Summarize the following:
The setup for this data table is much like for SUMIF, but it can support multiple criteria differing ranges. Make a column with numeric values, a second column with a conditional value (e.g. yes/no), and a third column with another conditional value (e.g. date). Select a cell and enter "=SUMIFS()". Within the parentheses enter the summation range, criteria ranges, and target criteria. Important to note, with SUMIFS the sum rage is the first value. For example, =SUMIFS(B1:B4, C1:C4, yes, D1:D4, ">1/1/2011"). This will calculate the sum of column B, as long as column C has the condition "yes" and column D reads a date later than 1/1/2011 (">" and "<" are symbols used to denote greater than and less than). Note that the ranges can be variable, which can be useful for large data tables.

summary: Setup your data table. Enter your SUMIFS function.

Summarize the following:
Place your dominant hand a few inches below the head of the crosse, and your off hand a few inches from the bottom of the crosse. The crosse should feel balanced in your hands. The head should be raised slightly above your shoulder, with your off hand keeping the crosse steady. To keep a lacrosse ball in the pocket of the crosse, cradle the lacrosse stick by rocking it back and forth while twisting the head of the crosse with your dominant hand. This is a tricky skill to learn, but if you keep practicing it will eventually become second nature. When you're just starting out, tracking the fast-moving lacrosse ball can be quite difficult. Try to keep your eyes trained on the ball as your opponents mount their attack, following all the passes that could lead up to a shot. When your opponents shoot the ball, pay close attention to the release point as this will help you determine where the shot is going. As you get more comfortable with watching the ball, you'll be able to anticipate your opponents' passes and shots. This will allow you to better position yourself to make a save. Your primary job is to stop the other team from scoring. The best way to do this is by catching the ball in your crosse, but you'll sometimes only be able to get your body in the way. React quickly to bring the head of your crosse into a position that will intercept the shot. Pay attention to the attacker's crosse. When the shot is released, move your top hand towards the ball. This puts the head of the crosse on a path to intercept the ball. To move your body into a good saving position, step towards the shot with the foot nearest the direction the shot came from. This will make it easier to catch the ball, but will also put your body in the way should you miss the catch. If you're having difficulty with catching the ball, spend some time practicing your technique. Have friend take shots at the goal, or pass a ball back and forth with you. If none of your friends are available you can practice against a wall; pass the ball into the wall and try to catch it on the rebound. Keep your body between the attacker and the goal. Shift your position as the ball moves around the field. Try not to leave the goal exposed or your opponents will take their chances with a shot. To further close down the shooting angle, take a step away from the goal line in the direction of the ball. This makes you appear bigger in relation to the goal and will make it even harder to score against you.

summary: Practice the proper crosse grip. Watch the ball. Stop the shot. Practice your positioning.

Summarize the following:
(14.7 ml) of butter in a frying pan. Turn your burner to medium high. You can also use 1 tbsp. of olive oil or a mix of butter and olive oil. For an Asian cuisine flavor, try a small portion of sesame oil in place of some of the olive oil. Use garlic in place of the shallot. Opt for pine nuts in place of almonds. Stir them to toast them in the pan. Add the shallot to the pan, along with 1/2 lb. (0.23 kg) of snow peas. They should be a bright dark green and still crisp when you remove them from the heat. Toss with salt and pepper.
summary: Heat 1 tbsp. Add 1/4 cup (25 g) of sliced almonds. Slice a medium shallot. Stir them with a wooden spoon for 2 minutes. Squeeze 1/2 lemon over the top.