Why I Didn’t (And Don’t) Vote

Folks who know me know I don’t vote. Many roll their eyes at this decision. Others awkwardly skirt around it preferring to avoid asking why I don’t vote (I don’t usually go into why unless prompted). And most people just assume I do vote. Of all my friends and family and coworkers, I’m unsure how many have given a second thought to the act.

Do they simply accept the rhetoric that it’s some moral imperative to vote? That it’s a duty? That it’s a right you must exercise to preserve?

I don’t know.

And here I’m talking about incredibly smart people, which is to say (call me an elitist if you must) that the population at large probably has never given a second thought to the dogma supporting the act of voting. And I’ll just sidebar and say that a huge swath of U.S. citizens actively choose to skip the vote. Why? Are they weak in character? Is it simply not worth their time? I’m sure the reasons are many — my reasons are.

Back to my much smaller network, the reality stands: it’s so much taboo to talk about voting that it usually never gets talked about.

But I just read a great write-up that succinctly captures the main reasons I don’t vote. It’s over at Strike the Root and written by Carl Watner (and was pointed out to me by Patri Friedman via G+) and starts with a quote from Henry David Thoreau, followed by Watner’s main four points on why he chooses not to vote:

How does it become a man to behave toward this American government to-day? I answer that he cannot without disgrace be associated with it . . . . What I have to do is to see, at any rate, that I do not lend myself to the wrong which I condemn.

— On The Duty of Civil Disobedience (1849), Henry David Thoreau

[Watner on non-voting]

Truth does not depend upon a majority vote. Two plus two equals four regardless of how many people vote that it equals five.

Individuals have rights which do not depend on the outcome of elections. Majorities of voters cannot vote away the rights of a single individual or groups of individuals.

Voting is implicitly a coercive act because it lends support to a compulsory government.

Voting reinforces the legitimacy of the state because the participation of the voters makes it appear that they approve of their government.

My three year old daughter is already being taught in her daycare about the importance of voting. She admonished me (seriously) for not voting last night. I’m not overly bothered by this and I calmly told her I don’t vote because I don’t like controlling the lives of other people. I asked her if she liked being told what to do but I’m afraid it’s a bit too early for that rebuttal.

When the day comes that I can explain to a more receptive (patient!) ear, I think Watner’s list here may resurface. So it is that I’m keeping it here for future reference.

I don’t vote. I didn’t vote. Why? There are so many reasons and these are but a few.

How many reasons do you really need?

What’s Lost in Outsourcing your Life?

David D. Friedman had a thought-provoking post over over the weekend — Middlemen, Specialization and Birthday Parties. Therein he talks about how specialization and division of labor have allowed for us to cheaply outsource various aspects of our lives that were formerly almost necessarily DIY. Below is an example I can relate to now that I’m living as a parent in my own era of kid’s birthday parties — and note Friedman’s reaction (second paragraph):

This afternoon I attended my grandson’s birthday party. It was held at a facility obviously designed for holding children’s parties. The entertainment, preceded by a safety video, consisted of playing on and in large inflatable structures—slides, a bouncy room, an obstacle course. That was followed by cake and pizza, after which everyone went home, the birthday boy accompanied by a bag of unopened presents.

Looking at it as an economist, it is clear that the change from then to now represents an increased use of the division of labor, something that, as an economist, it is hard for me to object to. And yet I do, and I do not think the reason is entirely a conservative preference for the way things used to be. For somewhat similar reasons, I find having guests over for dinner a different, and better, practice than taking them out to a restaurant. Homes have an emotional dimension to them. To invite someone into your home, whether an adult colleague or a child’s friend, is to some small degree to treat him as part of your family.

I tend to agree. I also can’t help but think there’s a tie-in here to buying a friend a gift card rather than a gift. Sure, giving a friend cash or a gift card is like saying, “Hey, I know that no one knows what you want better than you do, so you make the choice and get what you want!” The reality, for me anyway, is that gift cards make the gift, on some level anyway, work. Now I have to remember to allocate the cash to buying something. I have to remember I have the gift card. Whereas getting a gift in hand is more of a risk on the gifter, it also is more personal. I learn something about the giver in the process. I also recognize that the giver sacrificed their time to pick the gift out. These little things somehow add a lot of depth to the experience — at least they do for me.

