Cost of living continues to be one of the most powerful forces shaping where Americans choose to move. In 2025, the relationship between affordability and migration was especially clear: states that offered lower everyday expenses consistently attracted more new residents on a per-capita basis. Oklahoma, Mississippi, and West Virginia rank as the three least expensive […]
Source: The consumer price index rose 3.4% last month compared with a year ago, the Labor Department said Friday, the same as in July. But on a monthly basis, inflation quickened, as costs jumped 0.4% from July to August, up from an increase of just 0.1% the previous month. U.S. inflation accelerated last month as […]
New research continues to affirm the prognostic utility of the coronary computed tomography angiography (CCTA)-derived perivascular fat attenuation index (FAI) score in assessing cardiovascular risks for patients without common risk factors such as smoking history, obesity, hypertension and diabetes. What CCTA-Based AI Detection of Coronary Inflammation May Reveal About Patients with No Traditional CV Risk […]
Source: It’s Mostly the Hospital Prices, Stupid https://rickriley.substack.com/p/its-mostly-the-hospital-prices-stupid Yikes.
BD overall is associated with excess mortality from both natural and unnatural causes. Meta-analytic evidence suggests that all-cause mortality is approximately doubled, with particularly high relative risks for suicide (12-fold) and other unnatural causes (7-fold) alongside a substantial increase in natural-cause deaths (2-fold).9 However, most mortality studies have not separated BD-II from BD-I, leaving BD-II’s […]
garyskitchen.net 
You season a cooking pot?
Personally, no. I once owned an iron skillet that I was attempting to season until someone washed it. Both of my woks are unseasoned.
I don’t understand. What is seasoning a pot or pan or skillet?
Seasoning a pot/pan/wok involves heating cooking oil at the beginning, wiping away excess oil, and allow the wok to cool. Once you start cooking food in the wok, you never use soap and water to clean it. You wipe out the food particles, add oil, wipe again, then store away for the next use.
I think that’s how my late friend used to treat her cast iron skillet.
After multiple uses, the wok develops a coating of oils and adds flavor to any future meals cooked in the wok. It never gets washed.
Isn’t that a breeding ground for bacteria?
I think the heat would kill the pathogens
Of course!