Problem: Write an article based on this summary: Mark the fabric. Fold over the fabric and pin in place. Sew along the bottom edges of your folded fabric. Insert the elastic using a safety pin.

Answer: Take the width of your elastic and double it, and then add " (1.3 cm) for a seam allowance. For example, if your elastic is " (1.3 cm) wide, then your measurement would be 1.5 inches (3.8 cm). Mark your dress and shoulder fabric pieces this distance from the top edge. Next, fold the top of each piece of fabric over so that the top edge is lined up with the area you marked. Place pins along the bottom edge of the fabric to secure it in place. Make sure that you are folding the edge of the fabric over towards the wrong side. Make sure to fold over and pin the dress piece and the shoulder piece. Use your sewing machine to straight stitch along the bottom edge of the folded fabric. Make sure to sew about " from the edge to ensure that the seam will be secure. Remove the pins as you sew. Make sure to sew the dress piece and the shoulder piece. After you have sewn up the edge, you will need to insert your elastic pieces through the opening in the side of each piece. First, attach a safety pin to the end of one of the elastic pieces, and then begin working the elastic through the opening in the seam on the edge of the fabric. The fabric will bunch up as you go, but you can adjust it after you are finished to ensure that it is evenly spaced along the elastic. Make sure to insert the correct elastic pieces into their corresponding pieces of fabric. For example, your shoulder elastic piece will need to go into the seam of the shoulder fabric piece.

Problem: Write an article based on this summary: See the other person's viewpoint. Validate the other person. Agree to disagree.

Answer: To see another person's point of view means that you have to dissociate yourself from the idea that there is only one right way to look at things. You have to recognize that different people will see the same situation in different ways, and that the opinions formed in those situations are not fact. When you take on another person's viewpoint, you broaden your understanding of that person and the issue at hand. Try asking yourself these questions when you want to understand another person's viewpoint: Why do I feel the way I do about this issue? What would make another person feel differently? Has this person dealt with similar issues in the past? Is my stance based on factual evidence, or is it just an opinion? How would I feel if I was in their situation? Simply to see the other person's side is not enough. You also have to validate their opinion. Acknowledge that, even if you are right, they are not wrong simply because they see it differently. When you can accept that another person may also be right, you are giving credit to their intellect and humanity. This will go a long way in making up for a disagreement. Instead of disregarding someone by saying something like "I know you think that traveling overseas is unsafe, but you've never gone anywhere to know that," acknowledge the other person's point of view as meaningful by saying something like "You are right. Travelling overseas can be dangerous. I still think I would like to see more of the world, though." Though it sounds easy, agreeing to disagree can be tricky. You have to realize that your value as a person is not tied to you opinion on an issue. That way, when the other person disagrees with you on the issue, it does not feel like a personal insult or attack. Allow the other person the room to express their opinion open, and take the same liberty for yourself. For example, your friend might think that skipping class is fine as long as their grades stay up. You might disagree. Instead of trying to force your friend to come to class, you can agree to disagree.

Problem: Write an article based on this summary: Use French terms for serves and shots. Describe the court where the match is being played. Identify the different parts of the court. Try tennis-related French verbs to explain actions in the match.

Answer: When you're talking about a tennis match in French, you need to know the correct words for the types of serves and shots that you'll witness over the course of the match. These words are particularly likely to come up when discussing the score of the match. Many words that describe shots are the same as the words you would use in English. French terms to know include: Serve, service: le service (luhr sehr-vees) Service ball: la balle de service (lah bahl deh sehr-vees) Ace: un ace (uhn ays) Forehand: le coup droit (luhr coo dwah) Backhand: le revers (luhr reh-vair) Two-handed backhand: le revers a deux mains (luhr reh-vair ah duhr mahn) Fault, error, out: un faute (uh fuht) Double fault: une double faute (oon doo-bluh fuht) Let: un let (uh leht) Lob: un lob (uh lahb) Slice: le slice (luhr slice) Smash: un smash (uh smash) Drop shot: un amorti (uhn ah-mohr-tee) Volley: la volee (lah voh-lee) In tennis, you may play on a clay court, grass court, or hard court. If you're talking about tennis in French, it can be helpful to know the French words for the different types of courts, as well as the court itself. The English word "court" is, itself, derived from the French word court (kohrr). You'll also hear a tennis court referred to in French as le terrain (luhr teh-rrahng). A clay court is le court de terre battue (luhr kohrr deh tair bah-choo) A hard court is le court en dur (luhr kohrr ahn duhrr) A grass court is le court en gazon (luhrn kohrr ahn geh-zohn). Learning French words for the lines, net, and different areas of the court can help if you're describing where a shot landed. French words you can learn to help you identify different parts of the court include: Alley: le couloir (luhr coo-loo-wah) Baseline: la ligne de fond (lah leen deh fohn) Net: le filet (luhr fee-lay) Service box: le carre de service (luhr keh-rray sehr-vees Service line: la ligne de service (lah leen deh sehr-vees) If you already know how to speak French a little and feel relatively confident in your ability to conjugate French verbs, you can also talk about what's going on in the match in French. Infinitives and verb phrases you might use include: To break the serve: prendre le service To be serving: etre au service To hit: frapper To keep score: tenir le score To play tennis: jouer au tennis To put spin on the ball: donner de l'effet a la balle To serve: servir

