The spider mystery has been solved: it is a wolf spider.

Am in the middle of some renovation on the website: the "papers" and "teaching" sections will be up shortly, probably within the next 10 hours. I am gradually converting material from my old website to the current one.

I decided that the teaching section should also include notes from the classes I am taking (that I chose to write up). Thus, I will move the contents from the fluid dynamics entry to the teaching page. For consistency sake the page will be left there as an empty stub to redirect to the new home for the notes.

This semester I will write up notes for MAT 537: Topics in analysis and MAT 518: Introduction to analysis and PDE.

For dinner tonight: beef noodles (紅燒牛肉麵)

Chinese style beef noodles 紅燒牛肉麵

• Beef loin (for stew) 1-2 lbs
• Thai peppers, between 1 and 10 (depending on how hot you want it to be. I use usually about 2 or 3 per lb of beef)
• Soy sauce, 1/2 cup
• Ginger, 3 thumb-size pieces
• Chinese five-spice 1 tsp or Dried star anise, 5-6 stars
• Salt 2 tsp
• Shanghai style noodles (thick round ones) or Shang Dong style noodles (wide flat ones), 8 - 10 ounces.

1. Cut the beef into stew-size chunks (cubes about 1 - 2 inches per side).
2. Boil pot of water (about 3 times volume of beef). After it boils, add beef, soysauce, ginger, five spice/star anise, and salt.
3. Let simmer for 2+ hours. (I leave mine in a crock pot for 5 or 6 hours).
4. When ready to eat, boil noodles, strain, and add beef along with soup.