Q: Single tulip displays can work well in a range of containers, too, but the containers either be very narrow or very short.  A single bud vase would work well as a more traditional option, or you can look for a tall, narrow cylinder vase that extends above the height of the entire tulip. Make sure that the vase is skinny enough for the tulip to fit snugly; otherwise, the flower will flop around inside. Glass bottles with narrow mouths can be a good option if you want to go the recycled, rustic route. Teacups, baby food jars, and tiny tin cans are a few other options. Use hot, soapy water to thoroughly clean out any dirt and debris from your chosen container. Rinse it with clean, running water when done to remove any soap residue. Bacteria in the vase or water will cause the tulips to die significantly faster than they would in a clean vase. Fill the container with enough water to cover anywhere from one-half to three-quarters of the tulip stem.  The height of your chosen container will somewhat determine how full you can make it.  Tall, skinny containers should be filled to cover roughly three-quarters of the tulip stem. A short, wide container may not extend that far along the height of the stem, but you should try to keep at least half of the stem submerged to avoid dehydrating the tulip.   Use lukewarm water since tulips are able to draw it up more easily than ice cold water. The exact stem height you'll need for your single tulip display will depend on the type of container used.  When using a tall, narrow container meant to enclose the entire tulip, a longer stem will look nicer than a shorter step. The idea is to keep the tulip under the rim of the container without having too much empty glass above it. For standard, narrow bud vases, keep two-thirds to three-quarters of the stem constrained by the vase. If using a wide, short container, the depth of the container should be no less than half the height of the tulip stem. Place the tulip inside the container and adjust as needed.  Tulips will always droop a little, but this drooping should be minimal if you are using a tall, narrow container. When using a wide, short container, position the tulip so that the stem crosses diagonally from the bottom of one side to the top of the opposite side. The soft stem will droop some, but that is usually part of the appeal in this type of display.
A: Pick a container. Clean it thoroughly. Fill the container with water. Trim the stems down further, if necessary. Sit the tulip inside.

Q: Brown sugar Olive oil Essential oil of your choosing Whisk In a bowl, mix the olive oil and brown sugar together with a whisk. The oil-to-sugar ratio depends on your own preference. Just make sure that the mixture is thick enough that it sticks to your face and isn’t runny. You might start by pouring a quarter cup of the sugar in a bowl and then adding oil by the tsp until the mixture reaches a consistency that you like. You can add whichever essential oils you want to this mixture. Just make sure you don’t add so much that the scent of the mask is overpowering. Too much essential oil may also irritate your skin.  One expert recommends adding ginger for a warming, spicy scent, or a mixture of ginger and citrus oils such as grapefruit or orange for a refreshing scent to give you kickstart.  If you’re doing the facial at night, you might try using a relaxing scent like lavender. Use a gentle cleanser to wash your face with lukewarm water, then pat your face dry with a clean, dry washcloth. Using your fingers, work in gentle circular motions to apply the sugar-oil mixture to your face. Be careful to avoid your eyes and mouth during application. Let the mixture sit on your face for 10 to 15 minutes. Rinse your face with cool water until the scrub is completely gone, and then pat your face dry with a clean, dry washcloth. Seal in the moisturizing effects of the scrub with your favorite moisturizer.
A: Gather your materials: Mix olive oil and brown sugar together. Add a few drops of essential oil. Wash your face with a gentle cleanser. Apply the sugar-oil mixture to your face. Leave on for 10 to 15 minutes. Thoroughly rinse your face with cool water. Apply a moisturizer to your skin.

Q: Costochondritis can cause extreme discomfort. Sufferers describe the pain as:  A sharp, aching, or pressure-like pain located on the side of the breastbone. Common locations are the fourth, fifth, and sixth ribs.  The pain may also spread to your stomach or back.   The pain may span more than one rib joint and be aggravated by coughing or deep breathing. The key difference is that during costochondritis the painful area is generally sensitive to the touch and the pain is reproducible when your doctor examines you and palpitates the area. Even so, in all cases of chest pain, it is best to see a doctor immediately to rule out a heart attack.  Like the onset of a heart attack, the pain is often on the left side. It may be sharp and worsen when you take a deep breath, turn your body, or move your arm. A heart attack is usually a dull pain and is associated with numbness in the arm and jaw. Costochondritis has various causes. Some frequent ones are:  An injury which damages the cartilage that joins the rib and breastbone. This may include a blow or straining sustained during carrying heavy items or severe coughing. An upper respiratory infection which causes severe coughing can trigger costochondritis.  Arthritis in the joint. Osteoarthritis, rheumatoid arthritis, and ankylosing spondylitis can cause chest pain. An infection in the joint, such as tuberculosis, syphilis, or aspergillosis. Sometimes costochondritis is caused by a bacterial infection in the joint after surgery.  A tumor infecting the joint. In other cases there may be no clear cause.
A: Recognize the symptoms. Be aware that because the main symptom is chest pain, it can be hard to tell the difference between costochondritis and the onset of a heart attack. Know what can cause costochondritis.

Q: Prepare a baking pan by greasing it lightly with non-stick cooking spray, butter, or shortening. You could also line the baking pan with aluminum foil instead of greasing it with cooking spray. Use a serrated kitchen knife to cut the squash in half lengthwise. Dig out the seeds and stringy pulp.  Make sure that the squash is clean before using it. The skin of an acorn squash should be scrubbed with a vegetable brush under running water to remove dirt and debris. Use a heavy metal spoon or ice cream scoop to dig out the seeds. Both halves should be cut-side-down in the pan. Do not stack the halves. They can touch, but they must not overlap. Cook the two halves until the flesh feels tender when poked with a fork or paring knife. Do not cover the squash as you cook it. Temporarily remove the squash halves from the oven and brush the cut sides with the melted butter. Sprinkle with salt and pepper, if desired, and return them to oven for another 15 minutes. Note that the squash halves should now be cut-side-up inside the pan. You can enjoy this squash as is, or you can mash it or use it as a base for other recipes requiring pre-cooked acorn squash.
A:
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the acorn squash in half. Transfer the acorn squash to your prepared baking pan. Bake for 45 minutes. Brush the squash with butter and continue baking. Serve as desired.