Welp everybody's cool/interesting intros are making me nervous to do my own, but apparently everybody auto-follows me on join so I should do an #intro too 😅
I'm David (he/him)! I help write and maintain open source software at a company called HashiCorp. I'm also a musician (🎹🎺🗣🎙) and I've been in a couple singer/songwriter and folk groups. I'm on a couple albums and am super proud of them! You can take a listen if you want 😬
didn’t wanna overload y’all with Afuri but… they also had the best octopus i’ve ever had. it was so tender that it melted in my mouth, and i didn’t even know octopus could do that
It is proven! I am davidcelis on Keybase: https://keybase.io/davidcelis/sigchain#9363d83ffe05853ac83854362b5c6a8bda6e652793b625e2aec2c95e49b2ad420f
😍 got the first shipment of the @email@example.com subscription i won!! and they sent a dope mug too 😭
did u know that that if you (for some reason) have leftover fried chicken from @firstname.lastname@example.org, it makes a dope ass chicken salad? it’s true. good mayo, celery, red onion, tarragon, chives, and a splash of lemon juice 😗👌
this #broccsando comes with process pics (just for u @email@example.com)! just swipe 👉🏽👉🏽👉🏽 and then just make your own http://mrgan.tumblr.com/post/183592535342/hi-good-day-to-you-i-have-been-eating-broccoli
i made the Bûche de Noel this year!! lots of nerve-wracking firsts for me:
first #genoise, first #ganache (which separated and then got too hard when it set), first #swissroll (didn’t get much of a roll tbh) and first #meringue (unfortunately not pictured… it ultimately ended up fine but i didn’t have time to get the mushrooms assembled)
hello i made these phyllo canapés with brie, cranberry, and rosemary may i please be on the great british bake-off now
cowboy coder at HashiCorp out in portland, ore.
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