In case you were wondering...

When I order a steak rare, I mean rare. Not medium-rare. Not medium. And, certainly not cooked to any temperature that is described in any way as "well".

To all you back yard barbeque-ers, gourmet chefs, Suzy homemakers, restaurant cooks, and you too: this is what my steak should look like. Any thing other is really great quality dog food.

This steak was the most perfect, exquisite piece of meat I have had in a long time. The potato: a little dry. meh.

(disclaimer: I would like to assure anyone who feels the necessity to comment on my eating habits: yes, I do know that meat is murder. I respect your beliefs, but I still enjoy it very much. And for those of you who are convinced that beef must be cooked to a certain temperature to be safe: I will be okay. It will be ok. No worries.)

What's wrong with a few little germs?

Why, oh, why must everything be anti-bacterial? What's wrong with a few friendly little germs hanging out and keeping your immune system in tip-top shape?

I can't take it anymore!

Yes, I use anti-bacterial soap (really, I will use what ever is available, I don't search out the anti-bacterial stuff), but I refuse to go beyond that. That ewwy, gooey gel that you're supposed to rub into your hands. What is that made from? Do I really want it to be absorbed into my skin? multiple times during a day? Do I want to touch my food after? It seems like a fate worse than germs. This has become clearly ridiculous. I am a healthy person and I don't need an anti-bacterial bubble to keep me from getting sick. My body is designed to that on it's own.

And what of the super germs? You know, the ones that are created by regular germs mutating to evade the ever increasing army of anti-bacterials. Those of us who are putting up a fight against the anti-microbial pushers may have more of a chance (as our immune systems have been working out). But, hold on Purell lovers, how will you protect yourself from these super germs? That gel isn't going to cut it.......