On a cutting board, use a chef's knife to cut the acorn squash in half, from stem to end. Place each half in a baking pan, skin-side down. Butter the pan or use a non-stick spray to prevent the bottom of the squash from sticking to the pan. Sprinkle the brown sugar and maple syrup evenly onto each half. in the oven for about one hour. The squash should be very soft, and the tops browned. Remove from the oven and allow to cool before serving.
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One-sentence summary -- Preheat oven to 400 degrees F (204 degrees C). Scoop out the seeds and stringy portion from the center of each half. Spread 1/2 tablespoon (29.6ml) of butter onto each half of the squash. Bake

Q: The first settings is where your downloaded files are saved to. You select this if you want all downloaded files to be saved in one default folder. The default folder name will appear in the white box beside the option. If you want to change the default folder, click on the gray "Change" box beside the option. Use the window that will appear to navigate through your folders until you find the one that you want to use then click "OK" to set it as default. You may want to change the folder you are saving your downloads to if you are sharing the computer with someone else. The next setting under "Downloads" is a check box. You can click inside the box to check it if you want to pick where every single individual download goes rather than having them downloaded into one folder. This option is great if you keep your downloads organized by type. When you're done setting your options, just close the menu. There is no extra saving option; once you change the settings, they change automatically.
A: Decide if you want a default download folder. Decide if you want to select where each download gets saved. Exit the Downloads Settings menu.

Article: Find the rod attached to a ball that floats on the top of the water and controls the intake of water from the pipes into the tank. This is the floating arm. If you lift up on the arm and the water stops, then your problem is that the water in the tank isn't coming up high enough to turn off and the pipes are getting the message that more water needs to come in, so the toilet runs constantly, or often. A running toilet can cost a fortune in wasted water. While it may seem like a minor inconvenience, a running toilet is a serious and usually easily fixable problem. Sometimes, the floating arm will be bent so the ball will rub or catch on the side of the tank or the tank ball arm. Flush the toilet and see if the arm catches on anything. If it does, just bend the arm gently so it floats freely and can rise to the level it needs to. Sometimes, water will get trapped in the ball, weighing it down and keeping the water from rising as it should. If this happens, dump the water out and replace the ball by screwing it back on. If the ball is cracked or otherwise damaged and allows water in freely, replace it with a new one. If lifting up on the arm doesn't halt the running water and adjusting the floating arm doesn't seem to help, the problem is probably with the flapper assembly, which creates the seal at the bottom of the tank leading to the bowl and connects to the toilet handle by a rod. Shut off the water and flush the toilet to empty the tank of water. Examine the flapper for signs of wear or corrosion. If you find build-up from the water or other gunk, scour it off with a kitchen pad or a pocketknife and see if you can get the flapper to create a good seal. Also check the opening for the same corrosion issues and clean it. If water still gets through the opening, examine the wire rod that connects to the toilet handle and make sure it's aligned and allowing the flapper to fall freely and plug the hole. Like the floating rod, you should be able to bend it back into place relatively gently, or replace it with a new one. Some are connected with a chain that can become tangled or loose and may need replaced as well. If none of this seems to stop the toilet from running, you'll probably need to replace the ballcock assembly.
Question: What is a summary of what this article is about?
Remove the top of the tank and lift up the floating arm. Check the floating arm for misalignment. If it doesn't seem to be caught on anything, unscrew the ball from the arm by twisting it counter-clockwise. Check the flapper seal.

Problem: Article: If collecting autumn or fallen leaves, stay away from those that are crumbly and papery, as these will break apart extremely easy and be destroyed by the heat. Fresh leaves that are still soft and moist will last indefinitely. Thick leaves, like large succulents, have to be ironed around the leaf design to create a seal around them, not directly on them. Smaller thick leaves (like croton or magnolias) should only be lightly ironed, or not at all, to prevent crushing and breaking. Also consider ironing only the edges or tips of the leaves. Experiment with the techniques that follow, depending on which leaves you pick. Whole stems and branches can be preserved this way simply by ironing the leaves and not the stem. If the stem is herbaceous and soft just iron it like a regular leaf. These are very inexpensive and easy to find. You might want markers, frames, labels, paper for labeling and crafting, and any other craft items for displaying or crafting with the finished project.
Summary: Look for leaves that are still fresh. Consider thickness. Include stems, if you'd like. Obtain wax paper and an iron. Gather anything else you might need.

INPUT ARTICLE: Article: At random intervals, or if practicing with your team or friends, at the signal of a whistle, execute a jump step. On whichever foot you stop or the leading foot when the whistle blows, drive downward with that foot and perform a small hop. Alternate which foot you drive with to build symmetry and prevent the predictability of favoring your dominant side. Remember to use proper stance: keep your knees bent, body low, and head up. You should switch between sides so that you aren't predictable to your opponents. You should practice coming to a complete stop following the pivot to limit traveling calls. If you had possession of the ball prior to performing this move and have already used your pivot, you may not pivot a second time following your hop.

SUMMARY: Jog slowly down the court. Drive with your leading foot. Land on both feet simultaneously. Pivot once.

Article: Using your dominate hand, stick the inch of a pairing knife near the strawberry's stem at a 45 degree angle. Carve the knife around the stem in one direction and then repeat in the other direction. The core of the strawberry should come out on its own, leaving a small hollowed out area in the strawberry you will later fill with jello. Set the strawberries on a plate or tray with the cut side down. Place the plate or try aside while you prepare the chocolate. This allows any excess juice to drain from the chocolate. Measure your chocolate discs into a microwave-safe bowl. Place the bowl in the microwave and heat it on medium heat for one minute. Then, remove the bowl from the microwave and stir. Heat the bowl for an additional 15 seconds and then stir again. Continue heating your chocolate for 15 second intervals until it's all fully melted. Once your chocolate is melted, your strawberries should be drained. One by one, hand dip them in the chocolate-mixture tip first. Coat the strawberries completely in chocolate. Set the strawberries, cut-side down, on a baking tray covered in parchment paper after dipping them. Place a chocolate disc on the tip of each strawberry. The melted chocolate should hold the disc in place. When done, the discs help the strawberry shots stand upright. Freezing the strawberries helps the chocolate harden. While the strawberries are freezing, you can prepare your jello. The chocolate should be hardened by the time you're done with the jello.
Question: What is a summary of what this article is about?
Hull your strawberries. Drain the juice. Melt one cup (240 mL) of the chocolate discs. Dip the strawberries in the chocolate. Balance a disc on the tip of the strawberries. Place the strawberries in the freezer.