Summarize the following:
Any soap will do, but the harder the soap, the more difficult it will be to cut. On the other hand, if it is soft instead of firm, it will be more likely to crumble. Rectangular soap is easier to cut for beginners than round soap. The color you use is up to you and your project idea. Inexpensive ivory soap is good for practice. A carving or paring knife is perfect for whittling down the soap into a basic shape. Soap is often soft enough that kids can use butter knives, plastic knives, spoons, or popsicle sticks. For detail work, you may wish to get a finer knife such as a detailing knife or substitute in an orangewood stick or toothpick.

summary: Choose a bar of soap. Get a knife.

Summarize the following:
These instruments can be purchased cheaply online or in a store that sells medical equipment. Alternatively, many drugstores have free blood pressure meters you can use, and some medical offices offer free blood pressure checks. Blood pressure checks are also part of a routine doctor's visit. Make sure the right sized cuff is used. If the cuff is too large for the arm, the results will be falsely low. If the cuff is too small for the arm, the results will be falsely high. Make sure that the cuff is at the same level as the heart. Be still when the cuff is inflated. Agitation will raise peripheral resistance and falsely elevate the blood pressure measurement. This is the blood pressure in vessels during a heartbeat, when the heart is pumping. If a manual cuff is used, the cuff is inflated until no pulsation is heard with the stethoscope over the brachial artery, then the cuff is slowly deflated and the highest pressure at which pulsation is heard is the systolic blood pressure. This is the pressure between heartbeats, when the heart is resting. If a manual cuff is used, after noting the systolic blood pressure, the cuff is slowly deflated further until no more pulsation is heard, which marks the diastolic blood pressure. Realize that one reading does not confirm you have hypertension. A diagnosis of hypertension requires at least three measurements above 140/90 at least three weeks apart between the first and third measurement. Blood pressure should be consistently elevated to diagnose hypertension. Your doctor can confirm the diagnosis of hypertension and order additional tests to look for possible etiology and evidence of organ damage. Basic tests include: Blood urea nitrogen and creatinine and urinalysis to look for kidney damage. Serum sodium, potassium, calcium, and thyroid-stimulating hormone to look for an endocrine cause for the hypertension, such as Conn's syndrome. Fasting blood glucose, total cholesterol, HDL and LDL cholesterol, and triglycerides to look for presence of a metabolic disorder, such as diabetes mellitus or hypercholesterolemia. If you're a diabetic with hypertension, ask your doctor about taking an ARB or ACE inhibitor. Electrocardiogram and chest radiograph to look for evidence of hypertensive heart disease. " This occurs when your blood pressure spikes in the setting of a clinic or doctor's office (the "white coat" refers to the white coats doctors sometimes wear), but is relatively normal in other settings. Some believe this is caused by the stress of going to the doctor's office, but some believe it is a sign that you may develop hypertension later on. If you experience white coat hypertension, ask your doctor about the possibility of wearing a blood pressure monitor outside of the office. The data collected by this monitor, when worn for 24 hours, can help determine if you are at risk for hypertension as a long-term issue.

summary: Check your blood pressure with a blood pressure meter or sphygmomanometer. Record the systolic blood pressure (SBP). Record the diastolic blood pressure (DBP). Monitor your blood pressure over a period of weeks to months. See a health professional. Be aware of "white coat hypertension.

Summarize the following:
Slow-cooked chips cook evenly and crisp up well. Set your oven to 325 degrees Fahrenheit, or 160 degrees Celsius. Move the racks to the middle position. Scrub the potatoes under running water to remove dirt, and cut off any green areas. You can leave the flavorful skin on, or peel it if you prefer a uniform appearance. Russets and Yukon Gold are two good options for this recipe. Avoid waxy or boiling varieties, since these tend to fall apart or cook unevenly. Uneven slices are much more difficult to cook, since the thin slices will burn before the thick ones are ready. Use a mandoline set to inch (3 mm), or a slicing disc attachment on a food processor. If you don't have either of these, sharpen a knife as much as possible and cut by hand. Keep the mandoline surface wet to keep the starch from sticking to the surface. Use a corrugated knife or mandoline blade if you prefer wavy chips. This size makes a thick-cut, crunchy chip, similar to store-bought kettle-cooked chips. You can cut the slices thinner with mandoline, but thin slices burn more easily. Starch molecules are essentially long chains of sugar, and just like sugar, they caramelize and turn brown when heated. If you prefer a light-colored potato chip with no burnt flavors, parboil the slices first to get rid of some starch: For every two large or three medium potatoes, combine 2 quarts (2 liters) water and 2 tbsp (30 mL) white vinegar in a large pot. The vinegar stops the potatoes falling apart. Bring to a boil. Add potato slices and cook for exactly three minutes. Cook for one or two minutes instead if slices are thinner than inch (3 mm). Drain potatoes and transfer to a baking sheet lined with paper towels. Pat dry, then leave on paper towels for five minutes to finish drying. Move slices occasionally for even drying. Grease heavy-gauge baking sheets or roasting pans with a light layer of olive oil, butter, or cooking spray. Thin, lightweight baking sheets may warp in the oven or burn the chips. If these are your only option, let the sheets warm in the oven as it preheats, and cover the entire surface with chips. Brush or spray on a little bit more oil or butter over the slices, or just flip them over once on the greased pan. See below for additional flavor ideas. Check on the chips frequently, since the cooking time can be unpredictable due to differences in potato variety. Rotate the pan halfway through for even cooking. Remove chips as soon as they are completely dry and the edges are starting to turn golden brown. You can leave them to brown a little more if you prefer them that way. If some slices brown more quickly than others, remove them with tongs and continue baking the rest. This cooking time is for " (3mm) slices. Thicker slices may take much longer to cook. Transfer your homemade baked potato chips onto paper towels to absorb the excess grease. Leave them uncovered to finish crisping as they cool. Homemade potato chips will turn soft sooner than store-bought chips. Keep leftovers in airtight containers in a dry, cool location.
summary: Preheat your oven. Prep the potatoes. Cut into thin, even slices. Parboil to reduce starch (optional). Grease the baking sheets and potato slices. Add the potato slices in a single layer. Sprinkle with salt and spices to taste. Bake for 1530 minutes. Let cool on paper towels. Eat within a couple days.