Category: Uncategorised

1)Emotional Regulation: Source

2) Where are you?: You’re always where you leave yourself

What happens when you dont have it. Praise to the person.

Mindset Doctor: I struggle watching long videos in youtube (lack of time, many things to do, excuse(x)). I liked he used the concepts of chimp/human/computer brains (that reminded me again to this book) And how clear he was saying you need to befriend your chimp, anxiety is natural!, you need your chimp to vent, etc etc.

Inner Strength: This is a different world of endurance and mental strength. I need to read the second book of David Goggins.

Gut health: Interesting, we need more fiber.

And I need to improve my stretching (another), mainly because running.

You can run a LLM in your laptop. I need to try to play with this things.

Just take a break between meetings: link

Google Lens: I bought a plant last weekend and I dont know the type… so no idea how to look after it. GL can help you to identify photos. I was quite surprised (as google search is underperforming for some time…) This is my new plant, spineless yucca. Let’s see how long it survives me.

Milgran Questions: via 3MM. And anecdote about Churchill, interesting.

When punishment for what people say becomes widespread, people stop saying what they really think and instead say whatever is needed to thrive in the social environment.

Thus, limits on speech become limits on sincerity.

• Interesting read about linux networking at TCP port level. It shows you how complicated can be but still amazing to understand Linux kernel.

• Some views about AI:
  • 1) link1: Cory Doctorow about bubbles and AI. Models that run on commodity hardware will survive. He uses a 2×2 grid based on value (how much you will pay) and risk tolerance (how perfect the product needs to be)
  • 2) link2: Bill Gates views for AI. It is the word for 2023. And future for 2024. Still I think in link1, AI has to be democratic and easily available. I doubt most developing countries can afford NVDIA H200 in Azure…. I agree nuclear (fusion) energy is the only way forwards in the Western world until we have viable fision energy.
  • 3) link3: Prompt Engineering

• Unstoppable motivation: This is an unexpected pearl. Intrinsic motivation is always preferred (more effective and energized) than extrinsic motivation (external elements: money, prizes, people opinion). But not always is so clearly binary. Extrinsic motivations can help too:
  • “Introjected Motivation. “I’m doing this because I’ll feel guilty or bad about myself if I don’t.” People who highly rated this statement have high introjected motivation.”
  • “Identified Motivation. “I’m doing this because I truly value the goal it’s helping me work towards.” People who highly rated this statement have high identified motivation.“
• Because having intrinsic and extrinsic will give you more tools to move forwards when one of them weakens.
• “the only type of extrinsic motivation that corresponded with greater happiness was identified motivation. In other words, it was the hikers who motivated themselves by aligning their actions with what they truly valued and who not only completed the trail—but also felt happiest at the end of it“
• And the most important part of the article: How to get more intrinsic and identified motivation in your life:
  • Figure out what really matters to you: For me this is the most complex and scary part.
    • Long Term: The eulogy method
      • Medium Term: How will be your life in 5 years time if you follow Current path, alternative path and radical path? money, social obligations, and what people would think, are irrelevant. No excuses
      • Short Term: Wheel of life: measure your health, work and relationship.
  • Definitely I need to do the medium and short term. That would clarify many things…

• 8 steps: i have read about rules but this keeps some basic into perspective:
  • Take care of yourself: shower, dress, etc
  • Order your room, kitchen, etc: your kingdom = yourself
  • Go outside – socialize
  • Sweat: work out
  • Money: control your economy.
  • Remove dependencies: sugar, diet attention (emails, youtube)
  • Strategy – create your action plan.
  • Execute: dont overthink

• 40s crisis: I think we “overestimate” our cultural background, we think our lives are going the same phases as our grandparents or later. Quite wrong. This is a new phase and “recent” (half XX century). We are at the peak and we only see ahead the downwards of life. Likely our grandparents were already at 40. We have the social life cycle. That creates age-anxiety if we dont meet that cycle. Divorce increases along the years in XX century to reorient live. Min 31:25 is a pearl: We dont begin to live until we begin to die. And the real American dream (not based on materialism / radical capitalism) and moving to happiness in a hurry (consuming) created that crisis because you couldn’t achieve that American dream.

• Application of Game Theory: Prisioners Dilema: Simplest win, tit for tat:
  • – nice (vs nasty): you dont defect first
  • – forgiving: you can retaliate but forgives
  • – retaliatory: strike back immediately, dont be a push over.
  • – clear: eye for eye
• Interesting is that a small cluster of tip for taps can take over a population of nasty strategies. Most life is not zero-sum, try to find win-win.

• PostgreSQL upgrade without downtime: Slides are ok, but would be nice to get the video for more details.

From Andrew Huberman. Based on these two videos: 1 and 2

Get Alert: Deep Breathing

Get Focus: Focus in a point for 30s

Time Limit: 90 minutes. Batching.

Gap Effects: breaks of 10 sec doing nothing

NSDR: Non-Sleep Deep Rest: napping or meditation.

