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mizducky

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Posts posted by mizducky

  1. 3) Carbonated drinks. When I was helping out with food and drink for my mother in hospital, the medical staff were adamant that she should not have carbonated diet or sports drinks because of the high sodium content. She flatly refused to drink plain water, and despite a considerable weight problem, staff told me they'd rather she was drinking watered down juice or still drinks than diet sodas. Do any of you diabetics get warnings about diet sodas, or is it a non-issue for people in reasonable health? Here in Japan, I can fortunately drink Japan's single greatest contribution to human culture - mugicha, or roasted barley tea!

    Now I am no doctor, nor do I play one on TV. :laugh: But your question got me wondering, so I did a survey of sodium content listed on various beverage labels, either in the fridge or the recycling:

    --Crystal Geyser sparkling water: 35 mg/8 fl. oz

    --Diet Dr. Pepper: 25 mg/8 fl. oz

    --Rip It Energy Drink: 90 mg/8 fl. oz

    --Gatorade: 110 mg/8 fl. oz

    Gatorade's label indicated its sodium level per 8 fl. oz. serving equated to 5% of the FDA's daily Recommended Dietary Allowance (RDA). DIet pundits always say you need eight 8-oz glasses daily; if you did that with Gatorade, you'd be doing some 40% of your daily sodium intake right there. But then, Gatorade is specifically an electrolyte-replacement drink, so of course it's supposed to have a lot of sodium in it. The amount in the diet soda and the sparkling water, I think, would only be of concern to those who are highly sensitive to sodium. Interestingly, US hospitals I've experienced had no qualms about doling out carbonated beverages to patients ... but I don't know if that says more about the beverages, or the US hospitals. :laugh:

    5) What kind of starches do you find easiest/best for weight loss.

    Ideally, complex carbs such as whole grains (brown rice, wholegrain breads, etc.) do the best job of staying in your system a long time and contributing to satiation. However, while I prefer wholegrain breads to refined white breads, I have come to realize that I don't really care all that much for brown rice or wholegrain pasta. So I try to make as much of my carb intake whole-grain as possible, but also give myself a pass to enjoy white rice and rice noodles. I'm also really into doing my starches as starchy vegetables--potatoes, winter squashes, etc.--because I find them really filling and satisfying. Plus orange vegetables like winter squashes and sweet potatoes are nutrient powerhouses. In other words, all other things being equal, I go for foods with lots of nutritional value per unit.

    Mizducky..are the shirataki (sp?) noodles made out of tofu?  I heard that they are a great substitute for pasta, if you are watching carbs.  I have yet to experiment with them yet, but plan on it.  I guess you have to rinse them and then par boil to get the smell/fish taste off?

    Shirataki are made of konnyaku, a gel-like foodstuff derived from the starchy korm of a plant known as "devil's tongue". The gel is super-low in calories and high in fiber. It's a traditional food in Japan, where it is made in tons of different shapes and colors. Its translucency and bouncy texture can take awhile to get used to if you didn't grow up eating it; when cut into the thin shirataki noodles, I find it a little like some very bouncy bean thread noodles. Recently, some manufacturers have taken to making tofu/konnyaku mix noodles--these noodles, with their opaque white color and more tender texture, are a bit easier on non-Asian newcomers to the food because their look and mouthfeel is more like wheat pasta, while still being relatively low in calories. A lot of people find the odor of konnyaku products straight out of the package a little off-putting; some recipes I've seen recommend parboiling, or pouring boiling water over them in a sieve, but I find it sufficient to just give them a good rinse with hot tap water. There's a long topic about konnyaku somewhere here on eGullet--I'll see if I can hunt it down later.

  2. I knew that tonight, Mr. E would be out of the house for one of his many support and social groups, so that's my cue to cook things that would weird him out if he were home to see them. :laugh:

    But first I had to cook a dinner for him. I made one of his favorites, a simple cheese omelette, using his beloved Cabot white cheddar (he's an old-line Yankee from Vermont, all the way):

    gallery_28660_5521_273019.jpg

    Little lettuce-and-mushroom salad on the side; he also had an English muffin with this.

    Then he left, and it was time for me to make with the "exotic" cooking ingredients:

    gallery_28660_5521_45012.jpg

    There's a couple of meaty little catfish heads in the metal bowl; the shirataki knots are simmering in some leftover broth I'd saved in the fridge from another cooking project. Also into this soup went some sliced bok choy and scallions, a slice of gingerroot, and a glug of Chinese light soy sauce.

