Problem: Write an article based on this summary: Preheat the oven to 375ºF (191ºC). Mix the dry ingredients. Melt and brown the butter. Whisk in the sugar and vanilla extract. Whisk in the eggs in stages. Stir the wet and dry ingredients together, adding M&Ms. Drop the cookies onto the baking sheet. Bake until they start to brown. You now have chewy M&M cookies.

Answer: This slightly higher temperature allows you to use a shorter baking time, which keeps the cookies moist and chewy. Mix together the flour, baking soda, and salt in a medium bowl, until thoroughly blended. This recipe uses slightly more flour than most cookie recipes, because flour traps more chewy moisture in the cookie. Melt the butter in a light-colored skillet so you can watch the color. Swirl the pan constantly, and transfer the butter to a large, empty bowl as soon as it turns a dark golden brown. Melted butter leads to much chewier cookies, and browning it adds a richer flavor.  Melting half the butter at a time may be easier to control. You can lower the risk of burning by melting most of the butter, then pouring it over the remaining room temperature butter and stirring until fully melted. Whisk these ingredients into the butter with a fork or whisk. Add both types of sugar, a little at a time, and whisk until there are no more lumps.  The more brown sugar you use, and the darker the brown sugar is, the chewier the cookie will be, since brown sugar contains more moisture (molasses).    {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c8\/Make-M%26M-Cookies-Step-14Bullet1-Version-2.jpg\/v4-459px-Make-M%26M-Cookies-Step-14Bullet1-Version-2.jpg","bigUrl":"\/images\/thumb\/c\/c8\/Make-M%26M-Cookies-Step-14Bullet1-Version-2.jpg\/aid676179-v4-728px-Make-M%26M-Cookies-Step-14Bullet1-Version-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/en.wikipedia.org\/wiki\/Fair_use\">Fair Use<\/a> (screenshot)<br>\n<\/p><\/div>"}  If using light brown sugar, consider using ⅞ cup brown sugar and ⅜ cup white sugar instead. Separate one egg, and throw the white away or set it aside for another recipe. Add the yolk to the butter-sugar mixture. Crack a second egg directly into the mixture. Whisk until smooth and shiny. For better flavor and more consistent texture, instead whisk for 30 seconds, wait for 3 minutes, whisk, wait, whisk, wait, and whisk one final time.    {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/3\/3f\/Make-M%26M-Cookies-Step-15Bullet1-Version-2.jpg\/v4-459px-Make-M%26M-Cookies-Step-15Bullet1-Version-2.jpg","bigUrl":"\/images\/thumb\/3\/3f\/Make-M%26M-Cookies-Step-15Bullet1-Version-2.jpg\/aid676179-v4-728px-Make-M%26M-Cookies-Step-15Bullet1-Version-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/en.wikipedia.org\/wiki\/Fair_use\">Fair Use<\/a> (screenshot)<br>\n<\/p><\/div>"} Use a wooden spoon or rubber spatula to stir the wet and dry ingredients together, until the dough is well mixed. Add the M&Ms and stir briefly to distribute them throughout the dough.    {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/91\/Make-M%26M-Cookies-Step-16Bullet1.jpg\/v4-459px-Make-M%26M-Cookies-Step-16Bullet1.jpg","bigUrl":"\/images\/thumb\/9\/91\/Make-M%26M-Cookies-Step-16Bullet1.jpg\/aid676179-v4-728px-Make-M%26M-Cookies-Step-16Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/en.wikipedia.org\/wiki\/Fair_use\">Fair Use<\/a> (screenshot)<br>\n<\/p><\/div>"} If you haven't prepared a baking sheet yet, line it with parchment paper to prevent sticking. Use a large cookie scoop, a tablespoon (15 mL), or your fingers. If you like, press extra M&Ms onto them for decoration. Use a cookie scoop or tablespoon to drop balls of dough on a parchment-paper lined baking tray. Bake for about 10 minutes or until the edges brown for a chewy cookie with a soft center. Bake for about 14 minutes for a crisper cookie with a brown, chewy center. Let cool for at least 5 minutes before eating to get the right texture.


Problem: Write an article based on this summary: Rabbit breeding stock can be obtained from many different sources. Get the right pen. Know that female rabbits will conceive at any time they have an "encounter" with a buck. The pen should be furnished with clean water each day. Feed a good quality hay. Hay should be contained in a lattice manger, or rick to keep it from being contaminated by the animal's waste. Another feeding option can be to use calf manna along with rabbit pellets, or "rabbit food".

Answer:
One good way is to go to a fair where there are rabbits and contact the owners which are usually listed on the show cases.  3 to 4 litters of 5 to 10 young can be thrown by a healthy, mature female (doe) each year. One male (buck) can service up to twenty to thirty does, but in order to keep the gene pool healthy, you should have one buck for each 5 does.  Make sure you keep records of which does are bred by which bucks, and keep rotating the animals to keep the gene pool as large as possible. The best meat breeds are California and New Zealand or a combination of the two. Most consider the Flemish Giant unsuitable for a meat rabbit, due to the meat to bone ratio, also the amount of food consumed to meat ratio. It is okay to cross with a New Zealand for meat production. The pen should be a minimum of 5 feet (1.5 m) by 6 feet (1.8 m) for this large breed, but slightly smaller for the smaller breeds. Rabbits need space!  The floor should be made of a sturdy wire mesh with about 3⁄4 inch (1.9 cm) square holes to accommodate droppings and urine.  Do give the rabbit someplace else to stand, however.  Standing on wire full time can hurt a rabbit's feet.  A full tray or box the full size of the floor of the pen with all four sides about 2 1⁄2 inches (6.4 cm) high should be slid under the pen to catch the animal waste.  This tray should be emptied once per week and rinsed with a disinfectant.  Be careful when using bleach, as it will react with the urine and give off a harmful gas! A solid compartment about 1 1⁄2 feet (0.5 m) long and 1 1⁄2 feet (0.5 m) wide should be included in the pen to give the doe privacy while she is having her young.  this will keep mortality of the young down to a great extent.  Be sure there is plenty of dried hay in the pen when she is "due". There is no set estrous period.  The young should be separated from the mother at about 6 weeks. The doe is ready for breeding immediately after separation from her young. The rabbit pregnancy period is 28-30 days, with the doe able to mate within hours of giving birth. However, it's advised to wait a month so as not to overtire her and drastically shorten her life span. The water should be contained in such a way that the animal will not contaminate it with its body waste.  If in an open container, it should be elevated so that the top is at least 4 inches (10.2 cm) above the floor.  Conventional water bottles work very well also (except during the winter). Be sure it has a sweet smell, and has not been water-damaged and become moldy. Red clover and birdsfoot trefoil seem to be the most preferred by rabbits, but they will also do well on alfalfa, Kentucky bluegrass, timothy, and a mixture of native grasses. Do not over feed lettuces.  Any fresh green food such as lettuce from the store or grass from the yard can give your animals diarrhea! However, if they are introduced to grass or weeds gradually, they can enjoy them regularly with no harm. It's the sudden change of food that is most harmful. Also, with free choice hay, the animals will regulate much of their own eating habits. Medicated calf pellets, available at a feed mill which dairy farmers frequent, can help keep your rabbits free from diarrhea.  They will cost you less than the "bunny" pellets per pound, but can contribute to the overuse of antibiotics and are not available in all cities.  Very important: When you are ready to butcher, place your animals in an especially clean environment for 2 weeks prior to slaughtering and feed them conventional rabbit pellets rather than the medicated calf food to clear the rabbits from the effects of the anti-biotic which is in the calf food.  Remember these rabbits will not be considered organic which is a personal choice.