Pet Peeve: Texting at the Gym

The older I get the more time I seem to have to spend at the gym fixing dumb sports injuries. With that age also comes a crankiness about rude smartphone habits. Lately I’ve found my exercise routine lengthened by having to wait for people just sitting on equipment and texting. I know that this is a “first world problem” and I’ll acknowledge that I’ve probably been guilty of searching for just the right podcast episode between sets. But the gym s...

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Get Off Your Ass and Plant a Survival Garden!

...he market to buy crappy vegetables that taste out of season no matter what time of year it is? Tired of garlic from China and grapes from Chile? Why waste land, if you have it, on things you can’t eat? And why not have some fresh produce on hand in case of the inevitable zombie invasion. Now, vegetable gardening takes some practice and unfortunately very few books deal with the specifics of Los Angeles’ unique Mediterranean climate. Most gardening...

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Baker Creek Invites and Un-invites Cliven Bundy to Speak

...etting people be heard, even if we disagree with their ideals. But at this time, due to security and other issues raised by many of you, all parties think it would be better to research the situation, read the information that has been sent to us by customers.[sic]” Given that an interview of Bundy, posted on Baker Creek’s blog and posted to YouTube, took place at the Nevada Southern Detention Center and noted a “nationally publicized dispute,” it...

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A Note

...rtic dissection that happened four years ago. It’s not an emergency surgery this time so we’re optimistic for a good outcome. We are thankful to have insurance and a good surgeon. I need to take some time off blog posting until after the surgery. I promise to post updates and be back to this blog soon. In the meantime your thoughts and prayers are appreciated. Best, Erik...

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Rats

...he flesh of well-nourished rats can be, it seems, of good quality, but sometimes with a musky taste. Rats nourished in the wine stores of the Gironde were at one time highly esteemed by the coopers, who grilled them, after having cleaned out and skinned them, on a fire of broken barrels, and seasoned them with a little oil and plenty of shallot. This dish, which was then called Cooper’s Entrecôte, would be the origin of the Entrecôte à la bordelai...

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