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Posts tagged as “The Guerilla Foodie”

[blogging a to z 2026]: d is for discretion

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"Discretion" is sometimes defined as "the freedom to decide," as in "a judge exercising their discretion" or the related sense of "speaking with care," as in "a confidant's discretion can be relied upon." These are closely related, in my mind, to "discernment", the ability to judge well, a word which has been co-opted in Christian circles to refer to examining things without immediate judgment to obtain spiritual guidance.

But when I mean discretion, I mean taking each situation case by case and applying one's best judgment without relying on pre-decided rules, as a method for dealing with the inevitable limitations placed on us by Godel's Incompleteness Theorem - or, in plain English, exercising your judgment because rules will fail you.

A theorem is something that's always true whether we want it to be true or not. "Two plus two is four", believe it or not, is a theorem, communicating the idea that A(S(S(0)),S(S(0))) - in English, "plus two two" - is S(S(S(S(0)))) - in English, "four" - because of the definition of A(,) - in English "plus". There are times when the theorem isn't appropriate - for example, trying to "add" merging clouds - but you cannot escape it.

The fancy-sounding concept "Godel's Incompleteness Theorem" is a theorem, and in English it means that rules will always fail you by being wrong or incomplete. Its formal statement is about the "incompleteness" of any system complex enough to do arithmetic, and its unprovable consistency. The mathy version of it runs a dozen pages, but shelves upon shelves of textbooks have been written on its implications.

But in practical terms it means that no matter how complex the set of rules you create, either that system must inevitably fail to cover some case, or it must contain mistakes, or it must be so trivial as to be useless. Which means that no one - no priest nor politician nor administrator nor ordinary people trying to manage their own lives - can come up with a set of rules that will always work.

That means we must always exercise our discretion. This is a dangerous thing. Christian theologians love to argue that people love to rationalize, to come up with explanations that justify their misbehavior; but this does not prevent the rules those theologians come up with from failing.

I myself am fond of saying that in a world with imperfect information, decisions cannot be made reliably based on the information that we have in front of us, and that we have to rely on policies that extend beyond those immediate situations; but even those policies may inevitably fail.

But the possibility of failure does not absolve us from the responsibility of trying. To do the best we can in the world, we need to think back - and think ahead - and come up with the best rules that we can, so we don't get fooled by our own desires or the appearance of the situation in the moment; but in the moment, we must also apply our discretion, keeping a careful eye out for conditions that undermine the assumptions behind our clever rules and force us back to the drawing board for a new look.

This process of exercising discretion is fundamentally human. I don't mean the emotional statement "oh, this is a basic part of the human experience" - though it is that - but actually a more technical statement of how human cognition works: it's a part of how we think called universal subgoaling and chunking.

Normally when we think we're actually deploying many learned rules extremely swiftly to make progress, an experience of flow that we find effortless. But when the cognitive engines we call our "minds" reach an "impasse" where we don't know how to move forward on our goals, we generate new "subgoals" to resolve those impasses, marshalling all the knowledge we have to try to solve the problem. It's a difficult, effortful process, prone to failure; but if we do succeed, our brains store this solution as a new "chunk", a new if-then rule which we can use to think more swiftly and effectively in the future.

[As an aside, one of the actual differences between modern "AI" and human thought --- or, more properly, between modern LLMs and so-called "cognitive architectures" modeled on actual human thinking --- is that the LLMs are explicitly not set up to do this. Their learning process is much more akin to acquiring a lot of crystallized rules, or to manipulating those rules in a limited workplace in something akin to subgoaling, but they generally are not set up to do chunking. In a way, we don't want them to; we don't want chunks from my chat session leaking into your session, giving you my answers. But diving into how almost every critique you've ever heard of modern "AI" is a load of dingo's kidneys would be too much of a digression.]

