In one sentence, describe what the following article is about: Start by rolling two small balls of clay about the size of a pin head. Press each ball onto the sides of the angel's head, turning them into slight disks. Make them level with the dent, and position them closer to the face than to the back of the head. Use a clay tool, or another blunt-tipped tool, to blend in the front part of the ears towards the angel's face. Do not blend in the back of the ears. Choose some clay for your angel's hair. It can be yellow, brown, black, or even a surprising color, like pink or purple. Roll out your desired clay into a thin sheet. You can use an acrylic tube to do this, or simply press the clay between your fingers to make a "pancake." Use a toothpick to draw streaks into the clay going widthwise. Be sure to cover the top of the head as well. Don't cover the face. Smooth the top of the sheet over the top of the head. If you'd like to, you can add a parting crease with a toothpick. Roll out thin coils of clay, then attach them to the front of the hairline. They can be as long and wispy as you'd like. For a more realistic effect, have all the smaller hair pieces come from the start of the part. Consider adding some streaks to the bangs before you attach them to the head. To make curls: attach tip of coil to head, twist the other end into a coil, then position it using clay tools or a toothpick. To make blunt-cut or straight-across bangs: roll out a thin sheet of clay, then cut it down to a triangle or rectangle shape that will fill in the gap on the forehead. Press it onto the forehead.
Summary: Add small balls of skin-toned clay for the ears. Blend the front part of the ears in only. Roll some hair-colored clay into a sheet and add streaks into it. Wrap the sheet around the angel's head to make the hair. Add smaller pieces for the bangs.

Grab a cookie sheet and spray it with nonstick cooking spray. If you'd prefer, line a sheet with parchment paper (no muss, no fuss, just throw it away after). Chop up your bell pepper(s) and, if applicable, shred the mozzarella. Measure out your ingredients and set aside for swift assembly. The pepper works best for this recipe if it's in thin slices, not chunks. But any shaped pepper is better than no pepper at all! Make sure to stir frequently to cook it evenly, browning it on all sides. Drain away the juices, fat, and set aside. Place it on the sprayed cookie sheet and get to work. Starting at the center and working outward, form a 12x8-inch (30 by 20 cm) rectangle by pressing out the dough with your hands. Make sure to leave a crust! You want the sauce to within 2 inches of the long sides and 1/2 inch of the short sides. Place the cooked ground beef lengthwise down the center (about 3 inches in width) and to within 1/2 inch of the edges on the short sides. Top with cheese, bell pepper and Italian seasoning -- or whatever whets your appetite. If you'd like your dough to be braided, leave extra room on the sides. See the next section for possible folding methods. Once folded, if you'd like a golden color, whisk up an egg and brush it on the top just before baking. Add on any spices or cheeses for a flavor-y crust. If your dough seems a bit overstuffed, be especially careful. Keep an eye on it and flip it halfway through, if necessary. Remove from the oven and let cool. Slice as you see fit. This recipe should serve 6.
++++++++++
One-sentence summary -- Preheat the oven to 400F. Prep your ingredients. Brown your ground beef in a medium-sized skillet over medium-high heat. Form the dough. Spread the sauce over the dough. Fold the dough. Bake for 15 to 20 minutes or until crust is golden brown.

Q: Choose one with a wide, flat bottom, since this will be the shape of your omelet. The larger the base, the wider and thinner your omelet will be. Dip a paper towel in a little bit of vegetable or olive oil and smear the oil around the inside of the bowl. You could also spray the mug or bowl with non-stick cooking spray. Melting butter into the bowl is another option. Use a fork to beat them until smooth. Pour in a tablespoon of milk, a pinch of salt and a shake of black pepper. Anything goes, as long as your fillings are chopped or shredded into small, bite-sized pieces. Try the following delicious fillings in your microwaved omelet: Shredded cheddar or swiss cheese Chopped onions Chopped peppers Chopped tomatoes Chopped spinach Chopped ham, bacon or sausage (precooked) Use a microwave safe plate or a paper towel. After it's finished cooking, check the omelet to see if it's set. If it still needs more time, microwave for another 30 seconds. Keep going until it's fully cooked. Use a spatula to help it out of the bowl if necessary.
A: Get a large microwave safe bowl. Grease the bottom and sides. Crack two eggs into the bowl. Add milk and seasonings. Mix in your favorite fillings. Cover the bowl. Microwave the omelet on high for 45 seconds. Slide it onto a plate.

Article: for this, you only need one ball. r a good way to do this is wrap the ball, and use the foil at the top to wrap around your finger
Question: What is a summary of what this article is about?
As above, Buy a ping pong ball. Wrap the ball in tin foil, but leave a chimney from the top, leading to the ball, and have it big enough so you could reach down and touch it with your finger. Pour some match heads into the ball and twist the tin foil. Heat the bottom of the bomb, near the ball until you hear a hiss, and it begins smoking. Get away, the smoke smells bad and will make you smell bad, and it's toxic.

Problem: Article: You can make an ice pack using two parts water and one part alcohol. The alcohol will prevent the water from completely freezing. To start, mix your water and rubbing alcohol together in a mixing bowl. Two parts water to one part alcohol means for every two units of water, there should be one unit of alcohol. For example, if you're using two cups of water, use one cup of alcohol. If you don't have rubbing alcohol, you can pick some up at a drug store. Be sure to keep the rubbing alcohol mixture away from infants and small children. Rubbing alcohol can be dangerous when ingested and may irritate the eyes. Choose a Ziploc bag that's the right size for the ice pack you want. Pour the water and alcohol mixture into the bag. Go slowly to avoid spilling any of the mixture. You may want to lay a towel down below where you're adding the water alcohol mixture to catch any that accidentally drips. It's a good idea to double bag for added strength. This will not diminish the effectiveness of the ice pack. Plastic bags should also be kept out of reach of children, and used as part of an ice pack only when supervised. Plastic bags pose a suffocation risk to unattended children. You want to make sure there is no air in the bag before you freeze it. Use your hands to press out any excess air before zipping the bag closed. If you have a vacuum sealer, use this to remove excess air from the bag. Place the bag in the refrigerator. In about 12 hours, it should be semi-frozen. You can now use the ice pack to ice anywhere you're sore.
Summary:
Mix the water and rubbing alcohol. Add the mixture to a Ziploc bag. Remove any excess air. Refrigerate the bag for 12 hours.