KrYounger

so travel makes me realize this OpenDNS stuff is a really good idea!

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A cool architecture on how the big boys do it.

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I tell you, if Smitten wasn’t already married (and if, yeah, if I wasn’t as well)…. what a fabulous recipe.

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Listening to some of these makes me think Riplz can be successful.

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Repeating Ourselves and I can’t wait to read it!

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XML-RPC for Django will be handy. Manages to settle down the kindle-surfing I ran out of time doing on 151 this am. also, this looks handy Binns’ special xmlrpc-er adding to the original. Handy!

So then also we have Ruby Client built-in to handy the queries to django.

Now, all I need is a way for jabber:iq:rpc to work…
and then again, there is always the chance that Merb might be better.

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now this looks handy for concurrent message passing Revactor in Ruby.

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django Google Search can find all the Django related code onGoogle code. Might be handy. There is also a Django book which will prove to be handy.

Work continues in Chapter 6.

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Recipe: Bucatini all’Amatriciana - New York Times So now we all have to make a rush to order some guanciale.

Recipe: Bucatini all’Amatriciana

Published: January 16, 2008
Adapted from Michael Tucker

Time: 45 minutes

1 tablespoon extra virgin olive oil
1 medium onion, sliced thin
3 cloves garlic, sliced
1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick
3 cups canned San Marzano tomatoes (about a 28-ounce can)
1/2 teaspoon red chili flakes, or to taste
Salt
1/4 cup grated aged pecorino cheese, more for serving
1 pound bucatini.
1. Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.

2. Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.

3. Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.

Yield: 4 to 6 servings. (From the NYTimes!)

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