In a sense, we as people and systems are often not as smart as our own brains trying to solve problems, relying too much on fixed rules, societal norms, past traditions, and unjustified feelings than our own brains, which have the advantage of being able to immediately tell whether their if-then rules are failing to give them the answers we need (whether those are the right answer is another question). It takes a deliberate effort to make sure we're not running on autopilot, and all too often, we stick to the rules for no reason.

Don't do that. Look at the situation; exercise your discretion.

You, and the world, will be better off if you do.

-the Centaur

Pictured: Discretion is the better part of valor when spending a vacation with my wife in a town with a lot of good vegan food options. After several days of overeating ... I had a salad for dinner tonight at Craft Roots, because I knew my wife was going to order chocolate mousse with ice cream for dessert.

[twenty twenty-six day thirty-four]: again with the vegan kibbey nayye

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I am pleased to report that vegan kibbey nayye continues to be a hit. My wife had left a white onion in the fridge when she left on her last business trip, I had a pound of vegan hamburger in the freezer and a bag of fine bulghur wheat in the fridge, and there was a snowstorm threatening to snow us in all weekend. So I made some vegan kibbey nayye, and it turned out quite well.

Differences on this outing: I washed the bulghur wheat three times and soaked it in the absolute minimum amount of water, I drained the excess onion juice off the ground onion, which I think improved its texture. I alternated a big spoon and a potato masher rather than hand mixing it this time (more out of paranoia and fastidiousness than anything else). The spices, remarkably, I got right the first time: a decent amount of salt, somewhat less pepper and cumin, a little bit less cinnamon, and even less allspice. It Just Worked(TM).

Combine that with some thin lavash bread in the freezer (which I am getting better at the technique of flash-defrosting with 30 seconds in the microwave and an equal amount in the toaster) and the increasingly good pickled hot peppers, which are only improving as they age, and a little Filipio Berio olive oil ...

And that was a pretty good meal --- actually, a few meals, over 2-3 days.

-the Centaur

Pictured: vegan kibbey nayye, lavash bread, olive oil, pickled hot peppers, and the reading pile.

[retro twenty twenty six day six]: iterative improvement

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Sandi and I talked a good bit about how to improve my Lebanese pickled hot peppers. I have been having 1-2 of them, plus one of the grape-leaf toppings, with our squash+mujuddara meals for the past few nights. The hotness is OK, but the flavor could be better, but the real problem is the texture: the first few peppers were too crunchy, which itself isn't at all a bad thing, except it wasn't what I was trying to recreate.

Dad's hot peppers (well, probably Mom's hot peppers, but made to Dad's exacting but poorly-articulated specifications and executed with Mom visiting Aunt Nagla, Aunt Kitty or Aunt Theresa to get the skinny on the recipe, because that was how they all rolled) were hot but not too hot, soft but not squishy with a little but of crunchy, vinegary from their brine; and well-preserved enough to be stored in the kitchen cabinet.

I have been in the hospital from food poisoning too many times to put anything in the fucking kitchen cabinet, no matter how well preserved. For those not in the know, I have been in the hospital at least twice, and probably three times, with food poisoning so severe that I became dehydrated enough to require a saline IV. And I realized that the common factor in every triggering event was getting a bit of food that was slightly off in some way, and eating it thinking, "Naaah, it will be fine."

Yes, food that tastes weird may just be food that tastes weird, but after the third such incident, I deployed one of my Rules(TM) to put a stop to that. My Rules(TM) are things I use to prevent me from going down a path which might get me into serious trouble down the road. Some of my Rules(TM) include: never gamble for money (with exceptions for <$20 dollars in a slot machine if waiting around while friends are gambling at a casino), a one drink per day limit (with a rare second drink several hours later, such as a nightcap if the drink wasn't strong, a late evening cocktail after a margarita at an early lunch, or a drink in a circumstance when you know you're not driving, such as a plane flight or a hotel bar after a long plane flight). And another Rule(TM) is "If anything seems off with some food, don't fucking eat it, full stop --- literally no exceptions."

