So we do have Internets of a sort.

Rick, does it evolve on 'its own', the way the, um, regular internet did and does, or is it being constructed somehow?

yay for keeping food cold!

And minimum-stench in the kitchen. And holes in it, too (well, the hole wouldn't disappear, it would just be hidden by the future-hopefully-stove).

it looks like it's the history of the same period in comics that the novel covers.

Oh, it read (in K&C) like such a fascinating period, too. And, obviously, for people who actually have feelings for the comics created during it, it's all the more interesting.

I'm wondering about what the differences might be as well.

I get to notice this in badly-translated cookbooks. I mean, it's not just about translating the language, it's about the terms, measurements, ingredients available and so forth. So when the Americanism of a book is not translated into Israelism, if I'm making any sense, I can begin to guess how a cookbook would be read across the ocean. But only begin, and only to guess.

I wish I could sit with you and compare and discuss.

Also, there's not really - not yet, anyway - an Israeli cuisine. There are plenty, of the many countries from which immigrants came to Israel over the last 150 years or so. My mom's cooking (she's from Tunisia, in North Africa) and that of a person from, say, Europe, are so completely different, and are both traditional Jewish, in their own ways. And the way they mix - and will continue to mix - is fascinating.

Yummy.

And in one food-related word about illustrations, you tie the whole three books together, in a lovely style.

So now I finally got everything working.

So your brain couldn't possibly have gone missing. Maybe it's just suffering from Mondayishness?

Tom, could you eat something small now, and a 'real' lunch at noon? Not just stay starving?

I went over to the IMDB to see where I might have seen the Marco actor before and discovered that in season 2 - an actor from Ultraviolet and another from Band of Brothers is in the show.

Also, that the Marco actor was in a tv adaptation of Blackhearts in Battersea ! One of my favorite books. (And that I hadn't actually seen him in anything before.)

I wonder if they'll run seasons 1 & 2 together on BBCA?

Tom, could you eat something small now, and a 'real' lunch at noon? Not just stay starving?

That's been my pattern for the past couple of weeks, and I've been gaining weight.

So your brain couldn't possibly have gone missing. Maybe it's just suffering from Mondayishness?

The actual mistakes were made last week. So I guess I was suffering from everyone-else-has-gone-home-and-I-can-too-once-I-finish-this-ness.

Also, how do I make a breaking dash? (i.e. a non-non-breaking dash.)

Rick, does it evolve on 'its own', the way the, um, regular internet did and does, or is it being constructed somehow?

Access is going to be limited to educational/research addresses, and there will be some control by an overseeing committee. That would be the tradeoff for the high speeds anticipated. But I'm sure that we can depend on academics to push it in unanticipated ways.

Blackhearts in Battersea

Oh, I had no idea there ever was a TV adaptation of that.

That's been my pattern for the past couple of weeks

Um, could it be that you're thirsty? There are times when we interpret thirst as hunger and try to quieten it by eating, as far as I know.

I guess I was suffering from everyone-else-has-gone-home-and-I-can-too-once-I-finish-this-ness

Oh, that's a serious one. Your brain, I'm sure, is in its regular place, then.

push it in unanticipated ways

I'm asking because there are lots of research done these days regarding the structure, stability, flow, optimization and so forth of communication networks. Usually changing something that already exists is so much harder than implementing something new in the first place, you know?

My mom's cooking (she's from Tunisia, in North Africa) and that of a person from, say, Europe, are so completely different, and are both traditional Jewish, in their own ways. And the way they mix - and will continue to mix - is fascinating.

This [link] is another of my favorite cookbooks. The author grew up in Egypt, so the food she writes about with the most emotion is (I'm guessing) very much like your mom's, but she's searched out food traditions from Jewish communities everywhere -- not just the major strands of Ashkenazi and Sephardi cuisine, but Africa, China, India, and so on. On the other hand, there isn't much sense of the modern Israeli mix there -- I imagine because it's so new and she's so focused on finding the old foods that risk getting lost.

I'm asking because there are lots of research done these days regarding the structure, stability, flow, optimization and so forth of communication networks. Usually changing something that already exists is so much harder than implementing something new in the first place, you know?

I think that they are trying to learn from, but be separate from the existing internet. I know that you work on this complex systems stuff, and I think that it is a very exciting place to be right now. People are applying the same methods and theories to global networks, disease vectors, small networks of people in the workplace, neural organization in a single individual, and colonies of micro-organisms. In science it's very unusual to have a set of tools that can address so many levels of organization, and the systems types are acting like kids in a candy store. I'm very jealous of the complex systems people right now.

ita, the diaper free thing sounds wack to me. But I'm not an attachment-parent type. Neither do I have the time or energy to pay that close attention to my baby's bodily functions.

Hell, I don't have the time to pay attention to MY bodily functions half the time.

The author grew up in Egypt, so the food she writes about with the most emotion is (I'm guessing) very much like your mom's

I guess some of it is similar, and some is really different. The variety is amazing. Even between places which were even closer than Tunisia and Egypt, like Tunisia and Algiria.

she's searched out food traditions from Jewish communities everywhere

That book looks amazing. I've just spent the last few minutes reading its table-of-contents, and it covered so much!

[Edit: have you tried preparing recipes from it?]

there isn't much sense of the modern Israeli mix there

It's like the "where we came from" that has to be had before the "where do we go from here".

The simplest example I can think about regarding that mix comes from the ingredients available. Where my mom grew up, they practically never tasted any dairy products, and of course never used them for cooking. In Israel (and after quite an adjustment period), they start adding to familiar dishes unfamiliar spices of ingredients, like dairy products, for example. The results are really interesting, and so much fun to play with!

In science it's very unusual to have a set of tools that can address so many levels of organization

I absolutely love that. Both the way things organize themselves, spontaneously, nearly regardless of the order of magnitude we're talking about, in similar ways, and that we can talk about so many things together.

I'm very jealous of the complex systems people right now.

Oh, come over, then! Um, I mean, if it's OK to ask, what is your field?