Write an article based on this "Develop your shorthand. Jot down main ideas. Take strategic notes. Write questions as you listen."
article: Rather than writing complete sentences, or even complete words, create a form of shorthand to make note-taking easier. This will help you to take note quickly and keep up with the lecture, rather than trying to transcribe everything the professor or speaker says. Make sure that you'll be able to understand your notes later! It is important to write down key points from the lecture. This does not mean writing everything word for word. It means that you need to focus on the most meaningful information, namely drawing out the points that matter and the points that sum up the gist of each section of the lecture. Focus on key ideas, definitions, and descriptive phrases to help you remember the subject. For example, if the lecture is based on a specific battle in history, try to write down the date, the major players involved (who was fighting who, and who their leaders were), and the overall outcome of the struggle. In the margin of your notes, write keywords or use signs that will draw you to the points quickly when you are re-reading the lecture notes. This does two things it immediately creates a quick connection in your mind to the point and it makes it very easy to find the key points when you revise or write using the notes. If there is a handout for the lecture, try to highlight the important details. Come up with techniques for organizing different types of information. For example, you may underline names and dates, put stars next to definitions, or put boxes around example problems. This will help you reference quickly and better study for different types of tests. If you can formulate questions aimed at the subject matter as you are listening, this will help to solidify the information in your mind. Whether or not you get to ask these questions of the lecturer, you are learning a key skill that will be useful for the rest of your life. Asking questions enables you to explore the information further and forces you to examine the information you are receiving in a more active manner.

Write an article based on this "Pry open the bottle with the edge of a spoon."
article: Hold the bottle by the neck with your non-dominant hand so there's about 1 inch (2.5cm) between the top of your hand and the cap. Position the edge of a metal spoon underneath the cap and rest the handle against your hand. Push down on the handle to pry the bottle cap off of the bottle. Be sure to use a spoon that that won't bend or deform when you apply pressure to it.

Write an article based on this "Create a brine and trim the chicken. Chill the chicken in the brine. Preheat the oven and dry the chicken. Prepare the roasting pan. Toss the chicken with flour and seasonings. Lay the chicken in the roasting pan. Bake the chicken. Flip and finish baking the chicken. Serve the classic oven-fried chicken."
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Get out a large prep bowl and measure 2 tablespoons of sea salt into it. Add 1 cup (236 ml) of warm water and stir it until the water dissolves. You should also cut off any fat off of 8 bone-in, skin-on chicken thighs. Try to make your brine early in the day or the night before, so the chicken can soak for a long time. Place the chicken thighs in the bowl and add enough cold water to the bowl to cover the chicken. Add one tray of ice cubes to make the water very cold. Stir the water around and put the bowl in the refrigerator. Chill the chicken for several hours or overnight. Using bone-in, skin-on chicken thighs will give the dish more flavor and keep it moister than boneless, skinless chicken. Turn the oven on to 400F (200C). Take the chicken out of the refrigerator and drain the brine. Blot the chicken with paper towels until it's completely dry. Removing the water will help the chicken crisp up in the oven. Get out a large roasting pan that's big enough to hold all of the pieces of chicken in a single layer. Place 2 tablespoons of unsalted butter into the pan and put the pan in the preheating oven. The butter will melt and the pan should become hot while you prepare the chicken. Heating the pan will also help the chicken develop a crispy crust. Pour 1/2 cup (62 g) of all-purpose flour into a large plastic freezer bag. Add the last tablespoon of salt and 1 teaspoon of coarsely ground black pepper. Shake the bag a little, so the salt and pepper mix. Put 2 of the chicken thighs in at a time and shake them until they're coated. If you put all of the chicken thighs in at once, they may not be evenly covered in the flour mixture. Remove the 2 chicken thighs from the bag and shake off any extra flour. Set them on a plate while you coat the rest of the thighs. Use hot pads to take the hot baking dish out of the oven. Lay the coated chicken thighs skin-side down in the roasting pan. If you don't shake the extra flour off of the chicken, the chicken will have a thick coating that doesn't become crunchy. Put the baking dish in the oven and cook the chicken for 40 minutes. You'll hear the chicken sizzle as it oven fries. It should become dark brown and crispy on the bottom. Avoid flipping the chicken as it cooks. Depending on your oven, you may need to cook the chicken longer until it becomes golden brown. Carefully remove the hot pan from the oven and use a thin spatula to scoop up the thighs and flip them over. Return the pan to the oven and finish cooking the chicken for 20 more minutes. This will make the other side of the chicken crisp up. You could also use tongs to turn the chicken thighs, if they aren't clinging to the pan. Lay paper towels on a serving plate. Remove the baking dish from the oven and use tongs to carefully transfer the chicken thighs to the serving plate. Sprinkle the chicken with a little extra salt and ground pepper before serving. The paper towels will help to absorb any excess grease or oil.