Summarize the following:
Honey has been shown to be more effective than cough medicines for some people, so making your own honey cough suppressant may help relieve your dry cough. Making a honey-lemon cough suppressant is easy and you may already have everything that you need in your kitchen. To make a honey-lemon cough syrup, you will need: 1 cup of honey 3 4 tablespoons of fresh lemon juice Two to three cloves of garlic (optional) One 1 inch piece of ginger (optional) 1/4 cup of water Small sauce pan Wooden spoon Mason jar with a lid Warm up one cup of honey. Then, add three to four tablespoons of freshly squeezed lemon juice to the warm honey. If you only have bottled lemon juice, use four to five tablespoons. If you only want honey and lemon in your natural cough syrup, then you may add cup of water to the honey-lemon mixture and stir while heating the mixture over a low flame for about 10 minutes. If you want to increase the medicinal properties of your honey-lemon cough syrup, then hold off on adding the water and heating the mixture. There are some other ingredients that you can add, such as garlic and ginger. Garlic has antibacterial, antiviral, antiparasitic, and antifungal properties, so it may help to fight off whatever is causing your dry cough. Peel two to three cloves of garlic and chop them as finely as possible. Add the garlic to the honey and lemon mixture. Ginger is often used to improve digestion and to treat nausea and vomiting, but it can also thin out mucus and reduce your cough reflex. Cut and peel about 1 inches of fresh ginger root. Grate the ginger and add it to the honey-lemon mixture. Measure out cup of water and add it to the honey-lemon mixture. Then, heat the mixture on low for about 10 minutes. Stir the mixture as it heats to ensure that the ingredients are well-combined and heated all the way through. After you have finished heating the mixture, you will need to transfer it to a mason jar. Pour it in slowly and scrape the pan with your spoon to ensure that all of the ingredients go into the jar. Place a lid on the jar. You will need to keep this mixture in the refrigerator to keep it from spoiling. Discard any remaining syrup after one month. Take one to two tablespoons of the honey-lemon cough suppressant as needed. Never give honey to a child younger than one year old.

summary: Gather your materials. Mix honey and lemon. Add garlic. Include some ginger. Pour in cup of water and heat the mixture. Transfer the mixture to a mason jar. Refrigerate the honey-lemon syrup.

Summarize the following:
Steaming doesn't cook the top sides of the eggs as quickly as contact with the pan, so you'll need to allow a little extra cooking time. The eggs are cooked to over easy when they're covered with a thin white film but the yolks are still liquid. Be sure to reduce the heat to low hear to prevent the bottoms of the eggs from over-cooking from the heat of the pan. If, after a minute or two, the eggs don't seem cooked, try turning off the heat and letting the residual heat warm them a little longer.
summary: Steam over low heat for a minute or two.