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

[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'.