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Do you brush both sides or only one side of the tortillas with oil before the oven?

Hey,
I have been a reader off serious eats since it's inception. As the readership of this blog has grown so has my waistline. My recent move to Texas hasn't helped anything, now that I can just get in a car and drive everywhere. It got very bad lately with a lovely potbelly, I got lasik on Thursday, and promised myself that if I was going to blow 3 grand on vanity, then I will actually look good.
Now that I can see, diet starts now. I am reading your back columns on this subject for tips.

I recently hosted a house party, and my dutch friend brought a giant wheel of cheese and two bottles of Genever, old style and new style. Apparently during WWII there was a shortage of key ingredients for genever so a new style was developed that incorporated different flavors. The new style is now more popular than the old.
I liked both. I have to admit we didn't get fancy with the stuff, but it makes a killer G&T, esp if you get real tonic that still has quinine in it.
I thought that it had far more flavor than regular gin, and was actually pleasant to drink rather than something to drink that doesn't stain clothes.

I am proud to live in what looks like the only spot in doxie with a clover. I tried seom coffee from the place java joe's that has the clover. It was good, but not life changing. Then again, I am not a coffee snob, generally drinking maxwell house from a mr. coffee, so what do i know?

Cold leftover pizza that I bought on the way home the night before.

These ideas all sound so good. I guess being as ready as possible before guests arrive is the best idea...and that rules out migas!

Skinnyfatty, you want oil on both sides of the tortillas, but I usually accomplish that by stacking them as I go, so the oiled top of one tortilla rubs off on the unoiled bottom of another as I oil its top. I find that this does a good job of limiting the amount of oil I use; if you use too much, the baked chips don't taste or feel right.

That egg recipe looks great!

If I'm cooking for a crowd, I tend to make something like a baked pasta or a roast chicken with a green salad. I don't like having lots of burners going when I'd rather be social with guests. I'm the sort of person who makes all my sides for Thanksgiving the day or two before so they can reheat in the oven while the turkey rests!

The last couple of times we've had guests over we've made fondue. It's low maintenance and interactive, great for gatherings!

I really enjoy Taverna in the Warehouse District. I am also vegetarian, but eat fish occasionally and have never had a problem there.

Congratulations on being able to box up half of a delicious meal. I don't know how you do it. I'm going to go on the record here with the only diet that's worked for me, even though everyone will attack me for it: being hungry for a bit of time each day, but having a really good meal during the "not hungry" part of the day.

My thinking goes like this: the concept of modern nutrition came about in the 70s, 80s, and 90s. This timing corresponds with everyone becoming fatter, less healthy and more tired. Clearly what they are telling us to do does not work.

Why would the body burn fat when it isn't hungry? I know what they say about eating five times a day leading to weight loss, but it's illogical at a basic level, at least to me - and I admit being pretty twisted now and then.

So, now I go out and have a great, massive lunch - usually a soup and a large entree, and desert, and then have at most a few pistachios nuts or a piece of bread (and plenty of fluids) to hold me over the rest of the day. By the time I'm going to sleep, I'm becoming a bit hungry. While I'm off in dreamland being assaulted by my peers and mentors, my body is burning its stored fat reserves.

I started to lose weight with this almost immediately. I can see the result when I cheat and get back on the program within one to three days. I feel better than I have in years, and my self esteem has taken a huge boost. If anyone out there is feeling adventurous, try it out for a week. You've got nothing to lose.

p.s. Nice site Ed. It seems really well put together in the little details. You may remember my name: we worked together in the late 90s on a web project similar to this that fizzled.

How about White McCain-adamia Nuts? Vanilla ice cream with white chocolate chunks and white macadamia nuts.

Now, if I could only figure out how to work "Aged" into the recipe...?