Brian Gravely, Ph.D.

Fotaza

Whenever you hear someone sneer about scientific research that seems useless to them — “they’re studying the spit of lizards?!” — remind them that’s exactly how we got Ozempic.

globalnews.ca/news/9793403...

Pero 'caérseme' no cuadra mucho aquí, ¿no crees?

pairs with "caer bien" in 'le', so 'me' is the most abstract/peripheral dative here, where the speaker is affected by the totality of what's going on.

It can get messy! 😅🫠 Don't be discouraged!

More along the lines of: "This guy is trying to get X to like him (and it affects me in some way)"

X = whoever 'le' is

Spanish has A LOT of non-argumental dative uses, but most of the time you'll get an accusative and a dative so it's clear what the meaning is. Here, you've got a dative that

a dative of interest tacked on to the end. Typically, the Spanish clitic template is [SE-2-1-3], but you’ll find cases like this where speakers find “caermele” to mean the opposite of “caerleme”.

(i.e., clitic order is not templatic but is determining argumental prominence, if you will.)

Possible, yes, but it’s very infrequent.

There are instances where you’ll get participant and 3rd person clitics flipped (the famous “me se” order), but what is happening here is different:

It’s clear the speaker is highlighting themself as a person of interest. So you get “caerle bien” but with

Hilo tremendo. Gracias @mythicaliberia.bsky.social 🙌

A black and white shot of a single slice of sourdough bread

Alveoli #sourdough #breadsky

My neighbors are great. They don’t mind that the family member that gets the most attention from me is their dog.

Four bagels with everything season sitting on top of a cutting board

My #bakeoftheday wasn’t a loaf but instead my first crack at #sourdough bagels. I need some shaping work, but they are delicious!

#breadsky

Hi, ASL interpreter of 30 yrs & a person w/ Deaf family here.

In response to the anti-ASL horseshit going around:

ASL and English are not the same language.

ASL has no written form.

Reading English subs is not = to seeing ASL & many Deaf ppl need sign to fully understand info.

I LOVE THIS SO MUCH.

(Also, ridiculously accurate metaphors. Worthy of a standing ovation, no doubt. 👏)

A black and grey wine bottle with the symbol of a spade with the words “La Baraja” “Selección de Viñedos” and “Ribera del Duero” at the bottom.

My first official #winesky is one of my favorite Old World wines: ‘La Baraja’ from Bodegas Vilano.

75% Tempranillo, 15% Cab Sauv, 10% Merlot; aged 18 months in French Oak

Everything you love about Tempranillo is here but with a tremendous smoothness that the CS and Merlot bring.

An easy 94+

Sometimes all you can do is eat a bagel and lox and hope it makes everything OK

Please do! I’m eager to see your success! :)

For what it’s worth: temperature is extremely important (i.e., understand your process per the ambient temp of your baking space), but your loaf is clearly well fermented, so that’s not an issue with it coming out flat.

Additional thought: Do you autolyse at all? That is, just mix your flour and water and let your dough rest and bond before you add your starter? This is a great way to build dough strength for higher hydrations, as well!

Thaaaaaat’s it then. Just too much water for your flour.

Your fermentation looks great, so it can’t be your starter. Your dough just has too much liquid.

I would bring it down at least 10% & work up from there if you want to play with more water (e.g. add 2% each loaf you make).

A sourdough batard divided in two revealing an airy and open crumb.

A slice of sourdough bread held up to the sky in front of the sun, revealing an intricately open crumb.

Loaf #7 of 2025

My #Sourdough #Bakeoftheday is an 85% hydration, 270g AP+80g whole wheat flour, open crumb beaut.

Autolyse was around 6 hours, with a bulk fermentation of about 10 hours at ~74F/23C.

#Breadsky

Beautiful!

How long have you had your starter? What’s your process? I’d be happy to help if I can. :)

Grey and black tabby lying on top of the chest of a bearded man with a green shirt on in bed

New year, same 2 a.m. kitty snuggles

Positive anymore for the win 🙌

Qué pintaza 🔥

Illa da Toxa, O Grove, Pontevedra. Año: 1955.
Fuente: TAF (aparece también en el libro “Fisionomía y alma de Galicia”)

Tried to order from my favorite Chinese restaurant today but forgot that it’s right beside the biggest Jewish community in ATL. She told me to call back thirty minutes later, but then they turned their phone off because of all the orders they were getting. 🤣

Va regular últimamente. Hace una semana no me funcionaba nada pero en los últimos 2-3 días ha ido bien.

Sourdough Babka | The Perfect Loaf An incredibly tender, sweet, and slightly rich sourdough babka. This dessert is naturally leavened and utterly delicious.

Here it is! It will be lightyears easier if you have a mixer, but not impossible if you don't. :)

(Also, I didn't use the sugar glaze seen in his picture, which is why mine has a duller finish.)

www.theperfectloaf.com/sourdough-ba...

As I rained blows upon him, I realized there had to be another way!

Most notably:

I don’t own a mixer, so I hand mixed 100g of butter into the dough, watched it fall apart, then pulled it back together.

Kind of proud of myself. 🤣