Q: If long distances aren't your thing, sprinting might turn out to be a great option for you. Of course, sprinting is taxing on the body, but with tips and tricks, you'll be speeding your way across the finish line. Whether you are on a high school, collegiate, or city team, you will need to train hard for your cross country race. Cycling is a challenging, fun, and incredibly satisfying endeavor. Make it more satisfying by coming in first. Splash your way to gold by following these tips and preparation techniques.
A: Hone your sprinting skills. Win a cross country race. Bike your way to first place. Win a swim race.

Article: Before adding any ingredients, consider covering the bottom and sides of the slow cooker with nonstick cooking spray or a specially designed slow cooker liner. This step is not strictly necessary, but lining the slow cooker should prevent ingredients from sticking as they cook, making the cleanup process much easier as a result. Slow cooker liners are your best option since they don't introduce any extra fat into the soup. If you choose to use nonstick cooking spray, only apply a light coat and wipe away any pools of fat before adding your soup ingredients. Layer all root vegetables on the bottom of the slow cooker before adding any other ingredients. Since the heating element of the slow cooker is located at the bottom of the machine, the ingredients that require the longest cooking time should always be placed on the bottom of the slow cooker, where they can get more direct access to the heat. Layering the ingredients like this will help promote even cooking. Of all possible soup ingredients, root vegetables usually require the greatest amount of time, so they need to be added first. These ingredients include potatoes, yams, carrots, radishes, parsnips, beets, rutabagas, and large wedges of onion. Winter squashes should also be layered near the bottom of the slow cooker, even though they aren't root vegetables. Most raw meat should be layered on top of the hearty vegetables. Many spices and herbs can be added at this time, as well. Fish and other types of seafood should not be added this early, but all other raw meats can be. This includes cuts of beef, chicken, pork, lamb, venison, and goat. If you're using previously cooked meat, do not add it to the raw ingredients yet. By adding the seasonings early on, you allow their flavors to distribute more evenly throughout the soup broth. Note that rosemary can become bitter when cooked for long periods of time, however, so you should save any rosemary you plan on adding for later. All other herbs and spices can be added now. Hard vegetables that aren't quite as hearty as your root vegetables should be layered on top of the meat. This can include chopped onion, chopped garlic, tomatoes, chopped celery, cauliflower, and broccoli. All of these vegetables will hold their form when cooked for long periods of time, but since they don't require quite as much heat as meat or root vegetables, they should be placed further away from the lower heating element. Any broth, stock, or water called for in the recipe should be added now. Pour the liquid into the slow cooker, covering the solid ingredients by roughly 1/2 inch (1.25 cm). Traditional soup recipes prepared on the stove will usually require much more liquid, but for slow cooker soups, you should only add just enough liquid to barely cover the ingredients. Liquid won't evaporate in a slow cooker like it does in a stockpot, so if you add too much now, the finished soup might be too watery. Note that dairy-based liquids should not be added to the slow cooker yet. Place the lid on your slow cooker and turn on the heat. Most soups should cook on high for three to four hours or on low for six to eight hours. For vegetable soups that do not include any meat, reduce the cooking time. Vegetable soups should cook on low for two to four hours or on high for one to two hours. When possible, cook soups on low heat. A lower, slower cooking experience will make your ingredients more tender and allow the flavors to blend more evenly, thereby enhancing the overall taste of the soup.
Question: What is a summary of what this article is about?
Line the slow cooker. Put in the heartiest vegetables. Add the meat and desired spices. Layer on less hearty vegetables. Pour in the broth. Cover and cook.

Q: Trimming off edge fat and silver skin will help your steak cook evenly and get rid of hard-to-chew bits. Gently slide the blade of a short, sharp knife under the unwanted pieces and slide the blade down to remove the fat in thin layers. Trim fat carefully and in thin layers. Trimming too quickly could end up taking chunks of meat off, too. Steak is marbled with fat, which helps keep it moist and tender. Trim away large chunks of fat around the edges, but don't worry about trying to pick out small veins of fat in the center of the steak. Those will render down as you grill the steak.
A:
Trim off edge fat and silver skin in thin layers.