Been a busy month.
CT is now
in full swing. It's been slashbacked, it's been k5'd, and
it's now got well over 500 books, and coming up on 1200
votes. Nice. It is also actually useful now - I've
managed to find books in topics I wasn't familiar with that
are agreed to be standards (dude, Blacksmithing?) Now it enters the next
phase - slower growth, plus some time for me to work on
incorporating suggested features and fixes. In this form,
it will incubate for a while, followed maybe by a re-
announcement down the line, when it's all polished and
School is winding down - 6 things left, 3 weeks left,
then it's all over. Man. I don't yet have anything to say
Apartment hunting is going very well, we think we've
found The Place - at least for a year or so, till we can
pick up a mortgage on a condo. Good location (Yonge &
Finch, for any Torontonians reading) - significantly north
of the downtown core, but still on the subway line, still
very much *in* Toronto. The building itself rocks
hardcore, our suite will be a little small but very
workable, and hey, right now I live in a 12'x18' basement
with no kitchen, so you know, I'll cope.
Still very jazzed about IBM. Very. I have already
decided that in May, I will be reading many many books on
Java, I will be steeping myself in Java, I will, by the end
of it, grok Java in all its infinite glory. And XML.
Middleware at IBM means Java + XML, it seems. In a brand
new lab facility. Ubiquitous wireless LAN. Multiple on-
site cafes and restaurants. This rules.
Birds are coming back, and when I walk across the iced-
over grassy parts of campus, the ice is at that stage where
everywhere you step, it cracks through, and little
fountains of brown meltwater soak your shoes. It tried to
snow today, but I think this is just winter throwing a final
tantrum; spring is coming very soon, which also rules.
Spring is it for me. Except for the rain, I am all about
I have been watching way too much of the cooking channel
lately. I am looking forward to having a stove and to
being able to cook without a microwave. Anyone recommend a
good cooking knife? I want a good cooking knife. Ming
Tsai has these really cool looking ceramic knives, all
white, and apparently they hold their edge much better than
steel, but they're wicked expensive. I'm thinking just a
good set of Henckels.