    Now, isn't this a photo worthy of the "Gallery of Regrettable Foods" anti-dinner topic? :laugh:

    gallery_28660_5521_123175.jpg

    If there's any way to make fish head soup look a little more attractive, I'd love to hear about it! But IMO it really is a meal one must either eat alone, or with understanding friends, because boy is it messy to get all the yummy tidbits out of the heads. But the good news--besides the yumminess--is that the net amount of meat isn't all that much--but the size of the heads, and the amount of work you have to put into getting all the meat out, tricks the ol' Lizard Brain into feeling like it had a nice big meal.

  3. Talk hydration, gang.  Water, coffee, tea, diet pop, bottled whatever, alcoholic beverages all in the context of weight loss, body image, working out, etc., etc.

    Staying properly hydrated IMO is crucial to a weight loss regimen, because it helps your kidneys better process and expell all those metabolic byproducts of your weight loss. However, proper hydration remains one of my biggest personal challenges, mainly because I find plain water boring. I've gone through phases of drinking mass quantities of diet soda and those artificially-sweetened powdered drink mixes, but eventually felt overdosed on that weird chemical-ish sweetness. I've also had mixed results from iced herbal tea--the flavors are just not quite punchy enough, plus I really prefer carbonated beverages. Recently both I and Mr. E have had great success with flavored unsweetened sparkling waters, like the Crystal Geyser stuff carried by the local Trader Joe's. The flavors are interesting and dry, not sweet--and boy are those things ever carbonated!

    I do also drink my share of caffeinated and alcoholic beverages, but as both caffeine and alcohol are diuretics, I tend to not count them towards my daily hydration. And juices I tend to count as food, rather than hydration. I really don't go in for those sports drinks and sports waters--the sugared sports drinks I just think of as empty calories, and the sports waters seem overpriced to me. And they're not carbonated. I loves them scrubbing bubbles! :laugh:

  4. So here's my haul from the afternoon's shopping:

    gallery_28660_5521_156213.jpg

    In no particular order:

    Two types of tofu (firm and baked)

    Two types of shirataki (plain and pre-tied into little bundles)

    Fig bars*

    English muffins*

    Minneola tangelos

    Bananas

    Soybean sprouts

    Low-fat granola bars

    Boneless skinless chicken breasts

    Ground beef, 7% fat

    Chinese cooking condiments (shaoxing wine, light soy sauce, hoisin sauce, toban jian)

    Dried shiitakes

    Plain lowfat yogurt

    Plain white mushrooms

    Bok choy

    Spinach

    CHeerios*

    Store brand hamburger helper*

    Prunes

    Sugar-free energy drinks

    The asterisked items I buy mainly or totally for Mr. E. The full-on Asian ingredients I buy mainly for me. The energy drinks are a strange obsession I have fallen prey to in recent months--I harbor no delusions about these drinks offering anything beyond a kick-in-the-pants quantity of caffeine, but they're a fun no-harm indulgence.

    The secret ingredient to my dinner will be revealed as soon as I upload more photos. In the meantime, let me give you a tour of my "new" kitchen (well, new since I moved in with Mr. E six months ago):

    gallery_28660_5521_204808.jpg

    Not a whole lot of counter or storage space. And the counters are that damfool ceramic tile that chips and cracks so easily and collects crud in all the crevices. But glory be, it's an all-gas range! I didn't think those existed in SoCal! :laugh:

    These fridge shots were taken Sunday evening--you can see why I needed to do a major grocery reload:

    gallery_28660_5521_153087.jpg

    gallery_28660_5521_267864.jpg

    gallery_28660_5521_168509.jpg

    The bagels and lox in the freezer are from a Zabar's care package my brother sent me in December for my birthday. For the sake of my weight management sanity, they went straight into the freezer. :laugh: Yes of course I can defrost them in minutes ... but making them require that little extra effort makes them less attractive as snacking-out-of-bounds magnets.

