Problem: Article: When the car isn't running, appliances pull power directly from the battery. Unplug all cell phones, GPS navigators, or any other appliances plugged into the charging port once you turn the car off. Don’t plug anything back in until you start the car again. Don’t leave anything plugged in while the car is off. This could drain the power and result in a dead battery. Just like appliances, these lights pull power directly from the battery when the car isn’t running. Once you turn the car off, turn off all the lights that are on. Don’t start them up again until you start the engine. Double check to make sure your headlights are off before walking away from the car. Car batteries recharge when you drive, so don’t leave the car sitting for weeks at a time. Take drives of at least 20 minutes once a week to give your battery enough time to recharge. If you can’t drive the car for any reason, let it run for 20 minutes without moving. It’s not an ideal solution, but it will help the battery stay charged. This is the ideal voltage for a battery charge. If the battery falls below this level, its performance and lifespan will decrease. Get a voltmeter and connect the positive lead (red) to the battery's positive terminal and the negative lead (black) to the negative terminal. Hold them there for a few seconds and wait for the meter to produce a reading.  If the charge is below 12.6 volts, connect a battery charger by attaching the negative lead to the negative lead first, then connect the positive lead to the positive terminal. Recharge the battery to 12.6 volts. Always wear rubber gloves when testing and charging the battery. Test your battery every 6 months. Do it at least once when the weather has been cold because low temperatures can decrease the battery charge. A trickle charger hooks into a power outlet and provides a steady charge to the battery. This keeps the battery at the correct charge even when you don’t drive the car. It’s a useful appliance for cars that aren’t driven often. Connect the trickle charger the same way you could connect a normal charger. Hook the negative lead to the negative terminal first, then connect the positive lead. Then plug the charger in. Leave it attached until you drive the car again.  Trickle chargers are popular among owners of rare or collectible cars that they don’t drive often. It’s best to use the trickle charger when the car is in a garage. This prevents debris from getting under the hood.
Summary: Unplug any appliances when the car isn't running. Turn off the headlights and interior lights when the engine is off. Drive the car regularly to keep the battery charged. Keep your battery charged to 12.6 volts. Attach a trickle charger to the battery if you don’t use it for long periods.

INPUT ARTICLE: Article: Making characters that look good starts with a basic knowledge of human anatomy. You don't want to make your character look like they have too many muscles or too few, too many joints or too few, a badly disproportionate body, etc. Get a good anatomy book and learn about where our bones and muscles are, how they bend, and where they line up. Drawing a manga character requires a basic knowledge of the human body. The more you can draw humans,the easier would it be to draw a manga. So start with drawing (for practice) your friends and even yourself sitting in front of a mirror. To draw poses for your character, you can take images of yourself doing those poses and  then try to draw your character in those poses with the help of the images. You can also use helpful websites like posemaniacs.com for reference. Try to keep anatomy in mind when you do these poses. You don't want your character to end up looking like a Rob Liefeld drawing. The more you practice, the better you'll get.

SUMMARY: Study human anatomy. Draw from life. Practice different, dynamic poses. Keep practicing!

In one sentence, describe what the following article is about: Whisk the two ingredients together in a small bowl until the cornstarch dissolves, forming a thick slurry. Set the dish aside. Cornstarch and flour are both thickeners, but cornstarch also gives thickened liquids a mild gloss, while flour alone can leave gravies looking dull. Since cornstarch is sensitive to prolonged cooking, however, you'll need to use both cornstarch and flour as thickeners in this recipe. Toss the butter into a large saucepan and set it over medium to medium-high heat. Let the butter melt completely.  Cutting the butter into smaller pieces prior to adding it may help the butter melt faster. Spread the melted butter over the entire bottom of the pan by shifting the pan as it melts. Toss the chopped shallots into the melted butter. Cook, stirring frequently, for 30 to 60 seconds or until the shallots become notably fragrant. Shallots have a mild, sweet onion taste that is also somewhat reminiscent of garlic. If you don't have any, you can use 1/4 cup (60 ml) chopped sweet onion or 2 large, minced garlic cloves. You may also omit the ingredient completely, but doing so will result in less flavorful gravy. Sprinkle the flour over the contents of the pan. Cook, whisking continually, for about 5 minutes or until the roux looks golden brown. You need to cook the flour roux for at least 1 minute after the flour absorbs the remaining butter; otherwise, the gravy may retain some bitterness from the taste of raw flour. Pour the broth into the seasoned roux, whisking constantly to combine. Bring the mixture to a boil while you continue whisking. You can use nearly any broth for this recipe, including beef, chicken, or turkey. To create a generic brown gravy, consider using two parts beef gravy and one part chicken gravy. Once the gravy is at a boil, pour in the cornstarch slurry and whisk well. Continue simmering the gravy for another 3 to 5 minutes, or until it thickens. Note that the water and cornstarch may separate as the slurry sits, so you may need to quickly stir the slurry before mixing it into the gravy. Sprinkle the gravy with black pepper, as desired, and mix to combine. Most commercial broths are fairly salty, so you probably won't need to add any extra salt. If you choose to do so anyway, add the salt in small amounts and taste the gravy in between each addition. For the best flavor and texture, serve the gravy immediately, while it's still hot.  You can keep the gravy warm by setting it on the stove over very low heat, but try to use it within the next 15 to 20 minutes. Cornstarch can break down when exposed to prolonged heat, and if that happens, the gravy will become thinner. Refrigerate any leftovers and reheat them on the stove prior to use. Whisk the gravy well to work out any congealed lumps.
Summary: Combine the water and cornstarch. Melt the butter. Add the shallot. Whisk in the flour. Gradually pour in the broth. Whisk in the cornstarch slurry. Season the gravy. Serve.

In one sentence, describe what the following article is about: Chocolate is very sensitive to temperature changes. So when you add the oil to the chocolate, its important that the oil is the same temperature as the chocolate. This will prevent the chocolate from seizing, or turning lumpy and hard. Squeeze the bag to remove as much air as possible from the bag. The water should be no more than 20 degrees warmer than the chocolate. Shake the bottle every 5 minutes to distribute the heat evenly. It's a good idea to warm your oil up right before you warm up the chocolate, or in between warming up your chocolate. You want to avoid letting the chocolate sit and harden as you warm up the oil. Make sure you dry it off completely. You don't want to get any water in the chocolate by accident, as this will dilute it! With most chocolate oils, a 2 oz. bottle will vibrantly color up to 6 pounds of chocolate. So for a deep, rich color, use about 2 teaspoons for each pound of chocolate. Use less for a lighter color. If you are planning to make several different colored bowls of chocolate, work one color at a time. This will prevent any mixing of the colors or accidents with the powder or oil.
Summary:
Warm the coloring oil before you put it in the chocolate. Place the tightly sealed coloring oil in a small zip lock bag. Place the plastic bagged bottle in a bowl with warm water for 10-15 minutes. Remove the oil from the plastic bag. Slowly add a few drops of oil to the warmed chocolate and stir. Work on one color at a time.