Product Description

Suitable for ALL BiOrb, BiUbe and BiOrb Life aquariums. Includes Twelve BiOrb Service Kits. The standard biOrb Service Kit (including filter cartridge) is suitable for all BiOrb, BiUbe and BiOrb Life aquariums. The kit contains everything you will need to service your aquarium, including conditioners to remove harmful chlorine from your tap water. The biOrb filter kit also contains a cleaning pad and full instructions. The biOrb filter cartridge works like a waste bin, trapping dirt, and once full it should be thrown away and replaced with a new one. With the Baby BiOrb 15L (4 Gallons) BiOrb 30L (8 Gallon) and BiUbe 35L (9 Gallon) the filter cartridge should be replaced every 6 weeks. In the BiOrb 60L (16 gallon) and in marine tanks the filter should be replaced every four weeks. If tanks with more than the recommended bio-load (a function of the # of fish & size of fish) you may want to change out the filter cartridge more frequently. NOTE: It is recommended that you replace one-third of your aquarium water when changing your filter cartridge and adding the water treatment sachets. A BiOrb Cleaner Pump is recommended for removing aquarium water. Each Service Kit Includes: 1 new BiOrb filter cartridge, 1 cleaning pad and 1 water treatment sachet

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I love my new grill pan! I have been putting off buying one, really for no reason, and the other day as I was walking through the pots and pans aisle in Bed Bath & Beyond (best section ever), I spotted the perfect one. One side is a grill pan, the other a griddle. I’m in heaven. Last night and tonight I made good use out of it, incredible dinners that we scarfed down. YUM! This is the simplest tilapia recipe ever, and my new favorite.

Grilled Tilapia:

4 tilapia fillets

1/4 teaspoon salt ( for each fillet)

1/2 teaspoon ground black pepper ( for each fillet)

1/2 lime

Grill pan  & cooking spray

Directions:

• Heat up your grill pan on a high flame, generously spray with cooking/olive oil spray.
• For each fillet, press into 1/4 teaspoon salt and 1/2 teaspoon pepper, and spread spices with your fingers so the fillet is evenly coated.
• Lay each fillet on the grill pan and reduce to medium heat or medium flame.
• Slice 1/2 lime into 4 even wedges, squeeze the juice from each wedge onto each piece of tilapia and lay juiced wedge on top of fillet.
• Cook for 12 minutes on each side, or until cooked all the way through.

Creamy Linguini:

1/2 box Ronzoni Whole Grain Linguini

6 tablespoons butter/margarine

1 cup shredded mozzarella cheese

1 teaspoon deli style mustard

1 teaspoon salt

Directions:

• Boil linguini according to the directions on the box. Drain and set aside.
• In the pot you boiled the pasta in, melt butter or margarine on a low heat. Add cheese and stir until creamy.
• Add mustard and salt, stir quickly and add drained linguini. Toss until evenly coated. Serve immediately.

The Creamy Linguini was AMAZING. I bought Nathan’s Deli style mustard at BED BATH& BEYOND if you can believe that (OU). I decided to have a little fun with it . Perfection! Enjoy!

]]> http://coralife05272superskimmerhra.wordpress.com/2013/06/19/coralife-super-skimmer-with-pump/ Wed, 19 Jun 2013 02:27:47 +0000 satinvpylk http://coralife05272superskimmerhra.wordpress.com/2013/06/19/coralife-super-skimmer-with-pump/ You can buy !Coralife Super Skimmer with Pump here. yes, we have “!Coralife Super Skimmer with Pump” for sale. You can buy !Coralife Super Skimmer with Pump Shops & Purchase Online.

Product Description

Product DescriptionProtein skimmers have become a standard component in saltwater and reef aquarium filtration systems as they are very effective at removing dissolved organic compounds from aquarium water.The Coralife Super Skimmer is a high-performance foam fractionator designed with a patented needle-wheel impeller and aspirating venturi. An improved energy saving pump increases the performance of the skimmer without increasing power demand.The needle-wheel system creates a spiraling vortex of water and micro bubbles inside the reaction chamber where the bubbles attract fine proteins and organic compounds and deposit them in the collection cup. The result is a clean and healthy aquarium environment. The Super Skimmer comes in three sizes Product FeaturesPatented needle wheel aspiration systemWide neck collection cup with easy twist feature for effortless cleaning Dual injection inlets increase bubble/water contact timeBubble production diffuser to prevent the flow of micro-bubbles into main aquariumCan be used in sump or with hang on mounting bracket Available for aquariums ranging from 65 gallons to 220 gallons

