Due to my lackluster tank performance in my Neo tank, and being a small Fluval Spec 3, a few months ago I decided to switch to distilled water that I add SaltyShrimp GH/KH+ into.
Sadly, the deaths have only slightly slowed. Lost 2 of 7 in the last week, and zero signs of eggs or breeding in many months.
For my water, I am adding SaltyShrimp until TDS hits ~220-240. This equates to API liquid testing of KH: 4 and GH:16.
My first reaction is that it seems high on GH and low on KH. Mentally, I was hoping for 6/12 ish.
What do you all think of that target for my mixed distilled water?
Other than that: 75° Weekly changes of 1 gallon Feed about every other day with a toothpick dollop of Bacter AE, and supplement with a bit of tablet about once a week. PH is about 7.6 with liquid API (matches the darkest blue on the chart)
Still trying to get back to a thriving and breeding tank!

Part 1 was here: https://www.reddit.com/d100/comments/1b2cgs2/d100_underwater_dungeon_obstacles_hazards/ Didn't get enough, so I'm posting again.
I couldn't find any good undersea obstacle lists, so let's go! You're exploring an underwater dungeon on the ocean floor at the bottom of the sea (or maybe it's floating in a massive whirlpool, or in the Elemental Plane of Water). What kinds of aquatic obstacles, environmental hazards, traps, or things could block your forward progress? (Preferably non-combat entries, or things that could make combat more tricky.)

1. The thick vegetation here hides several 5 to 20 foot long plant tendrils reaching up from the floor. They will grab and restrain anyone passing over, though they lack the strength to kill any fish larger than your hand. They also shriek loudly when cut.
   
2. Same as above, but this variant is strong enough to strangle people
   
3. A swift current passes through this passage at a rate of 20 feet per round
   
4. A strong current passes through this passage at a rate of 50 feet per round. Being pulled by it will cause damage as you collide with the rough sides of the passage.
   
5. This chamber has a strong whirlpool current around its perimeter, along with lots of pillars and sharp rocks to get smashed into
   
6. A narrow passage is lined with razor-sharp molluscs, they have long proboscises that suck up blood
   
7. This opening is clogged with gelatinous vegetation that secretes acid on contact
   
8. This opening is clogged with gelatinous vegetation that secretes an extremely sticky glue. The plants are barely attached to the wall and come free easily. It takes 1d4 minutes to cut one off without injuring yourself.
   
9. Bright blue runes glow on a pillar. Their light feels cold to your skin. Anything that moves past the pillar faster than 25 feet per round is encased in bouyant ice.
   
10. The turbulent water here is choked with silt, reducing visibility to 10 feet
    
11. Hundreds of blood-sucking parasitic worms lie buried under the silt. They will emerge and swarm anything that disturbs them. The wounds they inflict bleed freely and do not close without medical attention.
    
12. Did you know there is an aquatic variant of shrieker mushrooms?
    
13. Did you know there is an aquatic variant of gas spores? They still look like beholders, weirdly... Still explosive.
    
14. A volcanic vent fills a small area with harmful boiling water
    
15. A section of floor has a strange arcane sigil inscribed on it, and water and silt flow over it in a hexagonal pattern. Any object or creature moving into it is shot out at high speed in a random direction.
    
16. This passage is lined with necrotic arcane runes that glow purple. The water is stagnant, devoid of oxygen, and completely unbreathable.
    
17. This passage is lined with yellow arcane runes that dampen sound. Speech, echolocation, and verbal spellcasting are impossible.
    
18. Seismic activity suddenly knocks loose a torrent of mud and sand that threatens to sweep you away or bury you!
    
19. Seismic activity suddenly opens glowing red cracks in the floor. The water is quickly heating to boiling temperatures!
    
20. Anemone ferns emit a small electric field around them. Deals lightning damage and can stun. comedianmasta
    
21. Hermit shrooms are large, shelf-like mushrooms that grow in heavy currents (usually on ledges and cliffs). Can be climbed to fight against the heavy currents, but too much weight will make them retract into their shells. comedianmasta
    
22. A typical smasher trap, but it moves slowly in an enclosed space because of water pressure. The pressure causes severe nausea for about 20 seconds before it finally closes shut and crushes the victim. comedianmasta
    
23. A wall of magically high-pressure water that blocks passage through. Can be deactivated by changing the pressure differential in another part of the room/dungeon. comedianmasta
    
24. A dense tangle of weeds blocks a door. comedianmasta
    
25. Dense lumps of calcified coral block a door. comedianmasta
    
26. Grasping weeds that sense body heat to reach out and grab prey. Ice and magical cold keep them docile. comedianmasta
    
27. Mage hand barnacles (a misnomer, they're not telekinetic) create water currents to strongly thrust creatures away from themselves. Often cultivated in conjunction with spike traps or other hazards. comedianmasta
    
28. A spear trap that shoots a heavy harpoon. If you survive it hinders movement and you must be careful when removing it. comedianmasta
    
29. Ghost coral are bleached white growths that reach out with ghostly hands to impale prey on necrotic growths. Holy powers and radiant magic, like undead turning, shatter the growths and banish the spirits within. comedianmasta
    
30. A cloud of blood and viscera has been trapped here by currents, likely something a predator got recently. Swimming through it risks exposure to disease. comedianmasta
    
31. A tangle of net algae is easy to pass through slowly, but likely to snare anyone in a hurry. Removing it could cost you a few crucial seconds needed to escape danger. comedianmasta
    
32. A school of fish is attracted to light sources, creating a severe distraction. comedianmasta
    
33. A school of cute colorful fish that follow predators (and adventurers) so they can feed on the things they kill. They snap up their food at an alarming rate. ProfBumblefingers
    
34. A giant flounder is disturbed by the noise and bursts from the silty floor. It's not hostile, it's just big, in the way, and not sure where to go. ProfBumblefingers
    
35. A magical relic produces a constant stream of bubbles, creating air pockets on the ceiling or in chambers above. It's splitting the seawater into its elemental components. One stream is pure oxygen. The other stream is pure hydrogen. ProfBumblefingers
    
36. A school of snapping shrimp is in the area--you can't hear a thing over all that racket! ProfBumblefingers
    
37. The carcass of a large whale or other creature has fallen to the ocean bottom. It might have scavengable food, oil, or weapons from whatever killed it. It may also attract dangerous scavengers or whatever ate it in the first place. ProfBumblefingers
    
38. A fishing net is being dragged across the seabed by a fishing vessel, ocean currents, or some clever aquatic raiders. ProfBumblefingers
    
39. Methane hydrate deposits on the seafloor. If you use fire or lightning magic, you might get a much bigger bang than you bargained for! (One cubic meter of methane hydrate expands to 160 cubic meters of gas if ignited.) ProfBumblefingers
    
40. Crab migration. Hundreds of thousands of large crabs swarm across the ocean floor. Run? Fight? Hunker down? Will they bite? Will you have crab legs for dinner? ProfBumblefingers
    
41. A large stationary sand sucker has buried itself in sand except for its mouth, which has a 5’ diameter opening. it appears to be a normal sea floor or hollow until someone draws near, at which point the victim will be sucked in and sprayed with acid. oliviajoon
    
42. Hypnotic mollusks are oyster-like creatures with a shiny pearlescent shell worth its weight in gold. They hypnotize anything that comes within 10 feet and then patiently wait for it to starve to death. oliviajoon
    
43. A sunken boat has a cursed mirror inside. Anyone looking into it is given the mental compulsion: "kill all your friends." oliviajoon
    
44. A species of squid sprays a cloud of smelly ink. Touching it stains clothing and leaves a potent stench that lasts for hours and can attract predators. oliviajoon
    
45. Giant barnacles stick to cave walls. If you come too close they will spray you with sticky glue that can suffocate if it gets on your gills or face. oliviajoon
    
46. Cursed seaweed appears to be full of screaming faces. Paying attention to their cries deals psychic damage. oliviajoon
    
47. A shipwreck creaks and groans in the ocean currents. While exploring a mast collapses, crushing and spraying splintered wood everywhere. oliviajoon
    

On day 8 I dropped off about 12 shrimp packs, 25 cookies, and about half a dozen mushrooms at the picnic. I went about my tasks for that day, and went to sleep.
On day 9 while I was out doing my tasks, I stopped by the picnic and all the food is untouched. A huge pile of shrimps, uneaten. What happened? Am I unworthy of feeding the space cats?
Am I missing something? Is there a trick to this? Did I dump too much food onto their picnic?

I have an Amano shrimp and a ghost shrimp in with my betta, as well as a nerite snail, mystery snail and 2 otocinclus. I can usually find my amano pretty easily because he stays under the same plant, but yesterday he was out and about moving around the tank (14 gallon) and now today I can’t find him anywhere!!! 😫😰 I need to suction my tank but I don’t want to do that until I know where he’s at. I feel like he’s probably molting and just hiding super good, but I’m a little panicked not being able to find him. I checked every leaf bed, plant, house and filter. My ghost shrimp is swimming all over the tank like a madman so I figured if anything was going to get killed by my betta, it would’ve been him because he swims to the top and steals bloodworms from my betta during feeding time.
Any advice on where or what my amano could be doing?! Everything tests perfectly btw as far as water quality goes, and my ghost shrimp is extremely active. Thank you so much in advance.

First tank I did an emergency fish in cycle as I was unprepared for daughter getting a betta for her bday from her uncle lol . I used seachem prime and stability. And every thing has gone well tank has been running since November now has a mystery and nerite snail and recently a ton of seed shrimp apparently just found out what these were and a decent amount of plants now this subreddit was the most help of any of the other aquarium related ones so I guess I am back.
Currently doing a fishless cycle trying to do the right thing this time for my 2nd tank. I guess what makes this a little more confusing to me is my nitrates come out the tap at 5ppm. Used prime when setting up and since I already had it stability as well and been ghost feeding the tank its been 3 days now I have been feeding daily and following the stability instructions. But I have yet to see any rise in Ammonia or Nitrites at all nitrates still about 5ppm (natural tap). Do I just keep ghost feeding daily? and using stability per instructions?
I did not use any old tank media as i just have the single spong sponge filter and I am not in a rush to have it cycled right this moment just trying to get it started lol.
I guess a tiny bit of history even when I did the fish in cycle with the first tank I had gotten very very very small amount of ammonia and nitrite readings to show up like ~.25 ppm if that the color on the tests barely had a slightly different tint then 0ppm.

