Saturday, February 28, 2026
Friday, February 27, 2026
Wednesday, February 25, 2026
Tuesday, February 24, 2026
Monday, February 23, 2026
Sunday, February 22, 2026
Saturday, February 21, 2026
Friday, February 20, 2026
Thursday, February 19, 2026
Wednesday, February 18, 2026
Tuesday, February 17, 2026
Monday, February 16, 2026
Sunday, February 15, 2026
Saturday, February 14, 2026
Thursday, February 12, 2026
Wednesday, February 11, 2026
AI data center infrastructure
The single largest category of new U.S. investment is AI data center infrastructure, which has already reached a scale that dwarfs anything in recent industrial history. Amazon, Microsoft, Google, and Meta collectively poured an estimated $320 billion into AI infrastructure in 2025 alone —more than Finland’s entire gross domestic product— with CreditSights projecting combined capital expenditure nearly doubling to $602 billion in 2026.
https://www.coffeeandcovid.com/p/robot-snappers-wednesday-february
https://www.cnbc.com/2025/12/31/ai-data-centers-debt-sam-altman-elon-musk-mark-zuckerberg.html
Tuesday, February 10, 2026
Monday, February 9, 2026
Moral
Supported by the evidence of reason or probability; founded on experience of the ordinary course of things; as moral certainty, distinguished from physical or mathematical certainty or demonstration.
Physical and mathematical certainty may be stiled infallible, and moral certainty may be properly stiled indubitable.
https://webstersdictionary1828.com/Dictionary/moral
Sunday, February 8, 2026
Saturday, February 7, 2026
Friday, February 6, 2026
Thursday, February 5, 2026
Wednesday, February 4, 2026
Tuesday, February 3, 2026
Monday, February 2, 2026
The Legendary Vegetable Soup from the Italian Michelin Restaurant Il Luogo di Aimo and Nadia
• 1 cup dry chickpeas
• 1 cannellini beans • 1 cup Sorana (white) beans • 5 Garlic cloves • Sage leaves • Olive oil • Rosemary • Quarter of a savoy cabbage • A handful of kale or cavolo negro • 1 celery • 1/2 leek • 2 potatoes • 1 big carrot • Big handful of green beans • 1 red or white onion • 1 zucchini • Big handful of spinach or/and chard • 4 tablespoons of farro/barley/millet/rice or any kind of grain • 1 pinch of fennel seeds • Salt and black pepper 1. Rinse the beans and soak them in 8x of their weight in water 2. Add 2 sage leaves, drizzle of olive oil and 1 garlic clove in each bean pot. Leave for 24 hours 3. Start cooking the beans covered in low heat for 1:30 minutes. Cannellini in a pot in the hob and the other two in the oven if possible for 120 degrees 4. Also the day before, crush 2 garlic cloves, pepper, salt sage and rosemary until it's like a paste and add the oil 5. While preparing the vegetables, put all the cuts in a pot of hot/boiling water to make a broth 6. Remove all the stems from the cabbages and spinach, peel and cut everything into squares 7. In a pot, use the infused olive oil in a pot and sauté the farro. Deglaze with some of the vegetable broth (about 4 soup cradles) and cook for 20 minutes 8. Once the beans are done, put a bit of salt. The Cannellini beans go in a blender with a bit of the infused oil and some more extra olive oil to make an emulsion and blend 9. Now for the actual soup, put the infused olive oil with a pinch of fennel seeds and some more olive oil 10. Once hot add: celery, leek and onion and sauté for 5 minutes 11. Add carrots, mix and add a bit of salt and broth. Cook for 5 minutes 12. Add chard stems if any, green beans, potatoes and cabbages. 13. Mix and add a ladle of broth, cover the pot and cook for another 5 minutes 14. Add the zucchini, spinach, chard, 2 ladles of broth, pepper and cook for another 5 minutes 15. Add the cooked grains, chickpeas, Sorana/white beans and the cannellini creamor
Ingredients and Recipe Transcribed:
Legumes:
Chickpeas: 100g (preferably from Murgia in Puglia)
Cannellini Beans: 100g (from Tuscany)
Sorana Beans: 100g
Aromatics:
1 whole garlic clove per legume batch
2 sage leaves per legume batch
Extra virgin olive oil
Vegetables:
Savoy cabbage: A large slice (~1/4 head for 4 servings)
Black kale: Stems and leaves separated
Chard: Stems and leaves separated
Spinach: Leaves and stems separated
Zucchini: 1 medium
Flat green beans: 100g
Celery: Leaves and stalks separated
Leek: ½ stalk
Potatoes: 2 medium
Carrot: 1 large
Onion: 1 small
Grains:
Farro: 4 handfuls (~100g)
Seasonings:
Rosemary
Sage
Fennel seeds
Fennel flower or pollen
Salt and black pepper
Broth:
Vegetable trimmings (potato peels, celery leaves, leek greens, carrot peel etc.)
Water
Preparation Steps
Soak the Legumes:
Soak chickpeas, cannellini beans, and Sorana beans in 8x their weight in water for 24 hours in a cool, dry place.
Cook the Legumes:
Cannellini Beans: Cook in a steel pot over direct heat until soft (1 hour). Blend into a smooth cream with olive oil.
Chickpeas and Sorana Beans: Cook in earthenware pots with garlic, sage, and olive oil at 120–130°C in the oven for 1.5 hours.
Prepare Garlic-Infused Oil:
Crush rosemary, sage, pepper, and garlic into a paste using a mortar.
Mix with olive oil and let infuse overnight.
Prepare Vegetables:
Dice savoy cabbage, black kale, zucchini, leek, celery stalks, and potatoes into uniform squares.
Julienne the spinach, chard, and their stems.
Make Broth:
Simmer vegetable trimmings in water to create a flavorful broth.
Cook Farro:
Sauté farro in the infused oil. Deglaze with broth and cook risotto-style for 20–25 minutes.
Assemble the Soup:
In a casserole, heat garlic-infused oil with fennel seeds.
Sauté onion, celery, and leek for 5 minutes. Add carrots, potatoes, and cabbages. Cook for another 5 minutes.
Add green beans, flat beans, zucchini, and remaining greens. Deglaze with broth.
Combine Components:
Stir in the cooked farro, chickpeas, Sorana beans, and cannellini bean cream. Adjust seasoning with salt and pepper.
Finish:
Serve at ~55°C. Drizzle with olive oil and sprinkle with fennel flower.
Sunday, February 1, 2026
Subscribe to:
Comments (Atom)
