dug's Journal http://use.perl.org/~dug/journal/ dug's use Perl Journal en-us use Perl; is Copyright 1998-2006, Chris Nandor. Stories, comments, journals, and other submissions posted on use Perl; are Copyright their respective owners. 2012-01-25T02:27:19+00:00 pudge pudge@perl.org Technology hourly 1 1970-01-01T00:00+00:00 dug's Journal http://use.perl.org/images/topics/useperl.gif http://use.perl.org/~dug/journal/ I'm a Moose fanboy http://use.perl.org/~dug/journal/38337?from=rss <p>I've always had some love for Perl 5's object system. I appreciate that it doesn't foist an ideology on me, instead providing me tools to build and use an object system that I'm comfortable with.</p><p>Typically for me that object system uses blessed hashes, hand-written accessors (with hand-written validation), hand written method parameter validation and explicit manipulation of @ISA.</p><p>Why don't I use X for (accessor generation, parameter validation, etc.)?</p><p>I probably have, and maybe do on a project here or there. But I've never fallen in love with a combination of OO helpers on the CPAN, and Perl's built in OO mechanisms are usually good enough for me.</p><p>A couple of things happened the other day. I looked at Moose's documentation, and stubbed a couple of classes for a home project. I was expecting a steeper learning curve than I found, and in a couple of minutes I was working with object system that I liked.</p><p>I didn't see anything about method parameter validation in the Moose documentation, so I hopped on irc.perl.org#perl. People were nice and helpful (thanks autarch, mst and sartak!) and in another minute I had MooseX::Params::Validate plugged in and working away. I also got some exposure to MooseX::Method::Signatures, Method::Signatures and Devel::Declare. Insanely cool stuff.</p><p>Thank you and congratulations, Moose team!</p><p>-- Douglas Hunter</p> dug 2009-01-24T18:11:36+00:00 journal Old Man++ http://use.perl.org/~dug/journal/37550?from=rss <p>My father just completed a 2,400 mile, unassisted bike ride from Fairbanks, AK to Spokane, WA.</p><p>He blogged about it a bit here: <a href="http://ridefair.blogspot.com/">http://ridefair.blogspot.com/</a> </p><p>Way to go, old man!</p><p>-- Douglas Hunter</p> dug 2008-09-26T21:14:31+00:00 journal Entry level construction skills http://use.perl.org/~dug/journal/36976?from=rss <p>My entry level construction skills remind me of entry level coding.</p><p>I recently had a ductless air conditioning system replaced in my house. Someone stole the 300 lb compressor from the last unit to get a few bucks at the scrap metal shop, and the unit that they stole has been deprecated for a new version, with more efficient backward incompatible blowers and gas lines. Many walls were opened up, in a haphazard way. The company opening the walls and installing the new version doesn't close and patch walls, which is where my story begins.</p><p>Instead of reading the documentation on how to patch walls, I thought, "this can't be too hard, I'll just start typing".</p><p>The documentation would have told me that if you are patching an irregularly shaped hole, it's worth refactoring that hole into something that will take a piece of sheetrock with straight edges.</p><p>Once I figured that out for myself, I though, "Surely enough adhesive sheetrock tape and joint compound will cover my initial mistakes".</p><p>Instead of refactoring the base I plowed ahead, adding layers and layers of tape and patch to cover my work.</p><p>Lots of sanding and skim coating later, I have new, inefficiently implemented, mediocre, unmaintainably patched walls.</p><p>-- Douglas Hunter</p> dug 2008-07-21T17:27:29+00:00 journal Test Driven Development http://use.perl.org/~dug/journal/34474?from=rss <p>Yeah, yeah, I know. I'm a little late to the game. I've known in theory that<br>TDD is a good idea for quite some time. But, as they say, "In theory, theory<br>and practice are the same".