This week I have had a bit of a struggle with git when trying to develop a change and I was getting constant conflicts when trying to get my branch up to date with main.

https://www.atlassian.com/git/tutorials/merging-vs-rebasing: A refresh for merge vs rebase. When I first started with git, the environment was pro rebase. But after that job, all places were pro merge. Somehow I visualize better a rebase. I will start using rebase to see if I really understand.

https://www.freecodecamp.org/news/git-diff-and-patch/: That’s how I finally managed to push my change into master. I had a diff generated by my gitlab PR and applied it into master.

https://opensource.com/article/21/4/git-stash: Something I already commented about but hardly used.

https://opensource.com/article/21/3/git-cherry-pick: Never used it but I was reading about this week as I thought was my only way out from the merge conflict nightmare I was in.

I watched this video yesterday by coincidence . I was keen to know about making learning addictive. And honestly, I liked the video, it was funny and informative. And it is interesting that you can turn evil manipulations into positive ones. I didnt know the presenter was the founder of duolingo and he was from Guatemala. I use duolingo to learn languages, I am not sure if you can really learn a language this way (at least I am not that smart) but it helps to practice a little, and then the compound interest should get you to some decent level. This remind me to brilliant. It is something I wanted to use, but at the end of the day, I dont have time for all things I would like to do. I need to focus in the things I really need to do.

Pasta con Aglio e Olio:

• 3 garlic cloves, sliced
• 4 tbsp olive oil
• 500g spaghetti
• <->
• Saute the garlic in the olive oil until lightly browned
• Boil spaghetti until al dente
• Drain pasta and toss with oil and garlic mix.
• Add salt, pepper and paprika to taste.

Eggs with tomate:

• 50ml olive oil
• 1 medium/large onion, thinly sliced
• 200g whole plum tomates can
• 4 large eggs
• <->
• Warm the oil in a frying pan over medium heat.
• Add onions, cook until soft.
• Add tomatoes, crush them with the spoon. Cook for 20 minutes aprox.
• Break the eggs into the pan and cover it. Decrease heat at medium-low.
• Cook until the whites are opaque and the yolks are firm. 5 minutes aprox.
• Add salt/peper.

Book: Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

Spaghetti with lentils

• 1/2 carrot finely chopped
• 1/2 onion finely chopped
• 1/2 stalk of celery chopped
• 1/2 garlic clove sliced
• 3 tbsp olive oil
• 165g dried brown lentils, rinsed
• 250g spaghetti
• 350g marinara sauce
• <–>
• In a large saucepan, saute’ the carrots, onion, celery and garlic in the olive oil over medium-low heat until soft.
• In another medium saucepan, fill it with the lentils, add water until cover them over 1 finger. Simmer and cook until tender. 20 mintes aprox. Remove from heat and set aside
• Break the spaghetti into pieces using a dish towel. Then cook the spaghetti in salted water until al dente.
• Drain the lentils and add them to the vegetables.
• Add the marinata sauce. Bring to simmer, cover and cook until the lentils have blended with the sauce. 10 min aprox.
• Add drained pasta with 1/2 cup of pasta water.
• Season with salt/pepper
• Simmer all for 3-5 minutes to combine flavours.

Frittata

• 5-6 large eggs
• 4 tbsp olive oil
• pinch chopped parsley
• pinch grated parmigiano-reggiano
• salt/pepper
• <–>
• Crack the eggs into a bowl and beat them with a fork.
• In a frying pan, heat the olive oil up.
• Season the eggs and add parsly
• Once hot, add the eggs to the pan.
• Scramble the eggs with a spatula, tipping and moving the pan continuously to make sure the eggs dont stick.
• Add cheese and flip the frittata. Cook for 1 minute until golden.

Carbonara

• Guanciale: cured pork cheek
• eggs
• pecorino cheese
• dried pasta
• <–>
• Saute fatty, peppery strips of guanciale in a deep saucepan
• Cook pasta al dente.
• Add pasta to the guanciale.
• Turn off heat, add mixed eggs. Toss
• Add cheese and some pasta water.
• Toss all together.

Pizzoccheri a la Valtellina

• 1 medium Savoy cabbage
• 2 handfuls of grated Parmigiano
• 1 Big slab of valtellina cheese or fontina
• 3 large yellow potatoes
• 200g butter (1 block)
• 4 garlic cloves
• 500g pizzoccheri pasta
• Olive oil + Salt
• <–>
• Remove tough outer layers from the cabbage. Chop in long pieces
• Slice the fontina cheese. And grate another 200g
• Preheat oven at 160C
• Peel and dice the potatoes. Boil until cooked but still firm – 15m aprox
• Half way of boiling the potatoes, add the cabbage.
• Once potatoes and cabbage are cooked. Drain and set aside.
• In a deep frying pan, at low heat, melt the butter and add the crushed garlic. Cook until the garlic is soft.
• Boil the pasta until al dente. Reserve two cups of the water after cooking the pasta.
• Use a bit of the garlic butter to grease a baking dish.
• Layering: first pasta, then cabbage, then potatoes, then both cheeses, drizzle a bit of the garlic butter after each layer. Add a bit of the pasta water too (you dont have to use the two cups…). Top the final layer with a drizzle of olive oil and more grated cheese.
• Cover with foil and bake for 15m aprox. Remove foil and return to oven until the top is crisp.

