Problem: Article: You can use a basic jar, a food storage container, or even a small cardboard box to house your fly. However, a clear container is probably better so you can see your fly! Whatever container you choose, you will need to drill or poke small holes in the top. They should be just large enough to allow air in but not so large they let the fly out. Make sure the container is dry. Alternatively, cut a larger hole for air and then cover it with tissue paper, taped down around the edges, which will still allow air to pass through without letting the fly out. You will need to feed your fly through this hole so it doesn't get out. Draw around the straw or syringe, then make the hole big enough for it to go through. Tape over the hole when you're done. Alternatively, plug it up with a small eraser or even silly putty. You can use soda caps, milk bottle caps, or even small pickle jar lids. You just need something to hold the food and water that you put in the container for your container, and lids are a good size. Flies like to rest at night. Generally, they'll rest on grass leaves, wires, twigs, and whatever else they can find. Lean a few dry grass leaves across the inside of your jar or add a few twigs instead. from your house. Wait for a fly to land on the counter or a flat surface and then use an upside-down cup to trap it. You have to be quick to catch one! Slide a piece of paper underneath the cup and lift it up with the cup to carry it to your container. Set the cup over the container with just enough of the container opened to match the cup's mouth and then pull the paper out. The fly should drop into the container. Quickly place the lid on to capture the fly. Flies prefer temperatures of 95 to 105 °F (35 to 41 °C), particularly at night, when they're resting. Choose an area that's warm to hot. You could even provide a heating pad or dark heat lamp to help keep your fly warm. However, while flies prefer warmer temperatures, they'll do just fine in temperatures down to about 68 °F (20 °C). At 59 °F (15 °C), they'll stop most activity.
Summary: Prepare a jar or container for your fly. Make a hole in the container large enough to fit a small syringe or straw. Add 2 bottle caps to the bottom for food and water. Add in a few dried leaves or twigs to give your fly a resting place. Trap a fly Place the container in a warm area.

Problem: Article: If you're using onions/shallots, celery, or garlic, chop it up ahead of time to make the cook time easier. For the oysters, you want to prepare them now so that you can add them quickly when needed. Pre-shucked oysters are a good call if you can verify they are relatively fresh by asking the fishmonger. Cooked oysters lose much of the "fresh" flavor anyway, so don't feel like you must shuck them yourself. They are sold at the fish counter. Turn the heat to medium and stir the butter around until just melted. Use a large, deep pan-- you'll need something to contain all the liquid for the stew. Do not let the flour simply sit -- use a whisk or wooden spoon to keep it moving, breaking up any clumps as they form. If you have a flat whisk, use this. The flour should start to take on a slightly caramel color as it cooks and darkens. This is the base of a roux. These ingredients, which form the base of so many soups, stews, and sauces, are called "aromatics." As they cook, they will impart a rich, savory sweetness to the stew, but they are not strictly necessary. Stir and cook for 2 minutes. Add the first third or so of liquid, stirring continually as you do. Adding slowly lets the roux incorporate the cold liquid easily, which prevents "breaking." Use your spoon or whisk to break up anything stuck to the bottom of the pan once the liquid hits, then let the heats slow rise until there are bubbles rising to the surface. Sample the liquid as you season it, making sure it tastes to your liking. If you like spicy food, a dash of cayenne, Tobasco, and/or fresh black pepper will make a delicious, but subtle heat. The important ingredients here are the oysters. Simply toss them in, without the shells, and stir them into the liquid as it returns to a simmer. You do not want to overcook the oysters, which will make them tough and unappetizing. Once the edges start to curl up, cut the heat and start serving. If you're not ready to serve just yet, leave the pot on low, but know you should aim to serve shortly. While not strictly necessary, this extra pat of butter adds a rich, creamy sheen to the top of the stew that sticks to the oysters as you eat them, giving them a rich coating and flavor. This stew is best right off the stove, garnished with a light, refreshing bite of greenery or the crunch of a good oyster cracker. Enjoy!
Summary: Chop any desired aromatics into small pieces and prepare the oysters. Melt four tablespoons of butter in a large pan. Add the 2 tablespoons flour, stirring constantly for 3-4 minutes. Add the onion/shallots, green onions, and/or celery, if using, and cook for 2 minutes. Stir in the oyster liquid and milk slowly, bringing to a simmer for 3-4 minutes. Stir in salt, pepper, and any desired seasonings while the liquid simmers. Add the oysters to the simmering liquid, along with garlic and parsley if using. Cook for 3-4 minutes, or until the oysters curl and remove from heat. Stir in an extra 1-2 tablespoons of butter for a richer, heartier stew. Serve garnished with parsley, sliced green onions, or oyster crackers.

Problem: Article: Drape your oversized blanket scarf around your shoulders, cape-style. Bring the ends of the scarf together to tie a loose knot at your chest, either centered or pulled slightly off-center. Keep the fabric loose and slouchy to achieve that chic, effortless effect. This look is perfect for dressing up office wear. Wear a yellow and gray plaid blanket scarf, knotted cape-style, with a button-down chambray shirt, tailored black pants, and some charcoal ankle boots. Wrap the scarf once around your neck, then pull the ends into a low, simple knot to keep them out of the way. This look is perfect for pairing with a professional outfit in the workplace. For example, you could throw a loosely knotted camel-colored scarf over a charcoal blazer, white button-down, black fitted dress pants, and black heels or men's dress boots. Fold or roll your scarf into a long line, then fold it in half again, lengthwise, creating a loop at one end. Place the scarf around your neck so that the loop and the 2 ends are both in front. Pull the two ends through the loop, then adjust the fabric until the knot looks relaxed and effortless. For a relaxed, professional outfit, pair a mustard yellow knit scarf, worn in the pull-through style, with a cream sweater and a pair of fitted light-wash jeans. Finish the look with some ankle-length or knee-high boots. Fold your scarf in half lengthwise, so one end is a loop. Place it around your neck so the loop and two ends are in the front. Pull one end of the scarf through the loop, then pull the bottom of the loop out slightly. Weave the second end over the top half of the loop and under the bottom to create a braided effect. Wear this style with an oversized rectangular scarf in a pretty floral pattern. Add a simple white sweater, a pair of light wash jeans, and slip-on mules.
Summary:
Add a loose knot to the cape style for a statement look. Tie the ends of a blanket scarf into a loose knot for a polished effect. Opt for the classic pull-through style for a professional look. Weave a simple braid to add interest to your outfit.