Article: . Get out 1 pound (453 g) of gizzards and carefully cut each of the gizzards in half lengthwise. Wash the gizzards thoroughly under cold water. Use your fingers to loosen and rinse away any debris or sediment. Peel away and trim the yellow lining from the gizzards and throw it away. You can use chicken, turkey, goose or duck gizzards for this recipe. Put the gizzards into a large saucepan. Cut 2 stalks of celery and 1 onion into chunks. Add the vegetables to the saucepan along with 2 bay leaves and 1 teaspoon (3.5 g) of the celery salt. Pour in enough water to cover the gizzards by 1 inch (2.5 cm). Turn the heat on to high and bring the water to a boil. Turn the heat down to low and put the lid on the saucepan. Let the gizzards bubble gently for 2 1/2 hours or until they're completely soft. You might need to pour in water if too much water evaporates and the gizzards aren't covered. Use a slotted spoon to scoop out the gizzards and place them in a bowl. Scoop out the vegetables and discard them. Pour the stewing liquid into a measuring jug and set it aside. Sprinkle all of the seasonings over the gizzards in the bowl and toss them gently to coat them completely. You'll need to season them with:  1 teaspoon (5 g) seasoned salt 1/2 teaspoon (2 g) celery salt 1/2 teaspoon (1.5 g) ground black pepper 1/2 teaspoon (1.5 g) dried Italian herb seasoning 1 teaspoon (3 g) garlic powder 1/4 teaspoon ground cumin 1/2 teaspoon Louisiana-style hot sauce Pour 1/3 cup (80 ml) of the reserved stewing liquid on the seasoned gizzards. Put the bowl of gizzards in the refrigerator and chill them for at least 30 minutes. Stir them a few times while they chill. You can discard or use the rest of the stewing liquid in another recipe. Pour the leftover stewing liquid into freezer-safe containers and freeze the liquid for up to three months. Pour 3 cups (709 ml) of oil into a deep-fryer or large saucepan. Heat the oil until it reaches 375 degrees F (190 degrees C). While the oil heats, put 1 cup (130 g) of all-purpose flour into a seal-able plastic bag. Transfer the gizzards to the bag and seal it shut. Shake the bag to cover the gizzards with the flour. Get one-quarter of the gizzards out of the bag and carefully lower them into the hot oil. Let the gizzards fry for about 5 minutes so they become golden brown. Lay a paper towel on a large plate and transfer the fried gizzards to the towel. Bring the temperature of the oil back up to 375 degrees F (190 degrees C) before you add another quarter of the gizzards. Continue to fry the rest of the gizzards in small batches so they fry evenly. Serve them while they're hot and crispy. Avoid storing leftovers because they'll become soggy. If you crowd the pan with too many gizzards, the temperature of the oil will drop. The gizzards will absorb more oil, won't become as crispy, and will take longer to cook.
Question: What is a summary of what this article is about?
Wash and trim the gizzards Combine the gizzards with vegetables and some of the seasonings. Simmer the gizzards for 2 1/2 hours. Separate the gizzards from the vegetables and stewing liquid. Season the cooked gizzards. Add stewing liquid and chill the gizzards for 30 minutes. Heat the oil and coat the gizzards with flour. Fry a batch of gizzards for 5 minutes. Fry the rest of the gizzards.

Problem: Article: Put on latex gloves and use a sharp knife to cut off the stems from four habanero peppers. Remove the seeds and discard them. Set the habaneros aside while you prepare the peaches.  Wash down the cutting board and knife so you don't transfer the irritating oils from the habaneros. Remove the latex gloves and discard them after you've prepped the peppers. Wash six or seven fresh peaches and use a paring knife or vegetable peeler to remove the skins. Slice each peach in half and remove the pits. Roughly chop the peaches. If you can't find fresh peaches, consider using frozen and thawed or canned, drained peaches. Transfer the chopped peaches and habaneros into a large skillet. Stir in 1 cup (200 g) of light brown sugar and 1 cup (240 ml) of the white vinegar. Turn the heat on to medium and stir it occasionally until it starts to simmer. Turn off the heat and let the mixture cool for 10 to 15 minutes. Transfer it to a blender or food processor and put the lid on it. Pulse the mixture until it's completely smooth. Pour the sauce back into the skillet. Stir in 2 teaspoons (10 g) of sea salt and one pinch of freshly grated nutmeg. Turn the heat to medium and stir in the remaining ½ cup (120 ml) of vinegar. Cook and stir the sauce until it comes to a boil. You can use a shallow spoon to scoop away any foam that rises to the top of the sauce. Transfer the sauce to airtight containers or clean bottles. Refrigerate the sauce for up to six months.
Summary: Cut and remove the seeds from four habaneros. Peel, pit, and chop the peaches. Simmer the peaches, habaneros, and seasonings. Cool and blend the habanero peach mixture. Season the sauce and stir in the rest of the vinegar. Bring the sauce to a boil and store it.

Tap the Google Maps icon on your home screen or apps menu to open Google Maps. to a location.  Use the search bar at the top to search for an address or the name of a place.  Then tap Directions to get directions to the name of a place. It's the icon with three dots to the right of the search bar at the top.  This displays the options menu. It's in the menu that appears when you tap the icon with three dots next to the search bar.  This adds another search bar below the starting and ending search bar at the top. This adds the new location as a stop along your route.  Each time you add a new stop, an additional search bar will appear below the search bars.  You can add as many stops as you need.  To remove a stop, tap the "X" icon to the right of a stop at the top of the screen. To change the order of a stop, tap the icon with two or three line (☰) in the search bar next to a stop.  Then drag the stop up or down. It's the blue button below the list of stops at the top of the screen.  This finalizes your route.  You can tap Start to begin guided navigation.
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One-sentence summary --
Open Google Maps. Get directions Tap …. Tap Add Stop. Enter an address or name of a place in the new search bar. Tap Done.