Errington Fleet

While driving along Grafton Rd., I came across this entire fleet of
dry-docked aluminum boats. They seem to be in good repair, as if
ready to fish the forested seas of Errington.

Shogun, Haley M, and Grand Slam had at least enough history to acquire
names. The others are unidentified. Each one seems to be
built for a particular task - I'm curious to know what
those were and why they're here.

Life in Three Dimensions

The Caribou-Chilcotin region of BC is dotted with many lakes and
ponds:

Paul contemplates Green Lake...

Mount Begbie fire tower and lookout:

The Mount is not too tall, but the climb up has cliffs just high enough to barely kill you if you fell over....

The fire tower commands a huge panorama of the Caribou-Chilcoten plateau which sits at about 3,000 feet above sea level.

Road Trip

Paul and I drove up to 100 Mile House to visit "Gramma and Bill" ... but a fire in the Fraser Canyon sent us on a detour. We'd normally have taken the Trans Canada Hiway at Hope up through Lytton and then Hiway 97 at Cache Creek to continue north.

Instead we took the Coquihalla as far as Merritt. There we got onto the local hiways again and had a very quiet scenic drive towards Logan Lake, then past the huge Highlands open pit copper and molybdenum mine, then back onto our normal route.

Some photos:

Re: Accountingability

Response from London Mabel:

Not for me, bebby! I'm allergic to counting calories. (And do keep in mind that the BMI is not a great tool.)

Check out this book next time you're at Chapters--it's coool.

http://www.amazon.ca/Mindless-Eating-More-Than-Think/dp/0553384481/ref=sr_1_1?ie=UTF8&s=books&qid=1214948666&sr=8-1

Brian Wansink is a Stanford Ph.D. and the director of the Cornell University Food and Brand Lab. He's spent a lifetime studying what we don't notice: the hidden cues that determine how much and why people eat. Using ingenious, fun, and sometimes downright fiendishly clever experiments like the "bottomless soup bowl," Wansink takes us on a fascinating tour of the secret dynamics behind our dietary habits. How does packaging influence how much we eat? Which movies make us eat faster? How does music or the color of the room influence how much we eat? How can we recognize the "hidden persuaders" used by restaurants and supermarkets to get us to mindlessly eat? What are the real reasons most diets are doomed to fail? And how can we use the "mindless margin" to lose–instead of gain–ten to twenty pounds in the coming year?

Accountingability

It's a known phenomenon that just the act of accurately tracking expenses leads to improved financial control. Even before implementing a budget, etc... I think it's the same for food intake... Anyway I'm stuck at a plateau in my desire to regain a healthier weight... always fluctuating around 220 to 225 ish...

So I'm getting back on a piece of dieting software I bought a while back - it helped me calculate body mass index, reasonable caloric target for gradual loss, etc... I think I'll put this in my Blog too as a way of "going public" with my goal of attaining a healthier weight and activity level.

To put this in perspective, my "ideal" weight is about 190 to 200. A 30 lb. reduction would be nice as this also happens to be how much fuel my little plane burns for one hour of flight. It would be like adding a performance gain in the airplane at NO COST! Wow...

FWIW if you care:

http://www.calorieking.com/software/ckdietdiarymac.php