smonster, I think the danger with the hollow bones is perforation. If he doesn't start throwing up or having bloody stools this evening before bed, he's probably fine.

Amy, the info I'm finding says watch him for a few days, which is consistent with what I remember from when one of my cats ate a bunch of ribbon years ago.

Okay! I'm sorry. I figured you'd know pretty quickly. Hope he's okay.

shrift, where did you find them? I am on a hunt for the perfect denim pencil skirt.

Same place as the dresses, actually, as my natural waist definitely isn't the narrowest part of me: [link] [link]

I'm in the market for a skirt that won't fly over my head when it gets windy. I hope they fit.

Shrift, I am thisclose to getting that green dress. If I didn’t have a shoe order from Zappo’s coming in, I would. That’s a great sale going on till midnight.

I know, right? I've been eyeing the green linen dress for at least a month, and when I realized it was on sale for $19.99 I had to go for it.

Barb, keep an eye on it. That sounds like at least a sprain. If there is swelling, call someone.

Oh and as to:

at least one nutritionist blog I follow says that whole wheat pasta is bullshit and not to bother

Whole wheat pasta generally has more fiber and more protein than regular pasta for the same or fewer calories. Whether it is a "whole" food in the purist sense of the word that is a real advantage. I know some people don't like the taste of whole grain pasta, and generally I'm against people eating things they dislike. But I like the flavor and I find it fills me up and keeps me from overeating other stuff. (I like the flavor with spicy or strong flavors. If I'm just going to do olive oil and garlic on pasta, or lemon and pine nuts or something on those lines I use regular pasta and get my health benefits somewhere else. Unless the dietary requirements being met are really extreme (like the kind some kidney patients have to follow) my belief is that healthy food choices don't need to sacrifice flavor.)

Lidia Bastianich did an episode of her show where she discussed various regional varieties of pasta (composition and not just shape) and when she got to whole wheat I was all, "Duh!" and a neon sign appeared above my head, buzzing and flickering, announcing, "Yes, genius, its an actual part of Italian cuisine, not just the sad product of well-intentioned hippies in a lab."

Bad whole wheat pasta is such a nasty gluey mess. Stick with the imported stuff. Gia Russa is my personal favorite and its actually 100% whole wheat and not part whole wheat. I agree with Gar, it is certainly more filling. I've actually surprised a couple of guests that it was whole wheat -- again I'll agree with Gar, it was with a heavier sauce. Now I'm all curious to try it with a lighter one.

I don't think it holds up as well with a lighter sauce, unless you use an assertive flavor, and pair it with lots of veg and perhaps feta or a good asiago.

I prefer using it with an arrabiata with slices of good Italian sausage.

I know some people don't like the taste of whole grain pasta, and generally I'm against people eating things they dislike. But I like the flavor and I find it fills me up and keeps me from overeating other stuff. (I like the flavor with spicy or strong flavors. If I'm just going to do olive oil and garlic on pasta, or lemon and pine nuts or something on those lines I use regular pasta and get my health benefits somewhere else.

This. I find the nuttiness works really well with things like beef stroganoff, but for lighter pasta dishes I'll stick with the regular.

Skipping in the middle of all the mess (tonight there's the ending ceremony of my big "Girls in Science" project, so maybe, hopefully, if I wish really hard, I may have some less-crazy-schedule by next week!) because according to Kat "If the Apocalypse Comes, Beep Me" Apr 26, 2005 9:57:12 pm PDT today is Isaac's birthday.

Happy birthday, big boy! With lots of wishes to your older sister, your mom, and all your family!

grey gronk-filled day.

need food and more coffee.

do not want work.