TLDR Limpets, shrimp, and snails dying over the past couple of months, but parameters seem normal and no visible fatal parasites or other issues. What in the world do I even do next?
So it's not quite like everything suddenly dropped dead in the tank, but over the past month or 2 there's been too much death.
First, probably a month and a half ago, some limpets that I'd had in my tank seemed to be dying. I'd see a few shells in the substrate, then after a while there were a few dozen through the tank. There'd been a sudden boom in their numbers maybe a few weeks before the deaths (I hadn't even realized I had limpets until then), so I thought maybe they'd just overpopulated and were dying off.
I've then lost probably about 6 or 7 shrimp (in a tank that only had 30 or so adults and a lot of babies) over the past month and a half. And tbh I've probably lost some of the babies, just not really possible to keep exact count with those. About 2 weeks ago, I'd seen a decent sized pond snail shell empty in the tank from one that had died, which I'd never seen before. Today while looking closely, I saw another 2 shells from dead snails and a dead/dying snail... So apparently they're dying, too.
I've had scutelleria japonica in my tank that I haven't been able to totally eradicate, but none of the shrimp have it severely (only a few with a small visible worm or 2, some have the eggs. I've read it's often not even fatal, just if it gets really severe). I have, 2 different times about a month+ apart, seen 1 of these small worms that stick to the aquarium glass, but they don't appear to be planaria. Maaybe rhabdocoela? Not sure. Other than that...
Tank info:
-20 gallon, sand substrate, HOB filter. About 7 months old
-5 or so tangerine tiger shrimp, some neocaridina shrimp, pond snails, detritus worms, seed shrimp (I think) are the only things living in the aquarium, as far as I know (aside from scutelleria and the possible rhab worms)
-Contains live plants, wood, some aquarium decor, a glass feeding dish, a thermometer, a heater set to 72, a plant corral tube.
Parameters
Ammonia: 0 ppm
Nitrites: 0 ppm
Nitrates: 10 ppm (reading was on the darker side creeping toward the next highest result, 20)
KH: 5
GH: 9
pH: mid-upper 7s
I did one ~20% water change a week ago, the first I'd done in a month or so. Also, I try to use a turkey baster-like tool I have to clean some poop up a few times a month, but I feel like these shrimp shit so damn much (I've heard some people say they never clean it, which I don't understand... And I sometimes worry the amount of poop in the tank could be bad for them?). I feed them Hikari pellets or Fluval bug bites, about 1-3 times a week, and occasionally dose some Bacter AE (rice grain sized dose) just to make sure biofilm is plentiful
What would you do next?

Good morning,
I woke up this morning and went to go feed my betta, and I couldn't find him anywhere. Even though I have the tank covered, I began to panic that he somehow jumped out. After a solid 5 minutes of freaking out, I saw him lying on the bed of the aquarium, being devoured by the snails.
I'm very confused though - all of the water parameters(API Freshwater reagent kit) are fine, and leading up to this he has been very active and showing no signs of stress. The tank has been cycled since around February. He had been eating fine leading up to today as well. No discoloration, no signs of distress on his fins or scales. I fed him last night and he came up to the glass and was just as excited/curious as ever. Does this happen sometime? His body was directly under the CO2 dissipator, but C02 level in the tank were fine. Do you think it's possible he swam into the C02 too much?
I've kept loaches, Zebra fish, and Bettas all before. The Bettas I've had in the past have lived years. This isn't my first fish, but it is the first time I've had a fish die without showing any signs of distress leading up to it. Confused and sad :(

• Tank size: 5 Gallon, nano
• Heater and filter? (yes/no):Yes
• Tank temperature: 78 F
• Parameters in numbers and how you got them: API Freshwater Reagent kit. PH 6.8. Ammonia/Nitrite/Nitrate: All minimal/0ppm.
• How long have you had the tank? How long have you had your fish?: Tank was cycled near the beginning of the year. Have had the Betta in it since February
• How often are water changes? How much do you take out per change? What is your process?: Only change water when tank is needing a clean-up. Maybe twice a month I vacuum and do around 30-40% water change, depending on the waste that needs to be removed. Other than that, just top off the tank when it needs it. My process is just 5 gallon bucket of room-temp water, treat with Aqua essential, add to the tank, then add anything like fertilizer or Stress Zyme if it's time.
• Any tankmates? If so, please list with how many of each: Snails (too many honestly, I try and take them out and move them to my outdoor pond every so often) and around 10 or so Neocaridina shrimp
• What do you feed and how much: Betta pellets and the occasional dried blood worms. Just a pinch each feeding (maybe 5 pellets/worms) morning and night.
• Decorations and plants in the tank: Small driftwood, a couple of river pebbles for hardscape. Java Ferns, Amazon Sword, Three Anubias, Hornwort, Java Moss, some stem plants, and a carpeting plant.
• If you haven't already posted a picture, please post pics/vids to imgur and paste the link here:

Good morning,
I woke up this morning and went to go feed my betta, and I couldn't find him anywhere. Even though I have the tank covered, I began to panic that he somehow jumped out. After a solid 5 minutes of freaking out, I saw him lying on the bed of the aquarium, being devoured by the snails.
I'm very confused though - all of the water parameters(API Freshwater reagent kit) are fine, and leading up to this he has been very active and showing no signs of stress. The tank has been cycled since around February. He had been eating fine leading up to today as well. No discoloration, no signs of distress on his fins or scales. I fed him last night and he came up to the glass and was just as excited/curious as ever. Does this happen sometime? His body was directly under the CO2 dissipator, but C02 level in the tank were fine. Do you think it's possible he swam into the C02 too much?
I've kept loaches, Zebra fish, and Bettas all before. The Bettas I've had in the past have lived years. This isn't my first fish, but it is the first time I've had a fish die without showing any signs of distress leading up to it. Confused and sad :(

• Tank size: 5 Gallon, nano
• Heater and filter? (yes/no):Yes
• Tank temperature: 78 F
• Parameters in numbers and how you got them: API Freshwater Reagent kit. PH 6.8. Ammonia/Nitrite/Nitrate: All minimal/0ppm.
• How long have you had the tank? How long have you had your fish?: Tank was cycled near the beginning of the year. Have had the Betta in it since February
• How often are water changes? How much do you take out per change? What is your process?: Only change water when tank is needing a clean-up. Maybe twice a month I vacuum and do around 30-40% water change, depending on the waste that needs to be removed. Other than that, just top off the tank when it needs it. My process is just 5 gallon bucket of lookwarm water, treat with Aqua essential, add to the tank, then add anything like fertilizer or Stress Zyme if it's time.
• Any tankmates? If so, please list with how many of each: Snails and around 10 or so Neocaridina shrimp
• What do you feed and how much: Betta pellets and the occassional dried blood worms. Just a pinch each feeding (maybe 5 pellets/worms) morning and night.
• Decorations and plants in the tank: Small driftwood, a couple of river pebbles for hardscape. Java Ferns, Amazon Sword, Three Anubias, Hornwort, Java Moss, some stem plants, and a carpeting plant.
• If you haven't already posted a picture, please post pics/vids to imgur and paste the link here:

Returning Hobbyist. I used to own and maintain a tank from 1998-2010. Recently returned to the hobby a week back with a small tank and bought some guppies and tetra. Accidently, unkown to me, my guppy was pregnant and gave birth to fry yesterday. I seperated the fry and now have them in a seperate 5gal bottle and feeding them about 5 to 6 times a day. How do i do some algae control on the 5gal guppy fry bottle? Can i safely add a alage eater? small plecos?, shrimps? what do i add? Also any fry care tips?

