In one sentence, describe what the following article is about: You will still be growing out your back and sides, but since the hair on the top of your head is shorter, the overall process won't take as long. How short you cut the hair on the top of your head depends on the style you're going for. For example, if you want to go for a quiff, trim your hair to about 2 to 212 inches (5.1 to 6.4cm). Since you are starting with a shorter goal, this should only take about 3 to 4 months. You can stop when the sides are about 1 to 112 inches (2.5 to 3.8cm) long. This will give you enough hair to work with for the final blend. Once the sides and back are almost the same length as the top, it's time to blend them. Run a pair of trimmers along the area where the sides and back curve into the top of your hair. If you aren't sure how to do this, go to a hairdresser. Ask for a medium taper or a clean-cut taper. If you still want to keep your back and sides short, try a quiff or pixie. Both are similar, except that the pixie has more feathering. Again, how short you go depends on what your goal style is. For example, a quiff or taper may have trimmed edges along the bottom, but a pixie may have slightly longer hair. If you went to a hairdresser for the blending, then they will already have done this for you, based on your desired style. Depending on what style you chose, there are lots of ways that you can go about with this. In most cases, you will need to blow dry your hair by brushing it back and upwards. If you got a quiff, apply a volumizing mousse to your damp hair, then blow dry it upwards and back with a round brush. If you got a pixie, you can go as wild as you like. Blow dry shorter pixies like quiffs; blow dry longer pixies short. Use a little bit of styling wax or pomade to set your style.
Summary: Trim the hair on top of your head to your desired length. Allow the sides and back to grow until they match the top. Blend the sides and back into the top. Trim the bottom edges of your hair to complete the cut. Style the longer part of your hair, if desired.

In one sentence, describe what the following article is about: Different foods require different processing. It's perfectly alright to use a favorite old family recipe, but compare it to a similar recipe in a modern guide and adjust the processing time and technique accordingly. The basics for safety may have changed since an old recipe was written. Consult the latest USDA guidelines or Ball or Kerr books for process times according to jar contents and size, especially if you use an old recipe. Processing times have changed over the years because we have learned more about food safety and, in some cases, because foods are being bred differently. Tomatoes, for example, may be considerably less acidic than they used to be. thoroughly and keep them clean throughout the process. You want to reduce the amount of bacteria that could contaminate your canned food as much as possible. Wash them again before resuming work if you sneeze, visit the bathroom, or handle non-food items during the process. Most food will need to be cut up so that it can fit more easily into the jars. Peel and cut up fruits or vegetables. Note that you can "slip" certain fruits. Peel peaches, nectarines, and tomatoes by dipping them briefly in boiling water until the skins split open. Then, use a strainer to remove them and place them in cool water. When they are cool enough to handle, slip the skins right off them. Remove pits, stems, cores, and any other part you don't eat. Note that freestone peaches are those that readily relinquish their pits, whereas cling peaches tend to cling. Choose your fruit accordingly. Cook jam. Cook and/or soak pickles. Prepare relish, applesauce, apple butter, and other foods according to their recipes. Most fruits and vegetables are canned either in syrup (a mixture of water or juice and sugar) or brine (a mixture of water and salt). See your specific recipe to see which is called for. Basic canning syrup: For light syrup boil 6 cups of water and 2 cups of sugar. This will yield 7 cups of syrup. For medium syrup boil 6 cups of water and 3 cups of sugar. This will yield 6 cups of syrup. For heavy syrup boil 6 cups of water and 4 cups of sugar. This will yield 7 cups of syrup.Sugar can be replaced by Splenda or Stevia for a low-calorie option. Do not use Nutrasweet. Basic pickling mixture: Place 5 cups (1.2l) vinegar, 1 cups (240ml) water, 4 tsp. (20g) pickling salt, 2 tbsp. (28g) sugar and 2 cloves of garlic (optional but adds to the flavor) in a pot. Bring the pot to a boil. Once at a boil, reduce it to a simmer for 10 minutes. Remove the garlic cloves after the mixture has simmered for 10 minutes.
Summary: Consult a recipe and a current canning guide (see tips and sources) for the specific times and techniques for the foods you choose to can. Wash your hands Prepare the food according to the recipe. Make the canning liquid if your recipe calls for it.

In one sentence, describe what the following article is about: The heart rate is simply the number of heartloads of blood that are ejected from the heart per unit of time. Typically we measure heart rate by beats per minute. Measuring your heart rate is simple, but before attempting it, make sure you have an accurate device to count the seconds. You can attempt to keep track of the the beats and seconds in your head, but this could be inaccurate because the beats you count tend to overpower one's inner clock.. It is better to set a timer, so you can focus on counting the beats. Try using the timer on your cell phone. Although there are many places on your body where you can find a pulse, the inner wrist is usually an easy place to find it. An alternative is on the side of your throat, on the jugular vein area. Once you have identified your pulse and have a clear beat, take the forefinger and middle finger of one hand and place them over the area where you can feel the pulse. Usually the pulse is strongest on the inside of the wrist, in a line drawn down from the index finger, within two inches past the first crease of the wrist. You may need to move your fingers around a bit to find your heartbeat. You may also need to apply a little pressure to feel it. However, if you have to press too hard, then this is probably not a good spot. Try a different spot instead. Once you find your heartbeat, start your stopwatch or look at your clock with the second hand, wait until the second hand reaches the 12, and begin counting the beats. Count the beats for one minute (until the second hand returns to the 12). The total number of beats per minute is your heart rate. If you find it difficult to count your heartbeats for an entire minute, you can count for 30 seconds (until the second hand reaches the 6) and then multiply that number by two. Or you can count for 15 seconds and multiply it by four.
Summary:
Get a stopwatch or clock. Find your pulse. Begin counting the beats.