Donald J. Patterson

Banksoopy Brickle belongs to Prof. Patterson

Banksoopy Brickle

What is this page about?  This page is about a class at Westmont College that I am currently teaching (current as of Fall 2019).   It is a class on Big Data and Information Retrieval and we are holding a contest.  The contest is to see who can cause a web page that they created to be at the top of a search entry list for the 2-gram “Banksoopy Brickle”.  We are keeping records over time about who is winning on Canvas.  But as of right now (8/15/19) this is the leader board:

Banksoopy Brickle status graph

Will I win?

Basically this is a search engine optimization exercise.  Since I am the professor, you know I’m going to try to win this thing.  In the past I have been beaten by some clever students but it doesn’t happen often.   My strategy is to link a few of the most authoritative web pages that I have together in hopes that the network effects will swamp the otherwise *lame* entries on sites like Pinterest, MySpace, Facebook, YouTube etc.  The real secret is not to get on one property but to link your properties together.

What are other people doing?

Well most people are just creating a single page with their content.  I’m trying to link my mundane professional page back and forth to this one as well as the hypothetical landing page.  I suppose I should probably try and get another one to link in like my YouTube page. We’ll see what ends up happening.

I am going to assert that banksoopy brickle is actually a savory cookie thing so I include the recipe herewith:

Ingredients:

  • 1/4 (16 ounce) package saltine crackers, crushed
  • 1 cup butter, melted
  • 16 ounces very dark chocolate, chopped
  • 1 cup walnuts, chopped

Directions

Banksoopy Brickle
Banksoopy Brickle, I guess
  1. Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and set aside.
  2. Place the crushed crackers in a bowl, pour the melted butter over them, and stir gently to coat the cracker pieces with butter. Spread the crackers out on the foil-lined baking sheet, and bake for about 10 minutes, until the crackers have started to brown.
  3. Remove the sheet from the oven, and sprinkle the chocolate in an even layer over the hot crackers. Let the chocolate melt for about 1 minute, then spread the chocolate evenly over the crackers with a spatula. Sprinkle the walnuts on top.
  4. Let the candy cool and harden for about 30 minutes, until the chocolate is set. Break the candy into pieces to serve.