Shortly before leaving the Senate, Kyl spoke to Fred Barnes of The Weekly Standard and described a childhood trip to his local county fair in Iowa. Upon arriving at the fair, Kyl said, his father made sure that he saw the man who managed parking for the attendees. “He does that better than anyone else,” his father told him. “Everybody can do something better than you can.”
Everybody can do something better than you can. Imagine how much different our society would be if each of us embraced those words as a daily mantra.
That’s why I don’t tell the plumber, the tile guy, the yard guy, the pool guy, or my mechanic how to do his job. If I was so friggin’ smart, why would I be paying these guys?
Buster Benson realized he had information overload trying to remember 175 variations of cognitive bias, so he got organized. John Manoogian III would rather look at a graphic than a list, so he drew one. Check it out.
Wonderful article here about the Mosteller and Wallace analysis of the twelve Federalist Papers, the ones of disputed authorship–was it Madison or Hamilton who wrote them? With a nice, easy-to-understand explanation of the Bayesian methodology they used.
So the Mrs and I were sitting in a cafe at the Denver Airport a couple of weeks ago, snacking on a big plate of nachos, and I got this goofy idea. The nachos are tastiest down at the bottom, when the chips start getting soggy, and there’s a lot of melted cheese left on the plate. So why not take it to an extreme? Back home, I tried it out, and ¡mira! it’s good.
Nacho Cheese Soup
6 corn tortillas, fried into crispy strips, about 1 x 2″ (I do my own in peanut oil, YMMV)
one Fresno or serrano pepper, minced
one Hatch or Anaheim pepper, sliced into thin rings
1/4 onion, chopped
2 cups chicken stock
12 oz processed cheese food (“velveeta”), cut into ~1″ cubes
2 cups coarsely grated medium or sharp cheddar
2 cups chopped tomatoes (I use grape tomatoes, halved)
1/2 cup sliced olives
one avocado, sliced into thin wedges
2 oz butter
1/4 cup flour
Saute the peppers and onions in some olive oil until the onions are translucent, and set aside. In a large saucepan, make a roux with the butter and flour. When it’s bubbling and starting to brown, add the chicken stock and wisk into a gravy. Then add in the cheesy cubes, wisking as they melt. Then add the grated cheddar. Then add the sauteed peppers and onions, and remove from heat.
Just before serving, stir in the chopped tomatoes (you want them cool and firm, not cooked). In each serving bowl, place a half-dozen tortilla strips, fill with soup, and garnish with more chips, 3 or 4 avocado slices, and some sliced olives. Serves two or three.