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Mark Rober: The Super Mario Effect: tricking your brain into learning more | Mark Rober | TEDxPenn

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When 50,000 of Mark Rober's three million YouTube subscribers participated in a basic coding challenge, the data all pointed to what Rober has dubbed the Super Mario Effect. The YouTube star and former NASA engineer describes how this data-backed mindset for life gamification has stuck with him along his journey, and how it impacts the ways he helps (or tricks) his viewers into learning science, engineering, and design.

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MUSHROOM CARBONARA | Vegetarian Pasta Recipe!

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Stay at home dog mom to my boy Denver and vlog how crazy he is. 

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Stay at home dog mom to my boy Denver and vlog how crazy he is. 

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Rita Pierson, a teacher for 40 years, once heard a colleague say, “They don’t pay me to like the kids.” Her response: “Kids don’t learn from people they don’t like.’” A rousing call to educators to believe in their students and actually connect with them on a real, human, personal level.

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Lilia: Screaming into Space!

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A FEIJOADA MAIS FÁCIL DO MUNDO - Como Fazer Feijoada Completa Passo a Passo | Receitas de Minuto 448

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Farming in a greenhouse

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Easy

Yield 2 servings

Time 30 minutes

Ingredients

Kosher salt, as needed

8 ounces regular or whole-wheat fusilli or other short, sturdy pasta

2 cups cooked chickpeas, home-cooked or canned

¼ cup extra-virgin olive oil, plus more for drizzling

2 garlic cloves, smashed and peeled

½ onion, diced

1 tablespoon finely chopped fresh rosemary leaves

Pinch of red pepper flakes, plus more as needed

1 ½ cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water

3 cups fresh parsley leaves (from 1 large bunch)

⅔ cup grated Parmigiano-Reggiano, plus more for serving

1 tablespoon unsalted butter

Finely grated zest of 1/2 lemon

Ground black pepper to taste

Preparation

1. Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.

2. While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.

3. Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.

4. Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.

Adapted from "Dinner: Changing the Game" by Melissa Clark (Clarkson Potter, 2017)

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Lemony Pasta With Chickpeas and Parsley Recipe

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You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat The whole dish is zipped up with some lemon, garlic and red pepper flakes.

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Textiles from Around the World

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But I keep losing them.

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ants

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Brazilian Feijoada - Black Bean & Pork Stew Recipe