INPUT ARTICLE: Article: Most vets don’t come in contact with snakes that often; they tend to have a lot more experience with animals like dogs and cats. You may have to travel to find a competent vet, so it’s a good idea to get acquainted with one before anything goes wrong so you can call them if you have questions. There are a variety of vet locators online. Try kingsnake.com to find one who works with King Snakes regularly. These tiny black parasites love to live on King Snakes. Keep an eye out especially around their eyes, mouth, and under their scales.  If you notice that your snake is lethargic or not eating, mites may be the cause, so give them a good inspection.  To get rid of mites, bathe your snake in warm water. Disinfect everything in the tank and provide fresh flooring.You may want to wait a while to put any “furniture” back in the tank, because you will be more likely to see mites if they don’t have a lot of hiding places. If a good cleaning and disinfection doesn’t get rid of the mites, talk to someone at your local pet store or ask your vet about possible products to get rid of stubborn infestations. If your King Snake sounds wheezy or has excessive saliva, it may have a respiratory infection (caused by a dirty cage, low temperatures, or contact with another infected snake). If the problem persists for more than a day or two, or if you feel alarmed, call your vet. Your King Snake may need an antibiotic. It’s not uncommon for snakes to regurgitate part of their meal after they eat it, but since this may be a sign of serious illness, you should keep an eye on your snake for other symptoms if you see them do this. If it happens repeatedly or your snake starts to lose weight, it’s time to take it to the vet. One common reason that snakes regurgitate their meals is that their owners pick them up too soon after they eat. Try to avoid this, particularly if your snake is have a regurgitation problem.

SUMMARY: Find a vet who knows about snakes. Watch for mites. Keep an eye out for respiratory infections. Pay attention to regurgitation.

In one sentence, describe what the following article is about: It's one thing if you perceive your boss to have an unfair favourite in the company, but it can be an equally difficult situation to deal with if you find yourself being treated as the favourite. Becoming too close with your boss can lead to numerous problems and it is important to maintain your professionalism at all times. Avoid becoming too familiar and remember that she is your boss first and foremost. Being the favourite can provoke negative feelings from your colleagues, and can strain relationships. Combat this by making every effort to involve your colleagues and praise them to your boss. Doing this will gently encourage her to show appreciation to more people in your team than just you. By doing this you are showing your colleagues that you are still part of the team, while also demonstrating humility and appreciation of the work of others.  Making a point of highlighting the skills and potentials of colleagues can also be a good way to help develop a better functioning work environment. You're helping your boss manage the workload, but also helping your colleagues have the opportunity to prove themselves. If you are the favourite it's important you do not in any way take advantage of, or abuse, this situation. In fact, you should be wary of potentially undeserved benefits. If you're given a big office ahead of more senior colleagues don't be afraid to mention to your boss that you're not sure if you have earned it. Casually saying "what did I do to deserve this?" can encourage your boss to re-evaluate her approach. Clear signs of favouritism and undue benefits are likely to prompt suspicion and even gossip amongst your colleagues.
Summary: Maintain your professionalism. Stay humble and professional with colleagues. Avoid the benefits of being the favourite.

INPUT ARTICLE: Article: Rinse the beef tongue under cool running water and pat dry with clean paper towels. When buying beef tongue, it is especially important that you purchase it from a reliable source. You may need to buy it in frozen form, rather than buying it fresh, since it is not a common cut of meat in most geographic areas. Put the beef tongue in the bottom of the slow cooker. Surround it with your cut onions and garlic cloves, then sprinkle it with salt. Pour the water over the entire thing.  There is no need to turn the beef tongue. The flavors of the garlic, onion, and salt should sink into the meat as it cooks. Cover the slow cooker with its lid before continuing. The meat should be tender enough to shred when done.  If you do not have a full 8 hours, you could switch the slow cooker to high and cook the beef tongue for 4 to 5 hours, instead. Do not remove the lid during the initial cook time. Doing so can release too much steam, and since the steam is partially responsible for cooking the meat, letting it escape can increase the overall cook time by another 15 to 30 minutes. If the meat does not feel tender after 8 hours, you may need to cook it for another 1 to 2 hours. Place the cooked beef tongue in a large dish or rimmed baking sheet. Make a shallow cut in the skin at the open end of the beef tongue, then peel the rest of the skin off using your fingers.  You should also trim away any fatty tissue at the bottom end of the tongue using the knife. The majority of the cut will be edible meat, even after you cut away the skin and fat. Use two forks to shred the tongue meat into pieces. Work from the outside and move inward into the cut of meat. Place the shredded tongue meat into a large mixing bowl. Ladle a little of the cooking liquid on top, then toss well to coat.  Use enough liquid to moisten the meat without drowning it. Ideally, the liquid should be degreased and strained before you pour it over the meat. The barbacoa beef tongue is ready to eat and enjoy. Serve it on warm tortillas, and offer garnishes such as cilantro, chopped white onion, and salsa.

SUMMARY:
Clean the beef tongue. Place all the ingredients in a slow cooker. Cook on low for 8 hours. Remove the skin of the tongue. Shred the meat. Moisten the shredded meat. Serve.