Article: Most checks come with a check number. Checks come in books and are all numbered. The check number indicates which number check the recipient was on when he wrote the check. The check number is usually in the upper righthand corner of a check. It also reappears along the bottom, the last in a series of number sequences you'll find on a check. Near the top of the check and to the right, you will find the date. This is the date the check was written by the payor. It usually appears in a small box labeled "Date." The date of the check is important. While banks can honor checks older than six months, they are not legally required to do so. Along the bottom of the check, you will see two numbers. These numbers are the routing number and the account number. The first number, which will be nine digits long, is the routing number. Routing numbers are numbers assigned to individual banks. Their purpose is to track where money that is exchanged in a transaction comes from and goes to. The next number, which ranges in length, is the account number. This is the number associated with the payor's individual bank account.
Question: What is a summary of what this article is about?
Find the check number. Locate the date. Differentiate between the routing number and account number.
Article: A great steak speaks for itself -- it needs little seasoning other than some salt and pepper and is packed with flavor. The right grill will help accentuate this flavor. That said, any grilled steak will be perfect if handled correctly, so there is no "wrong" choice. Propane: Gas grills add little flavor to the meat, letting the steak stand on its own. They are the fastest and easiest to control for cooking, making them perfect for larger meals or last-minute grills. Charcoal: The "classic" BBQ flavor, these hard little bricks heat up relatively quickly and give rich, smoky tones to the meat. Make sure they are all white-hot before cooking on them. Wood-fire: The hardest to light and manage but the choice of top barbecuers around the world, wood chips have the best flavor. Can be combined with charcoal to get the best of both worlds. The best meat should still be a bright, vibrant red color. Marbling, or the white streaks of fat, also indicate a more flavorful and juicy steak. If the steak is maroon or brown colored, skip it for something fresher. Just ask if your butcher will slice off a fresh cut for you. Some ideas for good steak cuts include: High-End Cuts Ribeye, Strip, Tenderloin, T-Bone, Delmonico Incredible Budget Cuts: Hanger, Skirt, Tri-tip, Ranch, Sirloin, or Flank This prevents you from throwing a cold steak on a hot grill, which greatly alters cook times and makes it harder to get a well-seared outside and completely cooked middle. Bigger steaks, those thicker than 112in (3.8cm), may need 15 minutes or so. While some chefs love seasoning, most steakhouses won't touch a piece of good meat with anything more than simple salt and pepper. Use the largest grains of salt you can -- kosher or course-grained is best -- and liberally cover the meat. Then touch it up with pepper, adding as much as you personally enjoy (but nowhere near as much as the salt). Think of the salt as light snow on a dark road. You can still see the asphalt, but the "snow" (salt) covers the majority of it. Be sure to get both sides and the edges of the steak as well. If you're using a charcoal or wood grill, you'll need to get it started roughly 30-40 minutes before eating. A propane grill likely only needs 5-10 minutes if you leave the cover on.The thinner the steak the hotter the grill should be, and keeping track of this temperature is important. However, you can check temperature even if you don't have a thermometer with a simple trick: 12 inch (1.3cm) thick: Heat up to 425450F (218232C), so that you can't keep your hand over the grill for more than 3 seconds. 34 to 1 inch (1.9 to 2.5cm) thick: Get the grill to 360400F (182204C). You shouldn't be able to keep your hand over the grill 4-5 seconds. 1 to 112 inch (2.5 to 3.8cm) thick: Get the grill to 325360F (163182C), as you don't want to overcook the outsides before the center finishes. Your hand could only take about 5-6 seconds above the grill. Thicker than 112 inch (3.8cm): Stick to 325F (163C), and know that you'll likely need to flip the steak once more than you would otherwise to avoid burning the outsides.
Question: What is a summary of what this article is about?
Choose the right type of grill for your meal. Purchase bright red, freshly cut steaks from your local butcher. Let the steak sit, covered, at room temperature for 5-10 minutes before cooking. Rub the steak with salt and pepper, massaging it gently into the meat. Pre-heat the grill on medium-high heat.
Article: Write down the reasons for wanting to lose weight this week. Include long-term goals. Ask yourself what your motivation for weight loss is in the short term and long term. If you find cravings for food are very bad, try to commit mealtime to tasting and enjoying your food. Don't eat out. Studies show we consume more calories in groups and when we are drinking alcohol. Don't watch TV while you eat. You may get distracted, making you eat more and not notice when you are full. Pick a way to treat yourself after you lose weight this week. Choose a food that you will allow yourself to eat in place of a healthy food on the fifth day. Choose a serving that is 300 calories or less. Consider treating yourself with a purchase you have wanted to make for a while. Opt for an experience, such as booking a vacation.
Question: What is a summary of what this article is about?
Keep a journal of your goals. Visualize reaching your goal before you answer a craving. Practice mindful eating. Plan a reward.