  5. Next stop was my old friend 99 Ranch Market:

    gallery_28660_5521_313861.jpg

    ... to stock up on two of my favorite ingredients for weight-conscious meals, konnyaku:

    gallery_28660_5521_155308.jpg

    ... and tofu:

    gallery_28660_5521_123997.jpg

    Meanwhile I was casting about for something around which to build my supper, and got inspired by the contents of this chill chest:

    gallery_28660_5521_215399.jpg

    Wrapped up there, and went on to Food 4 Less to buy some more mundane items:

    gallery_28660_5521_11563.jpg

    The big warehouse-y interior usually, though not always, contains some good food bargains. I buy most of my household's meat and packaged groceries here--but produce only when it's on sale, because otherwise there are much cheaper and better places for fruit and veg (which I'll show you later in the week):

    gallery_28660_5521_100902.jpg

    Then homeward with my purchases (to be continued)...

  6. So, my afternoon's food adventures ... I bid fond farewell to home (and to the neighbor's lime tree hanging over the fence):

    gallery_28660_5521_208248.jpg

    ...and headed out into the most un-SoCal-like weather (it's been raining like a sonofagun for the past three days):

    gallery_28660_5521_30218.jpg

    I finally live in a neighborhood where it is not only possible, but entertaining to go walking, which has been a boon to my lagging exercise routine. More on that anon.

    First, my tummy was growling so I needed to tend to that pronto, so I headed here:

    gallery_28660_5521_191409.jpg

    I'm still just beginning to explore all the fun things on Golden City's extremely extensive menu. I wanted a vegetable-centric meal, so I ordered the lunch special of "sauteed sliced lily root in pork beancurd sauce":

    gallery_28660_5521_171120.jpg

    The lotus root was nice and tender-crunchy. Interesting sauce, with the faintest touch of heat. There was a goodly amount of tender pork strips in there too. Soup, spring roll, and fried wonton strips were included; the latter two items were totally ignorable, but the hot-and-sour soup, while not that spicy, had an impressive amount of veg and shroom content (I love the crunchy texture of the "ear" fungi). Not bad for $6.25 before tax--oh yeah, I'm still a tightwad gourmand. :biggrin:

    As I climbed into my car, I noticed for the first time that there was a bakery seconds store tucked in next to Golden City:

    gallery_28660_5521_17373.jpg

    So of course I had to check it out:

    gallery_28660_5521_161824.jpg

    I bought a couple of things that are more for Mr. E than me ... you'll see them later.

    To be continued...

  7. Wow, a triple-gay blog!  That in itself is very interesting, even if the rest of the topic weren't. 

    Oh yeah--we thought that was a pretty entertaining subtheme too. You should have seen some of our list of working titles for the blog ... I think one of the earliest was something like "Dieting--that's so gay!" :laugh:

    (Somewhat) more seriously ... our respective affiliations with the greater LGBT community does have some on-topic implications for the blog. For myself, I know my thinking about body weight was massively (so to speak) influenced by time I spent in the lesbian feminist arm of the fat liberation movement, back in the 1980s. I eventually broke with their radically anti-dieting stance, but I still owe that movement props for unhooking my brain from society's tyranny of slenderness, the social conditioning that compells people to strive for unhealthily model-like thinness at all costs, including personal health.

    Well.  Here's my next question, directed mostly (I suppose) at CaliPoutine, but I'd be interested in the others' take on it as well.

    Although I can understand the value of a point system - it's easy, it helps you balance your choices - for changing a diet, I can't imagine using it myself.  I swear, you trotted out the points just now and my mind seized up as though it were already tax time.  If I were to try something like that, I think its chief benefit would be that the very effort of dealing with it would put me off food.  Did you have to do any mental gymnastics or calming exercises to take on the approach of points?  Or did it just work for you, right from the get-go?

    Nancy, I'm like Abra in that I've done this plan so many times that I can probably tell you the points of something when I'm half asleep. Its something that is just so familar to me that it doesnt bother me at all. What bothers me is the near obsession I develop regarding menu planning and mealtime. I'm already thinking about what I'm going to eat tomorrow and Wednesday when I'm in London around lunchtime.

    What Randi said--I've done a bazillion different dieting schemes over the years, enough so that I too can look at just about any food item and tell you its calories, fat grams and carb grams per unit. All these systems, whether measuring points or grams or calories, are merely tools, means to an end. If they work for you, good; if not, it's no biggie--just come up with a tracking system that works for you.

    The underlying issue, at least for me (and I suspect others) is not about the rules or the food values, it's about remembering to stick to those rules and not give in to the raging Lizard Brain in your head that wants to eat everything that isn't nailed down. Or even better, to mollify the Lizard Brain enough that it's just go to sleep and leave you alone to serenely commune with your healthy meal.

