Article: You might find that certain colors are more comfortable for your vision than others. While shopping for new sunglasses, you should try on pairs with various lens colors. Many opticians and sunglass stores will carry lenses in various shades that you can try on. You may find that there are certain differences between these colors, such as: Gray, brown, and green lenses are neutral. They decrease glare and eyestrain without distorting colors. Yellow, amber, and orange lenses increase contrast, but they may distort color. They also block out blue light, which some believe may be harmful for the eyes. Red or rose tinted glasses increase contrast, but they distort color more strongly than other shades. Photochromic lenses are those that change colors based on how much light they are absorbing. These glasses can adjust from bright conditions to dim ones, although they do take a few minutes to adjust. They are also more expensive than a normal pair of prescription glasses, although they eliminate the need for a separate pair of sunglasses. If you wear prescription glasses, you might consider investing in a pair so that you do not have to switch between glasses in middle of activities such as driving. Typically, photochromic glasses will darken into neutral colors such as gray. You should aim for a tint that is about medium darkness; if you can see your eyes when looking in a mirror, they may not be dark enough. You do not need to buy the darkest lenses unless you live in a very bright area. Darker lenses do not necessarily block more UV rays, but they may make it more difficult for you to see. It is important that you get glasses you can see clearly in. If you need different types of colors for different activities, you might consider buying a few pairs of glasses in different shades. You might have one pair for driving and another for sports. If you play several sports, you might find that you have a different pair for each activity.
Question: What is a summary of what this article is about?
Try on different colors. Consider photochromic lenses. Go for medium darkness. Invest in several pairs.

Problem: Article: Getting your blood flowing actually gets your brain flowing. After 20 minutes (or more) of exercise you will boost your memory, information processing and neuroplasticity. Neuroplasticity is your brain's ability to create new connections between cells. Approximately 20 percent of the nutrients you consumer feed your brainpower, so a balanced diet filled with protein, fats and a wide variety of fruits and vegetables is necessary for a healthy, useful brain. Seven to nine hours of sleep is necessary to keep your mind functioning at its best. Your body requires the sleep to process hormones and your brain makes important new connections at night. Although stress can give you extra strength and adrenaline, it limits your creative brain capacity when it's a part of your everyday life. Embrace your favorite relaxation technique, such as meditation, yoga, music or napping. Scientists have found a link between low levels of this vitamin and slow cognitive processing and function. If you don't get 15 to 30 minutes of sunlight several times per week, talk to your doctor about a supplement. These acids help the brain to process information efficiently. The best Omega-3 foods are mackerel, salmon, walnuts, chia seeds, herring, salmon, flaxseeds and tuna. It's no surprise that these substances act like poison to the brain. Long-term use and overuse can lower your brain function. The earlier you change your habits, the better your brain health will be. Try to make these changes as soon as possible.
Summary: Get at least 20 minutes of aerobic activity every day. Maintain a healthy, balanced diet. Aim to get a full night's sleep every night. Learn to relax. Ensure you are getting 1,000 to 2,000 units of vitamin D daily. Eat plenty of Omega-3 fatty acids. Avoid tobacco use and limit alcohol use. Take care of yourself throughout your life.

INPUT ARTICLE: Article: Since a peck is quick and light, you don't want rough, chapped lips. Lick your lips lightly, but make sure they are dry before the kiss. If you need to, dab a little bit of chapstick on the top lip and rub it onto the bottom lip. It's important that your lips are soft rather than rough, but also only damp and not sloppy-wet. As you go in for the kiss, press your lips together like you're holding your breath. You don't want an open mouth, and you definitely don't want your tongue out at all. Don't press them tightly like your lips are sealed, but just enough that they touch. This is called puckering, or pursing, your lips. Imagine if you ate something slightly sour. Don't push them out so far that your top lip touches your nose. Push them out only so much that the inner part of your lips is visible. Whether it's a kiss on the mouth, the cheek, or the forehead, a peck is always quick and light. You want to press your lips so that he feels it, but not so your lips feel smashed against him. The ideal peck will leave hardly any dampness on his skin. A peck is the quickest of all kisses, so don't let it linger. Make the kiss last long enough that your lips touch him, but pull away right after that. Practice the kiss so you get a feel for how long it should be. Remember, touch your lips to skin, and then pull away.

SUMMARY: Wet your lips just enough to soften them. Close your lips. Push your lips out a little. Press your lips lightly against his skin. Pull away in less than one second.

Wash the shanks and use a sharp knife to remove some of the larger deposits of fat, but don't trim the shanks of all visible fat. The fat will render and contribute to the flavor of the final dish. Pour the oil into a large dutch oven or another oven-safe dish and place it over medium high heat. Allow it to heat completely, until it begins to smoke just slightly. Season the shanks with salt and pepper on all sides. Place them in the hot oil and brown them on all three sides. Brown each side for about 4 minutes, enough to get a good sear on each side. Don't cook the lamb shanks all the way through. Browning them will bring out the deep flavor of the shanks, but longer cooking will bring about the soft, fall-apart texture you want. Make sure the oil is nice and hot before you put the shanks in the pot. Arrange the vegetables and garlic cloves around the lamb shanks, and drop in the peppercorns. Pour the wine over the entire contents of the pot. Let the red wine come to a boil, and boil it for three minutes. Add the water and reduce the heat to bring everything to a quick simmer. Boiling the wine for three minutes will lower the alcohol content a bit, leaving the deep flavor of the wine behind. With the addition of the water, the shanks and vegetables should be fully submerged in liquid. If they aren't, add a little more water. If you don't have a tight-fitting lid for the dutch oven, cover it tightly with aluminum foil. Place it in the oven and braise it for 1 hour and 30 minutes. Every half hour, remove it from the oven and turn the shanks so they cook evenly. After 1 hour and 30 minutes, the shanks should be quite tender. If they aren't, return them to the oven and continue braising, checking every 15 minutes until they've reached the correct texture. Transfer the cooked lamb shanks to a serving platter. Pour the braising liquid through a fine-mesh sieve to strain out the vegetables and keep the liquid. Pour the liquid into a saucepan and cook it over medium heat, stirring often, until it has reduced and become a thick sauce. Season it with salt and pepper to taste. To make the sauce thicker, add a teaspoon of cornstarch. Pour the braising liquid over the lamb shanks and serve the dish with roasted vegetables or mashed potatoes. Each shank is enough for one serving.
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One-sentence summary --
Preheat the oven to 325F (163C). Wash and trim the shanks. Heat the oil. Brown the lamb shanks. Add the vegetables, peppercorns and wine. Cover the dish and transfer it to the oven for braising. Strain and reduce the braising liquid. Serve the lamb shanks.