This note has nothing to do with food but I might as well get it out of my system. I've been living with my desktop computer in my bedroom for a few months. I've found that computers make for mediocre roommates. Sure, they let you watch streaming video whenever you want and they don't leave any dirty dishes around. But they keep calling attention to themselves in rather unflattering ways. Does my computer really have to wake me up in the middle of the night? The latest incident was created by the software HP installed to check for hardware bugs. When it started up, it turned on my two screens, which throw quite a bright light. That was enough to wake up up and try to figure out what was going on. But Vista itself is even more rude. My automatic updates run in the middle of the night so they don't disturb my work. But updates that require a reboot not only turn on the screen, they also put out the little Windows ta-da. Isn't that a little like announcing that you're going to the bathroom? I think that all software designers should be required to sleep with their computers.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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