I’m not sure if this was your intention, but I take away the idea that teaching a class is like a handwritten recipe. Modified over time, evolving with new ideas and inspirations.
Your class will definitely be missed (at least by this serial guest lecturer!) I am sure your students recognize the privilege of having been a part of your class, as I do.
You saw the course evolve over, what ... four years? I do recall that after November 2022 I re-engineered a bunch of the sessions, simply because LLMs had plopped onto the scene and spread around onto everything! LLMs demanded attention and what delightful paradoxes they brought to the discussions.
The last session every semester I devoted to what worked, what didn't, what's missing, and (when I was planning for the next year) what I was thinking about--a kind of trailer for the coming attraction, so to speak. I did the same this year, sans coming attraction. I am thinking about another project that would draw from what I've learned over the years.
We should get together after the exams and the hoopla of the semester pass.
A sidenote: The first "like" that this post got was from a student of long, long ago (decades!) whose now a distinguished professor on the other side of the Pacific. I've had the opportunity to work with so many bright students over the years. That's been hugely important to me.
You know, that might work. I definitely think you might be able to pull it off by making 8 rolls and letting them rise longer. Maybe do the knife work after they rise a little--otherwise the poor things might end up looking like popcorn!
I recall that some Germans would cut the rolls and then pinch out their middle section (just a little bit). I'm not exactly sure why they did that, but that tactic might open up some bun real estate for beef.
One, I’m making those rolls, and two, that Oak of Flagey is fantastic.
I’m not sure if this was your intention, but I take away the idea that teaching a class is like a handwritten recipe. Modified over time, evolving with new ideas and inspirations.
Your class will definitely be missed (at least by this serial guest lecturer!) I am sure your students recognize the privilege of having been a part of your class, as I do.
You saw the course evolve over, what ... four years? I do recall that after November 2022 I re-engineered a bunch of the sessions, simply because LLMs had plopped onto the scene and spread around onto everything! LLMs demanded attention and what delightful paradoxes they brought to the discussions.
The last session every semester I devoted to what worked, what didn't, what's missing, and (when I was planning for the next year) what I was thinking about--a kind of trailer for the coming attraction, so to speak. I did the same this year, sans coming attraction. I am thinking about another project that would draw from what I've learned over the years.
We should get together after the exams and the hoopla of the semester pass.
A sidenote: The first "like" that this post got was from a student of long, long ago (decades!) whose now a distinguished professor on the other side of the Pacific. I've had the opportunity to work with so many bright students over the years. That's been hugely important to me.
Wow -- make them a little bigger, and they'd be nice burger buns!
You know, that might work. I definitely think you might be able to pull it off by making 8 rolls and letting them rise longer. Maybe do the knife work after they rise a little--otherwise the poor things might end up looking like popcorn!
I recall that some Germans would cut the rolls and then pinch out their middle section (just a little bit). I'm not exactly sure why they did that, but that tactic might open up some bun real estate for beef.
Hmm, yeah -- maybe that's the intention with taking out some bread from the middle -- make room for meat or something.
I'm a big fan of different buns for burgers like pizza buns and brioche! This looks like something I should try. Thanks!