Had a rather relaxing week in Jamaica. Beautiful weather and friendly people. It was nice to just sit around a pool and read something besides computer or medical textbooks. I confined my reading to mostly ancient history.

Since being back I've be messing around with Facebook, the social networking website that everybody seems to be on nowadays. I think it is much better than MySpace, since it does not allow you to alter the appearance of your pages all that much. I always found MySpace rather unsettling, what with all the blaring colors, poor quality videos and music on people's sites: most of which I prefer not to see nor hear.

When Facebook does allow you alter stuff, it is mostly in the form of applications ('Facebook Aps') which run inside of Facebook. Programming these applications can be perplexing, since Facebook uses may proprietary pseudo-languages and interfaces -and the documentation can be spare at times.

If anyone has been to my Facebook page recently, they'll already know this, but for those who have not, my first application called 'Is it right for your blood type?' is now up and running.

Here is the link

Of course, you'll have to be on Facebook to use it, but they make it very easy to join and it is a rather safe place overall.

The app is based on the TypeBase Program on this website, but also allowing you to search by foods (soy, celery, beef, etc.). You can add the app to your profile sidebar which then allows others to join and use it as well.

Like golf, learning new computer languages is occasioned by a rather irksome awkward stage, but I think I'm finally heading out of it. if you do use the app and find a bug please drop me a line and let me know.

In addition to the Facebook work this morning was spent doing a half-hour interview for Singapore radio with a charming young host. While on the radio I opened some recent mail and was pleased to receive three spanking new copies of the 'Allergies' book, which has just been translated into Arabic. It is wonderful to marvel at just how global this eating philosophy has become.