Okay so today I contacted NERD (New England Reptile Depository) to see if they will take my turtles. This was a tough decision cause I really do dig having them but alas I weighed the pros & cons and here is what I came up with

1. My cats want to eat them!

2. I really cant afford to keep them!
new tank and stand = $450 (new to me that is, this is actually a used set I found on craigslist)
new filter for larger tank = $56
new heater for larger tank = $38
Thats $544.00 just to get them into a new tank which they will out grow in nine months or so.

3. Lease says no aquariums.
This is the least of my concerns as the landlord is a little bit of a pushover and pretty much turned a blind eye to the 45 gallon tank the turtles are in now. That said I don't want to push my luck with the new lease is in two months

So thats the deal dumpling and zoom will be brought to the fine folks at NERD to be sent to a good home or chill with the snakes and gators at the facility.


Sure beats option #2

Starvin' With Louis Turtle Soup

* 1/4 cup salt
* 3/4 cup fresh turtle meat
* 3/4 cup ground veal shank meat
* 6 cups veal stock
* 2 cloves garlic, chopped
* 2 bay leaves
* 1 pinch whole dried thyme
* 3 tablespoons tomato pure
* 1/2 cup celery, chopped
* 1 cup green onions, chopped
* 1/2 cup white onions, chopped
* 1 tablespoon fresh parsley, chopped
* 2 lemons, halved
* 3 tablespoons PBR
* 2 eggs, hard-boiled and chopped
* 2 tablespoons roux
* 2 bricks ramen
* Salt and white pepper to taste

Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.

Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pure, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.

Add the two kinds of meat and the PBR. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs along with Ramen and season to taste with salt and pepper. Thicken by adding small amounts of the roux.

Add a final splash of PBR to each individual bowl when serving, if desired.

Serves six.