Hotel’s not bad…

November 5th, 2008

Just checked into the Omni@Champions Gate. About 1.5 hours from the airport by shuttle.

Rubyconf and the most recent music.

November 4th, 2008

You can hear the most recent music (a collaboration) at this url. It’s a piece written by my pal Greg Bacon and built upon by several people who have never actually met in person. Enjoy!

Tomorrow I leave for RubyConf. See you there!

Lava!

October 20th, 2008

Fait Accompli

October 16th, 2008

The Marlin Spike (Crashing Mix Edition) is done, cooked, stir-fried and on Greg’s ftp site. Today or tomorrow he may post it. (Or not…but probably.) 

Follow his blog to hear it and lots of other original and traditional (awesome) tunes.

Spiking The Marlin

October 16th, 2008

Dinner with Ford first then it’s all about the music.

Soccer!

October 12th, 2008

Errands…

October 11th, 2008

One more for tonight.

October 10th, 2008

We got iPhones.

October 10th, 2008

Lunch with the family

August 30th, 2008
Yum!

Click the yummy!

We stopped at Formaggio’s Kitchen today, which is something we really only do two or three times a year since the cost of entry (at least by my reckoning) is about $150. We were undecided about what to do for lunch, and were in the area…so why not expose Ford (a self-proclaimed “cheese hound”) to something a bit nicer than Land-O-Lakes American Singles?

As always it was packed (11:30am on Saturday) but the customers were mostly polite. The staff is always excellent and we were helped by a very pleasant red-headed fellow who was patient with my requests for suggestions.

Ford thought the cheese and meat counter was the coolest place on earth. Ah…my son!

We ended up getting:

  • Gruyere Alpage - Pliable, but meaty and smooth. I have to try this on a turkey or roast beef sandwich I think.
  • Boerenkaas Magdelena Captein - Unreal cheese. Aged to the point of crystals, but still butter-knife soft. Medium-strong, but not overwhelming.
  • Turkish Pistachios - Sara claims the ones available in bulk there are simply “the best”. I agree.
  • Prosciutto san Daniele - My first taste. I usually get Parma, but this is (I now think) better.
  • Half a loaf of Pain Levain - A cross between sourdough and whole wheat…crisp, but softly dense.

Add to that milk for Ford, and icewater and this amazing wildflower honey from the farmer’s market and we had a very fine lunch. (And will have another tomorrow.)

Now for a family nap. :)