Sunday reading 💻

Coding

A mostly maintenance week in code – to be honest, I’m waiting for WWDC to see which of my app ideas might get sherlocked, before committing too much time into a new project. In the meantime, I’ve been doing things like:

  • Moving my main blog to use https – I use the Hugo static site framework, which is then deployed by Netlify. I can’t say enough good things about the Netlify service, just the latest of which is one-click Let’s Encrypt certificate generation.
  • Thinking about which frameworks I can extract from other projects and finally, really finally, grokking git submodules and Carthage:
  • I was so thoroughly burned by Cocoapods as an inexperienced developer a few years ago, that I’ve avoided Xcode workspaces like the plague ever since. But they are perfect for one of my projects: both the main app and the CoreData -> CloudKit code are in active development, but in different git repos. Using one workspace for both projects means that Xcode’s source control management still works seamlessly, and the built frameworks are just magically available. Once the cloud framework is finished and stable, I can think about using Carthage or a submodule to manage the app’s dependency, but for this parallel development situation, I’m loving the workspace.
  • Coding & music & design in an app development podcast: App Dev Diary
  • Really getting into using Swift’s keypaths now, thanks to Point-free and Swift Talk. This article also helped: Swift 4 KeyPaths and You - klundberg.com
  • The ObjectIdentifier type was totally new to me: Identifying objects in Swift — Swift by Sundell

Baking

If you are ever faced with a jar of nut butter to use up, or like me, you fear you might go through the whole thing standing in front of the fridge with a spoon, you now know what to do: Ottolenghi’s tahini cookies in grams or in cups — I’ve made them with tahini, almond and cashew butters, and they are delicious whatever. You can also sub a little espresso powder or cocoa for flour if you like. I cook them for a bit longer than suggested though - 25 minutes until nicely browned.

Zoë Smith @zoe