The Miracle Tank

Which tang?


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Okay, gotta get you guys a piece of my slow burn monti. That thing grows like a weed. I’ve had pieces break off and just left them there....still grows..just laying in the sand bed

@Katrina71... hope you can too. Already have a piece set aside for you

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Share the love !!!! ;)
 
here's a little something to brighten up the weekend
Palm Island’s Blue Ocean Coco Loco Cocktail

Tools for the Job
  • Blender
  • Hurricane glass or tall glass
Ingredients
  • 2 tablespoons of coconut cream
  • 1 oz Dark Rum
  • 1 oz light Rum
  • 0.5 oz Blue Curacao
  • 11 oz pineapple juice
  • Garnish: watermelon or pineapple wedge
  • Ice cubes
Now the Fun Part
  • Place all ingredients (except pineapple wedge garnish) into the blender and blend to a smooth consistency.
  • Pour into glass, sit back, and enjoy the cool island vibes. Dreamy!
Palm Island’s Coconut Shrimp Appetizer

Ingredients
  • 2 cups shredded coconut
  • 6 large raw shrimp, peeled and deveined with tails attached
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon chopped garlic
  • 2 teaspoons olive oil
  • 1 teaspoon lemon Juice
Quick and Easy
  • Mix together the shrimp, garlic, olive oil, salt, pepper, and lime juice. Add a teaspoon of fresh ginger (optional) for a little extra flavor. Allow shrimp to marinate for 10 minutes.
  • Crack the egg into a small bowl and whisk.
  • Spread the coconut on a plate in a thin layer.
  • Dust shrimps with flour, then dip into the egg wash. Roll shrimp in shredded coconut.
  • Add olive oil to large skillet on medium heat.
  • Fry the coconut shrimp for about 2 minutes, turning and fry for another 2 minutes or until crispy golden brown.
  • Remove from pan and allow shrimp to cool for a moment on a plate lined with a paper towel.
  • Plate, and enjoy! Serve with dipping sauce (recipe below).
Coconut Shrimp Dipping Sauce
Ingredients
  • 1/2 cup ketchup
  • 2 teaspoons horseradish
  • 1 teaspoon Worcestershire sauce
  • Juice from 1 lemon
  • Caribbean pepper sauce, or other hot sauce, to taste (optional)
Nice and Simple
  • Mix all ingredients in a small bowl.
  • Start dipping!
 
As long as the rumors werent two tracking numbers one for bottom of tank and one for top :eek:

Now that would be REALLLY bad! I'd probably go hide in a corner and cry for a really long time

Or cry over my tank, it'd be full in no time
 
My 20 tall was setup lil over a year ago now the 40 I transferred everything into in July, finally has coraline starting as well.
I see some people scraping it within 3 months and some it takes a year...what gives?
Stability?
Calcium/Alk levels elevated?
Y'all just better than us?? ;Smuggrin :cool:
Nah, not better, but it wish I knew. I’ve got it everywhere. Back of the tank covered in it. Try’s to grow on the glass
 
Heard back today and they chose the other family for Kallie.
But minutes later I got a phone call about Burke.
They're going to introduce him to a cat and see how that goes.
Also, the lady who runs MN Pitbull Rescue asked if we were interested in one of the puppies coming up for adoption in 3 weeks.
They're 6 weeks old right now!
Either way we'll end up with a doggo this summer.
 
What do you all think about helping Erin O get her 29 gallon tank going. I have live rock and Eheim hang on the back filter and some live sand plus a ground probe. She needs a powerhead and some other things. Seems like the 75 gallon tank is not a go at this time.

Of course her hubby has to say it is okay.
I’m in. Going through my stuff to see what I have
 

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