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I am stuffed with sweets. Overkill today. I decided to try everything that was sweet all in one day. Bad idea. Anyways…

As a kid, I always wondered why my parents only ate fish (ca) and broth (canh). As a child, I craved all sorts of meat. As the years gone by and I acquired my taste, I realized I prefer seafood meals over beef, chicken, duck, etc.

Being back on the island, I now know where my parents get their love for fish from. This morning, I had Tien on the back of my bike and I biked to the markets close by. It’ was awesome to see all of the ladies with their helmets still on, negotiating prices for fish, veggies, and other items.

I finally got my dessert (che), basically a cup full of jelly, beans, coconut, sugar, and condense milk. Yum! We bought fresh fish for lunch, more tofu, and veggies for dinner tonight. The best thing about eating here is that almost everything is fresh; fishes that are caught not long ago.

Yesterday, after my morning run, my mom and I got ready to eat at my dad’s mom’s house. My dad’s side is very laid back. I wish I wasn’t on this 30 day no booze; otherwise, I would’ve joined in on the festivities. All of my dad’s sisters were present along with his youngest brother.

We had squid stuffed with some sort of meat and seafood hotpot. It was the best seafood hotpot (ca lau) broth I ever had. The stuffed squid was also amazing. Normally, you have the seafood hotpot with noodles; however, I opted out and ate mainly the squid and veggies.

Afterwards, my cousins took me to two of the highest hilltop in Phu Quy. Standing on top of the hill, I’ve never been so proud of where my parents come from. It’s such a beautiful island and it’s ashamed that I haven’t gone as much as I should have in the past years. P.S. I should be able to know how to swim considering my entire family is surrounded by ocean!

We went to go eat and I realized I have had snails before and actually like it! Of course more seafood hotpot and squid. Afterwards, my cousins took me to a karoke place.

Although everyone seemed to cringe at the mention of a 21 mile paddle – the current was the fastest we’ve had yet and we scooted swiftly along.

Playful paddlers, as always we encountered hoola hooping in the morning and bubbles in the afternoon.

Red Tailed Hawks, Belted Kingfisher, Bob Whites, Pileated woodpeckers, and Green Heron could be heard and occasionally seen through the canopy that shrouded the winding river.

The limestone caves along this stretch were beautiful and mysterious with their tight crevices and dangling ferns that formed curtains on the rock walls surrounding the cave mouth.

Twisted, gnarly roots of Sycamore and Cypress trees reached out like fingers and hands holding back the river bank, their knees jutting up out of the water resembling mud castles at the beach.

And even with the usual swimming, lounging, and jumping from rope swings paddlers completed the trip in record time, and were shuttled to our new home of Mitchell County High School.

And what a better way to end the day than with an awesome street party in Camilla! It was great to see everyone boogying down and enjoying themselves so immensely.

Looking forward to another day in South Georgia paradise tomorrow!

Keep on Rollin’ on the river,

Gwyneth Moody

More than 44 billion gallons of water were extracted daily from the Great Lakes-St. Lawrence River Basin in 2011, according to a new report.

Of the region’s states and provinces, Ontario withdrew the most water, at about 37 percent and Pennsylvania took the least at .07 percent. Uses for the water include irrigation, public drinking and industrial needs.

That amount does not include water used for hydroelectric energy.

When including energy uses, the picture changes dramatically. Quebec, New York and Ontario together make up  more than 97 percent of the water withdrawals.

The findings are part of an annual report recently released by the Great Lakes Commission. The full report can be found here, as well as previous years’ reports.

http://greatlakesecho.org/2013/06/18/data-shows-daily-withdrawals-from-great-lakes-basin/

The whole conversation about the origins of chicken came up in the car the other day.  We live pretty far out on the edge of town, and there are quite a few acreages around us as well as some undeveloped woodland.  This means that we get quite a few deer out by our house, though usually on the opposite side of the road since our side is all subdivisions.

A few weeks ago, as we were driving home, we stopped at the light at the last major intersection to get to our house and saw to our astonishment not one, but three deer crossing the street.  We were shocked to see that many at once, and to see them in broad daylight.  Our only other experiences with them were usually really early in the morning, or at night.  We proceeded to drive the rest of the way home rather cautiously as they were running parallel to us through the acreage to our left.  We were concerned they might suddenly decide to dart across the street to the wooded area to our right.

Evidently this experience stuck with Brendan because the other day as we were again driving home and came to the same intersection he started talking about it.  His comments and observations soon gave way to questions.  He wanted to know if we ate deer.  I explained that people do eat deer meat, but that our family did not.  Which then led into questions about why we don’t eat deer meat and what other meats some people eat that we don’t.

In the midst of all this I hear Cameron’s excited voice from the back of the van saying that he wanted to tell us something.  He said, “I know where chickens come from.  Pigs!!!”  It was so hard not to laugh at his mistake.  He was so certain that his little processed chicken nuggets came directly from Mr. Pig.  But I corrected his assumption and told him what types of meat we do get from pigs.  This seemed to confuse him some as he then asked, “Well then where does chicken come from?”  Uh, the chicken.

The look on his face when I told him that chicken comes from chickens was priceless.  It’s so funny to me that my kids will accept that all the different cuts of beef and pork come from cows and pigs, but have difficulty in understanding that things like chicken and fish come from the animal they are named after.

Because a few years ago we went out to lunch at Long John Silvers.  Brendan adores that restaurant, and for years called it the Blue Fish Store because he couldn’t remember the name.  One day he’s munching away on his fish fillet, when he looks at it and asks, “where does fish come from mommy?”

This was right after we’d had our first few discussions on where meat comes from in general so I knew he could handle knowing that the delicious breaded fillet in his hand was once a cute swimming creatue in the ocean.  But the look on Brendan’s face as I explained to him where fish came from was about the same as when I explained to Cameron about the chickens.  He stared at me in disbelief, shook his head and said, “wait, this used to be a fish?”  Yes baby, that’s why they call it fish.

I don’t think there are any other meats that are named after the animal they are derived from, so if Kaylee has questions I’ll be filling her in on the same things I’ve already taught the boys.  Hopefully they will fill her in about the origins of fish and chicken before it ever even comes up.

The above picture is what I purchased from Trader Joes.  I always buy my bananas, apples, and almond milk there because they are cheap.  I also decided to buy some Ahi Tuna, which I have not cooked before.  Since the piece of tuna was huge, I was able to cut it into 4 smaller pieces.  I am not much of a fish eater, and I only eat small pieces if I do eat fish. 

Basically my other purchases from Supersaver and Natural Grocers are the same.  Clean Eat Foods.  

New To Me 

So I decided to try this whole adding fruit to water thing that everyone is doing.  At first I tried lemon this morning.  Not my idea of a yummy drink.  If I am going to have lemon water it better have sugar in it and be called Lemon Aid.  Although lemon wasn’t my thang, I did add  frozen blueberries and strawberries to my water while I was fixing supper.  It wasn’t that bad.  I don’t know if this will be something I continue with. 

Dinner

Above I mentioned that I bought Ahi Tuna.  Well I must have been in the mood for fish, because I seared 2 small pieces (1 will serve for lunch tomorrow).  I have never cooked tuna before, or seared anything for that matter.  Needless to say I have learned a lot through Youtube. 

For the first time cooking with tuna, it turned out very well.  I seared it in 1 tablespoon of Coconut Oil for 5 minutes on each side.  The vegetables are a frozen mix you can find at any grocery store, and were steamed on the stovetop. 

Have a great day tomorrow.

Questions:

1.  What is your favorite store?

2.  What food do you find difficult to cook? 

Product Description

Quick and thorough removal of sludge and dirt layers in aquarium gravel. The Eheim Sludge Extractor removes detritus without taking out water. Powerful and maintenance-free suction pump loosens gravel layer so the sludge is churned up and drawn into the suction system. Uses 4 AA batteries (included). For best results, operate the Eheim Sludge Extractor at a maximum aquarium water depth of 23-1/2 inches and a minimum depth of 8 inches. For use in fresh or saltwater aquariums. The Eheim Sludge Extractor Measures 2-1/2″ x 24″ high. Please click on “More Information” for directions for use.

