Been a busy month.
CT is now in full swing. It's been slashbacked, it's been k5'd, and it's now got well over 500 books, and coming up on 1200 votes. Nice. It is also actually useful now - I've managed to find books in topics I wasn't familiar with that are agreed to be standards (dude, Blacksmithing?) Now it enters the next phase - slower growth, plus some time for me to work on incorporating suggested features and fixes. In this form, it will incubate for a while, followed maybe by a re- announcement down the line, when it's all polished and useful.
School is winding down - 6 things left, 3 weeks left, then it's all over. Man. I don't yet have anything to say about that.
Apartment hunting is going very well, we think we've found The Place - at least for a year or so, till we can pick up a mortgage on a condo. Good location (Yonge & Finch, for any Torontonians reading) - significantly north of the downtown core, but still on the subway line, still very much *in* Toronto. The building itself rocks hardcore, our suite will be a little small but very workable, and hey, right now I live in a 12'x18' basement with no kitchen, so you know, I'll cope.
Still very jazzed about IBM. Very. I have already decided that in May, I will be reading many many books on Java, I will be steeping myself in Java, I will, by the end of it, grok Java in all its infinite glory. And XML. Middleware at IBM means Java + XML, it seems. In a brand new lab facility. Ubiquitous wireless LAN. Multiple on- site cafes and restaurants. This rules.
Birds are coming back, and when I walk across the iced- over grassy parts of campus, the ice is at that stage where everywhere you step, it cracks through, and little fountains of brown meltwater soak your shoes. It tried to snow today, but I think this is just winter throwing a final tantrum; spring is coming very soon, which also rules. Spring is it for me. Except for the rain, I am all about spring.
I have been watching way too much of the cooking channel lately. I am looking forward to having a stove and to being able to cook without a microwave. Anyone recommend a good cooking knife? I want a good cooking knife. Ming Tsai has these really cool looking ceramic knives, all white, and apparently they hold their edge much better than steel, but they're wicked expensive. I'm thinking just a good set of Henckels.