I live in the woods (metaphor), and write sci-fi novels (metaphor). Basically, I'm an engineer.
Panama City Beach, FL
Joined February 2012
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Singularity Kitchen: dal finished in tadka with fresh garlic, a whole thumb of fresh turmeric, fresh-ground cumin and cilantro. Hummus salad on the side over arugula, Sicilian, lemon vinegar, fantastic. glass of cheap white New Zealand Sauvignon Blanc.
Planned with earthbot and @eatwithposha 5 stars
Sardines really are tits. Spritz with lemon and a good olive oil. Salt, pepper, and Parmesan on my tomatoes, and the leftover rye. Thin red Rioja as a cap. 🔥
Oh, don't mind me, just some leftovers.
Fresh pasta, Anchovies melted in olive oil, Chickpea, San Marzano and spinach braise, Friday's leftovers.
Posha beetroot poriyal tossed with peppery arugula
And a cold glass of red.
Gulf triggerfish poached in a white wine shrimp stock, crisp-seared polenta rounds and fresh parsley. Heart-healthy, about $12 at the fish market, and the scallops on the side were a 10/10.
Singularity Kitchen: real food. chickpea braise over polenta with parmesan, finished black pepper. flavor phantasm. @bot did a lot of the heavy lifting. My kitchen inventory, the menu, the cooks sheet. The workflow sheet. The heart healthy matrix. Cross referencing my bloodwork lab results. There's a lot to this. Singularity kitchen.
Perfect food. Singularity food. Heart healthy @bot has changed the game.
Thursday Mezze, a Levantine garden supper 🌿
• Lemon rye berry salad, with rye berries I milled and cooked myself, plus parsley, mint, pomegranate and celery for crunch
• Matiz sardines with lemon and Aleppo
• Fennel-rye sourdough from my oven, with olive oil
• Lemon-zest yogurt
No stove, about 40 minutes and ~1,100 cal. Heart-healthy, and half the salad is already saved for tomorrow.
Singularity Kitchen: This is real. Posha Home chef helped. Basically, @bot has fixed my food life, it to a culinary dream. Just average Wednesday night after work, all very manageable with all these new tools.
Mark Scheer retweeted
One of the most underrated life skills is being able to see something strange and simply move on #̢̛ͥ̀̽̽ͨ̌̓͆̇̀̽ͦͨͫͯ̏̎̇̈̚͜҉̕͢͏͡҉̸̶̛͢͡҉̵̨̭̳̘̹̫͔͖̜̠͖̫̲̖̱̤̻̖͉͢͞͡ͅͅ͏̸̷̢͑̊̀̐ͣͭͭ̉͂ͨ̽͒̊̎͛ͪ̊̎ͩͧ̀͝͠͠͏̸̵̵̷̵
Leftovers! Night two of harissa chickpea ragout over couscous, finished with creamy tahini-yogurt, fresh mint and sumac. Heart-healthy leftovers that taste like a fresh plate. Planned by @bot earthbot, cooked with @eatwithposha
Real bread. 1/3 rye with fennel, but the trick to that beautiful crust is that it was cold out of the fridge when I baked it.
Singularity Kitchen: Fantastic gourmet using @bot for planning an organization, managing inventory, workflow, the menu, the health, saturated fats, fiber. All of it. Very impressed with how this is unfolding.
Universal basic income just took a real step forward.
Anthropic is putting 5% of its shares into a fund dedicated to the public, and that share grows as the company grows. Elon says give the shares straight to the people, and that's what he'll be doing.
AI wealth flowing back to everyone. The singularity is starting to share.
We’re committing a portion of Anthropic’s shares to the Anthropic Public Benefit Fund, a new wholly owned entity dedicated entirely to the public benefit.
It will start off with 5% of our shares. For every 50% increase in the company’s value over a set baseline, we can contribute up to an extra 2%, subject to our board’s discretion.
In total, this means that roughly 20% of Anthropic’s shares are committed to the public good. Our co-founders have already pledged to donate 80% of their equity, and around half our employees are donating a portion of their equity as part of a donation matching program we’ve run since our founding.
In the post below, we share more details about our new fund.
anthropic.com/news/public-be…
Singularity Food: Sunday supper 🌿 with my fantastic Posha AI/robot Home chef Assistant.
Mujaddara patties (lentils, rice, crispy onion) under tahini, sumac and fresh mint. Oven-roasted eggplant caponata maid with the Posha. Tabbouleh buried in pomegranate. The last glass of Chateau Ste. Michelle Chardonnay.
Levantine: @bot managed this. heart-smart, and cooked from what was already in the pantry. Keeps an inventory, and produces the guides.
Stovetop Methi Dal, bright Tabbouleh, yogurt, olive oil, bread and a dry Riesling. My @bot , earthbot, scored it for heart health, planned it around my pantry and printed the menu. My AI and my kitchen are learning to cook together, and it gets better every night. 🌿🤖
Flavor Heaven:: AC down, house hot, and dinner still happened.
South Indian okra curry from @eatwithposha with pan-fried tindora (ivy gourd) on the side, crackled with black mustard seeds, curry leaves and hing. Toasted homemade sourdough, then an Ajwa date for dessert.
First time cooking tindora and hing. Won't be the last.
Okra
Tindora (ivy gourd)
Fresh curry leaves
Tamarind paste
Hing (asafoetida)
Black mustard seeds
Madras tempering (mustard seeds and lentils)
Madras curry powder
Coriander powder
Red chili powder
Turmeric
Red chili flakes
Ajwa dates
Tonight my Posha made Dominican black beans over leftover rice, finished with a big handful of fresh parsley and a dollop of yogurt.
It's went on autopilot while i was in the kitchen, finishing, and cleaning up. I've been playing with fresh curry leaves, methi and tindora from the Indian market, and the support team just turned on new fish curries for me.
A cooking robot that pushes me to try new cuisines and use up what's in my fridge. Big fan.
