Done yesterday (20110608 We)

[mdlbear]

0608 We
  * up 6:40; W=198.4; drugs, nose, teeth, hair, coffee, light, laundry
  @ Test your IPv6. via The Mad Filkentist - IPV6 day     I score a miserable 0/10, of course.
  @ Internet Society - World IPv6 Day FAQ
  & more sanding, since it turned out that the piece of sandpaper on the
    sander was totally clogged.  Looked for the oil, but couldn't find it. 
  & lunch with Jake and Hirsh at Sr. Jalapeno's
  & worked way too late
  * 15min: laundry, mail-sorting
  @ trektone - CONduit 
    " Boomtown outside Reno, Nevada, for all-you-can-eat lobster buffet.
  : people left early; bed ~11ish

Not much of a day; I ended up working until nearly 9pm trying to debug a critical piece of software in time to get it into the build at midnight. Would have finished earlier had it not been for the three hours of meetings :(. One was an all-hands where T-shirts were handed out, and promotions announced. All well-deserved.

Would also have finished earlier if I hadn't spent an hour or so getting a fallback in place, but I'm glad I did. Also glad I went out for lunch with some coworkers.

Actually, a pretty good day -- I was productive, and spent most of the afternoon and evening in hackertrance (my name for the flow state as applied to programming).

A couple of links under the cut.

Comments

[acelightning.livejournal.com]

"Boomtown outside Reno, Nevada, for all-you-can-eat lobster buffet"

I'm hardly a fanatical localvore... but why eat seafood in the middle of the desert?

[mdlbear]

Well, if it's lobster it's presumably fresh, kept live in on-site tanks until needed. Worth checking, anyway.

[acelightning.livejournal.com]

I wasn't thinking about freshness, but rather about the expenditure of resources to ship live lobsters inland and keep them alive until they are cooked. Furthermore,

Caught lobsters are graded as new-shell, hard-shell and old-shell and, because lobsters that have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but what meat exists is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells but with less sweet meat can survive shipping to Boston, New York and even Los Angeles so command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavor, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. One seafood guide notes that an eight dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, while "the eighty-dollar lobster in a three-star Paris restaurant is apt to be as much about presentation as flavor." (http://en.wikipedia.org/wiki/Lobster)

Also, lobsters kept alive in restaurants and seafood stores are horribly overcrowded; they try to fight each other for territory, which is why their claws are held closed with rubber bands. And they are not fed while in captivity. A few lobsters inevitably die in the tank; the management quickly cooks them and uses the cooked meat in lobster salad, seafood stuffing, soups, etc.

Sorry if I've ruined your appetite for crustaceans...