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.

Mussels steamed in cider and bacon

Mussels steamed in cider and bacon

Not strictly a Troll-related post but enough people asked for the recipe to make posting it worthwhile. He did get to try a couple of mussels (once I'd licked off the cider sauce, obviously) and absolutely loved them. Mussels are not something you'd imagine a baby would take to, what with the strange texture and all, but I'm continually pleased and grateful that he seems to enjoy pretty much everything we shove in his pie-hole with equal and great enthusiasm.


This recipe is enough for two people (+a couple of taste samples for a food-curious baby)

Ingredients

  • About 500g of mussels per person, scrubbed and bearded
  • 6 rashers of bacon, cut into chunky slices
  • 2 shallots, finely chopped
  • 1 clove of garlic, finely chopped
  • small knob of butter
  • small bunch of thyme with the leaves stripped (about a tablespoon)
  • 200mls of cider (preferably a dry variety)
  • 2 tablespoons of crème fraîche

Instructions

  1. In a pot large enough to hold all the mussels, heat the butter and fry the bacon bits until crispy
  2. Add the onions and garlic and fry for a couple of minutes (until they start to soften but not take on any colour)
  3. Stir in the thyme, turn up the heat to high, throw in the mussels and give it a good stir and shake.
  4. Pour over the cider, put the lid on and steam the mussels for about 5 minutes. Most of the should have opened up by then. If they haven't, give it another minute or so.
  5. Scoop out all the mussels using a slotted spoon and plonk straight on the plate. Toss any of them that aren't open.
  6. Turn the heat up a little higher and bring the juices that are left in the pan begin to the boil. Stir in the crème fraîche, pour the sauce over the mussels and serve immediately. 
 
 
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