Making a quiche with sausage, mushrooms, shallots, garlic, and cheese from scratch this morning for brunch later today with friends at Gerrish Swim & Tennis Club. I’m hoping the crust will come out as flaky as I want it to.
I'm a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, IndieWeb, theoretical mathematics, and big history.
I'm also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.
View all posts by Chris Aldrich