short bits

[eub]

You know how you hear people delicately aghast that the target of their gossip would use sprouted garlic? I always used sprouted garlic, but I think I'm concluding it really does taste worse.

Phenology:
Snowdrops are wrapping up.
Walking-stick kale is starting to flower, about a year old.
Roses are belatedly pruned.
Plum is flowering.
Cydonia floret.

Oh by the way, you can stick a toothpick through a garlic clove and sprout on a jar it like a sweet potato, totally. Tons of roots; I wonder if those are tasty like garlicky mung sprouts?

I didn't think I cared what my weight was, but from my reaction to being surprised at a change in the number, I was overestimating my not-caring.

Are there predatory insects that it would be a workable idea to release in the house?

Linked to from this blog post, a web database of biological numbers and a related paper I haven't read yet. Want to know the ATP/ADP ratio in light versus darkness in various compartments of a spinach cell?

Comments

[marzipan-pig.livejournal.com]

I'm not sure I even know what sprouted garlic is (you mean, some people throw it away if it sprouts a little in the fridge?). I am happy to spread gossip about your garlicky ways though if that would please you.

[eub.livejournal.com]

I've never heard of keeping garlic in the fridge, should I gossip about that? If it were tomatoes I would gossip the heck out if it.

[beaq.livejournal.com]

People gossip about other people's food?

[eub.livejournal.com]

Most recent sprouting-garlic snark I read, Alexander Jablokov, _River of Dust_:
"Enough cilantro in the noodles this time, I trust," Fabian said.
"Coming from a man who uses sprouting garlic..."
"At least I don't burn it to the pan."

[mh75.livejournal.com]

changed for the better? That's wonderful - good work and congratulations.

[eub.livejournal.com]

Well, but I don't, intellectually, believe that number X is any better than number Y. And I happen to have the non-fat privilege it takes to think I *really* believe that, but it turns out I don't. Since I didn't do any work I don't think I warrant congratulations. :)

[mh75.livejournal.com]

Well, sometimes getting worse makes you realize that you were actually paying too much attention to where you were.

I would like to think that the actual number doesn't matter at all (although, i'm vain enough that it does to me), but i firmly, and unapologetically, believe that how you feel and how healthy you are at your particular number does matter. I believe that any changes you have made are based on identifying something that was causing you to be unhealthy, and modifying it, so the number may also be a concrete way to measure improvement in something far more important - your health.

I think you have done work - it may be gentle work, but it is work. And i think you should give yourself credit for sticking to the changes.

[eub.livejournal.com]

Thanks, Meg. Yep, I have paid some attention to eating less saturated fat, and I think that's probably worthwhile for me. I'll see what my blood lipids think of that, sometime soon... even those numbers are fairly loosely tied to health AFAICT, but those are the ones I'm aiming to track.

[marzipan-pig.livejournal.com]

My lipid profile went from DANGEROUS to perfectly fine over a few years with absolutely no intervention on my part, it was pretty weird. I had gained 50 lbs in 6 months (as a side effect from a drug I take for other non-optional reasons) right before the DANGEROUS, and that leveled off fine, but I hadn't really changed anything (food, exercise) and I hadn't lost any weight. So I don't know.

I think my DANGEROUS was the result of the quick change. I have no explanation for the 'perfectly fine'.

[mamagotcha.livejournal.com]

Sprouting garlic is for sticking in the ground and then pulling up to use as green garlic in the spring, or harvesting as garlic bulbs down the road.

I've used them in cooking, though, and never noticed a different taste... I saw a sprouting one in the bowl today, I'll do a taste test tomorrow.

Garlic certainly doesn't belong in a fridge, but I did learn that it's better to keep your ginger there (sprouting ginger is also for putting in the ground).

[eub.livejournal.com]

In this region we need to plant garlic at the end of summer if we want to harvest decent bulbs, but garlic shoots work year-round indoors. I'm hoping the hydroponic trick will get me to sprout more cloves on the windowsill; I admit that even having to go get a little pot and some soil often makes me procrastinate on it.

[bhudson.livejournal.com]

I occasionally stoop to using glasses.