I like Friedman’s mention of having friends over to your house in lieu of going out to eat. While we haven’t intentionally engaged in a preference of eating-in with friends over eating-out with them, we probably do it about 50% of the time. Going to have to try to bump that up, if possible. Recently, we’ve done a lot more takeout for these meals with friends, which helps some with the work, but still keeps the gathering more personal and relaxed. I’d never really thought about how you lose some of the emotional dimension by eating out at restaurants instead of in your house. It’s a great point.

Overall, I feel like friendships and family-friendships are incredibly hard to build these days. Everything seems over-formalized, requiring lots of advance planning to get together with other couples and couples with kids. “Playdates” are a normal thing now, which just strikes me as a little bizarre.

Anyway, I’m digressing from Friedman, so I’ll stop. Anyone else feel like he does? Like I do?

Is “Follow your passion” Good Advice? Probably not.

The problem isn’t that we’re all aimlessly trying to find our passion, it’s the misguided expectations that:

  1. we know what we want (or think will make us happy)
  2. that there’s an easy, quick way to get it (or that the road to acquiring it will be nothing but fun)

Or put it another way — how often have you known in advance, before trying a type of food you’ve never had before, whether or not you’d like it? You can’t know what you don’t know. How can you know what work you will enjoy doing before you’re doing it? How do you stumble onto that work? How do you get enough expertise to have the opportunity to do that sorta work?

Check this article: Solving Gen Y’s Passion Problem

I also can’t help but think this also applies to commitments to friends and significant others. Working hard at making a relationship function over the long haul isn’t easy and it takes commitment, a willingness to learn and grow as a person, and a number of other things. But doing it can lead to … more passion. But you gotta have realistic expectations and goals.

Let’s stop romanticizing reality. Life is not romantic.

Excerpt:

It’s this final implication that causes damage. When I studied people who love what they do for a living, I found that in most cases their passion developed slowly, often over unexpected and complicated paths. It’s rare, for example, to find someone who loves their career before they’ve become very good at it — expertise generates many different engaging traits, such as respect, impact, autonomy — and the process of becoming good can be frustrating and take years.

The early stages of a fantastic career might not feel fantastic at all, a reality that clashes with the fantasy world implied by the advice to “follow your passion” — an alternate universe where there’s a perfect job waiting for you, one that you’ll love right away once you discover it. It shouldn’t be surprising that members of Generation Y demand a lot from their working life right away and are frequently disappointed about what they experience instead.

The good news is that this explanation yields a clear solution: we need a more nuanced conversation surrounding the quest for a compelling career. We currently lack, for example, a good phrase for describing those tough first years on a job where you grind away at building up skills while being shoveled less-than-inspiring entry-level work. This tough skill-building phase can provide the foundation for a wonderful career, but in this common scenario the “follow your passion” dogma would tell you that this work is not immediately enjoyable and therefore is not your passion. We need a deeper way to discuss the value of this early period in a long working life.

Weight Gain from Forced Overeating has Limits

It seems the only things I can find time to blog on these days are posts from Peter of Hyperlipid. I’ve whittled down the number of blogs I follow that cover nutrition — just not enough time in a day — but Peter’s is fun to read if not a bit “in the weeds.” Peter can go in depth on scientific studies and the chemistry of metabolism, mitochondria, insulin, etc., but he almost always has a way of distilling that information in a way that I can not only make sense of it, but take away some insight. If you are interested in what drives obesity, eating, etc., Peter’s blog is one of the best around. And if you’re not buying the whole “Reward Hypothesis” of obesity that is being trumpeted by Stephen Guyunet (or are at least skepitcal of it — I think Guyunet is off track here; Todd Becker’s theories make a more holistic, coherent case that strings together the behavioral aspects of obesity like reward and the insulin — required reading of his here and here and here).

That’s a big digression from why I’m blogging at all, which is to highlight Peter’s latest, which looks at a study that overfed a few lean individuals by 2000 calories/day and measured their fat gain. What happened? They gained weight, but not as much as you’d predict based on a pure calories in/calories out energy balance theory obesity. Given they were overeating on highly rewarding foods like Snickers bars and chocolate milk, this would seem to fly a bit in the face of the Reward theory of obesity. What’s going on? Well, you have to read Peter, but here’s a taste:

Ah, but if insulin stores fat, why should the level of insulin fall progressively during a sustained hypercaloric eating episode? Surely you must need insulin to store those extra calories? In fact, as insulin levels fall, so does the rate of fat storage. The chaps gained, from Table 3, 1kg of fat mass in the first week and only 0.5kg of fat in the second week… Oh, I guess this must be because the subjects either (a) sneaked off to the gym in the second week or (b) flushed their Snicker Bars down the loo in the second week, without passing them through their gastro intestinal tract first (good idea!) or (c) got bored with Snickers and stopped finding them rewarding. And of course they disconnected their Actiheart monitors at the gym.

