Tangentially related lecture: The hard parts of open source.

Collaborative engineering has more problems in collaboration than engineering. Those 'soft' skillsets do not correlate well with technical expertise, especially when filtered through asynchronous (and often pseudonymous) text-based communication. Additionally, some foundational assumptions about the nature of improving technology and society turn out to not work so good.

The patterns of behavior that people fall into because of software are rarely positive for themselves or others. Use and development both invite what Skinner would call superstitions: spurious connections between actions and outcomes. […]This extends to human interactions about software. People can be driven to sociopathy, apathy, obsessive placation, or anything in between, thanks to the sparse, arbitrary, and frankly batshit crazy stimuli they're subjected to.

We're not dutifully working around harmful narcissists out of conscious tolerance or demographic over-representation. They just blend in with all the other assholes we've become.

Reddit user "mindbleach" on Why I'm not collaborating with Kenneth Reitz.

make effort sexy again

(Quote source: jamie loftus)

…the irony of my as of late low-effort reposting of twitter quotes is not lost on me

It's incredible that one of the best things you can do in America, which is speed along Mulholland Drive late at night, is free

from Dan O'Sullivan

If procrastination is anxiety towards the imperfection of creation, maybe the best way around it is to adopt the idea that all creation are iterative steps towards perfection - even failed steps.

Apocryphon on squandering time

when you don’t create things, you become defined by your tastes rather than ability. your tastes only narrow & exclude people. so create.

_why the lucky stiff

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)
• 1 cup all-purpose flour
• 1 1/2 tablespoons olive oil
• 1 3/4 teaspoons salt
• 1 3/4 cups all-purpose flour, or more as needed
• 1 teaspoon olive oil, divided

Directions

1. Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.

2. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.

3. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.

4. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.

5. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.

6. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.

7. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.

8. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.

9. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.