If you are going to buy a 20 gallon tank, make it a long and not tall 20. They both hold the same amount of water, but the longer a tank is in relation to capacity, the better. A longer but less tall tank gives a greater amount of surface for air, and more space for the fish to swim. They really do swim back and forth, more than up and down, and virtually all of the small tropicals kept in home aquariums come from fairly shallow waters. Rainbow sharks, of course, are not sharks at all, but highly territorial cyprinids, related to Danios, and are considered an aggressive species, but they really aren't aggressive so much as territorial. They are only "aggressive" because they ARE territorial. They aren't "mean", it's just their nature to chase other fish from "their" territory. Their usual problem, is being kept with too many other fish in too small a tank to allow them to stake out a territory and still leave plenty of DMZ for their tankmates to live in peace. However, they are also pretty much bottom dwellers, so the trick there, is to keep them with fish that swim middle to top, and for that, you might consider another member of the cyprinid family; one of the Danios. With good filtration in a long 20, you could keep a school of about 12 larger Danios, such as blues, or pearls and the Rainbow Shark, and because they swim at different levels, there should be no conflict. Mainly, the Rainbow would not view a SCHOOL of Danios as invaders and Danios are also among the most hardy of fish for any beginner to start with. Most of the fish commonly kept in home aquariums are naturally schooling and it's both cruel to the fish and far less satisfying to watch them, if you keep one or two of this, that and the other. It's such a tempation to want a few of everything, but you really should resist. You will be far better off maintaining a limited species tank, and the fish will benefit from your restraint as well. Rainbow Sharks are one of the exceptions to the schooling rule however, at least in home aquariums. Only those with really large tanks, say 125 gal. & up, can safely keep them in schools, as each would then have the space to stake out it's own territory. Fish keeping can be a lot of fun, and is a great way to relax, but your best experience in keeping them, is to do it with an understanding of their natural behavior, and giving them a chance to exhibit it, in as natural a setting as you can. Anytime a pet store sales person tells you that you can have a HAPPY community tank with one or two of this, that and another, is either a liar, or an ignoramus.

Maybe they were afraid the books wouldn't sell as well, but most of the time it is just jealousy & wishing they had thought up the idea to have craft boutique. Glad it went well & the parents will get word to the principal & you better get ready for that Spring festival as soon as xmas is over!! Did you hear what they made on books? Might not have done too well. 10 cents to $1 is all they get for them out here. Might be a bit embarssing when the ladies report back to PTA that the craft lady had $40 donation to PTA. Too bad you can't be fly on the wall!!!It will get them thinking that's for sure. Congrats!! Jan

This was served in Carnival Freedom's steak house and was called Spinach and Fresh Mushrooms with Blue Cheese Dressing and Warm Bacon Bits This looks like one serving Baby spinach - 0.25 lb. Bacon - 6 strips Blue cheese - 2 oz. Olive oil extra virgin - 4 tbsp. Portobello mushrooms - 1 ea. Butter - 1/2 tbsp. Mixed chopped mushrooms - 1/4 cups Salt - to taste Crushed black pepper - to taste Lemon juice - 1/4 tbsp Pickled pink oyster mushrooms - 4 ea. Parmesan cheese - 2 oz. Chives - a few Method: Cut bacon in dices. Render bacon till crisp. Drain off excess fat. Keep warm till use. Clean, wash and dry spinach in a salad spinner. Remove the stem and gills of Portobello and peel. Cook them in brown butter with salt and crushed black pepper. Cut into rounds. Shred the left over trimmings and mix it with cooked mixed chopped mushrooms. Make a napoleon with mushrooms rounds at top and bottom and mushroom mix at center. Keep hot. Blend extra virgin olive oil, half the blue cheese, lemon juice, salt and pepper with a hand blender. Adjust seasoning to liking. Finish and Presentation: Place a large cookie cutter at the center of a plate and place mushroom napoleon at its center. Toss spinach with blue cheese dressing and place it over the mushroom napoleon. Garnish with crumbled blue cheese, fresh bacon bits and a slice of pickled pink oyster mushroom on the top of the Parmesan crisp.

How about United Saints.