Many modern NLP systems rely on word embeddings, previously trained in an
unsupervised manner on large corpora, as base features. Efforts to obtain
embeddings for larger chunks of text, such as sentences, have however not been
so successful. Several attempts at learning unsupervised representations of
sentences have not reached satisfactory enough performance to be widely
adopted. In this paper, we show how universal sentence representations trained
using the supervised data of the Stanford Natural Language Inference dataset
can consistently outperform unsupervised methods like SkipThought vectors on a
wide range of transfer tasks. Much like how computer vision uses ImageNet to
obtain features, which can then be transferred to other tasks, our work tends
to indicate the suitability of natural language inference for transfer learning
to other NLP tasks.

Source: http://arxiv.org/abs/1705.02364v1

You may remember back in January me saying that this is the year of mini projects. After our full kitchen remodel two years ago, and our wedding last year, this year I swore I’d only take smaller projects. And, they would certainly not involve throwing the party of the year or tearing down any walls! I’ve […]
The post Mini Home Updates :: Our Master Bedroom Makeover! appeared first on coco kelley.

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Source: http://feedproxy.google.com/~r/blogspot/mCAtj/~3/BAOpSxB-bpw/

Cocktail Recipe :: Charcoal

There once was a time where the only place in Seattle you could find good, authentic Mexican food was in my own neighborhood of South Park. Truth be told, the taco truck at the gas station is a popular stop for us about once a week. But recently, I discovered Gracia. With a true neighborhood […]
The post Cocktail Recipe :: Charcoal

Buy Clotilde’s latest book, The French Market Cookbook!

Do you want to hear one of the least publicized benefits of working from home? You get sick less often.
Not only can you choose to stay in when it’s cold and drizzly and icky outside (pyjamas optional), but you also spend less time in crowded public transportation, shake fewer hands and kiss fewer cheeks (in French office environments, it is common to kiss your close colleagues hello when you come in in the morning), and touch fewer shared coffee pots and bathroom door handles.

Or at least that has been my experience for the past thirteen winters, ever since I quit my office job and started working for myself.
Except this one winter a few years ago, when my son Milan went to daycare for the first time. There he was naturally in contact with other adorable little people — including twins he’s still friends with five years later — and the bazillion germs and viruses they all brought to share with one another, and took home at night.
It’s all part of the process, and I was copiously warned about it, but we went through a rough patch that first winter, when Milan was sick for the first time of his life, I had the nastiest cold I’d ever, ever had, and neither of us seemed to be getting better. At all. For weeks. It looked like it was going to be a long winter.
And then one night my dear friend Florence, who was kindly checking in on us, suggested a vegetable curry might be just the thing.

Just the thought of it cheered me up. I dragged myself up from the couch, looked up a recipe that would require neither grocery shopping nor lengthy preparation, and got to work.
The recipe I used that night was this one by Beena Paradin, a French-Indian cook, food writer*, and co-founder of the online shop Beendhi. She presents the recipe as a riff on a traditional stew from Kerala, the region in the Southwest of India where she was born, and explains she’s adapted it to speed up the process, and accommodate the kind of ingredients one finds in the Western world.

It was profoundly comforting, full of warm flavors, the vegetables soft and fuzzy in their spiced coconut milk sauce. It made me feel considerably better.
The stew has become a fixture of our weeknight dinner rotation since then, and it has turned out to be a most rewarding method of using up mismatched vegetables that may be losing patience in the fridge drawer.
And whether it’s the winter vegetable curry, our stronger immunity, or just our lucky star, I’m happy to report we’ve all been doing fine since that dreadful first winter.
See also : Vegetarian Batch-Cooking for Winter
Join de conversation!
What’s your edible remedy for bad colds and other grisly viruses?
* In particular, she has written the superb cookbook Inde intime et gourmande with her mother, Padmavathi Paradin.

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Please tag your pictures with #cnzrecipes. I’ll share my favorites!

PrintWinter Vegetable Curry Recipe

Prep Time: 15 minutesCook Time: 35 minutesTotal Time: 50 minutes
Serves 4.

Ingredients1.2 kilos (2 1/2 pounds) mixed cold weather vegetables, such as carrots, parsnips, potatoes, kabocha, broccoli, cauliflower, etc.
2 tablespoons cooking oil or ghee
1 medium onion, finely sliced
1 teaspoon fine sea salt
a