Problem: Article: A full veil is made out of a single piece of fabric. It is folded in half to form two tiers: a longer veil that runs down your back and a blusher that is worn over the face in the ceremony.The total length of your full combines the first measurement (measurement of the longer veil) with the second measurement (measurement of the blusher). After adding together the two measurements, cut your veil to the appropriate length. Lay out the material on a flat, clean surface. Fold the material in half lengthwise. Fold the material in half widthwise. Locate the corner of the material where all four layers are separate. Use a pair of fabric scissors to round off the corners. You may measure this curve or choose to eyeball it. To achieve a smooth curve, carefully trim off the rough edges. Unfold the material and lay it out flat once again. Fold the top edge of the veil down so that it lays on top of the bottom layer of material. Adjust the length of the top layer until it is as long as the blusher measurement. Thread a needle. Insert the needle through both layers of material near the fold. Create a secure stitch on one end of the veil. As you continue stitching, gather the material. When you reach the other side, make sure the length of the gatherer material matches the length of your comb. Knot the thread and cut off the needle. Place the comb, curved side up, on top of the gathered edge. The blusher should be the top layer. Use a threaded needle to attach the comb to the veil by stitching several times around each tooth.
Summary: Cut the veil to the desired length. Fold the material into quarters. Round off corners. Fold down the blusher. Stitch across the width of the veil near the fold, gathering the material as you go. Attach the comb to the veil.

INPUT ARTICLE: Article: As with any sort of charcoal grilling, before you get started grilling your bacon, you'll need to get your charcoal to just the right heat for grilling. Before lighting them, however, make sure to offset the coals by piling them in one side of the grill, leaving the other coal-free. This will create a hot side of the grill and a cool side when the coals are lit. When you're ready, light the grill.  Note that if you aren't using match-light charcoal, this may require lighter fluid. After lighting, leave the lid off and wait for the coals to burn to perfection. Coals are typically ready for grilling after they develop a grey, ashy exterior and emit a warm orange glow. This can take 20 minutes or longer. Using a pair of tongs to protect your hands, place the strips of bacon on the cool side of the grill (the side with no coals underneath). As the bacon cooks, the fat will naturally render and drip down into the grill. If you cook the bacon over the coals, this can lead to massive flare-ups as the bacon fat ignites. To avoid the danger of burns, fire, or burnt bacon, cook using only indirect heat. The bacon fat will still drip down into the grill, but since there are no coals underneath, flare-ups will be minimal. Try to lay most or all of your bacon strips across the bars of the grate, rather than parallel to the bars. This makes it less likely for the thin bacon to slip through the cracks of the grill into the ashy area underneath. When the bacon is done, it should have an appearance ranging from red to dark brown (depending on how crispy you like it) and a delicious aroma. Remove the bacon from the grill strip-by-strip and place it onto a plate lined with several layers of paper towels. Allow the paper towels to absorb some of the excess fat, then serve the bacon as desired! As with turning during cooking, bacon proves the exception to other meats in terms of allowing it to rest before serving. While many other cuts of meat are noticeably moister and more flavorful after resting for 10-15 minutes following cooking, bacon is ready to eat as soon as it's cool enough not to burn your mouth!

SUMMARY: Light the grill. Place the bacon onto the cool side. Remove the bacon to a paper towel-lined plate.

In one sentence, describe what the following article is about: Divide the batter equally among three bowls. For the first batch of batter, add a few drops of red food coloring or edible gel paste to the bowl and stir with a clean spoon until the color is fully incorporated. Add more color as necessary to achieve the desired intensity. Repeat with the blue and yellow food coloring.  You can actually use any colors you like for tie-dye cupcakes, and can also use more than just three colors. Be sure to use a fresh bowl and a fresh spoon for each batch of colored batter, otherwise the colors will become muddy. You can also mix and match food coloring to achieve different colors. For instance, you can mix blue and red to achieve purple. To have white in your mix, leave one of the bowls of batter uncolored. Prepare a cupcake tin by lining it with white cupcake liners. Into the bottom of each liner, drop 1 to 2 tablespoons (15 to 30 ml) of red batter. Then place one or two spoons of yellow batter on top of that, followed by an equal quantity of blue batter on top. Stop when the liners are filled half way.  You can layer the colors in any way you like, and don’t have to use the red, yellow, blue pattern. different spoons for each color. If you're using more colors, use ½ to 1 tablespoon (7.5 to 15 ml) of batter for each color. Instead of spooning the colors into the liners, you can also transfer each batter color to a separate pastry bag, and pipe in the batters one color at a time. To create the tie-dye effect, take a clean toothpick and gently swirl around the batter in each liner. Don’t mix too much, or you will end up blending the colors and they’ll become muddy.  You can create circular tie-dye patterns by swirling the toothpick in circles. Create wavy patterns by zig zagging the toothpick in the batter. Make tie-dye spikes by dipping the toothpick into the batter in a few places and pulling it straight out. This will lift the bottom batter colors to the top.
Summary:
Dye the batter. Spoon the colors separately into cupcake liners. Swirl the colors.