Map of Science Fiction History

Those who enjoy SF might like to take a dig through this map of science fiction history, reproduced in wiglaf_aaronm's blog. I strongly recommend clicking through and looking at it full-size: it's both artistic and marvelously detailed...

Map of Science Fiction History

Those who enjoy SF might like to take a dig through this map of science fiction history, reproduced in wiglaf_aaronm's blog. I strongly recommend clicking through and looking at it full-size: it's both artistic and marvelously detailed...

Probability

Yesterday's XKCD hits very close to home. I remember those charts altogether too well. Being at the wrong end of the bell curve bites...

Probability

Yesterday's XKCD hits very close to home. I remember those charts altogether too well. Being at the wrong end of the bell curve bites...

Lentils part 2

Continuing to experiment. This time it's a home run.

Lentil Jambalaya (makes 2 bowls)

1/2 cup small split lentils
2 cups water
1 leek (thanks to goldsquare for the suggestion!)
1 tsp low-sodium Better Than Boullion Chicken concentrate
1 link "kielbasa"-style Tofurky

Slice and rinse the leek as usual. Bring the lentils, water and boullion to a simmer; stir the leeks in. Cook until the lentils are done, about 20 minutes, stirring occasionally. In the meantime, dice the sausage. Saute in a little olive oil until browned and crisp. When the lentils are done, drain the leftover water (there won't be a lot), and stir in the browned sausage. Serve hot, with Creole Seasoning to taste.

That's a total win: flavorful enough that calling it Jambalaya isn't entirely crazy. Still probably saltier than is ideal for me, but the low-sodium boillion means that the salt is mainly limited to the sausage and seasoning. I'll definitely make this one regularly...

Lentils part 2

Continuing to experiment. This time it's a home run.

Lentil Jambalaya (makes 2 bowls)

1/2 cup small split lentils
2 cups water
1 leek (thanks to goldsquare for the suggestion!)
1 tsp low-sodium Better Than Boullion Chicken concentrate
1 link "kielbasa"-style Tofurky

Slice and rinse the leek as usual. Bring the lentils, water and boullion to a simmer; stir the leeks in. Cook until the lentils are done, about 20 minutes, stirring occasionally. In the meantime, dice the sausage. Saute in a little olive oil until browned and crisp. When the lentils are done, drain the leftover water (there won't be a lot), and stir in the browned sausage. Serve hot, with Creole Seasoning to taste.

That's a total win: flavorful enough that calling it Jambalaya isn't entirely crazy. Still probably saltier than is ideal for me, but the low-sodium boillion means that the salt is mainly limited to the sausage and seasoning. I'll definitely make this one regularly...