    I got a whole bunch of photos to upload, and a light dinner to make for Mr. E, and then a cooking project for myself with which to entertain you all. Back shortly...

    (edited to fix tyops :biggrin: )

  8. A question for MzD: what do you mean by "rush-y" with regard to food?

    Heh. It's a little hard to describe. It's a kind of hyper, compulsive feeling, as if the food is exerting a distracting, hard-to-ignore magnetic force upon my attention. I think it's primarily psychological, though it does seem to be hooking into the body's physiological food-responses. I call the feeling "rush-y" because I identify it as similar to the anticipatory rush of pre-binge food-mania from my bad old days.

    I've checked my camera, packed extra batteries, and am just about ready to head out the door and do a load of groceries, plus lunch. Details to follow!

  9. Other current issues for me: I'm coming up on the two-year mark for this weight-management/healthy-eating project of mine. I've had some really gratifying success, if I do say so myself--not only losing a significant amount of weight (about 138 pounds at this point), but just plain old sticking to the darn regimen that entire time, through all the various crises and distractions that life can throw at one.

    But I'm definitely noticing a certain two-year-mark blahs setting in. On one level, that's good, because the eating habits I've been programming into myself have become routine. On another, it's definitely a hazard, as boredom can start talking to one's unconscious and egging it on to getting sloppy with the routine.

    My regimen does allow for a certain amount of splurges, but I confess those splurges definitely got a bit more frequent during this last holiday season (which includes my birthday). I managed to fit it all into my food plan, and the splurges did not show up on the bathroom scale. However, my routine is not about the number on the scale so much as general health and wellbeing ... and now, afterwards, I feel a little overindulged, a little too "rush-y" and restless around food, and I know from past experience that those signs, if ignored long enough, can snowball into a binge.

    Soooo -- I am officially not ignoring them! :biggrin: One of my personal goals this week is to get my groove back on my whole health mission--and that includes both reviving my cooking creativity, and once again putting more energy into the part of my program that's lagging: the exercise bit.

    (edited because I never find typos until after I post)

  10. Hello, world!

    Sorry for the delayed appearance on my corner of the three-way blog! But I stayed up till 2am PST waiting in vain for eGullet to come back up, and finally gave up and went back to sleep. So here I am, a little over eight hours later, eating breakfast at my computer while I catch up with the program already in progress:

    gallery_28660_5521_158495.jpg

    Here we have what has become one of my standard breakfasts: a cup of lowfat plain yogurt sweetened with a shake of stevia powder. I'm drinking lapsang suchong tea from Peets, mostly because I'm out of decent coffee. There will be a grocery run shortly to replenish that, among other items.

    The design on the mug, unfortunately illegible in the photo, touts the Gay Men's Chorus of Washington DC; it's one of my roommate's, who had a role in founding that chorus years ago. Mr. E, my roommate, is a senior for whom I provide some personal-assistant support, including cooking and grocery shopping. That represents a whole raft of changes in my life since last I blogged at y'all.

    Mr. E has some very finicky food preferences, many of which are exceedingly challenging for me to incorporate in a meal we can both eat happily. In particular, he's not into the high-veg/low-meat proportions I prefer for weight management--let alone any food much more exotic than Hamburger Helper! How I manage his meals and my health needs will be just one highlight of my part of the blog.

  11. 2) The boyfriend of a friend of mine (PGMC's Vice President of Production) works at the deli counter at a Genuardi's (Philadelphian for "Safeway") in the northern 'burbs.  He tells me that Safeway's deli meat line, Primo Taglio, is first rate.  Can you back this up from your own experience?  I may have to succumb to placing an order at genuardis.com to try it (the chain refuses to open stores within the city of Philadelphia, honoring its founding family's hostility to unions).

    The local Vons here in San Diego carry the Primo Taglio lines. I think the only ones I recall sampling were the roast beef and the head cheese. The roast beef was fine. The head cheese was just okay--but then, as one of the few fans of head cheese out there, I have often found that most commercial brands of head cheese are just okay. I don't think many commercial manufacturers appreciate head cheese either. :laugh:

    ... I have had generally poor experiences with house-brand refrigerated orange juice, though.

    I mainly get frozen orange juice concentrate--I think that stuff, by its very nature, tends to be more homogenous in quality.

