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I just lost my wallet and started canceling cards

September 25, 2017

And then I wrote my daughter and she found my wallet in my purse at home.



My very weird memory aside, this has been a good drill. So let’s have some lessons.

What to know before you lose your wallet

  1. What you keep in your wallet. I wasn’t sure if I had one of my business cards (turns out no) or my debit card (turns out yes) in my wallet. Know for sure the contents of yours. (By the way, don’t keep account numbers, passwords, or social security  numbers in your wallet!)
  2. Who to write or call. Mad props to American Express, who let me cancel and reorder a card online. Boo too chase, who didn’t. Boo to me: I should have my “Lost card” phone numbers in my cel phone, not just on my computer.
  3. What systems you’ll have to change payment info on. Oddly, just this weekend I had gone through my bank account and credit card accounts to get a basic budget. As part of that, I wrote down recurring charges on each (e.g., “personal CC, Amazon Prime, $X per month”). This has given me a decent overview of what charges I need to go and change the credit card numbers for.

There you go. Unintentional drill done, lessons learned. Now excuse me, I need to enter some phone numbers into my phone.


Leveling up: “I can’t stand how I relate to food”

September 11, 2017

I was talking with some folks again about food, and keeping weight under control, and how hard it all is.  One said, “I’m so frustrated. I don’t even know how to handle food.” 

I ranted – positively – in reply.

It’s gonna be okay, okay?

This is part of the process of unlearning LITERALLY everything you’ve ever been taught (and are still being taught) about food.

It’s not your fault that it’s fucking hard.

Every single package on every single shelf…every single billboard, every fast food place, EVERYWHERE YOU LOOK is broadcasting a constant message of “you want this, you need this, it’s okay to have this, in fact you DESERVE this…”

It’s. Hard.

It’s not your fault.

Remember that. Remember that you’re in the middle of your level-up. Right now.

I meant it. If you’re having a hard time with food, well, we all do. Because food wise, we’re an overstuffed, over-privileged, and WAAAAAY over-marketed nation – nations, really – of folk. We learned all the wrong things about food, and we learn all the wrong things every single day.

Realizing it is one of the first level-ups. It’s your first step.

Good job, you. You made the first step.

I thought the world was better

August 13, 2017

Did I know there were Nazis in America before 2017? Sure. But it was like knowing there are moon landing deniers: there must be very few, their effects must be minuscule, and I’m unlikely to ever run across more than one or two in a lifetime.

This year, these people, this hate, keep punching me in the heart. They keep dunking my view of the world into slime. I thought I’d act like the leader of the revolution. Instead, I find that there’s nothing of substance I can do, so I mostly keep my guard up. Tell the truth, I mostly hide in a damn cave, trying to dodge the next hit.

Let’s just try to call the next 12 months

July 27, 2017

So far in the USA this year – and I won’t get everything, okay? – we’ve had action toward:

  • banning foreigners from the country
  • banning trans people from the military. Also, bathrooms.
  • banning people in general from medical insurance, because Fuck People.
  • putting all the wrong people in charge of all the wrong things.
  • withdrawing from the world stage as an ally, as
  • cutting funding for everything (education, health and welfare, social programs, environment) but, basically, the military.

Let’s see if we can call the next 12 months, shall we? In the next 12 months, 45:

  • Bans trade with Switzerland and Slovenia. Calls them “wusses”.
  • Makes it illegal for black people to vote without fingerprint, retinal, and anal scans.
  • People of middle eastern descent, too.
  • Oh and Muslims.
  • Basically anyone brown or non-Christian.
  • Bombs North Korea. Claims it’s China’s fault. Also Hillary’s.
  • Institutes a special “birth control tax” to prevent the spread of that awful stuff.
  • Shortly followed by a “not pregnant tax”.
  • And then, an “out of the kitchen waiver program”.
  • Oddly, endorses the NBA, but only if Diet Coke will admit that the inauguration crowds were yuge.
  • Shuts down three solar panel factories in New England. Claims this generated 40,000 new jobs.
  • Trades 40,000,000 acres in western Alaska to Russia. For what, we’re not told.
    Edited to add:
  • Confederate flag flown over the White House.
  • West Wing demolished, rebuilt as a casino.
  • Rocky Mountain National Park razed, just `coz.

What else? Let’s see if satire is even possible any more.

Shows to watch on food and veganism

July 17, 2017

Because it’s a frequently asked question, here are the shows on Netflix (as of today, anyway) that you can watch to see why we converted to whole foods veganism, and no added sugar:

I also just finished reading the outstanding book Salt Sugar Fat, by Pulitzer Prize winner Michael Moss. THAT is a huge recommendation.

Things keep changing (thoughts on learning)

July 3, 2017

Actually I keep changing. I’ll try something new, and then drop it or forget it. And try something else, and then drop it or forget it. And until a few years ago, I thought that was a kind a failure on my part.

I’m finding out is that this is actually how I learn. How I evolve. It’s not necessarily that I can’t stick within a given program, it’s that each one is the tool that I can use best at any given time.

For example: Recently I’ve been dividing my professional life into two categories, the professional, and the assistant. When I work as the assistant, I set goals and schedules for the week, I try to tell myself what to do later on. And then the professional’s job is to go and do those things, to have the big business ideas, and so on this is an outstanding tool for me. But I imagine if you come and talk to me again in 6 weeks or so, I will have stopped using the idea or forgotten about it all together. Again, in the past I would’ve thought about this as a failure. But it’s really not.

With each successive strategy or tool, I learned something new or absorb a new way of doing things. Even it’s if it’s just a slight change, I have leveled up just a little bit.

This also applies to professional skills, academic topics, hobbies, and so forth. I pick things up, I put them back down again. I never practiced trumpet when I was in band in high school, because my enthusiasm for the trumpet was fairly limited. My enthusiasm for band on the other hand, where all my friends hung out, stayed pretty steady throughout all four years of school.

When I get excited about a topic and start studying it, I know that intensity will only last a few weeks at most. I recently took a piano again and spent two weeks practicing to or three hours every day, reading music theory, and so forth. Then my attention wandered. I actually want to get back to practicing maybe three times a week, but I think I’ll have to get weekly lessons to help me stay on track. Again, I used to think this is a fault, but now I think of it as the way I conduct business.

Tomato Curry Soup (vegan, with options)

June 26, 2017

Easy tomato soup that tastes better than Campbell’s. It’s also highly customizable.

  • Want a higher quality soup? Prep and use fresh tomatoes instead of canned.
  • Don’t have some of the more exotic stuff? Replace it or skip it.
  • Hate the idea of vegan? Replace the coconut milk with light cream, and/or serve with a hunka meat.

Seriously, all this soup really requires is the tomato, onion, water and salt. Everything else is just a matter of upgrades!

4-6 servings.


  • 1 T olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1 cup water
  • 1/2 cup coconut milk
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon sugar (optional, I don’t use it)
  • 1/2 teaspoon sea salt
  • dash of cayenne


  1. In a medium saucepan over medium heat, combine the oil, onion, and garlic.
  2. Cook, stirring constantly, until soft and translucent, 5-6 minutes.
  3. Add the remaining ingredients and cook 5-8 minutes.
  4. Serve chunky or blend well (my favorite).

Goes well with cheese sammiches, or baked potatoes, or pasta.