INPUT ARTICLE: Article: Prepare a large rimmed baking sheet by lining it with aluminum foil. The oven rack should also be switched to the lower-middle position so that the octopus has plenty of space inside the oven. The majority of the actual cooking process will be done in the oven. Grilling is a great way to add extra flavor to the octopus, but the cooking method is too fast and will not create a tender enough octopus when used alone. Sprinkle it with salt and cover it with foil. Create a loose seal by gently crimping the edge of the top sheet of foil to the rim of the baking sheet. This could take up to 2 hours. Let cool when done. The meat should feel very tender when pierced with a small paring knife or fork. As the octopus cools, remove the foil cover so that it cools faster. At this point, you can also cover and refrigerate the octopus for two days or so. Discard any liquid that seeped out as the octopus cooked, however. Brush the grill rack lightly with 1 Tbsp (15 ml) of olive oil and preheat the grill for about 10 minutes to a high temperature. For a gas grill, turn all the burners onto high and let preheat fully for 10 minutes. For a charcoal grill, spread out a thick layer of charcoal on the bottom of the grill and let them burn down until white ash forms along the surface of the briquettes. After coating the pieces with olive oil, sprinkle them with salt and pepper, to taste. The oil will give the exterior a better glow and a better crunch. It also helps the salt and pepper cling to the meat. Place the octopus pieces on the grill and cook for roughly 4 to 5 minutes, or until spotted with brown. After placing the pieces on your grill rack, close the grill and cook the pieces covered. You should only turn the pieces once, and do so during the middle of the cooking process. When grilled, octopus can be enjoyed on its own or sliced and added to other dishes. If you plan to serve it as is, though, the extra oil, fresh lemon juice, and parsley can make it an even more flavorful dish.

SUMMARY: Preheat the oven to 250 degrees Fahrenheit (130 degrees Celsius). Place the octopus on the baking sheet. Cook the octopus until tender. Preheat a grill. Coat the octopus with oil. Char the octopus on the grill. Serve with olive oil, lemon juice, and parsley.

In one sentence, describe what the following article is about: Grab a straight edge of some sort, like a pencil or a ruler. You'll also need an eyeliner pencil, or anything that you can use to mark up your brows. Using these two tools, you can create the ideal shape for your features. Hold your straight edge against the side of your nose, so that it runs parallel. The inner edge of your eyebrow should start here. Use your eyeliner to make a small dot right here, so that you have a reference when you begin plucking. Find your perfect arch. Reposition the eyeliner pencil so that it is running diagonally from your nostril to your pupil, or the black center of your eye. Where it overlaps your brow is exactly where your arch should be. Use your pencil one more time to determine where your brow should end. Angle the pencil from your nostril again, but this time running it to the outer corner of your eye. Where it meets your eyebrow is where your eyebrow should end. It may be helpful to shade in your entire brow, outlining the exact shape you want. Then, you can see exactly which hairs are outside of this. Use tweezers to carefully pluck the stray hairs. Only take a little bit at a time, continuously examining your progress. You can always pluck more, but you can't replace hairs you've tweezed. Make sure your brows are the same shape on both sides. If they aren't perfectly symmetrical, that's ok. Beauty is pain, and plucking your eyebrows can certainly create a reaction. Grab some cortisone cream at your local drugstore to help reduce any inflammation, and you can cover redness with concealer if you have somewhere to be. If you have trouble dealing with the pain and redness of tweezing your eyebrows, try doing it immediately after getting out of a hot shower. The warm water makes the process easier by opening up your hair follicles, helping you pull the hair out smoothly. Plucking your eyebrows isn't difficult, but it certainly requires a bit of practice. If you don't want to risk messing up, get your brows waxed, plucked, or threaded at the salon. If you know someone with enviable brows, ask them where they got theirs done. Otherwise, consult Yelp to find a great specialist. Waxing is quick, inexpensive, and typically lasts for over a month. However, it can also be painful and you will certainly leave with redness around your eyebrows. Getting your eyebrows professionally tweezed can be helpful because a professional can ensure they are symmetrical and properly shaped. The hair grows back quickly, however, and it is a more time-consuming option. Eyebrow threading is quick, inexpensive, and typically doesn't cause redness. However, threading can cause a little bit more pain than waxing, because it is not as quick.
Summary: Determine the perfect eyebrow shape for your face. Start plucking according to the shape you just mapped out. Calm any redness or swelling with a cortisone cream. Consult a professional if you don't trust yourself with tweezers.

INPUT ARTICLE: Article: Heat a large skillet or pan over medium heat. Add 1 tablespoon of olive oil. Once the oil heats, stir in 1 diced onion, 2 cloves of chopped garlic, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of crushed fennel seeds. Stir the mixture occasionally and let it cook for about 7 to 8 minutes. The onion should become translucent and tender. Add 17 to 25 ounces (500 to 700 g) of ground beef. Stir it well to break up the beef. Cook the beef mixture for about 10 minutes or until it's browned and completely cooked. The meat should be cooked to 160 degrees F (70 C). Stir in 1 (28 ounce or 794 g) can of crushed tomatoes along with the following seasonings: 1 teaspoon Italian seasoning or oregano 1 bay leaf teaspoon paprika 1 tablespoon balsamic vinegar Salt and pepper to taste Bring the meat sauce to a boil and turn the heat down to medium-low. Let the sauce bubble gently with the lid off. This will help the sauce thicken a little. Turn off the heat and stir in 1 tablespoon of fresh, chopped basil. You should also preheat the oven to 375 degrees F (190 C). You can simmer the sauce as long as you like. If you don't have much time, even 5 minutes of simmering is fine. Spray a large casserole dish with cooking spray and spread 1 to 2 cups (150 to 300 g) of the meat sauce across the bottom. Measure out 2 1/2 cups (500 g) of cooked elbow macaroni and scatter half of the noodles over the sauce. Spread 1 cup (250 g) of cottage cheese over the noodles and sprinkle 1/3 cup (33 g) of grated mozzarella cheese and 1/3 cup (33 g) of grated cheddar cheese on top. Repeat these layers, so you end with grated cheese on top. Put the mac and cheese lasagna in the oven and bake it for 20 to 30 minutes. The cheese on top should be melted and golden brown. You should also see sauce bubbling up through the noodles. Garnish the casserole with some fresh parsley and serve it after it's set for a few minutes.

SUMMARY:
Saute the onions and aromatics. Stir in and cook the ground beef. Add the tomatoes and seasonings. Simmer the sauce and preheat the oven. Assemble the mac and cheese lasagna. Bake the casserole.