INPUT ARTICLE: Article: A two-seam fastball is gripped with the index and middle fingers on the two narrow seams of the baseball. Make sure your fingers are relatively close together. Your fingers can either be positioned so that your middle finger runs along the seam, or so that the seam runs directly in the middle of both fingers. Experiment with what works best for you. Diametrically opposed just means that if you extended both fingers in the same direction, they would eventually form a perfect circle. Think of the ball like a clock. If your thumb on a normal two-seam grip is at 6 o'clock, your thumb now should be at a 4 o'clock or 5 o'clock position. For right-handed pitchers, this means turning your wrist slightly to the left. For left-handed pitchers, this means turning your wrist slightly to the right. When throwing a two-seam fastball, put extra pressure on your middle finger. This will create a natural spin on the ball that will help it cut.

SUMMARY: Start off by gripping the ball as you would a two-seam fastball. Instead of leaving your fingers there, move your two fingers over to the right. Move your thumb over so that it's diametrically opposed to your top two fingers. Turn in your wrist slightly in the direction of your thumb. Lead with the middle finger.

In one sentence, describe what the following article is about: Split the squash in half, lengthwise, and scoop out the seeds and pulp. Peel, then cut squash into 1-inch chunks Toss the squash cubes together with the prepared onion, garlic, a tablespoon of olive oil, minced sage, plus salt and pepper to taste. Spread the squash mixture evenly on a baking sheet, and roast for 40 minutes, until the squash is soft. While the squash roasts, fill a large saucepan about 3/4 full of water, and bring to a boil. Add a tablespoon of olive oil, and a pinch of salt, then add in one pound of bow tie (farfalle) pasta. Cook until al dente (about 8 to 10 minutes). Drain the pasta and set to the side. When the squash mixture is ready, add two tablespoons of olive oil to a large sauté pan, and heat until it's shimmering. Carefully stir in the balance of the sage, avoiding the pops and sputters of hot oil. Stir fry for about a minute, then remove with a slotted spoon or spatula to a paper towel, and dust lightly with salt (ground sea salt is ideal). Place the squash mix and pasta into the pan, and crumble the fried sage into the mix. Sauté over medium-high heat, tossing steadily, until the the pasta is getting crispy on the edges. Add in the pine nuts, and cook for another minute. Toss in the parmesan, stir to combine, then serve with crusty bread and a Chenin Blanc or Pinot Gris.  Note: if your pan is small, do the final sauté in batches. Too much in your pan will create steam and prevent the pasta from crisping. Make this a day in advance, if you like, to allow the flavors to combine.
Summary: Preheat the oven to 375°F (190°C). Prepare the squash. Blend squash with vegetables and spices. Roast the squash blend. Cook the pasta. Fry the sage. Sauté the mix.

INPUT ARTICLE: Article: Fill a spray bottle with warm water. Saturated the hair with the warm mist—your hair should be damp, not dripping. Use a fine tooth comb to detangle your wet hair—carefully remove snarls and knots from the locks. Keep the spray bottle nearby. As the hair dries, re-wet the locks. The five-section part is used on clients with average to thinner hair.  Part the hair down the center of the head—from the top of the forehead to the base of the skull. Part the hair horizontally at the top of the ears. This will create a section on the top of the head, known as the top box and two side sections. Twist each section and secure it with a large hair clip. Part the hair at the base of the ears. This will create a section at the base of your skull. Twist each section and secure it with a large hair clip.  Make sure the right sections are even with the left sections. top, right side, left side, right crown, left crown, right nape, left nape, and a ½ inch band of loose hair at the hairline.  Begin by parting the hair in a straight line from just behind one ear to the just behind the other ear.  Create a part on each side of the head along the parietal ridge—approximately 4 finger widths above the tops of your ears. This will allow you to section off the hair on the top of the head. Comb the hair towards the top of the head, twist, and secure it with a clip. Comb, twist, and clip the hair on the left and right sides of the head.  Part the hair down the center of the crown. To isolate the left and right crown sections, part the hair horizontally from just behind the ear to the center part. Comb, twist, and clip the two sections.  Divide, comb, and clip the remaining hair at the nape of the neck into a left and a right section.

SUMMARY:
Wet the hair. Divide the hair into five sections. Divide thicker hair into seven sections.If the hair you are cutting is thicker, consider dividing it into seven sections: