I have used fountains in my pond(s), but on a much smaller scale. I think smaller fountains and waterfalls and streams are more common in the home ponds you see on here. The type of large scale fountain you seem to be talking about is very pretty, but I have only seen it near me in front of more commercial buildings. I have seen it in front of an upscale apt complex near the entrance, and in front of a commercial building with professional landscaping. While there are all kinds of ponds, most here seem to have fish and/or be water gardens, and people like to see the fish. I have small ponds so I have only ever used a small multi tier fountain nozzle and a "bubbler" fountain. Spray leaving the pond from the wind is always an issue. So for that reason only, I would consider going with the smaller one. Because if you find the wind blowing the spray out of your pond, it will drain your pond and make upkeep difficult. Since you can't return it, that would be a waste of money. That is another reason people with smaller ponds probably don't use them a lot. And most "backyard" ponds are probably smaller than yours.

Here's my favorite recipe (which I made up myself) for a crab sauce for fish. I love almost all seafood, but crab is my favorite flavor. I've tried making sole stuffed with crab, but I prefer this method: Crab Sauce for Fish Ingredients: 2-1/2 tbsp Butter 1 tbsp Olive Oil 1/4 cup minced Onion 1/4 cup minced Red Bell Pepper 1 Jalapeño, minced 1/4 tsp Thyme 1/4 tsp Dried Basil 1/4 tsp White Pepper 1/4 pound Crab Meat 1 tbsp Lobster (or Crab) soup base 3/4 cup Potato Water 3 tbsp Potato Starch 1/4 cup Lemon Juice (or white wine) Instructions: Melt the butter in a saucepan with the olive oil. Add the onion, red bell pepper, and jalapeño and sauté until the onion is translucent. Add the thyme, basil, and white pepper, and sauté a two minutes more. Add the crab meat and cook for another minute or so, to heat the crab. Combine the soup base with the potato water (or plain hot water) and add to the saucepan. Heat just to simmer. Mix the potato starch with the lemon juice (or wine) and add to sauce pan. Heat just until mixture has thickened. Serve over grilled fish, such as Opah, Swordfish, Marlin, or other mild flavored fish. Can also be used with Sole or Flounder. If you can find Opah, it is an excellent mildly flavored fish with a good texture - somewhat like tuna. Here's my recipe for Cajun Seasoning, which is very good on fish, providing you like spicy food. I also like to make gumbo (but that's rather involved) and Shrimp Udon Noodle Soup. Salmon is my favorite fish for grilling over charcoal for a smoked flavor, but tuna is my favorite for grilling indoors, in a wide ridged pan When I grill swordfish, sometimes I put a couple of mushrooms in the pan, and I always cover it with a loosely fitting domed lid. This helps keep it from drying out. The main thing to remember, as others have said, is to buy very fresh fish that has never been frozen. The exceptions to that would be crab and shrimp, which are frozen on the boat when they are caught. It's better to get fresh shrimp, but it's acceptable to have been frozen. The best shrimp I ever had was on the beach in Vera Cruz. Lars Here is a link that might be useful: My gumbo recipe

Well, a hood can be designed to do whatever you want it to do within the limits of physics (or more precisely, fluid dynamics). Removal of most of the grease particulate spectrum and any non-grease particles composing smoke, along with excess moisture, are primary functions of kitchen cooktop ventilation. In the process, all odors that are entrained in the rising and hopefully captured and contained effluent are also removed. Obviously, if an odor generator is removed from under the hood, or the hood is turned off, then odor is not captured and contained. The capture and containment process is aided by the uprising velocity of the cooking effluent and (where applicable) gas burner combustion products. A pile of room temperature cilantro on top of a cold cooktop will out-gas in all directions, and if either the air motion locally, or cilantro oil molecular propagation speed is higher than the hood air velocity at the cooktop surface (generally very low, even on full power) then one will smell cilantro throughout the kitchen. I might argue that is welcome, but other odors may not be so nice. For eshmh: My velocity values are derived from peak thermal plume velocities as described by "Thermal plumes of kitchen appliances: Cooking mode," Kosonen, Koskela, and Saarinen, in Elsevier B.V., Energy and Buildings, and attempt to account for the effect of baffles on moderating the blower air velocity averaged over the baffle space relative to the peak cooking plume velocity shown in this reference. A similar velocity approach is one of the sizing methods described by Greenheck in their document, available on-line, KVSApplDesign_catalog.pdf. Due to the necessity to capture and contain effluent from any burner when it impacts the baffles, even with the other burners off, the air velocity entering the baffles has to be high enough at any point under the baffles. Hence, we can design for one burner's peak plume velocity and achieve good capture and containment even if all burners are operating. However, the cooking plume velocity shape (measured transverse to "up") is rather like a peaked-up Gaussian function, and has significant width tails that may easily exceed the hood horizontal size at the hood height under some conditions. Capture of all the plume all of the time is unlikely with most space limited residential kitchen hoods. Conversely, the total plumes' mass rate of rise with all burners operating will be less than the total mass air flow through the baffles from the hood blower so long as the velocity of the hood air is high enough to preclude peak plume reflection off of the baffles and into the kitchen. This is because we designed the velocity to deal with the peak plume velocities which exist over only part of the zone into which the plume rises. If the hood velocity at the baffles is too low, then reflection occurs at the baffles, leading to effluent spillage, as shown below. (From CKV_Design_Guide_2_031504.pdf, (c) 2002 by the California Energy Commission.) kas

I take Nature's Bounty Fish Oil, 1000 mg, containing 300 mg of Omega-3. This brand has only 10 calories, and the brand I used to take had 30 calories, which is why I switched from taking two a day to one a day. I guess with the brand that is only 10 calories I could take two a day, but I don't remember why I am taking it, but probably to reduce cholesterol. My doctor did say to me that Fish Oil is the best supplement to take, if you feel you must take supplements. I do have to take vitamin/mineral supplements, due to the diet that my nutritionist put me on. I'm not that good at staying strictly on the diet, but I am very good at taking all the supplements she told me to take. My psychiatrist told me to take Alpha Lipoic Acid to help with nerve damage, but I think you have to take it before the damage occurs. The first supplement I started taking was GTF Chromium because I was diagnosed as hypoglycemic, and taking the chromium reduced the dizzy spells that I experienced when I had low blood sugar. It made a huge difference for me, but of course diet was important also, and I had to avoid sugar.