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The yellow stingray (Urobatis jamaicensis) is a species of stingray in the family Urotrygonidae, found in the tropical western Atlantic Ocean from North Carolina to Trinidad. This bottom-dwelling species inhabits sandy, muddy, or seagrass bottoms in shallow inshore waters, commonly near coral reefs. Reaching no more than 36 cm (14 in) across, the yellow stingray has a round pectoral fin disc and a short tail with a well-developed caudal fin. It has a highly variable but distinctive dorsal color pattern consisting of either light-on-dark or dark-on-light reticulations forming spots and blotches, and can rapidly change the tonality of this coloration to improve its camouflage. Relatively sedentary during the day, the yellow stingray feeds on small invertebrates and bony fishes. When hunting it may undulate its disc to uncover buried prey, or lift the front of its disc to form a "cave" attractive to shelter-seeking organisms. This species is aplacental viviparous, meaning that the developing embryos are sustained initially by yolk and later by histotroph ("uterine milk"). Females bear two litters of up to seven young per year in seagrass, following a gestation period of 5–6 months. Though innocuous towards humans, the yellow stingray can inflict a painful injury with its venomous tail spine. This species is taken as bycatch by commercial fisheries and collected for the aquarium trade; it may also be negatively affected by habitat degradation. Nevertheless, it remains common and widespread, which has led the International Union for Conservation of Nature (IUCN) to list it under Least Concern.

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A torrential rainstorm in Dania Beach, Florida viewed from the Jordan Yacht & Ship Co. brokerage office at the Royale Palm Marina. Filmed at 2PM on January 21st, 2011 from the second floor looking towards the V&G Yacht Works boatyard.

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24 Oz baby portobellos 1 box chicken stock plus water as needed, reserve 1/2 cup of stock Dry spaghetti 1 cup heavy cream 1 tbs flour 1 tbs olive oil 1 tbs butter Salt, pepper, garlic powder, thyme to taste 2 tbs Balsalmic vinegar Reserve 1/2 cup chicken stock for sauce later. Cook spaghetti in chicken stock and water according to directions, set aside. Add olive oil and butter to pan over medium heat. Add sliced mushrooms, cook until they have absorbed their juices, then add salt, pepper, garlic powder, and pinch of thyme. Cook until they start to brown. Add the flour, stir and cook 2 minutes. Deglaze pan with reserved chicken stock, then add cream. Add balsamic vinegar and bring to a simmer, cooking until thickened. Add pasta to pan and stir until coated. Check seasonings and serve immediately. Enjoy!

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