Things I have done on my sabbatical so far

Gotten my shellfish permit so I can go clamming.
Made a roaring fire with only one match.
Planted lots of alyssum and petunias.
Eaten many cups of clam chowder, not all at the same time.
Slept with four blankets and still been cold.
Read one Nantucket-based murder mystery which has made me scared at night.
Set-up my internet connection and downloaded 10,000 emails.

So far, so good.

I’m on sabbatical

I've never been one to slow down, let alone stop. When I wrapped up my work on Kinja in late April, I assumed I'd take a week or two to think about stuff and then dive back into work: write some articles, hit a conference or two, and pick up some consulting projects. And of course, at the same time, I'd be planning what big thing to do next: start another company or maybe develop a non-profit aimed at getting blogging into public schools. And then I realized a few things. I was exhausted and still hadn't shaken a throat infection I've had since early March. I had no perspective on anything, I was so deep into my world of weblogs and tech that I didn't have much sense of what was going on outside of my geek circles. And most importantly and luckily, I had some savings. I looked at my bank account and realized that financially there was no reason for me to immediately push into new projects.

I've been burning my candle at both ends for years now, and decided it was time to stop. Emotionally I was drained. Physically I was drained. I might stop for a few weeks, maybe for a few months, I haven't decided. Part of the plan is to not plan so much, not worry about the future, to just enjoy the present and experience it. I'm calling it my sabbatical. I'm going to Nantucket for a while. I may post to this site a lot, but I may not post at all. I'm going to read and go running and take pictures and spend time with family. And sleep. And just be.

The wedding march 2004

I haven't had a chance to post how proud I am of Massachusetts right now as legal gay marriages get underway in my home state. It's an issue I haven't written about much but is very close to my heart and important to me. Sunday May 23 at 11 AM The Wedding March will cross the Brooklyn Bridge to demand the right for same-sex couples to marry everywhere else.

Marriage is the bridge to 1,138 federal rights and more than 700 New York State rights, ranging from access to Social Security benefits and the ability to make health care decisions to inheritance, immigration, and protections for children and families. To deny what the US Supreme Court has called "a fundemantal civil right" based solely on sexual orientation relegates lesbian and gay people to 2nd-class citizenship, and it goes against every ideal on which our country was founded. March with us in support and celebration of all American families.

The march starts at Cadman Plaza on the Brooklyn side of the bridge, crosses the bridge into Manhattan and ends with a rally in Battery Park. Since I'm not in New York, I will be there in spirit. And I hope you'll go and show your support if you're in the area. Discrimination has no place in our great country.

Amazing dining at Eleven Madison Park

I've had my share of tasting menus but last night's six-course tasting menu at Eleven Madison Park was one of the best. With wonderful big windows looking onto the lush Madison Square Park, and an interior filled with flowers of all kinds, Eleven Madison Park's atmosphere got the evening off to a great start. The champagne that followed continued the thrill. Usually the tasting menu is a series of small plates, demonstrating the breadth and depth of the kitchen. At Eleven Madison Park, the breadth is more visible because they don't serve everyone the same dish. So each course was actually one thing for Jason and something different for me. Like a creamy pea flan with morels for one and asparagus with goat cheese for the other. Or skate in brown butter and cod. Arctic char and salmon. Each course we ate half of what was on the plate, then switched. So the six-course menu (which actually eight courses counting the tuna tartare amuse bouche and the chocolate soufflé) ended up providing eleven different things to eat.

And wowzers, but were they good! The pea flan was creamy and sweet and the most beautiful shade of green. The four fish courses were each distinct, each wonderful. And the only course that was the same for both of us was a côte du boeuf — beef — that was perhaps the best piece of meat I've ever eaten in my life. It was such a great experience to have so many textures, so many flavors — and with the wine flight we had to accompany it, so many different wine tastes — that I wonder why I'd ever want just a larger plate of one thing. I am fully subscribed to the Thomas Keller school of thought when it comes to portion size: three or four bites is a wonderful amount, enough that you experience it and yet not so much your tongue tires of the flavors. Each last bite leaves you wanting more. And yet the next course comes and it's another exiting adventure and new flavors. I can still nearly taste the pea flan on my tongue!

I definitely recommend Eleven Madison Park and hope to have the pleasure of dining again there someday.

Welcome to the new nut

If you can see this message, it means you've arrived at the new home of Alas, not everything is perfect and there is still some work to be done, but in the coming weeks I'll try to straighten it all out. First thing you may notice is that I've changed the style of my permalinks, which means a lot of old permalinks have broken. I've tried to do some redirecting where I could, but for the really old links (from Blogger days and hand-coding days) the links are just gone. Also, I haven't been able to import all of my hand-coded entries in Movable Type yet, so about a year's worth of posts from mid 2001 – mid 2002 aren't here yet. I'm working to get that stuff back online. Aside from that, I think things are OK. Shoot me an email if you're getting some wonkiness.

