practicing with a pen or pencil to see what feels right for you. If you're smoking unfiltered cigarettes ("straights"), such as Lucky Strikes or Camel Studs, in theory it doesn't matter which end you put between your lips. In general, however, you'll insert the end with the logo or brand on it.
Summary: Tamp the pack. Hold the cigarette. Put the cigarette in your mouth.

INPUT ARTICLE: Article: (round or square).

SUMMARY: Rub some lotion on your hands. With the end of a nail file, clean the underneath of your nails, get any remaining dirt out. If your nails are brittle or are chipping, clip them just a tiny bit or clip them so they are all one length. File your nails in whatever shape you like them.

Q: Bring 2 cups of chicken broth and one 8 oz. bottle of clam juice to a simmer. Do not boil it -- just keep it warm over low heat.  Cook them for 2 minutes or until they're tender, stirring frequently as you do so. Stir constantly as you cook the ingredients for 30 seconds. Cook it and stir for 15 seconds. Cook it for 2 minutes or until the liquid is almost absorbed. Continue to stir. Keep adding it 1/2 cup at a time, until each portion is absorbed in the rice. This should take about 18-20 minutes. Cook them for one minute. Stir in 3 oz. of medium shrimp and 4 oz. of bay scallops. The shrimp should be peeled and deveined before you stir them in. Cook the seafood risotto for 4 minutes or until the shrimp and scallops are done. Continue to stir while the ingredients mix together. Stir in 2 tbsp. of whipped cream. Sprinkle this tasty seafood risotto with 3 tbsp. chopped parsley and enjoy it as a main course.
A:
Make the broth mixture. Melt 2 tbsp. of butter in a large saucepan over medium heat. Add 1/4 cup chopped shallots to the pan. Add 1/2 cup uncooked Arborio rice and 1/8 tsp. crushed saffron threads to the pan. Add 1 tbsp. of fresh lemon juice to the pan. Stir in 1/2 cup of the broth mixture. Add the rest of the broth mixture. Stir in 1/2 cup of halved grape tomatoes. Stir in the seafood. Remove the seafood from the heat. Serve.