Article: If you plan on kissing your boyfriend, you’ll want to have fresh breath. Before a date or whenever you know you’ll be alone together, take the time to brush your teeth, use mouthwash, eat a breath mint, or chew some gum. You should also use lip balm regularly to keep your lips soft and hydrated. Don't use lip gloss, as it is not the same as lip balm. While lip balm absorbs into your lips and makes them soft, lip gloss sits on your lips. The sticky texture may be a turn-off. Public displays of affection can make people feel uncomfortable, so it’s a good idea to wait until you are alone with your boyfriend to kiss him. Even if you only have a few minutes alone together before school or after practice, you can make them count by giving him a gentle kiss. This doesn't mean that you have to wait until you are completely alone in your room. An empty hallway or a quiet park would be just fine! Complimenting your boyfriend will make him feel good about himself! Speak softly so he has to lean in a bit to hear you, and make sure to say something you honestly believe, rather than making something up. For instance, you could say, “I really admire the way you take care of your siblings,” or, “You did an amazing job at band rehearsal today.” Before diving into a kiss, it’s a good idea to break the touch barrier and make sure he is comfortable first. Reach out to grab his hand, give him a hug, or snuggle in close to him. Watch his reaction to see if he’s ready to take things a step further. Remember that if he ever seems uncomfortable, pulls away, or asks you to stop, you should respect his wishes. Be mindful of his body language while leading up to the kiss. People can change their minds or start feeling uncomfortable once things start to progress.
Question: What is a summary of what this article is about?
Keep your breath fresh and your lips soft. Pick a moment when you have privacy. Give him a sincere compliment. Break the touch barrier.

Problem: Article: After you have successfully created a Party, you can now start inviting people. One way to invite members is sending invitation through your friend's list. To do this, open your Friend List window by pressing Alt+H. Right-click on the name (player must be online) and then choose “Invite to Join Party.” This is the most common way to invite people in your party. Meeting up in the game is convenient for players who are searching for party in a certain area, such as in Al De Baran and Glast Heim, since most players prefer to search for party and then enter the field right away to hunt. All you have to do is meet up with your friend or with people who wishes to join your party, right-click their character and then choose “Invite to Join Party. Similar to inviting people using your friend's list, you have to open your Guild list first by pressing Alt+G and then search for the name of the player in member's list. Right-click on the name and then choose “Invite to Join Party” to send them an invitation.  You can invite up to 12 people in 1 party. Remember that there's a level gap. Each member should be within the 10 level difference to have the EXP Even Share work. Otherwise, the EXP Even Share won't be available in the party setting.
Summary: Invite through Friend's list. Meet to Invite. Invite through Guild list.

Select ripe, fresh corn with bright green husks and plump kernels. Peel and remove husk and silk from the ears of corn.  Wash and scrub the ears of corn with a vegetable brush under cool running water. Catch the kernels in a large bowl or on a baking sheet.  Avoid slicing into the cob, cutting only about 3/4 of the way through the kernels. Set the bottom end of the cob on a small, overturned bowl to make slicing and collecting the kernels easier. 2 L)  boiling water for 5 minutes, stirring frequently.  Avoid cooking the corn for too long to avoid mushy kernels. Keep the jars and lids hot until they are ready to be filled. Jars and lids can be kept hot by placing them upside down in a pot of hot water or by washing them in a dishwasher and keeping them in the dishwasher until needed. 5 cm) of space at the top of the jars. Add one tsp. (5 mL) of canning salt to each jar (optional). Place the sealed jars on the rack in the pressure canner filled with 3 quarts (2.8 L) of hot water.  The jars must not sit directly on the bottom of the canner, and should not touch each other to allow steam to flow freely around them. Allow steam to vent from the canner for 10 minutes before adding canner weights or closing vents. After 10 minutes close vents or put on weights (depending on the type of pressure canner you are using) and allow the pressure to build. Start timing when the necessary pressure is reached. Check the gauge frequently to ensure the pressure remains constant.  For dial gauge canners, set pressure to 11 PSI (75.8 kPa) for altitudes of 0 to 2000 feet (0 to 610 m), 12 PSI (82.7 kPa) for altitudes of 2001 to 4000 feet (610 to 1220 m), 13 PSI (89.6 kPa) for altitudes of 4,001 to 6,000 feet (1,000 to 2,000 m) (1220 to 1830 m), and 14 PSI (96.5 kPa) for 6001 to 8000 feet (1830 to 2440 m). For weighted gauge canners set pressure to 10 PSI (68.95 kPa) for altitudes of 0 to 1000 feet (0 to 305 m), and 15 PSI (103.4 kPa) for altitudes above 1,000 feet (304.8 m). Carefully remove lid and allow steam to escape. Keep 1 to 2 inches (2.5 to 5 cm) of space between jars to allow air to circulate. Listen for a small “ping” sound indicating that the seal of the jar lids has been sucked down and the jars are properly sealed. This could take around 12 hours.
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Prepare the corn for canning. Slice the corn from the cob using a sharp knife starting from one end of the cob and slicing down. Add the corn to 5 cups (1. Clean 9 glass pint (500mL) canning jars and metal lids with soap and hot water. Pour the corn with cooking liquid into the clean jars leaving 1 inch (2. Wipe the rims of the jars with a clean cloth, stir gently with a clean, wooden spoon to allow air bubbles to escape and cover with the metal lids. Place the cover securely on the canner and heat water to boiling. Process jars in the pressure canner for 55 minutes, adjusting the pressure based on your altitude (see guide below). Turn off heat and allow pressure to return to 0 PSI (0 kPa), then remove the weights or open the vent and wait for 2 minutes. Remove the jars from the canner with a jar lifter and place them on a wooden board or thick kitchen towel to allow them to cool in a draft free area. Label the jars with ingredients and the date, then store in a cool, dark and dry location.