Monthly Archive: October 2011

Oct 31 2011

GO EAGLES!!!!!!!

Beat those motherfucken cowboys!!!! DO ITTEE!!!!!!!!!!!!!!!!!!

Oct 29 2011


Why can you prod and poke a cat vigorously and they looke at you lovingly like, “Please sir, may I have some more?”, but if you start singing Rocket Man, they scurry offe in a huffe?

Oct 29 2011


Why does Lou Holz talk like he has thirty dickes in his mouth?

Oct 29 2011

Clamato Saffron Risotto


INGREDIENTS one cup vialone nano rice three cans chopped clams olive oil one cup crushed san marzano tomatoes one half cup dry rose wine quarter cup diced white onion fresh-ground long pepper small pinch dried thyme small pinch saffron threads crushed red pepper flakes bay leaf half cup grated pecorino moliterno one tablespoon butter Bring …

Continue reading »

Oct 29 2011

Getting Better At Writing

I agree 100% that practice makes perfect when it comes to writing, and that 10,000 hours is a minimum threshold for achieving genuine expertise. However, my sad experience has been that people who have not devoted the 10,000 by the time they graduate from college never get any better at constructing good sentences. Anyone can …

Continue reading »

Oct 29 2011

Congrats To The Cardinals And Their Fans!!11!

What an awesome way to win the World Series!!! Game 6 will go down in history as one of the most thrilling WS games ever. As a little kid, I was at one of the others–Reggie Jackson’s three-homer game–and it turned me into a lifelong die-hard Yankee fan. I bet there were tons of kids …

Continue reading »

Oct 28 2011

Setting Professional Limits

Typical overachiever paranoia: if I don’t agree to do *EVERYTHING* they’ll get *MAD* at me and take it *ALL* away. Life doesn’t work that way. They want you to do more and more because you are good at it and get it done without constant oversight. You really think that if you establish a limit, …

Continue reading »

Oct 27 2011

Mezze Maniche With Red Clam Sauce


INGREDIENTS one pound mezze maniche three cans chopped clams one large can crushed san marzano tomatoes one cup dry white wine half cup diced white onion six diced garlic cloves black pepper pinch dried oregano pinch dried thyme crushed red pepper flakes salt olive oil pecorino moliterno to grate on top chopped basil or parsley …

Continue reading »

Oct 24 2011

Professional Responsibility

Your value to your discipline and trainees and institution is much more about doing your own work than it is about doing what other people want you to do.

Oct 20 2011

Scientific Elevator Pitch

Other than a vanishingly small number of genuine creative geniuses who create entire fields themselves, what makes each normal scientist unique is the particular combination of conceptual and methodological approaches and scientific style we each possess. That combo and the unique synergies it enables is what a scientist’s elevator pitch must be about.

Older posts «