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Let’s face it. Yes, we’re Vegan. Which means that we usually eat pretty healthy. But sometimes…you just want to eat something that’s been fried. On those days, our go-to is this Tofu Fish and Chips. It tastes so much like fish, you’ll wonder if something supernatural happened in the pot that turned the tofu into real fish. Long John Silver’s can’t touch these fish sticks.

Vegan Fish

Ingredients

• 1 package extra firm tofu
• 10 oz beer of your choice
• 1 cup flour
• 1 ½ cup cornstarch
• 1 tsp onion powder
• 1 tsp Old Bay
• 1 tsp salt
• 1 sheet dried nori

Method

1) The first thing you want to do is press the water out of the tofu. This is always important when you’re using tofu. A lot of the sweetness of tofu leaves with the water, leaving tofu that is much easier to flavor, and has a much better texture. To do this, cut the tofu into 1 inch slices, lay flat between two paper towels, and place a book on top of the tofu. Leave it like this for about an hour to an hour and a half. When you come back, the paper towels should be pretty drenched with water that has left the tofu.

2) While the tofu is being pressed, let’s prepare the batter. Mix the Old Bay, salt, onion powder, and flour in a large mixing bowl until the dry mixture is pretty evenly spread out. Then, slowly pour the beer in. Mix until it resembles a batter, cover the bowel with a paper towel, and put it in the fridge until the tofu is ready. Keeping it in the fridge makes the batter “fluffier.”

3) Just before you’re about to free up the tofu, you want to make a dry dip for the fryer. Put a sheet of nori into a blender, and mix until chopped pretty finely. On a plate, toss the chopped nori into the 1/2 cup of cornstarch. This will be your dry dipping mix. The nori provides a distinct fishy taste.

4) Go ahead and get the oil heating while you prep the tofu. All you have to do now is slice the tofu into “sticks.” Roll the tofu in the dry nori batter (you may have to wet tofu just a bit), dip the tofu in the batter, and drop into the hot oil. Once fried, place on a plate with a paper towel to soak up some of the excess oil.

Wasn’t that easy?! As for the “chips,” we generally just use a bag of frozen fries. Now, on to the must have friend of Fish and Chips: tartar sauce.

Vegan Tartar Sauce

Ingredients

• 1 cup Earth Balance mayo
• 1 tbsp sweet pickle relish
• 1 tbsp minced onion
• 2 tbsp lemon juice
• Salt and pepper to taste

Method

We’re going to make this easy: combine all ingredients. And then just taste it. Absolutely indistinguishable from dairy tartar sauce.

Fattening? Probably. Delicious? You bet. You. Bet.

Product Description

PFES03 Size: 3 Gallon Features: -Aquarium kit. -Available in 2 Gallon, 3 Gallon and 5 Gallon sizes. -Color: Black. -Material: Plastic and glass. -Keep freshwater fish. -Come complete with injection molded acrylic aquarium fluorescent lighting. -Built in filtration utilizing Marineland’s patented biowheel technology. Specifications: -2 Gallon Dimensions: 1″ H x 0.56″ W x 0.96″ D. -3 Gallon Dimensions: 12″ H x 13.8″ W x 7.5″ D. -5 Gallon Dimensions: 16″ H x 11.14″ W x 16.38″ D.

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Check out this video that the real estate agents made highlighting the 11-acre estate.

This recipe is my favorite for so many reasons.  First, it’s totally my style, a bunch of things put together that come out tasting amazing.  Second, it is a combination of my favorite things right now – a rich coconut flavor and veggies from my CSA share.  And third, J loves it so much that I had to kick him out of the kitchen so we would actually have any left over to eat.  From plates at the dinner table on the couch, that is.

I made this with the vegetables I had at home – carrots, a pepper, a few leaves of rainbow chard, and snap peas.  But any light and bright vegetables will do.  Same for the fish and rice – any white fish works and whatever rice you have on hand. Oh, and trust me on the vanilla coconut milk.  There’s nothing else sweet in the sauce, so it balances out the curry, soy sauce and spicy flavors.  I promise.

