From a blog post by Neil Gaiman in 2009:
Yes, it’s unrealistic of you to think George is “letting you down”.
Look, this may not be palatable, Gareth, and I keep trying to come up with a better way to put it, but the simplicity of things, at least from my perspective is this:
George R.R. Martin is not your bitch.
But beyond that initial blast is this really great gem that I think applies to any creative endeavor including programming:
Sometimes it happens like that. You don’t choose what will work. You simply do the best you can each time. And you try to do what you can to increase the likelihood that good art will be created.
And sometimes, and it’s as true of authors as it is of readers, you have a life.
I have started more projects than I have finished, each for their own reasons. “Finished” is entirely subjective, but in my case it would likely mean “used by someone else” and/or “used in day-to-day production by me.” Some unfinished projects get revisited, but most don’t, again each for their own reasons. Outside of important deadlines, not getting hung up on whether something is finished is important, at least for me. What is just as important, however, is learning something new from that project, including how not to do something. Each project I started has been a learning experience of some kind, so even the unfinished ones have value.
Having a deadline is another matter entirely.
A description of someone by one of my family members:
She could squeeze a nickel so tight the buffalo would shit.
Now any restaurant that serves a home-made dish can indicate it on the menu with it new logo – in the shape of a saucepan with a roof-like lid. From next January it will be compulsory for all menus to carry the logo – so if you don’t see it, the food is not fait maison.
I find it interesting that it’s the restaurants that make a particular dish entirely on-site are the ones who have to follow the law regarding a new logo. I think that if something similar were passed in the United States (yeah, right), then it would be the other way around: those restaurants that use non-homemade foods would have to place a logo on their menu, and the one’s making homemade dishes wouldn’t have to change a thing. Then we would see that logo everywhere.
But, this makes sense to me because everyone wins. Even if they don’t see the logo, people will still go to those restaurants that prepare non-homemade foods, but those restaurants that show their food is homemade would, ostensibly, get more business. If the law were reversed, then those restaurants having to advertise the use of non-homemade foods could lose business.
I have been told that the part of Cape Cod where I am staying is considered the “Irish Riviera.” I’m not sure whether this is based on a misunderstanding of what comprises the Riviera or the Riviera has been knocked down a few notches over the years. I don’t think I have ever seen a denser concentration of ice cream, pizza, and seafood than here. Seeing signs like “Finest Quality Fried Seafood” is laughable. The food here is, in a word, shit.
Cape Cod is nice, but it’s not “every summer for multiple generations” nice. If anything, Cape Cod is seasonal townie hell.
#hashtagvomit is when the number and length of hashtags in a social media post is equal to or greater than the length of the content itself.
Whether or not the post in question is good or bad is irrelevant. I don’t regard hashtags as content, but rather a subtext to the content, a type of metadata intended for human consumption. Hashtags ought to be used in the same manner as exclamation points in writing. To wit…
If a sentence really has something of importance to say, something quite remarkable, it doesn’t need a mark to point it out. And if it is really, after all, a banal sentence needing more zing, the exclamation point simply emphasizes its banality!
Notes on Punctuation, by Lewis Thomas
Too many of us continue to live by the durable myth that one less hour of sleep gives us one more hour of productivity. In reality, each hour less of sleep not only leaves us feeling more fatigued, but also takes a pernicious toll on our cognitive capacity. The more consecutive hours we are awake and the fewer we sleep at night, the less alert, focused and efficient we become, and the lower the quality of our work.
The research is overwhelming that the vast majority of us require seven to eight hours of sleep to feel fully rested, and only a small percentage require less than seven. The problem is that we kid ourselves. “Like a drunk,” the Harvard sleep expert Charles A. Czeisler wrote, “a person who is sleep deprived has no idea how functionally impaired he or she truly is. Most of us have forgotten what it really feels like to be awake.”
NY Times: Sleep as a Competitive Advantage
For me, nothing beats a twenty minute nap in the afternoon, maybe thirty minutes. Anything more than that is of little to no benefit. But that twenty minutes can make all the difference in the world for the rest of my day.
I think sleep is really only part of the solution to good productivity, and that exercise and a reasonable diet are needed as well for sleep to be its most effective. I say, “reasonable diet” in that there only a relative few out there that eat truly good all the time; some foods aren’t good for the waistline, but they are good for soul and are therefore irresistible.
I have been working on my health for the past several weeks by working through an exercise regimen from Nerd Fitness. I work out five days a week on average, for an average thirty minutes a day. It’s a well packed thirty minutes prioritizing intensity over time, and within only a couple weeks I found benefits in regards to how I feel overall. Even those nights where I only could get five to six hours of sleep I felt better than before I started working out.