You’ve wondered, I’m sure, about some of our names for the months. Perhaps you are puzzled about why October is the tenth month when the name clearly suggests that it should be the eighth. Similarly for September, November, and December…. Read More ›
Now that Barbara and I are both fully vaccinated (two jabs + two weeks), we ventured out to the Ashmont Grill at 6:30 last night for the first time in six months—dining on their beautiful patio of course: Note the… Read More ›
What a misleading book title! What I had expected was a book about… well… seven different types of atheism. A reasonable assumption, isn’t it? But no. It’s not about seven types of atheism. It’s a very interesting book nonetheless—but it’s… Read More ›
When I first moved to Boston, the Red Line went from Harvard to Ashmont (red because it’s close to crimson). Then the northern portion was extended from Harvard to Alewife. It was supposed to go to Arlington and Lexington, but… Read More ›
Surely you’re joking, Mr. Aaronson. I can (just barely) believe the musical instrument claim, but a computational device??? Actually, both claims are true, hard as it is to believe. For the musical instrument, watch this short video and you’ll see… Read More ›
An outstanding first novel from Judith Flanders, published seven years ago, A Murder of Magpies is a mystery that will hold your attention and keep you entertained. In a recent post I wrote about another Judith Flanders book, but in… Read More ›
No, this sign isn’t at a Starbucks:
My ancestry, says ancestry.com, is 100% Ashkenazy Jewish! No, says CRI Genetics, it’s 66.1% Ashkenazy Jewish! So who’s right? It’s always a good idea to ask for a second opinion. I trusted ancestry.com, which is respected and has a well-known… Read More ›
What’s wrong with the Quadratic Formula? Let me count the ways: It’s pure magic to 99% of high-school students, who have no idea why it works. It lends itself to sign errors because of the subtraction under the square root… Read More ›
Barbara and I had an outstanding dinner tonight from Tavolo, with lots of leftovers: chef’s burrata with basil pesto, prosciutto, grape tomatoes, parmesan & parsley crumb, and vincotto; seafood fregola with shrimp, mussels, tomato broth, and garlic butter; confit duck… Read More ›