Thai Coconut Curry with Tilapia and Rice
(Serves 2-3)

1-2 tablespoons coconut oil
3 cloves chopped garlic
1 chipotle pepper, minced
2 green onions, thinly cut
1 cup snap peas
1 cup shredded carrots
1 red pepper, cut to thin strips
3-4 leaves rainbow chard, cut to 1 inch strips
1 sliver of lemon
2-3 filets Mahi Mahi
3 cups rice, cooked

Sauce:
2 tablespoons ginger, minced
1 cup vanilla coconut milk
2 tablespoons hot pepper sauce (this comes out pretty spicy, so tone it down or up as needed)
3 tablespoons low sodium soy sauce
1 teaspoon Japanese curry paste
1 teaspoon ground cumin
Pinch of salt & pepper

Heat oven to 350 F.  Place the fish filets in a pan and sprinkle with salt, pepper, and some lemon juice.  Bake for 10 minutes.

In a large skillet, melt the coconut oil and add the garlic, chipotle pepper and green onion.  Cook on medium until the garlic is fragrant, about 2-3 minutes.  Add the rest of the vegetables, along with about ½ cup of water to the pan, and cover. Cook for about 5-10 minutes on low heat to steam the vegetables.

Mix all the ingredients for the sauce together and add to the vegetables.  Bring everything to a simmer and cook uncovered for approximately 10 minutes to allow the sauce to thicken.

Serve the vegetable broth mix and fish over a bed of rice.

- food on,
Shirley

In this episode, we discuss our dirty laundry (literally), and whether it’s “cheap” to use a coupon on a date?

If you have a subject or topic you’d like us to discuss, please let us know! We always welcome your comments and would love to hear from you!

Kris Valentine – @KrisValentine
Fish - @FishOnBUZN
TJ - @TJradioo

Abrótea – Forkbread
Anchova – Bluefish (Pomatomus saltatrix)
Atum- Tuna
Bacalhau salgado – Salt cod
Besugo – Axillary seabream
Boca negra – Bluemouth rockfish
Bonito – Skipjack tuna
Cação – Tope
Camarão de água doce –Crayfish/ crawfish
Camarão -Shrimp
Carangueijo -Crab
Carapau-Atlantic horse mackerel
Carpa – Carp
Cavala- mackerel (Atlantic chub mackerel)
Cherne – Wreckfish
Chicharro – Blue jack mackerel
Congro – Conger eel
Crustáceos- Shellfish
Dourada- Gilt-head seabream
Espadarte – Swordfish
Faneca- Pout, bib
Goraz- Blackspot seabream
Imperador- Alfonsino
Lagosta – Lobster
Lírio- Greater amberjack
Lula – Squid
Mero – Dusky Grouper
Mexilhões – Mussels
Octopus -Polvo
Oyesters – Ostras
Pargo – Common Seabream
Peixe cão – Barred hogfish
Peixe espada preto – Black scrabbard fish
Peixe galo – John dory
Peixe porco –Grey triggerfish
Raia – Thornback ray
Robalo- Seabass
Rodovalho- Turbot
Salema- Salema
Salmão- Salmon
Salmonete- Striped red mullet (Mullus surmuletus)
Sardinha- Sardine (European pilchard)
Sargo- white seabream
Solha- Wide-eyed flounder
Tainha – Thicklip grey mullet
Tintureira- Blue shark

@MLBFanCave

Bravo, Angels marketing team. You created the yang to the Glen Perkins Fishing Lure yin.

h/t MLBFanCave

The second day my dad and I started out to go fishin and Jay and Thomas decided to go with us. It was cool as a summer breeze that day, just the perfect temp. There were very little fish biting. We spent hours down there and nothing was getting hooked. Finally, I had a nice bite but just didn’t get hooked.  I could still see him so I put the lure another foot in the water. Got another bite, still he didn’t get hooked, but 3rd time’s the charm!  Finally a fish landed! He’s not so big, but the first fish and the only.

So we went back to the cabin and I said to Jay “isn’t it annoying when the little blue gills decide to get a taste of a spinner as big as themselves?” Jay looked at me like, “huh?” Then I said, “the little fishy’s.” then with a burst he agreed.

