INPUT ARTICLE: Article: Wrap the braid up and over the top of your head and then bring it down behind your other ear. Pin the braid behind your ear with a couple of bobby pins to secure it.If desired, you can create 2 braids (1 on each side) and cross them over each other once on top of your head.

SUMMARY: Secure the braid over the top of your head like a headband.

In one sentence, describe what the following article is about: Instead of drinking the entire energy drink at once, spread it out over the course of a couple hours. Not only will this prevent huge spikes in your adrenaline, dopamine, and insulin levels, it will also prevent the dips that cause the crash. Drink one to two ounces (30 to 60 ml) every 15 minutes rather than drinking it all at once. Avoid drinking caffeine on an empty stomach, as this could cause greater hormone spikes and dips. To help your body metabolize the caffeine and sugar more steadily and to keep your energy levels consistent, eat healthy foods throughout the day (spread out over four meals), including: Carbohydrates, such as pasta, cereal, and potatoes Whole grains Fruits, nuts, and vegetables Caffeine can be a great way to give yourself some extra alertness, but there are optimal times of day to consume it to get the most benefits. During the day, your body has natural spikes in cortisol, which is a stress hormone, and you should avoid drinking caffeine during these spikes. The best times to drink caffeine are: Between 9:30 and 11:30 a.m. Between 1:30 and 5 p.m. Although the caffeine in energy drinks can cause its own crash, a sugar crash will prolong and exacerbate the effects. For one, sugar crashes can be worse than caffeine crashes, and the two don't occur at the same time. While the effects of caffeine will last for at least five hours, a sugar crash will occur within about two hours. To avoid extra calories and the sugar crash, look for sugar-free energy drinks. This is particularly important for athletes looking for extra energy during endurance training. Your body loses electrolytes when you sweat, and your muscles burn off glycogen during long workouts, so it's important to replenish these stores during workouts that exceed an hour. While caffeine alone won't dehydrate your body, certain energy drinks can, especially if they contain a lot of sugar. To prevent dehydration from energy drinks, be sure to drink plenty of water throughout the day. Dehydration can cause sleepiness, irritability, headaches, and confusion, which will only make an energy drink crash worse.
Summary: Spread out the consumption. Eat regularly throughout the day. Consume energy drinks at the right time. Avoid energy drinks with sugar. Look for energy drinks that contain electrolytes and glycogen. Stay hydrated.

There are a few of things you will need to make apricot jam. Along with your ingredients, you'll also need: Large stockpot Candy thermometer Wooden spoon Five pint-sized mason jars or 10 half-pint jars with lids and rings Ladle Large canning pot with lid and canning rack Canning tongs Large roasting pan Oven mitts A lint-free towel Towel Place the canning rack into the bottom of your canning pot. Fill it with enough water so that it will cover the filled jam jars with an extra one to two inches (2.5 to 5 cm) of water. Put on the lid, turn the heat on high, and bring the water to a boil. Once the jam is ready and has been put into jars, you will have to boil the filled jars in a water bath to sterilize everything and kill bacteria. This will help to preserve the jam longer. Clean the jars, lids, and rings with hot, soapy water. You can also run the jars through the dishwasher, but the lids and rings should be hand-washed. Rinse the jars, lids, and rings and set them on a clean drying rack. Preheat your oven to 150 F (65 C). Place the jars in the roasting pan and into the oven. It's not necessary to sterilize your jars before canning, but they should be warm to prevent them from cracking when the hot jam is introduced. Leave the jars in the oven until you're ready to pour the jam. Be sure to use new lids every time you can food. The lids are only designed to be used once, and may not seal properly if they're reused. Run cold water over the apricots and rub them with your hands to remove dirt, debris, stems, and leaves. Pat the fruit dry with a clean towel. To pit and dice the fruit: Cut the apricots in half, being careful of the pit in the center. Pull the halves apart and remove the pit. Cut the apricots into half-inch (1.25 cm) cubes. Apricots have a very thin skin, so they don't have to be peeled for jam. Place the apricots into the stockpot and cover them with the sugar and lemon juice. Give the mixture a stir to combine everything. The acidity in the lemon juice will help kill bacteria, keeping the jam from spoiling and free of mold. For a jam with some added spice, add 1 tablespoon (a inch cube) of freshly grated ginger to the pot as well. To make a jam with less added sugar, you can use as few as 4 cups (900 g) of sugar with this recipe. Place the stockpot on the stove and heat it over mediumhigh heat until the sugar dissolves and the mixture comes to a boil. The heat will also help the acidity in the lemon juice to draw pectin from the fruit, which gives the jam it's gel-like consistency. Stir the mixture occasionally so that the fruit doesn't stick to the bottom of the pot. Once the fruit comes to a boil and starts to get bubbly and foamy, stick the candy thermometer into the pot, making sure it doesn't touch the bottom. After the mixture boils, stir it frequently to prevent the jam from burning. When the jam gets to 220 F (104 C), turn off the heat and remove the pot. At this temperature, the water from the fruit has boiled off and the jam will become thick. During the cooking process, a foam will have formed on the top of the jam. Use a spoon to skim off this top layer. Once the foam is gone, you can immediately pour the jam into the prepared canning jars.
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One-sentence summary -- Gather your ingredients and supplies. Prepare your water bath. Clean and heat the jars. Wash, pit, and dice the fruit. Combine the ingredients. Heat the fruit. Monitor the temperature with a thermometer. Skim off the foam before pouring.

INPUT ARTICLE: Article: Set the plate and paper in the microwave and cook it for 20 seconds on high. Remove the plate and tap your finger against the paper. If it still feels wet, heat it for another 10 seconds and repeat until it is dry. Set the finished piece of paper aside. Repeat the process with a fresh plate and sheet of paper. If you want to avoid using a microwave, lay all of your paper pieces out to dry on baking sheets. Make sure that they do not overlap, as this will increase the drying time. You can also hang them up on a clothes line with clothes pins.

SUMMARY:
Microwave each piece of paper to dry it. Let each piece of paper air dry, alternatively.