Interesting thing about my recent run good...  This may all be just coincidence, but remember I had a cold the past few weeks and TableNinjaFT has not been working properly?  Those two factors led me to play shorter sessions and fewer tables than normal.  In fact, for the month I only played 78K hands (which is 50% less than my high month) and barely over 500 hands per hour (which is about 40% less than in January).  So you would have thought that would have been 40% less money per hour.  But maybe not.  My last dozen+ sessions:

I mean it's not a great sample size, but maybe when your win rate is close to "zero," you should play fewer tables and try to get better rather than trying to get in tons of hands an hour.  The extra few seconds in between hands really help me think about the hands a little more and I'm definitely picking up a lot more +ev spots than I used to.  But we'll see how I feel about it when my run-good stops.

And you may have noticed that I didn't play any more hands on Stars...  funny how a little run-good will change "moving to a new site" plans.

WHAT'S FOR DINNER?

We decided to venture to a neighboring "heterogeneous" town to see if we can find a better fish store.  A few of them seem to have closed during the recession, but we found one that looked pretty big.  We walked in and was appalled to see a huge fish counter full of 95+% FILLETS!!!  Ugh.  They only had three kinds of whole fish - snapper, branzino (aka European bass) and trout.  Since we recently had snapper, we got one branzino and trout (because they were both pretty small - like a pound and a half each).  We just grilled them with rosemary and lemon.  Sometimes, simplest is just best - especially when you have delicate ingredients..

I told the fish guy just to "clean it and leave it whole" - what I meant was that he should not remove the innards.  But maybe I needed to be clearer because they took all the guts out.  Noob!!!   Ugh.  I need my guts!!!  They go so well with some fava beans and a nice chianti...  What do you expect from a place that has 95+% fillets?!?

So while I was wallowing in my fish despair, I saw that they shucked oysters, so we got a tray of bluepoints.  Not really one of my favorite varieties, but I suppose it's a "standard" on the east coast.  There are a few places around here that sell oysters, but none that I saw that would put them on a half shell for you.  And it was only a buck each!!!  So maybe we just go back just for oysters.  That shucking is hard work!