Article: Your chest should be about parallel with the sky (or ceiling) when you pull in your knees. This will begin your tuck. Bring your arms back in toward your legs as you tuck. You can grab the back of your thighs or your knees as you tuck, if you prefer. If you feel yourself turning to the side as you tuck, this is caused by a rear reflex. You likely need to do more conditioning exercises, such as jumps and stretches. As you flip, try to spot the object in the distance that you were staring at before you began your jump. This can help you time your landing. Once you see the object come into view, you’ll know you completed your rotation. It’s okay if you don’t see the object you were staring at before. You can still stick your landing as you complete your backflip.
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Pull your knees toward your chest at the peak of your jump. Grab your knees with your hands to secure your tuck. Keep your eyes open during your flip so you can see to stick your landing.
Article: Once your crown is finished, you can add ribbon or twine to give it a fuller look. Simply wrap the ribbon or twine around the crown and between the bunches of baby’s breath. You can leave tails of ribbon at the back to tie a bow. Choose a ribbon that matches with the overall look of your outfit or the event. You can also add other flowers to the crown to give it a pop of colour. Baby’s breath can still be the dominant look, but you may want to add a few small daisies or some greenery. You can simply tape these additional flowers onto the crown the same way that you attached the baby’s breath. Disperse other flowers or greenery throughout the crown. Once you are finished constructing the baby’s breath crown, you should spray it with water in order to keep it fresh. For instance, you may be making these crowns the day before a wedding. A light spray of water can help them stay fresh. You should also keep the flowers in the refrigerator.
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Add ribbons. Include other flowers. Spray with water.
Article: Sauté them for about 5 minutes, or until they start turning golden brown and the butter starts to bubble.  This is a good rule of thumb to prevent your oven from getting dirty and from things burning on the oven floor, changing the flavor of your dish.
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Spoon the mixture into your baking dish and set it aside. Melt the butter in a small skillet over low heat. Add the almond slices and toss them in the butter with your wooden spoon until they're well coated. Place the buttered almonds on top of the dip. Place the container with your dip on a cookie sheet. Bake the dish in the center of your oven for 20 minutes or until the edges start to bubble. Remove it from the oven and allow it to cool slightly for a few minutes. Serve the dip hot with gluten-free crackers or crudites.