I love this project
So recently my team was tasked with crawling 15,000+ sites for markup info using different user agents to determine what pieces of markup most urgently need support in our browsers (mobile/desktop), and they thought maybe I’d like to be the guy who writes most of the code for the crawler tool. They were right 
I got into the office around 10am and left at like 11pm cuz I was reading up so that I know what to do tomorrow. I’m so excited to code that I can’t sleep, which is silly because now I’ll probably wake up at like 10 and get to work late. But that’ll be okay because I don’t have much planned besides work (and dinner, I guess) anyway, and at this point this project seems to have a bunch of stuff I can work on and need not bother anyone else with annoying questions.
I hate not knowing what’s going on and having to ask people dumb questions. Good thing that’s over.
Yeah I pretty much fully understand Datazilla now too, so given that there’s a lot to be done on that end I kind of hope I finish this project moderately quickly and go back to that or maybe multitask. I like multitasking.
As far as food adventures go, I’ve been making lots of food. Yesterday I made burritos from scratch (salsa which was deeeelicious, seasoned chicken, beans, lettuce, no guac but next time we will be sure to do that), and I also made Tiramisu!! It turned out pretty good, except that it was…well, very strong. Instead of dipping the ladyfingers in coffee spiked with rum or amaretto, I thought well kahlua should be a pretty good substitute so I soaked the ladyfingers in straight kahlua. It was actually pretty tasty, if you like alcohol. Really it was just the base that was really strong, the top portion tasted mostly like Tiramisu.
I still can’t believe Onur doesn’t like Tiramisu. Mainly, he doesn’t like coffee. Still. Upsetting. KP enjoyed it, strong alcohol and all.
It was also a lot heavier than I’d have liked, probably because I crumbled and packed the ladyfingers to avoid the ladyfingery look. I also substituted heavy cream+more marscapone+powered sugar to avoid the raw egg mixture, as I’m not entirely comfortable with putting raw egg in my own Tiramisu (I’d rather go out to eat and not know if they used raw egg). At any rate I’m going for a fluffier texture, and I’m going to make it really soon. Maybe tomorrow.
I realize I never wrote about Don Giovanni’s Tiramisu. Well. Saturday I walked into Don Giovanni’s and ordered 2 servings to go and nothing else. After being promised by the waiter that it was absolutely the best Tiramisu in town, I got my order, paid $18 (I know! But worth it!), and went to KP/Onur’s tea house. Ate them, all the while I was pretty much melting the entire time — it was so good. KP and I did Don Giovanni’s for lunch on Sunday as well, and after a (surprisingly) underwhelming main course (but very good first course), we ordered (you guessed it) Tiramisu again.
Now you know why I’m trying so hard to make good Tiramisu. Because I can’t keep dropping wads of cash on a freaking dessert at this italian restaurant from hell trying to tempt me with its criminally delicious dessert.
