There's loads of knowledgable people here, I learn much from them every day! :) About the goldfish though... this seems to be an immediate issue. The one thing I really suggest (besides what the others have said) is to take sample of pond water up to the local fish/aquarium/pond store and have them test it for you. Many places will do this for free, as you're just starting out you might save yourself that headache of trying to learn about water testing kits. In the long run, however, you should get yourself a testing kit and learn to use it. It is a bit cold there still, fish should still be in hybernation or just coming out of (unless you keep it heated in winter - do you?) sleep. So if they're dying off this early there could be something seriously out of whack. Get your water checked for ammonia, nitrate levels and PH, as well as anything else they can tell you. A PH crash can kill fish quickly, as can large levels of ammonia or lethal gasses (caused by decomposing matter) built up in the substrate. Patial water changes can initially help to balance the pond and reduce stress on the fish, but the reasons for the ill water conditions need to be addressed for a permenant solution. Have you cleaned it out yet? If you have - did the fish begin to die before or after you did? My bet would be either a ph crash or gas build up. I like to drain and clean once a year in the Spring. I do save some of the water and filter media to save back the beneficial bacteria that the others have mentioned. I go out every couple days or once a week to net out the stray leaves and debris that have found their way in, to keep it from builing up on the bottom and creating stagnant gas. Good luck with your pond, I am sure with help here (and freindly terms with your local aquatics retailer) you'll learn pretty quick. Ponding does take a fair amount of work, but is extremely relaxing! Have fun and good luck!

You can check my 'clippings' for some. This is a good place where you can save photo-links from the past and you will always be able to find them. Any post from Gardenweb can be 'clipped'. :o)

Sometimes I'll forget and enter a thread via the notifications list, where someone has added a comment to a thread I'm following. That always put me in the wonky mode of the newest first, best answer format. Ugh. But if I go to my GW bookmarks, I don't get those formats.

We don't even have salted butter in the house BB! I love both your and Colleen's ideas. I'm often wanting a quick white sauce, gonna try both of these. I often add cream cheese and grated parmesean to some type of sauce to make it "creamier" anyway. I really feel that without taking time to toast the flour by sauteeing it gently in butter, a traditional bechamel has a "gluey" taste . . . that's where I get hung up on the time, and also I am usually not very good about watching things that need finessing (see my above mention of over roasting the asparagus for my typical kitchen scenario, I am usually multitasking too much.)