INPUT ARTICLE: Article: Tapering is when you ease off your workouts before the race, allowing your muscles plenty of time to recover. Make your runs shorter and slower, and switch to other activities you do regularly like biking or swimming (nothing new) 2-3 days before the race to rest your running-specific muscles. Resist the urge to train hard at the last minute -- it will make you less effective when race day arrives It takes upwards of 6 weeks for you body to benefit from hard training, so a hard workout two days before the race won't help you. Marathon runners often begin tapering 3-4 weeks before a race, lowering their training mileage by 10 miles each week. Either rest completely or take it very slow the day before the race. Your body needs the right fuel to be effective, and eating junk food even 2-3 days before the race can make you feel sluggish. Avoid rich and fatty foods like donuts or bacon at least three days before race time and try to eat more carbohydrates (pasta, bread, etc) to prepare. Your body has the ability to store almost 2,000 calories in carbohydrates, and you'll need them to run effectively. Day 1: Eat lots of complex carbs -- starchy foods like whole wheat pasta and bread, oatmeal, and quinoa. This allows your body to digest fully a few days in advance. Day 2: Begin switching to simple carbs like fruits, pasta, and white bread. Cut any junk food from your diet now. Day 3: Keep eating simple carbohydrates, like a big plate of pasta with marinara sauce. Try to eat your last big meal 12-15 hours before the race. Try this diet out a few days before a training day to see how your body feels with different foods. Resting gives your muscles energy to move longer and faster. Try to get a normal night's sleep -- you don't want to sleep for 12 hours and wake up feeling sluggish. The importance of hydration cannot be stressed enough, not only for performance but for your health and safety. You should be drinking 4-8 ounces of water every hour at least two days before the race, along with foods rich in electrolytes (bananas and pretzels are great). A few hours before the race, drink 16oz of water to prepare. Do not "over drink" by chugging right before the race -- your body won't have time to absorb it and you will feel bloated. You want food that will pass through your body quickly but still provide you energy. Toast with jam or peanut butter, oatmeal with some fruit, or granola and yogurt will all provide you lasting energy without weighing you down. Try to eat 2-3 hours before the race. Your body will raise it's temperature by 10-15 degrees, so dress as if the weather is 10-15 degrees warmer. Overdressing can lead to heat exhaustion and dehydration from over-sweating. Some studies have shown the the classic "stretch and hold" warm-up, when done alone, can actually decrease performance. You should mix light stretching with a "dynamic stretch," which is a small exercise meant to get your blood flowing and your muscles loose. Jog lightly for 10-15 minutes, gradually increasing pace. Lightly stretch each muscle, holding for no more than 10 seconds each. Slowly jog for another 10 minutes. Mix in 3-5 lunges, squats, skips, and jumps to warm up specific muscles.

SUMMARY: Taper your exercise schedule a week before the race. Monitor your diet at least three days before the race. Sleep at least 8 hours the night before the race. Hydrate, hydrate, hydrate. Eat a simple, low-fiber breakfast the day of the race. Dress lightly. Warm-up properly with a dynamic workout.

In one sentence, describe what the following article is about: To switch between spaces on a Mac with a trackpad, swipe left or right on the pad with a four-fingered gesture. This will cycle you through the open spaces in your chosen direction. If you don't like using the trackpad, you can cycle left and right through your open spaces by pressing CTRL+LEFT ARROW or CTRL+RIGHT ARROW. This shortcut also can be used to go to each space individually. To do so, press CTRL and the number of your desired space, e.g. CTRL+2 to go to the second space.
Summary: Use the trackpad. Use keyboard shortcuts.

Meanwhile, arrange the lobster tails on unheated broiler pan rack. The broiler will need to preheat for 5 to 10 minutes in order to get adequately hot. Most broilers only have an "on" setting, but if you have a broiler with "high" and "low" settings, set it to "high." If you do not have a broiler function on your oven, set the bake temperature to 500 degrees Fahrenheit (260 degrees Celsius). Give it 15 to 20 minutes to preheat completely. Keep the tails in a single layer. Do not stack them together. Sprinkle the meat evenly with paprika, salt, and black pepper. The paprika, salt, and pepper, can be used even if you are using a butter sauce or a stuffing, or they can be used without either option. If you prepared a butter sauce, brush it evenly over the exposed meat of the tail using a pastry brush. Rub the butter sauce over all sides of the meat, including the bottom. Lather a large amount on the top, however, so that the top of the meat browns better in the broiler. The meat should turn opaque, as well. This will usually take about 10 to 11 minutes. Precise broiling times vary depending on the weight of the lobster. It takes roughly 1 minute to cook every 1 oz (30 g) of lobster tail. The lobster tails should be placed roughly 4 to 9 inches (10 to 23 cm) away from the upper broiler coils of the oven. Watch the lobster tails carefully as they broil. When they overcook, they take on a rubbery texture. Once finished, the lobster meat should reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). This can be checked with an instant-read meat thermometer. Note, however, that if you plan on stuffing the lobster tails, you will need to remove them from the broiler roughly 1 minute before they are done. If you made stuffing for the lobster tails, spoon it in equal amounts into the space between the flesh and the shell. Continue broiling for 30 to 60 seconds, or until the stuffing turns light brown. Shove the stuffing into the slits of the shell and beneath the meat. It should be fairly well packed. The lobster tails should be removed from the oven and transferred to individual serving plates while still hot. You can also serve the lobster tails with wedges of lemon on the side for a pretty display.
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One-sentence summary -- Preheat the boiler. Season the exposed meat. Drizzle with butter sauce, if desired. Broil until lightly browned. Stuff the lobster tails and continue broiling, if desired. Serve immediately.

INPUT ARTICLE: Article: These can be used as garnishes or toppings for salads and other dishes. Freezing the entire hard-boiled egg is not recommended as the egg whites will become rubbery and tough. The thawing process might also cause the egg to become discolored. Write the date on the container or freezer bag; this will make it easy to track how long the egg yolks have been in the freezer, ensuring that you use the eggs within the 3-month time frame. After boiling, peel the eggs, remove the yolks, and package. The yolks should be frozen immediately after the eggs have been boiled. This will help lower the risk of the yolks becoming contaminated. Many people find it easier to separate the yolks and the whites before boiling.That way the yolks can later be frozen,and the whites can be used in other dishes, such as chocolate mousse. If boiling the yolks only, place the yolks in a saucepan, then cover with enough water to cover the yolks. Quickly bring the water to boiling. Remove the pan from the heat, cover it, and let it stand for 11-12 minutes. Remove the yolks with a slotted spoon and drain them well before placing them in the freezer bag or container. If the egg yolk has an unpleasant aroma, discard it as it has probably gone bad.

SUMMARY:
Freeze only the cooked yolks of hard-boiled eggs. Place the hard-boiled egg yolks in a sealed container or freezer bag. Consider separating the yolks before boiling. Use the frozen egg yolks within 3 months for best quality.