My family and I travelled from Toronto, Canada to Japan and Korea during April 10th to April 24th. We spent 5 days in Tokyo, 2 days in Osaka, 2 days in Kyoto, 3 days in Seoul and a final night in Tokyo before flying back to Toronto. My kids are 4/5F(her birthday was while we were there) and 3M. Wife and I are 38F and 37M respectively.
April 10th/11th:
-Our flight was in an Air Canada 787 that was absolutely packed. I would not recommend a flight this long in economy with kids. Save up for premium economy or business class for your own sanity.
-Taxi from Haneda to hotel was worth every cent. We checked into the Cerulean Tower Tokyu Hotel. Highly recommended and it was perfect for us. It is a 5 minute walk to Shibuya scramble and station.
-Went out for a quick walk before getting to bed. Shibuya scramble is wild at night. We had MOS burger for dinner and the tried acclaimed shrimp burger... it was okay. We definitely didn't look for any more MOS burger locations for the rest of the trip.
April 12th
-First day was tough with jetlag; I woke up at 4 AM, along with my 3 year old son.
-Tried family mart egg sandwich and tuna and mayo onigiri... the eggs sandwhiches live up to the hype (particularly Family Marts) and for me, it was the start of a daily addicition with the onigiri. Quick note for the jetlagged- Combinis do not restock sandwhiches and other food until 6AM.
-Went to Sensoji. It was absolutely stunning, especially with the Cherry blossoms in bloom. Kids loved the fish in the gardens, though not much else. We tried the viral fruit candy and it was definitely worth the hype. There were a lot of influencers and content creators clogging up the central alley in front of Sensoji.
-We then took the Tobu train to Tokyo Skytree, pretty cool and a nice place to catch your breath and enjoy some views. Kids were way too tired for the aquarium. There was a food court in the basement of the Sky Tree building with some absolutely killer udon and banana ice cream.
-train back to hotel to rest.
-went to Rappongi Hills and Mohri gardens for an evening stroll, we walked down Sakurazaka to see the cherry blossoms. On Sakurazaka, there was a pretty cool little park for the kids to play for a few minutes.
-had shake shack and taxi back to hotel.
April 13th
Trip to Mt Fuji
-Went from Shibuya to Shinjuku by local train.
-Tried to take the bus to Fuji, but it booked for three hours - and we would have lost some prime Fuji viewing time.
-We took the express train to Otsuki. Extremely busy and no reserved seats available. Absolutely sucked riding on the floor for a few hours. There was a wait to see the Chureito Pagoda that was nearly 2 hours in uncovered heat and dust. Met some cool people in line though. Kids had fun looking at the lizards running around.
-took the train back to Tokyo with the same issues; this time the train was even more packed and there wasn't even space on the floor between the cars to sit for much of it. Would plan this out better, but it was the middle of Cherry Blossom season, plus it was an exceptionally clear day, so we didn't have too many options.
April 14th
-Went to TeamLabs Borderless. The whole family absolutely loved it and it was a great way to start the morning. My only piece of advice would be to ensure you are wearing either shorts or pants that can roll up above your knees. My kids especially loved the water part and the large balls, where my son in particular loved tossing the balls around.
We then went over to Shinjuku to the rest of the day with my wife's family at Shinjuku Goeyn Park who happen to live in Tokyo. Some obervations about the park: - Extremely busy - very beautiful with Cherry Blossoms - Nice day and was very warm - no drinking in the park and we ended up with a few bottles of Kirin that we had to carry back to the hotel
April 15th
Trip to Tokyo Disneyland
-Moved hotels to Grand Nikko Mahaima hotel next to Tokyo Disneyland.
-Nice hotel with beautiful lobby and free shuttle bus to Maihama Station that connects to the entrance of Tokyo Disney.
-Tokyo Disney was pretty busy, most rides had a wait time of 10-30 minutes.
-Paid for DPA on the Beauty of the Beast ride that was incredible. Absolute Must see Attraction. My daughter is still talking about it and the "real magic" she saw.
-I wouldn't recommend Tokyo Disneyland to anyone under the age of 20. My kids didn't really care about the characters or rides, and my daughter in particular was very sad that she didn't get to meet Elsa or any of the newer Disney princesses. I would suggest skipping Tokyo Disneyland and heading to Tokyo Disney Sea instead if you have younger kids.
-Sent baggage from Hotel Lobbey to our hotel in Osaka via Sagawa. I later found out that they wrapped the luggage in plastic, which was a nice little surprise.
April 16th
Heading out to Osaka
-Took train from Maihama to Shin Tokyo.
-Shin Tokyo to Shin Osaka took around 2 1-2 hours via Shinkansen.
-Dont buy extra tickets for young kids, as there's plenty of seating typically on this route and it isn't really required.
-Ended up spending way too much at the E-cute in Shin Tokyo, which is something similar to a Mercato Centrale or St Lawrence market in Toronto.
-Checked in to Hotel Keihan. Pretty nice, but rooms are small and the check in process was automated. It was about a 10 minute walk from Namba Station.
-Went to Dotanburi and the Namba shopping area. Bought some stuff from Gu and Uniqlo - about 40% cheaper than Canada.
-Onitsuka store was very over priced and the Mizuno store was sold out of what I wanted.
-Wife bought some skin care items from a pharmacy.
-Kids absolutely hated how packed the area around Dotunburi was, but were fine after some McDonalds. Wife and I had some Takoyaki and various other street foods for dinner.
April 17th
Trip to Osaka Castle
-had Komeda coffee for breakfast. It was okay about 6.5/10. Good coffee continues to elude me in Japan.
-took taxi to Osaka Castle
-buy ticket in advance, the line up for general admission was 30 minutes in uncovered heat.
-Castle was fairly interesting, kids found it a bit boring and the souvenir shop was fairly priced. My son was not allowed to try on the Samurai helmet and sword, which I found fairly irritating. No explanation was provided as to why.
-took train to Nara park to feed deer
-some deer were extremely friendly, but a couple were very aggressive and bit my wife around her hip. A couple of the more "wild" ones became aggressive with my daughter and wife. I had to lure them away with an entire packet of crackers. Despite the aggression from a few of the deers, it was a great experience and I would recommend every one check out Nara park. The pagoda and temples were all under constructions at the time I was there.
-There was a little alley next to the train station and we ended up going to Gyukatsu Kyoto Katsugyu. Incredible food andreally great service. I saw this restaurant in Tokyo with absolutely gigantic lines, so it was a breath of fresh air to be able to just walk in somewhere with out booking in advance or waiting in line.
-rapid express train back to Osaka Namba followed by a junk food party with the kids (by this point in the trip, they had become obsessed with Family Mart).
-tried using laundry at the hotel. It was a combo washer and dryer. It took two hours and cost 600 yen; ultimately did not dry my clothes and I had to hang everything up in the room.
April 18th
Off to Kyoto
-took the rapid express train from Namba station to Kyoto station
-checked in Tennen Onsen Renka no Yu Onyado Nono Kyoto Shichijo. Kids absolutely loved the fact there were PJs and you had to take your shoes off.
-The whole family desperately needed a rest day and the onsen was welcome. Felt amazing after some time there and the kids also enjoyed it. There was unlimited ice cream in the cool down room, which was a huge hit.
-Went to Isetan for a cake to celebrate my daughter's birthday. The Isetan in Kyoto station was the only place where I felt I was being scammed in all of Japan. They were trying to charge me double the listed price for 4 pieces of cake. It might have been a mistake, but I had to type out the correct pricing on Google translate about 4 times before they agreed.
April 19th
-Went to Yasaka Pagoda and then to Kiyomizu Dera. Crowds weren't that bad and it was extremely beautiful. By this time in our trip, the cherry blossoms had more or less disappeared.
-We were quite bored of Japanese food by now and I found a Turkish doner stand in Nagakyo market. Kids has Wendys.
-There was also a Shoei design studio near this market and if you are interested in buying a motorcycle helmet, this store is a definite visit. Also went by the Grand Seiko boutique in my search for a limited edition SLGA007 Lake Suwa, but they didn't have it. Second choice was a SLGH005 White Birch, which they did have but weren't willing to give me a 5% discount that other retailers were willing to give me.
-back to hotel to enjoy more of the onsen. Kids became obssessed with the onsen and are still talking about it.
-went to Kyoto Tower Sando for dinner where we tried a few different places.
April 20th
Flight to Seoul
-Took the train from Kyoto Station to Shin Osaka, from Shin Osaka directly to Kansei International. Different rapid express limited ticket required and but we had to run from platform 3 to 6 at Shin Osaka so we didn't have time to buy it before boarding. You can buy it onboard from the fare inspector.
-Flying Air Busan to Seoul. It was undoubtedly a LCC. Flight was completely packed but they were generous with our luggage weight and the customs and security was an absolute breeze at KIX.
-Went to the Kansei North Lounge next to Gate 18 using Dragon Pass. They had a couple of hot plate items, sweets, cereals and drinks including a very cool beer pouring machine. There were only 3 or 4 other people in there and it was very nice to get away from the noise. Clean toilets and there's a mono rail shuttle to take you to Gates 1-14 once you finish up. I quickly bought two esims from Ubigi which costs $9 for 3GB of data (I only used 4 GB for th 9 days I have been in Japan thus far).
-Landing at Incheon was tough. Absolutely monster line at customs, the likes of which I've only ever seen at Istanbul International before. It took about an hour and a half, and the customs officers were constantly in a shouting battle with the Vietnamese and Chinese tourists. Very poor air conditioning and the heat was making everyone miserable.
-We checked into Hotel Skypark Kingstown Dongdaemun. It was all right...there was a very strange grape smell being pumped in to the hotel and hallways. The rooms were extremely large compared to the rooms I had been staying in Japan.
-Taxi service was available outside of the baggage claim and there were plenty available.
-Had Korean BBQ in Dongdaemun and went to sleep.
April 21st
-Next day went to Bonchok village. It was pretty interesting and worth a visit. There were many tourists with kimono Hanbok rentals taking pictures. Tons of cool coffee spots on the way as well. I would say the coffee shops in Seoul are definitely the best thing about it.
-went back to Hotel to rest
-went out to Myeongdong night market. It was packed and there were a huge amount of street vendors, clothing stores and skin care retailers. Kids had a lot of fun and my son ate at 5-6 different vendors. My wife went to a lot different skin care retailers, but ultimately just ended up going to Olive Young.
April 22nd
Third day in Seoul
-Went to Gyeongbokgung palace and museum. Very beautiful place to let the kids play and enjoy the sights. There aren't many historical things due to Korea's history of occupation. Worth a visit though.
-My wife really wanted to see the Starfield COEX library and mall. The mall was okay, had a pretty nice food court with a lot of different options. The library was really cool - definitely something I haven't seen before. The books are obviously mostly Korean, so it's a place you visit for aesthetics more than anything else.
-wife was craving more shake shack and it was right next to our hotel. Tried a couple of the local items. Absolutely hated the fact that there are no washrooms in restaurants.
-walked around the Dongdamaun neighborhood and then went to sleep.
April 23rd
Back to Tokyo
-took a taxi back to Incheon for our flight from Seoul to Tokyo with Zip Air
-absolutely breezed through security and immigration because of a sticker the Zip Air agent put on our passports.
-i went for the tax refund ($20 USD lol) while my wife bought some sunglasses from the Hyundai duty free.
-Went to the Sky Hub lounge at Incheon. It was all right, the front desk was being annoying with using Amex, so I had to use some Dragonpass visits I had saved up. Food was pretty good for a lounge that isn't exclusive to 1st/Business class travelers.
-Zip Air was fantastic. Used a 787-8 and I have never before seen such clean washrooms on a plane before. Seats were extremely comfortable as well in economy. Free wifi was available.
-Landing in Narita was a bit of an eye raise taxi wise - they were charging 32000 yen for a taxi to Ginza. Absolutely a massive difference compared to Haneda. For this reason alone I would never recommend flying into NRT over HND. We opted for Low Cost Bus for 3900 yen than would take us to Ginza station followed by a taxi to our hotel (8000 yen).
-Checked in to KOKO HOTEL Tsukiji Ginza. It was definitely more Tsukiji than Ginza. Decent hotel for the price and we were only staying there for one night.
-Went to Tsukiji Sushiko for our last dinner in Japan. Very local spot, with great service and absolutely incredible sushi.
-hit up Family Mart one last time
*April 24th*
-Flight was later in the day, so we decided to head to Ginza Six and Mitsukoshi for my ever elusive GS. By this point, I had decided to go with the hi-beat White Birch. There was nothing of interest at Ginza Six, so went to the GS Wako Boutique. I wanted the 5% discount on top of the 10% VAT refund, so I walked over to Mitsukoshi across the street and bought the White Birch.
-Went to a small stationary store across the street from Mitsukoshi to buy some more presents for people back home
-Headed over the Haneda. Went a little crazy at the Duty Free and Gift shops. Wife picked up more skincare stuff.
-Flight was Air Canada AC02. Just as packed as the flight on the way in, got through the 13 hours. Once again, do not recommend if you can afford Premium or Business class.

(As always, flyers are out Wednesdays, most store sales for the new flyer start on Thursdays)
Adonis

• Chicken breast (boneless skinless) - $5.99 per lb -- Fair price for chicken breast and a common price at Adonis. Lower is definitely possible, where $4.50/lb is a "best target".
• Chicken legs - $2.49 per lb -- Fair price for chicken legs and a common price at Adonis. The stock-up price target is about $1.50/lb.
• Fresh Sea Bass (free cleaning) - $6.88 per lb -- Nice! Fresh fish!
• Red Sea Bream (free cleaning) - $9.99 per lb -- Ohh, more bream this week! Nice to see!
• Shrimp skewers - $0.99 each -- Ad is a little unclear, but if these are 99c a skewer, that ain't bad!
• Red vine tomatoes - $0.99 per lb -- Excellent price for tomatoes!
• Flat cabbage - $0.99 per lb -- Good price for cabbage.
• Cucumber - $0.99 each -- Great price for a cucumber, but watch out for other deals.
• Blueberries - $2.99 full pint -- Good price for a full pint.
• Boursin cheese - $4.99 150g pack -- Nice!
• Jarlsberg - $9.99 300g -- Decent. We've seen Jarlsberg go as low as $2/100g.
• Camembert (Le Rustique) - $9.99 250g -- Fair price if it's really good camembert. You can score deals on soft cheeses like this that can swing that price down to about $2.50/lb, but it's rarer and rarer these days.
• Brie, triple cream (l'Extra) - $9.99 300g -- Fair price for really good brie.
• Deli - Havarti (Casetelo) - $1.99 per 100g -- Great price for havarti. Tasty stuff in a nice sandwich!
• Deli - Beef bologna (Solmaz) - $1.49 per 100g -- Cheap deli!
• Deli - Chicken breast (Alzahraa) - $1.29 per 100g -- Cheap deli!
• Deli - Turkey breast (Schneiders) - $1.99 per 100g -- Great price for medium-brand deli.
• Deli - Prosciutto (San Daniele) - $2.79 per 100g -- Great price!
• Produce Price Rating: Medium, but always has well-priced chicken, the deli meat sale rotations are always fantastic, and just the overall variety of goods is refreshing. Personal favourite store.

