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Rated: 18+ · Book · Personal · #1196512
Not for the faint of art.
Complex Numbers

A complex number is expressed in the standard form a + bi, where a and b are real numbers and i is defined by i^2 = -1 (that is, i is the square root of -1). For example, 3 + 2i is a complex number.

The bi term is often referred to as an imaginary number (though this may be misleading, as it is no more "imaginary" than the symbolic abstractions we know as the "real" numbers). Thus, every complex number has a real part, a, and an imaginary part, bi.

Complex numbers are often represented on a graph known as the "complex plane," where the horizontal axis represents the infinity of real numbers, and the vertical axis represents the infinity of imaginary numbers. Thus, each complex number has a unique representation on the complex plane: some closer to real; others, more imaginary. If a = b, the number is equal parts real and imaginary.

Very simple transformations applied to numbers in the complex plane can lead to fractal structures of enormous intricacy and astonishing beauty.




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June 10, 2019 at 12:11am
June 10, 2019 at 12:11am
#960495
This week's theme is simple...you're having a backyard barbecue. For Monday's entry, what meats, side dishes, and beverages are you serving? Do you have a go-to dish you like to prepare?

I used to do the backyard-barbecue thing. Well, technically, it's a back deck barbecue thing; my backyard is 90% poison ivy and 10% snakes in the weeds. Yard work is, well, work, which I'm just as allergic to as I am to poison ivy. Plus, it's... outdoors [shudder].

But now, as a single man who's working on weight loss, my grill sits covered and neglected. At this point, there's probably spiders under there somewhere. I don't mind spiders, but I also don't want to put my hand into a web of the little fuckers. It's not worth it to mess with the grill for a mere 2-3 ounces of food; I could grill a bunch and stick the bulk in the fridge for later, but what's the point? Reheated grill food is crap.

Let's make one thing clear, though: when I did barbecue, it was definitely meat. Not zucchini. I hate zucchini. Well, that's not fair; I'll eat zucchini if it's properly prepared; at least I consider it food, unlike eggplant. Eggplant (that's aubergine for you folks across the pond) isn't actually food. It has a nice purple color, though. Apparently, it's a popular emoji. I don't understand why. I don't speak emoji. You know what's really good grilled, though? Asparagus. If you like asparagus. I used to have a special pan to hold it on the grill.

Anyway, meat. Before you go, "Well, no wonder you're trying to lose weight," understand that the problem with meat isn't the meat; it's the fat. I only ever liked lean meats. Plus bacon, and you have to basically do yoga to cook bacon properly on a grill, because the process is so convoluted.

So for grilling, I was always an old-school purist. Steak - preferably filet mignon (I have expensive tastes, in case you haven't noticed) - or chicken, minimally marinated, in small quantities. I've done burgers too, of course, but those little bastards like to fall through the grill slats; they're a pain in the ass. For the side, well, corn of course (that's maize for you Brits - this language barrier is a pain in the arse, too).

As for drinks, well, beer, of course. And not the horse piss they sell by the case at convenience stores, either. I'd go to one of our many local breweries or taphouses and fill a growler or five with whatever interesting brew they have available. Or, well, wine will do, also.

Really, teetotalers, gluten-freeks, and people with veganism or other eating disorders might not appreciate my barbecues.


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