Summarize the following:
Choose granulated white sugar, if you have it. Alternately, you can use coconut sugar, brown sugar or cane sugar. Use only a cup of sugar at a time. Refined white sugar, when ground, has the closest texture to icing sugar. Breaking down more than a cup at a time won't produce results as even in consistency. Combine cornstarch with granulated sugar if you're going to store the sugar. Cornstarch helps prevent clumps so your sugar maintains a powdered consistency. If you plan to use the sugar right away, cornstarch isn't necessary. If you're low on cornstarch, one teaspoon (six grams) will work. Pour the sugar into a glass blender or food processor. Add cornstarch, if desired. Pulse it for about two minutes. Alternately, you can use a spice grinder or coffee grinder, but be aware these may absorb flavor from previously-used spices or coffee. You may want to avoid using a plastic blender. It's unlikely but possible that sugar crystals may cause scratches to a plastic appliance. If you're using a blender or food processor with multiple settings, choose "pulse" or "blend." Wipe the spatula along the inside of the blender. Mix the sugar well so that it will blend and break down evenly. Turn off and unplug the appliance, if applicable. Pick up a bit of sugar in your fingers and feel the texture. Resume grinding the sugar if it feels gritty, until its texture is powdery. The sugar is done when it looks fine-grained and fluffy like confectioners' sugar. Stir the sugar with a fork. Place a mesh strainer over a bowl. Spoon the sugar into the strainer. Tap the side of the sieve repeatedly to sift the sugar into the bowl. Sifting aerates the sugar so that it's lighter, fluffier and clump-free. If you don't have a sifter, you can use a tea strainer or colander. Alternately, you can aerate the sugar by mixing it with a wire whisk. Use your newly ground sugar in place of confectioners' sugar in your favorite icing recipe. Make cake icing, such as buttercream or cream cheese icing. Frost cupcakes with peanut butter or berry icing. Or hold a gingerbread house together with royal icing! For a simple icing, combine a cup (220 g) of powdered sugar with a tablespoon (15 ml) of milk and 1/4 teaspoon (1 ml) of flavoring, such as vanilla extract, rum or lemon juice.

summary: Pick a type of sugar. Add cornstarch, if desired. Pulse or grind the sugar for about two minutes. Stir the sugar with a spatula. Pulse the sugar for two to three more minutes. Sift the sugar into a bowl. Substitute your ground sugar for icing sugar.

Summarize the following:
This is a high quality styling tool, and so it should work better than the alternative and also protect your hair better. The 1" barrel will allow you to create large curls that you can then shake out and scrunch up to create a wavy look. You can also use a curling iron with a larger barrel or a smaller barrel, though it may be more difficult to achieve the wavy look. You can buy curling irons from a beauty supply shop or online. A protective hair serum made from natural products, like argan oil, or a serum made to protect hair from heat will ensure your hair does not dry out when you curl it. Applying a protective serum to your hair before you use the curling iron on it will also help to protect your hair from any damage or breakage due to the heat. You can find a protective hair serum or spray at beauty supply stores, hair salons, in the beauty aisle of supermarkets, or online. To set the wavy look, you should apply a protective finishing spray once your hair has been curled. The spray can contain a setting agent or a finishing agent that will keep your hair in place but it should also have a protective element so your hair stays healthy and shiny throughout the day.

summary: Get a ceramic tourmaline 1" barrel curling iron. Use a protective serum. Look for a protective finishing spray.

Summarize the following:
You want to know how strong your moonshine is, both for aging and as an indication of how well your distillation went. Be sure not to confuse the proof and tralle readings on the hydrometer. Your proof will always be two times the amount of the tralle. If you do decide to age your whiskey, you want it to go into the barrel at around 58% to 70% ABV. Aging will make the whiskey smoother and give it its distinctive taste. Whiskey will only age in barrels. When it is bottled, whiskey will stop aging. Whiskey is generally aged in oak barrels. The barrels can be carefully charred or toasted first, or can be sourced from another distiller that's kept another spirit in the barrel for added flavor. If you want to add oak flavor to your moonshine but don't want to have to spring for a barrel, you can also add toasted oak chips to your whiskey. Toast your oak chips over low heat (200 F) in the oven for an hour, until they are aromatic but not yet charred. Remove and cool. Transfer to whiskey container and steep for 5 - 15 days or longer, depending on your tastes. Strain the whiskey through cheesecloth or a clean pillowcase to catch all the wood chips. . After your whiskey is aged, you'll want to dilute it before you drink it and bottle it. At this point, the whiskey is still probably 60% - 80% ABV, which would make for a fiery, uncomfortable drinking experience. It should be diluted to around 40% or 45% ABV for a much more pleasant drinking experience. Bottle your whiskey, along with a note on when you bottled it. Always drink responsibly.
summary: Use a proof and tralle hydrometer to test the ABV (alcohol by volume) of your moonshine. Age the whiskey. Dilute the whiskey Bottle and enjoy!