I was wrong. I didn’t think the “Watchmen” movie could do the book justice.

It did the book justice. It may have even improved on it in spite of (or perhaps thanks to) certain missing elements.
potential spoilers

I’ve been aggressively low-carbing and appetite-suppressing since mid-January, and it has been working. I’m down about four or five notches on my belt, about 1% or 2% body-fat, and my weight is down 8 pounds from my high of 190, and my average weight (the “center point” around which it seems to fluctuate during the week) is down 5 pounds from 188.

Oh, and the cholesterol test I took on Wednesday came back at 160.

I’m feeling great.

Last night I ate out at Bangkok Grill in Orem (800 S State, on the east side of State and the south side of 800 — you REALLY need to eat there if you haven’t) with a bunch of local pros and friends. My stomach seems to be smaller than it used to be. I overate, yes (it’s still quite hard not to) but I hit the “I have overeaten” feeling far, far sooner than usual.

My goal: By the time any of you non-Utah folk actually see me again (WorldCon in August, Self-Syndication Seminar in September) I want to weigh in at a trim-no-wait-that’s-actually-svelte 160.

My buddy Bob has been podcasting his book “Death by Cliché” and running a slice of Jonathan Coulton’s “Skullcrusher Mountain” during the credits at the end of each episode. This is acceptable use under the terms of the Creative Commons that Coulton uses instead of copyright, or so Bob tells me.

Today I got sick of hearing just the first verse and chorus, so I spent 99 cents on the song.

It’s 99 cents I wouldn’t have spent without repeated exposure. It’s only the third Jonathan Coulton song I’ve spent money on. It’s also my new favorite, displacing his “Still Alive” contribution to the Orange Box.

Moral of the story: people will pay for stuff that they can get for free. Not that anybody reading my blog doubts that. I’m making a living that way, after all.

Oh… favorite lyric from “Skullcrusher Mountain” (which you should at least LISTEN to, if not purchase outright):
“Isn’t it enough to know that I ruined a pony making a gift for you?”

There’s a Valentine’s Day sentiment we can all get behind, I’m sure. Just don’t use too many monkeys.

Before we start with this recipe, I’ve had one of these each day for the last two weeks and have lost about five pounds so far. Low-carbing doesn’t work for everybody, but I experimented a lot with diet and exercise recently, and only a return to lower-carb eating has had the right effect.

The recipe:

1 Mission Carb Balance tortilla — medium sized (the white ones). These have an “impact carb” count of about 10g.
1 to 2 tbsp tomato paste or pasta sauce. Pick your favorite.
about four to six ounces of good cheese. I used sliced Jarsburg (a sweet cheese reminiscent of emmentaler), queso quesadilla (think “mexican mozzarella”) and a shredded blend of jack and cheddar.

Pre-heat the oven to 400F. Toast the tortilla crisp in a skillet or on a griddle on the stove while the oven preheats. No oil. Do this dry. You want it to be as crispy and dark-golden as you can get it without burning it, and you don’t want to add “fried-food” chemicals to it.

Take the crisp-toasted tortilla and lay it on a baking stone or thick cookie sheet. Spread the tomato sauce on it. Layer the cheese on it. No skimping. The cheese should be thick. Put it in the oven, switch the oven to “BROIL” and set a timer for 6 minutes.

Do some dishes while you wait. 🙂

What emerges from the oven after six minutes will look, smell, and yes TASTE just like a thin-crust pizza, only with a super-thin crust. Oh, and the cheese will be far, far better than any pizza-chain cheese. Depending on the ingredients and the amount of cheese, this meal will set you back between 250 and 500 calories, and maybe 15g of carbohydrates.

Not low-carbing? Same recipe, use any old tortilla, and get decadent with the toppings. The only real trick here is getting the tortilla crispy enough to support finger-fooding the pizza wedges.

I just had one of these made with Jarsburg and a cranberry chevre — no sauce, and only those two cheeses. Really, really good.