Tag Archives: future


SYLVIA PLATH ‘The fig tree’

The comfort of hearing your thoughts and anxieties in other’s words

You are not alone…

Entertainment for when Adam gets back :)

Catch up on

  • The (Original) Show with Ze Frank
  • New Girl
  • Chuck (maybe)

Continue Watching

  • BBT
  • Glee
  • New Girl (like it or not buddy)
  • Modern Family (sometimes)


  • Hunger Games
  • The Fault In Our Stars
  • Ender’s Game
  • Catching Fire
  • Mockingjay
  • Hitchhikers Guide to The Galaxy (the whole triology)
  • Stargirl


  • The Show with Ze Frank
  • Vlogbrothers
  • Wheezy Waiter
  • Crash Course
  • Vihart
  • Minute Physics
  • My Drunk Kitchen
  • SciShow
  • The Guild
  • Jobhunters


  • The Lorax
  • Three Stooges (finee)
  • “Adam – because it looks charming and nerdy”

There were more things we’ve planned to see but I’m pretty sure I’ve forgotten. Also more things that I watch by myself. And I wonder where the time goes…


Thinking about the future a lot lately

What do I want to do?

I’m quite happy in my program, Nanotechnology Engineering.

I like teaching people stuff.

I like being around people.

I like making discoveries.

I like making art, and writing, and crafts in general.

I like working with other people, and social justice, and contributing.

I want to make a difference.

I don’t want to be isolated.

I think superconductivity is super cool.

I like the ideas of integrating different fields.

I like innovation and entrepreneurship.

So many paths. So many choices.


Slow-Baked Beans With Kale

  • 1 bunch kale, stemmed and washed in two changes of water
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 4 garlic cloves, minced
  • 1 2/3 cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained
  • 1 6-ounce can tomato paste, dissolved in 1 cup water
  • 3 cups additional water
  • A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf
  • 1 teaspoon herbes de Provence
  • Salt and a generous amount of freshly ground pepper
  • 1/2 cup bread crumbs

1. Preheat the oven to 225 degrees. Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step if you wish).

2. Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.

3. Add the drained beans, the remaining water, the bouquet garni and salt and pepper. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt.

4. Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.

Yield: Serves six.

Advance preparation: You can make this recipe through Step 3 and store it in the refrigerator up to four days ahead of serving. Top with the bread crumbs, and reheat in a 350-degree oven for 15 minutes until the beans are bubbling and the bread crumbs lightly browned.

I’m saving this for when I have to cook.

I love Kale.