Summarize the following:
One way to use a prologue is to provide backstory on a character or several characters. This can help you, as the writer, avoid using other tricks like flashbacks or inserted backstory in the novel. This option is useful if you are struggling to cover the details of a character's past within the action of your novel.  However, many writers argue against using a prologue as a way to dump a whole bunch of backstory, or past information, on the reader. Instead, the backstory in the prologue should feel essential to the rest of the novel and contain information that could not be placed anywhere else in the novel. A backstory heavy prologue should reveal the origin of the quest or mission in the novel and provide the reader with information about the past that leads up to the present action in the novel. This could be the history behind an event, like a war or a conflict, that is touched on in the novel or the history of a character who is important to the novel. Many writers use a prologue as a hook that intrigues the reader. This type of prologue should raise compelling questions in the reader's mind. It should give the reader a reason to turn the page and set up the reader with questions and/or images that will be addressed in the novel. A hook prologue could present a scene that introduces character and action that become very important in the novel. It could also foreshadow what is going to happen and allow your reader to briefly meet one of your characters or several of your characters. Some writers will use a prologue as a framing device, where a character is motivated to sit down and write the novel. The character in the prologue will then serve as the narrator for the novel. This method can be effective if your novel is voice driven and dominated by one narrator or one to two narrators. Writers will use prologues this way if they feel they need to let the reader know why the story is being told. Sometimes, a prologue is used to introduce a character's point of view only once. The rest of the novel may be told from another point of view or several other point of views, and never focus again on the character in the prologue. This option is usually only done out of necessity or for a compelling reason, as you want the character's perspective to contribute to the novel as a while or reinforce themes or ideas present in the novel. This type of prologue gives you the opportunity to use a point of view that is not used much or at all in the rest of the novel. It also prevents you from violating your POV later in the novel, as you have already addressed the one character's point of view in your prologue.

summary: Use the prologue to provide backstory. Have the prologue hook the reader into the rest of the novel. Use the prologue as a way to frame the rest of the novel. Focus on a different character perspective in the prologue.


Summarize the following:
There are a few of things you will need to make apricot jam. Along with your ingredients, you'll also need:  Large stockpot Candy thermometer Wooden spoon Five pint-sized mason jars or 10 half-pint jars with lids and rings Ladle Large canning pot with lid and canning rack Canning tongs Large roasting pan Oven mitts A lint-free towel Towel Place the canning rack into the bottom of your canning pot. Fill it with enough water so that it will cover the filled jam jars with an extra one to two inches (2.5 to 5 cm) of water. Put on the lid, turn the heat on high, and bring the water to a boil. Once the jam is ready and has been put into jars, you will have to boil the filled jars in a water bath to sterilize everything and kill bacteria. This will help to preserve the jam longer. Clean the jars, lids, and rings with hot, soapy water. You can also run the jars through the dishwasher, but the lids and rings should be hand-washed. Rinse the jars, lids, and rings and set them on a clean drying rack.  Preheat your oven to 150 F (65 C). Place the jars in the roasting pan and into the oven. It’s not necessary to sterilize your jars before canning, but they should be warm to prevent them from cracking when the hot jam is introduced. Leave the jars in the oven until you're ready to pour the jam. Be sure to use new lids every time you can food. The lids are only designed to be used once, and may not seal properly if they're reused. Run cold water over the apricots and rub them with your hands to remove dirt, debris, stems, and leaves. Pat the fruit dry with a clean towel. To pit and dice the fruit:  Cut the apricots in half, being careful of the pit in the center. Pull the halves apart and remove the pit. Cut the apricots into half-inch (1.25 cm) cubes. Apricots have a very thin skin, so they don’t have to be peeled for jam. Place the apricots into the stockpot and cover them with the sugar and lemon juice. Give the mixture a stir to combine everything.  The acidity in the lemon juice will help kill bacteria, keeping the jam from spoiling and free of mold. For a jam with some added spice, add 1 tablespoon (a ¼ inch cube) of freshly grated ginger to the pot as well.  To make a jam with less added sugar, you can use as few as 4 cups (900 g) of sugar with this recipe. Place the stockpot on the stove and heat it over medium–high heat until the sugar dissolves and the mixture comes to a boil. The heat will also help the acidity in the lemon juice to draw pectin from the fruit, which gives the jam it’s gel-like consistency. Stir the mixture occasionally so that the fruit doesn’t stick to the bottom of the pot. Once the fruit comes to a boil and starts to get bubbly and foamy, stick the candy thermometer into the pot, making sure it doesn’t touch the bottom.  After the mixture boils, stir it frequently to prevent the jam from burning. When the jam gets to 220 F (104 C), turn off the heat and remove the pot. At this temperature, the water from the fruit has boiled off and the jam will become thick. During the cooking process, a foam will have formed on the top of the jam. Use a spoon to skim off this top layer. Once the foam is gone, you can immediately pour the jam into the prepared canning jars.

summary: Gather your ingredients and supplies. Prepare your water bath. Clean and heat the jars. Wash, pit, and dice the fruit. Combine the ingredients. Heat the fruit. Monitor the temperature with a thermometer. Skim off the foam before pouring.


Summarize the following:
If you're using a gas grill, turn the burners to medium-high. If you're using a charcoal grill, fill a chimney with briquettes and light them. Once the coals are hot and lightly ashy, dump them on one half of the grill. Dumping the coals on one half of the grill will create a two-zone fire which isn't as hot as if you were to dump them in the center of the grill. Transfer the swordfish from the grill to your serving plates. Serve the swordfish with wedges of fresh lemon and consider offering crusty bread on the side. Store the leftover fish in an airtight container. Refrigerate them for up to 3 or 4 days.
summary: Heat a gas or charcoal grill to medium-high heat. Serve the swordfish with lemon and herbs.