So my pickled hot peppers go in the fridge, and that leads to the first potential diagnosis of the crunchiness problem: rather than 1-2 months pickling in the cabinet, maybe they need 3-5 months pickling in the fridge. Another might be letting them dehydrate more; Dad's pickled hot peppers were pretty soft, and Sandi's mom Dottie suggested letting the peppers dry out longer. Using Sandi's dehydrator or mild roasting might achieve the same effect of drying the peppers out so they'd absorb more brine and making them softer.

Also, I think I'd radically up the spice in the brine, adding more turmeric and garlic and coriander seeds, which seem to have been a whole net positive on the appearance and flavor of the hot pepper mix. It's entirely possible that dehydrating / drying out / roasting, jazzing up the brine, and perhaps going full non-refrigerated canning ritual with boiling rather than salt/vinegar fridge canning with mere jar sterilization, would yield better results.

But all of this, note, is unscientific; or, more properly, is what classic thinkers would have called science and modern thinkers would have called art: examining a situation, rationally analyzing it, and then applying the results of that rational analysis to suggest a next alternative. That procedure sounds great, and it sure suckered the Greeks, but it's total bullshit. In real life, you do not fucking know whether the ideas you have extracted from past events will apply in future circumstances, and the only fucking solution is to simply try them, record the results, and attempt to generalize over many instances, hoping that what you think you have learned is not an artifact of random noise.

That's depressing, in general, and doubly depressing for professional scientists. Most of the questions we want to answer in our daily lives are not amenable to the methods of science because the events in question happen too rarely to get statistically reliably conclusions (and before you protest that you are actually "scientifically" testing your ideas, let me point out that you need roughly 30 trials in each major bucket of analysis, good or bad, to have statistically reliable results, and I can virtually guarantee you're not conducting 30-1000 trials for most of the things you think you have learned in the course of your life).

No, we instead rely on our innate learning: the gut that Jim Kirk relied on, Spock mocked, and McCoy understood the wisdom of. We've got three point five billion years of evolution underlying our learning systems, so when humans learn things, the results of our learning aren't bad.

But a rule of thumb is not validated knowledge.

The only solution is to have humility, accept that we can be wrong, and to try, try, try again.

So I'm going to keep canning Lebanese pickled peppers until I get it right, is what I'm saying.

-the Centaur

Pictured: the pickled peppers, in their intended deployment at a meal.

[twenty twenty six day five]: veganize me

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I am unlikely to become a vegan, but I do enjoy vegan food, and one special time for vegans is the winter, in which many wonderful squash are available for vegan dishes. My wife has developed a wonderful "formula" for vegan dinners which involves a squash (today, spaghetti squash), a filling (today I think mujudara, a rice and lentil Lebanese dish she picked up from me and ran with), a topping (mushroom jerky and mushroom marinara sauce) and some kind of bread or pasta (today, vegan sourdough from Whole Foods).

An assist on today's meal are some Lebanese pickled hot peppers that I made which are ... okay. The recipe I used said they'd be ready in about a month, but these are one and a half months old and they're not too pickled so far. Flavor is fine, not too exciting, but the ones my mom and dad made were always a bit more pickled and soft, whereas these are still crunchy. I'd probably research whatever it is that makes them more soft and do more of that, and probably up the amount of spices (turmeric and garlic and more) in the mix.

But! A perfectly good meal.

Today's challenges included blogging (yasss, this post), drawing (1 drawing), writing (~1900 words on Tales of the Spookymurk), working on a scientific paper (on prosocial robotics), and some reading.

Also in today's news, America seems to be grasping at starting a Western Hemisphere empire, and to justify it, Stephen Miller demonstrated his lack of grasp of basic history:

https://www.nytimes.com/2026/01/05/us/politics/stephen-miller-greenland-venezuela.html

“We live in a world, in the real world, Jake, that is governed by strength, that is governed by force, that is governed by power,” he said. “These are the iron laws of the world since the beginning of time.”

