Article: Singing and beatboxing at the same time may seem like an impossible task (especially at first). But it's actually quite easy. Below is a working sample that will help you get started. You can use this basic technique and later adapt it to any song. (b)if your (pff)mother (b)(b)on(b)(pff)ly knew(b)knew(pff)  ("If Your Mother Only Knew" by Rahzel). Listen to the song you want to beatbox to a few times to find out where the beat goes. In the example above, the beats are marked out. This will help you get comfortable with the song. Most songs will have the beat in front of the words. In this case:  "If" - Since the word "if" in our example starts with a vowel, it is easy to fit in the bass just before it, as though you were saying "bif." Note however, that the "b" must be low and if necessary, separate the beats from the words a little when you first start. "Mother" - The word "mother" starts with a consonant. In this case, you could drop the "m" and substitute it with the "pff" since they sound quite close when said together quickly. Or, you could stagger the word just a little so that the beat comes first, and the lyric slightly delayed. If you choose the first, you will end up singing "pffother." Notice that your top teeth contact your lower lip, which is what creates the m-like sound. If you can manipulate this, it will sound a lot better. "On" - For the double beat on "on," you can hum the pitch while doing "b-b-on," then come in straight away with "b pff-ly knew," all the while humming the pitch. For the "on," you might find that the sound breaks if you do the second bass beat. To remedy this, hum through your nose. This can be done simply by pushing the back of your tongue up to close off against your soft upper palate. This hum now comes out through your nose, and is not interrupted by what you do with your mouth. "Knew" - The word "knew" echoes and fades off. These steps can be adapted for any song with a beat. Keep practicing, with different songs and soon you will be able to ad-lib more easily.
Question: What is a summary of what this article is about?
Sing and beatbox. Listen to songs. Sing the tune a few times with words. try to fit the beats with the lyrics. Adapt this skill.

Problem: Article: Cooked mussels will keep best in a sealed container. Select a container with a lid that closes tightly, or put your cooked mussels in a zipper-top bag. If you wish, you can place the cooking broth in the container with the mussels. Once cooked, your mussels should stay fresh in the refrigerator for 1-4 days. Throw away any mussels that are left over after 4 days have passed. Before eating any cooked mussels, check for an unpleasant odor or a slimy texture. These are signs that the mussel has gone bad, and should not be eaten. Avoid contaminating your cooked mussels with bacteria and dirt by storing them away from uncooked mussels and other shellfish. Always wash your hands and utensils with warm water and soap after handling uncooked shellfish.
Summary: Place the cooked mussels in a container. Store your mussels in the refrigerator for no more than 4 days. Keep the cooked mussels separate from any uncooked shellfish.

INPUT ARTICLE: Article: Bring a pot of water to boil. To brew your coffee, try to get your water as close as possible to 200 °F (93 °C). Be sure to use clean, filtered water for the best taste.  Either use a kettle that has a long thin spout or carefully transfer the water to a pouring kettle with a long thin spout. Take care not to burn yourself when handling boiling water. For a very dark roast, use water closer to 195 °F (91 °C) to prevent getting a burnt, bitter taste. Unfold your paper filter and place it so that it fits the single cup brewer that you set over your coffee mug. Pour a little hot water over the filter so that it's completely soaked. Carefully pour out and discard the soaking liquid. There are a variety of single cup cone brewers available. These include Kalita, Bee House, Clever Dripper, and Hario V60. The brewer will sit atop the serving mug so the coffee filters directly down and into your mug. Weigh out 24 grams or about 2 tablespoons of ground coffee for your pour over brewer. Always use medium-coarse grounds. Using the right grounds will create the right extraction for the time you're brewing. For example, using a larger surface area (coarse grounds) requires longer brewing time than fine grounds that only need a quick extraction. If you can, grind your beans just before using them. Fresher beans will make a better tasting pot of coffee. If you need to buy pre-ground coffee, just take care to store it in an air-tight container out of direct sunlight and use it within a week. Place the grounds in the pre-moistened filter that should still be in the top of your pour over brewer. You should also have a digital timer or clock ready before you start brewing. You'll use about 400 grams of water which will yield one large cup of coffee. Start the digital timer or look at the clock to keep track of when you start brewing. Slowly pour about 1/4 of a cup or 50 grams of the hot water over the grounds in the filter. Gently stir the grounds and water (known as a slurry) with a spoon or chopstick. Stirring can break up any clumps of coffee grounds and make sure the grounds are completely saturated. Once your grounds are saturated, wait for 30 seconds. This allows the coffee grounds to bloom. Slowly, pour more water over the grounds so the filter is always half-full of water. You should use a circular wiggling motion when pouring the water over the grounds. This can help mix the coffee and water together. The water will slowly filter through the grounds and the paper, into the bottom of the pour over brewer. You don't need to stir the coffee; just let it filter down. Remove the filter and drink your coffee. This entire process should take a total of 2 1/2 to 3 minutes from the time you started brewing.

SUMMARY: Boil water. Preheat the pour over and filter. Measure your coffee. Prepare the pour over brewer. Saturate the grounds. Wait and pour water over the grounds. Let the coffee brew.

Go to https://www.gmail.com in your computer's web browser. This will open your Gmail inbox if you're logged in. If you aren't logged in, enter your email address and password when prompted. It's in the upper-right side of the page. A drop-down menu will appear. This option is at the bottom of the drop-down menu. It's a person-shaped silhouette on the second page of the drop-down menu. This will open a list of your contacts. You'll find this option in the lower-right side of the page. Clicking it prompts a pop-up window. Type their first name into the "First name" text box, then type their last name into the "Last name" text box. Click the "Email" text box, then type in your contact's email address. You can enter other information—such as your contact's company, job title, and/or phone number—but doing so is optional. It's in the bottom-right corner of the pop-up window. This will save your new contact and add them to your list of Gmail contacts.
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One-sentence summary --
Open Gmail. Click the "Menu"  icon. Click More. Click Contacts. Click the "New"  icon. Enter your contact's first and last name. Enter the contact's email address. Click SAVE.