Poker's been super frustrating lately. I'm 8bis below ev the last three days, but I'm up over 4K.  I guess that's a good sign. I'm also getting back into my normal "grinding" hours, so playing time has not been an issue.  I'm starting to develop a better feel for 6max, and I think I should continue to see progress. I want to say half the players seem fairly solid, but there are some unbelievably spewy regulars. I had attempted to play slightly LAGgy at first, but that was a mistake. There are actually a handful of regs who 3bet over 15%. So basically their 3betting range almost equals my entire open raising range. O really?

I wasn't intentionally trying to play LAGgy - I think it was a carry over from when I was practicing that style at 1/2 Rush.  If I had put any thought into it, I should have played tighter.  Play tighter vs loose players and looser vs tight players.  I'm my attempts to play a little looser at 6max, I had been borderline reckless.  I think I've managed to contain most of my spew, so I'm pretty optimistic about my prospects. I'm so encouraged that I may start adding in 3/6 6max tables in the next few weeks.

The main thing I still have to get used to is the volatility.  According to my HEM, my standard deviation in 6 max is only 20% higher than full ring.  I find this very hard to believe because it feels like I'm playing large pots a lot more frequently.  In full ring, people play a very tight range of hands so usually after a round or two of betting, the hand is over.  In 6max, because hand ranges are so wide, it takes 3 rounds of betting to get some off of 2nd pair - and sometimes that's not enough.  People get stickier to their hands (as they should), so this leads to more interesting situations.  Playing 6max has definitely helped my full ring game (altho it hasn't shown up in results yet), and made me realize some leaks I had before.

WHAT'S (coming up) FOR DINNER?

"We" made friends with a nice couple from a holiday party (okay, Mrs. Fly did all the work - I'm just a freeloader), and they invited us over to their house for dinner tomorrow.  The wife was a chef at Mario Batali's Babbo restaurant, so this should be awesome.  Coincidentally(?) we know a few chefs.  Imagine that!  Fatty makes friends with chefs!  We have friends in Philly (gotta give a shout out to Andrew Song and Patty from the forums, as they always appear when Philly is mentioned) where the wife used to be a seafood sous chef at Le Bec Fin.  I've never been there, but I hear it's one of the top restaruants in the country.  Oddly, in the 5+ years we've known them, she's never made us any seafood - only this eclectic chili.  I wonder if those years of preparing seafood in a high pressure environment turned her off.  We also know a couple where the husband was a chef at Patroon (a business eatery in Manhattan).  He made us these unbelievable braised short ribs once.  Unfortunately, the portion was like 6ozs.  It was like making love to a stunning woman, and being told to stop after 3 minutes.  Hey buddy!  Save the fancy plating and look at your customers (see whale watch)!  JK - they're one of the funniest couples we know.  We should be paying both couples a visit in the next few months.