Real cute, Steveo, but ignorant. Since you're interested in the beginning of history - I know you said time, but I'm just going to interpolate what you really meant there, since it isn't coherent enough to be parsed on its own merits - you might look up the chaps Hitler, Napoleon and Alexander. The iron law of the world is that setting the whole world against you never goes well, and even if things seem to be looking up for you for a bit, an empire put together by pure force will fall apart as soon as it slips from a tyrant's dead fingers.

Realpolitik is neither real nor politic - it's a childish emotional response to situations which is directly contradicted by readily available facts. I'm prepared to justify that in depth, but then, the proponents of realpolitik generally don't know what it actually meant and are simply grasping at a word to justify their emotional desire to do something harmful and stupid that feels good to them, rather than, say, looking at what the actual consequences of pulling that bullshit on counter-acting actors generally turns out to be.

-the Centaur

Pictured: dinner with Sandi, and the pickled peppers when I bottled them.

[retro twenty twenty five day three three nine]: change it up

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Missed a couple days blogging because of a good day writing (plus another reason which wasn't apparent at the time). But, looking retro at those past few days, one thing I do notice is that you sometimes need to change it up. At Monterrey by the Mall, my favorite dish, by far, is the fish tacos (which is generally one of my favorite meals anywhere). But, in the cold snap we've been having in Greenville this early December, it was surprisingly good to have the hot chicken soup instead, with some quesabirria as a chaser. Sometimes, if you're a person who's prone to ruts, you need to push yourself outside your comfort zone. Even if you don't find your new favorite, you may find something to keep yourself warm a cold winter night.

-the Centaur

Pictured: Chicken soup and my evening reading pile at Monterrey by the Mall's high-top tables in the bar.

[twenty twenty-five day two six seven]: living in a vegan paradise

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Anyone who knows Greenville, South Carolina would NOT describe it as a "vegan paradise". The closest place I can think of that fits that description is Las Vegas, which explicitly features vegan and vegetarian dining thanks to Steve Wynn ( https://www.wynnlasvegas.com/dining/vegetarian-dining ). Asheville, North Carolina, Montreal in Canada, and the San Francisco Bay Area are neck-and-neck behind.

Greenville? I'd snarkily say "not so much", but actually my home town has a fair share of vegan restaurants (Sunbelly, the Naked Vegan, and the Vegan Farmercy come to mind), as well as those which have a vegan menu (Entre Nous / Maestro, the 07, the 05, and the One 5 leap to mind). But actually we live in a time where many restaurants have vegan options, including our favorite, Brixx.

Veganism is an ethical necessity for some, but a luxury for most of us: most humans have not lived in an environment in which they could choose to go vegan even if they wanted to. Fortunately, even in traditional Greenville, South Carolina, we've reached the point where many places have a vast selection of vegan food items, and me and my wife can have a meal together, entirely cruelty-free.

-the Centaur

Pictured: hummus trio at Brixx.

[twenty twenty-five day two six six]: gracious to simply say thank you

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I think I've mentioned before that I once got into an argument with a friend over whether you should complain about something you got for free. My friend said, "If someone buys you a steak, you don't complain about how well it was done, you just say thank you." No, that's how bullies give gifts: with the expectation that they can unilaterally create a debt with an expectation of gratitude.

In real life, it is, of course, gracious to simply say thank you when you receive a gift, even it isn't something that you wanted - or, even if it is not something you approve of. For example, my wife, who is vegan, used to simply smile and say thank you if she has been given something that she would not normally eat, because she's an ethical vegan: the animal has already died, so she would rather it not go to waste.

But she's found herself doing that less and less: some non-vegan food makes her sick, some non-vegan food simply doesn't taste good anymore, and, some non-vegan people are just being dicks. Once we went to a friend's house for Thanksgiving dinner, and they assured her that there would be many vegan options; when we got there, the only thing that was vegan was salad, no dressing, and they literally told her to "suck it up."

