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Noah
25 August 2016 @ 08:00 pm
On a cruise, with the family, in the Caribbean. And in Florida! Krissy and I had a very quiet wedding the first time, and we're having a much less sedate tenth anniversary :-)

So: expect me to be offline for awhile here.
 
 
Noah
07 August 2016 @ 05:49 pm
The Emeril recipe for split-pea soup turned out quite well, even without using an actual ham hock. A lot of ham, of course.
 
 
Noah
28 July 2016 @ 08:13 pm
Huh.  
Krissy is loaning me a book on ADD that her therapist loaned her. She thinks I may see myself in it (*grin*).

Yeah, okay, a lot of my early life reads like dealing with exactly these issues constantly, but with enough cover that I could get away with it. I've worked really hard to make sure I have lots of slack in my jobs, personal relationships and hobbies to work incredibly intensely and then not at all, and for it to average out okay. I have a huge number of coping habits for my impulsiveness. My classwork reads *exactly* like this, with the understanding that I was smart enough to get away with way more of it than was actually a good idea, even at CMU.

And while I've always hit caffeine pretty hard, it was a few years ago when I worked for Ooyala that I seriously started caffeinating regularly, on a schedule, fixed dose in the morning on the way to work followed by specific re-ups during the day... And hey presto, that was the same time I wrote my book, added side-jobs that made money, organized a lot of home stuff...

Huh.

Well, okay then.

Which, me being me, leaves me with the question, "would Ritalin or something be even *better* for me than caffeine that way?" This is, naturally, not quite the right question.

(Also? Apparently stimulant medications such as Ritalin/Adderall/caffeine share a lot of in-brain mechanisms with adrenaline release, suggesting a strong link between stimulant use and being an adrenaline junky. Which, um, sounds a *lot* like an explanation of my parties, dating life and/or social drama.)
 
 
Noah
17 July 2016 @ 08:59 am
I hadn't thought of this as needing a public announcement, but... Since the extent of it seems to surprise people, I'll do so.

Please assume *anything* you tell me will be told to my wife. I don't literally find time to mention every detail of everything I do -- there aren't enough hours in the day, and a lot of it she doesn't care about.

But she's welcome to every detail she wants, and empowered technically to find out whatever she likes, within the realm of what I know.

Please just don't send me anything you wouldn't want her to know. Full stop.

(Okay, so, like birthday planning and things like that? Sure, within normal limits and for limited duration. But assume that before long, those messages too will be readable by her.)

A "don't tell Krissy" disclaimer is, naturally, worse than no disclaimer at all, because it marks that as something of interest to her. And I don't hide stuff from her, whether by actively doing so or by strategic not-mentioning.
 
 
Noah
As usual, it's a Boboli pre-made crust, following normal baking directions (8-10 minutes, 450 degrees.)

Sauce: mix of the bottled Classico "Traditional Pizza Sauce" (14oz) with one small can of Cento tomato paste (6oz) for two Boboli crusts. Mix the two sauces in a bowl, then add 2-3 tablespoons of fresh crushed garlic, about 1.5 tsp of onion powder, 1 tsp of dried basil and 1/2 tsp of turmeric.

Spread olive oil on the two crusts, just slightly thicker than you think you need - maybe 1 or 1.5 tablespoons per crust. Spread on the sauce, thick. You want to basically use it up, and certainly to spread to near the edges of the crusts.

Chop half a yellow bell pepper, 5 slices of pre-fried bacon (mostly not crisp, still meaty) and a can of chunk pineapple (further diced, so each chunk turns into four chunks.) Mix all these together in a bowl.

Roughly chop about half a can of black olives for one pizza or a whole can for two (optional, we just did one pizza with them.) Keep them separate from the other mix.

Sprinkle the bacon/pepper/pineapple mixture evenly on both pizzas. Sprinkle the olives on the olive pizza(s).

Grate a pretty big chunk of mozzarella (to taste? we have a size we normally buy, about large fist-size) and sprinkle it on the two crusts. This is fairly cheesy, but not a serious "extra cheese" level of cheese on both crusts... yet.

Take about 6 oz of asiago and grate it evenly over top of both pizzas. This goes over the mozzarella, and out slightly farther toward the edges. The outside is also where the toppings tend to thin a bit, so the mostly sharp-cheese pizza has less competition from bacon and pineapple.

Bake at 450 degrees for 8-10 minutes. You'll know it's done when the cheese is clearly melted and has a bit of nice toasty brown on top of just the highest points of the slices.

[Edited to add: I usually bake it on a pizza stone, but today I didn't bother. No clue how that affected it, if at all. But man, it came out good today.]
 
 
Noah
01 June 2016 @ 06:12 pm
Hey, folks!

On the one hand, I assume you don't keep up with where I'm working (or you do it on LinkedIn.)

On the other hand, this is too awesome not to share.

There is a company, AppFolio, that has decided to give back to the Ruby programming language by hiring some random guy (title: "Ruby Fellow") to sit around contributing to Ruby all day, particularly to Ruby performance.

They're in Southern California, and so this is a remote position. Southern California is not, traditionally, a hotbed of senior Ruby folk (Japan mostly, with honorable mentions for a few spots like Chicago and Tennessee.)

This position doesn't involve managing anybody, nor being part of a company-specific team, or significantly working on the company's product.

Relatedly, yesterday I started my new job with "Fellow" in the title, no management to do and working entirely from my house. Krissy and the kids are really enjoying the whole "no commute, around the house all day" aspect. Me too.

If anybody asks you what I do these days, I recommend the phrase "burden on society."
 
 
Noah
12 May 2016 @ 07:33 pm
There will be more of an announcement sort of thing later.

In the mean time: this could still fall through. But it really looks like it won't. That's... very, very nice.
 
 
Noah
10 May 2016 @ 10:31 am
I really *do* want this. I get it, you're trying to get me to admit it. Yes, okay?

You can tell me yes or no any day here.
 
 
Noah
02 May 2016 @ 12:21 pm
My ability to mark entries as friends/custom/private here on LJ is okay, but clearly not up to my recent posting rate.

I at least catch the problems fairly quickly. That's good, right?
 
 
Noah
25 April 2016 @ 10:18 pm
http://www.radiovalencia.fm/

She's the special guest this week on Sex Cels!