Summarize the following:
By now your floor will be free of the old finish, but many scratches may still be visible. Load 60-grit sandpaper onto your drum sander to deal with this problem. Ideally, use aluminum oxide (ALO) sandpaper loaded with medium tension. Never skip directly from coarse sandpaper to fine, such as 36 to 80. This can leave deep scratches in your floor. At this stage it can be difficult to see how effective the sanding is. Try drawing light, zig-zag pencil marks across your floor. When the pencil marks have disappeared, you know you've sanded that area. You may use this technique on any of the finer grit sanding steps below as well. On your first pass you did a "long run" followed by a "short run" to fill in your starting point. Start from the opposite wall this time so your new "long run" and "short run" don't have the same dividing line. If you use the same pattern as before, that line may become visible, especially if you plan to stain the floor. Do not sand on the same diagonal path as the first sanding job, or you may end up with stripes on your floor. Sand directly along the boards instead. As before, vacuum up dust once this stage is finished. Remember, never turn your sander on or off while it is in contact with the floor. This is easier and more effective with a floor buffer, but you can use a drum sander. This will remove the 60-grit scratches. Vacuum the floor again once you're done. This is only necessary if you plan on staining the floor, or if your floor is made from maple or birch. The 80-grit scratches are more noticeable on these surfaces.

summary: Switch to medium grit sandpaper. Sketch pencil marks on the floor (optional). Start on the opposite side of the room. Sand along the grain. Buff with 80 grit sandpaper. Finish certain floors with 100 grit paper.


Summarize the following:
You will need the following:   Your cut out leather belt. Your face plate. Small short screws and screw caps. A drill Industrial velcro You will now attach the faceplate to the leather.  Place the faceplate, face up, in the desired area on your leather belt, making sure it is centered and in in your desired position. Using the drill, attach the faceplate to the leather using small screws all the way around the edges of the plate. The drill will put the screws right through the leather. Make sure you hold the faceplate down with one hand while you are screwing it into the leather to hold it in place. When the screws are in place, put screw caps on the back of them. This is the area that will touch your skin, so you don't want sharp screw ends scraping you! This will be what you use to fasten the belt on when you wear it.  You should use industrial velcro from a hardware store. It has a stronger grip than the kind you can buy at a craft store. Attach a 5-6 inch piece of velcro on each of the belt straps. Most velcro will have an adhesive side on it that you can use to attach it to the belt. If not, you can use hot glue or sew it on. Your belt is now assembled and ready to wear!

summary: Arrange all of your supplies in your work area. Lay out the leather belt, face up. Attach the velcro to the belt straps.


Summarize the following:
Place 8 ounces of cream cheese, 8 ounces of butter, and 1/2 teaspoon of vanilla extract in a large mixing bowl. If you have a stand mixer, set the bowl in the mixer with a beater attachment or you can just use a handheld mixer. Beat the ingredients on medium speed until they're completely combined and smooth. Be sure to scrape down the sides of the bowl with a rubber spatula. If your ingredients aren't soft or at room temperature, the frosting will have lumps. You'll know your cream cheese and butter are soft enough if you press them and you can see an imprint of your finger. Turn the mixer down to low speed and gradually sprinkle in 2 cups of powdered sugar. Keep the mixer going until all the sugar is added and combined with the butter/cream cheese mixture. Your cream cheese frosting should be light, fluffy and ready to use.  Powdered sugar is also called confectioners' sugar. It's important to sift it before you add it to the butter to prevent lumps from forming. If you want a firmer frosting, you can add extra powdered sugar, beating in about 1/4 cup at a time. Once your cupcakes are completely cool, cover them with your cream cheese frosting. Use a small offset spatula or a spoon to dollop the frosting onto each cupcake. Spread the frosting around the top of each cupcake so that it's evenly covered. If you frost the cupcakes while they're still warm, the frosting will slide off the cupcake or melt into the cupcake. This is why it's important to let them cool first. You can serve the frosted cupcakes immediately or garnish them before serving. Consider sprinkling them with red sprinkles or a dusting of cocoa powder. If you plan on storing the cupcakes to serve later, store them in an airtight container and refrigerate them for up to one day. If you know you won't be serving these the same day, it's best to make the cupcakes and frosting without topping them. Refrigerate the cupcakes and frosting separately. Then you can take them out and frost them an hour or two before serving.
summary: Beat the cream cheese, butter, and vanilla. Beat in the powdered sugar. Frost the cupcakes. Serve or store the cupcakes.