In one sentence, describe what the following article is about: Use a pen and a cookie cutter to trace a festive shape onto your card. Cut the shape out with scissors, then punch a hole in the top with a hole puncher. Thread thin ribbon or yarn though the hole, then tie the ends together to make a loop. Make sure that the color of your ribbon or yarn matches your card. Repeat this step as many times as you want to create a whole set of ornaments. You can also string all of the shapes onto a long piece of yarn, and use it as a garland instead. Open up a Christmas card, and use a hole puncher to make a hole along the top edge of the folded part. Repeat this step with several cards, then string them onto a long piece of yarn. Tie small loops into each end of the yarn so that you can hang the garland. Punching the holes along the spines will help keep the card facing forward. If you don't want the cards to hang open, tape them shut with double-sided tape. You can also thread these cards onto smaller pieces of yarn and turn them into ornaments instead. Use a hole punch to punch a hole onto the left and right side edge of each card. Weave a wide, festive ribbon down and up through each hole, so that it doesn't cover the front of the cards. Space the cards 1 to 3 inches (2.5 to 7.6cm) apart, then secure the ribbon to a wall, mantle, window, or doorway with tape or thumb tacks. Use large, craft punches in different sizes to cut circles out of your cards. Glue the largest circles together to form a ring, then layer the smaller circles on top. Embellish the wreath with some glittery pompoms in matching colors, then hang it over a door knob. Overlap your circles to make a more interesting look. Use a scalloped hole punch for a fancier wreath. Cut shapes and images out of your cards, such as an ornament or Christmas tree. Glue them on top of a folded piece of cardstock. Embellish the card with glitter glue, washi tape, ribbon, buttons, or other scrapbooking embellishments. Glue a folded sheet of white paper into the card, then write your message. Use foam mounting tape to create layers.
Summary: Cut festive shapes out of the cards, then use them as ornaments. Punch holes into the tops of the cards, then string them together. Punch holes to sides of your cards, then weave them onto a ribbon. Make a wreath by cutting cards into circles, then gluing them together. Recycle cards by cutting them apart and turning them into new cards.

You will need the following: 2 cups (470ml) cubed crustless day-old bread 2 garlic cloves Coarse sea salt and ground pepper 2 pounds (0.91kg) ripe beefsteak tomatoes, seeded 1 four inch piece of English cucumber 1 1-inch thick slice of green pepper 3 teaspoons (15ml) red wine vinegar 1 teaspoon (5ml) sherry vinegar 1 cup (240ml) extra virgin olive oil divided into two equal portions, plus more for drizzling 1 cup (240ml) cold water 1 cup (240ml) torn rustic bread This will allow the bread to soak up the water. Let this sit for 15 minutes. You will definitely want to use day-old bread for this recipe. Fresh bread will be too soft and will become too soggy. Cover them with water. Bring the water to a boil. Cook the garlic for 3 minutes. Then you should remove it from heat and drain it. You will need the garlic, bread, salt, tomatoes, cucumber, bell pepper, and vinegars. Use a powerful blender to do this. Start by transferring the garlic to a blender. Squeeze any excess liquid from bread. Then add the bread to the blender with the garlic. Add the 2 teaspoons of salt, the tomatoes, cucumber, bell pepper and vinegars. You will want your soup to have a smooth, even texture. With the blender running, add 1/2 cup of olive oil in a steady stream. Blend until this mixture emulsifies. Blend in the cold water, then season the soup with salt and pepper. Refrigerate the soup for at least 3 hours, or overnight. Start by heating 1/2 cup of olive oil in a skillet over medium heat. Heat the oil until it is hot, but not smoking. Add 1 cup of torn rustic bread and fry it, tossing the croutons frequently until they are gold and crisp. Using a slotted spoon, transfer the croutons to a plate lined with paper towel to soak up the oil. Season the croutons with salt and pepper. This is how this dish is traditionally served. Drizzle a little bit of olive oil on top of each soup bowl. Top the soup with 2-3 croutons. This recipe will make about 6 servings.
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One-sentence summary -- Gather your ingredients. Cover 2 cups of day-old bread with cold water. Put 2 garlic cloves in a small saucepan. Blend your ingredients. Puree this mixture until it is smooth. Make the croutons. Serve the soup in chilled bowls.

Q: Use the USB ports on your computer to connect the external Xbox Wireless Adapter. Press the Xbox button on your controller to power on the controller. The button is on the front of the adapter. The bind button is the circular button on the top of the controller. The LED lights will blink while it's connecting. Once the LED lights on the controller and the adapter go solid, the Xbox One controller is connected. You can connect up to eight controllers using the Xbox Wireless adapter, or four with chat headsets, and two with stereo headsets.
A: Plug the wireless adapter into your computer. Power on your Xbox One controller. Press the button on the Xbox Wireless Adapter. Press the bind button on the Xbox One controller.

Article: Use a sharp carving knife to cut the meat into 12 inch (1.3cm)-thick slices. To ensure tender slices, remember to cut against the grain. Divide the chateaubriand slices among 4 serving plates. If you prefer to let your guests serve themselves, set the meat on a serving platter in the center of the table. Store leftover chateaubriand in an airtight container in the refrigerator for 3 to 5 days. Use a ladle to spoon sauce directly on the slices of meat. Do this just before you serve the meat, so the sauce stays warm. Fill a gravy boat or sauce dish with the rest of the bearnaise sauce and place it near the meat. Your guests can help themselves to more sauce, if they need it. Bearnaise sauce should be used soon after it's made. Avoid storing leftover sauce because it will separate and congeal.
Question: What is a summary of what this article is about?
Slice the chateaubriand. Plate the slices of meat. Spoon the bearnaise sauce over the meat. Set out a bowl of bearnaise sauce on the table.

Problem: Article: A full man bun uses all the hair on your head and requires more hair than the other styles. If you don't have 916 inches (2341cm) of hair, choose a different style. A full man bun is the best kind of bun to wear for formal occasions. The crown of your head is where the back and top of your head meet. Most buns will be in between the crown of your head and the center of the back of your head. Run your fingers through your hair and bunch all of your hair to the area where you want the man bun to be. This will include all the hair on the back and sides of your head as well. Don't pull your hair back too tightly or it may be uncomfortable. If you don't want a messy bun, run a comb through your hair before you style it. Doing this will give your bun an even more refined look, but isn't always required. Leave out a couple of strands of hair when you tie the bun initially and wrap those strands around the bun and hair tie. Secure the extra piece of hair by pulling it through the tightened hair tie. If your hair is too short or straight to stay wrapped around the bun and hair tie, you could use a firm hold hair spray or a pomade to lock your hair in place.
Summary:
Grow your hair out to at least 916 inches (2341cm). Pull your hair back and bunch it up towards the crown of your head. Wrap a couple strands of hair around the elastic band to hide it.