Article: The muscles that surround your eyes can be strengthened just like the other muscles of the body. Begin by partially closing your eyes; the lids should only be halfway shut. You'll notice that your upper eyelids will tremble with the effort. Focus your efforts on stopping this trembling.  Hint: Stopping the trembling of your eye lids will be easier if you focus your gaze on objects further away. After holding for 10 to 15 seconds, close your eyes very slowly.  Take a few deep breaths to increase oxygen in the blood. As you inhale through your nose, imagine the fresh, oxygen-rich air coming through your nose and into the eyes. Then, exhale out through your mouth. Continue this breathing exercise for one to minutes. By focusing on objects at different distances, you exercise your eyes in focusing at distances both far away and near as well as provide relief from eyestrain.   There are two types of focusing exercises you can try:  Hold a pen at arm's length. Focus your gaze on the tip of the pen. Bring the pen closer to your nose at a slow and steady pace. Repeat this exercise 5-10 times.  Concentrate your vision on the tip of your nose. Then shift your gaze to an object further away, either at arm's length or 20 feet away.  Then shift your eyes back to the tip of your nose. Repeat this exercise 10 times. Be inventive and challenge yourself. Choose objects at several different distances to focus your eyes on. These exercises stretch and strengthen specific eye muscles, those that move the eye from side to side. For instance, when looking to your right, you are using the lateral rectus of your right eye as well as the medial rectus of your left eye. When you look to your left, you use the lateral rectus of your left eye and medial rectus of your right eye.  Sit in a relaxed but upright position. Begin by look to the left-most position (without moving your head) and hold to stretch your eye muscles. Hold for 5 counts. Blink and return your gaze back to look straight in front of you. Then look to the right-most position with your gaze and hold for 5 counts. Repeat 3 times, blinking between each hold. Make sure to move your eyes either during inhalation or exhalation; try not to hold your breath. Then, repeat this exercise looking up and then down. Do not forget about blinking. As in the previous exercise, diagonal stretches require looking in a fixed position for a few seconds. There are additional muscles worked here, however. For instance, when looking up towards your left, you are using the superior oblique of your left eye and the inferior oblique of the right eye. Sit in a relaxed but upright position. Look up and to your right for 5 seconds. Return your gaze to center. Look up to and to your left for 5 seconds. Return your gaze to center. Look down and to your right for 5 seconds. Return your gaze to center. Look down and to your left for 5 seconds. Repeat 3 times. Imagine an infinity sign or horizontal figure eight in front of you. Trace the eight with only your eyes slowly, and about ten times, without moving your head. Blink between repetitions. One helpful way to do this is to imagine that you are looking at the number 12 on a clock. Then, follow the numbers around the clock with your eyes. Repeat going the other way around the clock.
Question: What is a summary of what this article is about?
Strengthen your eye lids. Perform focusing exercises. Do lateral and medial eye stretches. Do diagonal stretches. Draw an infinity sign with your eyes. Draw circles with your eyes.

Problem: Article: A great steak speaks for itself -- it needs little seasoning other than some salt and pepper and is packed with flavor. The right grill will help accentuate this flavor. That said, any grilled steak will be perfect if handled correctly, so there is no "wrong" choice.   Propane: Gas grills add little flavor to the meat, letting the steak stand on its own. They are the fastest and easiest to control for cooking, making them perfect for larger meals or last-minute grills.  Charcoal: The "classic" BBQ flavor, these hard little bricks heat up relatively quickly and give rich, smoky tones to the meat. Make sure they are all white-hot before cooking on them.  Wood-fire: The hardest to light and manage but the choice of top barbecuers around the world, wood chips have the best flavor. Can be combined with charcoal to get the best of both worlds. The best meat should still be a bright, vibrant red color. Marbling, or the white streaks of fat, also indicate a more flavorful and juicy steak. If the steak is maroon or brown colored, skip it for something fresher. Just ask if your butcher will slice off a fresh cut for you. Some ideas for good steak cuts include:   High-End Cuts Ribeye, Strip, Tenderloin, T-Bone, Delmonico   Incredible Budget Cuts: Hanger, Skirt, Tri-tip, Ranch, Sirloin, or Flank This prevents you from throwing a cold steak on a hot grill, which greatly alters cook times and makes it harder to get a well-seared outside and completely cooked middle. Bigger steaks, those thicker than 1 1⁄2 in (3.8 cm), may need 15 minutes or so. While some chefs love seasoning, most steakhouses won't touch a piece of good meat with anything more than simple salt and pepper. Use the largest grains of salt you can -- kosher or course-grained is best -- and liberally cover the meat. Then touch it up with pepper, adding as much as you personally enjoy (but nowhere near as much as the salt).  Think of the salt as light snow on a dark road. You can still see the asphalt, but the "snow" (salt) covers the majority of it. Be sure to get both sides and the edges of the steak as well. If you're using a charcoal or wood grill, you'll need to get it started roughly 30-40 minutes before eating. A propane grill likely only needs 5-10 minutes if you leave the cover on.The thinner the steak the hotter the grill should be, and keeping track of this temperature is important. However, you can check temperature even if you don't have a thermometer with a simple trick:   1⁄2 inch (1.3 cm) thick: Heat up to 425–450 °F (218–232 °C), so that you can't keep your hand over the grill for more than 3 seconds.  3⁄4 to 1 inch (1.9 to 2.5 cm) thick: Get the grill to 360–400 °F (182–204 °C). You shouldn't be able to keep your hand over the grill 4-5 seconds.  1 to 1 1⁄2 inch (2.5 to 3.8 cm) thick: Get the grill to 325–360 °F (163–182 °C), as you don't want to overcook the outsides before the center finishes. Your hand could only take about 5-6 seconds above the grill.  Thicker than 1 1⁄2 inch (3.8 cm): Stick to 325 °F (163 °C), and know that you'll likely need to flip the steak once more than you would otherwise to avoid burning the outsides.
Summary: Choose the right type of grill for your meal. Purchase bright red, freshly cut steaks from your local butcher. Let the steak sit, covered, at room temperature for 5-10 minutes before cooking. Rub the steak with salt and pepper, massaging it gently into the meat. Pre-heat the grill on medium-high heat.

It's a blue app with a white A in a white circle. The iTunes Store app for iOS is not the same application It's a magnifying glass icon at the bottom (iPhone) or top (iPad) of the screen. It's at the top of the screen.  It's to the right of the iTunes Store icon.
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One-sentence summary --
Open the App Store app. Tap Search. Type itunes store in the Search field. Tap iTunes Store when it appears in the search results. Tap GET.