State of the human

My insane surge of energy and creativity continues. The work situation is shaping up nicely, though it’s not nearly resolved enough to write anything concrete. The short form is that I’m getting most of what I want … and I seem to be leading development of a real live product that will do all sorts of good things, both for scientists and for our cash flow.

At karate last night, we did some light sparring and grappling. The sparring was good because my blocking has gotten much better. My forearms are covered with small bruises … but my torso and head are not. Good stuff. The grappling was wild. I can only hope that I never end up in a wrestling match with someone who knows what they’re doing.

My primary web server is offline, due to mistakes that I don’t understand made by someone other than me. Grrrr. This means that both and the institute for hyperdimensional physics are also offline. Sorry guys, doing the best I can. If it’s not back by tomorrow morning, we’ll change IP addresses and be back online by tomorrow afternoon (aka, I’ll take my server and put it in my corporate IP range).

I’m going to a superbowl party in East Providence on Sunday. I’m in it for the commercials.

Since redmed will be in California, I plan to go have dinner at the local Masonic lodge on Tuesday.

By popular request:
Potato Garlic Soup

Originally published in Cooks Illustrated. Subscribe to their magazine. It’s awesome.

• 3 tablespoons unsalted butter
• 1 medium leek, white and light green parts. Halved lengthwise and chopped thin.
• 3 medium garlic cloves, minced. PLUS 2 whole heads of garlic (seriously. whole heads) rinsed, papery outer skins removed, and with the top 1/3 of the head cut off and discarded.
• 6 cups broth (chicken or veggie)
• 2 bay leaves
• salt
• 1 1/2 pounds russet potatoes, peeled and cut into 1/2 inch cubes
• 1 pound red bliss potatoes, UNPEELED and cut into 1/2 inch cubes
• 1/2 cup heavy cream
• 1 1/2 teaspoons minced thyme leaves
• ground black pepper
• 1/4 cup minced chives.

1. Melt butter in dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (5 to 8 minutes). Stir in minced garlic and cook until it smells freakin’ awesome (about a minute). Add garlic heads, broth, bay leaves, and 3/4 teaspoon salt. Partially cover pot and bring to a simmer. Reduce heat and simmer 30 – 40 minutes. Add potatoes and simmer another 15 – 20 minutes.

2. Discard bay leaves. Remove garlic heads. Curse as you burn your fingers. Lick fingers for garlic flavor. squeeze garlic heads from root end until cloves squish out of their skins. Repeat the cursing and licking part. Eat a clove outright. Mash remaining garlic in a bowl with a fork.

3. Stir cream, thyme, and garlic into soup.

4. scoop out about 2 1/2 cups of potato/liquid mixture into a blender. Blend. Return to pot.

5. Season with salt and pepper to taste, serve garnished with chives.