Problem: Article: There are a number of good products out there that will keep your computer secure. Make sure your computer always has an up-to-date security system. If it gives you the option to update automatically, take it. Don't buy new software because of a pop-up or other advertisement claiming to have found viruses or malware on your computer. This is just another scam to allow hackers access to your computer. Create strong passwords. The traditional advice is to make your password a combination of upper and lower-case letters, numbers, and symbols. Keep your passwords in a secure place, and only enter them on secure websites. Another way you can create a strong password is to take the first letter of each word, plus numbers and symbols, in two simple sentences. For example, the phrase "My first pet was a dog named Fido. Got him in 1993." would become the password "MfpwadnF.Ghi1993." It is long, and has a mixture of upper and lower case letters, numbers, and symbols. Since it doesn't read as any word that would appear in a dictionary, it is harder for someone else to figure out. Plus, since it can refer to a sentence only you know, it should be easier for you to remember. Never provide personal or financial information through email or unsecure websites. Legitimate businesses will not ask for your personal information over email or text. Many of these emails will seem legitimate, or threaten to take action against you if you do not respond. Don't panic, and don't respond to these messages. The Federal Trade Commission's (FTC) ComplaintAssist website, https://www.ftccomplaintassistant.gov/#crnt&panel1-1, allows you to report phishing or other spamming schemes. You can also forward phishing emails to the company being impersonated, and to the Anti-Phishing Working Group at reportphishing@antiphishing.org. Most cybercrime is designed to steal your identity to order to steal money. Keep an eye out for any unusual purchases. If you notice something out of the ordinary, contact your bank or credit union as soon as possible.
Summary: Install security software. . Don't respond to phishing or spamming emails. Contact the appropriate authorities. Review your bank statements.

INPUT ARTICLE: Article: Split the squash in half, lengthwise, and scoop out the seeds and pulp. Peel, then cut squash into 1-inch chunks Toss the squash cubes together with the prepared onion, garlic, a tablespoon of olive oil, minced sage, plus salt and pepper to taste. Spread the squash mixture evenly on a baking sheet, and roast for 40 minutes, until the squash is soft. While the squash roasts, fill a large saucepan about 3/4 full of water, and bring to a boil. Add a tablespoon of olive oil, and a pinch of salt, then add in one pound of bow tie (farfalle) pasta. Cook until al dente (about 8 to 10 minutes). Drain the pasta and set to the side. When the squash mixture is ready, add two tablespoons of olive oil to a large saute pan, and heat until it's shimmering. Carefully stir in the balance of the sage, avoiding the pops and sputters of hot oil. Stir fry for about a minute, then remove with a slotted spoon or spatula to a paper towel, and dust lightly with salt (ground sea salt is ideal). Place the squash mix and pasta into the pan, and crumble the fried sage into the mix. Saute over medium-high heat, tossing steadily, until the the pasta is getting crispy on the edges. Add in the pine nuts, and cook for another minute. Toss in the parmesan, stir to combine, then serve with crusty bread and a Chenin Blanc or Pinot Gris. Note: if your pan is small, do the final saute in batches. Too much in your pan will create steam and prevent the pasta from crisping. Make this a day in advance, if you like, to allow the flavors to combine.

SUMMARY: Preheat the oven to 375F (190C). Prepare the squash. Blend squash with vegetables and spices. Roast the squash blend. Cook the pasta. Fry the sage. Saute the mix.

In one sentence, describe what the following article is about: Draw the shape of a leaf onto some large pieces of green felt. Instead of leaving a vertical strip for the stem, make an attached horizontal strip instead. This will be used to make a cuff for attaching to the arm. Cut out the pattern that you made. You may also want to paint some veins onto the leaf or add other touches, like a painted or plush ladybug. You'll need to cut out a square of velcro and glue or sew it onto the cuff. Make sure it is at a size that it fits where you want it to go. Around the elbow is best. Make one or two for each arm and put them on when you're done.
Summary: Make your pattern. Cut out and complete your leaf. Add some velcro. Put on your leaves.

In one sentence, describe what the following article is about: Pour 4 tablespoons (55 g) of vegetable oil into a large pot and turn the heat on to medium-high. Get out 4 bone-in, skin-on chicken thighs and 2 bone-in, skin-on chicken breasts. Place the chicken in the hot oil so the skin-sides are down. Cook the chicken for 3 to 4 minutes. Use tongs to carefully turn them over and brown the other side for 3 to 4 minutes. Transfer the chicken to a platter. The chicken won't be completely cooked at this point; it will finish cooking as the gumbo simmers. Browning the chicken just adds flavor. Dice enough yellow onions, green bell peppers, and celery to equal 2 cups of each (300 g of onions, 350 g of green bell pepper, and 450 g of celery). Put the diced vegetables into the pot that the chicken browned in and turn the heat on to medium-high. Stir and cook the vegetables for about 5 minutes. The vegetables will soften and the onion should become clear. Mince 2 tablespoons of garlic and chop cup (15 g) of flat-leaf parsley. Add these to the vegetables along with 2 cups (276 g) of chopped smoked andouille or pork sausage. Saute the mixture until the sausage is golden brown. Place the browned pieces of chicken back into the pot with the vegetable mixture. Pour in 1 cup (240 ml) of the chicken stock and stir it well. Scrape up the bottom so any browned bits are mixed in. Pour in the remaining 11 cups (2.6 liters) of chicken stock. The chicken pieces should be completely covered with the stock at this point. If you don't have enough stock, you could use some water. Stir 1 tablespoon of cayenne pepper and 1 1/2 cups (354 ml) of gumbo roux into the pot. Bring the gumbo to a boil. Turn the heat down to medium-low so the gumbo simmers. Put the lid on the pot and cook the gumbo for 1 hour. Carefully lift out the pieces of chicken and set them aside. Use a spoon to skim away any excess oil floating on top of the gumbo. Season the gumbo with salt and pepper and put the lid back on. Simmer the gumbo for 30 more minutes. If you want your gumbo thinner, you may need to stir in more stock or water. Take the lid off the pot and skim off any excess oil from the gumbo. Put the chicken pieces back in the pot and put the lid back on. Simmer the gumbo for 20 more minutes. If you prefer, you can remove the chicken meat from the bones and put the shredded chicken in the gumbo. Taste the gumbo and adjust the seasonings according to your taste. For example, you may want to add Cajun seasoning and hot sauce. Scoop some cooked, white rice into a serving bowl and spoon the gumbo over it. Garnish the gumbo with diced green onions and file powder. You can store leftover gumbo in an airtight container in the refrigerator for several days. The flavor might actually improve over time as the flavors blend.
Summary:
Brown the chicken. Saute onions, bell peppers, and celery. Add and saute garlic, parsley, and sausage. Put the chicken and the stock in the pot. Add the roux and cayenne pepper. Remove the chicken and cook the gumbo for 30 more minutes. Return the chicken and cook the gumbo for 20 more minutes. Season and serve the basic gumbo. Finished.