Article: Plug in your flat iron, put it on the lowest heat setting, and let it heat up for a couple of minutes. The heat will help loosen up any buildup or grime that may be on the iron, which will make it much easier to clean effectively.
Question: What is a summary of what this article is about?
Plug in your iron and turn it on.

Problem: Article: The quickest way to improve your score is to work on your short game. If you do not have a lot of time to practice, spending time on your short game is better than spending time hitting long balls. Putting is very important aspect of your short game. Place ten balls in a circle, three feet from the hole. Move around the circle and try to sink all of the puts. Try to sink ten putts in a row. If you miss one, start over. Try to practice your putting for fifteen minutes each day. The better you become at putting the more your confidence will increase. You can also start off with two-foot putts and then graduate to three-foot putts. Lightly grip the club to decrease the tension in your arms. Place more weight on your front foot, use your arms and shoulders to swing the club back, and swing downward by pushing your right knee towards your target. Your left wrist should be flat throughout the entire motion. The swing is very short so your right elbow should never be behind your body. The shaft of the club should always be in line with your left arm. Your left arm controls your chipping swing. Rotate your body forward as you swing. Your pitch shot is best when you rely on your arms instead of using your wrists and rotating your forearms. Keep your arms in the shape of a "V" as you do this swing. Stand over the ball so that it is right below the left side of your face to start your swing. Keeping the "V" will make your ball have a nice spin and fly high. Make sure your spine is straight before you begin your swing. The way the golf ball sits in the grass affects your shot. Learning how your shot changes depending on the lie of the ball will let you know what shot you should take. Your shot will differ if you are shooting in a thick rough, a bunker, or a tight lie. If the ball is sitting up in tall grass, you may have trouble hitting the ball cleanly. Take a few practice swings and only brush the tips of the grass with your club head. Then hit the ball with a club that has a lower loft (i.e. launch angle of a club, the amount of slope on the face of the club). If the ball is sitting down in a thick rough, hit down on the ball to get it to come out of the rough. If you are hitting on a tight lie where the ground is firm and the grass is low, use your putter to hit the shot. If your ball is sitting on top of the sand, use an open club face to hit the ball or hit behind the ball to get the ball to go a greater distance. If the ball is sitting down in the sand, your shot will not have any spin when you hit it. If the sand is very moist, use more power for your shot. If the sand is dry, it will be easier to hit the ball.
Summary: Work on your putting skills. Use soft hands when you chip. Pitch with your arms. Check the lie of the golf ball.

INPUT ARTICLE: Article: When logged into your online account, your progress is saved automatically upon completing missions. If you want to save your progress manually, you can still do so. Save manually by going to one of your safehouses. They are the house icons in the map. When you're at the safehouse, simply head to your bed and stand close to it. A save button should pop out. Press the indicated button to save your progress manually.

SUMMARY: Save automatically. Save manually.

Meanwhile, season the veal brisket with salt and pepper on all sides. Add the oil to an oven-safe Dutch oven and heat over medium-high for a couple of minutes, letting it become thinner and easier to spread across the bottom of the Dutch oven. Veal brisket is usually browned while beef brisket is often prepared without being browned. The flavor of veal is improved more dramatically on browning than the flavor of beef, at least as far as oven-cooked brisket is concerned. Add the veal brisket to the hot oil and sear on each side, turning with tongs as needed, until all sides are lightly browned. This should take about 3 to 5 minutes per side. When done, remove the brisket from the Dutch oven and keep warm. Add these ingredients to the remaining oil in the Dutch oil and cook, stirring frequently, until the onions begin to wilt and turn golden and translucent. This should take another 4 minutes or so. If there is little to no oil left in the Dutch oven when you add the vegetables, add another splash of oil so these ingredients can be sauteed in fat. Add the bay leaf, thyme, rosemary, parsley, and white wine to the Dutch oven. Simmer over medium-high heat for 2 to 3 minutes. Stir the bottom of the Dutch oven, scraping up any stuck bits of veal or vegetables in the process. These small bits are packed with flavor, so you do not want to lose them. If you want to remove the herbs before serving the veal brisket, place them inside a small satchel made of cheesecloth. This is not strictly necessary, though, since the bay leaf is the only one that really needs to be removed and it is usually easy enough to spot and remove on its own. Return the veal brisket to the Dutch oven and add the crushed tomatoes. Cover the pot. Use the lid to your Dutch oven. If it does not have a lid, cover tightly with aluminum foil. This should take about 2 1/2 to 3 hours. Keep the Dutch oven covered for the duration of the cooking process, only removing the lid to check for doneness. Check the internal temperature of the brisket with a meat thermometer. The temperature should be between 190 and 200 degrees Fahrenheit (88 to 93 degrees Celsius) when safe and tender enough to eat, and the meat should be easy to pull apart. Remove the veal brisket from the oven and let it rest for 20 minutes before carving and serving it. Slice the brisket across the grain to produce more tender slices of veal. You can also serve the brisket with its cooking juices for a more intense flavor. Skin the fat from the surface of the cooking liquid using a spoon before ladling the liquid over carved slices of meat.
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One-sentence summary --
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Heat oil in a large Dutch oven. Sear the brisket on all sides. Briefly cook the onions, carrots, and garlic. Add the seasonings and white wine. Return the brisket to the Dutch oven with the tomatoes. Roast until tender. Let rest before serving.