Summarize the following:
Remove the rubber floor mats at least once each week. Cleaning the floor beneath the mat to make sure the rubber can grip the floor easily. For carpet, vacuum the floor underneath. For tile, mop underneath the mat. Don't use any rubber or vinyl protectant that repels water since it could make the floor mats slippery and unsafe. The moment something spills or gets tracked onto the mat, try to clean it up. Use a towel or other cloth to wipe up liquid so it doesn't sit on the rubber. Wiping up anything that gets on the mat can help cleaning them later easier. Sweep, vacuum, or shake rubber floor mats every few days to remove dirt and debris. Make sure to clean the mats when they get dirty. They will need washing more often during rain or snow because more dirt and mud will be tracked on them. Try to maintain a routine cleaning schedule. Depending on how often your floor mats get dirty, consider doing a full cleaning every few weeks to a month.

summary: Clean the floor beneath the mats. Clean up spills and stains immediately. Clean the mats often.

Summarize the following:
Traditionally, black starts first. Stones can also be placed on the edge, where there is a T-intersection. Once a stone is placed, it cannot be moved (unless captured and removed). This can be done in one of two ways: Territory is empty intersections that are bordered or surrounded by stones of the same color. Each empty intersection that is completely surrounded is worth one point, or moku. The bigger the territory you surround, the more points you gain. Corners can be used as a border as well. You will lose a point if you place a stone inside your own territory. Connect your stones together to capture your opponent's pieces. Stones of the same color on immediately adjacent points are said to be connected, or joined. The connection can be horizontal or vertical, but not diagonal--the connection is along the lines. Fill all the adjacent points around your players pieces to capture them. Once captured, remove them from the board and keep them in a separate pile. No empty spaces can be within the border. Both players pass and the game is over. Count up how many points (or intersections) each color guards. Place all captured stones in the opposing players territory. Thus, their score is reduced due to lost intersections. Therefore, a captured stone is worth two points. One point negated from your opponent's score and one point for the new empty space surrounded upon removal. Capturing is what makes this game a battle of wits. While gaining territory is the main goal, one must think defensively at all times. As this is an ancient Chinese game adopted by the Japanese, there are many words to know. Liberty - an adjacent intersection Atari - a state in which a piece can be captured in the next move For example, "Your white stone over there is in Atari! Haha!" Eye - a single empty space inside a group If a single group has two eyes, capturing is not possible, as not all the empty space can be filled by the opponent. Suicide - placing a stone where it can be captured Ko - a situation in which a stone about to make a capture can be immediately recaptured, which would repeat the situation endlessly. Capturing cannot immediately take place after a ko. Sente - playing first, taking the advantage in a given position. Gote - playing second, responding to your opponent's move, giving up an advantage in a position.

summary: Alternate moves. Acquire territory. Employ capturing. Finish the game when all territory is claimed. Know your terms.

Summarize the following:
Pour the broth into a deep pot or saucepan and place it on the cooktop over high heat until it just begins to boil. Then, reduce the heat to take it down to a simmer. You can finish preparing your mustard greens while your broth comes to a boil. Incorporate a cup (75 g) of sauted onion or cubed pork belly into your simmering broth to add even more flavor. For more traditional Southern-style greens, you can also make your own stock by simmering a whole ham hock in 1012 cups (2.42.8L) water for 2-5 hours. Grab 1-2 large bunches of raw greens and hold them under the faucet to wash away as much dirt or debris as possible. Mustard greens grow in the ground, so it's important to make sure they've been cleaned properly before cooking and eating them. After rinsing your greens, give them a shake or pat them dry with a paper towel to absorb any remaining moisture. If you're cooking a lot of greens at once, it may be easier to swish them through a sink full of water to clean them all at once. A couple big bunches of mustard greens will serve 2-4 people, depending on how hungry you are. Lay your freshly-rinsed greens flat on a cutting board and use a sharp knife to slice the light green stems off the bottom of the bunch. You can also simply tear them away by hand. The stems tend to be tough, which means they're not good for eating. Avoid taking off too much of the dark, usable part of the greens. After removing the stems, you'll be left with a bundle of loose leaves roughly the same size as romaine lettuce or bok choi. You may need to push the greens down to the bottom of the pot with a wooden spoon to make sure there's enough room for them. If they look like they're going to overflow, put them in one handful at a time as they continue to cook down. Drop the greens into the pot quickly so you don't burn yourself accidentally. Tender young leaves should only take about 45 minutes to cook down completely. Allow up to 1 full hour for tougher, more mature greens to soften up. Stir the greens occasionally to keep them from clumping together. You'll likely notice your greens cooking down quite a bit as they simmer. This is normal. Because of their tendency to shrink up, it may be a good idea to use slightly more raw greens than you think you can eat. Turn off the cooktop and pour out the remaining broth slowly. Transfer the cooked greens directly to a serving dish. For more traditional Southern-style greens, you can also leave them to stew in a few inches of the flavorful liquid they were cooked in, which is sometimes known as "pot liquor." The pot will be extremely hot after sitting on the stove for so long. Be sure to use potholders to protect yourself from burns. Place your leftover greens in an airtight plastic bag or lidded container and stick them in the refrigerator. They should stay good for 4-5 days.
summary: Bring 4 cups (950mL) of chicken or vegetable broth to a low boil. Rinse your mustard greens under a stream of cool water. Cut the stems off the greens. Add the greens to your simmering broth. Simmer the mustard greens for 45-60 minutes. Drain the liquid from the greens and serve them hot.