Sprouting collaborations

In the last week I have agreed on two major collaborations (with a Harvard professor and the Director of a Max Planck Institute) ordered some tens of thousands of Euros worth of equipment for my own experiments, hired two lab assistants for those experiments and promised my boss that I would perform a significant reanalysis of a set of data I already have in collaboration with another member of the lab. My wife and I also made some very tasty Brussels sprouts with garlic, soy sauce and lemon juice.

Here's the recipe:

Wash the sprouts, peel off any out leaves that don't look good, and cut each sprout in half.

Cut up a head of garlic.

Juice 2 lemons.

Heat a large cast-iron skillet or other frying surface, large enough to fit all the halved sprouts in a single layer. Put on a fair bit of oil and bring to very hot. Pour in the sprouts and use a spatula or fork to flip them over so that the flat side of each is down. Slide them around some so they all cook evenly. Cook them like that until they are somewhat charred on the bottom. Then flip them over and roll them around so that the other surfaces get cooked. They will still be somewhat too hard inside, so pour in a scant cup of water and cover while the water rapidly boils off, steaming the insides. Once the water cooks off, taste a couple of sprouts and if they are still too hard inside, pour on a little bit more water. Once they are done, remove them to a large bowl and put the garlic on to fry. After a minute, pour some splashes of soy sauce over the garlic, and let it cook down a little bit. Mix this with the lemon juice, salt and pepper, and pour it over the sprouts. Serve hot.