    (The IMO absurd proliferation of varieties of orange juice--who can tell apart all those different quantities and qualities of pulp?--is probably a topic for another, erm, topic ... though I'm not motivated to start it at the moment. :smile: )

  12. That's a truly awesome list, Pontormo.

    I hereby confess that the easily-amused four-year-old in me is giggling over the sound of the word "snert." :laugh: From what I see in Google, it looks like a lovely soup too. I was craving some pea soup recently, so I may well try my hand at a little snerting.

  13. I have a lttle mental list of food items/categories for which I feel free to substitute any generic or house brand for everyday utility purposes (unless a sale drops the price of a national brand below the generic/store brand version). The list includes: apple and orange juices, peanut butter, milk, eggs, frozen broccoli and spinach, yogurt (plain or with fruit), canned soups, canned tomatoes (okay, if I were making a pasta sauce where the tomatoes were the main event, I'd go a bit more upscale with the canned tomatoes if I couldn't find good fresh ones; but for chucking into a dish with a whole bunch of other flavors, I find the generic tomatoes are just fine for my purposes).

    There are actually vanishingly few items about which I maintain any kind of brand loyalty. Even my beloved Hellman's/Best Foods mayonnaise has received a challenge to its supremacy from Trader Joe's mayo (looser texture, tangier flavor than the Hellman's/Best Foods). In fact, I almost want to put TJ's store brands in a whole separate category, given that TJ's whole pricing shtick is based on its house brands. Alas, their canned whole peeled Roma tomatoes are no longer quite the bargain they used to be. TJ's Garden Patch juice, on the other hand, remains a significant bargain compared to V8 Juice--and I happen to think it tastes better too.

  14. Just spent another slow Saturday morning enjoying my favorite radio call-in cookery show, Melinda Lee's Food News, and was moved to bump up this topic in order to share this fun resource. Melinda broadcasts over KNX-AM 1070 in Los Angeles, which also streams her show live over the Internet. There's a link to the live stream through her website (on the This Week's Shows page; her shows currently broadcast on Saturdays and Sundays 10am-1pm Pacific Time. Enjoy!

  15. Maria's was a favorite spot, for fajitas. Is Molly's Mexican Kitchen still operating? Dave's Not Here?

    Dave's is still there (or "here", I suppose. Never did figure out the name).

    American culture trivia-geek popping up here to report that "Dave's Not Here" is a catch-phrase from an old Cheech and Chong stoner-comedy routine. Which causes me to assume the establishment bearing that name has (or had) some sort of counter-cultural quality? :cool:

    But I'm already imagining thin lenthwise slices of the stuff lubed up with olive oil

    Eeek, mizducky! I think I've just found another contribution to the thread about words/phrases that should never be used regarding food! :laugh:

    Heh. I confess that word usage is not original to me; in fact, I think I picked it up from some poster or posters somewhere here on eGullet. :laugh:

  16. There's an old Eastern European/Russian/Jewish tradition of bringing bread, salt, and wine to a new home for good luck. That's not specifically about the kitchen, but hey, that's where those items will likely hang out, so ... :smile:

    (I suspect many other cultures have some similar tradition about salt and the local staple carbohydrate and booze ... it feels so archetypal and all.)

    For me, this is not so much a formal ritual as a psychological grounding thing, but I do know that the acts of moving my gear in, bringing home the first load of groceries, and preparing the first meal involving heat all have big meaning for me.

  17. Of all of the creatures in Wren's home, I probably bonded most with this monster. Here is the largest, sexiest single clove of garlic I have ever seen:

    gallery_11735_5499_439847.jpg

    Word. I've seen those giant single-clove garlic heads here and there recently. Haven't come up with a reason to get one yet, but they look like they could be way fun to play with. Once I brought myself to sully their beauty by peeling 'em and stuff. But I'm already imagining thin lenthwise slices of the stuff lubed up with olive oil and browned onto some crostini ... :wub:

    Digging all the images and info. And yeah--also digging your lifestyle. Rock on.

    P.S. As a flatlander, I'd long heard about adjustments needed for cooking at higher altitudes, but I'd never thought about how it would affect something like brewing coffee. D'oh!

  18. AND it was really crowded, interestingly. Moreso than usual, even.

    I think there are 2 main reasons:

    1) The Chinese (who don't work in the restaurant business) have Christmas holiday off. Family gathering time.

