We won’t Get Fooled Again!

Fool me once… shame on you. Between Christmas and New Year’s of 2009, my sites were hacked and my domain rymocs.com was infected and spreading malware across the Internet. I only knew because Google searches for any of my sites would redirect to a Google warning page. Luckily, I found the issue quickly, and resolved it in a day. Google took another day to return my site back to normal, so about 3 days of down time resulted in many lost hits and site visits.

Fool me twice… shame on me. Wednesday, April 7, 2010 turns out the Google warning message shows up again, but this time two of my sites were broken into and hacked. Rymocs.com had malicious code interjected into a post via the database, and Cajun Chef Ryan had two files updated with similar malware code. The two CCR files were modified on Monday, April 5 and it took Google two days to put up the warning message on Wednesday. Essentially, the sites were down from Wednesday through Saturday, or about four days. Today, Sunday is the first day the sites are showing clear redirects with no warning messages.

We won’t get fooled again! The good thing to come out of this, and I have to actually thank the snot nose, evildoer F#%K hackers who did this, because we won’t get fooled again. Measures are in place now to monitor and protect the sites. Any suspicious activity will be reported the minute it happens, not one, two, or three days later, the alarm system is armed and operating. Like an alarm system for your house, my sites are now protected, so if anyone makes attempts to hack in again, notifications will be dispatched , they will be caught in the act, IP addresses will be recorded and your location will be found.

We’re Back!

Now back to the real purpose for this blog, talking about food and cooking. I have a lot of catching up to do, about a week and half worth of Eat To Live daily updates, some recipes, photos, and progress tracking for our health and weight loss. So, please stay tuned as we get back to normal in the next few days, and please know that you can visit my sites without any virus warnings or issues.

If you happen to get any warnings again, especially the false positives that result from some JavaScript on my pages, please give me as much detail as possible with the error or warning messages. If you have any doubt about my sites, please go to my main domain name site www.rymocs.com and you will see the SAFE Hacker Tested seal from Network Solutions.

Bon appetite!

Cajun Chef Ryan

ETL Week 1, Day 4 Recap (Wednesday, March 31, 2010)

At first, I was going to journal one large post on the final three days of week one on the ETL diet, but it grew into many pages, so I have split it up into separate days.

If you have not followed our progress on the Eat To Live Diet then you may want to read from the beginning and then jump back here:

Greens and Beans, baby!

Eat To Live, It Starts

Eat To Live, Week 1 Day 3

Eat To Live, Week 1 Day 4

Ryan: lost another 1/2 pound, and at 228.5

Monique: lost 1 pound

For dinner, we ate a vegetable plate, which consisted of cooked kale with onions and celery along with some steamed spinach, a dollop of hummus, and some eggplant dip. I have to say that we are not very fond of the eggplant dip, but it was my first time making this one, so trial and error resulted in more error. For the recipes on the cooked kale and eggplant dip, see the recipe titles linked below. We also ate a bowl of the Anti-Cancer soup and then Medjool dates for dessert.

Activity

Our neighborhood 1-loop walk for thirty minutes, or about 1.55 miles, and 1 hour on Wii Sports and Wii Fit for me, and for Monique a thirty minute, 450-calorie burn workout at Curves.

Recipes mentioned in this post:

Eggplant Dip

Steamed Kale

ETL Week 1, Day 5 (Thursday, April 1, 2010)

Ryan: lost 1 pound and at 227.5

Monique: lost ½ pound

Breakfast

Ate a bowl of cooked oatmeal with raisins and Monique dined on a Clementine and some dates, we both had our regular hot tea with honey and a splash of milk and a ½-cup of orange juice each.

Lunch

Fresh greens salad with romaine, spinach, kale chips, cucumbers, tomatoes, garbanzos, olives, hummus, and fire toasted tomato dressing. Along with lunch, we both had an immunity drink, and one ounce of mixed nuts consisting of walnuts and macadamia nuts.

Dinner

We ate a mixed greens and fruit salad of romaine, spinach, cucumbers, tomatoes, kiwi fruit slices, pineapple wedges, garbanzo beans, kale chips, avocado slices and fire roasted tomato dressing.

Activity

Neighborhood walk with 1-loop for 1.55 miles.

We have now named our walks the “Talk and Walk”, and even our “Walkie Talkie” as we spend as much of the time together exercising as we do talking and catching up on our lives, reviewing the day, and our thoughts and dreams. We crave our walks so much and cannot wait to share our talk/walk in the evenings; we may even start another walk in the early mornings now that the sun is up earlier.

Quite tasty and healthy too, this recipe has no added salt or oil in the preparation, and tastes great also a bed for cooked beans.

On the Eat To Live diet plan you utilize a process of steam saute, which consists of using the natural juices of the vegetable or small amounts of vegetable stock to steam cook the food. Also known as sweating down the vegetables. No oil was harmed in the making of this dish.

This dip has no salt or oil added, and seems a bit wetter than I had imagined, we were not very fond of this one, but next time may make it with less tomato and more eggplant. We thought it would be similar to a Baba ghanoush, but since I have not made one of those either, I will have to try both next time. Possibly add some tahini in it for texture and flavor.