How interesting that among the equipment and supplies pioneering polar explorer Ernest Shackleton took on his historic 1914 expedition – now illustrated – is a bicycle!
From The Murmurations of Starlings, one of 22 photos. A murmuration of migrating starlings flies over the southern Israeli village of Tidhar, on February 12, 2014. (AP Photo/Oded Balilty)
(via Today We Bring You a Nerd’s Eye View of the Olympics)
Pizza and Wine Guide | viaheelsonfriday & ilovecharts
Tonight’s plans. Necessary.
Loved grabbing lunch at the new-ish Alba Osteria yesterday, a great addition to lunch options near the office.
Can’t wait to go back for happy hour!
The 10 most hellish hills for America’s cyclists.
Nasa finds 715 new planets
Scientists added a record 715 more planets to the list of known worlds beyond the solar system, boosting the overall tally to nearly 1,700, astronomers said on Wednesday.
The additions include four planets about two and a half times as big as Earth that are the right distance from their parent stars for liquid surface water, which is believed to be key for life. Read more
How computer-generated fake papers are flooding academia
More and more academic papers that are essentially gobbledegook are being written by computer programs – and accepted at conferences. Read more
A wet and wintry morning on Flickr.
This map shows iPhone vs Android usage in Washington, DC., with red representing iPhone users and blue showing Android users.
Article with more US cities
(Source: mapsontheweb, via moreofmolly)
Good advice for FAFSA filers:
Friendly reminder to current & incoming college students:
It’s around that time of year where we have to submit our tax and income information for college, assuming you qualify for federal aid. When you are filling out your FAFSA application, make sure you choose the one with the web address of https://fafsa.ed.gov
It may seem pretty obvious, but when I was an RA, I’ve had a surprising amount of residents who had no idea which one to choose, and got caught up in things like:
- being charged to file (FAFSA is a free application and the government WILL NEVER CHARGE YOU)
- having sensitive information willingly taken (FAFSA is done online through a secure server on a .gov website, which for all intents and purposes is safe), and…
- …Because it was filed in the wrong place, the college never receives your information. Students think that everything is done, and wind up with no financial aid for the coming school year because they didn’t bother to check. This results in a lot of heartbreak and tears when you’re scrambling to get enrolled!
So please please PLEASE pay attention when you’re applying for aid. Don’t get scammed, and don’t get screwed out of help, okay?
And as another quick tip: make sure you have this year’s tax information handy (and your parents, if you’re a dependent) to make the process easier. Even if you think you or your folks make too much, apply anyway! Sometimes you could qualify for certain grants and scholarships through your school - but they need your FAFSA info!
This has been a friendly reminder. Good luck! ( ´ ▽ ` )ﾉ
Snowy Metrobus commute on the D2 on Flickr.
Liz made this fantastic slow-cooked salmon, greens and chickpeas dish for dinner last night. One-pot meal, took just over 30 minutes, super healthy, and outrageously flavorful. I can’t recommend it highly enough.
It didn’t hurt that instead of salmon, she was using a delicious piece of Arctic char from the new District Fishwife stand at Union Market. Two other nice touches: a mix of mustard, collard, and turnip greens; and whole grain dijon in the dressing.
The original recipe is from Bobby Flay, in this month’s issue of Bon Appetit:
Salmon: 2 tablespoons olive oil, plus more 1 15.5-ounce can chickpeas, rinsed 1/2 teaspoon ground cumin Kosher salt, freshly ground pepper 1 garlic clove, thinly sliced 1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped 1 teaspoon honey 4 6-ounce skinless salmon fillets
Vinaigrette and assembly: 1/2 small shallot, very finely chopped 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon honey Kosher salt, freshly ground pepper 1/4 cup olive oil 1/4 cup vegetable oil 2 tablespoons capers, rinsed, patted dry
For salmon: Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture. Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes. For vinaigrette and assembly: Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper. Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels. Drizzle salmon with vinaigrette and top with capers.
Read More http://www.epicurious.com/recipes/food/views/Slow-Cooked-Salmon-Chickpeas-and-Greens-51224050#ixzz2uOWo212Z
The snow may not be sticking, but it’s quite pretty! http://t.co/6PPkz9rvzM