Last December, I spent a week in Zurich with the Amazee Labs team. We explored everything from strategy to process to professional development. When the week ended, Greg and Dania committed to opening Amazee Labs Austin. I accepted the role of CEO. Today, the official announcement has been made.
2014 promises to be an exciting year! We began developing the Austin company in mid-January and are now in full swing. Amazee Labs (Austin) is the sister company of Amazee Labs Zurich and Amazee Metrics, led by Greg Gerhardt as Chairman of Amazee Holdings. The three companies cooperate with and compliment each other, bringing web clients more than they expect and all that they deserve. I know this description sounds salesy but trust me, the teams are that damn good.
Working with the Amazee Labs team has been energizing and inspiring. We are training at DrupalCon Austin. And our new Drupal 8 site launched today! If you are at DrupalCon Austin, come by our lounge and say hello. We’d love to talk about our new adventure.
Austin’s primary focus will be on Drupal 8. We hope to make D8 sites function elegantly and look beautiful. The Austin team already has two talented people working towards this goal: Andrew and Kathryn McClintock. Together with the Zurich devs and our soon-to-be growing team, we are excited to discover with our clients the strengths (and tender spots) of Drupal 8. We will also (happily) continue building Drupal 7 and maintaining Drupal 6 sites for the next few years.
The Drupal community, the Austin Drupal community especially, have been my professional lifeblood and I am gratified to remain part of both. The highlight of my career remains this: I keep the esteemed company of brilliant, passionate, committed, and thoughtful people. Add some good process and hard lessons learned … and everything good flows from there.
Our little tribe includes vegans (who allow dairy on the holidays), a Brit, celiac disease, and a guy who hates turkey. So, we felt free to invent a menu. I’ll link to the recipes as I post them. Try these at home!
- Cocktail: Figetaboutit
- Course 1: Gorgonzola and black pepper gougères
- Course 2: Almond stuffed dates wrapped in bacon
- Course 3: Bruschetta
- Basic recipe
- Potted mushrooms
- Red onion jam & brie
- Course 4: Stuffed artichoke with garlic aioli
- Course 5: Scallops with bourbon sweet potato puree
- Sweet potato puree
- Grilled scallops
- Entre: Beef Bourguignon with rice or mashed potato
- Dessert: Pumpkin pie with Robb’s chocolate sauce
- Pumpkin pie
- Robb’s chocolate sauce
I think of the need for more wisdom in the world, to deal with the knowledge that we have. At one time we had wisdom, but little knowledge. Now we have a great deal of knowledge, but do we have enough wisdom to deal with that knowledge?
– Jonas Salk
Rinse a 6 (or so) pound roasting chicken and pat dry. Sprinkle Himalayan salt in the cavity and fill it with 2 quartered lemons, 5 cloves of garlic (or so), 3 sprigs of rosemary.
Place the chicken in a roasting pan (with a grate on the bottom) and pour approx. 1 cup of chicken broth on the bottom of the pan. Cover with tin foil and roast for 30 minutes.
Remove tin foil and roast for 1 – 1.5 hours longer until crispy brown and cooked through. Baste with pan drippings every 15 minutes (this is essential!) and add more chicken broth if the bottom dries up.
Let sit for 10 mins before carving.
Prepare 8 ounces (half a package) Tinkyada Brown Rice Spaghetti according to package directions. (Also, email them and suggest they upgrade their website!)
Melt 2/3 of a stick of butter or Earth Balance Vegan Buttery Stick over med-low heat. Add 1/4 cup chopped shiitake mushrooms and 1 Tablespoon finely chopped fresh sage. Cook, stirring, for 4 minutes.
Add a handful of deveined and peeled large shrimp to the mixture. Cook until shrimp is warmed through, approx 4 minutes. Salt to taste.
Toss mixture with the pasta. Serve with grated Parmesan or Asiago if desired.