Farm Boy

• Atlantic Snow Crab - $7.99 per lb -- Fun seafood option. Definitely a treat, but might make for a nice dinner!
• Bacon (Leadbetter) - $3.99 375g pack -- Not the cheapest option in bacon, but it's a step up from value-brand bacon.
• Vidalia onions - $1.88 per lb -- Ouufff, that hurts my feelings. Vidalias are my favourite onion, but at nearly $2/lb when regular ones shouldn't go over 80c/lb, it's a tough one to swallow...
• Cucumber - $0.99 each -- Great price for a cucumber, but watch out for other deals.
• Deli - Black Forest Ham (Brandt) - $1.99 per 100g -- Good deal on good ham!
• Deli - Chicken breast roast (Maple Lodge) - $2.49 per 100g -- Good deal on nice deli.
• Produce Price Rating: High

Farmers Pick (can be a little late on their flyer) (https://www.farmerspick.ca/flyer-specials)
Food Basics

• Chicken breast (boneless skinless, Maple Lodge) - $4.98 per lb -- Good price for chicken breast!
• Bacon (Leadbetter) - $3.88 375g pack -- Like the Leadbetter's at Farmboy, it's step-up bacon, and it's a good sale price.
• Atlantic salmon - $10.88 per lb -- Fair price for salmon.
• Carrots - $1.25 2lb bag -- Awesome!
• Onions - $1.25 2lb bag -- Awesome!
• Broccoli - $1.25 per crown -- Great price!
• Mini cucumbers - $1.99 6-pack -- Nice! Good price!
• Apples (various) - $2.98 3lb bag -- Fair price for apples, but mind the type you buy. Some varieties bruise up easily and you could easily lose a few soldiers if not careful.
• Lemons - $2.98 2lb bag -- Fair price for lemons.
• Oranges - $1.88 3lb bag -- Great price for oranges!! That's 60c/lb!!
• Blueberries - $1.88 half pint -- Good price for blueberries. About 1.50-175 for a half-pint is good.
• Mango - $0.67 each -- Wow! Haven't seen a 67c mango in months!
• Cantaloupe - $2.98 each -- Good ol' $3 melon.
• Mini watermelon - $3.98 each -- Great price for a small watermelon!
• Corned beef (Hereford) - $2.98 340g can -- Not the most exciting ingredient, but it's good to have one or two cans in the pantry.
• SPAM - $2.98 340g can -- Same as the corned beef.
• Smoked ham (Selection) - $8.00 675g toupie -- That works out to just about 1.18/100g, which is a good rate on ham for sandwiches, or frying up for a meal.
• Tofu (Fountaine santé) - $5.00 For 2x 400g packs -- Good price for tofu. $2.50 for 400g is "nice average". If you're paying $2, it's a good deal. $3+ and you're either outside of town, or you're paying for a special brand or dessert tofu.
• Silk plant bev - $2.88 1.74-1.89L -- Excellent deal on the Silk stuff. This is commonly $4-5 per jug, Under $3 is a good deal.
• Produce Price Rating: Low to medium low

FoodLand

• Pork chops (loin cut) - $2.99 per lb -- Fair price for decent cuts of pork. Given these are boneless, you're a meat gavel away from schnitzel.
• Chicken breast (boneless skinless) - $5.88 per lb -- Fair price for chicken breast. Lower is definitely possible, where $4.50/lb is the a "best target".
• Beef cross-rib roast (AAA) - $7.99 per lb -- Fair price for beef, but not my price-point. I prefer to see at least $6/lb before I start entertain these cuts and products. Though, I'm maybe a poor judge as I'm not really a fancy steak kinda guy. But, that's also how I save tons of cash. As the saying goes, the customer is always right in matters of taste!
• Atlantic salmon - $10.99 per lb -- Fair price for salmon.
• Brick cheese (Compliments) - $5.49 400g bar -- Not the best price for cheap brick cheese, but it's ok. It's at least 50c my standard go-to rate. But Foodland isn't an "in-town" brand, so the price scales higher as you move out of dense city areas.
• Luncheon meat (Holiday) - $1.99 340g can -- I think this is similar to SPAM, but I've never had it personally.
• Produce Price Rating: Medium-high to high.

Freshco (price matcher)

• Chicken breast (boneless skinless) - $10.00 4-pack -- Marge Simpson grunts, these products are deceiving. Throw these on the scale and make sure they're at least 2lb.
• Smoked sausages (Compliments) - $7.99 900g pack -- These come in a couple of different flavours, including "bacon cheddar". Works out to $4/lb, which ain't bad. I think these are pre-cooked as well. You can score good raw sausage for about the same price or just a bit more, but it'll be much tougher to find.
• Sweet peppers - $3.99 4-pack -- Fair price. Not the best, but not the worst either.
• Hothouse tomatoes - $0.99 per lb -- Excellent price for tomatoes!
• Corn - $2.00 for 5 ears -- Excellent! 40c an ear!!!
• Celery - $2.99 per head -- Ok price for celery. Lots of places charge $4 for nice big heads of celery...
• Bok choy, Napa, Flat Cabbage - $0.99 per lb -- Amazing price for choy and napa, fair for cabbage. The other day, I made a choy salad with a little light dressing. Super tasty.
• Green onions - $0.99 per bunch -- $1/bunch is basically the new normal when it comes to green onions.
• Ginger - $1.99 per lb -- Good price. You'll often find it more in the $3/lb range.
• Garlic - $1.29 5-pack -- Nice!
• Asian pears - $1.88 per lb -- Nice! Not bad for a fancier fruit. In season, you can score these easily under 1.50/lb
• Apples (Gala) - $1.49 per lb -- Not bad for a good apple, though it's still a bit high. 1.25/lb would be the better rate. But, short of sending your kids off to school with a head of bok choy in their lunch, I don't know what we're supposed to do here...
• Brick cheese (Armstrong) - $4.44 400g bar -- Nice! Sub-$5 brick cheese!
• Silk plant bev - $3.49 1.74-1.89L -- Nice little sale price. Down from about $5 this week.
• Carole's Japanese Cheesecake - $8.88 500g cake -- All I can think of is Charlie from It's Always Sunny, in the mail room freaking out about Pepe Silvia, and how there's no Carole in HR.
• Dr Oetkey pizzas (Ristorante) - $4.49 whatever -- Dude, what happened to these?! They used to be, like, $2-2.50 in 2020.
• Produce Price Rating: medium low (more on the medium side)

Giant Tiger (*note the VIP prices; sales begin today) (price matcher)

• Chicken breast (boneless skinless) - $6.97 500-818g -- Aaahhhh boyyyy! Freakin' lotteries again. Limit of 5. Assuming there's 650g in a pack, that'S 1.5lb for $7, which is about 4.66/lb, which is good. Find a scale and check the weights!
• Bacon (Olymel) - $3.88 375g pack -- Like the Leadbetter's at Farmboy, it's step-up bacon, and it's a good sale price.
• Breakfast sausage (Olymel) - $3.88 375g pack -- Not feeling bacon, you can swap out to sausages.
• Celery - $1.88 per head -- Great price, but careful, these are often smaller heads. Two of these is about the same as one big $4 head at Basics, for example.
• Iceberg lettuce - $1.88 per head -- Good price for lettuce!
• Green onions - $1.88 per bunch -- This may sound pricey, but I found the bunches have suffered some shrinkage. Last I went to GT, these were bigger bunches. Mind your step when it comes to green onions, I guess.
• Salad kit (Dole) - $1.97 340g bag -- Great price for a salad kit. These can range easily into the $4 range. In fact, Basics has them for $4 this week. So, consider these half-price salad kits.
• Mini cucumbers - $1.97 6-pack -- Nice, $2 is a good rate. We were seeing $4 6-packs some weeks (though, I doubt we've seen the end of those days...)
• Apples (Royal Gala) - $2.88 3lb bag -- Good rate on galas. On that $1/lb target.
• Lemons - $2.88 2lb bag -- Fair price for lemons.
• Clementines - $2.88 2lb bag -- GREAT price for clementines!
• Cream cheese (Lactantia) - $2.47 250g bar -- Great price! Can often range into $4 for the same bar.
• Dr Oetkey pizzas (Ristorante) - $4.97 whatever -- What the... How did it get worse from Freshco to GT....
• Produce Price Rating: Generally on the low side.

Green Fresh Supermarket (Vanier) (check https://greenfreshottawa20.wixsite.com/greenfreshottawa) * Produce Price Rating: Usually very competitive, catering to Asian cuisine. Warning: their newest sales start on Fridays - so this is a late advertising of their sales.
IGA (price matcher)

• Lobster - $8.77 per lb -- Scene Member Price.
• Bacon (Mere Michel) - $3.99 375g pack -- More $4 mid-range-ish bacon going around.
• Greenouse tomatoes - $0.99 per lb -- Nice! Another great $1/lb tomato deal!
• Blackberries - $1.44 half pint -- Scene Member Price.
• Brick cheese (Armstrong) - $3.99 400g bar -- Awesome!
• Dr Oetkey pizzas (Ristorante) - $3.47 whatever -- Bon, criss! And even then it's still too pricey for show shitty these pizzas are. What's a walk-in special at a pizza place these days?
• Produce Price Rating: Medium

Independent

• Beef brisket - $4.99 per lb -- Awesome price for beef brisket.
• Chicken breast or thighs (boneless skinless) - $4.99 per lb -- Good price. Go for the chicken and get out.
• Pork tenderloin - $3.49 per lb -- Fair price for tenderloin.
• Avocado - $2.49 each -- You know, you wanna give them the benefit of the doubt, but at 2.50 for an avocado, it better be big enough to kill a man, whether eaten or via bludgeoning.
• Blueberries - $2.77 full pint -- Awesome price!
• Brick cheese (Black Diamond) - $4.88 400g bar -- Sub-$5 cheese is always welcome.
• Produce Price Rating: fairly high with few exceptions

Loblaws

• Pork tenderloin - $3.49 per lb -- Fair price for tenderloin.
• Asparagus - $2.99 per lb -- Not bad for asparagus. We've seen better, but it's also not $4/lb we can commonly see.
• Salad Kits (PC) - $11.00 for 2 300g-ish -- We had mentioned earlier that GT has Dole-branded kits, same size, for $2. At $2, Dole could spit in my salad, and I still wouldn't look at these PC kits.
• Bok choy - $2.99 per lb -- Freshco has theirs for 99c/lb.
• Strawberries - $1.99 454g shell -- Awesome price for strawberries! Let's hope the quality is there. Sometimes cheap is cheap for a reason.
• Brick cheese (Black Diamond) - $4.88 400g bar -- Sub-$5 cheese is always welcome.
• Produce Price Rating: fairly high with few exceptions

Provigo

• Atlantic Lobster (live) - $7.99 per lb -- Good price on lobster.
• Beef striploin steak - $7.88 per lb -- Good price on steak, but no indication of the grade.
• Chicken legs - $2.49 per lb -- Faiaverage price for chicken legs. Same as Adonis.
• Strawberries - $2.44 454g shell -- Not as good as the 1.99 deal, but still quite good.
• Brick cheese (Ptit Quebec) - $4.88 400g bar -- Sub-$5 cheese is always welcome. Took some digging, but I found out that it's the same owners as those of Cracker Barrel, hence the easy-same-price swap between Provigo and Loblaws.
• Produce Price Rating: fairly high with few exceptions