Otherwise how you can eat 2000kcal over your energy expenditure, equivalent to nearly 200g of fat gain per day, and gain a kilo of fat in the first week, then continue to eat an excess 2000kcal/d for a second week and only gain half a kilo of fat? Calories in, calories out, you know the rules. Hmmm, in the second week there are 14,000 excess calories-in, 5,000 stored, very interesting. …

[So what is going on here? …]

The mitochondria say they have too many calories. It’s easy for mitochondria to refuse calories from glucose by using insulin resistance, working at the whole cell level. In the presence of massive oral doses of glucose this must elevate insulin to maintain normoglycaemia. The elevated insulin diverts calories from dietary fat in to adipocytes, away from muscle cells. And inhibits lipolysis at the same time … So insulin goes up to maintain normal blood sugar levels, overcomes insulin resistance to run cells on a reasonable amount of glucose and shuts down FFA release to counterbalance its action in facilitating the entry of glucose in to cells.

Core to this is (a) there is no hyperglycaemia, insulin still successfully controls glucose flux and (b) insulin inhibits lipolysis. So you store fat. These subjects are both young and healthy. They do not have insulin resistant adipocytes, mitochondrial damage or a fatty liver. The system works as it should.

As time goes by fasting insulin levels fall and weight gain slows. Calorie intake doesn’t drop. The only plausible explanation is that the subjects generate more heat and radiate that heat during the second week of the study.

Important to the above study was that it was conducted on healthy, non-overweight individuals, so their metabolic systems working “as they should” would make sense — basically, their bodies ultimately start resisting weight gain despite overeating. They heat up and radiate off extra calories.

This makes a lot of sense to me based on my personal experiences overeating—anecdotally it seems to hold water (no glycogen storage = water retention pun intended I swear). Earlier this year I bumped up my caloric intake by at least 4K calories/week (maybe more). Weight gain was incredibly, surprisingly slow after the initial water weight gain as I went from a glycogen-depleted (less water retention) weight to a glycogen-replenished (more water retention weight). It was surprising to me that I didn’t gain more weight overeating, but what I noticed in the process was that I felt like I had more energy, felt warmer, more likely to be active, etc. — this is as compared to alternate day up-day, down-day eating (with a net deficit or close to it) a la LeanGains.com. I literally felt my body burning off at least some of the caloric excess.

Meanwhile, I paid particular attention to the fact that dietary fat providing calories in excess of my needs would tend to be stored (and made the assumption that excess carbohydrates aren’t easy to turn into fat) so I tended to overeat on carbs and not fat. I think that kept fat gain in check, too.

I’ll wrap with a thought about bodybuilders and a popular diet they use to gain weight — it’s GOMAD, which stands for “Gallon of milk a day.” Nearest I understand it is that you should basically eat your regular diet and then drink a gallon of milk (I believe whole milk is prescribed). The milk provides something like 2,400 of excess calories per day. That’s nearly 17K a week, or if that turned only into fat, it’d be a bit less than 5 lbs./week. I don’t know if this is true or not, but I doubt bodybuilders doing GOMAD actually gain 5 lbs./week. But why even bother with such a huge caloric excess in the first place? Probably because bodybuilders have found — via trial and error and a lot of self-experimentation — that in order to get mass gains (muscle, not just fat), they have to massively overeat to force the body to grow.

Seems our bodies are homeostatic systems and like to keep the status quo. Go figure. Ok, that was probably fascinating to 1% of you and likely .0000001% of the Internet, but I found it fascinating.

Thanks, Peter!

Compensating for Broken Fat Cells

When it comes to reading about the metabolic effects of eating a high fat diet (With low fat and low carbohydrate, in turn), I turn to Peter’s wonderful Hyperlipid. I was catching up on Reader the other day when I saw this post about broken mice. It’s a bit esoteric so be warned, but there’s an idea therein that I find particularly interesting — it pertains to mice with broken metabolisms.

