INPUT ARTICLE: Article: A vivarium is a wooden tank with a glass front, which will help to keep your electricity bills down. Leopard geckos are ground animals, so they will rarely climb, but you should use a glass tank so the leopard cannot climb up the walls of the tank. You should not use a wire or mesh cage for your gecko, as wire cages will not hold heat very well, are easy for your gecko to escape from, and your gecko can get injured if his foot or toe gets caught in the wire. Leopard geckos are not very active lizards, but they should be given a good amount of room to move around. However, avoid getting a tank that is too large for young geckos, as a tank that is too large can make it difficult for your gecko to find the heat source in the tank and hide. Adults have no size limit, but larger tanks must include plenty of hides. The recommended sizes are 20 gallons (75.7 L) for one adult leopard gecko and 10 gallons (37.9 L) for one baby leopard gecko.  A single adult Leopard gecko will need a 10 gallon tank (20 gallons would be better), two geckos will need a 15–20 gallon (56.8–75.7 L) tank and three geckos will need a 20–30 gallon (75.7–114 L) tank. Up to three Leopard geckos can be kept in the same cage, though they should be of a similar size and males should be kept alone. Only females who are similar in size can be housed together, and even then they may fight. Keep an extra tank incase they fight.

SUMMARY: Use a long and wide aquarium, terrarium, or vivarium. Provide your gecko with plenty of space.


INPUT ARTICLE: Article: In 1969, Swiss psychiatrist Elisabeth Kübler-Ross published a book called "Death and Dying" about her work with terminally ill patients. She developed a model for what she called the five stages of grief: denial, anger, bargaining, depression, and acceptance. Everyone grieves differently, and these stages do not necessarily unfold in a set order—but the model may give you perspective on your own process. The first reaction to learning of the death of a loved one is to deny the reality of the situation. It is a normal reaction to rationalize overwhelming emotions; indeed, denial is a defense mechanism that dulls the immediate shock. This carries you through the first wave of pain and bewilderment. As the masking effects of denial begin to wear down, you may be flooded by the painful reality of the situation. If you aren't ready for this pain, you may subconsciously deflect it toward others: friends, family, strangers, or inanimate objects. Try to maintain perspective and recognize this deflection. You can't help what you feel, but you choose whether or not to let these feelings control you. Many people react to feelings of helplessness and vulnerability by attempting to regain control. In terminal patients, this often takes the form of desperate measures to cling to life. In mourning, this often manifests as rumination: If only I had been there for her... If only we had gotten to the hospital sooner... If only, if only, if only. When the desperate bargaining subsides, you may be unable to avoid the reality of the situation. You may worry about the cost of the burial or feel an acute sense of regret. You may feel empty, sad, alone; you may despair at ever moving on with your life. This is part of the healing process. Take your time. The final stage of grief unfolds as you begin to move on. This stage is characterized by withdrawal and calm. Accept that your loved one has moved on, and acknowledge that you, too, must move on. Embrace the present as the new reality, and come to terms with the permanence of what has happened. Acceptance does not happen overnight. It does not necessarily mean that you are happy—only that you have moved beyond the denial, the anger, the bargaining, and the depression. Just like a forest that has burned slowly heals, sprouts, and blooms again, your life will bloom again with new hope. Give it time.

SUMMARY: Consider the five stages of grief. Identify the denial phase. Recognize the anger phase. Be aware of the bargaining phase. Ride out the depression phase. Accept the situation.


INPUT ARTICLE: Article: You don't need to soak the mushrooms or wash them considerably to get them ready to cook. Use a paper towel to brush any dirt or stray particulate from the mushrooms and trim off the stem ends. Discard the stems of shiitakes completely, or save them for making stocks or stews. Some people disagree on the proper method of cleaning mushrooms. You can get them wet, and getting them wet won't ruin the mushrooms, especially if you're eating them right away, but you don't need to. Make sure there's no large dirty spots on them, and they're fine to eat. One of the most simple and delicious ways to prepare and eat your fresh mushrooms is by cooking them quickly in butter and oil and letting them chill overnight to gain flavor. For this recipe, you'll need:  A pound of fresh mushrooms, any variety, chopped into quarters or halves a tablespoon of butter three tablespoons of olive oil half an onion, chopped (or shallots, if you prefer) two cloves of garlic, chopped half cup of dry red wine a handful of chopped green herbs, like oregano, thyme, or parsley salt and pepper to taste Heat the butter and a tiny amount of olive oil in a pan on medium-high heat until the butter bubbles. Add the onion and garlic and cook until translucent. Add the mushrooms. Do not stir for a minute or two until you hear them start to sizzle. That means the water is being released. Sprinkle them with salt and pepper and toss them to coat them with the garlic and onions. Continue browning the mushrooms. Add more oil as the liquid cooks off and deglaze the pan with the red wine. Let some of the liquid cook off and add the chopped herbs and seasoning to taste. You can eat it now for a delicious side dish or transfer it to a container to chill overnight. Mushrooms and eggs go together well, combining a meaty and substantial substitute to pork. It's perfectly simple and complex at the same time. Cooking mushrooms are versatile and delicious any way you prepare them. Use your imagination and try different combinations. You can make:  Mushroom risotto Mushroom pizza Mushroom soup Mushroom stroganoff Stuffed mushrooms If you end up with several pounds of fresh mushrooms, it may be difficult to use them all at once. Consider investing in a food dehydrator to keep your kitchen well stocked with your own produce well into the year.

SUMMARY:
Prepare your mushrooms to eat by brushing them of dirt. Make marinated mushrooms. Make a mushroom omelette. Experiment with your mushrooms. Consider drying your mushrooms.