Article: Take 4 or 5 fried fish balls and thread them directly onto a long bamboo skewer. Serve several of these skewers with the dipping sauces on the side for people to choose what they want. You can serve the sauces in small bowls next to the skewers or in squeeze bottles so people can squirt sauce onto the skewers or their plates. Cook a package of ramen, udon, or soba noodles according to the packaged instructions. Drain the noodles and place them in the bottom of your bowl. Once you've fried up the fish balls, set them over the noodles in your dish and drizzle them with a sauce of your choice. You should eat the ramen and fish balls as soon as you can. The noodles can make the fish balls soften and lose their crispiness. If you'd like to make the fish balls into a more substantial meal, serve the fish balls alongside cooked rice or a few pieces of flatbread. You could also serve them with a side salad. You can drizzle or squeeze the sauce over the fish balls and rice.
Question: What is a summary of what this article is about?
Skewer the fish balls. Serve the fish balls with ramen. Serve the fish balls with rice or flatbread.

Problem: Article: Locate the row of holes on the frosting cap right behind the hairline and select a hole as your starting point. Hold the highlighting needle at an angle and keep the hook pointed upward as you insert it into the perforated hole. Gently push the highlighting needle until the hooked end is resting against the scalp. It's important to work from front to back so that you get even results, but if you start right at the hairline, your hair will look stripy when you wear it up. Be careful inserting the needle. Use a light touch and don't go in vertically. Always hold the needle at an angle. Once the hooked end of the needle is resting against the scalp, angle it slightly to one side to pick up a tiny section of hair. This will happen easily, so you don't need to dig down into the hair. The amount of hair your hook is up to you. The more hair you hook and pull out, the more dramatic the frosted highlights will be. Once you've hooked the hair, pull the highlighting needle away from your head to bring the hair through the perforation onto the outside of the cap. Be sure to pull the entire section of hair out of the hole so that it is neatly hanging outside of the cap. The hair should be exposed from root to tip. Take your time as you pull hair through the frosting cap to prevent tangles and snags. If you pull hair out of every hole, you'll achieve very dramatic highlights. If you want more subtle highlights, follow a particular pattern, like skipping every other hole. Work systematically from the hairline back to the crown. Then, move to a new section at the hairline and keep pulling hair out using the same pattern. Most frosting caps have circles or numbers close to the holes to make strategic placement easy. Use the guides to help you remain consistent. The amount of hair you pull out of each hole can vary, depending on the results you want. For example, if you want dramatic highlights around the face, pull larger sections of hair out around the hairline. After pulling the hair through the perforated holes, you will probably have a few tangles and snags. Before you start the bleaching process, comb through the sections of hair with a fine-toothed comb. Comb thoroughly from root to tip and work systematically so that you comb through each section of hair. If you don't get rid of tangles and snags, you may end up with uneven or blotchy results.
Summary: Insert the highlighting needle into the first hole inch behind the hairline. Hook a small amount of your hair with the end of the needle. Pull the hooked section of hair out through the hole in the cap. Continue pulling hair through the holes in a strategic way. Comb through the pulled-out strands of hair to get rid of any tangles.

INPUT ARTICLE: Article: If you are under the treatment of a doctor, it's important that they approve you for activity. Beginning too early could make your injury worse or lead to re-injury. You should start to rehabilitate the muscles early to prevent muscle shrinkage and the loss of your range of motion. At first, try slow walking or cycling after some gentle range of motion moves for your hips and knees, such as leg circles, knee bends forward and back, hip circles, and gentle leg swings. Slowly increase the intensity of your activity as your body allows. A light sprain or strain will likely take a few days to a week to heal, while a tear may take weeks or months to heal. Avoid the temptation to immediately return to your previous level of activity, especially if you play a sport. There is no deadline on recovery. Follow your doctor's orders and start small. Listen to your body and stop when you feel pain. Depending on how bad your hamstring injury was, you may need help in regaining your range of motion. A physical therapist can show you how to do exercises to help stretch your hamstrings and improve flexibility. If you've torn your hamstring, ask your doctor to recommend a physical therapist. Wait until your pain and swelling go away before seeing the physical therapist. In a severe hamstring injury, your muscles may have pulled free from where it connects to your pelvis or shinbone. Your doctor can confirm if this is the case. An orthopedic surgeon can reattach the muscle if it's not healing on its own. The doctor will reattach the tendon using stitches or staples. They will also remove the scar tissue around the injury. After surgery, you will need to use crutches and may need to wear a leg brace as well. The recovery time for hamstring surgery ranges from a minimum of 3 to 6 months, depending on the severity of the injury. Your doctor will need to clear you before you return to regular activity.

SUMMARY: Ask your doctor before beginning rehabilitation. Begin light stretches and activity as soon as pain subsides. Ease back into your daily activities. Consult a physical therapist. Ask about surgery if your muscle has detached.

Preheat the oven at 375 degrees. Line two baking sheets with parchment paper and set aside. Let your pastry dough thaw in the refrigerator overnight. Lightly flour your work surface. Roll out each sheet of dough until it is a 10 inch (25.4cm) by 12 inch rectangle. Beat the egg with 1 tablespoon (14.8ml) of water. Brush the mixture along the surface of the dough. Sprinkle half the Parmesan cheese, Gruyere cheese, thyme, salt, and pepper on each piece of pastry. Use a rolling pin to gently press the ingredients into the dough. Cut each sheet on the short side into 11 or 12 small strips with a pizza cutter or sharp knife. Twist each strip and lay them on the baking sheets. You should have 22-24 straws when done. Cook the straws for 10 to 15 minutes. They should be lightly brown and puffy. Turn each straw over and cook for another 2 minutes. Take them out and let them cool. Serve at room temperature. Make sure you do not overcook these. The cheese will burn.
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One-sentence summary --
Preheat the oven. Shape the dough. Make the straws. Cook the straws.