Just a brief note to announce that I'm back from the cruise (though still in SoCal), getting back into the swing of things, and have gobs and gobs of emails and other stuff to get through. It's doubtful that much is happening before the holiday weekend.Back in full force next week, however.Here's a shot from last Monday, at anchor, Catalina Island. Read Full Story

This one was way better than my last crustless quiche.What I did differently was first, to use 1/2 cup of potato flour instead of coconut flour. This resulted in a wonderfully crusty skin. Carbs? Well, 1/2 cup of the flour is about 60 grams or so, discounting the fiber (about 5 grams). This gets cut into 12 portions, so you'll get 5-6 grams per slice. No big.The other thing is that I used Swiss cheese instead of cheddar. The traditional French recipe calls for Gruyere, but that's about four t... Read Full Story

My father-in-law, Sam, grilled this up last night. The veggies were grilled too. It was a great dinner, after having spent very nearly the entire day by the pool. Read Full Story

Well, I was all prepped for a link and quick hits roundup, but first up was a bit about LDL cholesterol, as in the calculated one...as in the one most of you get when you have your blood work done. After a bt of poking around, the link roundup can wait.But back up a bit, all the way to here, where I posted my first lipid panel about a year ago. At a calculated LDL of 104, I got a warning of "elevated" from the doc. Then, as some of you may recall from last February, those lipid num... Read Full Story

Picked up this morning by my father-in-law from a local Mexican market, Los Reyes, in Vista, CA. So good. Crunchy, but chewy all at the same time. Read Full Story

As per usual, today, being a traveling day, I fasted from last night's meal (damn me that I didn't get a picture of the main course; it's quite special that Robert actually ground the curry himself, and I've been a bit obsessed thinking of it) until tonight.So, bygones, and a mistake I'll not repeat; here's tonight's break-fast after a long drive. Upon arrival, there was a roast beef with some onion having spent a lot of hours n the crock pot. In addition, squash cut into great bi... Read Full Story

Just about to head out and hit the road, but not before this. Friends down the hall were kind enough to prepare dinner for us last night and served up a wonderful witefish in a curry sauce featuring home ground curry spices. Nice, and I wish I'd had the presence of mind to snap a photo.I didn't come empty handed and presented this bit of an appetizer. Really super easy to make. I followed this recipe from Cheeseslave, and yep, this is a great way to get vitamin K2, MK-4, the form of K2 made ... Read Full Story

I have commissioned an expert team to convert this TypePad blog over to Wordpress in its entirety. I can't wait to deliver my parting shot to TypePad over that. For the last two years or so, every single enhancement has come with 2-3 bugs that take months to fix, if ever, and general downgrades.Whereas, years ago I was able to compose a post wholly in the rich text editor, for the last two years I have yet to compose a post where I didn't have to hand edit html to get things to display right.... Read Full Story

Mark Sisson has up a decent guide to eating out. He's right about the Mexican. While I might could go for the carnitas, or even the home made chicharrónes, I usually go for the fajitas, in the same style Mark suggests: ditch the tortiallas, rice, & beans. Gor for the grilled meat, veggies, guac & sour cream.This is precisely what I did last Friday evening at a very old and popular Mexican restaurant. Sunday we went to visit my dad & mom for fathers day. Got there about noon and I ... Read Full Story

The single biggest problem with what are called "observational studies" is that you generally can't be certain about which variable or combination of variables is responsible for the positive or negative effects you're observing.This was recently illustrated by a couple of dumb studies. The second of those links is especially egregious, implicating red meat, a staple of humans and their ancestors going back 2.5 million years while the modern grains, sugars and vegetable oils that ha... Read Full Story