When using third person objective, the writer can describe the actions and words of any character at any time and place within the story.  There does not need to be a single main character to focus on. The writer can switch between characters, following different characters throughout the course of the narrative, as often as needed. Stay away from first person terms like “I” and second person terms like “you” in the narrative, though. Only use first and second person within dialog. Unlike omniscient pov where the narrator looks into everyone's head, objective pov doesn't look into anyone's head.  Imagine that you are an invisible bystander observing the actions and dialog of the characters in your story. You are not omniscient, so you do not have access to any character's inner thoughts and feelings. You only have access to each character's actions. Correct example: “After class, Graham hurriedly left the room and rushed back to his dorm room.” Incorrect example: “After class, Graham raced from the room and rushed back to his dorm room. The lecture had made him so angry that he felt as though he might snap at the next person he met.” Even though a third person objective writer cannot share a character's inner thoughts, the writer can make external observations that suggest what those internal thoughts might be. Describe what is going on. Instead of telling the reader that a character is angry, describe his facial expression, body language, and tone of voice to show that he is mad.  Correct example: “When no one else was watching her, Isabelle began to cry.” Incorrect example: “Isabelle was too prideful to cry in front of other people, but she felt completely broken-hearted and began crying once she was alone.” The writer's purpose when using third person objective is to act as a reporter, not a commentator.  Let the reader draw his or her own conclusions. Present the actions of the character without analyzing them or explaining how those actions should be viewed. Correct example: “Yolanda looked over her shoulder three times before sitting down.” Incorrect example: “It might seem like a strange action, but Yolanda looked over her shoulder three times before sitting down. This compulsive habit is an indication of her paranoid state of mind.”
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One-sentence summary -- Follow the actions of many characters. Do not attempt to get into directly into a character's head. Show but don't tell. Avoid inserting your own thoughts.


When you crack your knuckles, you are manipulating certain joints in the body in a manner that promotes the release of gas (currently thought to be primarily nitrogen) from synovial fluid. Synovial fluid exists within synovial joints, and its function is to reduce friction between cartilage. When a knuckle is cracked, the gases dissolved within the synovial fluid are compressed and form of a bubble. This bubble then bursts, making that familiar popping sound as it does so.  It can take this released gas up to 30 minutes to dissolve back into the synovial fluid - that's why you usually have to wait a while before you can pop the knuckle again. Cracking your knuckles stimulates the nerve ending and stretches out the joint, which is why it feels so good. Although several studies have shown that knuckle cracking does not lead to arthritis, and although many will suffer no consequences after a lifetime engaging in the habit, some studies have suggested that people who crack their knuckles for long periods of time are at risk of developing the following symptoms:  Soft tissue damage to the joint capsule(s). Damage to the hand's ligaments, the soft tissues that connect our bones.
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One-sentence summary -- Understand what causes the cracking sound. Be aware of the possible dangers of knuckle cracking.


Place the flours, sugar, salt, baking powder, and cinnamon into a food processor. Pulse the mixture a few times to combine all the ingredients. You can make this recipe in a bowl if you don’t have a food processor. Whisk together the dry ingredients. Turn the food processor on low. Drop in one cube of chilled butter and wait for it to get incorporated into the dry ingredients. When that happens, add the next cube of butter.  Repeat until you’ve added all the butter. Continue whizzing everything in the food processor until the ingredients come together as a crumbly mixture with the texture of cornmeal.  If you don’t have a food processor, use a pastry cutter to gradually cut the butter into the dry ingredients. Whisk together the honey, molasses, and water in a separate small bowl. Turn the food processor back on low and pour in the liquid mixture.  Continue processing the ingredients for one to two minutes. Everything will come together as a soft dough.  Without a food processor, use a wooden spoon to incorporate the wet and dry ingredients. When the dough has had time to chill, remove it from the fridge and turn it out onto a flat, floured surface. Preheat your oven to 350 F (177 C).{"smallUrl":"https:\/\/www.wikihow.com\/images\/5\/53\/Make-Graham-Crackers-Step-5-Version-2.jpg","bigUrl":"\/images\/thumb\/5\/53\/Make-Graham-Crackers-Step-5-Version-2.jpg\/v4-190px-Make-Graham-Crackers-Step-5-Version-2.jpg","smallWidth":460,"smallHeight":307,"bigWidth":"190","bigHeight":"127","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>\n<\/p><p><br \/>\n<\/p><\/div>"}  Knead the dough for a minute or so, until it comes together into a cohesive ball. Add more flour, and use a floured rolling pin to roll out the dough. Roll the dough out to a thickness of one-eighth of an inch (0.3 cm). Make the thickness of the dough as even as possible to prevent burning and undercooking.  Add more flour to the surface and the rolling pin as needed if the dough starts to stick. There are a couple ways you can cut the dough, depending on whether you want traditional graham crackers or more unique ones. When the cookies are ready, place them onto greased or parchment-lined baking sheets.  You can use a pizza cutter to cut the cookies into squares or rectangles with straight edges. If you want squares, make them roughly two inches by two inches (5 cm by 5 cm). To make rectangles, cut the dough into cookies that are 2.5 inches by five inches (6.3 cm by 13 cm).  Alternatively, you can also use a fluted pastry wheel to cut the graham crackers with rippled edges. For the most traditional graham crackers, use the pizza cutter or pastry wheel to cut the cookies into rectangles. Another option is to use cookie cutters to cut the dough into shapes of your choice. Once the cookies are transferred to the baking sheet, prick each one a few times with the tines of a fork. Then sprinkle a thin layer of sugar over the top of each cookie. The reason you poke holes in certain baked goods is to allow air flow through and to prevent them from puffing up as they bake. Bake the cookies for about 15 minutes. They're ready when they become golden brown around the edges. Leave the cookies on the baking sheet to cool for five minutes. Transfer the cookies to a wire rack and allow to cool to room temperature before serving or using for other treats. To store, line an air-tight container with parchment paper to help prevent breakage, and store the cookies for about a week.
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One-sentence summary --
Mix the dry ingredients. Add the butter. Add the wet ingredients to make a dough. Preheat the oven and roll out the dough. Cut out the dough. Prick with a fork and sprinkle with sugar. Bake and cool before serving.