Maxi (price matcher)

• Whole chicken - $1.99 per lb -- Awesome price for chicken! Learn to carve up a chicken. There's real savings there!
• Pork chops - $2.88 per lb -- Fair price for pork chops.
• Atlantic Salmon - $8.99 per lb -- Good price for salmon, under that $10/lb target.
• Small potatoes (Yellow, Russet) - $0.94 3lb bag -- Wow! 31c/lb! That's really good!
• Celery - $2.49 per head -- Good price for celery. Let's hope the heads are big and nice, and not "size-scaled according to price".
• Beefsteak tomatoes - $1.49 per lb -- Good price for tomatoes, but we're seeing some $1/lb sales. But if the quality is there, don't hesitate.
• Sweet peppers (green and red) - $3.99 4-pack -- Fair going price for peppers.
• Blueberries - $1.87 full pint -- WOW! Insanely good price for blueberries.
• Apples (Imperfect) - $6.00 6lb bag -- But is it 6lb?! Weigh the bag on a scale and check. Too much funny business in the fixed-weight products lately.
• Brick cheese (Ptit Quebec) - $4.87 400g bar -- Sub-$5 cheese is always welcome. Took some digging, but I found out that it's the same owners as those of Cracker Barrel, hence the easy-same-price swap between Provigo and Loblaws.
• Flour (Five Roses, Robinhood) - $13.99 10kg bag -- Hmm, these bags have seen a small increase from $11-12...
• Dry pasta (Primo) - $1.33 750g packs -- Great price! Stock-up a little!
• Produce Price Rating: Generally medium low pricing! This store can post some impressive deals at times.

Metro

• Beef prime rib roast and steaks (AA) - $8.99 per lb -- I want to like this sale. It's prime rib, which is a nice cut, but I wish it was AAA grade. Best go in with options in mind, and make your decision when you see the meat. Give it a poke, check the fat lines, make sure it's going to be nice and tender.
• Pork loin chops or roast - $2.99 per lb -- If the beef doesn't look good, you've got a pork parachute.
• Chicken breast and thighs (boneless skinless, Prime) - $5.99 per lb -- Not the best price, but definitely a little lower than regular.
• Strawberries - $1.99 454g shell -- Awesome price for strawberries! Again, always mind the quality at these prices.
• Burrata - $20.00 2x 250g balls -- This cheese is stupendous. It's a treat and priced accordingly, but worth trying. Think of super-fresh mozz balls or fior de latte, but with a mozz-cottage-cheese thing going on inside.
• Dr Oetkey pizzas (Ristorante) - $3.49 whatever -- How is it that we go from $5 for these, to $3.50... That's such a huge swing...
• Produce Price Rating: High. Kinda like Sobeys. You can see a 50% average mark-up compared to a lot of other stores. It's nice produce, but it costs you.

No Frills (price matcher)

• Chicken drumsticks - $1.87 per lb -- Good enough price for chicken drumsticks. I'd rather see legs at this price, but this is fair.
• Smoked sausages (No Name) - $6.99 900g pack -- Goodness these look a LOT like the Compliments bag at Freshco lol...
• Peameal bacon - $2.88 per lb -- Interesting. Sometimes it's hard to find peameal for less than $4. Meanwhile, I've never bought the stuff, and I don't think I've seen many put it in their cart. I don't get it lol.
• Atlantic Salmon - $9.77 per lb -- On that $10/lb target.
• Corn - $0.33 per ear -- Great price for ears of corn!!
• Potatoes (Red, Yellow, Russet) - $4.99 10lb bag -- Fair sale price for potatoes. Regular prices can float easily over $7 now...
• Blueberries - $1.99 full pint -- Another fantastic blueberry sale!
• Pears (Bartlett) - $0.88 per lb -- Awesome price for pears!!!
• Milk (Neilson) - $4.88 4L bagged -- Great sale price on milk considering it's about $6-7 at the very least.
• Canned tuna (Ocean's) - $0.99 170g -- There's some funny business in the flyer this week. There's, like, 3 different cans of tuna. This one for 99c, a Clover Leaf for 2.99, and another Ocean's for 2.99.
• Produce Price Rating: Generally quite low, selectively amazing for some items.

Produce Depot (usually a little late on the flyer) https://producedepot.ca/

• Ground beef (medium) - $4.99 per lb -- Not bad. Not a stock-up price, but this would be good burger material.
• Beef top sirloin steak - $7.99 per lb -- No grade mentioned, so mind your step. But if the quality looks good, it'd make a great treat!
• Cod fillet (fresh) - $11.99 per lb -- Fair price for fresh cod.
• Cucumber - $0.49 each -- WOW WOW! That's a DEAL! Meanwhile, Loblaws and affiliates can't sell us a cucumber for less than $1 on average, or 2.49 for a fancy organic one...
• Flat cabbage - $0.99 per lb -- Nice! Great to see cheap cabbage. I think we're going to see a resurgence of hardier, self-stable veg like this becoming popular.
• Sweet peppers - $1.99 per lb -- Great price for peppers. It's hard to find off-season peppers for less than $3/lb.
• Oranges - $1.29 per lb -- Not amazing, but still pretty good. $1/lb is really the better target. But, a couple of oranges won't risk the coop.
• Strawberries - $1.69 454g shell -- WOW! Produce Depot coming around to prove a point! These won't last, so plan your trip if you want these!
• Cheese counter - Fontina (Castello) - $2.79 per 100g -- Nice cheese for a good price. It's not cheap per se, but it's on point with prices for artisanal cheese.
• Deli - Pastrami - $2.39 per 100g -- Great price for nice deli meat!!!
• Produce Price Rating: Medium-low with very competitive specials on a shortened flyer. The small flyer is nice because it doesn't uselessly feature $6 heads of cauliflower and extremely high-price items that are either a confusion on the consumer, or an insult on the injury of not being able to afford supreme quality items.

Real Canadian Superstore (price matcher)

• Beef sirloin tip roast or steaks - $4.99 per lb -- Great price! I wonder about the grade, and I think I'd sooner do the roast because I know could get a tender bite out of the cooking method, versus fighting a tough steak that'll never rest into anything tender.
• Chicken breast (bone-in, skinless) - $3.99 per lb -- Good price for chicken breast, and bone-in is not bad. Boneless chicken loses out on a lot of flavour and moisture from the bone. And, there's so little bone along the breast that you don't really face the issue of undercooking it like you would with a leg (which requires higher temps or longer cooks, which can dry out if left too long in the oven or on the grill).
• Smoked sausages (No Name) - $9.99 900g pack -- From No Frills to RCSS, it'll cost you $3 to be in the store to get the same sausages...
• Asparagus - $2.99 per lb -- Good price for asparagus. When the crop-outs come through, we can see this dip to $2/lb, but out of that you can see as high as $4/lb.
• Mini cucumbers - $4.00 11-pack -- Well, considering we're seeing so many 6-packs go for $2, you've lose a cucumber with this 11-pack.
• Sweet peppers - $3.50 4-pack -- Great deal on a 4-pack.
• Vidalia onions - $5.99 3lb bag -- Sigh... $2/lb onions... Good onions, but damn...
• Potatoes (Imperfect) - $6.00 15lb bag -- Excellent! Great potato deal here, don't skip these! Pro tip: prep/cook whole potatoes in advance. Steam or pressure cook them, and keep them in the fridge. They slice real easy, and they fry/sauté really easily. Great for breakfasts, and a great alternative to bread.
• Grape tomatoes - $6.00 907g shell -- Great price for grape tomatoes. Freeze the ones that you don't use, and use them for stocks or to throw into soup to stew a bit before serving.
• Strawberries - $3.98 2lb shell -- Great deal. $2/lb, basically. That aligns with other great sales we see on strawberries.
• Pineapple - $3.00 each -- Good price for pineapple. $2 is the better target.
• Cantaloupe - $3.00 each -- Easy to find cantaloupe for $3, $2 occurs here and there. For the amount of melon you get, I don't think it's worth chasing that $1.
• Honeydew and Mini Watermelon - $4.99 each -- Meh prices for these melons. Not terrible, but not the greatest.
• Brick cheese (No Name) - $4.99 400g bar -- $5 brick cheese!
• Deli - Ziggy's Beef deli - $2.50 per 100g -- A consistent returning item and price for decent deli meat.
• Canned tomatoes (PC Blue Menu) - $1.59 796ml can -- Good price for canned tomatoes. Sometimes you can score canned tomatoes for as low as 1.25, 1.50 is still a very good price. $2 is not that great. 1.25 is the real stock-up price.
• Flour (Robinhood, Five Roses) - $11.99 10kg bag -- More and more I stand by having a 10kg bag in the pantry along with a jar of quick rise yeast. Making your own bread is not difficult. It's a fantastic skill to have. And after a dozen loaves, you'll get the hang of it.
• Produce Price Rating: Generally medium-low pricing, selectively amazing for some items.

Sobeys

• Chicken breast or thighs (boneless skinless, Compliments) - $5.88 per lb -- Upper-end fair going-rate for chicken breast. It's regular Adonis pricing, and more expensive than some of the better sales we see floating around.
• Chicken breast or thighs (boneless skinless, no antibiotics, Compliments) - $6.99 per lb -- Interesting to see the no-antibiotics version be $1/lb more. I wonder how that scales across all stores and brands... Seems to me $1/lb extra isn't bad.
• Pork tenderloin - $2.99 per lb -- Scene Member Price.
• Pork back rib - $2.99 per lb -- Scene Member Price.
• Beef brisket - $5.99 per lb -- $6/lb for AA grade ain't bad. Independent has the better deal on brisket, but choices must be made.
• Beef eye of round - $6.99 per lb -- It's a big cut of beef, but if you know how to spot and cut around the grain, you could get beef cubes, strips and marinating steaks out of this very easily.
• Scallops - $21.99 per lb -- Now, I usually don't recommend scallops, but I saw some scallop prices range of $28-32/lb. Farm Boy is just charging $3 for 2 scallops. LOL. And then you can score 300g frozen for $10 at Super C. Or get Metro bay scallops for $10/lb. No wonder I always go cross-eyed with scallop pricing.
• Cucumbers - $0.99 each -- Great price. Not the 50c sales we're seeing come up, but certainly better than some historical pricing we've seen.
• Red vine tomatoes - $0.99 per lb -- Awesome price for tomatoes!
• Brick cheese (Compliments) - $4.99 400g -- Good ol' $5 brick cheese!
• Cooked and frozen pork ribs (Compliments) - $13.99 680g pack -- I bring this up not because it's a valid suggestion. I bring this up because the same 1.5lbs of pork rib can cost you as low as $4.50 at the same store with the Scene pricing. You could get 4.5lb of rib. That's at least 2 big racks, which easily feeds 6 people with sides. Take that in. It is non-trivial! Manufactured/prepared products like this suck us dry.
• Dr Oetkey pizzas (Giuseppe) - $4.94 whatever -- Here we go again...
• Produce Price Rating: Generally a high price store, especially for produce. Some items are 50% more than more value-oriented stores. Kinda like Metro, some of the deals can be quite good.

