Problem: Article: Paddling in tandem (with a partner) is similar to paddling on your own, with some crucial differences. When two people are sitting in the same boat, it's important to keep the boat "trim" that is, to make sure it sits balanced in the water. Thus, you'll want one person sitting at the bow (front) of the boat and the other at the stern (back). This should be the sitting arrangement that feels most natural and balanced. If one person is significantly heavier than the other, you may want to consider putting more of your gear at this person's end of the canoe to evenly distribute the weight. In traditional canoe terms, the person sitting at the bow is called the bowman and the person at the stern is called the sternman. When paddling as a team, you want to synchronize your strokes (start and finish them at the same time) to get maximum power. Since the bowman is facing forward and can't see the sternman, the bowman sets the pace. This means it is up to the stern man to match his strokes to the bowman's, not the other way around. Of course, both paddlers can (and should) talk to each other to figure out a comfortable pace good communication is key for a quick, happy voyage. The person sitting in the stern of the boat will almost always have an easier time determining the direction of the boat than the person in front. Thus, the sternman is responsible for making sure the boat is going in the right direction. She should use her normal strokes as well as special techniques like J strokes and sweeps to keep the boat pointed forward. The bowman may assist in turns, but will not usually be able to take a leading role. The reason that the sternman has greater control over the boat's steering has to do with the force of resistance the water puts on the boat. Essentially, since the bow of the boat is responsible for "cutting" through the water, it is constantly feeling the resistance of the water that it pushes out of the way. The stern, on the other hand, doesn't have this problem, so it usually feels less of a "push" from the water around it, making it easier to turn. When traveling forward, having both people paddle on opposite sides of the canoe generally gives the straightest result. To make sure you don't accidentally start paddling on the same side of the boat and cause it to turn, make sure to switch sides at the same time. Generally, the sternman calls out "switch!" when it is time to do so. Note that, since the sternman has greater control over the direction of the boat, the canoe will usually gradually turn away from the side the sternman is paddling on even if the bowman is paddling on the opposite side this is why switching sides is important. With the addition of a second paddler, steering a canoe becomes slightly different. While all of the stern man's steering techniques described in the section above will work as normal, the bowman's efforts to steer can work differently because of his position at the front of the boat. If the bowman understands these differences, he can assist with the steering of the boat. Below is a summary of techniques the bowman can use to help steer: Paddling forward works normally (the boat will turn away from the bowman's paddle.) Draws work backwards (the boat will turn towards the bowman's paddle.) Instead of doing back sweeps, bowman usually use a technique called the front sweep to help steer. This is essentially the opposite of a back sweep the bowman reaches forward with the paddle, then pulls it back and out to the side in a wide arc along the surface of the water. This works like a stronger version of the ordinary forward stroke, turning the boat away from the bowman's paddle.
Summary: Sit at opposite ends of the canoe. Let the bowman set the pace. Let the sternman handle steering. Synchronize your side-switching to travel in a straight line. Be aware of differences in steering techniques for the bowman.

In one sentence, describe what the following article is about: This is more of a coconut shortbread-type cookie. Because there is no egg in this recipe, the dough may seem a bit more crumbly. If your dough is too dry and crumbly after beating the ingredients together, add 1 to 2 tablespoons cream or soft butter. Add them in 1 tablespoon at a time until the dough looks wet and sticks together. It's also important to measure out all the ingredients properly. Use metal or plastic measuring cups for the dry ingredients. Do not tap or shake the cup when measuring. Instead, level off any excess amount by running a straight edge knife across the top of the cup. To prepare the butter for this recipe, make sure it is softened but not melted. If possible, let the butter sit at room temperature 30-45 minutes before you plan to make the cookie dough. If you are using an electric mixer to beat together the ingredients, use the mixer bowl. If you are beating the ingredients together by hand, use a regular mixing bowl. Pour 3 1/2 cups all-purpose flour, 2 cups sugar, 2 cups butter, softened, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon vanilla into the mixing bowl. Beat the ingredients at low speed until well mixed. Scrape the sides of the bowl often with a spatula. Make sure the coconut flakes are the sweetened kind to add the right amount of sweetness to these cookies. Shape each half into a 12 x 2 inch log. Refrigerate both logs for at least 2 hours to firm up the dough. Then, take out the logs and place them on a clean work surface. Place each slice 2 inches apart on cookie sheets. This recipe should make about 8 dozen cookies. If you want to make less than 8 dozen cookies in one sitting, halve the recipe. The edges should be lightly golden and brown. Then, place the cookies on a cooling rack. Enjoy your traditional Scandinavian coconut cookies!
Summary:
Keep in mind this recipe does not use any eggs. Take out a mixer bowl or a large mixing bowl. Combine all the ingredients, except the flaked coconut. Stir in 1 cup flaked coconut with a spatula or wooden spoon. Divide the dough in half with a knife. Wrap each log in plastic wrap. Heat the oven to 350 degrees F. Use a knife to cut the logs into inch slices. Bake the cookies for 10-14 minutes. Cool them for about a minute on the cookie sheet.