The entitlement of the giver gets drawn into even sharper relief when it comes to food allergies. More than one friend has ended up sick because waitstaff lied about what was in their food - and I do mean lied, because in more than one case they specifically asked about it, and then when the food arrived the waitstaff said something like, "but it's chopped up finely, you'll never taste it." Taste isn't the problem, buddy.

But bad actors do not fill the whole world, and the positive side to my friend's argument is that if someone has done something nice for you, it can ruin their day to find out that their extra effort wasn't wanted. Case in point is what C. S. Lewis called "the gluttony of delicacy": where you're super particular about what you want, but don't see it as being demanding or gluttonous because you're "not asking for much."

For example, I hate for stuff to go to waste, and don't use straws, or lemons, in my iced tea, so I ask waitstaff for "unsweetened iced tea, no lemon, no straw." Now, I don't really sweet tea anymore---originally for health and now for taste reasons---so I would send the wrong drink back; but if they give me a lemon and straw, I don't say anything. Thankfully, results from NASA's space probes show the Earth rests on the back of a giant turtle, not a giant camel, so hopefully, getting one extra straw will not cause the end of the world. (1)

But not wanting things to go to waste can ... interact ... with generosity. Another case in point: hot peppers. At one restaurant I go to, you can ask for a little extra sauce, or light cheese, or whatever, and it will happen. At another local restaurant, the kitchen is a little more ... granular with their generosity. I asked for an extra hot pepper on a dish ... and the kitchen sent out an entire plate of extra peppers.

My server buddy always knows what's up and once warned me: "you know, for this kitchen ... let's not make the order too complicated." So we try to keep things simple for them. They've got our best interests at heart. And when they do send out an entire plate of hot peppers when I want just one, I smile and say thank you, and do my best to eat as many of them as I can ... before my mouth catches on fire. (2)

-the Centaur

Pictured: Bistec y camarones con pimientos adicionales.

(1) NASA results actually show that neither oversized tortoises nor dromedaries play any significant astronomical role, making the apocalyptic potential of extra drinking straws even more remote.

(2) I did not, indeed, finish the entire plate of peppers - there were like 200% more peppers than I wanted.

[twenty twenty-five day one oh three]: delicious but not healthy

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Chicken and waffles with a side of bacon at Nose Dive in downtown Greenville. Not healthy or delicious --- but as for that recent research that suggests that increased hunger leads to less healthy food choices, well, I can attest to its validity within the framework of my own personal experience.

-the Centaur

[twenty twenty-five day one oh two]: healthy and delicious

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One of the things I like about vegan food is that it can be both healthy and delicious. This is a vegetarian burrito from La Parilla - no cheese, no sour cream, extra mushrooms. As far as I know, this was a suffering-free burrito, and the most unhealthy thing about it was the tortilla, which isn't unhealthy per se, but is just one of the foodstuffs that we can easily get too much of in our modern environment.

As for the chips and margarita (not shown)? Well, they're vegan, as far as I know, but healthy, not so much. I'm not sure James Willett would approve, but they are delicious.

-the Centaur

[twenty twenty-four day one four one]: that’s a wrap

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Well, that's a wrap for Silicon Valley Open Studios. After-action report will have to wait - it's late and I'm tired.

This was our celebratory meal from Craft Roots, though - almost identical to the one I failed to take a picture of a few days ago (yes, we went to Craft Roots just three days apart, it's that good).

-the Centaur

Pictured: Sandi's brochures on an unfinished table, and a meal at Craft Roots.

[twenty twenty-four day one three nine]: there’s nothing so confused as a vegan at a vegan restaurant

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A brief one, as I have Silicon Valley Open Studios AND consulting work to do today, but a comment one of my wife's friends made once was "there's nothing so confused as a vegan at a vegan restaurant" ... because normally they have NO options or ONE option, but now have ALL the options.

