These should be the ones that jump out to you as ones that must be in the album and that you truly love. They can be of people, the wedding cake, a candid moment—anything goes.  For example, you might love the photo of the flower girl walking down the aisle, or a candid picture of your family. If there are photos that you love but aren’t sure about including in the album, go ahead and put these in the pile as well. You can always weed them out again later. The categories might include getting ready, the ceremony, cocktail hour, and the reception. If you want to include pictures from before the wedding, such as the engagement party or dress shopping, you can group these into categories as well. Try to even out the categories so that there are a similar number of pictures for each group. Sub-categories might include cutting the cake, dancing, speeches, and the getaway or honeymoon. Your wedding memory book should tell the story of your wedding, and pictures are the main way of doing this. Check to make sure you’re including pictures of all the important people that made the day special, as well as other important things like the wedding cake or a picture of your rings.  Be sure to include photos of the newlyweds, bridal party, groomsmen, and special guests. Other essential pictures might include snapshots of the flowers, the venue, and the décor. When you’re sorting through photos, pick out or print ones of different sizes so that you can place several pictures on one page and focus on one larger picture on another page. For example, you might have an 8 by 10 in (20 by 25 cm) picture of the exchange of vows on 1 page, and a few 3 by 5 in (7.6 by 12.7 cm) pictures of the ceremony on the opposite page.
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One-sentence summary -- Pick out 20-30 of your favorite photos. Select pictures for each category. Ensure that all of the key people, moments, and details are included. Vary the size of the photographs for an aesthetically-pleasing look.

Q: Scrape a small amount of wood putty into each hole. Use a putty knife or trowel to smooth the wood filler over the nail hole as best you can. Once it’s had time to dry, sand the putty with a high-grit sandpaper or sanding block to finish blending it. Most wood fillers will take between 15 minutes and an hour to dry completely, depending on the depth and number of holes. If necessary, run the tip of the caulk gun between the new casing and the wall to fill in any remaining gaps. Do the same in the lines where the trim meets, around the sill and anywhere else you find open crevices. As long as you’ve measured, cut and nailed the casing carefully, there should be no need to caulk. Run a sheet of high-grit sandpaper over the inner edges of the new casing and the exposed drywall around the opening. After this area has been smoothed and painted, the new casing will run seamlessly into the window jamb.  Use just enough force to wear down swelling, splinters, and other inconsistencies and prepare the materials to accept paint. If you caulked around the new trim, cut or fold the sandpaper into a small strip and go over it until it’s no longer visible. Brush on a single coat of primer and allow it to dry overnight. Follow up with 2-3 coats of interior acrylic paint, letting each coat dry to the touch before applying the next, until you reach the desired coverage and depth of color. When you’re done, you’ll have a beautifully accented window to show for your efforts!  Use painter’s tape to mask the surrounding wall and avoid stray drips and streaks. Choose a shade that matches the rest of the trim throughout your home. Be prepared to give each coat of paint 4-6 hours of drying time before reapplying.
A: Fill all nail holes. Caulk around the edges of the casing. Sand inside the window jamb. Prime and paint the casing.

Article: Set a pot that's at least 3-quarts (2.8 liters) in size on the stove and pour in enough water to fill it three-quarters full. Turn the burner to high so the water begins to boil. If you'd like to make more than 1 pound (0.45 kg) of blood sausage, use a bigger pot that's large enough to hold all of the sausages. Turn the burner down to medium so the water bubbles gently. Carefully lower as many blood sausages as you want to cook into the simmering water. Keep the lid off of the pot so you can ensure that the water is simmering and not boiling. Let the links heat in the bubbling water until they're hot throughout. To test, remove a sausage and slice it in half to determine if the center is hot.  If the water looks like it's boiling, turn the burner down even more since you don't want the sausages to split. If your blood sausages are small, begin checking them after 5 minutes to see if they're heated throughout. Turn off the burner and use tongs to lift the links out of the pot. Use a sharp knife to slice the sausages lengthwise or into 1 in (2.5 cm) rounds and serve them immediately.  Consider serving the simmered blood sausage with mashed potatoes, warm apples, or sauerkraut. Refrigerate leftover sausage in an airtight container and use it within 3 to 4 days.
Question: What is a summary of what this article is about?
Fill a pot with water and bring it to a boil. Reduce the heat to medium and add the sausages. Simmer the blood sausages for 6 to 8 minutes. Serve the simmered blood sausages.