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In China last week for my first visit of the year to that interesting country. I am always willing (perhaps!) to try something new during my culinary adventures. So, when my hosts suggested a house specialty at one restaurant, could I say no, even though I associate pigeons with not-so-nice-things they often do to my car? Also known as squab, I had to try it…deep fried and delicious…and even had it at another restaurant during my stay. If your taste buds are open to something new, here... -
In Budapest last week doing some Business Process Framework (eTOM) training at a member site. Not only did I enjoy some wonderful Hungarian food, but I was pleasantly surprised when my host took me to his favorite Greek spot for lunch two days in a row. I enjoyed a tasty gyro one day, followed by homemade moussaka. Here is a link if you are interested what it is… http://greekfood.about.com/od/eggplant/r/moussaka.htm . In also keeping with a music theme I located a pop recording from a Greek... -
Team Action Week Baltimore was certainly a success, with more attendees and work accomplished than in quite a few years past. While there I was treated to dinner at Charleston, an unforgettable restaurant, where a simple rock fish was transformed into a true delight for the palate. Check it out at http://www.charlestonrestaurant.com/ . A couple of blogs ago I wrote about flames and sparks in Sydney that describes a friendly debate with a TM Forum member about the uses of the Information Framework... -
I spent the last two weeks on vacation, cruising down the Danube river with my wife Jeannie. It seemed like, as with a lot of vacations, we fell into a pattern during our visits to a number of cities. Seeing the town center, palaces and castles, and eating. And there were some things that didn’t fit the pattern, such as when we decided to have a good ol’ American hamburger in Budapest. We all live with patterns and non-patterns. The components of TM Forum Frameworx contain both. Patterns... -
I love seafood and was looking forward to some at a restaurant on the “Rocks” last week in Sydney, Australia that is. However, one of my TM Forum member pals and his wife convinced me to try a French restaurant with them. And, I am glad I did…a wonderful three course taste of France, starting with Coquilles Saint-Jacques, then Steak au Poivre, and a desert of flaming crepes ( Crepes Flambe). The restaurant is “Chez Maurice and Linda”. Chefs Maurice Migneron welcomed... -
While in Dublin last week I thought I would experience corned beef and cabbage, a dish that I had several times while on vacation there with Jeannie back in 2005. Well, I missed that experience, but was surprised when we visited Milano’s, where I had a great pizza experience – the spiciest on the menu called the Francesco Mazzei . Here’s a link if you want to find out more… http://www.milano.ie/our-restaurants/7779/milano-dublin-grand-canal.aspx And I was pleasantly surprise... -
I’ve been home this week after spending a productive week in Toronto. Even though I was in Toronto I had to have some famous Montreal “smoked meat”. For those of you not familiar with this “north of the border” treat, here is a link you may find of interest… http://en.wikipedia.org/wiki/Montreal-style_smoked_meat . One of the “meats of the matter” which we chatted about during training was using the SID Location ABE to support various address formats... -
I was in Johannesburg, South Africa, last week teaching Frameworx, eTOM, and SID to a class of business analysts. Steak is one of my favorites (I seem to have a never-ending list of these) and some of the best I have had are in South Africa. I wasn’t disappointed from steak burgers to a half-kilo rump steak, which I had to celebrate a successful trip on my last night below the equator. I found a Southwestern themed restaurant right next to the hotel in which I was staying called “Spur... -
I’ve been in China for almost two weeks, enjoying one of my favorite cuisines again. One treat I decided to try is pig ear. I figure if Guy Fieri of the Food Network ( http://www.foodnetwork.com/guy-fieri/index.html ) will try to eat it, I will be just as adventurous! But, poor pig ears, their plight is to be hidden away on a buffet table and hard to find. But they always seem to be offered on the buffet or menu! A similar plight faces inter-domain associations in Frameworx, such as those between... -
I spent last week in Cyprus teaching and working with a member on developing a Frameworx-based RFx as I mentioned in my last blog. I grew up on the East Coast of the US and, as a result, seafood was a big part of my diet. Traveling the Cyprus, surrounded by water, made me think of trying some local seafood, and I wasn’t disappointed. The member took us to Paragadi, one of the best if not the best, seafood restaurants on the island. There we had Fish Meze, what seemed like a never-ending feast...
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