Article: The simplest option when it comes to folding pants for traveling is to make only vertical, lengthwise folds. This strategy is best for pants with "pleats" - vertical folds sewn into the fabric along the waist of the pants. If your pants have pleats, fold vertically along these. This way, even if the fold sets into the pants as a wrinkle, the long, continuous vertical wrinkles will look like the result of ironing. You may also fold the pants in half vertically to further save space. One of the big disadvantages of folding pants only vertically is that many suitcases simply aren't big enough to stretch the entire pant leg out in. If you're pressed for space, try rolling your pants. Fold the pants in half vertically and lay them on a clean, flat surface. Starting at the bottom, roll the pant legs into a tight bundle. This prevents wrinkles by exposing a minimum of the pants' surface area to other items in the suitcase and makes the pants take up relatively little space. If you can, you'll want to avoid folding dress pants horizontally, as this can contribute to creases that can't be explained away as the result of ironing. However, if you do fold your pants horizontally (this is usually done after folding the pants once vertically), you can minimize wrinkles by following the same rules as listed above for suit jackets - place only flat, folded items on top of them, place them in a bag if possible, and so on. One great idea for pants folded horizontally is to "sandwich" them within the two sides of the folded suit jacket. This provides them the protection of the inside-out jacket fabric as well as the jacket's bag.
Question: What is a summary of what this article is about?
Fold the pants along their pleats. Roll the pants to save space. Fold horizontally with caution.

Problem: Article: Briquettes can be used if you don't have hardwood coal (such as mesquite). But hardwood coal burns hotter and faster, making for a better final product. Of course, if you only have a gas grill, that's acceptable, too. Just be prepared for a different flavor from your steak in the end. Do not use lighter fluid to start your coals! Lighter fluid will give off fumes and can be tasted in the steaks. It's better to invest in a proper bbq chimney. This is your hot side of the grill. The other side is the cool side of the grill (even though it's still pretty darn hot). You're going to use the cool side of the grill to start with and the hot side of the grill later. It will help ensure a more perfect specimen of meat in the end. Cover the lid and slowly allow the steak to start cooking using indirect heat. This, in fact, goes against common practice: Many people try searing the steak to begin with in order to "seal in the flavors." This practice has no basis in fact. If you start with your steak on the cool side of the grill, you're giving it enough time for the whole steak not just the outside to rise in temperature. Additionally, by the time your steak is nearly finished cooking, it's been given enough to develop a nice crust. All you have to do to finish is quickly move it over the hot portion of the coals. Staying on the cool side of the grill, use tongs to flip your steak over often, about every minute or so. The grilling myth is that steaks should only be flipped once before serving. In fact, steaks which are flipped often over indirect heat cook more evenly and are juicier. When you're not flipping the steak, remember to put the cover on the grill. It may not sound very manly, but it sure is scientific. Plus, it works: Human judgment is a lot more fallible than a thermometer. We should all take note. Here's is the breakdown of how internal temperature breaks down to doneness: 120 F (48.8 C) = Rare 130 F (54.4 C) = Medium rare 140 F (60 C) = Medium 150 F (65.5 C) = Medium well 160 F (71.1 C) = Well done The finger test involves touching the fleshy part of your palm underneath your thumb to approximate the doneness of a piece of meat. Open your hand and relax the palm. After each step, touch the inside of your palm with your other hand. Fingers not touching at all (palm open): This is what raw meat feels like. Thumb touching index finger: This is what rare meat feels like. Thumb touching middle finger: This is what medium-rare meat feels like. Thumb touching ring finger: This is what medium-well meat feels like. Thumb touching pinky: This is what well done meat feels like. If color has already developed, keep the meat on the cool side of the grill instead, as searing releases juices in the steaks. Why take it off before it's hit your ideal temperature? The steak will continue to rise internally by about 5 F after it's taken off the grill. As you cook your meat, the juices travel to the inside of your meat as the muscle fibers contract. If you cut your steak right after you take it from the grill, the juices in the center fall out more freely. If you wait for at least five minutes, the muscle fibers relax and the juices spread out more evenly throughout the whole steak. Enjoy your wonderfully cooked steak alongside some scalloped potatoes and garlic-sauteed spinach, for example.
Summary: For best results, use hardwood coal. Arrange the all the hot coals on one half of the grill. Start the steak on the cool side of the grill, where no coals are resting. Flip often to begin developing a crust on each side. Use a thermometer to test for doneness. Alternately, use the finger test to help approximate doneness. Once the meat is about 15 F below your ideal temperature, sear it quickly on both sides to develop color. Take your steak off the grill about 5 F before it reaches your ideal temperature. Season with pepper and let the steak rest for at least five minutes. Enjoy.

Oak leaves and acorns are both poisonous, and they're known to cause agitation, liver damage, and abdominal pain. Oak leaves are usually deeply lobed and a dark, rich green color. Oaks can be found in the Americas, Asia, Europe and part of North Africa. Oak leaves are poisonous to both humans and most animals, and they should never be grown near livestock. Oleander trees are extremely poisonous and often fatal. Ingesting an oleander leaf or branch can cause heart problems, digestive upset, and even death. Oleander leaves can be identified by their long and thin blades, leathery texture, and tendency to grow in pairs or groups of 3. Oleander plants are native to the Mediterranean region but is a common ornamental tree in gardens all over the world. Ohio buckeyes are highly poisonous trees that can cause vomiting, diarrhea, dilated pupils, paralysis, and death. The leaves are arranged in pairs of 5-7, resembling fingers on a hand, and are a bright green color with jagged edges. Buckeyes are the state tree of Ohio, and the plant is native to the midwestern United States. Although chokecherry berries are safe to eat, every other part of the plant (including the berry pit) is poisonous. Chokecherry leaves are wide and flat, with curved veins, a fine-toothed edge, and a petiole less than 1/3 the length of the entire leaf. Chokecherry plants are also poisonous to horses and cattle, causing labored breathing, muscle spasms, and death in extreme cases. Manchineel trees, among the most poisonous plants in the world, ooze a toxic sap that can cause blistering, respiratory problems, or death in humans. Manchineel leaves can be recognized by their long petiole, shiny yellow-green blade, and thinly serrated edges. Manchineel trees are native mainly to the Caribbean and the Gulf of Mexico, though they can also be found in the southern United States.
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One-sentence summary --
Recognize oak leaves by their dark green, glossy leaves. Watch out for oleander leaves, which grow in pairs or groups of 3. Note the Ohio buckeyes' broad, bright leaves with jagged edges. Watch for the chokecherry tree's curved veins and short petiole. Spot Manchineel leaves by their shiny, fine-toothed leaves.