david @davflackoboy - Tumblr Blog

Cabins in Mexico

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broccoliseason-deactivated20210

“Despite what irritated professionals may think, however, the Internet is not the primary cause of challenges to their expertise. Rather, the Internet has accelerated the collapse of communication between experts and laypeople by offering an apparent shortcut to erudition. It allows people to mimic intellectual accomplishment by indulging in an illusion of expertise provided by a limitless supply of facts. Facts, as experts know, are not the same as knowledge or ability. And on the Internet, “facts” are sometimes not even facts. […] People who already have to make hard choices about getting information from a few dozen news channels on their televisions now face millions upon millions of web pages produced by anyone willing to pay for an online presence. The Internet is without doubt a great achievement that continues to change our lives for the better by allowing more people more access to information—and to each other—than ever before in history. But it also has a dark side that is exerting important and deeply negative effects on the ways people gain knowledge and respond to expertise. The most obvious problem is that the freedom to post anything online floods the public square with bad information and half-baked thinking.”

— Tom Nichols, The Death of Expertise: The Campaign Against Established Knowledge and Why it Matters (via kxowledge)

rbrooksdesign

Mersenne Prime Squares ————————April-Mersenne

digital, #4-28, 2021, Reginald Brooks

~~~

LINKS:

http://brooksdesign-ps.net/reginald_brooks/code/html/netarti5.htm

http://www.brooksdesign-ps.net/Reginald_Brooks/Code/Html/porfoli5.htm

https://en.wikipedia.org/wiki/Mersenne_prime

https://en.wikipedia.org/wiki/Perfect_number

https://en.wikipedia.org/wiki/Euclid%E2%80%93Euler_theorem

thefobchef

FOB Strawberry Ice Cream

Hello again y’all, today in celebration we are gonna make strawberry ice cream for Dear Future Self being a year old on September 10th. This way I make it is WAY easier than traditional way of making ice cream.

What you need:

1 can Sweetened Condense Milk

1 (16 fl oz) carton of heavy whipping cream

Frozen strawberries

1 cup water

1.) In a blender, add in a good amount of strawberries (about 1 cup) and add in the water for it to be thinned out. Blende until smooth.

2.) take a strainer, and pour the blended strawberries into it with a bowl underneath it to catch the seeds and for it to be smooth. Set aside.

3.) In another bowl, pour the carton of heavy whipping cream. And with a hand mixer, start whipping the cream until stiff peaks, you can tell when u lift the hand mixer and see the whipped cream sticking to the beater.

4.) after you whipped the cream, add in the can of sweetened condensed milk. Then Take a rubber spatula and start folding into the whipped cream and condense milk slowly together.

5.) once its just mixed in, add in the strawberry purée. And slowly mix into the the mixture.

6.) pour into a deep, wide container that will be able to fit into the freezer.

7.) place the container into the freezer, let it sit in the freezer for 6 hours or overnight

8.) once its frozen, take a ice cream scoop and start to scoop it into a waffle cone.

9.) serve and enjoy

(When i made this and put it in the freezer, it was over frozen, so i took the dish and put it into 2 inches of hot water that was in a shallow dish to warm up the sides. It worked and was able to scoop it out, if this happens to you just do what i did.)

If you make this PLEASE TAG ME