</p><p>I needed to write a plugin module for work today. I stubbed out the module<br>using module-starter and wrote the POD. Writing the API documentation first<br>had the nice effect of keeping it simple. I don't like writing documentation,<br>so I'm not about to document publicly something that might not be useful.</p><p>Then I wrote the tests. I like breaking things, and thinking about how to<br>break things. Thinking about how to break things that don't exist yet was<br>fun! Writing tests made me think through the API in ways that I hadn't when I<br>wrote the POD. Based on the thinking I had to do when writing tests, I ended<br>up re-writing sections of the documentation to clarify how certain methods<br>should act.</p><p>Then I wrote the code. I thought that I only wrote enough code to pass the<br>tests, but once the tests were passing I dug in and re-factored the code,<br>shortening it a fair bit.</p><p>I'm a TDD fanboy, coming out late!</p> dug 2007-09-17T21:27:13+00:00 journal Perl Sauce http://use.perl.org/~dug/journal/33909?from=rss <p>One of the things that I learned while working the meat station at Blue<br>Hill was how to make meat sauces. The sauce making technique there is<br>different than at a lot of other restaurants, and it shows (or tastes,<br>rather). Sauces using the technique I learned there taste like the<br>animal that they came from.</p><p>It helps that we did lots of whole animal butchery. Whole animals meant<br>that I had bones to make a native stock, and native scrap meat to braise.<br>The basic technique is much like making a daube or a stew.</p><p>1) Sear the cubed meat, browning on all sides.<br>2) Drain the meat.<br>3) Sweat aromatics, deglaze with stock.<br>4) Add the meat, braise until fork tender.<br>5) Strain the cooking liquid, reserve the meat.<br>6) Reduce cooking liquid to sauce consistency, skimming constantly.</p><p>Of course there are nuances and steps that change with the desired end<br>result, but this is a basic method that can be adapted for nearly any<br>meat sauce. And the scraps make a great family meal.</p><p>If this is such a great basic technique, why doesn't anyone use it for<br>fish? One could argue that poaching a fish in a fumet is the analog.<br>While it's a great way to cook a fish, the end result isn't a complex,<br>nuanced, sauce consistency sauce. It's a broth.</p><p>Why doesn't anyone do the following?</p><p>1) Poach the fish in the fumet.<br>5) Strain the cooking liquid, reserve the fish.<br>6) Reduce cooking liquid to sauce consistency, skimming constantly.</p><p>Actually, they do. In "Grand Livre De Cuisine", Ducasse has several<br>takes on this method. In "Simple French Food", Richard Olney describes<br>"Fish In Sauce", talking about different ways to bind a fumet reduction.<br>I'm sure others describe it elsewhere.</p><p>When I cook fish, I almost always end up making a fish sauce, using this<br>basic technique. I appreciate the simplicity of an herb mayonnaise, or a<br>beurre blanc, or an herb vinaigrette. But once I'm in fish land, I<br>usually want to garnish my meat with something that reflects the whole<br>fish, and is a reduction of its elemental flavors.</p><p>When I'm in Perl land, I usually want to garnish my meal with Perl.<br>I want it to smell like Perl and taste like Perl, not like some<br>DSL^H^H^H sauce that I just cooked up on the fly that I'm going to<br>garnish my Perl meat with.</p><p>-- Douglas Hunter</p> dug 2007-07-29T14:34:37+00:00 journal Back in the game http://use.perl.org/~dug/journal/33505?from=rss <p>After a year in a the kitchen at <a href="http://bluehillnyc.com/">Blue Hill</a> (a great experience, more on that later possibly), I'm back in the game.