Problem: Write an article based on this summary: Buy a potted plant. Situate your plant. Feed your mantis. Maintain the right environment.

Answer: Since mantises might cannibalize each other, purchase a plant for each one that you intend to keep. Pick a tall plant so they have plenty of room to climb. Stick to a small pot, however, so they can find their food at the base more easily. Choose a plant with plentiful wide leaves so the mantis has adequate shade to escape the sun. Since your mantis won't be enclosed, be sure to select a breed that doesn't develop wings so it doesn't fly away and escape! If the pot is circular, the diameter of the surface area should be at least three times wider than the mantis's body length. If the pot is box-shaped, it should be twice as wide as the mantis's body length and three times as long. Place it on a windowsill so the plant receives direct sunlight and remains healthy. If your windowsill is too narrow, place your plant where sunlight can reach it. Be sure to keep it out of reach of other pets, since dogs or cats may eat your mantis. Collect or purchase other insects with soft bodies to use as pet food. Be sure to use live prey that is only a quarter of the size of the mantis itself. If possible, feed them insects that don't fly so they don't escape. When using a caged enclosure to house your mantis, it's recommended to keep a continuous supply of food. But since you're not using a cage, be vigilant with feeding to make sure the mantis is eating regularly. Keep the soil free of fallen leaves or other obstructions where prey can hide. Try using tweezers to offer food. This way you can gauge how hungry your mantis is as well as use prey that is able to fly or otherwise escape. Fruit flies are a popular food for smaller mantises, and crickets for larger ones. Keep the room temperature warm. Mist the leaves and soil regularly to maintain proper humidity. Since you're keeping your mantis in the open instead of an enclosure, keep a sharp eye on the soil to make sure it doesn't dry out. If prolonged sunlight dries your plant quickly on a regular basis, rotate the plant between direct sunlight (for the plant's health) to other areas in the room where the sun doesn't reach (to maintain moisture). Between regular misting and the moisture received from eating prey, the mantis shouldn't need another water source. However, for your own peace of mind if this is a concern, go ahead and give it a small water bowl.

Problem: Write an article based on this summary: Look for vegan and vegetarian restaurants. Try traditional Middle Eastern and Ethiopian restaurants. Try Mexican, Italian, and Indian restaurants. Look for vegan-friendly chain restaurants.

Answer: For most vegans, the best fine dining options come from specialty restaurants catering to their specific diet. Unlike traditional eateries, these restaurants use vegan options by default or have the ingredients and knowledge necessary to make tasty substitutions. Websites like HappyCow and Urban Tastebud offer extensive lists of vegetarian and vegan restaurants separated by location. With the notable exceptions of lamb and entrees served with tzatziki, many traditional Middle Eastern and Ethiopian dishes are free from meat or animal byproducts. Look for items like injera, hummus, baba ghanouj, tahini, and falafel. When ordering falafel, make sure that the restaurant prepares them Middle Eastern style, not Greek style with a yogurt-based dressing. Because their dishes often revolve around vegetables and grains, many Mexican, Italian, and Indian restaurants are vegan friendly. Be aware that some restaurants, even traditional ones, use ingredients like chicken stock, egg whites, cheese, and milk to lower their expenses or alter the taste of a dish, so call ahead to make sure their food is vegan-friendly. When dining, try dishes like: Fried rice and refritos with guacamole at Mexican restaurants. Spaghetti with marinara sauce and garlic bread at Italian restaurants. Chana masala with basmati rice and papadums at Indian restaurants. Casual dining and fast food chains are rarely thought of as vegan-friendly. However, because they serve standardized food, it's easy to know what items will meet your needs and what you need to avoid. Some vegan-friendly dishes include: French fries from restaurants like Burger King, Hardee's, Jack in the Box, Wendy's, and Denny's. Black bean based products from restaurants like Taco Bell, Subway, Chipotle, TGI Fridays, and The Cheesecake Factory. Cheese-free marinara pizzas from Little Caesars, Papa John's, and Pizza Hut.

Problem: Write an article based on this summary: Go to https://chrome.google.com/webstore in Google Chrome. Type ultrasurf into the search bar and press Enter or Return. Click UltraSurf Security, Privacy & Unblock VPN. Click + Add to Chrome. Click Add extension. Click the Ultrasurf icon. Enable the extension.

Answer: This opens the Chrome web store. This method will work for Windows and macOS. It's at the top-left corner of the store. It's at the top-right corner of the window. A confirmation message will appear. In a few moments, Ultrasurf will be installed in your web browser. A new icon will appear in the icon bar near the top-right corner of Chrome. It's the globe icon with a ring around it and an overlapping sailboat. If you see the word "Connected," just click anywhere else on the page to close the extension. Otherwise, slide the switch to the On position. Now that the extension is enabled, your web traffic will go through Ultrasurf instead of the regular network proxy.

Problem: Write an article based on this summary: Choose an unwaxed chocolate designed for melting. Bring a pot of water to a simmer. Check the temperature of the chocolate as it melts. Remove the bowl from the heat to seed your chocolate. Refrigerate the chocolate until it is set. Store the bars in a cool, dry place for up to a month.

Answer:
The chocolate you start with will be the base of your custom molded or flavored final bars. Use high-quality, unwaxed chocolate designed for melting and tempering to get the best results. Look around your local supermarket or specialty cooking store for the best chocolate you can find. Tempering is a process of raising and lowering the temperature of chocolate to emulsify the cocoa solids with the cocoa butter. Tempering chocolate will give it a shinier and all around better final appearance, as well as preventing white marks from "blooming" on the chocolate. The best type of chocolate for tempering comes in the form of "feves", which are pre-tempered disks of chocolate. These will be easiest to temper and should be available from specialty stores or online. If you don't want to temper your chocolate, simply melt it over a low heat or in a microwave. Fill a small pot with around 1 inch (2.5cm) of cold water and put it over a low heat. Wait for the water to come to a simmer, but make sure the heat isn't too high that it could start to boil. Getting the chocolate to the right temperature is a key part of tempering it. Check the temperature of the chocolate until it reaches the level needed for the type of chocolate you are using. Here are a few guidelines for different types of chocolate: Dark chocolate will need to reach a temperature around 55C (131F). Milk chocolate and white chocolate are more sensitive, so they only need to reach 45C (113F). Once the melted chocolate has reached the right temperature, remove it from the top of the pot. Begin lowering the temperature of the melted chocolate by adding small amounts of the remaining, chilled chocolate. Stir constantly with a thermometer as you do this until it reaches the right temperature: Dark chocolate needs to be lowered to a temperature of 28C (82F). Milk and white chocolate need to be lowered to a temperature of 27C (81F). Carefully transfer your tray of chocolate to the fridge, making sure not to spill any as you shift it. Leave it to chill for around 5 minutes or until the bars firm up. If you're using untempered chocolate, it may take longer for the bars to set up. Tempered chocolate can be kept at around room temperature without melting for around a month. If you live in a warmer climate, it might be better to keep your bars in the fridge until you're ready to eat them. Untempered chocolate bars will need to be stored in the refrigerator in order to prevent them from melting.