Ki, where is your imagination? I saute or grill shrimp in massive amounts of garlic all the time. I also often just cook up a pound of shrimp in Old Bay, make my own cocktail sauce and snack on them. The only reason these big, bad boys are "special" is that they were almost the same price I usually pay for "large?" shrimp. I eat a lot of shrimp. Although I normally loath fried fish, I have a really good recipe for beer batter fried shrimp if anyone is interested. I only make it maybe once a year, but it's super yummy. Some where around here, I have a really good recipe for stuffed shrimp. I should try to find it. Did I say I eat a lot of shrimp? I've also been getting large lobster tails for $4 each, every couple of weeks, at the grocery store this summer. Been eating a lot of them too. Lobsters go really well with asparagus. (Kevin, drooling is unbecoming:) Okay, back to the quiche, I think I'll try that. Freezing small amounts is a great idea. However, although I can cook, I don't bake and don't own muffin pans. I don't even own a cookie sheet. Can I buy little pie crusts or something, maybe tart shells, or would they be too sweet? I have phyllo dough, is there some way I can use that? That's a good idea Kevin, about pre- sauteing mushrooms and freezing them but I eat mushrooms the way most people eat chips. I even put them in scrambled eggs. If they go bad, it's because they got "lost" in the back of the fridge. Yum, Vietnamese spring rolls. What is that sauce they give you with everything in Vietnamese restaurants? Now that would be super yummy too. It's the consistency of broth and maybe the color of beef broth. Does anyone know what I'm talking about? I don't think the dip included with Mark's link is the same sauce I'm thinking of. I think the sauce I'm thinking of has fish stock as a base, maybe. Mimi, Arthur can't say anything about buying food in "pounds". They sell everything by the kilo over there (2.2 pounds). The heads of lettuce in the grocery stores there were the size of basket balls. The fish market I would go to didn't sell prawns in small, smaller, tiny, super tiny, and too damn small to clean. They just sold the big, bad, super jumbo sized prawns. Okay, they still had their heads, and that may have skewed my perception of their size. Nah, I didn't eat the heads. Okay, tonight for dinner, I sauteed green onions, garlic, mushrooms, scallops and crab meat. Then I made a Marsala sauce and at the last minute added some fresh spinach leaves and gorgonzola. I served this over wild rice (pasta wasn't doin' it for me tonight, oddly) and had asparagus too. It was pretty yummy but needs some work. This weekend, I'll try the recipes you have suggested when I have more time.

Just a single Betta in 10 gallons with filtration should result in a very clean tank, so I'm guessing your problem is algae? If so, then ramshorn snails would help. Otherwise, it's cruel to keep a single cory cat without others of its own kind, as they are schooling fish, so no fewer than 6 of each species in any tank. Also, cory cats need their own food and would only add to the load in your tank. Ghost shrimp might easily become snacks for a voracious predator like a Betta, even if he ate them in bits. He does have sharp teeth, even if they are too small for you to see them. He would also eat baby ramshorn snails, and keep their numbers in check. I put 2 red ramhorn snails in my Betta's tank, and after a year, there are still only 2 adult snails, a fat and happy Betta and- no algae.

You've fed your neps shrimp? One problem I would find is the salt contents in the shrimp? I think just removing the shell solves the "nutrient vs. shell" problem. But I personally would definitely stay away from shrimp. I would suggest dried crickets or bloodworms from pet stores. moisting them before dropping them in the urns. I know someone will recommend foliar feed. In my case I let my plants do the feeding themselves. If they get a few or too many, either way, they get what they need naturally.

We eat only New England diver scallops. They are better scallops (less gritty, not water logged, and perfect size for both sweetness & presentation). The really big reason for using only diver scallops though is because the majority of the scallops on the market are harvested by boats that drag heavy chain sweeps across the ocean floor. Diver scallops are a much more ecologically friendly way of harvesting scallops & helps maintain the ocean's harvest balance. Man will destroy the ocean's abundance, if allowed, IMO. Look for diver scallops, they really are better. Also watch for Chinese scallops. IMO, I would insist on North Atlantic sea scallops (Gulf of Maine & Canadian Maritimes). Scallops that are without any additives are called "dry packed" while scallops that are treated with sodium tripolyphosphate (STP) are called "wet packed". STP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. The freezing process takes about two days. You can see the difference immediately at your fish monger's. Dry scallops are just as it sounds...dry. The others are gloppy looking & quite disgusting. /tricia