Article: Get out a large prep bowl and measure 2 tablespoons of sea salt into it. Add 1 cup (236 ml) of warm water and stir it until the water dissolves. You should also cut off any fat off of 8 bone-in, skin-on chicken thighs. Try to make your brine early in the day or the night before, so the chicken can soak for a long time. Place the chicken thighs in the bowl and add enough cold water to the bowl to cover the chicken. Add one tray of ice cubes to make the water very cold. Stir the water around and put the bowl in the refrigerator. Chill the chicken for several hours or overnight. Using bone-in, skin-on chicken thighs will give the dish more flavor and keep it moister than boneless, skinless chicken. Turn the oven on to 400°F (200°C). Take the chicken out of the refrigerator and drain the brine. Blot the chicken with paper towels until it's completely dry. Removing the water will help the chicken crisp up in the oven. Get out a large roasting pan that's big enough to hold all of the pieces of chicken in a single layer. Place 2 tablespoons of unsalted butter into the pan and put the pan in the preheating oven. The butter will melt and the pan should become hot while you prepare the chicken. Heating the pan will also help the chicken develop a crispy crust. Pour 1/2 cup (62 g) of all-purpose flour into a large plastic freezer bag. Add the last tablespoon of salt and 1 teaspoon of coarsely ground black pepper. Shake the bag a little, so the salt and pepper mix. Put 2 of the chicken thighs in at a time and shake them until they're coated. If you put all of the chicken thighs in at once, they may not be evenly covered in the flour mixture. Remove the 2 chicken thighs from the bag and shake off any extra flour. Set them on a plate while you coat the rest of the thighs. Use hot pads to take the hot baking dish out of the oven. Lay the coated chicken thighs skin-side down in the roasting pan. If you don't shake the extra flour off of the chicken, the chicken will have a thick coating that doesn't become crunchy. Put the baking dish in the oven and cook the chicken for 40 minutes. You'll hear the chicken sizzle as it oven fries. It should become dark brown and crispy on the bottom.  Avoid flipping the chicken as it cooks. Depending on your oven, you may need to cook the chicken longer until it becomes golden brown. Carefully remove the hot pan from the oven and use a thin spatula to scoop up the thighs and flip them over. Return the pan to the oven and finish cooking the chicken for 20 more minutes. This will make the other side of the chicken crisp up. You could also use tongs to turn the chicken thighs, if they aren't clinging to the pan. Lay paper towels on a serving plate. Remove the baking dish from the oven and use tongs to carefully transfer the chicken thighs to the serving plate. Sprinkle the chicken with a little extra salt and ground pepper before serving. The paper towels will help to absorb any excess grease or oil.
Question: What is a summary of what this article is about?
Create a brine and trim the chicken. Chill the chicken in the brine. Preheat the oven and dry the chicken. Prepare the roasting pan. Toss the chicken with flour and seasonings. Lay the chicken in the roasting pan. Bake the chicken. Flip and finish baking the chicken. Serve the classic oven-fried chicken.

Problem: Article: You should invest in things you use on a regular basis, such as cleanser, moisturizer, & foundation. You may also consider splurging on products that have a longer shelf life. Concealers and blush usually last from 1-2 years, whereas eyeshadows, eyeliners, and mascaras grow bacteria so the safest bet would be to throw out those products every three months. Save on products that you aren't going to use very often. Go beyond the packaging, and start reading the fine print. The first step is to test the quality of the pigment. Cheaper cosmetics can show up dull and come off more easily. Take a bit of the product, and swipe it onto your skin. Rub it in so that the makeup sticks to your skin. The color should appear true to the packaging. Foundations, concealers, eyeliners should never feel heavy or greasy. It should absorb and blend in well with your skin but should not smudge too easily. Lipsticks and glosses should not be greasy, sticky, or dry.   To keep up with competition, drugstore brands will use the same ingredients as brand name companies. Compare the ingredients, and analyze before buying.  Dry skin is not the best surface to test on because the makeup will not properly adhere. Hydrate your skin by moisturizing after washing daily. Quality brushes will be soft to the touch. The brush fibers will stay in tact and continually feel soft through continued use. Using the proper tools can make or break how well a cosmetic performs. Choosing the right tool for the right job is how you are going to make the most of low cost cosmetics. Invest in good primers for your eyelids and skin that illuminate and have holding power for long-lasting stay. Using a brush to apply your foundation, blush, lipstick and shadow will reduce the amount of product you use, and give you longer lasting results. Quite often, you get what you pay for when it comes to brushes. Build your collection slowly. Quality triumphs over quantity in the realm of tools. A high quality set of brushes will last you a lifetime if cared for correctly. Wet the bristles (avoid getting the handle wet). Lather with a gentle soap or shampoo in your palm. Rinse again, squeeze the water out, then allow the bristles to air-dry on the edge of a table. Place a dry paper towel underneath the brush. A clean brush makes for quality makeup application and a well-blended, finished look.
Summary: Splurge on the products you need most. Test the quality. Purchase good quality makeup tools and brushes. Wash your makeup brushes regularly.

If someone asks or tells you to do something, you have the choice to say yes, no, or maybe. You don’t have to say yes, even if you feel like you do. When someone asks you something, take a moment and remember that how you respond is your choice. For example, if someone asks you to stay late on a project, tell yourself, “I have the choice to say yes and stay or to go home and say no.” " If you tend to always say “yes” to things even when you don’t want to or when situations cause you stress, start saying “no.” It might take some practice, but let people know when you can’t do what they want. There’s no need to make excuses or talk your way out of it. A simple “no” or “no thank you” will do.  Start small by finding something small to say "no" to and say it firmly. For example, if your partner asks you to walk the dog yet you are exhausted, say, “No. I’d like you to walk the dog tonight, please.” You can also do some role play with a friend to get used to saying “no.” Have your friend ask you to do things, and then respond “no” to each of their requests. Make sure to pay attention to how you feel each time you say “no.” If a flat “no” seems harsh to you, be assertive while also being empathetic. Show your understanding for the person and their needs, yet also be firm in saying that you cannot help them. For example, say, “I know how much you want a nice birthday cake for the party and how much that means to you. I’d love to provide one, but I’m unable to do that at the moment.”
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One-sentence summary --
Recognize that you have choices. Learn how to say "no. Be assertive and empathetic.