</p><p>I'll be posting here about Perl related business, and over at my new blog, <a href="http://porktalk.org/">Pork Talk</a>, about food related stuffs.</p><p> -- Douglas Hunter</p> dug 2007-06-12T20:53:42+00:00 journal Pork Gift http://use.perl.org/~dug/journal/28062?from=rss <p> I just got a <a href="http://bacontarian.com/?p55">ham</a>. I'm happy. </p><p> -- Douglas Hunter </p> dug 2005-12-19T19:56:29+00:00 journal Cod and Chipotle Stew with Black Beans and Shrimp on Toast http://use.perl.org/~dug/journal/28028?from=rss <p>1 pound fresh cod (or other white fish)<br>1/2 pound medium prawns<br>1 can black beans (or 16 oz from your fresh cooked pot)<br>8 roma or plum tomatoes<br>8 cloves garlic<br>2 chipotle peppers in adobo<br>queso fresco<br>2 table spoons bacon fat<br>2 table spoons butter<br>salt and pepper to taste<br>1 loaf rye bread</p><p>Half and roast the tomatoes skin side up until the skins blacken and<br>can be easily removed.</p><p>Roast 4 cloves garlic (this can be done in 15 minutes in a skillet on<br>top of the stove, turning occasionally on medium heat).</p><p>Dice the remaining 4 cloves of garlic.</p><p>Add tomato's, minced chipotles and roasted garlic to a blender and<br>pulse until coarse.</p><p>In a skillet heat 1 table spoon bacon fat until smoking, add the<br>tomato-chipotle mixture to the skillet and cook until it becomes a<br>dark red, about 15 minutes.</p><p>Add 1 table spoon bacon fat to a second skillet, and heat until just<br>smoking. Liberally salt and pepper the cod, and cook in the bacon fat<br>2 minutes per side (keep the pan hot, we want the outside of the fish<br>to develop a nice crust. The inside of the fish will continue to cook<br>in the stew).</p><p>Remove the fish into the tomato-chipotle sauce, add the black beans<br>and stew until the fish falls apart.</p><p>Add one table spoon butter and the minced garlic to the fish skillet,<br>followed by the prawns. Cook the prawns until they turn red then<br>remove them from the skillet.</p><p>Add the last of the butter to the skillet and grill the bread in the<br>remaining butter, garlic and bacon fat.</p><p>Once the bread nice and crispy golden brown, layer on top of it<br>crumbled queso fresco, tomato-chipotle stew, crumbled queso fresco,<br>tomato-chipotle stew and then top it with the shrimp.</p><p>Enjoy!</p><p>-- Douglas Hunter</p> dug 2005-12-16T19:31:40+00:00 journal Tonight's menu http://use.perl.org/~dug/journal/27968?from=rss <p>I'm off to the local markets for fish stew makings. Cod, prawns, black beans, tomatoes (most probably canned or roasted roma), garlic, chipotles and epizote. Maybe some Oaxaca cheese as well.</p><p>If all goes well I'll post a recipe here tomorrow.</p><p>-- Douglas Hunter</p> dug 2005-12-13T23:37:04+00:00 journal gadgets.xml-comma.org http://use.perl.org/~dug/journal/27949?from=rss <p> <a href="http://gadgets.xml-comma.org/">Gadgets</a> is available for use. It's still young (the management and helper tools for authoring new gadgets aren't there yet), but I'm happy with what we have so far. There also isn't a front end caching proxy yet, so it might be slow under load (gadgets.xml-comma.org is a Xen domain with limited resources)</p><p>Soon to come is the translation interface, which is far slicker than translation tools I've worked with before. When it is enabled translating the interfaces is as simple as hilighting the text to be translated, hitting "t" on ones keyboard and entering the translated text. Nice work, Kwin!</p><p>I'd like to hear folks feedback. Either sign up and create a post or reply to this journal.</p><p>Have fun, and thanks!</p><p>-- Douglas Hunter</p> dug 2005-12-12T22:48:39+00:00 journal Steak Tartar http://use.perl.org/~dug/journal/27942?from=rss <p>I cooked a sirloin steak last night, with smashed potatoes and a red<br>wine and mushroom gravy. I also had a third of a pound of grass fed<br>fillet in the fridge that was left over to this morning. I also<br>happened to have good eggs, capers, anchovies, mustard, garlic,<br>salt, black pepper and serrano hot sauce.