FISH

 Well, I do believe it's going to be colder one of these days. Last night it went down to -6, and Friday night it was a low of -3. After last night I would assume that most of the flowers will be history. Although I thought that after the -3, but the roses and other plants still looked viable yesterday. Guess we'll see when it warms up. However, with the colder weather, I decided to move the fish to "winter quarters" yesterday before it got really to cold to be playing in the water.
We got a 30 gallon clear plastic tub, and I filled it with water out of the pond. I bought an air bubbler, so I can keep the water aerated, and I may have to buy a filter system.
                                                                                                      
I spent a couple of hours catching the fish and hauling them by bucket to the tub in the garage. It was amazing how big and fat the fish were. I got 17 of them, but we're sure there were 18, but I couldn't find another one any where. I'll check the pond for a day or so. (Editorial: found the 18th Sunday after church, and he's now in the tub).
So here's hoping we can keep them alive till next spring. Anyone an expert and have any thoughts. Maybe Jen knows a story about keeping fish that she can remember and write for us. I love her stories, and hope she keeps writing them.
Anyway, according to the fish guy at the pet shop, in an unheated garage that doesn't freeze, it will still get cold enough for the fish to go into a hibernation state for the winter (below 10 degrees celcius). So they won't eat much, and the water should stay fairly clean. I guess we'll see.

Linguine

Here is a dish Dad and I tried for supper tonight. It was excellent!

Philly Florentine Linguine

220 g  linguine, uncooked           1/2 c. Philadelphia Spinach Light Cr. Cheese
1 Tblsp. olive oil                          1/2 c. chicken broth
1 small onion, chopped                1/2 c. milk
1 clove garlic (optional)

Cook pasta according to package. Meanwhile, heat oil in large nonstick skillet on medium-high heat.  Add onions and garlic: cook and stir until crisp-tender. Add Philly; cook and stir until melted. Whisk in broth and milk; cook and stir 2 to 3 min. or until slightly thickened (do not boil). Drain pasta. Serve topped with sauce. Makes 4 servings.

Dad and I ate pretty much all of this, so 4 servings may be stretching a bit. It was very flavorful. Mom