Problem: Write an article based on this summary: Shop Maintain the cold chain. Always wash your hands before and after preparing foods. Keep your kitchen clean. Use separate chopping boards for preparing raw meat/poultry and vegetables. Defrost carefully. Cook foods thoroughly. Keep hot foods hot and cold foods cold. Reheat leftovers thoroughly before serving.

Answer:
with care. Food safety begins at the grocery store, so make sure to shop wisely: Check the use-by dates on all products and use your judgement to decide if foods have been stored at the correct temperatures. Pack meat and poultry products into separate bags and do not let the raw flesh touch any other food products as you shop or bring them home. Keep cold and frozen foods as cold as possible, especially when transferring from the store to your home. This prevents the growth of pesky bacteria that could cause food poisoning. Here are ways to keep your food safe: Wrap the goods in newspaper or buy a small cooler bag to transport your cold and frozen foods home. When using coolers, always separate meat from other cold items. You should label your coolers so you always put the right items in the right cooler. Clean the coolers after each use with disinfecting cloths. When possible, leave grabbing cold products to the end of your shopping. Store all foods properly and quickly when you get back home. Wash your hands thoroughly with hot water and antibacterial soap before and after preparing food, especially after handling raw meat. Dry your hands on a clean towel that's separate from the 1 you use to wipe down surfaces. Keep dish cloths and hand towels regularly cleaned to prevent bacteria from accumulating on the fabric. Always wash your hands after handling pets (especially reptiles, turtles and birds) and after using the bathroom or handling pet litter. It's very important to keep your kitchen counters and other food preparation areas clean, especially when preparing high-risk food items like meat, poultry and eggs. Use a mild disinfectant to clean your countertops and other surfaces. Wash your cutting board in warm, soapy water. It's best to also clean it using a bleach solution made of 1 teaspoon (5 mL) of bleach mixed into 34 ounces (1 L) of water. Disinfect your sink, especially if you've washed raw meat products in it. It's possible for germs to get on your clean dishes. Keep these boards separate to avoid any possibility of cross-contamination of bacteria from meat to other food products. If you cannot keep separate chopping boards, make sure to disinfect a multi-purpose chopping board thoroughly after each use (see bleach recipe in "Tips"). Plastic chopping boards are recommended over wooden chopping boards, as the wooden ones are harder to clean. Wooden chopping boards can also absorb and hold bacteria in their grain. You should never defrost food (especially meat and poultry) at room temperature just to speed up the process. Food should always be thawed in the refrigerator, as thawing at room temperature allows the surface of the food to warm up too quickly, promoting bacteria growth. Alternatively, you can defrost foods using the "defrost" or "50 percent power" setting on your microwave. You can also safely defrost food by holding them under cold running water. Once foods have been completely thawed, they should be used promptly -- they should never be refrozen without being cooked first. This is especially important for red meat, poultry and eggs, which are considered high-risk foods. Cooking these foods all the way through will destroy harmful germs. Consult a cookbook for the correct cooking times (taking the weight of the food and the temperature of your oven into account). Use a meat thermometer if you have any doubts about how long to cook something -- this can take a lot of the uncertainty out of cooking meats. Chicken and turkey are cooked when they reach a temperature of 165F, steaks are cooked at 145F and hamburgers are cooked at 160F. Bacteria multiply fastest between 40F and 140F, so it's important to keep foods either above or below these temperatures. You should make sure your fridge is set at a temperature of 4C/ 40F or less and that cooked food reaches a temperature of at least 165F Leftovers that have been reheated poorly can still contain active food pathogens. Moreover, if leftovers have gone bad, no amount of reheating will make them safe. Do not keep leftovers for too long. Any signs of discoloration, sliminess, growth of mold etc. are signals to discard or compost the leftovers. Never reheat leftovers more than once.