refactor(users/grfn): Rename gws.fyi -> web

Change-Id: Icdee0caa3a053958750d4b81853dbc3eee5b193a
Reviewed-on: https://cl.tvl.fyi/c/depot/+/9973
Tested-by: BuildkiteCI
Reviewed-by: grfn <grfn@gws.fyi>
Autosubmit: grfn <grfn@gws.fyi>
This commit is contained in:
Aspen Smith 2023-11-06 10:41:10 -05:00 committed by clbot
parent f3dea2ffbc
commit 1027754b86
11 changed files with 7 additions and 9 deletions

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@ -1,7 +1,7 @@
.PHONY: deploy
deploy:
@$(shell nix-build `git rev-parse --show-toplevel` -A 'users.grfn."gws.fyi"')
@$(shell nix-build `git rev-parse --show-toplevel` -A 'users.grfn.web')
renew:
@echo Renewing...

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@ -1,10 +1,8 @@
#+OPTIONS: title:nil toc:nil num:nil
#+HTML_HEAD: <title>griffin smith</title>
#+HTML_HEAD: <title>aspen smith</title>
#+HTML_HEAD: <link rel="stylesheet" href="./main.css">
my name is griffin ward smith (they/them) and i'm a software engineer and musician.
you might know me from elsewhere as grfn, glittershark, or gws
my name is aspen smith and i'm a software engineer and musician.
* code
@ -15,8 +13,8 @@ you might know me from elsewhere as grfn, glittershark, or gws
i work on database internals at [[https://readyset.io/][readyset]], an incrementally maintained, partially
stateful materialized view maintenance system for sql that's wire-compatible
with postgresql and mysql, based on [[https://github.com/mit-pdos/noria][noria]]. readyset is hiring - if you're
interested, send me an email
with postgresql and mysql, based on [[https://github.com/mit-pdos/noria][noria]]. readyset is currently looking for
early users - if you're interested, check out the ~README~ or send me an email
* projects

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@ -34,8 +34,8 @@ some kind of fat (I prefer butter).
sauce, it's added whole later (so ignore this bullet point).
- If you feel like it (sometimes I do, usually I don't) you can also mince
garlic here and sauté that in with everything else. Add a little after the
onion, as garlic cooks slower than onion unless you want something roastier
(usually you don't for tomato sauce)
onion, as garlic cooks faster than onion, unless you want something
roastier (usually you don't for tomato sauce)
- The traditional (so I'm told) thing to do with amatriciana, but also nice
with all variations, is to add in a little crushed red pepper with the
fat to flavor it slightly, but do this late so it doesn't burn