Caryl

I wonder if it is actually pH swings that killed the fish, not the phosphate. Depending on buffers in the tank, adding chemicals like pH Up or Down will alter the pH quickly but then it may swing back just as quickly depending on the buffering, or lack thereof. As pH is logarithmic, a small change can make a big difference. My tap water is high in phosphates (can't remember what as it has been a long time since I tested it and no longer have a test kit but it was way higher than 10) and it does not kill fish but swings in pH can do so. Since there is nothing wrong with 7 - 7.4 for many fish, why were you trying to lower it? If you need lower for breeding purposes then rain water is good.

Here is the recipe in case anyone else wants to try them... BANOFFEE CUPCAKES (it says it makes 24 – 30 but I got 36 and when I halved the recipe - 23) 3 ½ C flour 2 tsp baking soda ½ tsp salt 1 tsp ground cinnamon 250g unsalted butter, softened (but not melted) 3 C caster sugar (I only use 2C as I find American recipes way too sweet!) 4 eggs 1 tsp vanilla essence 1 C buttermilk (or yoghurt works fine. The last batch I used vanilla yoghurt and the texture was wonderful) 2 C mashed overripe bananas (4 - 5 bananas) Preheat oven to 170°C. Line two 12 hole muffin trays with cupcake papers. Sift together flour, baking soda, salt, & cinnamon in bowl. In a separate bowl, beat butter till fluffy for 1-2 minutes. Add the caster sugar, a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light & fluffy & the sugar has almost dissolved. Beating the heck out of the butter & sugar makes for a light & moist cupcake. Add eggs one at a time, beating for 1 minute after each addition, or until mixture is light & fluffy. Add the vanilla & beat until combined. Add ⅓ of the flour mixture to the creamed mixture & beat on low speed until just combined. Add ½ the buttermilk & ½ the mashed banana & beat until combined. Repeat this process. Add the remaining ⅓ of flour mixture & beat until thoroughly combined; do not over-beat as this will toughen the mixture. Spoon mixture into cupcake papers, filling each 3/4 full. Bake 15 minutes, then rotate the trays back to front & top to bottom. Bake another 5 minutes or until a fine skewer/toothpick inserted comes out clean & the tops spring back when poked. Remove the cupcakes from the trays right away & cool on a wire rack until completely cool. Note: You can make these cupcakes in advance & freeze them. Just wrap them in 2's in glad wrap/ziplock bags & freeze when they are still a bit warm - this keeps them moist. Take them out of the freezer around a hour before you need to assemble the cupcakes. Cream Cheese Frosting - makes enough for 24 cupcakes 125 g unsalted softened butter 400g cream cheese softened 1 ½ tsp vanilla essence 4 - 6 C icing sugar Beat butter for 1-2 mins till light & fluffy. Add the cream cheese & beat well. Add 2 cups of the icing sugar, ¼ C at a time & beat for 1 minute till combined. Add vanilla essence, beat well. Add rest of the icing sugar ¼ C at a time until desired consistency (should be able to form soft droopy peaks but not be too oozy). I usually only use about 4 C of icing sugar. Assemble by cutting cone shape out of cupcake. Spoon toffee (from recipe below) into hole then smooth so it is level with top of cake. Ice with frosting and sprinkle with grated chocolate. DULCE DE LECHE (caramelised condensed milk) 2 cans sweetened condensed milk Take wrappers off can. Put cans in large pot & cover with water (double the height of the can so it doesn’t run out) Bring to the boil & boil 3 ½ hours, ensuring cans remain covered. (I found 3 hours plenty and could possibly have done it for still a bit less) The longer they cook the more caramelised the toffee & more solid it gets. Leave to cool in pot. Stores for ages if you cover well so it doesn't go sugary. This tastes more toffee & less condensed milky than the bought stuff, which tastes like caramel flavoured condensed milk, not toffee. The actual original recipe came from the following link http://www.bakingequalslove.com/2010/06 ... leche.html which has pics.

