if you're so organized that you keep your love letters on the sytem, perhaps hierarchically arranged in a directory, you probably don't want other people to be able to read them. You could therefore change the permissions on each letter to frustrate gossip (or only on some of the letters, to encourage it).
-- The Unix programming environment, Kernighan and Pike
Sunday, January 08, 2006
Thursday, January 05, 2006
gnu?
"The number of UNIX installations has grown to 10, with more expected."
-- The UNIX programmer's manual, 2nd edition, june, 1972
So it's the start of the school term, and i find my most exciting class to be this computing class which is apparently going to be based on Unix. One outdated $50 textbook later, it's still quite interesting. This despite being in classes which on paper are supposed to be good and intellectually stimulating: econs of info and econs of crime. Time to switch major?
-- The UNIX programmer's manual, 2nd edition, june, 1972
So it's the start of the school term, and i find my most exciting class to be this computing class which is apparently going to be based on Unix. One outdated $50 textbook later, it's still quite interesting. This despite being in classes which on paper are supposed to be good and intellectually stimulating: econs of info and econs of crime. Time to switch major?
Saturday, December 31, 2005
Back from Peru
After a long jaunt in the land of espanol and alpaccas, i'm back in chicago where it's
1. cold
2. expensive
3. home.
But of course i return with grand stories of Peru, where I saw lots of interesting things and interesting people and eating loads of good food. There are way too many stories to tell, so let's break it up into little bite sized chunks......starting with the food.
Peruvian food differs greatly depending on which part of the country you're in, but i always found something to love. For starters, the desserts were really amazing.
And quite cheap too, most of the meals we ate were sub US$10. That green creme brulee (made from coca leaves, of cocaine fame) cost around US$3. The white mousse is made from lucuma, which is a sort of tropical fruit which tastes a bit like a blander passionfruit.
The main courses too were pretty unique, and were either of new hitherto untasted animals, or existing ones in new combinations with different herbs and spices.
Chicken curry with pineapples and other sweet fruit. Very curious. Very nice.
Lobster soup!!!!! Enough said.
But wait! what's that in the other dish behind the lobster? hmm. None other than one of the typical peruvian foods:
Guinea pig.
Nice and fluffy, run around the kitchen eating greens, taste good when roasted in a sort of fatty chicken with a skin resembling pork sort of way. If you get over the guilt.
If you get over the guilt of that, there's of course always alpacca.
Nice and fluffy, hair makes good coats, tastes good with garlic and supposedly quite healthy. Alpacca is to beef what Ostrich is to chicken.
And then of course...
naaaaaah. never.
1. cold
2. expensive
3. home.
But of course i return with grand stories of Peru, where I saw lots of interesting things and interesting people and eating loads of good food. There are way too many stories to tell, so let's break it up into little bite sized chunks......starting with the food.
Peruvian food differs greatly depending on which part of the country you're in, but i always found something to love. For starters, the desserts were really amazing.
And quite cheap too, most of the meals we ate were sub US$10. That green creme brulee (made from coca leaves, of cocaine fame) cost around US$3. The white mousse is made from lucuma, which is a sort of tropical fruit which tastes a bit like a blander passionfruit.
The main courses too were pretty unique, and were either of new hitherto untasted animals, or existing ones in new combinations with different herbs and spices.
Chicken curry with pineapples and other sweet fruit. Very curious. Very nice.
Lobster soup!!!!! Enough said.
But wait! what's that in the other dish behind the lobster? hmm. None other than one of the typical peruvian foods:
Guinea pig.
Nice and fluffy, run around the kitchen eating greens, taste good when roasted in a sort of fatty chicken with a skin resembling pork sort of way. If you get over the guilt.
If you get over the guilt of that, there's of course always alpacca.
Nice and fluffy, hair makes good coats, tastes good with garlic and supposedly quite healthy. Alpacca is to beef what Ostrich is to chicken.
And then of course...
naaaaaah. never.
Saturday, December 17, 2005
uno jugo de papaya con leche, gracias
I can't find the greater than less than signs on the keyboard!!! which is really irritating, so you guys can link yourselves manually to
http://en.wikipedia.org/wiki/Pisco_sour
which is basically a vodka lime, only zestier. Now yours for a US$3 pittance with the aid of exchange rates.
No i'm not turning into an alcoholic, and my trip in Peru is quite healthy. Really!
Still no photos. THis time around i remember to bring my SD card reader and my SD card to the shop, but the com doesn{t have a working USB drive. Not fated.
http://en.wikipedia.org/wiki/Pisco_sour
which is basically a vodka lime, only zestier. Now yours for a US$3 pittance with the aid of exchange rates.
No i'm not turning into an alcoholic, and my trip in Peru is quite healthy. Really!
Still no photos. THis time around i remember to bring my SD card reader and my SD card to the shop, but the com doesn{t have a working USB drive. Not fated.
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