Q: Larvae have soft bodies instead of a hard, outer shell. They have a distinct head from the rest of their body as well as six legs. Their antennae are straight.  Termite larvae tend to look extremely similar to worker and nymph termites, except for their size. Larvae are much smaller than workers and nymphs. Termites may resemble ants, but where ants’ bodies have a narrow waist, termites’ bodies are smooth and straight. Termites also have straight antennae where ants have bent antennae. Termite larvae tend to be white and almost translucent in their color. Keep in mind that older worker and nymph termites also have similar pale coloring, so color alone cannot determine if it is a larva or not.  If they have pale, white bodies but darker heads, they may be soldier termites. These are adult termites. If they have a darker color, such as brown or black, they may be booklice or ants instead. If they have wings, they may be reproductive termites. Most termite larvae are less than 1/10 of an inch (2.5 mm) long. In comparison, an adult worker termite is usually around ¼ inch (6.4 mm) long. Some reproductive termites, known as alates, can grow to be half an inch (13 mm) large, but if the insect is larger than this, they may not be a termite at all. Termite larvae are about the same size as the eggs they emerge from. These eggs are very small and white. They may be difficult to find, as they are kept deep within the colony. That said, if you find some termites near a pile of eggs, you can compare the size. If they’re roughly the same size, you’ve found larvae.
A: Inspect their shape. Examine their color. Measure them.

Q: Get out one 9-inch (23-cm) unbaked pie shell in a pie plate. You can make your favorite pie crust recipe or buy a refrigerated premade crust. Cover the pie crust with plastic wrap. Put the pie shell in the fridge and chill it for 40 minutes. Then put it in the freezer for 20 minutes. Chilling and freezing the pie shell will keep it crisp as it bakes. Turn the oven on to 375 degrees F (190 C) and put a rack in the lower-middle shelf of the oven. Take the chilled pie shell out of the freezer. Remove the plastic wrap and lay a large sheet of parchment paper over the shell. Fill it with pie weights and bake the shell for 20 to 25 minutes. The pie crust won't bake completely. It will finish baking once you've poured the filling in and bake the entire pie. Par-baking ensures a crispy crust. Take the pie shell out of the oven and carefully lift out the parchment paper and pie weights. Scatter 3 ounces (90 g) of finely chopped bittersweet chocolate over the crust while it's still hot. Wait 5 minutes and then use a spatula or the back of a spoon to spread the melted chocolate evenly across the crust. Set the pie shell aside while you make the filling. If you don't want to chop your own chocolate, you could use bittersweet chocolate chips. Cut one stick (8 tablespoons or 113 g) of butter into 8 pieces. Put the butter into a small saucepan. Turn the heat to medium low and stir the butter constantly until it melts and turns brown. You'll need to heat it for about 5 to 7 minutes. If you want to use bourbon, turn off the heat and slowly stir in 3 tablespoons of it. Let the butter cool for 5 minutes. Don't worry if the butter foams up a lot when you add the bourbon. It will settle down as it rests. Get out a mixing bowl and put 3/4 cup (150 g) of granulated sugar, 1/2 cup (100 g) of packed light brown sugar, 2 tablespoons of cornstarch, and 1/2 teaspoon of salt into it. Whisk the dry ingredients together until they're completely combined. Crack two large eggs into the mixing bowl with the dry ingredients. You'll also need to add one yolk. Whisk the eggs until they're combined. Slowly whisk in 1 teaspoon of vanilla extract and the melted butter until the batter is totally smooth. You can discard or save the extra egg white for another recipe. Toast and chop 1 1/2 cups (175 g) of walnuts. Once they're cool, add them to the batter and stir until they're incorporated. Scoop the filling into the chocolate-coated pie crust. If you prefer, you could use pecans instead of walnuts. Reduce the oven temperature to 325 degrees F (160 C). Put the pie in the oven and bake it for 35 to 40 minutes. The crust should brown and the filling should puff up. Don't worry if the pie jiggles a little in the center. It will set up while it cools. Remove the pie from the oven and set it on a wire rack. Let the pie cool for 4 hours before you slice it. Serve the thoroughbred pie with whipped cream or ice cream. Store any leftover pie in an airtight container in the refrigerator for up to 2 days.
A: Chill and freeze the pie shell. Preheat the oven and bake the crust. Remove the pie weights and spread chocolate over the hot crust. Melt the butter and stir in the bourbon (if using). Whisk together the sugars, cornstarch, and salt. Whisk in the eggs, vanilla, and melted butter. Stir in the walnuts and spread the filling over the crust. Bake the thoroughbred pie. Cool and serve the pie.

Q: The 17th anniversary gemstone is Amethyst or Citrine. Personalize jewelry by including one or both of the jewels based on personal style and preference.  Try a pendant, bracelet, or watch featuring the appropriate gemstone. Update an engagement ring, wedding ring, or other jewelry that is already owned to include the jewel of choice. If jewelry isn't an option, try including gemstones in accessories such as cuff links, tie clips, or money clips. A geode is a natural rock which contains beautiful crystals inside. You can find geodes that are made of different stones including amethyst or citrine. Geodes can be found throughout the world but most are found in areas such as the desert, volcanic ash beds, or areas containing limestone.  Make the anniversary even more special by taking a trip to one of these sites to search for a geode together. Geodes range in both size and price with some costing as little as $50 and others costing upwards of $8000. Geodes can also be used as home decor which takes care of both the tradition of gifting furniture and the traditional gemstone.
A: Gift a piece of jewelry containing the gemstone. Personalize accessories with the gemstone. Give a geode.

Q: You’ll need to look at the interior of the fish to see if it’s finished cooking. To get a peek at the inside of the salmon, use just the tip of a sharp knife to push into it about halfway down. You can use a fork, but they usually do more damage to the salmon, which may mar your presentation. While the fish should be an opaque white, beige, or brown on the outside depending on the cooking method, it should still be a slightly translucent pink in the center. If the center of the salmon is opaque, it’s likely overcooked. If the center is completely translucent, it likely needs to cook further. You don’t want the salmon to flake. If it flakes, it’s likely overcooked and dried out. Instead, the salmon should resist flaking but give way and pull apart into pieces when you press the knife into it. If the salmon is opaque on the outside and slightly translucent on the inside and gives slightly when you poke it, it’s likely done. It will still continue to cook for several minutes off the heat, so remove it from the stove, oven, or grill, and allow it to sit for about 5 minutes before serving. Because the salmon continues to cook off the heat, it's okay if you remove when it's slightly under cooked. If you wait until the center is a slightly translucent pink and the fish gives way easily with the fork, it should be perfectly done after it sits.
A:
Press the tip of a knife into the thickest part of the salmon. Study the salmon’s color. Check to see how easily the fish gives way. Take the salmon off the heat and let it finish cooking for several minutes.