INPUT ARTICLE: Article: You will need to keep the saltwater on hand for when you change the tank water. Always having a gallon of saltwater ready will make changing the water much easier. Fill a gallon container with reverse osmosis water. Add the salt per manufacturer's instructions. Cap the container, and store the saltwater in a cool, dry area until you need it. Turn off the aeration and circulation system before changing the water. Let the air in the tank settle so it is not moving. Shine a bright light at the surface of the tank so the brine shrimp all flock to it. Siphon the dirty water off the bottom of the tank with the gravel vaccum. Then, replace the siphoned water with some of the marine salt mixture you made earlier. Check the salinity and temperature of the tank to make sure the levels are good. The sponge filter may get noticeably dirty. To rinse or replace the filter, turn off the air pump, remove the sponge, and rinse it in the used tank water, or non-chlorinated (conditioned with Prime or other conditioner) room temperature-or current temperature of your aquarium water. When it is clean again, replace it, and turn the air pump back on. You will only need to get a brand new sponge if it disintegrates. It houses useful bacteria to keep the tank healthy. Never rinse the sponge or any other filter in anything other than used tank water or conditioned water. To rinse filter media in too hot, too cold or chlorinated water destroys the bacteria that supports a healthy tank. Use a flashlight to herd the brine shrimp away from the sponge filter when doing this. You may need someone to help you grab the filter or shine the light. All of these factors are important to keep in mind when you are maintaining a saltwater habitat. Get into the habit of checking these factors weekly.

SUMMARY: Make a reserve of saltwater. Use a gravel vacuum to change the water in the hatchery regularly, about 20% (2 gallons) per week. Rinse or replace the sponge filter every 1-4 weeks. Regularly check the tank's temperature, salinity, and cleanliness.

INPUT ARTICLE: Article: If you have a professional set-up and only cut from track to track with the crossfader and beatmix, that's just being lazy. All turntables and mixers have at least a few effects, and even the most basic setups nowadays have at least three. You have effects, so use them. You can get echo effects, loop buttons, sample record buttons in your set-up, so learn how to add them to your mixes and sets. All mixers have the equalizer knobs, so you can use these for things like cutting off the bass or removing everything except the vocal track. Experiment with every button on your mixer. Even the play/pause button can be used for things, and in the end however you choose to use these it will be all your personal DJ style. It's not all mixing tracks. You have to throw your entire self into the mix, using hand gestures to lead the crowd. A few hand waving movements go a long way, but you can utilize hand claps, fist pumps, and other movements to get the whole crowd moving along with the music. Move around. If a DJ seems to be digging what they're hearing, people will get on board. If you look like a scientist tweaking dials, people are likely to be intimidated. Make it seem like you're having fun. You're the master of ceremonies, so master that ceremony. Talk to people, field requests, chat up cute dancers, shout-out people's birthdays, ask if everyone's having a good time. Be the face of the party and facilitate the good vibes. It's also good to know when to shut up. Talking to a crowd can be cool, but no more than once an hour is a good rule of thumb. If you're talking between every song, you're ruining it. Uniqueness is important, but it's not the most important thing about being a DJ. Playing a room is a craft. You can put your own spin on things, but it's also important to familiarize yourself with the great DJs of the past, to learn as much as you can about the footsteps you're walking in. This will make you a more humble, talented, and interesting DJ as you move forward. If you want to throw down a dope DJ set in a club, you need to know about and hear the stylings of the following DJs: Chemical Brothers Grandmaster Flash David Mancuso DJ Andy Smith Ram Jam Rodigan DJ Chuckie DJ Cash Money DJ Marky Carl Cox Jam Master Jay Cut Chemist

SUMMARY: Use effects for live surprises. Do more than play music. Talk to the crowd. Study the masters.

INPUT ARTICLE: Article: You'll want to cook the entire dip in the oven once assembled to melt the cheese on top and ensure the flavors blend together. That said, the chicken needs to be pre-cooked, so this time in the oven is just to get everything hot. This simply makes it easier to blend into the other ingredients, preventing chunks of cream cheese in some parts of the dip and none in the others. Place it on the countertop 10-15 minutes before cooking to gently warm it. Using the microwave in 10-second bursts, melt the butter. Once you've got the butter in liquid form and well mixed with the hot sauce, move on to the next step. You don't want to cook the butter, just melt it. For less spicy buffalo dip, use only 1/2 cup of buffalo hot sauce. Make sure the chicken is well coated in your buffalo sauce. It is okay if there is extra liquid at the bottom -- this will help coat the cheese. If you are using frozen or cold chicken, mix the chicken and sauce together on the stovetop over medium heat. You only need to heat it until the chicken is warm again. Stir until they are blended together with the sauce. The cheeses should completely coat everything in the bowl. Sample the chicken and adjust the flavor how you see fit, adding more hot sauce to get to your desired heat level, Alternatively, spread the cream cheese into a layer on the bottom of the dish, and instead add 1 cup ranch dressing to the chicken to provide the moisture. This is why you need to save half the cheese, as it will melt into a gooey, delicious topping for your buffalo chicken dip. Everything in the dish is already cooked, so you don't have to worry about anything "finishing." Instead, remove the dish from the oven when it looks good to you. You can also lower the heat to keep the dip warm if you're not yet ready to serve it. Allow to cool for 3-5 minutes, as this dip will be molten hot if you're not careful. You're done!.

SUMMARY:
Preheat your oven to 350 degrees. Warm the 8-oz package cream cheese up to room temperature. In a large mixing bowl, melt 1 tablespoon butter and add the 3/4 cup buffalo wing sauce. Stir in 2 cups of shredded chicken and toss to coat. Add the package of cream cheese, 1/4 cup bleu cheese, 1/2 cup of shredded cheese, and stir. Spread the mixture evenly into an oven safe baking dish, then top with the rest of the shredded cheese. Bake for 12-15 minutes, or until the top is gold-brown and bubbling. Remove from oven and serve after cooling.