Anything goes when your fishin…

This is a picture of a ringneck snake, I didn’t take this picture.  Credit goes to http://www.thies-times.com/serpentryan/lifelist/herplifelist.html

WHO Aisha D. K. Sykes

WHAT Senior advisor at Twaweza (which means ‘we can make it happen’ in KiSwahili). Twaweza seeks to foster conditions and expand opportunities through which millions of people can get information and make change happen in their own communities directly and by holding government to account.

WHERE SeaView (and anywhere on the city center side of the bridge), Dar es Salaam, Tanzania

HOW LONG A third of my life

SHOP Dar es Salaam isn’t really known for its shopping. However, beautiful khanga and kitenge fabric can be found almost everywhere and used to make everything from clothes and cushions to bags and shoes. Uhuru Street, in the city center, has an array of stores where you can buy either of the two types of fabric. The gold shops at Golden Plaza have a lot of jewelry (gold and silver), and if you want to buy Tanzanite, most of the jewelry shops have some beautiful pieces for a fraction of what you’d pay in the peninsula area.

GRUB There are lots of places with great Indian food, such as Maratha/Badminton Institute, Patel Brotherhood, Upanga Club (also has bingo on Friday nights, which is a total riot for people of all ages), Barbecue House and The Retreat. Most places also sell alcohol at great prices. If you crave something light and fancy, the Hyatt Regency‘s Oriental is great, or there is Kivulini Restaurant at the Southern Sun; both have Sunday brunch. If you’re up for a swanky joint, Akemi is Dar’s only revolving restaurant and offers amazing views of the downtown skyline from the 21^st floor.

IMBIBE AK’S Café is the best place in the downtown area for drinks any day of the week. It’s the only place in Dar where you can sit on the sidewalk and enjoy a cocktail, a glass of wine or a cup of tea. Their meals are also a delight, with everything from buffalo wings to smoked salmon sandwiches. The rooftop bar above The Hyatt’s Rouge nightclub is another great place for unwinding after a long day or on a Friday night before the club opens.

DANCE Club Bilicanas is the place to be if you really just want to dance and you don’t like posers. The music is a mix of Bongo Flava, dancehall, R&B and rap (old and new), and they throw in the odd Arabic or Indian song for good measure. Occasionally some house music makes it in there, too.

ESCAPE Ras Kutani is rustic chic at the beach; completely secluded, amazing service, a beautiful beach and a range of activities to keep you occupied. You can’t just show up though; you have to book in advance and be given directions, as it’s a bit of a drive once you’ve crossed the ferry. Easier (and more affordable) options are the islands of Bongoyo and Mbudya. It’s easy to organize a day trip from Slipway or Hotel White Sands, and a short dhow ride brings you to pristine beaches, fresh fish and clear waters.

INDULGE The Anantara Spa at the Hyatt Regency has amazing packages for when you’re feeling stressed and tired, with treatments ranging from massages and manicures to foot baths and body wraps.

SOUNDS LIKE A bit of “Kesho” by Diamond, a dash of “Heer” by Harshdeep Kaur, a sprinkling of the Muslim call to prayer and the sound of waves crashing on the shore. If it’s between 4 and 7pm on a weekday, add car horns for authenticity.

SURE SIGN Three lanes on a two-lane road; street vendors selling everything from maps and mugs to coconuts and shirts; the magazine vendor who has perfected the art of switching the cover of an old magazine with a new one, fooling you into thinking you’re buying the latest edition when it’s in fact 3 years old; 4×4 vehicles, bajajs (tuktuks), bodabodas (motorbikes) with music blaring and three passengers, and pedestrians—all fighting for the same road space in the haphazardly choreographed dance that is traffic in Dar es Salaam.

THE USUAL Most people think of the downtown area as a place where business happens and nothing else.

EVEN BETTER The downtown area hosts all sorts of other places and spaces—if you know where to look. Alliance Française and Goethe Institut host cultural events, art exhibitions and live bands on a regular basis; vendors sell coconuts (enjoyed for the refreshing coconut water) on the beach; and for the adventurous, the fish market offers pure chaos and fresh fish.

OUT OF TOWN Observatory in Cape Town and Stone Town in Zanzibar.

Photos courtesy of Aisha D. K. Sykes, Hyatt Hotels and Selous Safari Company.

Look how cute our sushi was for dinner! Akai Hana is our new favorite sushi in Columbus. So delicious!