Article: Whether it be fallen leaves in autumn, fallen branches after a storm or some other accumulation of debris, a leaf blower can help you swiftly clear your turf. Designate one corner of your yard and blow all debris towards it. Once all debris is grouped, you can collect it for removal. You should only have to pass over the turf once to completely clear it of larger debris. While a leaf blower is effective for larger debris, it might not clear the grass of dust or spills. Using a garden hose, rinse the entirety of the turf. Make sure to do so lightly; too much water pressure could damage the grass. Start from one end of your yard, moving across and sweeping the hose in a circular motion as you do. Brushing the grass frequently will keep the grass blades pointed upwards, affording your lawn a more natural look. You can use a brush, as long as it has soft bristles. However, you’ll be better served using a broom or a rake; the added reach will make covering the whole yard easier and quicker. Start in one corner of your yard, and move horizontally as you brush. Once you’ve reached the opposite end, take a few steps back, and move across again. You should always brush in the same direction, against the grass’ natural grain.
Question: What is a summary of what this article is about?
Use a leaf blower to get rid of debris. Rinse the turf with a garden hose. Brush the grass using a broom or rake.
Article: Meanwhile, prepare a 9-inch by 5-inch (23-cm by 13-cm) loaf pan by lightly greasing the bottom and sides with nonstick cooking spray or shortening.  Alternatively, you can use two 8-inch by 4-inch (20-cm by 10-cm) loaf pan. Make sure that the total loaf pan volume can hold 8 cups (2 L).  To further prevent sticking, consider lightly dusting the bottom of the pan with a little flour after greasing it. You may also use parchment paper, but using aluminum foil since the foil can cause quicker browning and uneven cooking for this recipe. In a large bowl, mix together the flour and sugar until evenly combined. Depending on your personal sense of taste and the lemon-lime soda used, you may need to alter the amount of sugar. If you have a notably sweet soda or prefer blander bread, cut the sugar back by 1 Tbsp (15 ml). If you have a mild soda or strongly prefer very sweet bread, consider adding another 1 Tbsp (15 ml) of sugar. Pour the carbonated soda over the dry ingredients and mix well using a mixing spoon or clean hands. Lightly knead the dough in the bowl until it comes together.  Note that the dough will likely be somewhat lumpy. Do not attempt to knead out all the lumps since over-mixing the dough can cause problems with the finished texture. For a blander bread, consider using club soda instead of lemon-lime soda. You can experiment further by using different flavors of carbonated soda, but each different flavor will have a different effect on the final taste of the bread. Transfer the dough into your prepared loaf pan. Use your hands to spread it out evenly over the entire pan. Pat on the top surface to flatten it out. If using two loaf pans instead of one, evenly divide the dough between the two. Place the filled loaf pan in the oven and bake the bread until the top turns light golden-brown. This will usually happen after 45 minutes, but some ovens may require additional bake time. Remove the finished bread from the oven. After 10 minutes, remove the loaf from the pan and allow it to continue cooling on a wire rack. Enjoy slightly warm to room temperature. The finished bread will be somewhat crumbly and chewy, with a flavor somewhat reminiscent of homestyle biscuits. You can slice it thin or thick.
Question: What is a summary of what this article is about?
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Combine the flour and sugar. Mix in the lemon-lime soda. Form the loaf. Bake for 45 to 60 minutes. Serve.
Article: If you’re cooking smaller potatoes, like new potatoes, feel free to put them in a saucepan with a taller rim. Otherwise, place your potatoes in a pot. Fill the pot or saucepan with cold water until the potatoes are completely submerged.  Don’t drop the potatoes from more than 3–4 inches (7.6–10.2 cm) above the pot. You’ll end up splashing water everywhere. There needs to be 2–3 inches (5.1–7.6 cm) of space left at the top to keep the water from spilling out once it starts to boil. If your pot or pan is too small, move your potatoes to a bigger container. As soon as the water starts visibly boiling, reduce the heat to low or medium-low. Cover the pot with a lid and let the potatoes cook. The length of time required to boil your potatoes is dependent upon the species of potato that you’re cooking and whether you diced them into smaller pieces or not. Smaller potatoes and diced potatoes will cook faster than larger, uncut potatoes. Red potatoes and new potatoes require at least 15 minutes of boiling before they’re ready. If you cut a larger potato into smaller cubes or sections, boil them for at least 15 minutes. If the potatoes are cut into pieces smaller than 2 in (5.1 cm), cook them for 10 minutes before checking them.  There’s no real harm in testing your potatoes before they’re done. You can always continue to boil them if they aren’t ready yet after you’ve taken one out for testing. Waxy potatoes, like red skin or fingerling potatoes, are particularly good for boiling. They won’t get mushy if they’re over-boiled and they tend to hold their shape really well.
Question: What is a summary of what this article is about?
Place your potatoes in a pan or pot and fill it with cold water. Reduce the heat to low once the water reaches a rolling boil. Boil red potatoes, new potatoes, or cubed potatoes for 15-20 minutes.