During the winter I didn’t give many talks and plenty of new results came in, so when I was invited two weeks ago to Kyushu Institute of Technology and today to Tokyo Institute of Technology to give talks I wanted to include plenty of our new material and shape new talks. When I work on these kind of things I really enjoy being home, I am much more productive, focused and I memorize my talk very easily. Unfortunately it is not always possible for me to squeeze in this time during week days, so I often work on my talks on weekends. Recently I am managing my time much better than I used to (may be it’s the low tide after the panic of business from last year) and I can prepare my talks more calmly and better. And this means having lunch at home which is also really nice. I can cook simple things that are just the perfect food before giving a talk: light and energetic. Today, I went for a simple arrangement of steamed zucchini and couscous with olive oil, salt, pepper and fresh mint from the terrace. Ready in 5min, but so delicious!
