Me and genetic algorithms!

Work was pretty uneventful but when we got to my mother-in-law’s to pick up MiniHim she had this big pink envelope that was causing her concern. It was addressed to a lady in Streatham whose address was only vaguely similar to hers in that the street number was the same and if you said her town out loud it sounds similar to Streatham but that was about it. The envelope even had the first part of the London postcode but it had somehow made its way north of the border to South Lanarkshire. What was worse was that it originally arrived last week so she’d popped it in the post box across the road and the postie had delivered it for the second time today. We brought it home with us and filled in the second part of the postcode – the address checks out OK. HimIndoors is going to hand it in at the post office across from work tomorrow. Wonder if it’ll turn up at her house again next week?

The next module in the complexity course finally went live today – genetic algorithms! It sounds more sinister than it really is. It’s basically taking two strings of outcomes and joining them to make a new child string. The process is repeated until you have generations of code that eventually work better than the originals, kind of Darwin for computing. Those who know anything about complex systems are probably rofling or pmsling right now but that’s the best explanation I can muster.

Today I have learned:

  • half-hour meetings never stop after 30 minutes
  • I should offer post-traumatic stress counselling for people who have had social media conflicts

Today’s track

A floor-filler if ever there was one!

Today’s recipe

Spinach and mushroom filo pies


Serves 2


200g bag of ready-to-use spinach

butter for frying

1 onion, sliced

3 garlic cloves, chopped finely

1 handful of mushrooms sliced

half a tsp Lazy Red Chillies


a dash of soy sauce

a grating of cheddar cheese

Butter for brushing

2 sheets of filo

Heat the oven to 200C/Gas 6

Put the spinach in a large pan with a tsp of water and put on a low heat until wilted. Remove to a colander, rinse in cold water then wring out as much water as possible.

Melt the butter in the pan and fry the onion, garlic and mushrooms with the chilli till cooked. Add the soy sauce, cheese and spinach and stir till mixed. Season with lots of black pepper. Spoon the mixture into pie dishes.

Melt the butter and put the first sheet of filo on the work surface and brush with melted butter. Cut to fit the pie dishes and layer the filo on top of the filling. Repeat with the second sheet. Put the dishes on a baking tray and put in the oven for about 20 minutes till golden on top and filling is bubbling.

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