The result is the following:

They develop neuronally mediated acute insulin hypersensitivity in their adipocytes, they then abnormally store fat at low levels of insulin, increase eating to compensate for this calorie loss in to adipocytes and eventually develop adipocyte distention induced insulin resistance, which shows as metabolic syndrome.

If I might try to distill the above, what I take from it is that these mice have a totally screwed up insulin response in their fat cells, causing them to snag up whatever dietary fat is present (taking it out of the pool of energy available to the body). If you’re eating a decent amount of carbs or protein (both increase circulating insulin), the net effect will be overeating as your fat cells soak up any accompanying dietary fat (and perhaps a bit of converted fat), effectively “starving” your other cells (you get hungry as a result). This works until it breaks (the fat cells get too big and can’t take on more nutrients). Once broken, the body can’t deal with excess energy and starts failing (metabolic syndrome).

This all reminds me of Gary Taubes’ analogy to the plugged bathtub filling up with water until the water pressure gets high enough in the tub to push through the clogged drain; and when/if this stops working, the water goes over the sides of the tub (metabolic syndrome). The tub is your fat. Something like that.

Gamers Solve Problem that Dogged Researchers for Decades

“Online gamers have achieved a feat beyond the realm of ‘Second Life’ or ‘Dungeons and Dragons’: they have deciphered the structure of an enzyme of an AIDS-like virus that had thwarted scientists for a decade.”

Awesome. The takeaway I see in this approach is evocative of self-experimentation. Gamers are basically lots of little experimenters. Perhaps gamers succeeding where scientists had failed for a decade is less about playing a (purposeful) game for fun and more about simply having enough people iterating on the problem with a basic incentive to succeed (it’s fun).

Read more: http://www.smh.com.au/digital-life/games/online-gamers-crack-aids-enzyme-puzzle-20110919-1kgq2.html#ixzz1YPrBQ3yL

Online gamers crack AIDS enzyme puzzle

(snippet)

Figuring out the structure of proteins is vital for understanding the causes of many diseases and developing drugs to block them.
But a microscope gives only a flat image of what to the outsider looks like a plate of one-dimensional scrunched-up spaghetti. Pharmacologists, though, need a 3D picture that “unfolds” the molecule and rotates it in order to reveal potential targets for drugs.
This is where Foldit comes in.
Developed in 2008 by the University of Washington, it is a fun-for-purpose video game in which gamers, divided into competing groups, compete to unfold chains of amino acids – the building blocks of proteins – using a set of online tools.
To the astonishment of the scientists, the gamers produced an accurate model of the enzyme in just three weeks.
Cracking the enzyme “provides new insights for the design of antiretroviral drugs”, says the study, referring to the medication to keep people with the human immunodeficiency virus (HIV) alive.
It is believed to be the first time that gamers have resolved a long-standing scientific problem.
“We wanted to see if human intuition could succeed where automated methods had failed,” Firas Khatib of the university’s biochemistry lab said in a press release.
“The ingenuity of game players is a formidable force that, if properly directed, can be used to solve a wide range of scientific problems.”
One of Foldit’s creators, Seth Cooper, explained why gamers had succeeded where computers had failed.
“People have spatial reasoning skills, something computers are not yet good at,” he said.
“Games provide a framework for bringing together the strengths of computers and humans. The results in this week’s paper show that gaming, science and computation can be combined to make advances that were not possible before.”

Failure to Move is the State of Paralysis

I keep returning to the idea of action (doing) over inaction (thinking). I also have been likening doing vs. thinking as similar to producing vs. consuming.   The problem with the consumption/production dichotomy is that the lines aren’t always clear as to which is which.  Sometimes you have to consume to produce.

Things I consume:

  • food/energy/time (necessary consumption)
  • blogs/books/tweets/email (some necessary, some unnecessary)
  • television (almost entirely unnecessary)

Things I produce:

  • blog posts/emails/ideas (derivative of consumption)
  • work/research/analysis (requires consumption)
  • art
  • well-being

What I mean by producing “well being” is that I create satisfaction through expending effort.  It seems that production takes effort.  I have to push my body through the mild discomforts of squatting 275 lbs. to have the satisfaction (as strange as it is) of a fatigued body.  I have to work through the mental gymnastics of writing out my thoughts to create a blog post.  I have to gather data and cajole understanding to create analysis.  It takes work.

Production has costs.

