Article: Classic guitar is played on a chair. Choose a chair that is without elbow rests and has a firm base. Elbow rests will get in the way when you play and you will need a firm base to give you support and keep you comfortable. Do not slouch as this will hurt your back. Your lower legs and thigh should create a 90 degree angle or as close to a 90 degree angle as you can manage. The chair height will determine your leg positioning. It's imperative that you feel comfortable when playing classical guitar. While comfort is different for each person, be sure to develop good habits to make sure you don't sacrifice long term health for short term comfort. Most important is having a relaxed and straight back along with an open chest. This posture allows you to breathe freely while seated in a comfortable position. You will also need to be in a position that allows your arms to move freely and easily. Any position that puts a strain on any part of your body needs to be adjusted. Trim the fingernails of your fretting hand so that you have maximum control when holding the strings. Keep your fingernails longer for your picking hand as this will help you play. While some players use fingertips, longer fingernails may help to produce a higher volume. A combination of fingernail length works best especially with long nails and guitar rhythm through taps and strumming. However, fingernail length should be kept at what is comfortable for you. being used for strumming and taps.
Question: What is a summary of what this article is about?
Use the correct chair. Get comfortable. Trim your fingernail length according to your hand use.
Article: To open the menu, click on the Apple menu icon on your screen. The menu icon is a small picture of a shaded-in apple. " Look for "System preferences" near the top of the Apple menu. It may say "Print and scan" or "Print and fax" instead. If you're having trouble finding it, look for the icon that looks like a printer and click on it. The printer list is located on the left side of the "Printers and scanners" window. If you're not sure what your printer is called, check the outside of your printer for a name and model number. Then, find that name and number in the list of printers and click on it so it's highlighted in blue. The minus button looks like a minus sign. After you click on it, your selected printer should be deleted from the printer list. This will clear any print jobs that have been sent to the printer. The plus button looks like a plus sign. After you click on it, a new window that says "Add" at the top should pop up. You may need to scroll through the list of other nearby printers to find yours. Once you find it, click on it so it's highlighted in blue. This will add your printer back to the printers list. Close out of the "Add" window after you add your printer back to the list. Go into the program you're working in and click the "Print" button. Select your printer from the list of options and print your document. It should now print.
Question: What is a summary of what this article is about?
Open the Apple menu. Click on "System preferences. Click on "Printers and scanners" in the window that pops up. Select your printer from the printer list. Click the minus button at the bottom of the printer list. Click on the plus button at the bottom of the printer list. Select your printer from the list of printers in the "Add" window. Click the "Add" button in the bottom right corner of the window. Try printing again.
Article: In a large stock pot over medium heat, melt 1/4 cup butter. Add the garlic and onions, and cook until tender and fragrant, about 8 to 10 minutes. To the saute, add broth, squash, and herbs, and bring to a boil over medium heat. Reduce heat, bringing the soup to a simmer, and cook until squash very soft and tender, about 20 to 25 minutes. Using an immersion blender, or a food processor, puree the squash mixture thoroughly. If using a food processor, blend the soup in batches, about 2 cups at a time. Return the puree to the pot. Add cream and sugar to the puree, and heat until at a very low simmer. Season with salt and pepper to taste. Ladle the soup into deep bowls, top with croutons and shredded gruyere, and serve with torn chunks of crusty fresh bread, a winter greens salad (spinach, escarole, and radicchio topped with sugared walnuts or marcona almonds), and a crisp, rich viognier. It's soup time!
Question: What is a summary of what this article is about?
Saute onions and garlic. Add the rest of the ingredients. Puree the mix. Finish the soup mix. Serve it up. Forget about winter.