Super C

• Chicken legs - $1.29 per lb -- WOW! Stock up! Fire up the BBQ! Marinate those legs over morning in some lemon juice, a little wine, rosemary, garlic, salt, pepper. Makes a great dinner main!
• Ground pork (extra lean) - $2.49 per lb -- WOW! Excellent price for ground pork!
• Tomahawk beef steak - $13.75 per lb -- Now, I'm not one to often suggest steaks like, this, but this is actually a tremendous cut. It might make a nice main for a special dinner!
• Bacon (Mere Michel) - $3.77 375g pack -- Good price for decent bacon. Lots of these sales going around.
• Asparagus - $2.77 per lb -- Great price for asparagus!
• Red vine tomatoes - $0.84 per lb -- WOW! Cheapest in town!
• Cucumbers - $0.99 each -- Nice! Let's hope these cucumber sales keep lowering!!
• Sweet potatoes - $0.99 per lb -- Great price! We're often seeing loose sweet potatoes range into the $1.30+/lb range.
• Blueberries - $0.99 half-pint -- Great price for blueberries!
• Lemons and limes - $0.99 for 3 -- Wow! Awesome price for citrus!
• Cantaloupe - $1.84 each -- Awesome! There's that $2 cantaloupe I was hoping to see!
• Oka cheese (and others!) - $4.75 170g pack -- Fantastic sale!!! Includes Monsier Gustav St-Paulin, Agropur Grand Cheddar, Notre-Dame brie, l'Extra Camembert. That's a lot of nice cheese at a nice price!
• Cheese Sale - $18 for 3 - varies -- Super cheese deal! Lots of varieties avialable, and you can score a lot of different products for basically $6 each.
• Earth's Own plant bev - $7.00 for 2x 1.75-1.89 --
• Dr Oetkey pizzas (Ristorante) - $3.47 whatever -- I think we can agree that these should be about 3.50 these days. Not $5...
• Produce Price Rating: Generally low, but can creep into medium for some items. But, there's always something decent available!

T&T Supermarket https://www.tntsupermarket.com * Produce Price Rating: Usually very competitive, catering to Asian cuisine. Warning: their newest sales start on Fridays - so this is a late advertising of their sales.
Walmart

• Whole chicken - $1.94 per lb -- Nice! I love $2/lb chicken! It puts us more on par with those loss-leader cooked chickens.
• Bacon (Great Value) - $2.94 375g pack -- Another bacon sale!
• Dinner sausage (Your Fresh Market) - $4.97 500g 4-pack -- Good price for raw sausage, but it's also close to the fresh-made price you can find at some stores ($6/lb). Note: precooked sausages and wieners are not something we should eat too often. They're packed with extra salts and fats, especially nitrites, which are used as a preservative, and it keeps meat pink. It's found in basically any processed meat you find on the shelf. In small quantities, it's fine, but North America is big on consuming these sorts of products, and some reports suggest 1/2 a hotdog a day, along with the bun and condiments, is linked to a 20% hike in rates of intestinal cancers. Raw fresh-made sausage often do not have nitrites. Just some food for thought and a reminder to check the ingredients listed on the package.
• Vine tomatoes - $1.94 per lb -- Not that great considering the sub-$1/lb sales we've seen.
• Green peppers - $1.94 per lb -- Fair and good rate on green peppers.
• Zucchini - $1.94 per lb -- A little high, but on par with other stores this week.
• Eggplant - $1.94 per lb -- A little high, but on par with other stores this week.
• Green onion - $0.94 for 2 -- Ouuu that's good for green onion. I was just saying $1 was the going-rate. This is half that! Excellent deal!
• Cilantro bunch - $0.94 for 2 -- Oh wow, that's really good for fresh cilantro. Bunches can be 99c, 1.50, or even $2.
• Mango (Red or Ataulfo) - $0.94 for 2 -- Awesome price for mango! There's an opportunity here for a mango salsa!!!
• Brick cheese (Armstrong) - $4.94 400g bar -- Good ol' $5 brick!
• Frozen veg (Great Value) - $2.47 500-750g -- More of a reminder to look out for this sort of pricing on frozen veg. Bags of corn, peas, string beans, these can all be had for about this price. And, they're perfect nutritious, if not more than "fresh" on a shelf as it's frozen after being picked when ready, instead of picked early and thrown onto a truck for a thousand kms.
• Olive oil (Sapurito) - $11.94 1L bottle -- Wow! $3 off the average doesn't sound like a lot, but 20% is 20%. It's kind of like "buy 4 and get 1 free".
• Butter (Gay Lea) - $4.94 454g bar -- $5 butter. Still expensive as all heck, but it's not $7-8.
• Produce Price Rating: A little all over the place. Some really good prices between a lot of average pricing.

Costco (Note that these are the online/shipped prices - reduce each item by $3 for in-store pricing)

• NOTE: NEED TO REVISE - --
• Paper Towel (Kirkland) - $27.99 12-roll pack -- 2-ply; 160 sheets
• Paper Towel (Bounty) - $27.49 12-roll pack -- 2-ply; 86 sheets
• Toilet Paper (Kirkland) - $25.99 30-roll pack -- 2-ply; 380 sheets
• Toilet Paper (Cashmere) - $24.99 40-roll pack -- 2-ply; 250 sheets (on sale)
• Dish soap (Dawn Platinum) - $18.99 2.66L -- Food Basics often has this jug for $10!
• Laundry detergent (Purex) - $24.99 9.24L -- 250 loads
• Garbage bags (30 gallon; large) - $15.99 100-pack -- Amazon has Glad standard 74L bags, 100-packs for $23, sometimes less if on sale
• Countertop green bin liners - $21.99 125-pack -- Amazon has Glad Compostable green bin liners 100-packs for $18, sometimes less if on sale
• Produce Price Rating: I need to do a proper check to be sure, but I find it's pretty average. There's an illusion of getting a good deal because of the bulk. Just be careful.

Jean Coutu (new sales start Fridays)

• Produce Price Rating: I have to start checking these just in case...

Shoppers Drug Mart (new sales start Fridays)

• Produce Price Rating: Sometimes they have cheap butter, eggs, and milk on weekends.

Some additional references!

• Grocery Review Google Drive Location https://drive.google.com/drive/folders/1xhLvBP1smXb1eSnxAW5yyBjO2aYFLJHC?usp=sharing
• Cooking Tips and Recipes https://drive.google.com/drive/folders/1TCcHm9y0kWIa3x18hznKN2ix0BPcUv-m?usp=drive_link
• Google Maps list of the Grocery stores in Ottawa https://maps.app.goo.gl/YT7cZmv8vMQWU4J59

Hello aquarists! I'm trying to set up a small DIY tank using brine shrimp eggs from a vial (San Francisco) and my own container. I'm having trouble with figuring out what to use for the salt water. I have spirulina powder to feed, may try some dry yeast as well.
I've looked around online, and the information about diy setups doesn't give a lot of info about preparing the watebrine. Specifically - can I use RO from my home under-sink setup, and is natural Sea Salt from my kitchen (JUST salt, without additives) appropriate? It do I need to buy something like "instant ocean" or "API Aquarium salt" to make this work?
I have been gathering some supplies for my setup, but not sure about the salt/water. I'm hesitant to buy the "aquarium salt" after I learned from aquarium keepers that it's safe to use my kitchen Sea Salt (100% just plain salt) in my aquarium to treat fungus on my goldfish- (followed by weekly 50%0water changes to gradually dilute the salt after fungus was cleared) and it was 100% successful. The fish is healed and nothing new needed to be purchased. But ... I don't know if the brine shrimp need additional minerals in their water that might be lacking if I mix my sea salt with RO.
Also, is it possible to do some partial water changes for tank maintenance with these setups? Or- is it a situation where that would shock and kill the shrimp if I were to do a 25% or 50% water change every now and then?
Thank you for any insight you have!

There are so many delicious foods to eat on Thanksgiving, and it can be hard to narrow it down to just one or two favorites!
If you’re a Thanksgiving newbie, check out this list of Thanksgiving foods that start with L and introduce your taste buds to all of the scrumptiousness that awaits you!
Whether you plan on eating them in a traditional Thanksgiving dinner or as part of your own personal feast, try these tasty treats on your holiday table!
If you’re wondering what to serve at your Thanksgiving feast this year, consider the following list of Thanksgiving foods that start with L.
Listed below, these healthy dishes are delicious and nutritious ways to give thanks this holiday season.

1. Lobster

The holiday season means that it is time to celebrate, relax, and enjoy the company of family and friends. What better way to celebrate than with a scrumptious feast?
If you are searching for a mouth-watering dish to serve for your feast this year, look no further than lobster!
Lobster is a traditional dish served on holidays such as Thanksgiving and Christmas. However, its popularity has also made it an appetizer that can be served any day of the year.
Lobsters are available fresh or canned at most grocery stores or seafood markets. There are so many different ways to prepare lobster that it is hard not to find one that would suit your needs perfectly!

2. Linguine

Linguine is a type of pasta that is shaped like long, flat noodles. It can be served with various sauces or toppings, and it's a popular dish for the holiday season.
Served with butter, garlic, and olive oil, this dish is similar to clam sauce but has a more subtle flavor. Linguine can be served on its own as an appetizer or as part of a larger meal.
Cook linguine according to package directions. Drain and set aside in a serving bowl, reserving a cup of the cooking water in a small bowl.
Melt butter in a large frying pan over medium-high heat until foaming subsides; add garlic and cook, occasionally stirring, until fragrant but not browned (about 30 seconds), about 2 minutes.

3. Lima beans

Some people may not know that lima beans are traditional Thanksgiving foods that start with L. It's true! Lima beans (aka butter beans) are easy to make and taste delicious, especially when paired with ham. They're also high in protein, making a great side dish for vegetarians.

4. Lionfish

Thanksgiving is just around the corner, and if you're looking for some new, exciting Thanksgiving foods that start with L to put on the table.
There are lots of options. One example would be lionfish. This delicious fish can be prepared in various ways and makes for a tasty alternative to turkey or ham.
It's easy to find at most grocery stores, so all you need to do is pick up your ingredients, get cooking and enjoy!

5. Lychees

Let's talk about lychees. This delicious fruit is often a staple in Asian dishes, but it has also become more popular in Western cooking.
It looks like a little yellow grape with a tough outer shell that needs to be peeled away before you can eat the flesh inside. A great way to start your day!

6. Lamb

A rich and savory dish that pairs well with all of your favorite fall vegetables. Lamb is one of the most popular thanksgiving foods that start with L, but it's common to serve lamb.
Lamb is healthier than ham because it contains less fat and cholesterol than other meats. Plus, it also tastes delicious with cranberries and mashed potatoes!

7. Lasagna

This dish is perfect for feeding a crowd and can be made in advance to save you time on the day of the feast for Thanksgiving foods that start with L.

