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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.
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.]
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."
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.
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.
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?
25 April 2016 @ 10:18 pm

She's the special guest this week on Sex Cels!
Pieter Hintjens, the until-recently maintainer of ZeroMQ and a fair bit of other open-source code, is a terrifying man, whose recent description of his clearly-fatal cancer has gained some fame. I hope to be as bloodlessly straightforward about human foibles and as curmudgeonly many decades hence when my own time comes.

He wrote a book called The Psychopath Code, which may be read online for free. It purports to be about understanding and foiling a specific group of people who are very approximately the same as might be called "psychopaths" or "sociopaths" in a pop-psych way (but not those clinical disorders, not really.)

It puts forward a few really interesting ideas, starting with such people as predators, and as defectors on the social contract of mutual altruism. Not new exactly, but an area with plenty of room for new ideas, and he has some good ones.

Interspersed with them, you'll find a variety of interesting opinions, from the lucid-but-improbable to the wildly unlikely (psychopaths develop near-perfect acting and cold reading without practice, and have Dunbar Numbers far higher than the neurotypical.)

Should you have time, I recommend a quick skim of it. It's an interesting idea. Don't take him too seriously... But if you were to pretend this was a work of Victorian Naturalism and the Psychopath was a creature that a blustery old Englishman was describing from his safari into Darkest Africa, you might find the whole more tolerable, and the lessons within more interesting.

I may just find old blustery Victorian accents charming. Fair warning.

It purports to be a description of subclinical psychopaths as a form of human predator... And actually, it mostly accomplishes that if you're willing to fudge on the details, and treat it as a warning rather than an accurate measurement.

Of course, it also purports to be a full defense against the same, and an understanding of them. Between you and me, maybe you shouldn't be quite that secure in some of the facts therein.

Even a blustery old Victorian naturalist has been known to be wrong now and again.
25 April 2016 @ 02:58 pm
I consume a fair bit of caffeine these days, but I do so more carefully than I once did. These are both related to me buying a *brick* of pure caffeine awhile back. It was over a pound. So, y'know, quite a long time worth of supply. Mostly it's still sitting in a jar in a locked cabinet, because leaving that out near kids would be really stupid.

I have a small tin of it at work, which I ordinarily mix with bai5 drinks, the ones with some tannin (e.g. pomegranate, blueberry) so the bitterness of the caffeine is less objectionable.

For completeness: I often have a single Mountain Dew on the way to work, timed to have the caffeine start hitting about the time I'm set up and working.

That's fine, and has worked well. It's classic agonistic usage of caffeine - reinforcing my most awake times with some extra stimulation and energy. It's a great way to provide a small but significant productivity multiplier on my work.

It also needs to change. I'll explain.

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03 April 2016 @ 08:09 pm
A company is a sort of collective organism. Like most emergent forces, it's fairly alien in its behavior, if you're used to judging human beings. Corporations simply don't behave in the same way.

For a long time, a lot of the mechanisms of this were opaque to me -- how does a corporation form this collective thinking organism? Doing that seems quite difficult.

From my current internal view of a small company (between 200 and 300 people) and my previous extensive experience doing the same thing in a number of similar-sized companies, I now get it. I have been one of the corporate mini-minds, of several different types, in several corporations, which gives me a better idea of what they do.
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