Funny

Mathematician that I am, when faced with the fact that I needed to give credit in the form of a link to my food muse Erica, yet she didn't have a blog, I created a blog for such a purpose, aptly titled "The Blogless Erica".

Curious to see how much status a person without a blog could have on the internet, I decided to google The Blogless Erica and find out. Turns out there's only one other blogless Erica out there, who is, coincidentally, somebody else's food muse.

Linking Mathy Thoughts

What must be the most unusual reason for struggling with math that I've ever heard. Hat tip to Cosh.

What may or may not be a joke. Hat tip to the Blogless Erica.

What may replace trigonometry some day. Hat tip to myself.

Identity Crisis Part 2

"You're thoughtful." -- a paraphrase of quotes by two sisters.

I never thought that I wasn't thoughtful, but if you asked me what adjectives other people would use to describe me, I probably wouldn't have come up with "thoughtful".

Update: Crisis averted. See the comments to this post.

Seeing the Light

Teaching at RMC begins today (at 12:40 EST). I hear it could be time consuming. So blogging may be light for the next few months.

My First Time

My first experience with Wikivandalism (that wasn't pointed out by someone else):

"Everyone knows Edam is made backwards. They extract the cheese from the ball, they then need to separate it into all the bits that make cheese. Cheese is made by curdling milk using a combination of something called rennet (or rennet substitutes) and acidifcation. So, Edam is made by uncurdling the cheese to make milk and stuff. Bacteria are extracted to remove the flavours. Then, the milk is recurdled, new bacteria grow and it is put into a mould and re-waxed. Ta-da! Edam!"

So said the Wikipedia entry on Edam Cheese as of Friday January 4, 2007 at 11:28 pm.

Strangely it reads properly on friends' browsers.