Problem: Article: This process is fairly simple, and you'll be able to use the jig every time you want to cut a piece of wood. Use a sheet of 1/4" plywood as your base. Cut a piece about 10" wide and about 4' long.(If your project is much larger, make the base longer to provide more stability.) Cut a piece of 3/4" plywood to form a "fence." The fence should be a few inches wider than the width of your saw's motor and should be as long as your base. Align the base and the fence at the ends and one long edge. Use wood glue and screws to glue the base and the fence together. Clamp the jig to the edge of a work table. If you don't have one, you can secure a large sheet of plywood to two sawhorses and clamp the jig to the edge of that. Align your circular saw with the fence and cut along the base. This will trim any excess and make sure the jig fits your particular saw perfectly. Mark the line you want to cut on the back side of the piece of wood: this will keep the front of the wood from splintering. Align the cutting jig with the line you just marked. Clamp the jig to the wood. Place the "good side" of the wood face-down. Circular saws cut clockwise, which means that most of the splintering happens on the side of the wood facing the blade. Pushing the saw away from you, move the saw steadily and slowly along the jig. You should have a straight cut!
Summary: Create a cutting jig for your saw. Use a pencil and a straightedge to mark your line on the wood. Place the wood and cutting jig on sawhorses or a work table. Align your saw with the fence on your jig.

INPUT ARTICLE: Article: This step may look different depending on the type of gum you've selected. If you have chosen a stick of gum, you might fold the piece in half as you pop it into your mouth. With smaller tabs, you might even place two in your mouth at once. If you've chosen a giant gumball, you may opt to bite off half. You may need to chew a bit more vigorously to loosen up a new piece of gum. Use your big teeth in the back of your mouth, called your molars, to chew. Molars are the teeth associated with chewing because of their flatter surfaces. This will ensure that one side of your mouth doesn't get tired from the repetitive chewing motion. Occasionally, draw the gum to the front of your mouth and exercise your biting teeth. This will give your molars a short break. If you are not in a formal setting, you can try blowing bubbles. Enjoy the flavor that you've chosen. As you chew, the flavoring agents in the gum will gradually dissolve and be swallowed, so eventually the gum loses its flavor completely. Urban legend suggests that swallowed gum remains in your stomach for years, but this isn't factual. Gum is passed through your digestive tract into your stool. However, frequently swallowing your gum can lead to constipation and other minor stomach issues, so it isn't recommended. The easiest thing is to just spit it out once you are finished. Because the gum is still sticky, it can make a big mess if you don't discard it properly. It's a good idea to save your gum wrapper so that you can wrap your gum in it when you've finished. If you didn't save the wrapper, just wrap it in a tissue or a scrap of paper.

SUMMARY: Place the gum in your mouth. Begin chewing your gum. Move the gum from side to side. Have fun with your gum. Spit your gum out once it has lost its flavor. Wrap your gum in paper.

In one sentence, describe what the following article is about: Turkey drumsticks require almost an hour on the grill, and it's important to maintain a steady heat of about 300F (149C) so they don't burn or end up undercooked. Use a grill thermometer to test the heat of your grill. Sprinkle the meat all over with salt and pepper. If you want to add spices and other seasonings, spread mixed spices all over each drumstick to coat the skin. Try these delicious combinations: For hot and spicy drumsticks: combine 1/2 teaspoon (1 g) cayenne pepper, 1/2 teaspoon (1.5 g) garlic powder, 1/2 teaspoon (1 g) black pepper, and 1/2 teaspoon (3 g) salt For herb-encrusted drumsticks: combine 1/2 teaspoon (.4 g) dried basil, 1/2 teaspoon (.7 g) dried thyme, 1/2 teaspoon (1.5 g) garlic powder, and 1/2 teaspoon (3 g) salt Lay them on a part of the grill that isn't getting a stream of direct heat, since this will cook them too quickly. This will ensure they cook evenly on all sides. Keep going as each side turns golden brown and crispy. Insert a meat thermometer into the thickest part of the meat. The drumsticks are ready when the internal temperature reaches 180F (82C).
Summary:
Heat your gas or charcoal grill to medium heat. Season your turkey drumsticks. Cook the drumsticks in indirect heat for 1 hour. Turn the drumsticks every 10 minutes. Test the internal temperature of the drumsticks.