</p><p>1/3 lb fillet, diced fine or ground<br>1 egg yolk<br>2 anchovies, diced fine<br>7-10 capers, rinsed and chopped<br>3 or 4 shakes good hot sauce (to taste)<br>salt and black pepper to taste<br>1 clove garlic, diced<br>2 tablespoons spicy dijon mustard</p><p>Combine all of the ingredients in a bowl, mix well with a fork.</p><p>Eat it, on small toasts or rye crackers or whatever crisp raw meat<br>vehicle you prefer.</p><p>Enjoy!</p> dug 2005-12-12T02:05:14+00:00 journal Cranberries! http://use.perl.org/~dug/journal/27734?from=rss <p>Cranberries, made fresh out of the Ocean Spray package with half the sugar, is a fine dish!</p><p>-- Douglas Hunter</p> dug 2005-11-25T04:07:58+00:00 journal Turkey One and Turkey Two http://use.perl.org/~dug/journal/27714?from=rss <p>Turkey One (an organic, big-breasted Whole Foods variety) is braising<br>away. My wife had spicy braised pulled turkey a couple years ago at<br>a work function, and I've had fun working with the recipe since then.<br>This year I simplified it a bit, and if the flavor so far is any<br>indicator, this will become my standard recipe.</p><p>One Turkey<br>Fresh Ground Pepper<br>Kosher Salt<br>Garlic<br>Chipotles in Adobo<br>Beer</p><p>Cut the backbone out of the turkey using a cleaver (a rubber mallet<br>can be helpful here). Reserve backbone for stock. Separate wings and<br>legs using a boning knife, cutting through the joints. Lay remainder<br>breast side down on a chopping block, exposing the back of the breast<br>plate. Take a heavy whack at the breast plate with a cleaver to break<br>it cleanly.</p><p>Lay the breast pieces in a Dutch Oven (or similarly heavy cast iron<br>lidded pot). Rub liberally with pepper, salt, garlic and diced<br>chipotles. Repeat this step with the wings, then the legs. Cover<br>meat 2/3 of the way with whatever beer is in your refrigerator. The<br>order of the layering is important here. The breasts, which are more<br>prone to drying out, will benefit the most from the braising liquid<br>and should be on bottom.</p><p>Heat the oven to 225, and place the Dutch Oven on the middle rack.<br>Cook the turkey until it falls off the bone and is easily pulled.</p><p>Remove the turkey from its braising liquids and let stand for at least<br>a half hour. Pull the turkey from the bone with a fork, shredding it<br>with two forks if desired. Move the pulled turkey into a sauce pot,<br>and transfer enough skimmed braising liquid to the sauce pot to come<br>within an inch of the top of the shredded turkey.</p><p>This spicy pulled turkey makes awesome sandwiches, especially on<br>butter toasted rye with a thick smear of a good mustard. It is also<br>awesome just by the fork full.</p><p>Turkey Two brined for 24 hours and is currently air drying in the<br>refrigerator. It is an "American Bronze" heritage breed from Peaceful<br>Pastures in Tennessee. It will be oven roasted. This will be the<br>first heritage turkey that I sink my teeth into. Hopefully all of<br>that running around that it did during its life will have worked some<br>intra-muscular fat into its meat!</p><p>Turkey Three (hey, that's me!) managed to get another Gadgets<br>installation out for a client yesterday. I'll have a registration<br>gadget done next week, after which I'll open up gadgets.xml-comma.org<br>to the world.</p><p>-- Douglas Hunter</p> dug 2005-11-23T21:38:09+00:00 journal Garden Progress http://use.perl.org/~dug/journal/27543?from=rss <p>Much garden progress was made in the past week. I've written before about how I love the Sawzall. This time I used it to take out the diseased yet rapidly spreading elm tree in the front yard. I don't think my father (who was a logger for 20 years) would approve of my method, but hey, the tree came down and nobody got hurt.