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: Super simple chappatis

My mother reckons this recipe for chapattis is idiot-proof, but I am sure to be the exception that proves that particular rule. I haven't actually tried it yet but I’ll update the recipe/write about how it goes once I’ve actually given it a go, and maybe add some photos too. 

Ingredients

  • 300g of whole-wheat flour
  • 2 tablespoons of vegetable oil
  • 50mls of lukewarm water (maybe a touch more)
  • Small pinch of salt

Instructions

  1. Put the flour in a sturdy bowl, toss in the salt and scoop out a little hole in the centre
  2. Pour the oil into the hole, add the water a little at a time and mix with your hands, slowly bringing the dough together
  3. Keep adding water until you have a malleable (but not too soft!) dough. This is the toughest bit as it’s very much about using your judgment. My mother couldn’t really describe the consistency in any meaningful way as she’s just so used to knowing exactly when it’s perfect, but something like pizza dough
  4. Split into small balls, about 1.5cm in diameter
  5. Flour your kitchen surface and roll each lump of dough until it’s a couple of millimetres thick (your chapatti will be around 10cm in diameter).
  6. Heat a dry pan until it’s hot but not smoking
  7. Fry the chapattis a couple of minutes on either side. To make them puff up, get a dry, clean tea towel and dab the chapatti whilst it cooks. You'll know it's done when it starts to brown and has lost that 'doughy' feel
  8. Smother with a little butter whilst still warm.

If you make more than you need for that meal, they last for a couple of days and freeze pretty well too – just let them cool and don’t butter them before you store them in the fridge or freezer. To warm them up again just start from number 7 above (making sure to defrost  them first if you had them in the freezer).

One of my favourite things when I was a kid was ‘sugar-babi’: you get a freshly made chappati, rub a little butter on it, sprinkle with a bit of sugar (as much as your mother or your conscience allows you to get away with), fold into a triangle – and it must be a triangle and not just rolled up –  and munch away.  

Week 11 Book review: How are You Feeling? By David Shrigley

Recipe: Tomato and bean curry