Summarize the following:
A few studies have recently suggested that increasing the amount of lycopene and astaxanthin in your diet can actually help to protect you against sunburn. Lycopene is found in high concentration in tomatoes, particularly in tomatoes that have been cooked or in tomato products. Astaxanthin is found in algae, so it might be a bit more difficult to get into your diet. However, you can dine on animals that eat algae, like salmon and shrimp. The research on the sun protection offered by lycopene and astaxanthin are optimistic, but not 100% proven. Even if you start eating tomatoes and shrimp at every meal, you should still use a second form of sun protection. If you want to take the guesswork out of your sun protection, download a mobile app like Sunvisor. With Sunvisor, you can check your UV exposure risk, set countdowns to apply more sunscreen, and get an alert when you've been exposed beyond safe levels. It's easy to start having fun outside and lose track of time, so apps like Sunvisor can keep track of things for you. It's no surprise that in the era of the FitBit and the Apple Watch, there's also a gadget for your wrist that can help keep you safe in the sun. There are several, in fact! Some are high tech, and some are simply wearable reminders to be safe and thoroughly protect yourself while outdoors. One of the more high-tech options is the JUNE by NetAtmo. It syncs with an iPhone app to track your UV exposure and give you personalized suggestions to protect yourself. It is sold for about $50.00. For a cheaper, no nonsense option, you can get a simple UV color-changing wristband for $2.50. When it turns purple, it means you're getting some strong rays and should take precautions to protect your skin.

summary: Eat strategically. Download a sun-smart phone app. Wear a UV-tracking bracelet.

Summarize the following:
Find a clean dish sponge (not a scour pad) and a ballpoint pen with a removable tip. A cheap, plastic pen works best, as long as you can easily pull off the plastic tip and remove the ink. A slightly see-through pen can make it easier for you to see what you are doing. Use your finger to feather and break up the fibers of the sponge.

summary: Gather your materials. Leave about 1/4-1/8 of an inch of the sponge sticking out of the pen.

Summarize the following:
Place the skillet over medium heat. It will take around 2-3 minutes for the butter to melt. If desired, you can use 2 tbsp (30 g) of butter and 0.125c (30ml) of olive oil. Carefully place the frozen pierogies in the pan one at a time so they don't cause the melted butter to splatter. You'll get about 12 pierogies in a standard 16oz (450g) package of frozen pierogies. If you are using uncooked frozen pierogies, you should boil them on the stove (until they float) or in the microwave (for 5 minutes), then pat them dry before adding them to the skillet. Put the lid back on the skillet and let everything cook for another 2 minutes. Then take the lid off, flip the pierogies over, and stir the veggies once more. Keep uncovering the skillet, flipping the pierogies, and stirring the onions and mushrooms until everything is browned to your liking. It will likely take 14-16 minutes total for the pierogies to heat through and become nicely browned on the outside. If the pierogies have browned in 12 minutes or less, turn down the heat to medium-low and cook them for a total of at least 14 minutes. Press down on a pierogi to make sure they are soft and heated through in the middle. Once they're nicely browned, the pierogies are ready to serve and enjoy!
summary: Melt 4 tbsp (60 g) of butter in a large skillet. Add 12 frozen, pre-cooked pierogies to the pan. Cook the pierogies for 2 more minutes in the covered skillet. Cover the skillet and keep checking the pierogies every minute.