I dunno, to me, it seems like a good place to be.

-the Centaur

Pictured: My wife at Craft Roots, a vegan bar and grill in Morgan Hill that we love a lot.

Not pictured: the meal, other than the buffalo cauliflower - I forgot to let my phone eat first.

Also not pictured: the dog which came BARRELLING past us, tied to a clanging metal chair that was chasing it down the street (AAA! AAA! Angry metal thing is following me AND I CAN'T GET AWAY!) I caught her by the leash (just as unleashed a load of pee, how fun) and my wife grabbed her and calmed her down until the owners, panting, ran up - apparently the male owner had tied the dog's leash to his chair, but the chair moved or fell over when he stood up, and the dog, scared, took off, the chair in hot pursuit.

Good doggie, though. Reminded me of my old dog Lady, from back in the days we didn't have portable phones capable of taking frequent pet pictures.

[twenty twenty-four day one three three]: don’t do this

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Okay, I understand that many restaurants serve tomahawk chops like this because they're not really a meal for one, but actually a for-the-table sharing dish. But, for the love of Julia Child, please, don't do this.

You have here a steak cooled ON its long, frenched bone for its beautiful Fred Flintstone-cut appearance. But your kitchen has proceeded to cut if OFF the bone before the diner ever sees it.

And you have a THICK-CUT steak designed to retain both its juice and heat. Then your kitchen has proceeded to THIN-SLICE it before the diner can even take a bite.

In sum, don't slice your tomahawks.

-the Centaur

Pictured: a doubly ruined steak: first, because they cut it up, and second, because I ill-advisedly tried it blackened. Unfortunately, the already charred nature of a tomahawk doesn't go with blackening, so I cannot recommend this to you. Yes, I threw my body on that grenade for you. You're welcome.

P.S. This was supposed to be my celebration steak for funding our Kickstarter, which funded yesterday, but still has a day to go. I suppose I jumped the gun here and paid the price.

[twenty twenty-four day ninety-two]: that which was foretold has come to pass

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Tabbouleh has indeed been made from the tomatoes. I have always been self-conscious about what I cook - I rarely do traditional recipes on the nose, for example using heirloom tomatoes and cinnamon, cumin, allspice and nutmeg in addition to salt and pepper - but I do work at them. I'm using Aunt Nagla's parsley cutting technique and chef Nicola's lemon-soaked bulgur wheat technique and my wife's green onion recommendations to leave in the leafy greens and the traditional lighter olive oil that my parents used. And I spice to taste before finishing - the last bite of which literally made me stagger, it was so good, to me at least.

But whether people actually like it is an open question. This time, for Easter, on the potluck planning thread, someone asked for it specifically, someone else gave me the thumbs up when I said yes, several people complimented me while we were eating - and the family ate almost the whole bowl.

So they didn't NOT like it, impostor syndrome be damned.

-the Centaur

[twenty twenty-four day ninety-one]: someday, son, this will all be tabbouleh

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We need tomatoes. Lots of tomatoes.

Actually, it will become tabbouleh, vegan kibbey nayye, tomato sandwiches, crazy susan salad, and maybe burger garnishment.

But the principle stands: I am creating some buffer, as I had before GDC, in case Easter goes kazoo. So, please enjoy this variety of tomatoes (heirloom NC, heirloom Mexico, on-the-vine stripped of the vine, and conventional slicers).

-the Centaur

Pictured: um, I said it.

[twenty twenty-four day eighty-four]: coatastrophe

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SO! I have no topical image for you, nor a real blogpost either, because I had a "coatastrophe" today. Suffice it to say that I'll be packing the coat I was wearing for a thorough dry cleaning (or two) when I get home, and I will be wearing the new coat my wife and I found on a Macy's clearance rack. But that replacement coat adventure chewed up the time we had this afternoon, turning what was supposed to be a two hour amble into a compressed forty-five minute power walk to make our reservation at Green's restaurant for dinner.

