Article: Add 1 teaspoon (5 ml) of liquid dish soap, 1 teaspoon (5 ml) of vinegar, 3 drops of anti-fungal essential oils of your choice, and enough warm water to make the mixture deep enough for soak the brush head to a small bowl or jar. Mix the ingredients well to ensure that they’re fully blended.  You can use white or apple cider vinegar for the cleanser. Some anti-fungal essential oils to consider for the cleanser include lemon, lavender, thyme, oregano, tea tree, geranium, chamomile, and cedarwood. Lemon essential oil has the added benefit of helping to brighten the brush head’s bristles. After you’ve mixed up the cleanser, set the Clarisonic in the mixture with the bristles facing down. Let the brush soak in the mixture for about 30 minutes so the cleanser has time to work. You can remove the brush head from the Clarisonic handle or place the entire device in the mixture to soak. Just make sure that the bristles are facing down. When the bristles have soaked in the cleanser for a while, lift it out of the mixture. Use a cloth or toothbrush to scrub the brush head and the handle to help remove any lingering dirt and residue. Once you’ve scrubbed the Clarisonic brush head and handle well, turn the warm water on at the sink. Run the device under the water to rinse away the dirt and cleanser residue. Use a clean towel to pat the Clarisonic dry so it’s ready for your next use. Even if you pat the Clarisonic dry, you should leave it out to air dry for several hours before you use it again.
Question: What is a summary of what this article is about?
Combine the vinegar, dish soap, essential oils, and water. Place the brush in the mixture and allow it to soak. Scrub the entire brush. Rinse the brush and towel dry it.

Problem: Article: The fresher the sorbet is, the better it will taste.  You should eat it within a week of making it, but it will be best the day that you make it. While some people may want to eat an entire quart of sorbet right out of the carton with a spoon, if you’re serving guests, you’ll likely want to make your presentation nice.  You can scoop the ice cream out with an ice cream scoop or large spoon. If you want to get fancy, garnish your sorbet.  You can place a whole piece of fruit on top, garnish with a sprig of mint or another herb, or drizzle with a colorful syrup or reduction. You can store your sorbet for up to a week.  It is best if stored in the back of your freezer, behind other food items and away from the door to regulate the temperature more effectively.
Summary: Eat as soon as possible. Scoop into small bowls. Garnish if desired. Store in an air-tight container. Finished.

INPUT ARTICLE: Article: When you're leaving the interview, remind the interviewer once again to keep you in mind. Flash a smile and walk out with confidence, and you are sure to be remembered. Cameras and microphones are everywhere these days, as are other employees. Punching the air and yelling "I aced that", or frowning and saying "What a dinosaur that interviewer was!" will be noticed by someone somewhere, so refrain from these actions until well out of sight of the building. Decorum and professionalism come first; nobody should try to "be yourself" in an interview situation.

SUMMARY: Say thank you for the interviewer's time. Stay confident, polite and pleasant all the way out of that building.

In one sentence, describe what the following article is about: You can spoon some fresh whipped cream on top of the glasses or use a piping bag for more precise application. You can also use a can of spray whipped cream to top the shots. Garnishing the glasses is optional. Skip it if you just want to enjoy the jello shots. With the whipped cream on top of the glasses, sprinkle some traditional cookie toppings, such as sprinkles or colored sugar, over the shots. If you’re making the shots for a holiday, tailor the toppings to suit the occasion. For example, use red and green sprinkles for Christmas or pink and white sugar for Valentine's’ Day. When the shots are garnished, they’re ready to be served. It’s best to drink them right away while they’re still cold. Store any leftover jello shots in the fridge for up to a week. If you’ve already garnished them, though, the whipped cream will likely break down.
Summary: Place a dollop of whipped cream on each glass. Add some sprinkles or colored sugar to the shots. Serve the shots while still chilled.

Always keep the muzzle pointed in a safe direction, treat the firearm as if it were loaded, and keep your finger off the trigger. Pull the bolt back and visually and physically (stick your finger in there) check there aren't any cartridges in the magazine well or in the chamber.    {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/74\/Maintain-a-Rifle-Step-3Bullet1.jpg\/v4-460px-Maintain-a-Rifle-Step-3Bullet1.jpg","bigUrl":"\/images\/thumb\/7\/74\/Maintain-a-Rifle-Step-3Bullet1.jpg\/aid156737-v4-728px-Maintain-a-Rifle-Step-3Bullet1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>\n<\/p><p><br \/>\n<\/p><\/div>"}  Be double-sure your firearm is unloaded. You do not want an unexpected boom while stripping your firearm.    {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a8\/Maintain-a-Rifle-Step-3Bullet2.jpg\/v4-460px-Maintain-a-Rifle-Step-3Bullet2.jpg","bigUrl":"\/images\/thumb\/a\/a8\/Maintain-a-Rifle-Step-3Bullet2.jpg\/aid156737-v4-728px-Maintain-a-Rifle-Step-3Bullet2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>\n<\/p><p><br \/>\n<\/p><\/div>"}
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One-sentence summary --
Be sure you always handle your firearm safely. Empty the chamber. Keep your ammunition separate from your rifle while cleaning.