o-bla-dee, o-bla-da, life goes o-on...

well, i had a dental appt yesterday for a routine cleaning.  two small cavities fixed, one mouthful of grit, and an excuse for the state of my teeth referencing evolution later, i'm starting over on the 'keep the damned teeth clean!' project.  i must do better.  i am also going to look into a sonic toothbrush, which i had heretofore avoided because i was afraid it would hurt my ears and stuff (i can be oddly sensitive to sounds).  but the dentist suggested a child's sonic toothbrush, and i think it's a good idea to try, at least.  expensive stuff, tho.

in other news, i'm continuing my on-again, off-again campaign to get contributing cooks at barfly suites to write up lists of ingredients to set out beside their dishes.  the most common 'this will produce deadly anaphylactic shock' foods are nuts, mushrooms, and shellfish.  you can avoid cooking with those for one or two nights, but there are a host of other food allergies/ sensitivies and you can't account for them all.  it's not even really reasonable to ask cooks to modify their dishes too much, since one of those allergies/ sensitivities is wheat gluten, and flour is a common component in a heck of a lot of stuff.  however, putting together an ingredients list allows people to make informed choices, even when they're the only ones in the room, or no one else who is in the area knows what's in a dish.

lwj2 brings up an important speed-bump, that a lot of cooks vary the actual ingredients based on what's in their kitchen.  the best i can say is that they could throw in the phrase 'may or may not contain' at the beginning of the list.  even knowing that there's some uncertainty in what all is in a dish is at least *some* information.

lecture over.

in still other news, metafandom has been quiet since end of May, and i'm not sure why.

-bs