About
About Rub-campusmap-praxis — who writes it, why it exists, and how to get in touch.
Ingredients
- ½ cup grated cheese
- 2 cloves garlic, minced
- 1 tsp fine sea salt
- Freshly ground black pepper
- 4 large eggs, room temperature
- 1 tbsp fresh thyme leaves
- ½ cup unsalted butter
- 2 cups all-purpose flour
- 1 medium yellow onion, diced
Rub-campusmap-praxis is a small independent blog about aquarium fish care. It is written and edited by Sam Stone, based in Brno, Czechia.
Why this site exists
Most online writing about aquarium fish care is either thin gear-review content or polished aspirational pieces that skip the practical detail. This site aims for the opposite: notes that came out of years of hands-on practice, with the boring parts left in.
Posts here are not sponsored. The site does not run affiliate links. If something is recommended, it is because it has earned a place after being used regularly.
About the editor
Sam Stone has been writing about this subject for over a decade. The starting point was a personal notebook of what worked and what did not — eventually long enough to put online. Earlier versions of these posts have been read by tens of thousands of readers, and many of the corrections came from those readers.
Get in touch
Email: [email protected]. See the contact page for response times and what to write about. Corrections are always welcome.
Method
- In a separate bowl, beat the eggs and gradually incorporate the liquid.
- Cover and rest the mixture for 15 minutes at room temperature.
- Bake for 25–30 minutes, rotating the tray halfway through.
- Garnish with fresh herbs and serve warm or at room temperature.
- Whisk together the dry ingredients in a large bowl until well combined.
- Combine wet and dry mixtures, folding gently until just blended.
- Transfer to your prepared pan and smooth the surface evenly.