Tomato soup is a delicious and comforting meal when you're sick, when it's cold out, or when you just feel like a warm bowl of something homemade. Peeled tomatoes are ideal for soup, because they'll produce a smooth and creamy soup. You can enjoy tomato soup by itself, with a side of salad, with a sandwich, or as a starter for your favorite meals. Additionally, you can can tomato soup and enjoy it later if you don't have a taste for it right now. Stewed tomatoes can be enjoyed on their own, added to other dishes, eaten on breads and crackers, or even transformed into chili or pasta sauce. Stewing tomatoes is quite simple, and the trick is dicing the tomatoes and cooking them over low heat for an extended period of time. Stewing is also a great way to preserve fresh tomatoes from the garden for the fall and winter months. Tomato sauce is a household staple that you can use to make anything from pizza to pasta to soups and more. While tomato sauce is readily available, you can also make your own fresh sauce with peeled tomatoes. The best part about homemade tomato sauce is that you can customize it any way you like, such as by adding: Aromatics like garlic and onion Herbs and spices Different vegetables Cheese
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One-sentence summary -- Make a pot of soup. Stew them. Whip up some homemade tomato sauce.

Q: This is where you can find more information about Photoshop and access its support page. This will direct you to the Support page for Photoshop. Adobe offers a number of online tutorials for Photoshop at its websites https://helpx.adobe.com/photoshop/tutorials.html and http://www.photoshop.com/learn. A good way to narrow down your search is to type in terms related to what you want to learn in Photoshop.
A: Go to the Photoshop website. Click on the Learn & Support tab. Click on the Tutorials option. Select a tutorial on the topic you wish to learn.

Article: Scientists have pinpointed more than 50 different types of smiles, and research suggests that the sincerest smile of all is the Duchenne smile a smile that pushes up into the eyes. The reason it's more genuine is because the muscles needed to truly smile with our eyes are involuntary; they only become engaged in an authentic smile, not in a courtesy smile. Every time you smile because something makes you happy or you find it funny, every time your smile expresses how you really feel, your eyes will smile along with your lips. They'll crinkle at the corners so that your whole face looks fully engaged in the smile. Look at pictures of yourself that were taken when you were laughing, or work yourself into a belly laugh by watching something funny and then take a selfie. Make sure you're really feeling happy when the picture is snapped. Now compare the picture of you smiling with happiness to a picture of yourself giving the type of fake, jack o' lantern-esque smile you've probably flashed for a dozen school pictures. See the difference in the eyes? Do you feel that you've mastered the classic Duchenne? Try it without your lips. Those who are truly skilled at smiling with their eyes can express happiness or mirth without moving their mouth. That's not to say your mouth should be frowning, but try holding it still while you smile with your eyes. This type of smile is good to use when you want to express playful mystery. It's for when you don't want to give away too much by breaking into a wide grin; you simply want to project that you're satisfied with the situation. You could also smile without using your mouth when you need to hold a pleasant expression on your face for a long time. Let's say you're in a long board meeting and you want to look like you're having a decent time without looking fake. Smiling with your eyes will make you seem approachable and positive.
Question: What is a summary of what this article is about?
Learn what your genuine smile looks like. Try an eyes-only smile.

Problem: Article: In a medium mixing bowl, whisk together the flour, salt, yeast, and sugar. Then add the water and stir the ingredients to barely combine everything. It's important to be precise about the amount of water when you're working with spelt flour. Adding too much water will make the dough sticky and weak, while too little will make the dough dry and dense. You can replace the sugar with an equal amount of honey if you prefer. When the flour and water just come together but don't quite make a proper dough, add the oil. Stir in the oil with a dough whisk or wooden spoon. When the ingredients are mostly combined, knead the dough in the bowl until it comes together to make a smooth but wet dough. The entire mixing process, starting when you add the water, should take about four minutes. Any less and the protein won't develop properly, but any more and the proteins will start to break down. The consistency of spelt dough isn't the same as with regular flour. Don't be surprised if the dough has a stickier and pastier consistency than what you're used to. Cover the mixing bowl with a damp towel or a piece of plastic wrap. This will prevent the dough from drying out as it rises. Place the dough in a warm place away from drafts. Let it rise for about an hour, or until it doubles in size. A good place for rising bread is in an oven that's turned off, but with the oven light on. When the dough has doubled in size, turn it out onto a floured surface. Knead it with floured hands for about two minutes. Shape the dough into a loaf or a flattened ball and transfer it to a greased baking sheet or loaf pan. For a heartier bread, you can knead in nuts and seeds at this point. You can add up to 1 cup (about 140 g) of nuts or seeds, such as walnuts, pumpkin seeds, sunflower seeds, sesame seeds, and pine nuts. Preheat your oven to 425 F (218 C). Cover the dough again with the damp cloth or plastic and set it aside to rise for another 25 minutes. When the dough is ready, bake it for 35 to 40 minutes, until the crust is a light golden brown. Before baking, you can brush the top of the dough with oil and sprinkle it with more nuts. When the bread is ready, remove it from the oven and transfer it to a wire cooling rack. Let it cool to room temperature or a little above before slicing and serving. To keep leftovers freshest for a couple days, place the loaf in a paper bag and store it somewhere dry.
Summary: Add water to the dry ingredients. Add the oil. Set the dough aside to rise. Knead the dough. Let the dough rise before baking. Allow to cool before enjoying.

Article: Thicker shoulder straps provide better support, which is essential for women with especially large busts. If you have a smaller bust size, however, thinner straps may provide enough support. The right push-up bra can work beneath a wide variety of tops, ranging from ordinary t-shirts to fancier blouses. Look for one that creates a smooth, natural silhouette, though, or else you may end up looking disproportionate or obviously fake. A bra with light padding can look natural and give your bust a few added inches. Too much padding can look obvious, however and will not flatter your figure well.
Question: What is a summary of what this article is about?
Stick with thicker straps if you are well-endowed. Give yourself added lift with a push-up bra. Wear padding sparingly.