I can't remember my numbers, but while my overall cholesterol is high, my HDL is so high compared to the LDL that my percentage is on the low end of good. Despite having high-blood pressure (controlled by medication, but it still creeps up and my meds need re-calibrating). The last time I saw my doctor, he said I was about a 5% risk for heart disease with the numbers I'm carrying. Maybe he's selling me a line, but, lord knows, the health problems I feel are all joint related (or sinus related on occasion), so I'm going with his diagnosis until I hear otherwise.

Baked fish will smell less than fish cooked on my stovetop, right? I need some good recipes that don't stank up the apartment.

Scandalous but SFW, technically, ad. Has sound.

My cholesterol isn't great, so I tend to avoid the duck fat these days as well.

Hey, can you get your DH to order it? I'll still swing by.

Good morning, tommy!

I read about the shooting in NY and just caught up in Natter now. Sorry, guys. That sucks.

Also, David, those are wonderful pictures of your dad. Thank you. My thought are with you and the family.

As are mine! I'm glad to read here that the services will be pushed back, so that you all have time to get the cheapest fares and generally don't get stressed any more to plan a cross-country trip properly.

ita, they must be desperate for testers because they SAEW!z2w2Ω„™ΩW2W2WX2XEXEXEWEXEEEE@XEE

(sorry, Dylan interrupted)

they must be despserate for testers because they sent me the cassoulet twice. It sounds delicious, but...I can buy confit at the store, and I have a yummy quick-and-dirty cassoulet from Food Network that takes about 45 minutes. So yeah, no.q2

Remind me, where do we discuss Firefly and Serenity?

Edit: hi, Dylan!

Firefly and Serenity go here: "Firefly 5: That's my girl... That's my good girl." Shir.

Jess, I got it twice too. Good luck to them. It certainly made me want to taste it, but cook it? Never. Okay, maybe the 45 minute one.

I thought they had a fair push to cut down the time of "authentic" recipes to make them vaguely viable for people with jobs and the like. Hell, I don't have a job and that's too much work for me.

Thanks, ita.

Any testers looked at CI's cassoulet recipe? Are they INSANE?

Someone on my flist is making it, but she's doing some substitutions to cut down on the duck fat (not out though—apparently it adds something significant to the flavor). She's someone who I follow for her adventures in cooking, bee-keeping, and the like. I would never make it myself—it's all I can do to try baking cinnamon rolls.

I bake fish by putting it in an aluminum pocket with some wine, salt, and pepper. It usually comes out pretty well, without too much bad odor. Tiapela and other mild fish tend to work well with this. You could probably try it with salmon, too, although getting the right wine might be a little tricky.