</p><p>Of course, given that I live in Williamsburg, Brooklyn, there was a queue of granola eating, patchouli smelling, white kids with dreadlocks asking, "Hey brother, what happened to the tree?" What the *&amp;#@ does it look like? Today the replacement tree arrived, and planted in place of the nasty removed tree is a beautiful (well, soon to be beautiful) <a href="http://beavercreeknursery.com/plantdetails.cfm?ID=240">yellow magnolia</a>.</p><p>I also planted two <a href="http://www.hydrangea.com/shopping/pgm-more_information.php?id=5">Chinese climbing hydrangeas</a>. Hopefully these will soon take over the street side fence, providing a buffer in the yard from the foot traffic. </p><p>In Gadgets news, after two weeks of frustrating and crippling multiple hardware failures I'm back in business and writing code. First up was enhanced email configurability, and now I'm on to enhancing the tag searching API. It's nice to be back in the saddle.</p><p> -- Douglas Hunter</p> dug 2005-11-11T19:44:26+00:00 journal Gadgets translation and more http://use.perl.org/~dug/journal/27345?from=rss <p>Kwin pulled the coolest translation interface that I've ever seen for a web<br>based application out of his a(ble mind|ss) last week. Skipping the<br>implementation details, when one has translation privileges on the system,<br>one highlights translatable text, hits "t" on ones keyboard, and then enters<br>the new translation mapping for that chunk of text. The next time one reloads<br>the page, the new translation shows up.</p><p>In other Gadgets news we have email integration (with attachments and mime-type<br>recognition) in place for the wiki/blog that we've written, which, after being<br>re-factored, is configurable and usable for all future Gadgets that are<br>written.</p><p>Okay, in my previous entry I said that the xml-comma.org site would migrate to<br>a Gadgets site last week. It did, in a sense (we set up gadgets.xml-comma.org<br>as a Gadgets Wiki site), but the public migration of DNS won't happen until<br>we've migrated all the content. If you are interested in checking out the<br>Blog/Wiki/Email/Translation Gadgets that we've written, drop me a line and<br>I'll set you up with a preview account on gadgets.xml-comma.org!</p><p>-- Douglas Hunter</p> dug 2005-10-28T01:19:48+00:00 journal ok( 'Sawzall' eq 'satisfaction', 'Yes!' ); http://use.perl.org/~dug/journal/27196?from=rss <p>I'm in the process of refactoring my basement, and it feels good.<br>When my wife and I renovated our house we put in a 3 x 3 meter room<br>which was to serve as my music room. As Perrin can attest to (he<br>recently laid down some mean guitar at a BBQ I hosted) the instruments<br>have outgrown their original home in the small room we had built for<br>them. That room came to serve as a refuge for smoking and storing<br>empty beer cans. Once I quit smoking it served only as empty beer can<br>storage, occasionally hosting the drum kit as well when I needed room<br>for other tasks in the basement.</p><p>This weekend the wall separating the "music" room from the rest of the<br>basement came down. The extra window in the basement lets in great<br>light and gives a view of the yard, and gives me plenty of room to<br>spread instruments all around the basement without cramping my work<br>space and the couch/movies space.</p><p>Refactoring++;</p><p>I code related news, I previously mentioned that Kwin Kramer and I<br>have been working on some nifty (at least I think so!) XML::Comma +<br>HTML::Mason + PAR glue, which we're calling Gadgets. We'll be<br>migrating the xml-comma.org website over to a new Gadgets site this<br>coming week. More to come on that.