But perhaps the greatest cost of production is breaking the inertia of not doing anything at all.  Or worse still, imagining all the things you could (should) be doing but never doing any of them.  Not only does all of this low-grade effort fail to produce anything at all, it also reinforces thinking over doing.  It habitualizes inaction.  It amplifies the inertia.

This is why failure to move is the state of paralysis.  It’s a tautology, but it also boils down inaction to it’s most basic component: not doing.

I’ve  been thinking about this lately because I have so many ideas bubbling around in my head, most of which could be “big.”  And it’s that notion that these ideas have huge potential that makes me fear screwing them up.  Meanwhile, by nature of being “big,” they also have explicit costs.  I can very easily envision how much work they will take to make them succeed.  And wouldn’t you know it?  The more I think about them, the harder it becomes to act on them.

And like all productive efforts, all I have to do to break the state of paralysis is to move.

It is that simple.

How We Get Good at Something

It takes mundane, often boring, always repetitive practice. And often a whole lot of it. We learn by doing and not by thinking.

Watch this short creative take about Ira Glass’s advice on storytelling:

This strikes me as relevant to mastering any skill, and reminds me of George Leonard’s “Mastery” (a bit of a summary of Mastery can be found by Todd Becker, who prompted me to read Mastery in the first place — it’s a quick, inspiring/challenging book).

Watching that video reminds me of how I “became an artist.” I did a lot of art/cartooning as a kid and people would say to me, “You’re talented.” Being an artist was then, and still is today, looked at as some sort of “gift” bestowed from the heavens (and or my genetics). I’ve never believed this personally though.

How I became an artist was much simpler: I kept trying to copy the cartoon image of Super Mario over and over and over again, doing it better and better each time. I remember doing it 20-30 times one night for my classmates in maybe 1st grade. What I didn’t realize at the time was that I was inadvertently practicing how to copy something I saw with my eyes and put it down onto paper. Without any prompting or structured learning from parents or teachers, I trained myself as a five or six year old to draw cartoons.

This is the lunchbox that made me an artist:

A vintage plastic Aladdin Super Mario Bros. Lunch box - this is exactly what I used for lunch in early elementary school.

A vintage plastic Aladdin Super Mario Bros. Lunch box - this is exactly what I used for lunch in early elementary school.

This is how we learn: practice, perseverance, stumbling, and trial and error.

Back at it.

After an insanely long blogging hiatus, I’ve finally initiated a sitewide “upgrade:” I’m giving up on my old blogging platform (b2evolution, sorry buddy, we had some good times …) and have officially switched over to WordPress.  I’ve also picked up a shiny new WordPress theme via fellow Atlantan and friend John Saddington of TentBlogger.

I’m working on migrating all the old b2evo posts over to WordPress (hoping to enlist some help via a b2evo guru), so bear with me as I undergo this process.

In the meantime, here are a few things that I’m playing with:

  • BirthdayShoes.com — my overtly, bizarrely barefoot shoe fan site continues to grow as the minimalist footwear, barefoot running, and toe shoe movements ripple outward.  If I could just find the time to keep up with all the reviews I need to do!
  • Google — This is my dayjob here in the ATL.  Lately, I’ve been either researching the retail industry or playing with Google+ (Feel free to add me though if I don’t add you back, it’s probably because I’m having a hard time realizing who you are, so be sure to get my attention somehow).
  • Parenting — Do I really need to elaborate on this one?  Our youngest daughter is almost 2 and quite a handful.  Tack on the fact we recently moved into a house we bought in May and Sonal is pregnant (16 weeks today!) and life is busy.  Here’s Avi a few days ago telling me what to do!  The nerve . . . Stay right here, Daddy!
  • OEM Human (.com) This site is still extremely “beta.”  Hmm … maybe more “alpha.”  Anyway, this is a project I’ve had simmering on the backburner of my mind for at least a year now.  If you’re curious about it, be sure to sign up for the email subscription.
  • LeanGains — Been doing LeanGains for almost a year now.  Hope to post about the program soon.  Geez can’t believe it’s been almost a year.
  • Been quite interested in the impact of flavors on body set(ling)point per the works for Seth Roberts, Stephan Guyenet, and Todd Becker.
  • Recent reads include Beyond Brawn, The Brain that Changes Itself (awesome book), and most recently, Moonwalking with Einstein.
Hope to start posting more often here.  The blog needed a good reboot.  Here’s hoping this sticks.

Meatza! Meatza!

So last night I made a meatza for the second time. For those of you who’ve not had or heard of a meatza, it’s basically a pizza you make using ground beef for the crust.

