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]

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'.