I share your concern over the risks posed by the loss of sea ice. However, per the Thwaites Glacier Collaboration, even if the entire glacier were to collapse it would amount to around a 65cm rise of sea level, and the majority of that would come in the 22nd and 23rd century.
kefirchik
joined 1 year ago
I’ve spent most of my adult life working remote (also in tech) and have had some trips like this that were fantastic and others that were big hassles. The determining factor is whether the location you go to is conducive for actually working, otherwise you spend way too much of your time trying to sort out stupid logistical things (where can I hold a call? How flaky is the internet? How do I sync hotel checkout to work schedule? Etc). But some locations are designed for remote workers.
Look on the map specifically for coworking and read reviews and look at pics to get an idea. Consider getting a Spaces membership, which is a very large network of coworking through most of Western Europe and some other countries , where you can drop right in and everything “just works”.
I have a wife and kids now so it’s not as easy for me to float around as much, but I’ve had some excellent week long trips or even just long weekends through much of Western Europe. There are many places with budget flights and you wouldn’t necessarily go to on serious longer holiday, but are awesome destinations for this kind of travel. You get a chance to have a taste of those places and don’t use up your PTO.
A recent place I went like was to Taghazout, a cool beach town with a bunch of surfer tech nomads and lots of coworking spaces. I went in April on a $50 Ryan air flight (in/out Agadir). It was a great trip.
I would suggest “custom spinach pesto”, where you serve a base of plain spinach pesto made from lightly cooked spinach, onion, garlic, salt, pepper, and lots of olive oil. Blended, then mixed with spiral pasta in a very large bowl.
Then, you provide your guests with a very large selection of mixins: halved cherry tomatoes, bacon, fried mushrooms, steamed broccoli, grilled zucchini, olives, capers, Parmesan, grilled chicken breast, rucola, chili flakes or oil, pine nuts, pumpkin seeds, anchovy paste, sun dried tomatoes, baked tofu, etc etc.
I’ve made this numerous times for a crowd that was a mix of allergies, vegans, picky eaters. The spinach pesto base can be either mixed into pasta initially or also placed on the side. The most picky of guests eat basically plain noodles and the others are experimenting with different combinations with each serving.
Serve with a very simple classic salad (lettuce, tomato, cucumber) with a bright acidic dressing, which complements the pasta in both flavor and simplicity.
You may optionally offer whole pieces of grilled chicken or something on the side to make it feel like a more complete meal.
Another simple dish we made numerous times for this crowd was Levantine mujaddara, which is lentils, rice, and caramelized onions with warm spices. It’s a superb dish for a vegetarian crowd, but your picky eater might find lentils and cinnamon off putting. I serve this often with baked chicken on the side. To match the Levantine theme, just bake chicken thighs kind of plain and after pulling from oven coat in olive oil, lemon juice, salt, fresh garlic.
They are most useful during local development. It’s useful to have project-scoped config that your app interacts with in a manner identical to how it works in prod.
Generally you don’t commit to version control because you want to keep secrets out of there. However, it can be sometimes useful to hold non-sensitive config that you may want to commit but also to customize on prod. For instance like NODE_ENV, so you’re not building multiple mechanisms for configuring your code. But this is less useful and generally solved with a sample config that is copied to the .env file that is never pushed to VC.