Article: Both wrapping techniques have pros and cons, and the one you choose should be informed by your reason for wrapping the ankle. Take these factors into consideration when making your choice: Ace bandages are used to make compression wraps. They are made from stretchy fabric that many find to be comfortable against the skin. They are secured with metal fasteners, or you can buy adhesive wraps that use velcro or glue to keep the wrap in place. Ace bandages are conveniently reusable, so they're a good choice for people who need to wrap frequently. Athletes may find ace bandages to be cumbersome when worn during physical activity. They create a bulky padding around the ankle that can make it more difficult to run and jump. A wrap constructed from tape includes a bottom layer of underwrap, which protects the skin from getting pulled too much by the tape, and a layer of tape that is adhered to the underwrap in a pattern that supports the ankle. Tape is not reusable, so it can get expensive for people who need to wrap every time they perform a physical activity. The underwrap protects the skin somewhat, but a little pulling usually takes place. Tape feels lighter on the body, so many athletes prefer it to using an ace bandage when the wrap is intended to support the ankle during physical activity. Make sure the ankle and foot are clean and dry. Extend the leg and rest the ankle on a chair or bench to make the wrapping procedure easier. If tape will be used, it's advised to shave the hair from the bottom section of the leg and ankle.
Question: What is a summary of what this article is about?
Decide which way to wrap it. Prepare the ankle for the wrap.
Article: If you want to really kick your performance of the song into high gear, you've got to strap on a harmonica. And you can't just play any song on any old harmonica. Make sure you get a harmonica in the key of C or it'll sound off. In general, most starter harps that you get will be in this key, so play along to a song you know is in C and see if it sounds right to check whether or not you've got the right kind of harp. Marine Band harmonicas can be upward of $30, but are durable and have a high-quality sound, while other cheaper started harps can be much less. Following in the footsteps of Joel, Neil Young, and Bob Dylan, put your harmonica in a harp rack around your neck to free-up your hands to play piano and harmonica at the same time to complete the song. Typically, harp racks are available at guitar stores and other music stores and only cost a few bucks. They're cool tools to have on hand to add a little harmonica color to your songs. . Purse your lips together as if you were going to whistle, and place them on the center-most hole of the harmonica's keyholes, which should be the fifth from the left. By blowing through (exhaling) this hole only, you will create the note "E." Experiment a bit to learn how to make different sounds on the harmonica. By inhaling through this or any keyhole, you will create a sound one note higher than the blown note. The notes follow standard piano formation, meaning the blown notes to the right of the E are, in order; G, C, E, G, and C, while the inhaled notes are F, A, B, D, F, and A. Billy Joel would be the first one to tell you that it doesn't take a rocket scientist to play the harmonica part. Since the harp's in C, you won't be able to really blow a bad note, so it's mostly about experimenting with blowing and inhaling in the proper positions to get the melody close. Basically, you'll play E, G, E, C, alternating sucking in and blowing out. Listen to the song and you'll be able to get it after a few tries.
Question: What is a summary of what this article is about?
Get a C harp. Get a harp rack. Put your lips to the harmonica correctly Play the melody during the harmonica break.
Article: Stir 12 tbsp (1530 mL) of chia seeds into a cup (240 mL) of warm milk or any milk substitute. Let stand for 1015 minutes until the mixture forms a gel, whisking occasionally to break up seed clumps, then eat cold or heat again before eating. The mixture alone is quite bland, so you may enjoy eating with sliced fruit, dried fruit, nuts, or honey. Add extra flavor with a pinch of cinnamon or sea salt if desired. 2 tbsp (30 mL) will make a thick porridge. Use less if you prefer a thinner mixture. Stir in any liquid or powdered flavoring while the mixture is gelling to add more flavor. Try cocoa powder, malt powder, or fruit juice. Pulse the seeds in a food processor, blender, or coffee grinder until a fine powder forms. Use it in place of all-purpose flour by substituting it completely or mixing it with other flour. If using it in a thick dough, you can substitute the chia flour in equal parts. If using it in a thinner batter or dough, mix one part chia seed flour with three parts regular or gluten-free flour. Instead of grinding the chia seeds down into flour, you can add them whole to a variety of flour-based baked goods. Add 3 to 4 Tbsp (45 to 60 ml) chia seeds to your favorite whole-grain bread, muffin, oatmeal cookie, whole-grain cracker, pancake, or cake batters. If you have picky eaters in your household, you can sneak chia seeds into your diet by mixing them into one-dish meals. Add 1/4 cup (60 ml) chia seeds to a lasagna or casserole prepared in a standard casserole dish, or follow these suggestions: Ground meat mixtures for homemade meatballs or burgers can be thickened with 1 or 2 tbsp (15 to 30 ml) chia seeds for each 1 lb (450 g) of ground meat, instead of breadcrumbs. Mix 2 Tbsp (30 ml) chia seeds into scrambled eggs, omelets, and other egg-based dishes. Add a dash of chia seeds to your favorite stir-fries. Mix 1 tbsp (15 ml) chia seeds with 3 to 4 tbsp (45 to 60 ml) water and let sit for 30 minutes, stirring occasionally, until it forms a thick gel. Mix it with up to 9 tbsp (130 mL) water if you prefer thinner gels. This gel can be refrigerated for up to two weeks before eating. Forming this gel in advance saves time and ensures that there are no dry, crunchy seeds when you add it to another food. You can use this gel as a substitute for eggs in baked goods. 5 tbsp (75 mL) of gel is roughly equal to one egg. You cannot use this as an egg substitute in omelets or other recipes where the egg is not mixed with other ingredients. Add 2 to 4 Tbsp (30 to 60 ml) of chia seeds to any bowl of soup, stew, sauce, or gravy. Let sit for 10 to 30 minutes or until it thickens. Stir occasionally to break up clumps of chia seeds.
Question: What is a summary of what this article is about?
Make chia seed porridge. Grind chia seeds into flour. Mix chia seeds into bread and baked goods. Slip chia seeds into casseroles and similar dishes. Soak them to form a gel for later use. Thicken soups and sauces with chia seeds.