Article: Use a soil test to determine the best way to treat your soil. Cooperative Extension Services or soil testing laboratories can analyze your soil. You can find them through a local state university. A commercial testing kit can also be used to test your soil. Take multiple samples from different locations around the lawn and at different depths of the soil, near the surface and 8 to 10 inches (20–25cm) or more in depth. Label each one clearly. Do this once the old lawn has been removed by your selected process. This is a nice opportunity to fix existing grade problems:  The ground should slope away from your house in all directions. It should drop about 2 ½ inches every 10 feet (3 m). Use a landscaping rake if the grading adjustments are minor. Water the area and fill in puddled areas with soil from the high spots on your lawn. The finished grade should be at the level of surrounding areas  like a patio or sidewalk. If you’re adding amendments to the soil than adjust the grading depth to about 2 inches (5 cm) lower than the fixed surfaces (such as a patio) bordering your new lawn. Now that you’re starting from scratch, take advantage of your access to the soil of your lawn by preparing it for “hosting” grass seeds.  Add organic matter, lime, sulfur or fertilizer to serve as amendments for the site of your new lawn.  Don’t cultivate the soil it too finely. You’ll want to avoid the soil crusting into a hard surface which prevents seeds from emerging.  Aim for soil that isn’t dense and will allow seeds to grow. Lawns started from seed are best planted in the early fall or in the spring after frost season. Sow the seed evenly from a spreader, walking at a slow, steady pace and allowing a 6 inch to 1 foot (0.30 m) overlap of seeds. Work the seed gently into the ground afterward using an inverted plastic rake, and apply a thin topdressing of soil to ensure good soil contact and moisture retention.  Select the seed that works best for your lawn environment. Your seed-seller can make a recommendation. Use a drop-spreader to distribute the seeds. The drop-spreader has a dropper with adjustable holes. Most lawn products will suggest what size hole you should use. The drop spreader is good for most lawns under 4,000 square feet.  For lawns over 4,000 feet (1,000 m), use a broadcast spreader. They're faster and allow for a wider distribution of seeds.  In tight corners or confined spaces, sprinkle seed by hand for best placement. Your local lawn and garden supplier will help you to choose the fertilizer appropriate for your lawn. Cover the seeds with fertilizer using the back of your rake, then apply a thin layer of organic mulch if you expect hot, dry weather. Don't wash away the seeds. Keep the seeded area moist until the grass sprouts (about 3 weeks). Water for brief periods of time, but often. When the weather is warm, try for four or more times a day. Mow for the first time after the grass has grown a third taller than its optimum height. Use sharp, straight, undamaged mower blades and go slowly to avoid damaging the new roots. Mow in different directions each time for more even cut and growth. Avoid walking on the lawn or weeding it for the first 4-6 weeks. If weeds are still a problem in 6 weeks, remove them then. Spot spraying herbicide is more effective than hand pulling, but avoid multiple uses of the same herbicide. If applied too often, most broadleaf control products will kill the grass seedlings as well.
Question: What is a summary of what this article is about?
Test your soil. Grade the soil for your new lawn. Amend the soil before planting your new lawn. Seed your lawn. Apply a fertilizer. Water the newly seeded lawn thoroughly. Mow your new lawn. Monitor your new lawn closely for the first 4-6 weeks.

Use home-style white bread – homemade, if possible. Remove any crusts from the bread. Flatten each slice of bread with a rolling pin. In a bowl, combine ricotta cheese, chocolate chips, powdered sugar, and orange zest. Spread a tablespoon of filling over each slice of bread. Stop 1/2 in (1.3 cm) from the edge and 1 in (2.5 cm) from the top. Roll the slice from the bottom to the top. Place a skillet over medium heat. Melt a tablespoon of butter until it’s sizzling. In a shallow bowl, whisk together milk, eggs, and cinnamon. Cook each coated bread roll, turning it occasionally, until all sides are lightly browned – about three minutes. Wipe the skillet carefully with a damp cloth or paper towel in between each batch. Use a tablespoon (15 g) of butter for each batch. Sprinkle the tops of the rollups with powdered sugar, if desired. Add fresh fruit, such as strawberries or cherries, to each plate.
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Slice and flatten bread. Mix the filling ingredients together. Fill and roll each bread slice. Preheat a skillet while you prepare the batter. Dip and cook each bread roll. Serve the rollups.