We took G in for his annual check-up yesterday.  Since I'm a numbers guy, he's in the 71st percentile for height and 95th percentile for weight.  Normally, I would prefer a child's weight percentile > his height percentile.  This is because they can go on a massive growth spurt at any moment and I would much prefer that they be *slightly* over-nourished than under.  Also, my family is big boned (seriously!!!) so I would expect him to weigh more than a typical kid.

So while our pediatrician is doing his exam, I look at G sitting shirtless on the examining table.  I could not help but notice the faint beginnings of man-boobs and a spare tire.  That's not a pretty sight on me, let alone a 7 year old.  I guess it looked kind of cute in a weird way because he's my kid, but you don't want your kid to be nicknamed "sumo" or some sh*t like that.

WHAT SHOULD BE FOR DINNER?

Mrs. Fly and I got around to talking about changing our diet a little.  Nothing crazy - but maybe replacing one or two meals a week with fish or something. You may have noticed a shocking lack of fish in the "What's for Dinnner?" section.  What's funny is that I *LOVE* fish (and not just at the poker tables).  But I and the snooty neighborhood we live in have a fundamental difference of opinion as to what a "fish" is.

Apparently, the local supermarkets think that "fish" is headless, skinless fillet of some unbelievably flavorless sea animal, like say, tilapia, cod, flounder, sole, etc.  Now I'm not saying those fish aren't fine once in a while, but show me a guy whose favorite fish is one of those *fillets*, and I'll show you a faux fish lover.  Those "fish" are mainly just a medium for holding beer batter, tartar sauce, butter, etc.  And don't get me started on the $20 a pound Chilean sea bass and halibut - it's like the whole chicken breast thing but amplified tenfold.  Not saying I won't eat them, because I like all kinds of fish, but seriously, wtf?!?  Some of my favorite fish can not be found at the local places - mackerel, belt fish (cutlass fish), croaker, etc.  And there's just only so much salmon and tuna steaks I can eat.

I like eating the *whole* fish - fillet, skin, innards (when edible - not fugu ldo), and head.  Not sure if you guys know, but a bulk of the nutritional value of fish is not in the fillet.  The skin on many fish have awesome flavor and if cooked right, awesome texture.  Depending on the fish species, some of the innards and eggs are super-tasty and can be a delicacy (caviar from sturgeon, salmon roe, etc).  The meat around the belly is super tender (like toro), but may not be found in processed fillets.  And in many species, the best meat is in the cheek (face cheek - not ass cheek).  So try and venture out from your fish fillet safe-haven.

Anyway, I think we'll need to go a little out of our way to find a good fish vendor around here.  Details to follow.