It finally made sense to me when it was explained as: "There is a 1/3 chance you chose correctly initially, and a 2/3 chance the prize is behind one of the other two doors. When one of those two doors is eliminated, there is still a 2/3 chance it'll be behind the remaining door."
I've written more than a few programs to test it. It really is counterintuitive.
The Star Trek Charades was so much fun! We need a longer block of time next year!
Did you go down a rabbit hole from that link I sent you?
I wouldn't miss it!
I have no idea where this asparagus came from, but my produce stand sources things from all over, so I doubt it's local.
@edwardmartiniii.bsky.social You all ready for Norwescon!
Not pictured is the nice bottle of Chablis from the Pike and Western Wine Shop.
A view from above of a white dinner plate. On the left side of the plate, a very thick piece of meat is topped with a large pile of crab (though you probably can't actually tell it's crab by looking at it). At the top of the plate is a rectangular slice of my version of batatas bravas, which I make by making thin slices of potato, pressing them into a glass baking pan, and topping with olive oil, picante smoked paprika, and other seasonings. The remainder of the plate is taken up by seven spears of asparagus.
Beef tenderloin, topped with crab meat and butter, with asparagus, and my take on batatas bravas. Beef from Don & Joe's, fresh king crab from Pure Food Fish Market, potatoes and asparagus from Choice Produce, butter from the Creamery, and seasoning from World Spice. #cooking #PikePlaceMarket
A top down view of a glass baking pan on a white countertop. The near half is empty after serving, with bits of caked on food. The far half is mostly covered with a layer of mashed potatoes with vertical ridges and slightly browned crispy bits. Where the cottage pie was served, you can just sea the filling peaking out from under the potatoes, primarily ground meat and small pieces of carrots. Through the empty portion of the pan, a cork trivet is visible.
First attempt at cottage pie! It worked out pretty well, I think. #cooking
A woman in a mask Headline: Why Do Some People Still Wear Masks In 2026 And On A Completely Unrelated Note Why Is Everyone In The Office Sick Right Now Apart From The Guy In The Mask? Story from Jerk Wingley and Terramin Defishunsee Photo from Adobe
Why Do Some People Still Wear Masks In 2026 And On A Completely Unrelated Note Why Is Everyone In The Office Sick Right Now Apart From The Guy In The Mask?
A top down view of a white dinner plate. At the top is a pile of hash brown casserole. To the right, a pile of mashed sweet potatoes. At the bottom a well browned semi-boneless quail, awkwardly posed. On the left, cut green beans with bacon and onions visible. Tucked above that are two slices of French baguette with a generous amount of butter. In the middle of the plate is a pool of a light brown sauce. The potatoes and green beans are also topped with some crispy onion straws.
The best thing about being a grownup, is I can have Thanksgiving dinner in March, if I want to. Quail, hash brown casserole, candied sweet potatoes, green beans with bacon and onions, a pan sauce, and home made baguette. All from fresh ingredients from #PikePlaceMarket. #cooking
A more or less top down view into a big cast iron pot. The pot was once topped with a strangely smooth, yellowish biscuit, non-uniformly spread across the top of the pot, but now the nearer quarter has been cut away. Beneath the biscuit, a brown gravy is visible, with peas, carrots, potatoes, and green beans in evidence. There are chunks of beef and onions present, I swear, but they are hard to see.
So glad to be home to #Seattle, and my kitchen and #PikePlaceMarket. I present (the remaining three quarters) of my grandmother's "meat pie" - basically a biscuit-topped beef stew. #cooking
Image is an illustration of woman wearing a tight black dress with a rainbow skeleton on it. She wears a fuzzy white capelet and has a short bobbed rainbow colored haircut. She sits on a black background covered in colorful flowers. At the top of the image are the words Black Light Rave with DJ MC300BAUD. At the bottom of the image are the words Norwescon 48 Friday Night Dance 9:30 pm - Grand 3.
Join us on Friday of #nwc48 for the Black Light Rave. Glow under the neon lights and dance wild through the night! This is the second of three amazing dance worlds making one epic weekend of #Norwescon dances! Find the song suggestion form at the link: buff.ly/0mAQ938.
How many moves did it take to figure that out?
I'm not on many mailing lists, but SMOF News is my favorite. Thanks again for doing this!
A photo of a bottle of cognac. On the neck of the bottle is the stamp "1894". On the label, it says "Croizet cognac fine champagne reserve royal".
I got to taste an 1894 Cognac at The Doctor's Office in Capitol Hill tonight! #Seattle
Close up top down view of a deep white ramekin containing a messy square of flourless chocolate torte, with three raspberries "artfully" position atop it.
Course 6 from yesterday's meal was a flourless chocolate torte. That counts as cake, right?
Your Seattle neighbors are missing you too.
Blocking and muting are my favorite features! It's good to see you again!
Sounds like something you'd write!
The nonprofit Trevor Project received a $45 million gift from billionaire MacKenzie Scott at the end of 2025.
How cute!
I'm not sure I could drag a meat smoker into my high rise apartment!
I have NOT played Wanna Buy a Duck... but, have you played Abducktion? Best game ever. www.veryspecialgames.com/pages/abduck...
I bought the parts separately. The ducks that lay eggs aren't the same ducks they sell for food. And I'm not sure that the foie gras ducks are the same as the breast ducks. And I'm way too lazy to confit my own duck legs or smoke my own duck breasts. Fortunately, I have a really great butcher!
A photo from above of a small ramekin containing creme brulee. The custard is a pale yellow, and the inconsistently spread sugar is browned... in places.
Ode to Duck, sixth and final course: Duck egg creme brulee. #cooking
A photo from above of a white dinner plate. At the bottom are several slices of seared duck breast, partially covered with a brown sauce. To the left are a pile of potatoes cut into one inch chunks, skin left on, browned to varying degrees. At the top, some broccoli florets. And on the right, half a slice of brioche (untoasted) with a thick smear of butter.
Ode to Duck, fifth course: seared duck breast with the shallot port sauce, duck fat fried potatoes, steamed broccoli, and some brioche and butter. #cooking
A photo from above of a small white plate. The lower portion of the plate is filled with a piece of seared foie gras, and the upper portion with half a slice of well toasted brioche. Between them is just visible a rich brown sauce. You can see the fat from the foie gras spreading out over the lower half of the plate.
Ode to Duck, fourth course: Foie gras with a shallot port reduction, and toasted brioche. #cooking
A photo from above of a wide shallow bowl. A modest bed of baby spinach is topped with a drizzle of balsamic vinegar, and crumbled cheese, and pistachios. On the left are several slices of pink smoked duck, with a thick white cap of fat along the edge.
Ode to Duck, third course: Spinach salad with smoked duck breast, pistachios, crumbled Wensleydale with cranberries, and a balsamic reduction. #cooking