A few pockets of farmland still exist around the South Bay. I found one next to Cadence headquarters. In the middle of the large field was a tarp and a very nice family selling a variety of fruits and vegetables. I bought some raspberries that I enjoyed over the next two days. I am impressed by the hardiness of these farmers. Some day, another corporate headquarters may be dropped onto this land. In the mean time, I'm glad that these folks are making use of the land and enriching our lives.
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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