Summarize the following:
Cut your celery into snack-like pieces by slicing each stalk down the middle lengthwise. Then you can chop up the 2 halves into 34 inch (7.610cm) pieces, choosing how long you want each celery stick to be. You can also skip the lengthwise cut, leaving the celery in its half moon form. This is perfect for holding your favorite spread, such as peanut butter, in the middle. Using a sharp knife, cut the celery stalks into pieces that are 1 to 1.5 inches (2.5 to 3.8cm). Stop cutting when you reach the joint that connects to the leaves. Cut the celery into small slices so that they resemble half moons. Most slices will be 18 to 14 inch (0.32 to 0.64cm) thick. If you want larger half moons, you can cut the celery at an angle. This creates slices that are longer but just as thin. Cut the stalk lengthwise into 2 or 3 even strips. Then cut each strip into sections that are 1.5 to 2 inches (3.8 to 5.1cm) long so that the celery pieces resemble batons, or tiny sticks. Split each stalk into 2-4 sections lengthwise, so that you form long, skinny pieces. Keep one end of the stalk attached to the base/root/end in order to chop faster. Begin cutting up the celery crosswise, finely dicing the stalks to your desired size. Splitting the stalk down the middle before dicing will create fine dice, while splitting the stalk into 4 pieces will form incredibly fine dice.

summary: Split the celery into long pieces for a snack. Chop the stalks into large chunks for stocks, sauces, and stews. Cut the celery into thin slices for salads or sautees. Create celery batons to use in soups and salads. Dice the stalk finely for the smallest cut. Finished.

Summarize the following:
Hollandaise sauce goes well with poached fish, eggs and steamed vegetables.

summary: Cut the butter into small chunks with a sharp knife. Whisk the egg yolks with the tablespoon of water in a heavy-based saucepan. Put the saucepan over a double boiler base that is simmering over low heat. Add the chunks of butter gradually, without ceasing to stir, until the sauce is well mixed. Add salt and pepper to taste. Pour in the lemon juice whilst still adding the remaining butter chunks. Remove the sauce from the heat once the sauce has a smooth and creamy consistency. Serve.

Summarize the following:
Before you take your valance piece to the sewing machine, place a pin in each of the valance's corners to help keep the folds in place. You may place more pins if desired, but the creases you created with the iron should be enough to keep the fabric in place for sewing. Use your sewing machine to sew a straight stitch all along the edge of the inner fold on all 4 sides of the fabric. Sew about 0.25 inches (0.64cm) from the fold all the way around to secure the folds. However, make sure to keep the stitching on the inside of the fabric. Do not sew all the way to the outer edges. Remove the pins as you sew. To ensure that your curtains have a strong seam to hold them on the curtain rod, sew an extra straight stitch along the bottom edge of the top fold. Sew about 0.25 inches (0.64cm) from the bottom of the fold and sew all the way across the bottom of the fold so that the outer edges of the valance will be secured as well. To complete your valance, remove it from the sewing machine and trim away any excess threads. Slide the valance onto your curtain rod by inserting the rod through the loop you created. Then, hang the curtain rod and fan out the valance. Make sure that the print side of the valance is facing you when you hang it.
summary: Place a pin in each of the corners. Sew a straight stitch 0.25 inches (0.64cm) from the inner edge on all 4 sides. Sew an extra stitch along the bottom of the top fold. Trim away any excess threads. Hang the valance.