Problem: Article: Your fish is used to eating small, frequent meals in nature. Mimic this by giving him small meals throughout the day rather than one big feeding session. Small feedings are also easier on your tank’s filtration system. Most manufactured fish foods are formulated to provide your fish with all his nutritional requirements. Ask a service person at your local pet store for recommended fish foods for your fish, based on his breed. A salt bath can be great for your fish’s overall health. However, if your fish is already on other medications, you should only do a salt bath before giving him other medications.  Sea salt, kosher salt, aquarium salt and pure Morton’s rock salt are all recommended for use. If possible, use natural sea salt with no additives, as it is high in minerals. Use a container that is clean and free of any contaminants. Add tank water to the container, as long as the tank water is safe to use, or add fresh water that has been de-chlorinated. Ensure the water temperature in the container is the same as the temperature of the water in the tank, or within three degrees of the same temperature. Add one teaspoon of salt per gallon of water. Mix the salt into the water to ensure all the granules have dissolved and then place your fish in the container of salt water. Keep your fish in the salt water for one to three minutes, and observe your fish during the salt bath. If your fish displays any signs of stress, like rapid swimming or jerky movements, move your fish back into his main tank. Chlorophyll is considered medicine for goldfish and can help boost your fish’s immune system and health. Look for pure liquid chlorophyll at your local pet store. It usually comes in drops. Give your goldfish a chlorophyll bath in his tank, following the instructions on the bottle. You can also give your goldfish chlorophyll by adding it to his gel food.
Summary: Give your fish small, frequent meals. Treat your fish to a salt bath. Add chlorophyll to the tank.

Problem: Article: Cooking ribs in the oven is very similar to a grill. The oven allows for the slow-cooking environment needed for juicy, tender ribs. Either kind of ribs work well for the oven, so this is up to you. You can adapt just about any recipe for the grill into the oven; just be aware that the ribs will not have the smoky flavor they do from the grill.  There are two different kinds of ribs: baby back (or loin-back) and spare ribs. Baby back ribs are smaller, usually 2-2.5 pounds per rack, more tender, and more expensive. Spare ribs are larger, usually 4-5 pounds per rack, less expensive, meatier, fattier, and more flavorful.  When choosing a spare rib, look for evenly spaced fat. Don't choose a spare rib that has a large fat deposit in one place. Even marbling yields better flavor. For baby back ribs, it should be the same size along the bone with a even marbling of fat.  Some people prefer the taste of baby back ribs, especially since they are more tender. You can also buy boneless baby back ribs. For spare ribs, most people prepare them St. Louis, which are just spare ribs with the ends and other gristly bits chopped off. When you buy spare ribs, you can ask your butcher to make them St. Louis style for you. Before you begin cooking, turn the ribs over. Slide a dull knife or your fingers under the membrane and pull it back where it connects to the bone. Lift and loosen it until it tears. Pull the membrane away from the bones until it is completely removed. Trim the fat away from both sides. Removing the membrane will allow the ribs to tenderize. Use your hands to press the spice rub into the meat on both sides. Cover in a generous layer, but make sure you can still see the meat through the spice rub. Wrap the ribs in plastic wrap, and place them in the refrigerator on a cookie sheet overnight.  Spice rubs contain a mixture of flavors that are easily adapted for your tastes. Make spice rubs using paprika, chili powder, red pepper flakes, brown sugar, cinnamon, cumin, garlic powder, onion powder, black pepper, salt, or any other spice you'd like. Mix your desired spices together in a small bowl beforehand. Make sure you use some brown sugar to get a caramelized flavor. If you'd like to get a bit of the smoky flavor, add smoked pimentón, chipotle pepper, cloves, cinnamon and vanilla to the spice rub. These flavors are used in hardwood smoked flavors. Line a baking sheet with aluminum foil. Place a cooling rack on top of them. Remove the ribs from the refrigerator and place them on top of the cooling rack with meaty side up. Place the baking sheet on the middle rack. Broil for 5 minutes, until the outside starts to brown. Allow the broiler to pre-heat for a few minutes before placing the ribs underneath. Remove the ribs while the oven heats. When the oven has reached the temperature, place the ribs back in the oven. Allow them to cook for 1.5 to 2 hours if they are baby back ribs and 2.5 to 3 hours if they are spare ribs.  Place a layer of aluminum foil over the top of the baking sheet halfway through the cooking time. This will keep them from burning. Some cooks suggest wrapping the ribs in foil the entire time they cook. This is an optional way of cooking that you can try.  Another way to cook ribs in the oven is to place them in a baking dish, meat side down. Thirty minutes before they should be taken out of the oven, flip them over and apply barbecue sauce, then place back into the oven.  Slather the ribs with barbecue sauce 30 minutes before they are done cooking, if you desire. Recover with aluminum foil. Let them set for 10 minute before serving. Take a knife and separate the meat between the bones. Serve immediately.
Summary: Choose your ribs. Remove the membrane. Coat your ribs with your spice rub. Broil the ribs. Preheat the oven to 300 degrees Fahrenheit. Remove the ribs from the oven.

Problem: Article: This will help ensure the device is fully charged for your first cleaning session. The green LED on the Clarisonic brush will remain solid when the device is fully charged. The Clarisonic is not suggested for use on your eyelids and on the skin surrounding your eyes. This will help ensure the facial cleanser is evenly applied all over your skin using the Clarisonic brush. You can either use the sample cleanser that came with your Clarisonic, or any facial cleanser product of your choice.  For the best results, the brush must be kept flush to your skin without your pressing too hard. Pressing the brush too hard against your skin will interfere with the brush’s motions and reduce the effectiveness of the treatment. Press the Power button at any time during your treatment to pause the device for up to 30 seconds. The Clarisonic brush will automatically turn off by itself after 60 seconds to conclude the treatment.
Summary:
Charge your Clarisonic device for 24 hours prior to using the brush for the first time. Remove all traces of eye makeup from your face as you normally would using soap and water or an eye-makeup removal product. Use your hands to wet your skin and the Clarisonic brush head with warm water. Liberally apply facial cleanser to the skin on your face or to the Clarisonic brush head. Press the large gray Power button on your Clarisonic brush to power on your device. Apply the Clarisonic brush to your forehead, and gently move the brush in small, circular motions all over the surface of your forehead for 20 seconds. Continue to gently move the Clarisonic brush in small, circular motions across the rest of your face, spending 10 seconds on your nose, 10 seconds on your chin, and 10 seconds on each cheek.