Q: Grilling is a common summer cooking method. The weather is nice, the sun is out and you can enjoy eating your foods outside as well. Although grilling is a very high-heat method of cooking, if you're using an outdoor grill, the heat can dissipate into the air around you. Indoor grill pans or grill tops may heat up your whole kitchen, making your home much warmer. These still require you to heat up your stove top to a high heat level in order to cook foods thoroughly. Grilling allows you to cook just about every type of dish or food that you'd want without having to turn on your oven. You can do a whole chicken, make burgers, grill vegetables, make baked potatoes or even make sweet desserts like baked apples all without turning on the stove or oven. If you don't have the luxury of an outside grill, you'll still need to use your stove to cook foods indoors. Skip the oven and only use your stove top to make any cooked foods. You may notice a slight increase in your kitchen temperature when using the stove top, but it will be significantly less than if you turned on the oven and decided to roast a whole chicken or bake potatoes. Avoid baking or roasting foods. These cooking methods require your oven to heat up and stay hot for extended periods of time. This can make your house or apartment warm and more difficult to cool down. To speed up cooking time on the stove top so you can minimize how much you heat up the kitchen, try: slicing foods into smaller pieces, using thinner or smaller cuts of meat or poultry, and covering your pan or pot to trap the heat inside. If you can, try to focus on foods and meals that are served cold or don't require any cooking (or very little cooking). This can help keep you and your home cooler during the hot summer months. Try sticking to foods and recipes that don't require you to turn on the oven or only need a quick cooking session on the stove top. This can help reduce the heat dissipated into your kitchen. Chilled foods can include: cold salads (tuna salad, chicken salad); green salads; cold vegetable salads (three bean salad, beet salad); chilled soups; and yogurt/cottage cheese with berries. Also try to make meals that require little to no cooking. You can make sandwiches, scrambled eggs on toast, grilled chicken or steak over a salad, chilled soba noodle salad with raw vegetables, cheese and crackers with deli meat, or a poached egg over a spinach salad. Try to figure out a good method of keeping your kitchen cool in the summer as well. This will help you prepare meals during those hot summer months without getting too hot. If you have windows in your kitchen, keep them open for ventilation. You might want to try to opening windows on opposite sides of the kitchen or house to get a cross draft. Try using a portable fan to keep hot air moving through the kitchen. You can align it so it points toward a window or pushes hot air out of the kitchen area. Also, if you do need to use the oven to bake or roast something, try doing it early in the morning when the temperature is the most cool. This will help prevent heating up the kitchen in the middle of a hot day.
A: Heat up the outdoor grill. Use the stove top. Go for chilled foods and those that don't require any cooking. Keep your kitchen cool.

Article: Latik is made from coconut curds, which separate from the fat. You can use coconut milk, but the recipe is faster and makes more latik if you use the thicker, fattier coconut cream skimmed from the top of the can. You can also make coconut milk from fresh or shredded coconut. To make coconut cream, follow the same recipe, but use 4 parts coconut meat to one part water. Pour the coconut cream (or coconut milk) into a non-stick pan. Heat over medium heat until the mixture starts to simmer, then reduce to medium-low heat. Let it simmer, stirring occasionally, until it thickens. This takes about an hour. Once most of the liquid has evaporated, the coconut cream will separate into two parts: oil and curds. Keep heating it as this happens, stirring frequently to prevent burning. Leave the curds and oil in the pan and reduce the heat to low. Stop stirring until the oil begins to fry the curds, turning them golden-brown. Once they start to change color, stir occasionally so they cook evenly. The latik will continue to cook for a few minutes, turning a deep brown color. Pour the mixture through a mesh to separate the solid latik from the coconut oil. You can use the oil instead of butter in the ube halaya, or brush it on top once the halaya is finished. Sprinkle the latik on top of the ube halaya before serving Store latik in an airtight container in the refrigerator for up to one month. Store coconut oil in an airtight container away from light and heat. It should last for at least a few months either in or out of the refrigerator, but homemade coconut oil may have traces of curds that cause it to spoil faster.
Question: What is a summary of what this article is about?
Start with coconut cream or milk. Simmer the coconut cream until it thickens. Keep heating until the curds and oil separate. Let the curds fry at low heat. Turn off the heat. Drain the coconut oil out. Serve on top of ube halaya.

Q: Cut your fuchsias back so they are contained in their area. Any plants that crowd together will compete for sunlight and resources, making them grow less efficiently. The end of each new branch will continue to grow outwards if left on your fuchsia. Make your cut above the knobby spots on the stem where leaves grow on the stem, otherwise known as a node. Flowering will be delayed until later in the season, but your fuchsia will produce more flowers for a longer amount of time. Long branches will get heavy with leaves and flowers and could break under strong winds. Leaf nodes will split into 2 or 3 individual branches that produce more flowers when they're cut back. Count up from the main stem to the second or third node with 2 leaves and make your cut. The leaves on each node will grow on the opposite side of one another. This makes new branches spread out. Remove any spindly branches growing inside the shrub. This helps the air flow through the plant and prevents fungal disease. Keep hedges clean and shaped. Use a larger pair of hedge shears to cut a large area in a short amount of time.
A:
Remove any branches that interfere with other plants. Prune the growing tip on stems to promote branching. Cut above nodes that have 2 leaves. Trim fuchsia hedges to a uniform height and width.