Well worth it, for this great vegetarian restaurant now has many vegan items; but it's late and I'm tired, and I still have to post my drawing for the day before I collapse.

Blogging every dayyszzzzz....

-the Centaur

Pictured: Green's lovely dining room, from two angles.

[twenty twenty-four day seventy-eight]: now that’s a bloody steak

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On the other end of the health food spectrum, we present this lovely tomahawk steak, from Chophouse 47 in Greenville. They don't even normally serve this - it was a special - but it came out extremely well (well as in excellent, not well as in well done; I had it medium rare, as it should be). And it was delicious.

Even though I can't eat them very often, I love tomahawks, as they're visually stunning and generally have the best cooked meat of any steak cut that I know.

Also, you can defend yourself from muggers with the bone.

-the Centaur

Pictured: um, I said it already, a tomahawk steak from Chophouse 47.

[twenty twenty-four day forty-four]: i can’t drive fifty-five

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I and a politically opposite friend got together today to NOT solve the world's problems, and after a long and charged discussion we came to the conclusion ...

... that the 55+ menu at IHOP is good.

I think we can come together as a nation on this one.

Seriously, just turned 55 recently, and my buddy offered to take me out to breakfast at IHOP and order off the "senior" menu because, well ... sigh. It's time, literally, it's time. And it was pretty good!

So we've got that going for us, which is nice.

"What's that, sonny? First time trying it? I can't hear you over my advancing decrepitude ... "

-the Centaur @ 55(ish, give or take a few days)

[twenty twenty-four day thirty-two]: if you do what you’ve always done

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Something new

"If you do what you've always done, you'll get what you've always gotten," or so the saying goes.

That isn't always true - ask my wife what it's like for a paint company to silently change the formula on a product right when she's in the middle of a complicated faux finish that depended on the old formulas chemical properties - but there's a lot of wisdom to it.

It's also true that it's work to decide. When a buddy of mine and I finished 24 Hour Comic Day one year and were heading to breakfast, he said, "I don't want to go anyplace new or try anything new, because I have no brains left. I want to go to a Dennys and order something that I know will be good, so I don't have to think about it."

But as we age, we increasingly rely on past decisions - so-called crystallized intelligence, an increasingly vast but increasingly rigid collection of wisdom. If we don't want to get frozen, we need to continue exercising the muscle of trying things that are new.

At one of my favorite restaurants, I round-robin through the same set of menu items. But this time, I ildy flipped the menu over to the back page I never visit and saw a burrito plate whose fillings were simmered in beer. I mean, what! And the server claimed it was one of the best things on the menu, a fact I can confirm.

It can be scary to step outside our circle. But if you do what you've always done, you'll miss out on opportunities to find your new favorite.

-the Centaur

And it’s gone …

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Had a great day with a buddy from grad school who drove up so we could bike the Swamp Rabbit Trail. During that, I had a great idea for a blogpost, which has completely evaporated on the bike back.

So, please enjoy this picture of a pizza instead!

Bon appetit.

-the Centaur

[ninety-one] minus one-four-two: we have opinions on tomatoes

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So my wife is back from her business trip, and we and our housekeeper made a lunch of tomato sandwiches out of the remaining tomatoes that from my last grocery trip prior to Sandi's return.

My wife is actually hesitant to buy tomatoes, as she's gotten a lot of poor ones, and I realized that my youth growing up as a child of a produce wholesaler - from an ethnic community that has heavily tomato-flavored dishes - may have left me with some definite opinions about tomatoes.

We all discovered we had firm opinions about tomatoes: that heirloom tomatoes are generally more flavorful, less meaty and dense, and generally better for sandwiches because they're often wider and less juicy than their beefsteak companions.

Regardless, tomatoes may be on their way out this season, but they're still good now.

Get them while the getting is good.

-the Centaur

Pictured: End-of-season tomato sandwich, and a hummus-lettuce-tomato salad.