I am Neuroscience PhD, a humanist, skeptic, feminist, avid reader, science enthusiast, woolly-liberal über-nerd, and, as of October 2015, father to the Lykketroll.

I moved from England to Norway in January 2012 and live in Lørenskog with my wife, the Lykketroll, and our two aging rescue cats, Socrates and Schrödinger. 

I am on paternity leave from the 4th of July to the 18th of November. 

The job I am on leave from is as an  Associate Professor and Head of Studies at the Oslo and Akershus University College of Applied Sciences. My background is in child neurodevelopment (my PhD looked into the relationship between fatty acids like omega-3 and cognitive development in young children) but I now work on a hodge-podge of things roughly within the field of Universal Design of ICT 50% of the time, the other 50% of my time I am Head of the 'General' Studies (Allmenn in Norwegian) Unit, which is comprised of around 24 academics within a range of fields, including mathematics, physics, Norwegian, and technology and leadership.

In between working and doing the usual dad things,  I like hiking and running in the beautiful Norwegian outdoors, cooking and playing video games. 

If I believed in souls I would say that mine was born in Norway. 

I plan to sleep when I'm dead.

Recipe: Spicy potato crisps

No recipe last week as we were away for a weekend at our cabin, reveling in all the snow.

This week it’s a quick and super-easy snack, which, like all good snacks, isn’t the most healthy or most nutritious thing you are likely to eat, but is oh so good.


Ingredients:

  • 4 large potatoes (3-400g)
  • 50g of chickpea flour 
  • 5g of cornflour
  • ½ teaspoon salt 
  • 1 tablespoon of red chili powder OR chili flakes
  • 1 small clove of garlic, grated 
  • Enough vegetable oil to fill a saucepan for 'deep' frying (around an inch) 

Instructions:

  1. Slice the potatoes (with skin on) very thinly (tip: for super-thin crisps slice using a potato peeler)
  2. Mix the dry ingredients in a bowl
  3. Heat the oil
  4. Rinse the potatoes and, whilst still damp, coat each slice in the flour mix
  5. Drop a tiny bit of coating in the oil – if it starts sizzling straight away the oil is hot enough.
  6. Fry the crisps until golden brown, being careful not to have too many crisps frying at any one time
  7. Eat whilst piping hot with whatever saucy condiment takes your fancy. For me, plain ol’ ketchup works best. 

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