New Lifting Straps?

I am going to be in need of new lifting straps. Right now, I am using Harbinger padded straps, but the pads don't allow me to lock-in on the bar, and I don't get as good of a grip.

I got the padded ones because the regular cloth ones I had been using were digging into my wrists and leaving red marks (plus they shredded on me, so I needed to get new ones). I am not linking them, even though I have had them for about a year. I don't use them that often, just on my heaviest deadlifts, heaviest shrugs, low cable rows, pull-downs, and chins. So I think I am ok with putting up with the red marks on my wrists so that I can get straps that I feel more confident with.

I was thinking of getting leather straps, but I was listening to Heavy Muscle Radio, and they mentioned Versa Grip straps. When I looked these up, I found them very interesting, and am looking to find out if anyone has an opinion on them, since I have never used that type of grip/strap before. I'm wondering if there is too much padding on these, and that I would run into the same issue.

Has anyone experienced the same problem I have? Good solutions?

Another Meal - Cod with Green Beans and Broccoli

This week I made cod with green beans and broccoli. As in the chili, I was not afraid to add spice to my food to keep it from coming off as bland.

Have chosen cod for a couple of reasons: it is cheaper that salmon, offers a more mild flavor, and it doesn't smell as fishy when I eat at work.

Let's go through how I put this together:
Cod - I cook my cod on a non-stick griddle. Since the cod tends to flake easily, this is the easiest way for me cook it and not loose it on the grill in the back yard. I sprinkle some seasoning salt on the fish as it cooks to add a little more flavor, I guess you could call this "adding to taste" (so in my case, just a light sprinkle). I cook this through, and the cod will start to flake as it nears completion. Keep this in mind, as we may use the cod in the future to do fish tacos for a cheat meal.

Green Beans & Broccoli - this is when I feel fancy, adding seasoning, jalapeno peppers, and creating all the aromas. I grabbed the organic veggies at Costco (my favorite place to grab groceries) but the wonderful peppers I got fresh from my aunt, who grew them in her garden. I love getting fresh veggies, and am thinking about growing my own small garden next spring/summer to supply some of my favs during the summer months.

In the pan I start with some peanut oil, you could use olive, mac nut, whatever you like. This helps me get some good fats in as well as to help keep the greens from sticking in the pan. I then add the broccoli, then the beans, start stirring on low heat, and then let it go for a little while while I finely chop the peppers. I don't like bell peppers, but if you do you can substitute or add those in as well.

I then add the chopped jalapeno peppers to the broccoli and beans, then add some garlic salt, celery salt, hot sauce (I used habanero sauce this time), some soy sauce, some garlic salt, and some cayenne pepper.

I let this cook for a while, until the color is good. Then I let everything cool down, I dish up my five storage containers, and put them in the fridge. This way I can grab one and put it in my cooler with a shaker full of protein and a package of almonds, and I am good for the work day.

Please let me know of any of your favorites, or if you have any twists to what I just did.