Article: Just press your lips together gently and softly, and enjoy the sensation of your partner's lips on yours. You can move one lip above your partner's and the other in between his or her lips, so your lips fit in together instead of being directly on top of one another. You can just linger here for a few seconds without expecting anything more. Don't pucker your lips too much, but relax and enjoy this sweet, simple sensation. This is what you've been waiting for all along — and we're not talking about crazy fight sequence in the middle of The Avengers. Once you lock lips, the sky is the limit. Gently slip your tongue into your date's mouth and begin French kissing. At first, take it slowly instead of jamming your tongue into your date's mouth. Once your tongues are in each other's mouths, gently explore the territory. You don't have to totally grope your date, but using your hands while you're making out can kick things up a notch. Caress the sides of your partner's face while you're kissing, touch your date's shoulders or arms, and just keep your hands active to keep things interesting. You don't have to go overboard — there's also something to be said for a simple sensual kiss that doesn't require a lot of arm movements.  You can also place a hand on your partner's thigh or caress his or her knee. Try stroking the side of your date's neck once you're kissing. Using your hands and exploring your partner's body (in PG areas) can help enhance your make out session, but don't take it too far. You are in public after all, and you don't want to get escorted out of the theatre after your make out session gets X rated. You don't have to make out for thirty minutes or for the duration of the movie without stopping. In fact, you'll probably enjoy kissing a lot more if you take breaks and come up for air from time to time. You can slowly pull away from your partner and take a few breaths and make eye contact before you move back in for a kiss. You can also just move away a bit and return your focus to the movie until your next make out session begins. This will build anticipation as you eagerly await the next time you'll kiss. You can even smile and stroke your date's hair when you take little breaks. As the credits roll and you pull away from your partner-in-kissing-crime, you should smile, stroke your date's face, and let him or her know how much you liked it. You can even make a joke about how great the movie was, or say that you wouldn't mind seeing it again to pick up on some of the more subtle scenes. You can also really heat things up next time by making out somewhere a bit more private. But until then, you can eagerly anticipate the next time you head to the big screen. Squeeze your date's hand as you leave the theatre. Walk fast so the other patrons don't recognize you! And get ready to plan your next sexy trip to the Cineplex.
Question: What is a summary of what this article is about?
Gently lock lips. Start making out. Use your hands. Don't forget to come up for air. Leave your partner wanting more.
Article: Different sports require different kinds of face shields. Face shields also differ depending on what kind of materials you are working with, such as a welding helmet or a splash shield for liquids. Choose the correct face shield for the sport you play or material you work with. Ensure the face shield is correctly fitted to your head size. Put it over your head and make sure it covers your face and eyes completely. Check to be sure the visor is intact and that you can clearly see through it, if applicable. Adjust the face shield so that it fits properly. Fasten any snaps or straps snugly, such as a chin strap. Leaving these undone could result in the face shield coming off and/or you becoming injured. Be sure to follow the directions included with the shield.
Question: What is a summary of what this article is about?
Choose the correct face shield for your activity. Fit the face shield over your head. Ensure the shield is secure.
Article: Once the pig has been secured to the spit, lift and place it on the supports to rest it over the pit. The pig should be centered and suspended roughly 1-2 feet (.30-.60m) above the coals. Any closer and the heat may cause the skin to scorch. Make sure the spit doesn’t slide or move around after it’s been mounted. Make sure you have help getting the pig positioned over the coals. They can be heavy! Let the pig cook at a moderate distance from the coals. One helpful guideline to keep in mind is that the pig should cook one hour for every ten pounds of its weight; for a pig of average size, 75-100 pounds (34-45kg), this means 4-6 hours on each side. Sit back and enjoy a cold beverage in the meantime! At the halfway point, turn the pig over to begin cooking the opposite side. Remember to keep the pit hot by adding more wood provisionally, and rake and reposition the coals if any one part of the pig is cooking faster than another.  ”Slow and low” is what experts recommend when roasting a whole pig. It’s time consuming and demands constant attention, but makes a great centerpiece for a day of cooking and socializing. Brush on a coating of barbecue sauce, or use a turkey baster to drench the pig in a savory marinade as it cooks. This will ratchet up the flavor and keep the skin crisp and juicy. When the pig is nearing completion, its skin will begin to brown and bubble, but there’s no way to tell if the meat inside is done except to temp it. Use a professional-grade meat thermometer to take an internal temperature reading in different areas of the pig. The soft belly and bacon sections (the fatty tissue on the backside) are best served at around 145°F (63°C), while tougher, more sinewy parts like the shoulder and haunches will need to be at least 160-165°F (74°C) before they’re safe to eat.  You will need to take a temperature reading several times throughout the cooking process. Do not serve the pig if any part of the meat is below 145°F (63°C). If an area is particularly slow getting done, reposition the coals underneath that area to increase the heat. After 10-12 hours the pig is now a crispy brown and the internal temperature is right—it’s time to eat! Take the pig off the coals, remove the spit and tell everybody to dig in. You can either carve the roast up into sections, dice it all together like pulled-pork barbecue or have everyone tear off their favorite sections by hand. When cooked right, the meat should be tender enough to pull apart. Slather the roast pork in your favorite sauce, serve it with a few sumptuous sides and enjoy!  The meat should be juicy when fully cooked, but not bloody or red. If it isn’t quite done enough when you cut into it, it may need a few more minutes. Pair a roasted pig with other backyard cookout favorites like grilled veggies and baked beans, or go for the more island-inspired flavors of wild rice, fried plantains and pineapple.
Question: What is a summary of what this article is about?
Hoist the pig onto the supports on either side of the pit. Allow the pig to cook for several hours on both sides. Take the pig’s temperature in multiple spots. Carve and serve the roast.