Q: The key to getting Christmas cactus to flower during the holiday season is proper light exposure, correct temperatures and limited watering. If you manipulate these things yourself, you can time a bloom just how you'd like.  Because this plant is thermo-photoperiodic, it will set buds when day length is about equal to night length and when the temperature drops to 50 to 60 degrees F for several weeks. If the temperature drops further, the plant will not bloom. From September and October, the Christmas Cactus should be kept in a cool room where temperatures will remain around 50-55°F (10-12°C), give or take a few degrees. Don't expose the plant to freezing temperatures.  Plants should be blooming for the holidays if cool treatments are started by early November. During the fall months, the Christmas Cactus should be placed in a spot where it receives indirect, bright light during the daylight hours but total darkness at night – it requires long, uninterrupted dark periods of about 12 hours or more.  Begin the dark treatments in about mid-October to have plants in full bloom by the holidays. Place the plants in a dark area from about 12 or more hours each night for 6-8 weeks or until you see buds forming. A closet or unused bathroom are ideal places. Be especially careful with watering at this time. Reduce the watering slightly. Do not soak the soil after a dry period; only moisten the top few inches, since buds, flowers and even leaves can fall off if the roots are suddenly saturated. The "dark ages" are over when your plant starts budding. At this point, you should increase, humidity, light, water (not too much, of course), and the temperature. In other words, continue as you were a few months ago. If the buds form too early, you can lower the temperature to stunt them. When you're ready, up the temperature and they should resume their progress.
A: Encourage the flower blooming for the holiday season by lowering the temperature. Keep the plant in a dark room during the night. When you see flower buds forming, increase light and humidity.

Article: Give the web of your hand a good, hard pinch. Squeeze hard enough that it hurts, but not hard enough to bruise. The pain will distract you, and you’ll be less likely to cry. You can also pinch the bridge of your nose. This can help block tears from escaping your tear ducts. When you feel yourself getting worked up, take a few long, slow breaths. This forces your body to calm down and distracts you a little from whoever is yelling at you, which might be enough to avert a crying session. Look at something other than the person who’s yelling at you. Focus on your desk, your hands, or some other object in front of you. Breaking eye contact with the angry person will help you regain your composure. Get some distance from the person who’s yelling at you by taking a step backwards or scooting back in your chair. Taking control of your physical space can make you feel less helpless and cut back on your urge to cry. If you’re not going to be able to stop yourself from crying, step away from the situation. Make an excuse if you can, such as not feeling well. You can also just tell the person you’re getting too upset to keep talking to them. Go somewhere private to calm down.  Say something like, “I’m getting too worked up to have a productive conversation with you. I need to step away for a minute, but we can keep talking later.” The restroom is usually a safe place to escape to. Taking a walk to clear your head is also a good option. Getting a little exercise will help you feel more in control of yourself.
Question: What is a summary of what this article is about?
Pinch the skin between your forefinger and thumb. Take some  deep breaths. Look away. Take a step back. Excuse yourself from the situation.

Q: Whether you want an inexpensive tin of caviar to try it for the first time or you’re interested in trying a high-end variety, you’ll get a higher-quality product from an established caviar maker. When you find a store near you that carries caviar, research some of the brands you find in the shop to determine which ones have been making caviar the longest, and whether they have a good reputation in the industry. Some popular sellers include Petrossian, Khavyar, Sterling, Dean & DeLuca, Russ & Daughters, and Zabar’s. Caviar is sold by grade, but don’t be put off by the descriptions “mid-grade” or “low-grade.” As long as you’re purchasing caviar from a well-known brand, even the lower grades will still be high-quality, especially as you’re just acquiring the taste. Mid and low-grade caviar include eggs from the Israeli, European, and American ossetra sturgeon; the Siberian sturgeon; the white sturgeon; and the American Hackleback sturgeon. The hackleback sturgeon is particularly known for its buttery flavors, and affordable pricing that can be as low as $20.00 (17.19 euros) per ounce. Non-sturgeon caviar is usually a more affordable option for people who would like to experiment with using caviar in different recipes. The most popular non-sturgeon roe come from paddlefish, bowfin, and salmon.  Paddlefish caviar is made of small, silver eggs. It’s typically the most expensive of the non-sturgeon caviar variety, starting around $25.00 (21.48 euros) per ounce. A lower-priced non-sturgeon caviar would be from the bowfin fish that starts around $12.00 (10.31 euros) per ounce. The bowfin is highly regarded for its strong nutty flavors. Some other non-sturgeon caviar includes the eggs from salmon and capelin. Once you become familiar with the taste and texture of caviar, your palate will become more sensitive. This means that you’ll be able to distinguish and appreciate the subtle differences in flavor and taste that are found in a high-grade caviar. Caviar made from Caspian Sea sturgeon roe, specifically the beluga, ossetra, and sevruga species, is considered the finest delicacy. However, since the sturgeon species found in the Caspian Sea are endangered, the caviar from these fish is a banned import to a number of countries. Flavored caviar is typically not considered high-end, but it can be a fun way to introduce yourself to caviar while experimenting with different flavors. Some store-bought flavors include wasabi, lemon, ginger, or smoke-infused caviar. If you find flavored caviar, try pairing it with other flavors that will compliment it. For instance, if you're enjoying caviar flavored with lemon, you might serve that on toast points with a creamy, tangy topping like sour cream. Although caviar is meant to be served in small portions, you still want to make sure you have enough to enjoy. Caviar is often sold in 1 oz (30 g) tins, which is enough for 2 people to have a small amount. However, if you have the budget for it, try to serve about 1 oz (30 g) per person. Having a large enough serving will allow the flavors to fully develop on your palate. Most high-end retailers will allow you to sample the caviar before you make a decision on which one to buy. If that’s the case, narrow your pick down to 1 or 2 options in your price range, and ask to taste each one. To ensure you get the quality you think you are, ask to be served from the same tin you’re planning to purchase. If the caviar is in a clear glass jar instead of a tin, you will be able to tell the quality of the product just by looking at it. High-grade caviar will consist of large, lightly colored eggs. Medium or low-grade caviar will consist of small, dark-colored eggs.
A:
Purchase your caviar from a reputable seller to get the most for your money. Choose a lower-grade caviar if you’re shopping on a budget. Opt for non-sturgeon caviar for an even more wallet-friendly choice. Buy high-grade caviar if you already enjoy eating it. Try caviar with added flavors if you’re feeling adventurous. Purchase at least 1 oz (30 g) of caviar for every 1-2 people. Ask to taste the caviar before you purchase it.