In any case, he knew me as well as I knew myself, and seemed to be able to do it with numerology alone. But he made one more prediction: he said that in my late thirties (roughly, I can't remember) that the burden and psychological pain that my desire to learn causes me will abate. Time will tell.
Saturday, December 29, 2012
Numerology
Sunday, December 23, 2012
Tennis Elbow
Sunday, October 28, 2012
Arboricola
Devil's Ivy
Saturday, September 29, 2012
Binary arithmetic, logic gates and electronics.
In any case, this question really stuck with me, and eventually I started reading about it. It turns out that it is somewhat easy to understand how adding can be done with logic gates, as long as the numbers are expressed in binary. Tonight I created my first simulator in Excel that will add two four-bit binary numbers by only using logic gates. Maybe I can build the actual machine someday? In any case, this simulator seems to work perfectly. Plus one can tell that it should based on an understanding of binary arithmetic and logic. I hope I build this device someday. I considered a string a dip switches for the input number, and either LED's or a binary display (if I can find one) for the output. Transistor logic gates themselves are easy to find. For the logic gate schematic, you will find something similar on page 75 of "How Computers Do Math."
All work and no play...
Sunday, August 12, 2012
Bruschetta
For bruschetta, all you need are tomatoes, olive oil, salt, garlic, and French bread. French bread is made with no added fat, and so I think that makes it crispy when toasted. I think that's important when making bruschetta. Actually, I don't have any clue what makes some breads crispy when toasted. Staleness? Lack of preservatives? Who cares? The point is that crispy is good, and crispy is what you want. It's worth getting good tomatoes if you can, but if your only choice are those pretend tomatoes from the grocer, then you can still get by. Good garlic seems easy to find. Most olive oil comes in a fancy package, but they're not all the same. I suppose you get what you pay for there. That's it for ingredients, but we've also added mozzarella, balsamic vinegar, and I've heard prosciutto is good too.
One thing worth saying more about is the garlic. There are reasons why I like to eat a lot of fresh garlic, but it is very hard for me to do. It's easier for me to drink straight whiskey than to eat raw garlic. But bruschetta is made delicious by abundant and raw garlic. If the bread is sufficiently crispy, the first step would typically be to cut a clove of garlic in half, and then scrape half of it evenly on the bread. Then follow with olive oil and other ingredients. This is how I learned to make it in Italy. Eventually, I found this to not be the best way to add garlic to bread. Now, I make use of a garlic press, where I press the garlic and spread it across the bread. This way I can easily consume 2 to 4 cloves of fresh garlic in one meal of bruschetta. It would be objectionable for me to eat that much fresh garlic by itself, in a brief period of time. But, it is what makes bruschetta delicious.