I'm Alex Kearney, a PhD student studying Computer Science at the University of Alberta. I focus on Artificial Intelligence and Epistemology.


It’s nog time!

Egg Nog:

  • 12 eggs
  • 450 g of sugar
  • 12 oz tequila
  • 15 oz sherry
  • 36 oz whole milk
  • 24 oz heavy cream
  • spices!

e.g., nutmeg, cinnamon, cloves, ground ginger, allspice.

  1. Beat egg yolks and slowly add sugar. Set aside.
  2. Combine the milk, cream, and spices in a pot over the stovetop. Bring to a boil.
  3. Slowly pour the boiling milk into the egg mixture. This is called tempering and makes the nog food-safe. You're slowly cooking the eggs by integrating the hot milk. Go slow, you don't want the mixture to get clumpy.
  4. Stir in the alcohol
  5. Bottle the nog and store in the fridge.


  • 2 cups bulgur
  • 2 tbsp olive oil
  • 1 large onion diced
  • some garlic minced
  • 1 green pepper diced
  • can of diced tomatoes
  • 1 1/2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 1/2 cup water
  • Salt