A French braid is a classic hairstyle which is very quick and easy once you get the hang of it. It is perfect for school mornings as it looks pretty but will also keep your little girl's hair looking neat and tidy throughout the day.   Take a section of hair from the top center of her head, just above the forehead. Divide it into three evenly-sized strands, just as you would with a normal braid. Hold two sections in your right hand and one section in your left hand. Cross the section in your left hand into the center of the other two, then cross the outside section in your right hand into the center of the other two -- just as you would with a normal braid. Continue braiding in this fashion, but before you cross over each strand grab a new piece of hair from the loose hair on same side of your head and join it with the strand that's crossing over. The smaller the strands, the more intricate your French braids will be. Keep incorporating new hair until all of the hair has been picked up, then finish with a normal braid and tie with an elastic.  Variation: Make a neat center parting them braid the hair on either side of the parting to create pigtail French braids. The fishtail braid is easier to master than the French braid, but still looks intricate and beautiful.   Sweep your little girl's hair to the side of her head and tie a low ponytail with a small elastic. Divide the hair in two. Take a thin strand of hair from the outside of the left section. Bring it over the left section and under the right section, combining it with the hair in the right section. Next take a thin strand of hair from the outside of the right section. Bring it over the right section and under the left section, combining it with the hair in the left section. Continue doing this for as long as possible. When you reach the thin hair at the bottom of the ponytail, you may need to switch to a normal braid. You can make the strands as small or as large as you like -- using thinner strands will take longer, but will result in a more intricate-looking braid. Try to keep the strands of hair as evenly sized as possible, as this will make the finished braid look neater. Tie the end with a small elastic. You can leave the braid as it is, or you can carefully cut the elastic at the top of the hair for a looser braid.  Variation: Once you've mastered the fishtail technique, you can try doing a French fishtail braid. This starts out like a regular French braid, but turns into a fishtail braid once all of the hair has been picked up. This simple hairstyle looks adorable on little girls with very long hair -- it will make them feel like beautiful princesses!   Pull hair into a high, tight ponytail on the back of the head. Divide the hair into two halves. Do a basic braid in one half, securing with a small elastic. Twist the other half, then wrap the braided hair around the twisted hair. secure at the end with a small elastic.   Variation: Wrap a bow around the top of the ponytail for added princess-factor! This cute hairstyle involves twisting a braid around itself to make a flower shape. The braided flower makes a nice alternative to hair bows and plastic flowers.   Pull hair into a nice tight ponytail, either at the back or side of the head. Separate a section of hair from the top of the ponytail and do a basic braid all the way to the end, securing with a small elastic. Start twisting the braid around itself, making sure to keep the braid flat so the pattern is visible. After each rotation, discretely secure the braid with a bobby bin. When you get to the unbraided section at the end, twist the air and tuck it beneath the finished flower, securing with a bobby pin.  Variation: Leave the hair loose, then do three of these braided flowers in a row along the back of her head or in a cluster above one of her ears. This is a pretty hairstyle you can do on little girls with long hair. It looks like a braided headband going across the top of her head.   Part hair down the middle then make a second parting from ear to ear, so the hair is split into four sections. Take a small section of hair from behind the ear on the right side of her head. Do a basic braid all the way down to the end, then secure with a small elastic. Pull the braid over the top of the head and secure with a couple of bobby pins behind the left ear (or slightly higher, if necessary). Make sure it is secured nice and tight, so the braid doesn't slide off the top of her head. Take the loose front section of hair on the right side of her head and twist it inwards (towards her head). Pull it to the back of her head so it covers the starting point of the braid. Clip to temporarily secure. Do the same on the left side of her head to cover the end of the braid and the bobby pins. Remove the clip and tie the two twisted sections together with a small elastic. Cover the elastic with a pretty hair bow or flower clip.  Variation: You can also make a double braided headband by doing a second braid starting on the left side of her head and pulling it towards the right.
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One-sentence summary -- Do a French braid. Do a side fishtail braid. Do a Rapunzel twist ponytail. Do braided flowers. Do a braided headband.

Article: Prepare four separate 15-inch (38-cm) squares of parchment paper. You'll also need to grab a standard baking sheet, but you can set it aside temporarily. Do not place the parchment paper on the baking sheet yet. Place one halibut fillet on the center of one parchment paper square. Repeat this with the other fillets and other pieces of parchment.  If you don't have enough space on your kitchen counter to spread out all four sheets of parchment, simply create one packet at a time, setting the remaining fillets and parchment aside until you're ready to use them. When using skin-on fillets, you'll need to arrange the skin-side of each one face-down so the exposed flesh faces up. The placement of the fillets won't matter when using skinless halibut, though. Evenly sprinkle each fillet with salt and pepper. Lay the slices of citrus fruit over each fillet, followed by the thyme sprigs and sliced onion. Spread these aromatics evenly over the top of the halibut.  While lemon is the most conventional citrus pairing for fish, orange slices also work well for this recipe. Baked halibut recipes using aromatic ingredients typically do best when you use the parchment baking method. The packets of paper trap the fragrant aromas in the air directly surrounding the fish, concentrating their flavor as a result. Fold up the sides of the each piece of parchment over the top of each fillet, sealing the edges.  Begin by folding lengthwise over the fillets. Overlap the folds and crease well to hold them. Fold and roll each open end of the parchment, then tuck the ends beneath the packet to prevent them from coming undone. Place each packet onto the prepared baking sheet when finished. Place the halibut packets in the preheat oven and bake them until the center of the thickest fillet flakes easily when pierced with a fork. Since you'll have to undo the packet to test the fish, it's best to wait until you're relatively certain the fish is done. Only undo and test one packet. If it isn't done, fold the sides again and continue baking as need. Remove the finished halibut packets from the oven and enjoy them immediately. You can either undo the packets and serve the fish on individual serving platters or allow each person to cut open his or her own packet.
Question: What is a summary of what this article is about?
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Center the fillets on the parchment paper. Season with salt and pepper. Arrange the aromatics on top. Fold the parchment paper into packets. Bake for 15 minutes. Serve.