Summarize the following:
Pick something that smells nice to you. Your play dough will also turn out the same color as the conditioner, so choose wisely. If you want to make your own color, choose white conditioner. Start with 1 to 2 drops. Stir them in, then add more if you want to. If your conditioner is already colored, and you want a deeper color, make sure that you use the same color of food coloring. You can use the same color of glitter as your conditioner or food coloring, or you can use a different color. Extra-fine glitter will look the best, but you can use the regular, chunky kind too. Start with a pinch of glitter, then add more if desired. This will help keep the dough soft when you are not playing with it and prevent it from drying out.

summary: Pour 1⁄2 cup (120 ml) of conditioner into a bowl. Add some food coloring, if desired. Add some glitter for sparkle, if desired. Store the dough in a plastic container.


Summarize the following:
If you have acrylic nails, this will reduce the amount of surface area and make it easier for the acetone to loosen your nails. Trim your acrylic nails down to the level of your natural nails. Do not trim your natural nails yet! Wait until after you remove the fake nails to trim them. Use a shallow glass dish that is big enough to fit all of your fingertips into at 1 time. This size dish will likely have a 2 cup (480 mL) capacity. Fill the dish about halfway with pure acetone.  You can buy pure acetone in the nail supplies section of a drug or grocery store. You may also use a non-acetone nail polish remover if you prefer. It will just take longer than an acetone nail polish remover. Dip your nails into the acetone up to the level of your cuticles and hold them there for 10 minutes. The acetone will loosen the adhesive holding on acrylic nails or it will dissolve the gel polish if you have gel nails. To reduce the amount of acetone that contacts your skin, angle your fingers so that just the nails are immersed in the acetone.

summary: Cut down acrylic nails so that they are as short as possible. Fill a small dish with pure acetone. Soak your nails in the acetone for 10 minutes.


Summarize the following:
Grab a cookie sheet and spray it with nonstick cooking spray. If you'd prefer, line a sheet with parchment paper (no muss, no fuss, just throw it away after). Chop up your bell pepper(s) and, if applicable, shred the mozzarella. Measure out your ingredients and set aside for swift assembly. The pepper works best for this recipe if it's in thin slices, not chunks. But any shaped pepper is better than no pepper at all! Make sure to stir frequently to cook it evenly, browning it on all sides. Drain away the juices, fat, and set aside. Place it on the sprayed cookie sheet and get to work. Starting at the center and working outward, form a 12x8-inch (30 by 20 cm) rectangle by pressing out the dough with your hands. Make sure to leave a crust! You want the sauce to within 2 inches of the long sides and 1/2 inch of the short sides. Place the cooked ground beef lengthwise down the center (about 3 inches in width) and to within 1/2 inch of the edges on the short sides. Top with cheese, bell pepper and Italian seasoning -- or whatever whets your appetite. If you'd like your dough to be braided, leave extra room on the sides. See the next section for possible folding methods. Once folded, if you'd like a golden color, whisk up an egg and brush it on the top just before baking. Add on any spices or cheeses for a flavor-y crust. If your dough seems a bit overstuffed, be especially careful. Keep an eye on it and flip it halfway through, if necessary. Remove from the oven and let cool. Slice as you see fit. This recipe should serve 6.
summary: Preheat the oven to 400°F. Prep your ingredients. Brown your ground beef in a medium-sized skillet over medium-high heat. Form the dough. Spread the sauce over the dough. Fold the dough. Bake for 15 to 20 minutes or until crust is golden brown.