INPUT ARTICLE: Article: While some people prefer to to throw an overhead pass with one hand, utilizing both of your hands will make it so you have more control over the ball. Make sure that your thumb is behind the ball and that your fingers are tightly gripping the sides.  Use an overhead pass if there is a large distance between you and your teammate, if there is a potential for a break down the court, or you need to pass the ball over defenders' heads.  The grip you use on an overhead pass is the same as you'd use for a chest or bounce pass. Lift the ball over your head so that your fingers are pointing towards the ceiling. Your elbows should be pointed forward, in front of you, with your legs slightly bent and your hips squared up. Make sure your dominant foot is slightly behind your other foot.  Do not put the ball behind your head. This is the perfect opportunity for the opposing team to steal the ball from behind you.  Make sure you have identified your target before bringing the ball up over your head. Release the ball by bringing your arms down and snapping your wrists forward.  Keep your elbows in, and aim for the chest of your target. If you need to really get the ball far down the court, a large arc on the ball is good, especially because you want to keep it over defenders heads. If you are closer to your teammate you should limit the arc because it can be easily stolen by a defender.  The bigger your step, the more power you put into your pass. For more accuracy, use your wrists, as opposed to your arms.

SUMMARY: Put a hand on each side of the ball with your fingers spread apart. Bring the ball up over your head. Step forward with your dominant foot and throw the ball.

In one sentence, describe what the following article is about: Beat the egg using a fork or mini whisk in the bowl first, then add the rest of the ingredients. This way, you will dirty up fewer dishes and have less to clean at the end. Use a wooden spoon or rubber spatula to fold everything together. A great way to make sure that each meatball gets the same amount is to measure everything out with a spoon. Roll the meat mixture into a ball-shape between the palms of your hands. The meatballs can be touching, but they should not be squished or piled on top of each other. Set the baking dish with the meatballs aside when you are done. Add the water, vinegar, sugar, soy sauce, and cornstarch in first, then give them a stir to combine them. Stir them together with a whisk to combine, then add the sliced celery and bell pepper. If you'd like something sweeter, use canned pineapple chunks instead of celery. Stir the sauce often to prevent a skin forming on top. You will notice the sauce thickening as it continues to cook. Once the sauce gets hot, take it off the stove. Gently turn the meatballs with a spoon so that they get evenly coated with the sauce. The meatballs are done when they are no longer pink inside. If they are still not done, bake them for another 30 minutes, or until they are no longer pink inside. White rice is the most common pairing, but you can also use brown rice if you'd like something healthier.
Summary: In a large bowl, combine the ground beef, breadcrumbs, onion, allspice, egg, cream and salt. Form the mixture into 1 to 2-inch (2.54 to 5.08 centimeters) meatballs. Arrange the meatballs in a single layer in the bottom of your prepared baking dish. Combine all of the ingredients for the sauce in a medium-sized saucepan. Cook the sauce over medium heat for about 5 minutes. Pour the sauce over the meatballs. Bake the meatballs, uncovered, for 1 hour. Serve the meatballs over rice.

Set the food dehydrator to between 100 and 125 degrees Fahrenheit (38 to 52 degrees Celsius) and leave the corn inside to dry. You want the corn to be at 10 percent moisture before you increase the temperature in the food dehydrator. You'll know the corn is at ten percent moisture when it weighs .5 ounces (14.2 grams) less per pound (.45 kilograms) than it did before you started the malting process. Raise it to between 140 and 160 degrees Fahrenheit (60 to 71 degrees Celsius). The corn will be finished drying when it's between three and six percent moisture content, or when it's lost three ounces (85 grams) per pound (.45 kilograms) of its original weight. The entire drying and process can take between six to eight hours. Set the oven between 176 and 185 degrees Fahrenheit (80 to 85 degrees Celsius). After four hours, the corn will be finished kilning and malting.
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One-sentence summary -- Dry the corn in a food dehydrator to stop the germination process. Weigh the corn after several hours to check the moisture content. Increase the temperature when the corn is at ten percent moisture. Transfer the corn to a baking sheet and put it in the oven for four hours.

Q: Give the fries time to cool before frying a second time. For a quick turnaround, put them on a pan in a single layer inside the freezer. Otherwise, allow them to rest in the fridge overnight in a paper-towel lined sheet. No matter the method, allow the fries to come back to room temperature before the second frying. This allows even cooking.
A: Allow the fries to rest.

Article: While in the shower, rub a piece of lemon or lime over the skin that most likely has deposits of vapors from cooking such as hands, face, and arms. The acidity in lime will help to break down the essential oils that cause the lingering curry smell. Finish by washing with soap and water as usual.  Be sure to avoid open cuts or wounds on the skin as this can cause painful stinging or burning. Avoid putting on any of the same clothing articles that were used while cooking, for instance a hat or sweater. You can try using air diffusers, air deodorizing sprays, plug-ins, or scented candles. Also of great use are air fresheners that allow you to spray on fabrics. Spray all items that are in the cooking vicinity until damp, such as the carpet, upholstery, drapes or walls.  A combination of many products will work well. Be sure to carefully read instructions on the packaging label to ensure proper use. Put two cups of water in a pot on the stove and bring it to a boil. Add fragrant materials such as Kewra (Screwpine) leaves or vanilla beans/extract, and turn the heat down to a simmer. Allow it to simmer for at least one hour. The smell emitted will mask the lingering curry odor.  Screwpine leaves are also known as pandan leaves and can be purchased at the local Asian grocer or specialty grocery store.  There are no set specifications on how much screwpine or vanilla you should add. Try a few sprigs to begin with and add as needed. You can also try boiling other fragrant ingredients you have to get rid of the smell, such as 3 cups (720 mL) of white vinegar, 1 cup (240 mL) of water, and 6 cinnamon sticks. Open the windows for a day or two to allow fresh air to permeate through the residence. You may also need to replace filters in your heating or cooling systems so they don’t circulate odorous air.
Question: What is a summary of what this article is about?
Wash your face and hands with lemon or lime. Use air freshening products. Boil flowers or leaves that emit a pleasant fragrance. Allow fresh air into your home.

INPUT ARTICLE: Article: . if needed.

SUMMARY:
Learn to draw the human figure first; then, sketch the basic lines and shapes for the knight. Add additional lines and shapes to complete the outline of the human body. Sketch the knight's armor and clothing (research on different types of armor for references). Sketch the shield, sword and additional armor pieces if needed. Sketch the helmet (the Bucket type helmet is used here). Use a fine tipped drawing tool to redefine the sketch(A Black Sketch or a fine tipped Marker). Create outlines over the sketch. Draw additional details such as chainmail, designs, accessories, etc. Erase and remove the sketch marks to produce a clean outlined drawing. Add color to the artwork.