Summarize the following:
Put one to two teaspoons of baking soda in a large plastic bag. Then, place the insoles in the bag and shake the bag. Make sure you get the baking soda all over the insoles. Let the insoles sit in the bag overnight. Then, take them out of the bag and use a clean cloth to wipe off any remaining baking soda on the insoles. Leave the insoles in the shoes. Then, cut a dryer sheet in two and place each piece in each shoe. Let the dryer sheet sit in the shoes overnight to remove odor in the shoe and the insole. This is a good option if you are in a hurry to remove odor from the insoles and want a quick solution. You can take the insoles out of your shoes to do this or spray them while they are still in your shoes. You can find shoe cleaning spray online or at your local shoe store. Many shoe cleaning sprays have antibacterial properties. They will usually be quick drying and non-staining.

summary: Use baking soda to neutralize odors and kill bacteria. Reduce odor with dryer sheets. Clean the insoles with shoe cleaning spray.


Summarize the following:
Flavor shots are sweetened and flavored syrups that you can add to coffees and other drinks. They come in a variety of flavors, and you can buy them at grocery stores and some cafes. Add 1 tablespoon (15 ml) of syrup to each demitasse after you pull the espresso shot. Popular shots to add to macchiatos include vanilla, caramel, and chocolate. Macchiatos are not traditionally served with whipped cream, but you can still garnish your drink with a little whip if you like. After adding any flavor shots and pouring the milk, spoon or spray a small dollop of whipped cream on top of the beverage. Grated chocolate is a delicious way to finish an espresso beverage, especially if you’ve got some whipped cream on top already. When your macchiato is ready, shave a block of chocolate shavings directly onto the milk or whipped cream. You can use dark, milk, or white chocolate to garnish your drink. Another way to change the flavor of your macchiato is to add a dash of ground cinnamon to the top after the milk has been poured. If you're getting your macchiato with whipped cream, sprinkle the cinnamon on last. Other spices you can try with your macchiato include nutmeg, ginger, and cardamom.

summary: Add flavor shots. Top it with whipped cream. Garnish it with chocolate. Add some spice with cinnamon.


Summarize the following:
You can use a gas or charcoal grill to cook lobster. Make sure the grill is clean and there is no food or char left from a previous meal. Place kitchen shears between the exoskeleton, or shell, and the meat of the lobster. Cut down the center of the tail, but leave the tail fan intact. Pry apart the shell and separate the meat from the exoskeleton using your fingers. Then, cut or pull out the vein running through the center of the tail. Use a pastry brush to coat the tail with olive oil. This will help prevent it from sticking to the grill. Season the meat with salt to taste. Carefully arrange the tails cut-side-down on the grill over direct heat. Cook them for 5 minutes or until the shell color brightens up. Then use tongs to flip each lobster tail over. Spoon or brush about 1 tablespoon (15 ml) of melted butter onto the meat of each lobster tail. You could even add chives, tarragon, garlic, or other herbs and spices to the butter first, if you wish. Cook them for another 4 minutes. They’re done when the meat turns an opaque white. Carefully remove the tails from the grill using tongs, then turn off the grill. Transfer the lobster tails to plates. Then, cut a lemon into quarters or eighths and add a wedge or 2 to each plate. Garnish each dish with a few sprigs of chive, then serve with butter and enjoy!
summary: Preheat the grill to medium heat. Cut the lobster tail with kitchen shears and remove the vein. Brush the tails with olive oil, then add salt. Cook the tails cut-side-down for 5 minutes then turn them over. Brush the meat with butter and grill the tails for another 5 minutes. Remove the tails from the grill and serve them with lemon wedges.