Summarize the following:
One of the most important ways to maintain your roof is to remove any tree branches or limbs that overhang your roof. Not only will these limbs contribute to the accumulation of debris on your roof, but the shade they help create will encourage the growth of mold and lichen.  You may be able to cut smaller limbs or branches by yourself. If you have large limbs that overhang your roof, you may need to call in a tree cutting service. You should periodically remove leaves, sticks, and other debris from your roof. Accumulated debris will increase the amount of moisture on your roof and encourage the growth of mold and lichen. If you have a long broom or pole, you may be able to remove a lot of debris from the ground or from a ladder. Use a hammer to remove any nails or tacks that secure shingles to your roof or other shingles. Remove the damaged shingle. Then, tack and nail down a replacement shingle. If you’re not comfortable replacing a shingle yourself, you should contact a licensed roofer or contractor to do it for you. This solution will help neutralize the blue-black stain that occurs on shingles overtime. In the end, you’ll have shingles that appear brighter.  Be very careful using oxalic acid, as it is a toxic substance. Oxalic acid won’t keep shingles bright. If you don’t remove the source of the stain (usually iron from certain nails), you’ll have to apply it again. How often you clean your cedar shingle roof depends on the climate you live in. To determine this, you need to consider the challenges the environment you live in pose to your roof.  Cedar shingles in wet and overcast climates should be cleaned yearly. Cedar shingles in sunny and dry climates may only need to be cleaned every 2 to 3 years.

summary: Trim overhanging tree limbs. Remove leaves and other debris. Replace damaged or rotten shingles. Apply a 5% oxalic acid solution on your roof. Clean your roof regularly.


Summarize the following:
After the 5 minutes have passed, add the blend of fried meats to the deep skillet. Use your spatula or a spoon to blend the meat in with the vegetable ingredients. If you opted to cook tilapia and shrimp instead of lamb and tripe, set these aside. Do not add them to the efo riro yet. Add the blanched fresh spinach (or frozen spinach) that you set aside earlier. Stir it in to the efo riro until the spinach is fully blended with the other ingredients . If the spinach seems to take up too much room in the skillet, don't worry. Spinach loses the majority of its volume as it cooks. Now that all of the ingredients have been combined, simmer the efo riro a little longer to cook down the spinach. You can leave the lid off of the skillet or put it on, depending on the desired consistency of the efo riro. Removing the lid will allow moisture to boil off and thicken the stew. The texture of the efo riro should be that of a thick stew. Ladle a helping of efo riro into a bowl and eat while it's still hot. If you cooked tilapia and shrimp, place them on top of the stew immediately before serving.

summary: Stir in the fried meat. Stir in the blanched spinach. Simmer for 2 minutes. Serve the efo riro while it's hot.


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Pruning the plants while they’re young will allow you to help shape how they grow. Once the herbs have a full set of leaves, they’re old enough to be pruned.  For many herbs, you can begin pruning them once they're roughly 6 inches (15 cm) tall. Pruning your herbs will make them sturdier, allow them to grow more leaves, and prevent them from becoming too bushy or top-heavy. Locate the spot where the branches and leaves meet the main stalk. Use clean scissors to make a cut right above the set of leaves.  This cut will allow 2 new stems to grow from that spot, giving your plant more volume. You can use your fingers to prune delicate plants. Make sure you don’t rip off stems, as this can lead to disease. This will leave a solid base for the plant to grow from. You can trim the plant right above the 1st or 2nd set of leaves when pruning the side stems that will grow from that initial cut. This is an especially helpful way to grow herbs like basil abundantly. Thicker herbs like thyme, rosemary, and sage don’t need to be pruned very often unless you want to harvest them frequently. Simply pruning them when you see dead leaves or at least once a year should be enough. Woodier herbs are herbs with hardier stems and leaves, as opposed to delicate herbs with thin stems like basil or cilantro. Try to always prune away leaves before they start to flower. Removing flowers will redirect the energy into leaf production. Remember to prune right above a set of leaves.
summary: Prune your herbs in their early stages. Make your cut right above where the branches intersect the stalk. Cut above the 3rd set of leaves the first time you prune. Trim woodier herbs roughly once a year. Remove flower buds from herbs when you first see them.