Well, after getting most (but not all) of the needed files onto the backup machine, I had to run to one client, work all day, run home, install more files, fly to Atlanta, and then work-work-work for another client. This project's a bit of a departure for me, but fun: the client wants me to model an existing, pre-UML system for them, so that they can use the model as guidance in transitioning to their next generation system. So I've been immersing myself in a wholely new, unfamiliar problem domain and trying to learn to think like an old hand; and then I've been converting my understanding into UML and communicating that back to the client, so that they can confirm or correct what I've learned. It's all NDA stuff, so I can't share any samples; but it's a great example of why I emphasize UML as a form of communication. I start with only a lay understanding of their problem domain; they start with only a classroom exposure to UML; and in striving to communicate between us, we're growing our understanding in both directions. It's loads of fun!

But that can't take up all of my time, can it? No, but it took up a lot. Then my weekend got derailed by an unfortunate ATM incident (since resolved) that left me planning how to stretch $20 for I wasn't sure how long. So none of the fun stuff I planned to do and blog about took place: no visit to the Bonsai gardens (next trip) and no visit to Borders to get fresh reading material. I just sat in the hotel room and worked on various projects and watched lots of Bond films.

And now it's my last day in Atlanta, and what a day it was! Today, we had our first review meeting, which went better than I dared hope.

Then I drove to Borders, and was delighted to find my book on the shelves. (For all that I'm unimpressed by their discount program, I'm usually pleased to find that Borders carries my book in most outlets.)

And then a little advance scouting had told me that nearby was Fire of Brazil, a Brazilian churrascaria restaurant. That means that the cooks skewer various meats on swords and cook the meat over open flames; and then gauchos bring the meat-laden swords around to the tables. You get a little card, red on one side and green on the other. If you turn it to green, they stop at your table and offer to cut you off a slice of whatever they happen to be carrying. Today I had slices of tenderloin, top sirloin, pork loin, turkey, pork sausages, and so many other meats I can't remember them all. It's not for every day (well, unless you're an Atkins devotee), and it's pricey; but as a treat, it's not to be missed.

And tomorrow, I get to fly home, and get my computer back from the shop, and see my wife and dogs, and then head to Ann Arbor for the 8th annual Duelist. I'll try to post photos.