8. Latkes

Crispy and delicious, these potato pancakes are a delightful side dish to any meal. The latke is a dish that is traditionally served during Hanukkah but can be served at any time of year.
Latkes are typically made from grated potatoes mixed with eggs, salt and onions. The mixture is then pan-fried in oil. A typical garnish for a latke might include sour cream or applesauce.

9. Lemonade

It's not a holiday without the traditional pumpkin pie, but some other Thanksgiving foods start with L to consider.
Which is Lemonade, Refreshing and comforting. However, Lemonade is a staple for many people during the warmer months.
Nevertheless, it's also an excellent drink to enjoy on cold winter days. Whether you enjoy lemonade with a little bit of vodka in it or prefer iced tea with a generous helping of freshly squeezed juice, this beverage can be enjoyed all year long.
Besides being delicious, lemonade offers some health benefits, such as aiding digestion and providing Vitamin C.
This tangy beverage should be at the top of your list when you're looking for something new to try this Thanksgiving holiday!

10. Loin

The loin is a meat cut that comes from a pig's back and lower part. It's usually roasted, grilled, or smoked. In French, it's called filet, which means a thin strip.
The loin lies between the backbone and ribs, as well as in front of the sirloin and behind the tenderloin. Another term for a loin is pork chop.
Pork chops are often eaten fried or grilled with bacon. They can be served with applesauce or caramelized applesauce.
When buying pork chops, it's important to look at them closely to ensure they're not too dried out or stringy.

11. Lynchburg Lemonade

• Ingredients include
• Sweet Tea
• Triple Sec
• Fresh Lemon Juice (tablespoons) Instructions: Mix all ingredients together until well combined. Serve cold over ice cubes and garnish with a lemon slice!

12. Leek

A leek is a type of onion with a milder flavor than other onions. Leeks are used in soups and stews and as an ingredient in making curry sauce, and they will surely serve you perfectly for your Thanksgiving foods that start with L. They also work well with potatoes, spinach, and cream.
Slice off the root end of the leek, cutting up to one inch away from where it starts to flare out into green leaves.
Rinse thoroughly under cold water or soak in boiling water for a few minutes until it is softened but not colored. Trim off any tough parts from the green leaves near the white part, then slice them thinly crosswise.

13. Lahana Sarmasi

Start by chopping onion and green pepper into small pieces. Please place them in a medium-sized pot with vegetable oil, then add tomato paste and salt to taste.
Add water to cover the vegetables, bring the pot to a boil, then reduce the heat and simmer for 20 minutes.
After cooking time is up, remove the pot from the stovetop and stir in sugar (to taste) before leaving it to cool for 30 minutes.
When cooled down, mix in raisins, almonds, and pine nuts before adding rice; ensure the rice is well mixed before returning it to the pot.

14. Lovage

Lovage is an herb that tastes like celery, with a flavor similar to parsley but more intense and more like celery. It's often used in French cooking.
The leaves can be eaten raw in salads or cooked as a side dish (often boiled, braised, or sautéed). The seeds can be roasted, ground into a powder, and mixed with water to make a refreshing drink of Thanksgiving foods that start with L.

15. Liqueur

The liqueur is often used to signify a special drink enjoyed on holidays and other occasions that you want to fill your tables with Thanksgiving foods that start with L.
However, Liqueurs are typically sweet and are often made from fruits, nuts, herbs, or spices. One of the most popular liqueurs is Amaretto, made from apricot kernels.

16. Latte

I love a good latte! I like to start my day with one in the morning or have one with an afternoon snack and then end it with a cup of hot cocoa after dinner. Lattes can be enjoyed any time of day.
I love that lattes are easy to make at home. All you need is some whole milk, a teaspoon of espresso, a tablespoon of hot water, and some sweetener if you want it.
Nevertheless, You can make them as strong or as weak as you want by adjusting how much water you add too.
I also like that latte's come in different flavors and combinations, so there is always something new to try when you want your occasion to be special with Thanksgiving foods that start with L.

17. Lakoocha

Lakoocha is a traditional Russian dessert made of dough, oil, and honey;

18. Limeade

The tangy limeade is a refreshing drink for hot summer days. All you need to do is squeeze some fresh lime juice into a glass of water and add sugar if desired.
Also, a few ice cubes will help keep it cold while you sip on this delicious drink. If you want to make iced limeade, place all ingredients in a pitcher and stir until the sugar has dissolved. Pour over ice and enjoy!

19. Lavash

Lavash is thin, unleavened loaves of bread that are usually baked in a large clay oven called a tandoor. They can be used as Thanksgiving foods that start with L for serving guests.
The word lavash is derived from an Armenian word that means bread. Like many other cultures, Armenians wrap their traditional dishes in lavash before serving them to guests.
Their cuisine often includes dishes like kebabs or kabobs wrapped up in lavash before being eaten.

20. Lumpia

The Filipino dish, Lumpia, is one of the Thanksgiving foods that start with L, an egg roll with a savory filling wrapped in a thin wrapper and deep fried to create a crispy exterior.
Lumpia is usually served as an appetizer or as part of the main meal. The word lumpia means spring roll in Tagalog, reflecting that this dish has been around since ancient times in Southeast Asia.
L lumpia is typically made with ground pork, carrots, onion, garlic, and chili peppers in Filipino cuisine.
The mixture is then rolled up into flour wrappers that have been cut into strips before being dipped into hot oil to fry them until golden brown. This cooking method makes for a crispy outside with a moist inside and flavorful filling.

21. Lollipop

The lollipop is one of the most iconic sweet treats in America. In fact, more than 100 billion lollipops are made each year in the United States.
However, did you know that this confection has been around since at least as early as 1796? Believe it or not, Thomas Adams is credited with being the first person to put a stick into a ball of candy!
In addition to being a popular treat for people of all ages and backgrounds, lollipops also make great props for wedding photos and party favors for birthday celebrations. Plus, they're perfect for stocking stuffers too!

22. Lingcod

The lingcod is a type of fish that lives in cold water. It has a light, delicate, and meaty texture. There are many different ways to prepare this as one of the Thanksgiving foods that start with L, and it can be used in soups or stews as well as baked on its own.
The skin should be removed before cooking because it can become tough after cooking. The lingcod can also be grilled or pan-fried with butter and herbs, which will help keep the meat from drying out.
The best way to cook this fish is by baking it at 350 degrees Fahrenheit for about 15 minutes per inch of thickness (when measured at the thickest part). This ensures that the flesh is moist and tender without being dry or overcooked.

23. Littleneck

A littleneck is a type of clam found in the Atlantic Ocean and used as one of the common and popular thanksgiving foods that start with L. The name comes from its small size, which is about half that of a cherrystone clam.
This small bivalve mollusk has a hard and shiny exterior shell. Littleneck is often eaten steamed or raw as sushi, but they can also be used to make clam chowder or pasta dishes.

24. Limburger

This cheese is perfect for those who love a strong flavor. It's tangy, salty, and slightly pungent. This cheese has been aged for at least six months to help develop its complex flavor profile.

25. Lard

Lard is an animal fat that can be rendered to make cooking oil and soap. Lard has a higher melting point than butter, so it’s also often used in frying food.
Lard is also often used in desserts, such as pies and biscuits because it makes them flaky and crispy. If you’re vegetarian or vegan, lard can be replaced with vegetable shortening.
But it’s important to read the labels of any replacement product before using it because some contain hydrogenated oils, which are high in saturated fats and low in trans-fats.
For healthier alternatives to lard, try coconut oil or margarine made from plant-based fats such as soybean or sunflower oil instead!

26. Loaf

Many different types of Thanksgiving foods start with L, including quick-bread loaves, yeast-bread loaves, and sweet-bread loaves.
It's possible to find traditional versions or versions with nuts or raisins for some added texture or sweetness.
Bread can also be shaped into a round shape instead of a loaf. This is called a bâtard or boule. The word loaf comes from the Old English word hlāf, meaning bread.

27. Liverwurst

This German specialty is made with a mixture of pork and beef liver, bacon, and spices. It's typically served as part of a charcuterie platter or on rye bread.
Liverwurst is best when it's cooked to an internal temperature of 170 degrees Fahrenheit. This will give it that nice brown color and a slightly crispy crust.
The taste of liverwurst depends largely on how much bacon is included in the recipe, which determines its saltiness.
A good rule of thumb is that if you want to make something sweet for your Thanksgiving foods that start with L, liverwurst is a go, and you must use less bacon than you would for something savory (or add sweetener ingredients).

28. Land Cress

A delicate green herb with a peppery flavor, land cress is not to be confused with watercress which belongs to another genus entirely.
The plants of land cress are delicate, so it is best when eaten raw in salads or sandwiches.
Another way to enjoy it is by mixing it into fish sauces and using it as a garnish on soups. It does not keep very long, so you should use this herb immediately.

29. Loquat

The loquat, or Japanese plum, is a small fruit with a sweet and sour flavor. It is usually available in late winter and early spring. The loquat has green, leathery skin and yellow flesh.
You can eat them raw or cooked; they are often used to make jellies, jams, chutneys, and pies. Loquats contain high amounts of vitamin C and antioxidants.

30. Lemongrass

I can't think of anything better to eat on a cold, wintery day than a big bowl of thanksgiving foods that start with L.
The zesty, citrus flavor is perfect for warming up your insides while also providing a nice little vitamin boost. It's such an easy recipe too!
However, you need some chicken broth, fresh lemongrass, peeled ginger root, lots of fresh cilantro, and some salt (and pepper if you want) to taste.
Just add everything to a pot and let it simmer on low heat until all the flavors are well combined. I like to make this with lots of toppings like fried shallots, chopped peanuts, or even basil leaves that I can stir before serving.

31. Limoncello

The word limoncello literally means lemon honey in Italian. This sweet, citrus-flavored liqueur is perfect for any occasion, but especially on Christmas and New Year's Eve!
Limoncello is made by infusing lemon peels in alcohol, adding sugar to sweeten it, and then letting it rest for months.
It's usually served chilled or over ice with a splash of water or club soda. To make limoncello even more festive, add some fresh cranberries to make a cranberry limoncello!

32. Lettuce

Do you need a quick way to make your Thanksgiving dinner better? Try adding some Thanksgiving foods that start with L to it!
Lettuce has many health benefits, so it's a good idea to include this leafy green as part of your traditional menu. Here are some of the best Thanksgiving foods that start with L.
When it comes to lettuce, there are many different varieties to choose from. Green and red leaf lettuce both have a slightly bitter taste with a more bitter flavor when they're older.
Romaine is crunchier and has a more peppery taste which goes well with heavy salad dressings. An iceberg is milder than other lettuce and is a great choice for those who don't like the stronger flavors of other types of lettuce.

33. Lobscouse

This traditional Newfoundland dish is made with salt beef, potatoes and onions. Cooked in a pot or kettle, it's simmered together until tender and then thickened with flour.
The word lobscouse comes from the French lobster as this dish will be perfect for selecting from Thanksgiving foods that start with L.
It was originally made with lobster meat before salt beef became popular due to its affordability.
Lobscouse also has many variations depending on where you are in Newfoundland: it may be cooked in a large pot or kettle over an open fire and boiled for at least 4-6 hours; it might be served without vegetables (because they were scarce); and it might include carrots, turnip or parsnips.

