Article: Dirga Pranayama is often called the three-part breath, due to its focus on breathing into and out of three separate regions in the abdomen. It may sound simple, but it can be quite difficult to perfect. Inhale through the nostrils in one long, continuous breath. Breathe into the first abdominal target, the low belly. With the same breath, breathe into the second target: the lower chest, at the bottom of the ribcage. Continuing the same inhalation, breathe into the third target, the lower throat. You should feel it just above your sternum. Once you've inhaled into each of the three target areas, you'll begin exhaling. On the exhalation, focus on the three abdominal targets, but in reverse order. Exhale through the nostrils in one long, continuous breath, just like on the inhalation. Focus on the lower throat first, then feel the exhalation move down into the lower chest and the lower belly. Learning how to breathe into and out of the three abdominal targets may be difficult for beginners. When starting out, it's best to isolate each individual abdominal target. You can do this by using your hands to track the movement of your breath. Rest one or both hands on each of the three abdominal targets. Focus your breath into and out of each target. You should feel your hand(s) move up and down on the inhalation and exhalation. Once you've learned how to focus your breath into each of the three individual abdominal targets with your hands, practice each target without touching your abdomen. When you've mastered breathing into and out of each target area without using your hands, connect each step and practice the entire process in one fluid breath.
Question: What is a summary of what this article is about?
Inhale to the three abdominal targets. Exhale in reverse order. Practice your technique.

Problem: Article: You will want a beginner or training kite with high stability, a wide wind range, and moderate turning speed. Beginner kites are usually smaller and advertised as such. Maximum upwind drive is also important. As you get more experienced you can feel free to pick a kite board that suits your individual style and needs. Be sure to pick a kite that is appropriate for your bodyweight. They should be clearly labeled. Normally a beginner will practice with a soft trainer kite first; this has a size of 0.5 to 1.5 meters squared. Then you'll buy a bigger kite depending on the local wind conditions. This kite will be in the size range of around 7 to 13 meters squared. You use bigger kites for lighter wind and smaller kites for stronger winds. If you are unsure, ask a dive or surf shop employee. Choosing the right kite surfing board is essential. Every kite surfer is different, and you'll need to find one that is comfortable for you. Beginners will usually want larger, more stable boards. Be sure to pick up a board that is advertised for your weight. Your board shouldn't be too heavy. You should be able to carry it in one hand. Make sure it has secure bindings to keep your feet connected to the board. As you become more skilled you may want to get a smaller board, with more rocker so that you can learn to do tricks. In addition to having secure bindings on your board you will need safety equipment. You'll want an impact vest and a helmet at the very least, especially if you are a beginner. Be sure to also equip yourself with a safety leash to be able to use your kites safety release function. You may also want to wear a wetsuit, especially in cold water. A secure bathing suit is necessary. A string bikini probably won't do.
Summary: Pick the right surf kite. Select a kite surfing board. Get together your safety equipment.

INPUT ARTICLE: Article: If you have fewer members, you can still meet with a Red Cross representative to figure out a way to partner with them.

SUMMARY: Be sure that your organization has at least 100 members. Complete the online form on the Red Cross website.

with a large set of tweezers or boning knife. There is no way to totally avoid getting bones in your fillet, but you can remove them once the flesh is cut away from the spine. Feel along the middle of your fillet from the head to the tail end for bones, and use your tweezers to carefully remove them. the fillet with a fillet knife. Place the fillet skin-side down and make a cut where the skin meets the flesh. Slowly move your knife towards the opposite end, being sure to firmly grasp the skin and pull it away as you slice. Similarly to de-scaling the fish, it is recommended to remove the skin before preparing a fillet to eat, but if you like skin on your fish, go ahead and leave it on. The chewy skin is unappealing to some, but it does contain additional nutrients and vitamins. Depending on the type of fish you have, it may have a lot or hardly any belly fat. Salmon, lake trout, and mackerel are known for being high in fat content. Using your fillet knife carefully cut this away as you would with a steak after all, these fillets are essentially fish steaks! If you like fat on your food, by all means leave it on, but generally fish fillets are served as lean as possible. Run water over the fillet then dry it with a paper towel, being careful not to leave any fibers on the flesh. If you won't eat the fish within two days, you should wrap it tightly in plastic wrap, put it into a ziplock bag, and keep it in the freezer. The fish will stay good for 2 to 3 months in the freezer. If you plan on eating it within two days, fill a container large enough to hold the fish halfway with crushed ice, place the fish on top, cover the container and store it in the fridge. You should rotate ice if it melts before you eat the fish. Keep in mind that fish will rot in the refrigerator if not kept on ice.
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One-sentence summary --
De-bone the filets Skin Trim away excess belly fat and other fat. Rinse the fillet with water, then store it on ice for later use.