Hi!

I am happy to say that we are possibly going to move soon! The basement of our new house should be ready to move into in 1-2 weeks! In reality, it may still be 20 years. But this info is extremely cool for bettas!
What does moving into the basement of a half-finished house have to do with bettas?
1. Moving will give me enough room to start breeding bettas.
2. My birthday's coming up, and that will give me a boost on dough so I can start.
3. I want to breed bettas in this house! :oP
I am planning to use Oceanes/Larcon for a practice breeding, then I'm going to set up a website and do some higher-quality breeding! I hope to get Oceanes/Larcon's line crossed into the higher-quality line, but I am going to consult some experts before proceeding. I will be shipping only in the U.S., and will be selling fish off this blog, as well as other places on the internet. This blog will be used for my spawn logs, so keep watch during that time! To see what my spawn logs will be like, go to www.bettysplendens.com and click on "spawn log" on the left side of the page. I will probably get bettas for my high-quality line from that site.
My plan for the first spawn is to cross Oceanes to a female, and Larcon to another and then cross their young and try to enhance the strain with plakats, halfmoons, and crowntails to produce half suns with strong rays and a lot of branching. The half suns will then be crossed into my higher-quality strain. The goal: A show-worthy, lemon meringue half sun betta that has won an award at an IBC show.
Now, about cooking! I have compiled a cheesecake treasury of the best cheesecake recipes. All have been tasted and approved. The treasury is now worthy of publishing, so I will start by doing one recipe on each post. The first:

White Chocolate Cheesecake with White Chocolate Brandy Sauce

4 (1 ounce) squares white chocolate
3 (8 ounce) packages cream cheese
3/4 cup white sugar
1/4 cup all-purpose flour
3 eggs
1 1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
2 cups finely chopped white chocolate
2 fluid ounces brandy

Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl. Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F
(150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

To make White Chocolate Brandy Sauce (optional, but very good!): Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

You'll love it! The sauce adds the greatest touch! I had it for my 12 birthday, and we served it with whipped cream and a mint leaf.