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We visited Greece for ten days. Beautiful place.

I think I'm done with Game of Thrones.

"When you are an atheist, every Friday is good and nobody has to die"

So, I apparently have to add a mobile number to my twitter account if I want to write an app to tweet automatically.  SIGH.

Hello Twitter! #myfirstTweet

I started YAWT a while ago, in python, because a) I wanted to learn a dynamically typed programming language and b) python seemed like a relatively easy, fun, popular, not insensible choice. To be fair, it is a fun language to use.

At the time, I gave very little thought actually packaging yawt - i.e. making it easy for someone to actually install and use. Mostly, I simply didn't think I'd ever have to do this - yawt was my baby, and I was the only one using it, so why bother?

My opinion about this has changed somewhat in recent months. I still don't think yawt is likely to be used by anyone but myself, but I find myself wanting to learn at least a little about how the python packaging system works - if only for myself. I mean, it should at least be easy for me to install it, right?

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It's hard to talk about the attack on the offices of Charlie Hebdo without sounding like you're either a) apologizing for violence or b) spouting tired platitudes about free speech.

I mean, sure, like everyone else, I fully condemn the attacks, given that being offended is not a reason to, you know, shoot people. I feel really weird having to say that. Like they joked on The Daily Show, I sometimes worry if I'm being "denouncy" enough.

But there was something in France's reaction to the attacks (all those myriad "Je suis Charlie" placards) that rubbed me the wrong way, though I was having trouble identifying what it was.

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David Embury classifies cocktails into two distinct groups: sour cocktails and aromatic cocktails. I've written in the past about sour cocktails but have been mostly silent about aromatic ones.

Until NOW, that is! It was an omission that just had to be rectified. Right? RIGHT?!

Aromatic cocktails are flavoured by some kind of aromatic wine, spirit, or bitters. Based on my (limited) experiments, I broadly categorize these drinks into:

But really, there's no real rule here. You basically take a base spirit and you flavour it with some combination of flavouring agent(s). Pretty simple.

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I've posted before about sour cocktails, but I felt that the subject deserved a bit more elabouration. The material here, as before, is quite heavily inspired by (some might say stolen from) David Embury's classic taxonomy from The Fine Art of Mixing Drinks.

Embury's basic approach was to define a sour cocktail template. In his mind, a sour cocktail consisted of:

Different combinations of spirits and sweeteners lead, of course, to different cocktails. The exact ratios obviously depend on your personal taste and the actual ingredients you decide to use. My preferred ratio matches Embury's:

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I've been playing around with the Flask web framework for a while now. It's the basis for YAWT, the CMS/blogging system I'm currently developing (mostly as an exercise in familiarizing myself with Python)

With Flask, it's dead simple to get a very basic web application up and running:

:::python from flask import Flask

app = Flask(name)

@app.route("/") def hello(): return "Hello World!"

@app.route("/blah") def blah(): return "Hello Blah!"

if name == "main": app.run()

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I just finished a book called The Unfolding of Language by Guy Deutscher. It's pretty awesome if you're interested in a) how grammar evolves over time and b) how the very notion of grammar (verb tenses, prepositions, etc.) emerges in the first place.

The author describes, for example, the Latin case system, where nouns can have different endings depending on what role the noun is playing in the sentence. You say "cactus", for example, if it's used as a subject, but you use "cactum" if it's used as an object.

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I once got into a relatively lively email debate with a friend of mine concerning the nature of free will. One of us argued that we had it and the other argued that we didn't. The exchange ended when he sent me an email explaining that he was agitated and losing sleep over the matter.

My life is weird sometimes.

People hear that story and often assume that my friend was the one who believed in free will and that I was one who didn't but in reality the reverse was true. I believed in free will; my friend did not.

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Many years ago I read a book called The Diamond Age, by Neal Stephenson. The backdrop against which the story occurs is a relatively near future society where traditional notions of country and state have been largely supplanted by notions of "phyles" - tribes or groups having similar ethnic or cultural characteristics. One of the main characters, a Mr. John Hackworth, belongs to the Neo-Victorian phyle who, like their namesake, are a somewhat prudish lot who follow a rigid and absolute moral code.

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I'm a long time (15 years) Emacs user. Please don't draw too many conclusions from this fact. I'm not, by any stretch of the imagination, an Emacs "wizard". I don't know how to make my Emacs buffer do amazing things with a single key stroke. I'm embarrassed to say, for example, that I've only recently learned the keystroke for deleting an entire line.

I'm not a Lisp hacker, and even less of an Emacs Lisp hacker. While I wouldn't say my knowledge of Lisp is non-existent, I would still firmly categorize it as "novice-level".