</p><p>-- Douglas Hunter</p> dug 2005-10-16T21:15:47+00:00 journal In time for fall lettuce? http://use.perl.org/~dug/journal/26595?from=rss <p>The previous owners of my house, in their infinite wisdom, decided that the front yard (which is quite a commodity in Brookly, NY) would be nicest as a slab of 7 inch (18 cm) thick concrete. This spring I rented a concrete saw and a jackhammer and my brother, a friend and I filled a 20 cubic yard dumpster with the concrete we hauled out.</p><p>The soil test that I used to examine our dirt showed that we had exactly dick in the dust to feed plants with. We ordered 20 cubic yards of organic topsoil and compost mix, which we just turned into the existing dirt using this <a href="http://mantisgardentools.com/tiller.asp">Mantis tiller</a>. </p><p>I'm impressed with the tiller. It's a beast of a tool, and now we're ready to plant. I just hope that when seeds go in the ground tomorrow that we have 60 or so days until the first hard frost, as I'd love to eat greens and squash out of the garden before next year.</p><p> -- Douglas Hunter</p> dug 2005-09-05T02:54:15+00:00 journal Belgian Tripels http://use.perl.org/~dug/journal/25682?from=rss <p>My friend <a href="http://allafrica.com/staff/kwindla/">Kwin Kramer</a> lives in Washington, DC and generously took me out to a relatively new Belgian restaurant in South East (on 8th street) called "Belga". While I could go into a rant about how food on the hill sucks, instead I'll rave about Belga.</p><p>The food is excellent, the owner is amiable and obviously enjoys running the restaurant and the beers are fabulous. I'd drank some Belgian ales before, but not triple fermented Belgian ales. Oh. My. Goodness. The flavor of the tripels that I've tried have been full, spicy and slightly nutty. The alcohol content is high, but they don't get that rancid taste of certain barley wines that I've had in the US. I enjoy pouring them myself, as I like to stir up the precipitated yeast and drink them with the last half-glass of the beer.</p><p>I recently discovered that one of my corner delis in Williamsburg Brooklyn, NY USA sells an "Affligem" Abbey tripel. I first had this beer at Belga, and was delighted to know I can find it in my neighborhood. </p><p>Kwin and I are working on some code that glues together <a href="http://masonhq.com/">Mason</a> and <a href="http://xml-comma.org/guide-filter.html">Comma</a> (more on that later), which means periodic trips to Washington for white-board/pair programming sessions. This all means Belgian tripels, Flemmish stew and fabulous mussel pots for me!</p><p> -- Douglas Hunter</p> dug 2005-07-13T18:29:09+00:00 journal Bangalore and Bacon http://use.perl.org/~dug/journal/23149?from=rss I recently got back from <a href="http://www.tacticaltech.org/asiasource">Asia Source</a>, a conference aimed at increasing the practical uptake of Free and Open Source software of NGOs in Asia which was held in Bangalore, India. <br> <br> One of the things that was discussed, led by bacon evangalist Thomas Krag and "Reverend Rupee" Allan Stanley, was a new community site: <a href="http://bacontarian.com/">Bacontarian.com</a>. It's a community site "dedicated to bringing the wonders of bacon to the world". <br> <br> I'm proud of the small but rapidly growing community surrounding bacontarian.com, and invite interested parties to come and (in the words of Reverend Allan Rupee) Praise the LARD!!! dug 2005-02-11T19:08:14+00:00 journal jabberd2 + JCR + mu-conference http://use.perl.org/~dug/journal/21575?from=rss <p>It's a good thing my hair is long enough to get a good grip on.</p><p>Hmm, this post might ought to belong on the hates-software list.</p><p>-- Douglas Hunter</p> dug 2004-10-28T20:22:28+00:00 journal Chanterelle Scallops http://use.perl.org/~dug/journal/21367?from=rss <p>Tonight I braised scallops in unsalted butter, shitbuckets of garlic, Brooklyn Pilsner and chanterelles. There was quite a bit of poblano left in the pan from the endive that cooked earlier, which lended a nice kick to the scallops.