Game Review for Tri-Stat dX

After writing this review for RPG.net, my wife and I got to talking yesterday in the car. We determined that Tri-Stat dX would not be used with as near of frequency as it is online for our game group if we had a real-life game group. The reasons for this are two fold: Online, Tri-Stat dX brings combats to a quick end making it the system of choice and yet, Tri-Stat dX would more than likely read and play a bit blandly when sitting around a table. There is just not enough going on in Tri-Stat dX too keep up the mental facilities I feel that games like Savage Worlds, Gunslingers and Gamblers, Apocalypse Prevention, Inc, Alpha Omega, and Spirit of the Century bring with them. That is not to say that i would not run or play Tri-Stat dX around a table, but that is why I gave it a 4/4/ score at RPG.net.

On to the review...

Wild Strawberries

One of the benefits to living in the woods is that every once in awhile, we get the opportunity for some authentic hunter-gatherer action!

This is a strawberry.  It is very tiny.  How tiny is it?

This tiny.  Here, it is pictured beside a farm-grown strawberry, purchased from a conventional supermarket.

Here's a closer look at the differences.

I think they're quite lovely, the way nature intended.  Though they get munched down by exploring children far too fast to do anything with!  But that's alright with me.

Next month we should have wild black raspberries.

Verdilak's take on their flavor:

Flavor of the Wild Strawberry: Not sweet at all, but gloriously tart. Not sour enough to make your tongue curl even a slight bit, but a great tarty flavor. If they could get this flavor in the domestic ones, I would become extremely happy.

Flavor of the Domestic Strawberry: Sweeter than the wild strawberry, but when tried one after the other, it is very evident that the Domestic is more filling due to its size but has very little flavor other than the sweetness. The Wild variety is bursting with flavor.

Update of the Feta-Stuffed Celery

Made the Feta-Stuffed Celery today as per the recipe for my kids. My youngest did not want anything to do with them but the other two loved the flavors and ate a few stalks each. My wife decided that they were decent and filling, but not her favorite thing ever. Then again, she isn't all that much of a fan of feta when  it is not in a salad.

Anyways, pictures are now up on the original post since my wife was kind enough to showcase us with her l33t photography skills.

Game Review for Alpha Omega

Another review I posted to RPG.net and I gave it a 5 for Style and a 4 for Substance due to a few things that were missing. However, it is an excellent game that I cannot wait to play again.

Disclaimer: While I received the pdf and print copy for free, it was not for me to review them, it was due to a give-a-way that was going on in the rpg.net forums around a year ago.

Bad News about Climate Change

But great news to us Paleo and Primalers!

The concept of ocean acidification is pretty bad, what with its causing harm to shelled organisms. This was going to hurt the shellfish industry.

But it turns out that the amount of protein in plants goes down with increasing atmospheric CO2 ppm. This is because the plants cannot assimilate nitrates as easily (which is our main way of fertilizing, btw). This loss of protein slows plant growth and reduces nutrition content.

Carbon Dioxide Enrichment Inhibits Nitrate Assimilation in Wheat and Arabidopsis

The concentration of carbon dioxide in Earth’s atmosphere may double by the end of the 21st century. The response of higher plants to a carbon dioxide doubling often includes a decline in their nitrogen status, but the reasons for this decline have been uncertain. We used five independent methods with wheat and Arabidopsis to show that atmospheric carbon dioxide enrichment inhibited the assimilation of nitrate into organic nitrogen compounds. This inhibition may be largely responsible for carbon dioxide acclimation, the decrease in photosynthesis and growth of plants conducting C3 carbon fixation after long exposures (days to years) to carbon dioxide enrichment. These results suggest that the relative availability of soil ammonium and nitrate to most plants will become increasingly important in determining their productivity as well as their quality as food.

They used ppm's predicted for ~2100 to show this, but also saw harmful effects on crop growth using ppm's similar to what we're going to see in the next 40 years, even assuming some progress on limiting CO2 growth.

This also means that higher CO2 means poison ivy becomes more virulent.

Bacon Fruit Cups

These are perfect for buffets, picnics, and other single-serving, no-utensils eating extravaganzas.

Feta-Stuffed Celery

My wife and kids seem to get tired of meat as a large part of every meal, so I am looking for items that I can make for them that does not have meat, like the following Primal recipe:

6 stalks of celery
1/4 cup sour cream
1/4 cup feta cheese, crumbled
1/4 cup chopped almonds, toasted
1/4 t. dried dill

Rather simple, clean the celery and cut off the ends as normal. Mix all of the above ingredients with each other, though only use half the almonds. Fill the celery with the mixture and top it with the remaining almonds, sprinkled lightly. Cut into 4 inch pieces and serve.

While this will not be edible by myself due to the fact that dairy and I are incompatable, my wife and kids love dairy and this would make a quick and easy snack for them.

Should have 4g carbs and 3g protein per serving, which is perfect for those of us who are eating this way.

The Art of Smoking... food that is

The modern method of smoking foods evolved from its roots as a process for preserving. Long before refrigeration and chemical preservatives, smoke was used to extend the shelf life of most foods, especially meat. Wood smoke contains many of the chemicals (formaldehyde and acetic acid, among others) that slow the growth of microbes. In addition, the pH level of smoke is a very low 2.5, which is extremely friendly to microbes.

Today, smoking has become much more than an age-old technique for preserving, tenderizing, and adding flavor to food. Smoking has become an institution to festivals, clubs, organizations and above all, competitions. People are smoking cheeses, fruits, nuts, vegetables, salts, and anything else they can get their hands on.

This post, however, is about smoking meats. C'mon, its a Paleo blog, did you expect nothing less?

Meat to Use