34. Loganberry

The Loganberry is a cross between a blackberry and a raspberry. It was developed in 1907 by John Watson, who was a plant breeder from New Jersey.
The Loganberry typically has three to four times more sugar than other berries, with an intense taste that ranges from tart to tangy.
In addition to being delicious, the Loganberry is easy to grow and can be easily stored for long periods of time because of its high sugar content.

35. Lekvar

The word Lekvar is a common name for a fruit preserve made from whole quinces peeled and cooked with sugar.
The finished product has a consistency similar to that of jelly and can be used as a dessert topping or spread on cakes.
It also makes an excellent sauce when mixed with chicken, game meat, or pork. The name Lekvar comes from the Hungarian word lekvár, meaning fruit preserve.

36. Lox

You can't go wrong with lox when it comes to Thanksgiving foods that start with L. This cured salmon is delicious and packed with nutrients that will keep you energized all morning long.
Plus, it's super easy to make! How To Make Lox. Rinse a 1-pound salmon filet under cold water and pat dry with a paper towel on both sides.
Season both sides of the salmon with salt and pepper and place in a large bowl or dish. Combine one cup of sugar, one cup of kosher salt, three tablespoons dried dill weed, two tablespoons crushed black peppercorns, and four whole bay leaves in a small bowl and mix well to combine.

37. Lutefisk

This traditional Scandinavian dish is a gelatinous mass made from dried cod soaked in lye. It has a long history and was popular as a meat substitute during fasting.
Lutefisk is served traditionally with boiled potatoes, melted butter, and ground black pepper.
The taste and texture can be acquired for some people, but there's no denying that it's as appropriate to serve on Thanksgiving as Thanksgiving foods that start with L!
This traditional Scandinavian dish is a gelatinous mass made from dried cod soaked in lye. It has a long history and was popular as a meat substitute during fasting.
Lutefisk is served traditionally with boiled potatoes, melted butter, and ground black pepper.

38. Linguica

This dish is an American-Portuguese sausage made from pork, garlic, and red wine. The Linguica is a popular choice for those who like spicy foods because it has a hot kick to it. It’s commonly served with rice and beans or on its own as a breakfast meat.
Plus, this food is also great for outdoor barbecues because of its long shelf life and low price point. Try Linguica in your next meal today!

39. London Broil

Are you in charge of planning Thanksgiving foods that start with L? If so, congratulations! It's a big responsibility.
You may not know it but in addition to choosing food that everyone likes and making sure there are enough plates, silverware, and napkins on hand, you also need to consider the order of service.
For example: should the London broil be sliced ahead of time, or will people want to carve it themselves?
Will guests serve themselves from an entrée table, or will they be seated at their places with all their dishes set out for them?
And what about drinks? Which beverages will people prefer while they're waiting for dinner—water or wine? As you can see, there are a lot of decisions to make. But don't worry. London broil will always serve your guest right.

40. Liquor

This is obvious and will be needed for some of your guests. There are many different kinds of alcohol to choose from. If you know who will be coming, pick a type of alcohol that suits their tastes, whether that's wine, champagne, or something else entirely.
The liquor store is also where you can find all sorts of mixing ingredients, such as mixers like sodas or juices to go with it.!

41. Lahmacun

It's typically served with yogurt on the side for dipping or as a sauce for dipping. The dough is also sometimes sprinkled with sesame seeds before baking it.
The origins of Lahmacun are not entirely clear, but some believe it originated in Central Asia. While others say, it was popularized by Ottoman soldiers who brought this dish back to Turkey from their travels to Eastern Europe centuries ago.
No matter what its origins may be, one thing remains true - lahmacun is delicious among Thanksgiving foods that start with L!

42. Limpa

It's officially falling. This means that it's time to break out the pumpkin spice, but also time to enjoy the last of summer produce.
One of my favorite things about autumn is that we can finally start making some of our favorite Scandinavian dishes, like Limpa bread.
Limpa is a white bread containing wheat flour, rye flour, and malt syrup. It has a light texture and a lot of flavor from the combination of grains in it.
It was first created in Sweden for Easter Sunday because it's a special type of bread that uses all three main ingredients in communion wafers: wheat flour, water, and wine; rye flour; and malt syrup or molasses.

43. Lalanga

The lalanga, also known as pomegranate, is a tasty fruit with a sweet and tangy taste. It's also one of the first fruits to ripen in late summer.
The name for this fruit comes from the Persian word for apple, and it was brought to India by traders, where locals called it lalang.
There are many different varieties of Thanksgiving foods that start with L, and lalanga is one of them, and lalanga are of different types too, but they all look similar with thin-skinned red or dark-purple fruit.
Lalangas are often eaten fresh or dried, but they can be made into jams and other desserts. Lalangas are high in vitamin C, making them an excellent food for the cold season.

44. Liederkranz

I love Liederkranz. It's a mixture of cheeses, apples, and nuts that is baked in a ring-shaped dish. It's traditionally served at Christmas but tastes great any time of year.
My mom makes it for me every holiday because she knows I love it so much. Nothing is better than biting into one of those thick slices with whipped cream on top.

45. Lupin Beans

This ancient legume, lupin beans, is relatively unknown in the United States. They are gaining popularity with chefs and heirloom food enthusiasts alike due to their meaty texture, earthy flavor, and ease of use.
Lupins can be used in many dishes, including soups, salads, or even rice replacement. Rinse and soak overnight in water to which you have added 2 Tbsp of salt.
Drain and rinse again before cooking for about 30 minutes until tender but not mushy. Flavor with butter, soy sauce, or garlic if desired (optional).

46. Lavender

The first letter of lavender is L for Lavender. Lavender is a perennial plant and can be found in many colors, including purple, white, blue, and pink. The leaves are used for cooking, but the flowers are also edible.
This herb has a gentle flavor that goes well with other herbs like thyme or rosemary. Adding it at the end of the cooking process is best because heat will cook away some of its flavors.
When making mint tea or iced tea, you can use lavender buds as a substitute for peppermint leaves.

47. Lady Apple

Mix one cup of apple cider with three tablespoons of brown sugar in a bowl. Peel and chop two apples.
Add the apples to the mixture and stir. Place in a pot over medium heat and bring to a boil, occasionally stirring until it starts to thicken.
Reduce heat to low, cover pot, and let simmer for 15 minutes or until it becomes syrupy. Serve warm or cold with vanilla ice cream as a topping if desired.

48. Lentils

Lentils are an inexpensive and healthy source of protein, iron, zinc, and B vitamins. Lentils are also a good source of fiber which can help lower cholesterol levels.
They are perfect Thanksgiving foods that start with L for people with diabetes because they have a low glycemic index and do not cause rapid spikes in blood sugar.
Lentils come in both green and brown varieties and can be served on their own as a side dish or mixed with other ingredients to make soup, casseroles, or chili.

49. Lemons

The quintessential lemon is a yellow citrus fruit that looks like a large, roundish lime. Lemons are high in vitamin C and low in calories; they contain both citric and ascorbic acid.
The juice of lemons can be used as a flavoring or as an ingredient in many Thanksgiving foods that start with L, including desserts like lemon meringue pie.

50. Limes

Lime is a citrus fruit that is round in shape and lime green in color, though they come in various shades of green, from yellow-green to dark green, depending on the ripeness of the fruit.
They are typically sour and juicy, with some varieties being sweeter than others. Limes are a great way to add some tangy flavor to your dishes.
Whether you want to use them for margaritas or want to squeeze a little juice on top of your dish, limes will give you that tangy flavor.
Juicing limes can be messy, which is more challenging than juicing oranges because they are much smaller.
Be careful when juicing limes because you can easily get seeds in your drink, and nobody wants that. If you don't care about the seeds, squeezing limes might be easier for you than any other citrus fruit.

51. Liver

This nutrient-packed and low-calorie food should be noticed. It is rich in Vitamin A, Iron, and Selenium. The liver is also a good source of Zinc, Riboflavin, Niacin, Vitamin B6, Copper, and Potassium.
The consumption of liver can help build muscle mass due to its high protein content, which is perfect for Thanksgiving foods that start with L.

52. Lemon Basil

This recipe is a twist on traditional basil pesto. I wanted to use lemon because it's such an awesome flavor and in this recipe has that tart citrusy taste, which is perfect for fall.
It includes cilantro, garlic, olive oil, chili flakes, and basil. It's so simple to make and will be a great addition to your thanksgiving menu!

• Cup fresh cilantro leaves (leaves only) Cup fresh basil leaves (leaves only)
• Cup olive oil
• Cloves garlic
• Juice from one lemon
  
• A pinch of salt
  
• A few dashes of chili flakes
  

53. Lemon meringue pie

There is nothing more comforting or delicious to warm up with on Thanksgiving day than thanksgiving foods that start with L. Lemon meringue pie.
It has an airy, melt-in-your-mouth crust, creamy lemon filling, and a fluffy meringue topping that's baked to perfection.
You can make this dessert in advance and refrigerate it until you're ready to serve it. Preheat the oven to 350 degrees Fahrenheit.
Line the pie crust with parchment paper or foil and fill it with pie weights or dry beans so that it doesn't puff up while baking.
Bake the crust for 8 minutes, then remove from the oven and remove parchment paper or foil along with weights and beans before adding the filling.

54. Lamb’s Lettuce

This type of lettuce is a cross between romaine and butterhead lettuce and has an overall soft appearance. The leaves are green or dark red in color and grow to be about five inches wide.
It features a mild flavor that blends well with most salad dressings, making it a favorite among chefs.
The leaves are crisp and can hold up to heavy dressings without wilting or becoming soggy like some other lettuces do when mixed with creamy sauces.
Conclusion
I hope this post has helped you with your search for new thanksgiving foods that start with L. It's important to keep in mind that only some dishes work for some families.
So be sure to make a list and try it out before you commit to anything. And, of course, if you have any occasion, please feel free to use thanksgiving foods that start with L. Happy Thanksgiving!

I have two planted tanks a 3 gallon low tech nursery (just a heater cuz cold room) and a 20 gallon one that’s heated filtered and lit
The 20 gal was put together in December. After a couple weeks I got the shrimp and by the end of the month they one was berried. I put together the low tech, as a nursery, and moved her over.
When I made the nursery I also put a Betta into the 20 gal. There was no attacking. I realized after a month there were no pregnants though. I realized they were prob stressed so I removed fish.
Then there was a pregars in the 20 gal but she dropped all her eggs. This was two weeks ago. Since then there’s been nothing . So nothing has hatched in the 20 gal yet. Meanwhile, the nursery is great there have since been five spawns.
What am I doing wrong? I had the light on 24/7 for the last month . I just got a timer. Before that I was manually turning it on and off. I also plugged the filter into the timer, is that good?
I don’t feed them. They eat the dead copepods hydra snails plants algae etc.
I guess I’m just confused because the low tech is thriving and the high tech isn’t and the only difference is the light and filter stressing them out at least how it’s going so far.
Update: Amazingly just a couple days since setting up the timer. There’s pregnants again.