</p><p>I steamed a bunch of kale as well, with a couple of serranos diced in the water. It was an experiment for me, and the peppers lended a nice flavor to the kale. I was a tad surprised. I didn't really expect the serranos to lend as much flavor as they did.</p><p>Now if only the beers were ready<nobr> <wbr></nobr>...</p><p>-- Douglas Hunter</p> dug 2004-10-16T05:24:00+00:00 journal beer! http://use.perl.org/~dug/journal/21355?from=rss <p>I put my first batch of beer (a hoppy IPA) in the primary fermenter yesterday. It's a bit darker than I expected, which I'm guessing is a product of steeping the grains between 155-160 F for a half an hour instead of simply raising the water temperature from tap cold to 170 F with the grains in.</p><p>I tasted the wort after reading the specific gravity, which was 1069. The taste was slightly sweet, with a quite bitter kick. It's going to be fun to watch it turn into beer. I'm guessing that the high starting specific gravity is also a product of the way I steeped the grains.</p><p>I checked on the beer this morning and the yeast is very busy eating fermentable sugars and pissing beer. As far as I can tell I haven't made any critical errors yet.</p><p>I think I'll need to get another set of primary and secondary fermenters. I found myself wishing I had the equipment to cook another batch of wort today.</p><p>-- Douglas Hunter</p> dug 2004-10-15T13:49:12+00:00 journal Desktop applications over HTTP http://use.perl.org/~dug/journal/18613?from=rss I've tried to codify my thoughts on launching/interacting with desktop applications from an <a href="http://xml-comma.org/">XML::Comma</a> enabled web site over <a href="http://perlmonks.org/index.pl?node_id=350455">here</a>. <br> <br> -- Douglas Hunter dug 2004-05-04T16:09:49+00:00 journal Roasted tomato and poblano soup http://use.perl.org/~dug/journal/17292?from=rss My friend Kate who was over for dinner tonight has her hands featured in Rick Bayless's "Mexican Kitchen". Her hands are holding the tortillas that occupy the first picture after page 96.<br> <br> I cooked a roasted tomato and poblano soup, and a masa tortilla filled with black bean empanada type thing that had a chipotle sauce and queso fresco over the top. And it may have been over the top<nobr> <wbr></nobr>;-)<br> <br> I was quite happy with my first venture into cooking using masa dough. Slapping tortillas may be my new favorite pastime.<br> <br> -- Douglas Hunter dug 2004-02-09T03:35:50+00:00 journal "Looking good, Louis" http://use.perl.org/~dug/journal/12107?from=rss "Feelin' Good, Billy Rae". <br> <br> My wife and I have an offer on a house in Williamsburg, Brooklyn. It's on <a href="http://maps.yahoo.com/py/maps.py?Pyt=Tmap&amp;ed=uUPMLep_0TqhASK1WySWpr4qyldHR9dvfyWrgg.2yyM.F.ne77hPnU45B1Sm.gHRERp4AANXRhTAaIM-&amp;csz=Brooklyn,+NY+11211-2604&amp;country=us&amp;cs=9&amp;name=&amp;desc=&amp;poititle=&amp;poi=&amp;uz=11211&amp;ds=n&amp;BFKey=&amp;BFCat=&amp;BFClient=&amp;mag=7&amp;newmag=9">Sharon Street</a> and is hopefully entering contract next week. Every night after a couple of pints and cigarettes, I feel the need to take a walk by it. Hmm, the idea of being a house owner is exciting. <br> <br> -- dug dug 2003-05-10T05:05:31+00:00 journal New Toy http://use.perl.org/~dug/journal/12050?from=rss Posting from a treo. The keyboard take a little getting used to, but it's not so bad. <br> <br> Okay, HTML tags are a pain. <br> <br> Surprisingly good reception through t-mobile in New York. I was able to check the news on google at the Peculiar Pub last night over a Rogue Dead Guy Ale. Never had a signal in there before...<br> <br> -- dug dug 2003-05-06T18:59:54+00:00 journal