    2) Those who don't celebrate Christmas come to eat Chinese, because we (and other Asians) are about the only restaurants who are not closed on Christmas day. :laugh:

    Oh yeah ... hitting the local Chinese restaurant on Christmas Day is a sort of tradition among Jewish Americans, as imortalized in this admittedly shaggy parody (note the Boston references, such as the "T" and the proximity of Chinatown to Park Street Station and the old "Combat Zone") :biggrin:

  19. The word “Christmas” in New Mexico can mean two entirely different things, one of which can be enjoyed every day of the year: Chile. Red and green. Side by side, just like it ought to be.

    I just love that. I've only done one New Mexico road trip, but I totally did the love at first sight thing with the whole chile thing. In fact, in my freezer right this moment are five ziplock bags of green chile from this year's harvest. :wub:

    Oh, and I share your pain about the tile countertops. My current kitchen has those, and they are definitely better to look at than to use.

    Digging the blog already. Merry Christmas, and have fun!

  20. I totally hear you on being concerned about losing too much weight, and on dealing with the fact that other people might have trouble taking it seriously as a problem. Underweight definitely brings along health hazards in its own right. It's especially of concern to women in your/our age bracket--underweight is not an ideal condition with which to be entering menopause, coping with calcium retention to avoid osteoporosis, etc.

    But you don't want to consume just any old slop. Healthy weight gain does not happen around junk food and non-nutritive calories. But as long as your heart health factors, cholesterol and glucose levels, etc. are all normal, you can--and should--feel free to eat good-quality higher-fat foods.

    Something as simple as switching to whole-fat milk and yogurt could help--consume the same volume of those foods, only with more calories packed in per unit. Higher-fat meats, higher-fat fish--bacon, pork belly, salmon, mackerel. Nutritionally-dense foods, healthy complex carbs--whole-grain muffins and cookies you can bring to work with you. Bananas. Avocados. Dried fruit/nuts mixes. And, hell, drink some beer and wine! You might as well have some fun with those carbs! And in moderation, beer and wine provide all kinds of health benefits of their own.

    And don't neglect those pre-packaged nutritional beverages. All of the HIV/AIDS support organizations I've ever worked with have handed out those little bottles of Ensure/Boost/etc to all their clients to help them keep from losing body mass. You might have to try a few different brands/flavors--I understand that some of them are less appealing than others. But they're a great safety-net food to always have on hand when you can't find time to catch a proper meal.

  21. Normally I completely forget about washing fruit, whether the rind is edible or not ... but that doesn't mean I don't think the washing makes sense. If there's a contaminant on the skin, all the handling involved in removing the skin will almost inevitably get that contaminant on the interior. But still, I forget to wash. Now watch a nice nasty case of salmonella come along and kick my butt, and provide the necessary negative reinforcement so that I never forget again. :laugh:

    I was just thinking about the meat issue. A few years ago a chef I respect took a hard line against rinsing meat, saying it washes off flavor. And, since meat typically gets cooked at high-enough temperatures to kill anything harmful, I've never been a meat washer. But I wonder.

    The main reason I wash meat is to remove any stray fragments of bone/gristle/random assorted other cruft left behind by the meat saw. Totally aside from the contamination issue, this residue is just plain ol' gritty and unpleasant. Maybe it too would fall off/burn up/whatever in the cooking process ... but why not get it the heck outta there at the git-go? So--if I feel any grit when I'm handling a hunk of raw meat, I do rinse it. Briefly.

  22. I'm another who hates the feel of long sleeves whether I'm cooking or doing other things--plus I'm another super-frequent hand-washer, plus I do tend to use my (clean) hands a lot instead of utensils. So--when cooking, it's usually a short-sleeved t-shirt; in cool weather, maybe a sweatshirt with the sleeves rolled or shoved above the elbows. Even burns and splatters on my forearms have not supplied sufficient negative reinforcement to make me change this pattern.

    Nor have I been motivated to buy an apron, for that matter ... I honestly don't know what's up with that, I've ruined more beloved t-shirts with food stains, but my sole apron vanished a move or two back and I just can't seem to make myself remember to buy another.

    An additional quirk: normally I tend to wear a bunch of hand/wrist jewelry (rings, watch, bracelets, etc.) All that stuff comes off when I cook. For that matter, all that jewelry comes off when I type too ... for somebody who wears as much hand jewelry as I do, I sure as hell don't like the feel of it on my hands when I'm actually trying to do work.

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