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2 albums

We visited our friend Sid who lives in Lyon. Saw some cool stuff.

20 photos

Visited the eastern townships to see the fall colours

For a long time I've been trying to gauge my personal feelings about this building:

This is the old Canada Malting factory. It's in the heart of Saint Henri, in Montreal, next to the McAuslan brewery on Notre Dame, right on the Lachine canal. I live about a 20 minute walk away. It's huge, intimidating, in extreme disrepair and very well-graffitied. It's been abandoned for decades.

Here's another view:

Ferreting out my reaction is not as easy as one might imagine. Introspection, at the best of times, is a tricky business.

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Evelyn and I found a polish bakery in Point St Charles. One of the things we saw (aside from the actual pastries) were packages of Jaffa cakes for sale. I'd never had one before, but they looked good, so I bought one. Indeed, they're pretty awesome. They consist of a sponge-like base, with orange jelly and chocolate on top.

A friend of mine referred me to a web site that showed how to make them. It claimed that the process was dead easy but that's a lie. Specifically, I had a difficult time making what British people call "jelly".

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I made a batch of tonic water syrup a couple of years ago and, though it was a success, there were a couple of things I found slightly off-putting in the result. Specifically:

So I tried another batch of tonic water this year with no all-spice or lemongrass, and a bit less citric acid. I also simplified the recipe somewhat, using plain sugar instead of agave syrup and omitting the citrus juice (though keeping the zest).

Here's the one I ended up using (the bark is still from Herboristerie Desjardins):

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I'm addicted to a site called tvtropes.org. It's basically a catalogue of various literary and artistic devices used in various forms of media (books, movies, TV). It's fun because the site gives names to practices that you already recognize but haven't bothered to identify in any specific way. Examples include Genre Blindness, which explains the tendency of Bond villains to reveal their entire master plan to the spy rather than just shooting him, and Lampshading, which is an attempt to diffuse an obvious plot hole by having a character draw attention to it.

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How exactly am I supposed to react when I hear about the particularly brutal gang rape and murder of a 23 year old medical student in India?

There is, of course, the obvious stuff. There's horror, sadness, and anger mixed together. There's also a certain amount of incredulity. I like to give people the benefit of the doubt and I have a hard time imagining that anyone is capable of this kind of thing.

If I'm honest with myself, there's a kind of smugness too, because you think that sort of thing doesn't really happen here. And, to be fair, it doesn't - at least, not on the scale on which it happens in certain other parts of the world. I think it's fairly non-controversial to say that being a woman in Canada or the U.S. is safer than being a woman in India.

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I've been using Linux since about 1998, when I started my first "real" job at PCI Geomatics. At the time, most of PCI's workstations ran a version of Red Hat Linux. The standard setup revolved around FVWM and Emacs.

I did not find Linux easy. But it was fun.

I installed Linux for the first time in 2000, on a computer I built from scratch (my first one). It was Red Hat 6.2. That installation was not what you'd call "smooth", but I did eventually get it working.

Over the past 12 years, I've used 3 distributions. So that means, on average, I tend to stick with a distribution for about 4 years.

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I don't really consider myself Canadian.

Of course, that's kind of a lie. It does say "Canada" on my passport, so there's that. If you ask me about my nationality, I'll say I'm Canadian. If you mistake me for an American, I'll politely correct you. I mean, everybody's got to be from somewhere, right? And I'm from Canada. So I guess that makes me Canadian.

But I don't feel "Canadian" in the same way that many people feel, say, French or British or Indian (or even, dare I say it, Quebecois). My place of birth doesn't form a big part of my personal identity. The nationality of my parents takes up even less head space - I don't consider myself Italian, for example, despite the fact that my mother was born in Sicily. I've never felt a strong desire to go "back to my roots". It rarely occurs to me to care very much, beyond a fondness for lasagna and rapini.

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50 photos

I visited San Francisco for a JavaOne conference.

Over the last couple of years I've put together what I consider to be a fairly impressive home bar, and I've spent much of that time experimenting with various cocktails.

There are people in my social circle for whom mixing drinks is a bit taboo. When I say that I use Calvados) or Cognac in a cocktail, the first reaction I usually get is "What a waste!"

I disagree. My guiding principle with regard to cocktails is that you should use good quality liquor that you'd have no problem drinking on its own. Calvados falls into this category, and so does Cognac. It doesn't have to be the really expensive stuff, but it should at least be middle shelf. The idea of making a cocktail out of foul tasting gut-rot in at attempt to mask the taste is anathema to me. When a cocktail is well made, the extra ingredients enhance rather than mask the taste of the main liquor.

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