And you are here why?

You know how, when you turn on the tap, the water initially comes out all nice and smooth and neat and transparent? And then as the flow increases, things start going a little wonky? This is the difference between Laminar  and Turbulent  flow, between water that is coming out neatly, all lined up, and in layers, vs water that is irregular, chaotic, and mixing with itself all over the place. And yeah, there is very definitely an analogy to be made with organizations here. Take Laminar flow. Smooth, well-running, oiled, process-oriented, "everything in place" - nice adjectives to associate with your organization, right? It makes sense after all, the last thing you want is chaos all over the place, with stuff constantly breaking, nobody knowing what's going on, seventeen different ways of doing things, and so on. And I'm not here to disagree with this - you actually  do  want these characteristics in most (if not all!) of your internal systems, processes, and services. 

This is the absolute basic version of  aloo-matar, you can riff off of this in, oh, an infinity of ways (chill powder, fennel seeds, garlic, ginger, whatnot), but hey, you have to start somewhere , right? Peel and cut up 6 medium russet potatoes  into 2cm chunks. Add them to a pan with plenty of water, bring to a boil, and cook till they're basically done - you don't want them to be disintegrating though, stop before that stage. Meanwhile, toss  500gm frozen peas  in the microwave in a bowl, and cook with 2 tbsp water  for around 6 minutes till they are, well, cooked. Put  4 tbsp oil  to a pan on medium high heat, and add 2 tsp cumin seeds . Once they are sputtering, add in the potatoes, salt to taste , stir to coat the potatoes with the oil, and - and this is key! - don't stir for a bit, so that the bottom gets golden-brown. Stir a bit to flip the potatoes, and leave alone again - the intention is to get the potatoes to kinda get golden-brown-crunchy-awesome. The amount is

This is an unctuous version of a baseline version of a chicken curry - the cashews and coconut milk add a level of creaminess and sweetness to the curry that harmonizes well with the rest of the spices. I've gotten to a place where I can pretty much whip this one up without really thinking too much about it, which is particularly helpful when I have to make a bunch of other things, and don't want to have to worry about (at least) this one.  Heat 2 tbsp oil  in a pan, and brown 4 chicken thighs  (bone-in, or otherwise). Once they are browned, move the thighs and liquid to a separate plate, and wipe off the pan. Now, heat 2 tbsp oil  in a pan on medium high heat, and add 1 tsp fennel seeds  and 1 tsp cumin seeds .  Wait till they start sputtering, and add in  1 medium onion diced , and 1 thai chili split down the middle .  Stir somewhat frequently till the onions are translucent/browned. Grind up   1 tsp coriander seeds and 1 tsp cumin seeds , and add to the pan, along with 1/4 t