In doing this whole process, I discovered something about if it were a house, it would be one of those houses that's got a lawn full of old cars, porches piled high with broken bird cages and sofas with the stuffing coming out, and hallways crammed with books, boxes and dust. By which I mean, what a mess! Five years of haphazard placement of files and random uploading resulted in a directory structure that would make a librarian cry. On the new server, I've tried to be more organized. We'll see how long that lasts.

A lecture on the development of the New York City subway

Tomorrow night (Thursday) at the New York Public Library there's a free lecture on The Development of the New York City Subway System that sounds interesting.

Transit Historian Peter Derrick will discuss why New York City needed an extensive rapid transit system, the political and financial difficulties in getting new lines built, and the impact the subways had on the growth of the city and the well being of its population. The focus will be on the largest stage of subway expansion, the 1913 Dual System of Rapid Transit, under which most of the existing IRT and BMT lines were constructed.

Free. From 5:30 PM – 7:00 PM. Science, Industry and Business Library, 188 Madison Avenue, New York.

Thomas Keller and Per Se

Big article in New York about my favorite chef Thomas Keller and his new restaurant in New York City, The Perfectionist Gets Burned: How Thomas Keller survived the fire that almost took down Per Se.

"Just the other day, Thomas was so proud to show me how they use painter's tape in the kitchen," [The French Laundry Cookbook co-author Michael] Ruhlman says, visiting the Per Se kitchen one afternoon. Instead of tearing the tape from the roll to, say, label the plastic deli cups that hold the ingredients at each mise en place, every strip of tape at Per Se is cut with scissors, every edge perfectly straight. Immaculate. "Because it's all one thing to Thomas. You can't be lax in one area and perfect in another.

"It's not about the sweeping vision," Ruhlman adds. "It's about the minute vision. There are no big decisions. A great restaurant is the result of a thousand little decisions. A place like this is just composed of details. It's a pointillist picture. So every night after service, you'll see Thomas down on his knees, scrubbing out the cupboards."

Ah, that sounds like the Thomas Keller who charmed me as I read Michael Rhulman's wonderful book, The Soul of a Chef: The Journey Toward Perfection. I love the minute vision, the focus on the thousand little decisions, making sure each one is as right as it can be. Of course, such perfectionism is exhausting, but I think that's just how I'm made. And reading this makes me want to take back what I said the other day about not wanting to eat at Per Se. Maybe I do after all…

Discussion about computer science careers

For all you Bay Area readers who are interested in a Computer Science career, here's a lecture you may be interested in: It's Never Too Late: Careers in Computer Science.

The Anita Borg Institute for Women and Technology and Google are pleased to co-sponsor an all-star female panel on education options for entering and re-entering Computer Science and IT on Wednesday, June 2 at 6:00pm at Google's headquarters in Mountain View, CA. Attendance is free but space is limited and you must pre-register.

Look like it should be interesting.

Who’s behind the stove?

Today in the New York Times, Who Really Cooks Your Food?, an examination of the chefs behind the famous chefs at renowned high-end restaurants.

Alert restaurant customers already know that when a second in command is announced on a restaurant menu under the title of chef de cuisine or executive sous-chef, it signifies that the chef whose name is on the marquee might be a few blocks, or a few time zones, away.

Of course this isn't a surprise, though what was a surprise to me was the news that Eric Ziebold, Thomas Keller's chef de cuisine at the French Laundry, has resigned. According to this article, Keller is now back in California managing the relaunch of the French Laundry, which closed for renovations while his New York restaurant, Per Se, opened. Though Thomas Keller is my favorite chef, I haven't had much interest in eating at Per Se, simply because nothing could top my night at the French Laundry. And now that he's not even in the kitchen, I'm less inclined than ever.

Better betting

Back before I left Kinja, Gina and I made a bet about the ads on the Kinja site — how long before non-text ads appear? Advertising has never been one of my favorite revenue models for a web site, and when we made the decision to go down that road at Kinja, it was with reservation that I agreed. Too often web sites allow the ads to run amok, ruining the experience of the site. But in discussing the ad approach, we agreed that we'd use text ads, and limit their placement. It sounded like a way that ads could work without ruining the experience of Kinja: reading.

But all you have to do is look at Nick's Gawker Media properties (Gawker, Gizmodo, Wonkette, etc.) to see that our view of advertising — and belief of when advertising has run amok — are not aligned. And I knew it was simply a matter of time after my departure that gaudier, flashier ads would appear on Kinja. So Gina and I decided to place a wager on exactly how long that would be. Alas, there were no winners, because we couldn't disagree about how long it would take. We both knew it would be fast. And we both bet it would be less than a month. I've been gone two weeks and two days from Kinja, and there's already a giant CNet ad right in the middle of the digests. Blech.