INPUT ARTICLE: Article: Push your chest out and keep your shoulders back. Relax, but do not slouch forward. Be confident. Consciously hold your shoulders back, and catch yourself when they hunch up around your ears. Let your shoulders pull your chest up, slightly, making room for your lungs to hold more air. Don't force it. Control your posture, but not so much that you are rigid. Keep your shoulders as far back as possible, but don't make yourself uncomfortable. Flatten your belly, but do not flex your abdominal muscles. Be upright, but relaxed. Do not bend forwards or backwards from the waist. Stand up straight so that your shoulders are above your ankles. Gaze straight forward so that your chin is parallel to the floor. Avoid looking up or down when you sing, lest you constrict your vocal chords and limit your range. Try to keep your throat as open and straight as possible do not twist or stretch your neck out of its natural position. Stand with your feet about six inches apart, toes facing forward. Place one foot slightly further forward than the other. Rest on the heels and soles of your feet, and make sure that you are stable. Keep your knees and your elbows slightly bent. Let yourself relax into a comfortable and natural singing position. Many singers let their mouths close slightly as they sing, which can muffle the effect. Less space in your mouth means less sound coming out of your mouth. Open your mouth to lend resonance to your voice! Use the "two finger rule" as a litmus. When you are singing open vowels like "ah" and "oh," try to fit two fingers between your teeth. If you can fit two fingers between your teeth, then your mouth is open wide enough. If you can't fit two fingers: open your mouth wider.

SUMMARY: Hold yourself upright. Keep your head up. Shift your weight slightly forward. Open your mouth wider when you sing.

INPUT ARTICLE: Article: Turn the oven on to 325 degrees F (162 C). Place 2 tablespoons of vegetable or canola oil in a large pot or Dutch oven. Heat the oil over medium heat and sprinkle the chuck steak with salt and pepper. You could use a big skillet if your chuck steaks are thin. Once the oil is hot and shimmering, add the seasoned steak to the Dutch oven. The steak will sizzle as soon as you add it to the pot. Let the steak cook on medium heat until it browns. Use tongs to turn the steak so that it browns on all sides. Use the tongs to take the steaks out of the pot once they're seared. Pour off and discard any fat from the pan. Wear oven mitts when searing the steak since the hot oil may sputter. Pour in about 3/4 of a cup of liquid. This will keep the chuck steak moist as it cooks and will make it even more tender. Try using one of the following as braising liquids: Beef or vegetable broth Apple juice or cider Cranberry juice Tomato juice Dry wine mixed with broth Water 1 tablespoon of a liquid seasoning like barbecue sauce, Dijon mustard, soy sauce, steak sauce, or Worcestershire sauce (You can add these to water to dilute them.) To add even more flavor to your braised chuck steak, stir in dried herbs of your choice. You'll need to stir in about 1 teaspoon of dried herbs or 1 tablespoon of fresh herbs. You can use herbs like: Basil Herbes de Provence Italian seasoning Oregano Thyme Cover the Dutch oven with a heavy lid and place the steak in the oven. For 2 1/2 to 3 pounds of chuck steak, bake the steak for 1 hour and 15 minutes to 1 hour and 45 minutes. The chuck steak will be completely tender when it's finished braising and ready to serve. If you check the temperature, the steak should be between 145 degrees F (62 C) for medium-rare and 175 F (79 C) for well-done. To check tenderness, insert a fork or knife into the steak. If tender, the fork or knife should slide in easily.

SUMMARY: Preheat the oven and season the steak. Sear the chuck steak. Add a liquid. Stir in dry seasonings. Braise the steak in the oven.

INPUT ARTICLE: Article: Navigate through your Box folders by clicking on them until you see the folder you want to use as your collaboration folder. All the files and folders under this folder will share the same collaboration settings. On the far-right side of the files and folders in your view, click on the small box with the downward arrow to bring up the "More" options. Select "Share" and then "Invite Collaborators" from the sub-menu. A pop-up window will appear. On this window, enter the names or email addresses of the people you want to invite as collaborators in this folder. People you invite to be collaborators need to have their own Box accounts as well. After inputting the collaborators, you need to set their access levels. Click on the drop-down list to select among "Editor," "Viewer," "Co-owner," "Viewer Uploader," "Previewer Uploader," "Previewer," and "Uploader." Each of these access levels have predefined actions that they can execute on the collaboration folder. An Editor can add, edit, and delete contents on the file while a Viewer can only see the files but cannot change them. The last thing you can do on the pop-up window before sending out the invite is to include a message. This is a free text field, so you may write anything. Click on the "Send" button to send your invite to those names or email addresses you included in the invitation. After you've sent out the invite, the folder icon changes from the default yellow folder to a blue folder; this clearly indicates that it as a collaboration folder.

SUMMARY: Identify the folder. Invite collaborators. Set permissions. Type a message. Send your invite. Notice the collaboration folder.

INPUT ARTICLE: Article: You can do this by peeking at your parents' list of contacts or looking up your dental clinic online. ).

SUMMARY:
Find your dentist's phone number. Call the number. When the dentist/receptionist picks up, pretend to be your parents and ask to cancel your appointment, or arrange a time for your appointment to be on a day where you are certainly unable to go (on a vacation etc.