Shortly after I published my post this morning on Dr. Josephine Livingstone’s false characterization of me as an alt rightist, I was contacted personally by Dr. Livingstone. This showed real character on her part, and very much appreciated.
It is an unfortunate fact of life that when one achieves a certain level of accomplishment and notoriety, he will inevitably attract the attention of guttersnipes, frauds, and incompetents. People who have no achievements to their name, or who are incapable of producing decent work in their fields, are offended by the sight of those who create and do useful work. The man of achievement is an object of hatred for the guttersnipe or the incompetent. Such people take refuge in hiding behind baseless accusations and name-calling. And when they can find no labels or smears to attach to you, they simply invent them. As Ibn Munir said on this subject:
I recently picked up an interesting cookbook at a used book sale: George L. Thomson’s Traditional Irish Recipes. Thomson apparently traveled all over the country to select the most traditional representations of the nation’s cuisine. Hearty and relatively straightforward in preparation, many of these recipes make great additions to your kitchen arsenal. I’ve decided to present a few of them here. The average person may find it difficult to obtain traditional Irish ingredients like eel, cockles, nettle tops, and carragheen moss, so I’ve made an effort to pick recipes that are likely to be more practical. I’ve prepared each of these dishes and can tell you that they are very good.
I was watching a documentary on Netflix the other day about how our species (homo sapiens) spread out over the globe. One point made by the narrators was that the human brain was able to grow larger by the availability of high-energy (i.e., high-calorie) foods. Meat, fats, and bone marrow was an essential part of man’s intellectual development. I believe it still is. If you want your body and mind to be operating at peak performance, I believe you should be consuming meat at least occasionally.
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There are times when a sleeping lion must reluctantly rouse himself from repose and swat a yapping dog. Such ankle-biters need to learn that it is one thing to throw around malicious accusations, and quite another thing to be faced with a response. In matters such as these, I am not concerned with power or influence–unlike you, Ms. Zuckerberg–but only with my good name, and the meaning and purpose of my work.
Last week I was excited to have delivered to my office Delta2Alpha’s premier folding blade, the H2 Sierra. My first impression after unpacking it was this: this is an impressive, serious blade. What I mean is that you can just tell this knife was made by serious people, for serious people. It is not some “just good enough” type of thing you’d find in your standard megastore. It’s not even the kind of thing you’d find in your standard sporting-goods or outdoors store.
There are two foundational chowder recipes to be familiar with: fish chowder and clam chowder. We have already dealt with fish chowder in an earlier article, and will now talk about its sibling relation. The clam chowder I know best is the classic New England clam (or quahog) chowder; this recipe was adapted from one found in Jasper White’s 50 Chowders, a book I highly recommend for the serious enthusiast.