Last year, Danny and I did a major, major overhaul of the Django Packages website. During this effort, I extracted some of the interesting JS/CSS functionality into freestanding jQuery/JS plugins of their own.
One of the fruits of this effort was a jQuery plugin called MessageBar.
Here’s what it looks like when it shows up on Django Packages:
One of my largest open source projects, Cookiecutter, has surpassed the 700-star milestone.
In case you aren’t familiar with it, Cookiecutter is a utility for generating projects from project templates. It is language-agnostic, and there are boilerplate templates for HTML, JS, C, Python, Django, LaTeX, Common Lisp, and other types of projects.
Every patch must be carefully reviewed for cross-platform compatibility (Windows, Linux, Mac).
Once a patch goes in, it’s in the codebase forever. Each line of code requires thoughtful consideration.
Contributors to Cookiecutter are generally very experienced programmers that push the limits of my knowledge.
To meet my standards, each patch typically requires hours of coding on my part. This is to fix cross-platform issues, cross-Python-version compatibility issues, ensure uniform coding style, hunt down any edge cases that may have been missed, etc. It’s a labor of love.
Open source projects benefit greatly from having a leader who understand every piece that goes into the project, and who has a vision for the project’s functionality, coding style, and growth. I look forward to having the opportunity to develop my vision in the coming months.
If your company uses Cookiecutter, consider sponsoring the project. Benefits include:
Advertising and exposure on the Cookiecutter README and the documentation homepage.
Extra attention given to issues/pull requests from your company’s developers.
Additional development work on Cookiecutter, focused on your company’s needs.
The gratification of giving back to open source, and full bragging rights. This makes for great company PR.
Mentions of your company on future blog posts about Cookiecutter, in the release notes, and more.
For more information, email me at aroy at alum.mit.edu.
I can’t even begin to express how thrilled I am about the growth and success of PyCon Philippines.
My mother was born and raised in the Philippines, and I lived there for part of my childhood. I still visit family in the Philippines often. I am very proud to consider myself a part of the technical community there.
As a past co-organizer who worked like crazy in 2012 creating and managing the previous PyCon PH website, doing PR, running the live coverage Twitter stream, and helping with sponsorships, I know how hard the organizing team is working and salute your efforts.
In particular, special shout-outs to these PyCon PH & Python community leaders:
We made it as a #1 bestseller in the Programming and in the Python categories on Amazon.
The 1.6 edition is still a “#1 Python Bestseller” as of now:
At one point, it even ranked #33 overall in Amazon’s entire Education & Reference Books category.
This is what happens when you write thoughtfully, with careful attention to detail, and with strong intentions to create a truly helpful reference book.
Huge Thank You to Supporters
Response from buyers of the 1.6 edition has been overwhelmingly positive and glowing. We are getting your emails and messages, and they really touch our hearts and mean a lot to us.
We released the 1.5 edition over a year ago. The 1.6 edition took several additional months of work. The positive response from readers is what has made all of our effort worthwhile.
Special thanks to all who reviewed the book on Amazon.com and other international Amazon sites.
Last week, we autographed around 50 copies and mailed them out around the world. This was a lot of fun. Some of the copies may be autographed a bit wildly, with completely wacky humor. We got a bit carried away, doing our best to put a lot of thought and care into sending each package.
For anyone who didn’t get an autographed copy:
We are waiting for another shipment of books to arrive on our doorstep. Once it arrives, we’ll have more available through twoscoopspress.org.
We’re also happy to autograph books in person. We won’t be able to make it to conferences this year, but we’re thinking of doing a road trip at some point and might visit some user groups.
The Last of the Series
As we mentioned, the 1.6 edition is the last Two Scoops of Django book that we will ever create. It is a major expansion and rewrite of the book, with countless tips from readers incorporated into the material.
It was a major effort, and we are incredibly proud of the results. But we are tired now, and we are done. Our time has come to move on to other great things.
Our Long History of Listening to Feedback
We have updated the FAQ again with more answers to common questions. To save us from typing and repetitive stress injury pain, please check there first if you have a common question or comment.
Remember, we have a long, long history of always listening to reader feedback and trying our best, but that our physical and mental health, family, and work have to come first.
We will continue to try our best, but please understand we’re backlogged with work and family obligations (not to mention open source project maintenance obligations). Right now, getting our lives in order is our top priority.
The closest that most people have come to having proper old-fashioned American hot fudge is a fast food ice cream sundae or a store-bought microwaveable bottle of hot fudge topping.
You might not be aware that it’s possible to do much better. But it is.
Imagine hot fudge with the taste and texture of a block of chocolate fudge, except in thick liquid form. You know the fudge that you get on beach boardwalks and at theme parks? It’ll be a thick syrup version of that.
This recipe isn’t 100% perfect because I cobbled together the ingredients from what we already had at home, but it’s very good. If I were to do it over again:
I’d add honey to help inhibit crystallization, since it may be a bit grainy for some (although I happen to like the graininess, which makes it even more reminiscent of candy store fudge).
I’d also try making this with whole milk or even heavy cream instead of 2% milk.
This recipe was developed in the Greenfeld Test Kitchen this week. Consider it a first iteration.
1/2 cup semisweet chocolate chips
3 tbsp butter
2 cups dark brown sugar
1 1/2 cups of 2% milk
1 tbsp vanilla
1/4 c unsweetened cocoa powder
Melt butter in saucepan on medium heat. I like to brown it carefully for a minute or so after it melts. Just be careful not to go overboard with browning the butter.
Bring the heat down to medium-low. Add the other ingredients. Stir the mixture constantly until the chocolate chips have melted. I use a silicone spatula for this. Once everything is mixed and the chocolate chips have melted, bring the heat back up to medium.
The temperature of the mixture should rise. Keep an eye on it, stirring it every now and then. Use the silicone spatula to scrape the sides of the saucepan down regularly.
When it rises to 220 degrees, bring it down to medium-low. Watch it carefully as the temperature continues to rise. As soon as it hits 225 degrees, turn off the heat. Your hot fudge is ready to serve.
Now, get your ice cream out and scoop it into bowls. Spoon the hot fudge over the ice cream generously. It will thicken as it cools, transforming into a slightly chewy texture that is fun to eat.
Danny and I poured this over holiday candy cane ice cream. The combination was perfect.