Blue Corn and Salsa

I'm polishing off a bowl of blue corn chips and salsa just before I head to bed. I have to go get some blood work done tomorrow, and as a precursor to that, I'll be fasting throughout the day. I decided the right thing to do would be to go ahead and fuel up now, before I hit the hay. I've had this love / hate relationship with cholesterol for the last several years. I did get some good news last time I had it checked, and my doc actually pulled me off my medication at the time. This is just a follow up to see if I need to get back on it, or get to stay off it. Should be interesting to see. I hadn't really changed my diet very much the last time, so hopefully there will be little change this time. 

As an interesting aside, I wish there was a little more standardization in rating the "hotness" of these salsas. One company's "medium" is another company's "hot" and vice-versa. Mild is usually mild regardless of brand. I do dig the hot stuff from time to time, though. (I'm a big Sriracha fan...) I've even gone so far in the past as to write the Scoville scale numbers on the side of the bottles of hot sauce I have. Some would wonder why I haven't created a database for that yet. Oh trust me, it's coming. 

It's been a pretty rewarding weekend in many ways. I'm a database admin by profession, so I do a bit of travelling around and presenting / learning at various database related events known as SQL Saturdays. This weekend's was in Cleveland, Ohio. My daughter Evelyn went with me and as she likes to do, gave several of the speakers feedback on their sessions. Needless to say, they were impressed. :-)  I gave a new presentation of mine on the various states or conditions a database can be in. There's more to it than just online or offline. It went reasonably well, though one of my demonstrations didn't work the way I expected it to. C'est la vie. :-) I'll get that fixed and we'll be good to go.