Article: Read recipes before you make them to see how many servings they make. If a recipe makes more than you'd like, you can cut the recipe down to a more manageable size. Keep in mind that if a recipe serves 8 to 10, you probably shouldn't scale it down to 1 or it may not turn out properly. Instead, cut the recipe in half. You can eat leftovers or freeze them. Avoid cutting down baking recipes since these rely on exact measurements (volume, surface area, temperature and time). Cook a large batch of food that can work as a base for other meals through the week and freeze them to use in future recipes. Or portion the food into small containers and freeze them. Batch cooking is a great way to get a jump on meal prep for especially busy weeks. For example, if you only have one or two nights to cook for yourself, use them to make large batches of steamed grains, cooked chicken, or roasted veggies. Store them until you're ready to add them to meals throughout the week. Have a few basic meals planned for days when you don't really feel like cooking or making something from a recipe. These simple meals should be things that you can prepare without a recipe or with little effort. For example, make yourself:  Soups Sandwiches Pastas Grain and protein bowls While you can eat the same exact meal several days in a row, you might become tired of it. Instead, use elements of the meal to create a new dish the next day. For example, if you made a roasted chicken, shred the chicken to use in soups, casseroles, pastas, or salads. Using leftovers is budget friendly, will stretch your food, and will reduce food waste. If you don't want to use leftovers for the next day's dinner, consider taking it for your lunch. You may need to add a few things to round out your lunch. For example, if you have a leftover piece of grilled salmon that you had with rice and veggies, eat the piece of fish with a tossed salad and fresh fruit for lunch. You can make an entire pie or cake for yourself and eat it throughout the week. Or you can make small portions of dessert for more variety. Try desserts that you can cook in individual containers or desserts that make a lot. Small puddings, cookies, cupcakes, and ice cream are all desserts that give you more control over portion size.
Question: What is a summary of what this article is about?
Adjust recipes to make fewer servings. Cook large portions of food to divide up. Make simple meals to give yourself a break. Turn leftovers into meals. Take leftovers for lunch the next day. Remember to make dessert.

Problem: Article: The candy syrup required for a particular candy recipe will be explained by the recipe itself but usually the recipe uses shorthand for what requires a deeper understanding. The different levels of hardness for candies are:  Thread: 106-113ºC/223-236ºF Soft ball: 112-116ºC/234-240ºF Firm ball: 118-121ºC/244-250ºF Hard ball: 121-130ºC/250-266ºF Soft crack: 132-143ºC/270-290ºF Hard crack: 149-154ºC/300-310ºF Caramel: 160-177ºC/320-350ºF. This has a characteristic of soft, 5-7.7cm/2-3" threads of sugar. Dip the cooking pan into cold water. Lift out a small amount of the syrup and pour it gently over the rim of the teaspoon. Look for a thin thread; if it shows, then the temperature is right. To test for this, dip the pan into cold water. Drop a small amount of the syrup into a bowl of cold water, then roll the syrup into a ball using your fingers. If you find that the syrup forms a ball when in the water and that it is soft and easily flattened under pressure, then it's ready. Dip the pan into cold water. Repeat the process of dropping a small amount of the syrup into a bowl of cold water. Shape it into a ball in the water and take it out. If you find it keeps its shape when lifted out but loses it once it begins to warm up, it's ready. Dip the pan in cold water. Drop a small amount of syrup into a bowl of cold water and attempt to make a ball in the water. Remove from the bowl. If it keeps its shape even when pressed slightly and is still sticky to touch, then it's ready. Dip the pan in cold water. Drop a small amount of the syrup into a bowl of cold water. Pick the syrup up with your fingers and gently separate your hands to pull the syrup. If the pulling reveals a syrup that forms a hard thread that isn't brittle, then it's ready. Dip the pan in cold water. Drop a small amount of the syrup and then take it out between your fingers. Try to break it; if it cracks or breaks and is brittle, then it's ready to use. Dip the pan in cold water. Pour a small amount of the syrup onto a white plate. The colors will tell you all:  Golden honey color: light caramel Golden amber color: dark caramel Darker: bitter caramel.
Summary: Learn the different levels of hardness in candy making. Test for thread. Test for soft ball. Test for firm ball. Test for hard ball. Test for soft crack. Test for hard crack. Test for caramel.

INPUT ARTICLE: Article: While you shouldn't have any problem performing these steps with most versions of iTunes, updating will typically solve most issues you may encounter. Updating is especially important if you are running a very old version that may not have access to the same features.  Windows - Click Help → Check for Updates OS X - Click iTunes → Check for Updates Use the USB cable to attach the iPod. Plug it into a port directly on your computer; plugging into a USB hub will generally not provide enough power. If iTunes hasn't been opened yet, it may open automatically. If you can't see the sidebar, click View → Hide Sidebar.  You cannot sync photos with iPods that do not have a color screen. If your device does not appear, you may need to put it in Recovery Mode. This will open the photo sync manager. This will enable you to select pictures from various sources to sync with your iPod. Use the drop-down menu to choose where you want to sync photos from. You can choose from the various photo manager programs installed on your computer, or you can select a specific folder. You can sync photos from multiple sources. You can have all of the photos from your source synced, or you can manually select photos and albums. Check the box next to each item you want to sync. Click Apply to copy the photos to your iPod. You monitor the sync process in the display at the top of the window.

SUMMARY: Ensure iTunes is up to date. Connect your iPod to your computer. Select your iPod in the Devices menu. Select the Photos tab. Check the "Sync Photos from" box. Select the source. Choose which photos to sync. Start the Sync.

The quickest way to do this is to double-click its file name. It’s at the top-left corner of the window (or in the menu bar on a Mac).    Follow the on-screen instructions to type and confirm the password that will protect your document. Click the File menu and select Save to save the new version of your document. Now that the file is password protected, you can send it in a variety of ways:  Attach the document to an email message in Gmail, Outlook, or Mac Mail. Add the file to a cloud drive like Google Drive, iCloud Drive, or Dropbox.
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One-sentence summary --
Open the document in Microsoft Word. Click the File menu. Click Info. Click Protect Document. Click Encrypt with Password. Create and confirm the document password. Save the file. Share the document with others.