Ragout alla Bolognese

• 1 tbs chopped onions
• 1 tbs chopped carrots
• 1 tbs chopped celery
• 2 tbs olive oil
• 25g mixed fresh herbs (rosemary, sage, thyme, etc) chopped
• 2 bay leaves
• 50g dried porcini mushrooms
• 225g ground beef
• 25g tomate paste
• 3 tbs white wine
• 3 tbs fresh orange juice
• 1 tbs salt
• pinch of pepper
• 700ml chicken stock
• 550ml beef stock
• 300g fettuccine pasta
• 25g butter
• 25g 36% fat whipping cream (optional)
• 35g Grana Padano grated
• <–>
• In a large saucepan over medium heat, sweat the vegetables in olive oil with herbs and porcini.
• Add the meat and cook until brown.
• Add tomate paste, wine and orange juice. Let them evaporate
• Add salt, pepper and stocks. Let simmer for 90m or so.
• Boil the pasta until al dente.
• Add butter and cream to the ragout.
• Add the pasta to the ragout and sprinkle the grated cheese.

Martini

• Ice
• Dry vermouth
• Gin or Vodka
• Olives or a lemon twist for garnish
• <–>
• Fill the glass beaker with ice
• Pour in half shot of vermouth
• Stir for 15 sec
• Let it sit for 30 sec
• Stir it again.
• Strain out the vermouth.
• Pour in 3 or 4 shots of vodka or gin.
• Stir for 30 sec
• Let it sit for 30 sec
• Stir for 30 sec
• Let it sit for 30 sec
• Stir it quickly
• Strain it into a chilled glass
• Garnish with 1 or 3 olives, or lemon twist.
• Drink it

Chimichurri

• 2 garlic cloves minced
• 1 jalapeno: deseed and diced
• 10 springs oregano
• 10 springs parsley
• 2 tbs red wine vinegar
• 3 tbs olive oil
• 1/2 tsp salt
• 1/3 tsp pepper
• <–>
• In chopping board, chop oregano, parsley, cloves and jalapeno together.
• Put all in a bowl and mix.
• Then you can rub the chimichurri in any meat.

Spaghetti with Zucchine

• Sunflower oil for deep frying
• 8 or 10 small zucchine (courgettes)
• 75g chopped fresh basil
• Sea salt
• Olive oil
• 500g spaguetti
• 200g grated Parmigiano
• <–>
• Deep fry the courgettes until golden brown
• Set aside and dry with kitchen paper
• Sprinkle basil and salt on top of them
• Then transfer to a bowl and drizzle with olive oil.
• Boil pasta until al dente.
• Drain and reserve one cup of pasta water for later
• Put the pasta in large pan at low heat and add the courgettes.
• Combine gently and a bit of pasta water to create a creamy texture.
• Add grated cheese. Stirring and toasing.
• Once the mix has creamy texture, it is ready.

Pasta a la Norna

• 2 large garlic cloves
• Olive oil
• 2 large aubergines, diced
• Sea salt
• 1 litre marinara sauce
• 500g pasta
• 1 handful of basil, chopped
• 1 handful of grated ricotta or pecorino
• <->
• In a frying pan, fry the garlic with the olive at low heat.
• Add aubergines, at medium heat, and cook for 15m or sligthly golden.
• Add marinara sauce and cook for 5 minutes
• Cook the pasta and drain. Reserve one cup of pasta water
• Add the water to the marinara. Add the basil. Stir.
• Take 3/4 of the sauce and pour it in a serving bowl
• Add the pasta to the rest of the sauce. Stir and add the grated cheese.
• Ready to serve with the sauce aside.

Pasta Fagioli

• Olive oil
• 1 medium onion sliced
• 2 garlic cloves halved
• 1/2 bunch cavolo nero roughly chopped
• 3x400g cans of cannellini beans
• 750ml chichen stock
• 500g marinada sauce
• 500g small pasta
• Salt, Pepper
• Parmigiano grated
• <–>
• In a frying pan at medium low heat, saute the onion and garlic.
• Boil the cavolo nero in salted water
• Add beans, stock and marinada to the pan with onion and garlic
• Cook at low heat
• Once cavolo is ready, strain, and add it to the bean mix.
• Cook at low simmer with lid for 15m.
• Cook the pasta in salted water. Then drain and save one cup of pasta water.
• Add the cup of water to the bean mix.
• Add two cups of the bean mix to the pasta and a bit of olive oil.
• Serve the pasta with beans and add fresh pepper and cheese.