In one sentence, describe what the following article is about: This type of push up involves elevating your feet. Start by elevating your feet about 10 to 12 inches from the ground. Then do a normal push up. Use a stack of books or another type of platform to elevate your feet. The higher you elevate your feet, the harder the push up will be. Get into the normal push up position. Make sure your back is straight, your feet are shoulder width apart, and your elbows are tucked into your sides. Then lift one of your legs and perform a regular push up. Do a number you are comfortable with. Then repeat the push up, lifting your other leg. Position your hands in front of your chest on the floor. Press your thumbs and fingers together to form a diamond shape with your hands. Make sure your legs and back are straight. Then do a normal push up. Diamond push ups are great for working out your triceps. For this push up, place your feet wider than shoulder width apart. Place one hand more to the center of your chest. Place your other hand behind your back. Then lower yourself and push up. Make sure to keep your elbow close to your body as you do your push ups. If one-handed push ups are difficult for you, then start training your body by doing a regular push up, but with your hands close together like a diamond push up. This will help you progress from the regular, two-handed push ups to the more difficult one-handed push ups. Get into the standard push up position. Lower yourself to the floor as you normally would while doing a regular push up. As you extend back up, push up as fast as you can and with as much force as you can until your hands become airborne. Then go back to the starting position and repeat. Challenge yourself by clapping your hands while they are airborne in between push ups.
Summary: Do an incline push up. Do a single leg push up. Try a diamond push up. Attempt a one-handed push up. Try a plyometric push up.

In one sentence, describe what the following article is about: Use cool water and pat the sprigs dry with a paper towel. Let them sit for 10-15 minutes to air dry completely, as baking the herbs while still damp will make the process take much longer. Line the baking sheet with parchment paper first, then space the sprigs evenly apart. You can always use more than one baking sheet if you need more space! This will allow your rosemary to bake slowly, but not burn. Place the baking sheet inside, close to the middle of the oven. About 15 minutes into the baking, open the oven door for about a minute to let the moisture out, which will allow your rosemary to bake more quickly. After 30 minutes, check on the herbs by using oven mitts to crumble them a bit. If they flake apart in your fingers, they're done! If not, put the sheet back in the oven and check back in about 15 minutes. The rosemary shouldn't take more than an hour to bake! Remove the sprigs from the sheet and place them on a flat, clean surface. Once the rosemary is cool, you can remove the leaves from the stems if desired, crumble them, or keep the sprigs whole if you want to use a larger sprig in cooking or as a garnish. It's important that the rosemary is totally dry before you store it. Any heat will create moisture in the container, which can cause mold. You can use a jar, a plastic container, or even a resealable bag. For the best taste, use up your dried rosemary within one year. It will still be good to eat after that time, but may not have as strong a flavor.
Summary: Wash and dry your rosemary. Lay the sprigs on a baking sheet. Set the oven to the lowest temperature possible. Let the rosemary bake for 30 minutes. Let the rosemary cool completely. Store the rosemary in an airtight container.

In one sentence, describe what the following article is about: If a recipe calls for fresh thyme and you only have dried, or vice versa, don't worry. You can substitute either kind of thyme for the other quite simply. Six fresh thyme sprigs are equivalent to 3/4 teaspoon (3.75 g) of dried thyme. If your recipe calls for thyme sprigs, your washed thyme is ready to use. If the recipe calls for thyme leaves, run your pinched fingers down the stem to strip the leaves, while holding one end in the opposite hand. If the recipe calls for chopped fresh thyme, place the leafy stems on a clean cutting board and chop them into bits with a sharp knife. Remove and discard any large, woody pieces of stem. Cut the stems on the diagonal, then slip the thyme ends into a water glass, as you would flowers in a vase, until you are ready to use it. Place the glass in the refrigerator and change the water every other day. Thyme can be stored in the refrigerator for up to a week. Alternatively, you can wrap fresh thyme in a damp paper towel and store it in the refrigerator. Herbs and spices stored in glass or metal are better preserved than those stored in plastic. However, a glass bottle won't affect the flavor of the herb, while plastic and metal can. A dark glass bottle is better than a clear glass bottle, which doesn't protect the herbs from sunlight as well. Keep thyme in a cool, dark area such as in a corner cabinet in your kitchen. Though many people store herbs and spices in the cabinet above their stove, this isn't ideal. They also shouldn't sit out on the counter, or be stored in the fridge. Moisture, temperature changes, and direct sunlight can all shorten the lifespan of dried herbs.
Summary:
Understand the conversion for fresh thyme to dried thyme. Read your recipe to determine how to prepare the fresh thyme. Put fresh thyme cuttings in a glass of water to preserve them. Select a dark glass bottle of dried thyme. Store dried thyme away from heat, moisture, and sunlight.