Nah. He is the most laid back cat I have ever come across. I would keep him myself except we travel too much at the moment and plan to get a parrot, which may not mix with a cat, even one as easy going as Denny Crane. The biggest problem we have with him is his colour. He tends to blend in with carpet and seating so can be missed at vital moments!

...And an idea of how a tank you are going to need! Welcome

Still got 3 cats to give away as the people who were going to take Denny have reluctantly decided they are not in a position to do so at the moment. Who wouldn't want this guy?

Trying to come up with a caption :gigl: Both were stretched out full, like Charlie is there, because of the heat but Pickles looked up when the camera made a noise.

The last one disappears!

Banoffi cupcakes with cream cheese icing (had to make some with plain icing too for dad, who will not try anything new) Trifle Both of which I had for breakfast and am now going to have more for lunch.

Why turn the heaters down? They operate on a thermostat so if it is too hot they turn off anyway. 33C here. Please send cooler winds and rain.

Our practice manager is a black belt in Tai kwon do and she often chats with one of our patients who is also a black belt in the same martial art. Both have managed to injure themselves over the years, no need to injure others! Jo has had broken fingers and a foot plus a shoulder injury and Mike has had a number of serious injuries. One of them we won't let him forget as he tore his shoulder demonstrating how to fall correctly :slfg:

No. My family were going to go to Pelorus for a picnic but dad is not well today and they decided it is too hot so suggested I join them for a picnic in the living room in front of the aircon 8) They will be over here later for tea, which will be leftovers from lunch.

Everyone likes an excuse to have a holiday and eat too much. Christmas provides the opportunity. Am home alone today as Grant got called out (good payout for that!).

Merry Christmas to you all. I hope you enjoy yourselves and keep safe. :cr8:

I'm not a photographer but it seems to me I can see an improvement as you get the hang of the lens. I really like the first of those two pics.

I warned Grant yesterday that if I did not give him a trim, someone would mistake him for Santa. I doubt it will happen though unless his head hair goes as silver as the beard and it doesn't look like that is going to happen any time soon - except for some slight silver above the ears.

So will I once they have been iced and/or decorated :happy2:

Perhaps there is sound but you, as a male, weren't listening :sml1: Actually, it was the closest smiley I could find that best fit the original post and not particularly apt. It actually took me a while to realise what was happening in the animation, even with my glasses on. Feel free to continue to feel sorry for him cos he ain't gonna win no matter what he does :facepalm: :gigl:

and very delicious it looks too! I have just baked banoffi cupcakes :love:

I particularly like the unfurling water sprite and the clouds.

I have plenty of odessas if you want some Joe, once the whitepot has gone.

Unlike the majority (except puffers) who always look depressed!

I think you are reading a bit too much into it LA. If he had listened to what she asked for in the first place he wouldn't have this problem :roll: :slfg:

I posted a photo - in another thread somewhere

Made the meringue nests. Now to fill with custard, whipped cream and fruit :happy1:

and here is a better, and more delicious alternative to Aunt Betty's pudding (bigger too!!!) LITE STICKY DATE PUDDING 1 ½ C dates, chopped (you can now buy packets of pre-chopped dates :happy1: ) 1 ½ C water 1 tsp vanilla essence 2 tsp baking soda 90g reduced spread (or butter) ½ C brown sugar 2 eggs 1 ½ C SR flour Pre-heat oven to 180°. Coat a 12 muffin tin with cooking spray. Chop dates and place in a medium saucepan with water, for 5 minutes or until soft. Stir in vanilla essence and bicarbonate of soda. Allow to cool slightly. Beat together low fat spread and sugar till pale and creamy. Gradually add eggs. Stir in cooled date mixture. Fold in flour. Spoon evenly into prepared muffin tin. Bake for 20-25 minutes or until the puddings spring back when lightly touched. Cool in tin for 5 minutes. Serve warm with low fat ice cream and drizzle with low joule caramel topping or whatever fat versions you prefer . If I remember rightly, this actually makes more than 12 muffin sized puddings.