Summarize the following:
Rinse your potatoes with cool water and scrub them with a soft sponge. Most potatoes have a few green or brown spots. Use a sharp knife or vegetable peeler to cut these parts away. Remove the skin by peeling with a vegetable peeler or using a sharp utility knife. Remove all the skin and then remove any green spots or blemishes that remain. When the potato is completely peeled, place it in cold water immediately until ready to cook or ready to cut to desired size.  The cold water will prevent the outer surface of the potato from discoloring. Always peel or cut away from your hand when skinning potatoes. Cut lengthwise into 3/8 to 1/2 inch thick slices. Leave your potatoes in slices to make wedges or cut again into chunks. Brush your potatoes immediately with cooking oil and seasonings.  Brushing potatoes right away prevents them from turning brown and sticking to the grate when placed on the grill. In a small bowl, mix cooking oil with a small amount of butter, salt, pepper, and garlic for a tasty seasoning spread. Place them toward the center of the grill with one of the cut sides down. If you cut your potato pieces into chunks, you can place them on a piece of foil or on skewers before putting them on the grill to keep from loosing them in-between the grates. Adjust your grill to medium heat and cook for 5 to 6 minutes and turn to the other cut side. Cook on second side for 5 to 6 minutes and then turn wedges so the skin side is down. Finish cooking until tender. Potato wedges should be nicely brown. Serve while hot.

summary: Wash your potatoes. Remove the blemishes. Peel and soak the potatoes (optional). Cut the potatoes. Brush the potato pieces. Place the potato pieces directly on the grill. Cook your potatoes.


Summarize the following:
Use great care in setting the eyes. Typically, the eyelids tend to sag back in its socket, so a small piece of cotton is placed between the lid and the eye to round it out. In some cases, a plastic eye cap is used for this purpose.  Eyelids are never sewn shut but may be glued shut in some cases. The features need to be set before the embalming fluid is introduced, because that fluid will "set" the body fairly rigidly, making it difficult to do it afterward. One of two methods is typically used to set the mouth.  Sometimes, the mouth is sewn shut using suture string, passing a curved needle through the jaw under the gums and back up through the septum. Avoid tying the string too tightly to give the jawline a natural appearance.  An injector gun is also commonly used in conjunction with a mouth form. Like a mouthguard or a dental prosthetic, the mouth form holds the jaw together according to the natural bite and alignment of the jaw. This method often includes less room for human error. A small amount of cream should be used on the eyelids and lips to keep them from drying out, giving them a natural and lifelike appearance.

summary: Close the eyes. Close the mouth and set it naturally. Moisturize the features.


Summarize the following:
If you have a stand mixer, use the bowl attached to it. If you don’t have a stand mixer, you can put the ingredients in a regular bowl and use a handheld mixer. Continue beating the cream and sugar until the consistency has thickened. It should take about 3 minutes. You can use whatever fresh fruit you like – just be sure to dice it first. Fold the coconut, marshmallows, and fruit into the coconut cream mixture until all of the ingredients are thoroughly coated with it. If you don’t have any fresh fruit on hand, use canned fruit instead. Be sure to drain the syrup from the can before adding the fruit. Otherwise, you'll end up with runny salad! If you aren’t ready to eat the salad immediately, cover the bowl or transfer it to a lidded container and place it in the fridge. Serve the salad chilled. Refrigerate leftovers and eat them within 3 to 5 days.
summary: Put the coconut cream and powdered sugar in a large bowl. Beat the coconut cream and sugar on medium-high for 3 minutes. Mix in the coconut, marshmallows, and diced fruit. Refrigerate the ambrosia salad until you’re ready to serve it.