I’ve had a few liberating moments in my life: getting a driver’s license; starting college; graduating from college; traveling abroad for the first time. But none of these compare to the freedom of being able to bake pizza from scratch. Imagine having a brick-oven pizzeria that delivers 24/7/365. Except it’s not a pizzeria, it’s yourself. (More…)
Here’s an easy soup made with parsnips, or as I like to think of them, perfumed carrots: Start a mirepois–a 1:2:2 mixture of diced celery, onions, and carrots, in olive oil, over medium-low heat. When this mixture is soft and starting to brown, add in another 1 part potatoes , 1 part zucchini, and 2 (More…)
Need a web-dev-oriented job or know someone who does? Here is the listing for hiring my successor at Science news in Washington, DC (that’s the news department of the journal Science, not to be confused with the magazine Science News). The original job listing is buried in the middle of this page, and you can (More…)