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Wellness Wednesday for August 5, 2026

The Wednesday Wellness threads are meant to encourage users to ask for and provide advice and motivation to improve their lives. It isn't intended as a 'containment thread' and any content which could go here could instead be posted in its own thread. You could post:

  • Requests for advice and / or encouragement. On basically any topic and for any scale of problem.

  • Updates to let us know how you are doing. This provides valuable feedback on past advice / encouragement and will hopefully make people feel a little more motivated to follow through. If you want to be reminded to post your update, see the post titled 'update reminders', below.

  • Advice. This can be in response to a request for advice or just something that you think could be generally useful for many people here.

  • Encouragement. Probably best directed at specific users, but if you feel like just encouraging people in general I don't think anyone is going to object. I don't think I really need to say this, but just to be clear; encouragement should have a generally positive tone and not shame people (if people feel that shame might be an effective tool for motivating people, please discuss this so we can form a group consensus on how to use it rather than just trying it).

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I moved into a new house. The previous owner left me a Memphis wood fired grill on a very tricked out outdoor kitchen. It's ridiculous.

What should I grill?

I'm thinking I need to host a steak and eggs brunch for my run club. And maybe do something with brisket or ribs on an evening.

Is this just how the median affluent Texan lives? Have I been a fool for thinking we blue state coastal elites knew how to live?

Fish. What's the American equivalent of the gilt-head bream or the European seabass? Ocean-going fish, just big enough for one or two people, no fiddly Y-bones, mild and flaky flesh.

I would say the cultural equivalent is probably snapper. But I’m no angler, and I suspect there is considerable regional variation across the different waters of the Americas.

For reasons that are not at all clear to me, Chilean sea bass somehow occupies a premium segment if you mean American in the Pan-American sense.