I consider myself pretty carnivorous and I love pizza (Pizza and beer are make for the one-two punch to knock me completely off the paleo bandwagon*), but I have to confess: the notion of a meatza just didn’t appeal to me at first blush. Plus, I’d made a few attempts at the almond flour crust pizza and been a bit disappointed. It’s a lot of work to make an almond flour pizza, so when the result consistently disappointed, I just gave up on a low-carb pizza solution.

It was only when a few friends mentioned they had enjoyed meatza that I decided to give it a shot. I knew Richard had made meatza based off a meatza recipe from the Healthy Cooking Coach, so that’s where I scrounged up the basic directions.

Now, making a pizza is as simple as making a crust, adding toppings, and baking it in the oven. With a meatza then, the most complicated part here is making the crust. And it’s also the part that you’ve got to get right to make sure your meat pizza is delicious!

Enter my Italian grandfather’s meatball recipe. My Pop has a fairly famous (within the family anyway) spaghetti recipe for sauce and meatballs. I’m going to skip the sauce part for now because it’s a bit more labor-intensive. In a pinch, you can just use some spaghetti sauce from the store.

Anyway, it’s the meatball recipe that really knocks the meatza crust out of the park, so without further ado, here are the ingredients:

  1. I use a 12×17 rectangular pan
  2. Get a decent sized mixing bowl to mix the meat
  3. Start pre-heating the oven to 450
  4. For ease of mixing into the beef, I go ahead and get all my seasonings out and into a little bowl (this will make more sense in a second):
    • 1/2 cup grated Parmesan cheese**
    • 3 tsp salt
    • 1 tsp caraway seeds (this is the magic ingredient in my opinion)
    • 1 tsp oregano
    • 1 tsp garlic salt
    • 1 tsp coarse ground pepper
    • 1 tsp red pepper flakes (optional)
    • 2 lbs. ground beef (80/20 is fine)
  5. Seasonings mixed, put the beef into the mixing bowl, crack into it two eggs and mix beef and eggs first. This is because the runny egg can cause the seasonings to clump together and it just makes mixing a lot messier and less uniform if you don’t mix beef and egg first prior to adding the seasonings. Thus, the need for to pre-mix the seasonings — your hands are all covered in beef at this point, so you just have to pour in the seasonings!
  6. Add seasonings and Parmesan cheese and mix well! (Note: you can also do the Parmesan after the egg/beef pre-seasonings if you want)
  7. Take the mass of mixed beef and slam it onto your pan. BAM!
  8. Flatten it out: you should be able to just about cover a 12×17 pan with the beef
  9. Oven pre-heated, throw it in there for 10 minutes!

At this point, I immediately start pre-cooking certain ingredients that need a little extra attention; in my case, it’s sliced mushrooms and diced green pepper sauteeing in a cast iron skillet with some pasture butter.

Ten minutes up, take the crust out of the oven. Set the oven to Broil (it will take a few minutes to heat to this point).

You’ll now notice the crust has shrunk considerably and there’s a good bit of rendered fat in the pan. Pour the fat out of the pan. Optional step: take a paper towel and wipe up any extraneous beef “stuff” that is exterior to the crust. This is simply because it’s not part of the crust and if you leave it, it could cake to the pan and make clean-up more of a hassle.

Now, you just add your toppings. For me, I added Newman’s Sockerooni spaghetti sauce as a base, then a layer of pepperoni, then a base layer of mozarella cheese. From there, I add sliced green olives, feta cheese, the mushrooms and green peppers, more pepperoni, and top it all off with more cheese.

Broiler heated up, I throw it all back in the oven until the cheese is done. It cooks very fast at this point! Like five minutes is almost too long in our case, so make sure you keep a close eye on your meatza!

Take it out, let it sit for a minute or two, and slice and serve. I find this slices into six solid size pieces — I can eat a half a pizza under the right conditions, but one slice of meatza and I am good to go.

Enjoy!

Oh one more thing: I really like this alternative pizza combination. It is downright delicious and I don’t get that “sigh this isn’t really pizza” sensation at all. I’m not sure it is pizza, really, but it is really good, so who cares!

* Beer, chips, and salsa at Mexican restaurants being right up there, too.

** Were you to make the meatballs, you’d actually use two slices of bread, wet, and torn into small pieces OR 1 cup of plain bread crumbs (you can sub almond flour if you like)

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