Summarize the following:
Combine the sugar, heavy cream, yogurt, and lime juice in a bowl. Top the red layer with the white layer, about 1/3 filled. Place the molds back in the freezer until it's firm.

summary: Mix the ingredients. Layer the molds. Freeze the mixture.

Summarize the following:
You'll also want your meat to be a kind that uses quick cooking methods, like New York strips, rib steak, and porterhouse cuts. Small cuts of meat should be avoided, as the loss of moisture during aging can make these seem too small to be the main course of a meal. Larger pieces, on the other hand, can be trimmed down. Individually cut steaks will not work for the dry aging process. You'll need a whole cut, like rib sections 103, 107, 109A, and 109 Export. Boneless beef rib or loin roast rated as "choice" or "prime" are also good options for your dry aging. When buying one of these cuts from a butcher, you should ask him not to trim your cut of meat at all. Do not trim your meat before storing it for dry aging. The color is directly related to the tenderness of the beef and how long the aging process should last. If your beef is darker, it does not need to be aged more than a week. Beef that is lighter in color should be aged more than 7 days, but no longer than 30 days. If you have difficulty discerning the color of your meat at a glance, you might want to compare it side by side with a fresh cut of meat. Remove your meat from the packaging it came wrapped in. Then, with cool water, thoroughly rinse all parts of the meat exposed to the open air. After you have finished rinsing, pat the meat dry with paper towels. Once your meat is dry, it's ready to be wrapped. The cheesecloth will form a protective barrier around your meat and will prevent the meat from dehydrating too suddenly. Wrap your cut of meat loosely in the cheesecloth so that all exposed portions of it are covered by three layers of the cloth. You can also protect your meat from sudden dehydration with a triple thick layer of paper towel.

summary: Choose a high quality, large cut of meat. Examine the color of the meat prior to storing. Unwrap and rinse the meat. Wrap your meat in cheesecloth.

Summarize the following:
If you and your friends share the same taste in music, this shouldn't be too hard. Maybe you also know someone who has taken a class in the past who can give you some tips. You can also ask around, post a facebook or twitter status, or gather friends who you know are up for anything. You should never be too forceful with your friends. If they are too uncomfortable, no one will have any fun. This might mean that you aren't dancing with your closest friends, but rather your friends who are the most up for dancing. That's okay! You can have more than one type of friend. If you or one of your friends has previous experience with dancing, this can be very valuable to the group. The best thing about doing things in a group is that you suddenly have the knowledge of multiple people. There are multiple ways to dance in a group, so decide on the one that best fits the group that you have. There plenty of group routines that you can copy just by watching videos. If you want to do something more formal, like a performance, this would be the way to go. Maybe you just want to dance as a group in a club. In that case, it would be better for you all to learn hip hop moves or solo routines, so that you can switch off. There are plenty of youtube videos for individual moves that you can learn together. You don't have to wait until everybody is 100% confident in him or herself. That's the beauty of working in a group! You always have everyone's support and the knowledge that everyone you are with wants to dance with you too.
summary: Gather friends who you know are interested. Pool your knowledge. Decide on a style. Take the clubs by storm!