Summarize the following:
Boneless turkey breast can be bought fresh or frozen by the pound. Turkey breasts are much larger than chicken breasts, so you'll want to factor that in when you decide how much to buy. A serving size of turkey breast comes out to 1/4 to 1/2 pound per person. Since cooked turkey keeps well in the refrigerator, you may want to buy extra so you'll have leftovers for sandwiches. If you're buying fresh turkey, look for tender pink breasts with no spots of discoloration. If you're buying fresh turkey that comes prepackaged, make sure to use or freeze it before the expiration date. Choose frozen turkey breast with no signs of freezer burn. Uncooked turkey breast can be kept in the freezer for up to nine months. If you try to cook your turkey from a frozen state, it will take an incredibly long time. Using a refrigerator to thaw slowly is the recommended method. The night or so before you plan to cook the turkey breast, place it in the refrigerator so it can slowly thaw. You'll need to allot 24 hours of thawing for every 4 to 5 pounds of weight. Leave frozen breast, still in its packaging, in the refrigerator for as long as necessary to thaw it out. Put the breast on a plate or tray to catch any juices that might drip out of the packaging as the meat thaws. If you're pressed for time, thaw the turkey in cold water bath. Submerge the still-wrapped turkey in a large bowl or sink of cold tap water. Replace the water every half hour with fresh cold tap water.Allot half an hour of thawing time per pound of weight using this method. Use a microwave for the fastest thawing alternative. Remove all packaging from the turkey breast. Place it on a microwave-safe dish to catch any juices. Use the power setting and cooking time recommended for thawing or defrosting meat in the user's manual. Once the breast has thawed, remove any packaging it came in. Fresh or frozen turkey breast often comes wrapped in plastic netting, and you want to be sure to remove this before cooking the turkey. If your breast came rolled up like a roast, unroll it before cooking. While using a marinade isn't required, it results in tender, flavorful meat. Make your marinade at least an hour before you plan to cook the turkey. Choose any store-bought marinade to flavor your turkey, or make your own. Place the turkey in a large food storage container and pour the marinade over it. Use one-fourth cup of marinade into the container for every pound of turkey meat. Let it marinate for one to three hours before cooking. You can whip up a quick marinade by mixing 1/2 cup vinegar, 1/4 cup olive oil, 4 teaspoons minced garlic, 1 teaspoon pepper and 1/2 teaspoon salt for every four pounds of turkey. Be sure to place the meat back into the refrigerator for the duration of the marination. Because thawing at high temperatures (cold water bath and microwave) can encourage bacteria growth, it's recommended that you cook fast-thawed meat immediately. Therefore, you must slow-thaw your turkey breast in the refrigerator if you plan to marinate it for a few hours before cooking.

summary: Buy it by the pound. Thaw it if it's frozen. Remove the packaging. Consider marinating the turkey breast.

Summarize the following:
Ammonia can be toxic to tropical fish. For this reason, it is important to regularly monitor the water quality of your tank. You should also only add new fish gradually to your tank. Fish are responsible for some of the ammonia output that inevitably ends up in your tank. When you are setting up a new tank, introduce fish slowly. Add tropical fish to your tank in small groups. Monitor the water to make sure that the ammonia levels are remaining steady. Ammonia is lethal, so try to keep your levels as close to zero as possible. 0 is the ideal level of ammonia in a fish tank. In addition to checking your water, you can look for other symptoms that your ammonia levels are too high. The primary symptom is the death of a new fish. If you add a new fish to a previously healthy tank, that fish might be reacting to unexpected ammonia. Fish who are suffering from ammonia poisoning have trouble getting oxygen they need from the water. Ammonia causes fish gills to stick together and fish can't breathe. On many tropical fish, you can visually see their gills moving. If you can't see the gills moving anymore, your fish might be in distress. Non-lethal levels of ammonia can still be a problem. Fish exposed to ammonia will experience stress and might behave differently than usual. They may swim faster than usual or appear erratic in their movements. Remember to always take care to keep your fish safe and healthy. If you discover that ammonia levels are too high, take steps to lower them immediately. You should also take precautions to try to prevent levels from rising. Protect your fish by carefully monitoring your population. If a fish dies, it's a sign there might be a problem with your water. Make sure to relocate your fish if your filter breaks. Consider having a back up tank so that your fish will have a safe place to go.

summary: Introduce new fish slowly. Know the signs of a problem. Protect your fish.

Summarize the following:
Choose a 1.5-inch (3.8 cm) width for your first bow. Cut the end of the ribbon straight with a pair of fabric scissors. A 22-inch length will make approximately a 3.5-inch (9 cm) bow. A 28-inch length will make a 4-inch (10 cm) bow. They should each be 4 inches (10 cm) long. This thicker form of thread will make a sturdier stitch. Double knot the floss at the end of a 6-inch (15 cm) length of thread. Keep the rest of the materials close at hand. Take a lighter and hold the flame against the very edge of the ribbon where you cut it off the spool. Move the lighter along the edge so it will not fray.
summary: Cut a 22 to 28 inch (56 to 71 cm) length of non-wired grosgrain ribbon. Cut 2 lengths of 3/8-inch (1 cm) thick grosgrain ribbon. Thread your needle with embroidery floss. Plug in your hot glue gun. Heat seal your ribbons.