Just Shelley

Frozen Custard

I’ve been interested in P2P technologies for a few years now. When I was at Skyfish, the former CTO — an Australian by the name of Michael — and I worked out the architecture for a services application that was based on a P2P cloud with absolutely no reliance on a static IP. I constantly preach chaos in the land of the standards. Time for me to spend some serious time on these subjects this week. I’m long overdue. Keep an eye peeled to the TechBlog if any of this interests you.

In the meantime, there’s this blog, which is for all things not technology. For instance…

The doctor said I was very brave today and Robbie said that since I was so good, I would get a treat. A cone of Ted Drewes Frozen Custard — a classic famous round the world. Creamy, subtle, but not too rich. A perfect frozen custard.

The fun part of traveling is finding the sights, scents, and tastes of each place visited. In San Francisco, there’s the crab at the outside vendors at Fisherman’s Wharf, the egg, tomato, and Cobb bacon sandwiches at Farmer’s Market, or the garlic ice cream at the Stinking Rose. In Portland, there’s the micro-brew sampler at McMenamin’s. In New York — hot pretzels from street vendors. Swank in Seattle at the famous Canlis restaurant. Fresh Haystack bread at the Cannon Beach Bakery. Corned Beef and Cabbage at the Black Rose in Boston.

The sinful taste of Boehm’s chocolate covered candied orange. To be accompanied by dark, rich espresso. Drunk out of a mug. A common, cheap, thick, white china mug.

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