my pizza dough recipe (based loosely on the NYT "no knead bread" recipe):
3 c bread-flour
2 tsp kosher salt
1/4 tsp instant dry yeast
1 tbsp honey
1 tbsp extra virgin olive oil
1.5 c water (if your tap water tastes bad, use bottled)

(makes two 12 inch pizzas)

mix together to form a sticky blob.
place in a big oiled bowl and cover with plastic wrap. Let it rise for 24 hours. YES! 24 hours. The nice part is that you make the dough the night before, and then it is ready to go the next day.

roll out the dough, and brush with garlic oil (fry some garlic in some olive oil).

My favorite toppings are:
sliced san-marzano tomatoes (right out of the can)
and fresh mozzerella chunks.

bake on a pizza stone as hot as your oven can go until everything looks gooey and the crust has browned.
Sprinkle some fresh basil and maybe some grated Parmigiano-Reggiano.

I teach an introduction to robotics internship to some high-schoolers every summer. 6 hours a day, 4 days a week for 5 weeks.
We go through:
- basic physics e&m (what a charge is, how it flows)
- circuits (series and parallel restistors etc.)
- DLD (digital logic design) what is a prototyping board, hooking up transistors, LEDs, 555 timers, logic gates
- some analog circuits (what an h-bridge is so their boards can actually power a motor, how transistors work so they can use IR phototransistors etc.)
- computer architecture (so they can program a PIC)

Once they get to the DLD, it's hard to stop them.
By the end of the summer they've built a robot that can autonomously follow a line on the floor.
Sounds simple, but there is no lego kit here. They build everything from scratch.

ah, yes. Back in engineering school, we all got the warning on day 1.

biology is really chemistry.
chemistry is really physics.
physics is really math...
and the math is really hard.

Rumiko Takahashi should have done the chapter on port binding and security...