Nice web site you sent me to, Frank (http://www.thekitchn.com/). Don't know if you found it searching specifically for grits or whether it's a regular, but if the former, you might enjoy browsing further.

I'm one of those cooks who just views a recipe as a starting place and suggestions (except for baking--that's chemistry and you'd better get the formula right), and most recipe sites on the net are kind of formal in the way they present recipes, like an instruction manual you're supposed to follow exactly. But I got into that site's more relaxed style--it's kind of like the way I post on this board, more of a story about something I cooked and a narrative of what I did.

Sounds like you're healthy as a horse, Frank. Except for the diabetes meds we take a similar range of stuff, and I look at the statins and others as like specialized vitamins, things I routinely consume to maintain health rather than get well. 74 and healthy harbingers well for breezing past 80. For a while after my heart attack I felt I'd been damaged and my life expectancy shortened, but nowadays I feel more like the old saying that that which doesn't kill me makes me stronger. Maybe we've been hardened by passing through the fire early enough to bounce back stronger?

I got into cooking to have my cake and eat it too, in a way, trying to both eat healthy and enjoy it, which as we know isn't easy. But I'm not a fanatic about diet; I figure that as an omnivore, my body was designed for variety, and the best thing I can do is eat lots of different things, each in moderation. My meat consumption's declined to normally just a sandwich's worth daily, but I don't think I'll ever go full veg. A little meat is a normal part of an omnivore's diet. My body seems to like having a little of it (though nowadays a lot, like a burger, kinda makes me queasy).

Stay healthy, Frank.