In one sentence, describe what the following article is about: While the broth is simmering, you can begin to prepare the collard greens. Wash them off, then cut out the large, central stem from each green. Use a large knife to cut the greens into rectangular strips that are about 2 ½ by 1 inch (6.3 by 2.5 cm) long. After you have prepared the collard greens, drop them into the pot. Use a spoon to push the greens and try to submerge them in the broth so that they cook evenly. Cook the collard greens, stirring occasionally. When they begin to wilt, around 15 to 20 minutes, cover the pot with a lid. Keep cooking the collard greens, stirring them every ten minutes or so. Cover them again after stirring. You should notice that the greens shrink in size as they cook, and that they will get darker and limper the longer you cook them. As you cook, the greens will absorb the broth. After 45 minutes to an hour of covering the greens, remove the greens and place them in a bowl or on a platter.  Some people enjoy their greens more cooked than others. Keep trying the greens and remove them from the pot when you are satisfied with their consistency and flavor. Sprinkle in salt and pepper to taste. Collard greens are traditionally served with a little hot sauce as a garnish. If you want to add spice and pep to the greens, pour on a few drops of hot sauce. Mix in the hot sauce or leave it as is so that certain bites of the dish will be spicier than others. If you are already happy with the flavor collard greens, skip adding the hot sauce. Collard greens are meant to be eaten while hot. Taste the greens and make any final adjustments, then serve them while still warm alongside cornbread, cornmeal dumplings, fried chicken, grits, and any other of your favorite Southern-inspired dishes.
Summary: Wash and chop the collard greens. Add the collard greens to the pot. Cover the greens when they begin to wilt. Cook, stirring occasionally, for up to an hour. Remove the greens after around an hour of cooking. Pour in a few drops of hot sauce. Serve while hot.

. Becoming more aware of your feelings and the control they have over you can help you cope with rejection sensitivity. Mindfulness is a great starting place. Mindfulness is the practice of bringing your attention to the present moment. It decreases stress and can help with the anxiety that may arise with rejection sensitivity.  Start with just 10 minutes of quiet, distraction-free time per day. You can set a timer to sound when your 10 minutes are up. You can also practice mindful meditation while driving, eating, or brushing your teeth. Find a comfortable place to sit. Take several deep, cleansing breaths. Try to clear out your mind of any thoughts or judgments about what you’re doing. Focus completely on your breathing—in through your nose and out through your mouth. Let your attention follow the air as it travels from the environment into your lungs and back out again. If your attention wanders, simply return to your breath. When the timer goes off, take a moment to notice how peaceful and relaxed you feel. Rejection hurts. You can cope by spending time taking care of yourself. Nurse your emotional wounds by practicing self-care. Do things that help you feel nourished. Eat healthy, balanced meals. Engage in physical exercise. Call a friend. Go out to the cinema and see a new movie. Plant a garden with a family member. Or, check out a good book from the library. Experiencing rejection can negatively impact your self-esteem. You may start to talk negatively about yourself, saying things like "I can't do this" or "I'm not good enough." Start talking in a compassionate way towards yourself and you'll notice your self-esteem soar.  Think about how you would talk to a good friend. Speak to yourself with the same respect and compassion. Choose qualities about yourself that you consider to be positive. Then, think about ways in which others would benefit from these attributes you have. For example, if you are funny, you might uplift someone who is feeling down! Now, create some compassionate statements about these awesome traits of yours. You might say, “I am an honest, caring person who deserves good friends.” Or, “I make people laugh - not everyone can do that! My friends are happy to spend time with me.” Repeat these statements aloud whenever you feel low on confidence. Coping with rejection sensitivity can be difficult, particularly when you feel all alone in your suffering. You might be tempted to turn to activities that allow you to escape or numb your emotions. Know that using drugs and alcohol, engaging in risky sex, gambling, or compulsive shopping habits won’t make you feel any better. If you feel the urge to turn to self-destructive activities, increase your self-care practice. Treat yourself as gently and kindly as you would a friend in pain. Get a massage. Take a walk in nature or go for a swim. Run yourself a scented bubble bath. Listen to peaceful or uplifting music. Try to put the criticism into context to determine if it is really worth worrying about. For example, you are just one out of seven billion people. Will anyone even remember you 100 years from now? How important is this criticism if you put it into the big picture of your life? It might also help you to use a picture or video to remind yourself of how big the world is and to decrease the importance of the perceived criticism. Try looking at a picture or video of the earth from space. This will help you put things in perspective. Self-help books can offer practical techniques for dealing with your emotions in healthy and productive ways. There are many self-help methods and books on the market, so you may want to try a few and see which one works best for you. You can also ask a therapist or other mental health professional to recommend a good book. You might try:    The Sedona Method, by Hale Dwoskin  Don’t Take It Personally: The Art of Dealing with Rejection, by Elayne Savage  Emotional First Aid: Healing Rejection, Guilt, Failure, and Other Everyday Hurts, by Guy Winch
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One-sentence summary -- Practice mindfulness meditation Be good to yourself. Talk kindly to yourself. Avoid self-destructive coping behaviors. Look at the big picture. Read a self-help book.

Problem: Article: Chicks need plenty of protein, which is found in the starter feeds. The starter feeds also offer other nutrients and vitamins that enable the chicks to grow into healthy, fully-grown quail.  Use long, straight troughs for brooding chicks. Transition to circular feeders after the chicks are 2 weeks old. Use a smaller bowl for water. Chicks can eat fine crumble until they are 6 to 8 weeks old. A coarser texture, or pellets, are better for older quail. When raising chicks, teach them how to drink by dipping their beaks into the bowl/dish. If they have their mother hen with them, this is not much of a worry as she will show them how to drink. The best feed for quail is a game bird feed that has at least 20 percent protein or more. Quail feed is expected to have plenty of protein to enable them to have a balanced diet for them to grow into great, healthy pets.  If you are planning on using the quail for their meat, you do not need to give them a developer feed. Give them a finisher feed instead. If you are going to use your quail for breeding or laying eggs, slowly transition them to the new diet before they hit 10 weeks of age. Layer-pellets provide enough calcium for your quail to lay strong, healthy eggs. Make sure to grind the pellets up a bit if you find the quail quite big for them. This is especially important if you buy chicken pellets, as these are bigger than the quail layer-pellets. Just make sure you don't grind them up into a powder. Clean the water bowl one to three times a week and refill once a day. The bowls will tend to get dirty, as the quail will often stand in them, spill dirt/bedding in them and do all-sorts!
Summary:
Feed chicks a starter soon after hatching until they are 6-8 weeks old. Feed your quail a good-quality developer feed after six to eight weeks of age. Feed your quail's layer-pellets after they start laying eggs. Always provide a fresh supply of water.