Google Maps It, I Follow

I'm sure it's entirely coincidental that Google today released this map, considering that I'm leaving for there on Saturday — but it's likely to come in handy.

That link via Nat and Google Maps Mania.

MacBooks Pro and Con (or, Apples versus Apples)

No, it hadn't slipped by us that Apple announced new laptops yesterday. In fact, we've been trying to figure out how they fit into the 2006 purchasing picture, given that Tom wants to replace his 12" PowerBook and Sean's going to need a laptop for college. Here's a breakdown of the differences between the three most similar models:

Some other notes: the hard drives on the new MacBooks are user-replaceable, and while Apple doesn't support running Aperture on the new MacBooks, it will run, and without requiring any hacks.

What we don't know, but need to know before making any purchasing decisions: how well do the MacBooks run video-intensive games, given their shared video, and (stupidly) will they be able to run Vista with the Glass effects? I have to say, those are some pretty ridiculous questions to ask before buying a Mac, but honestly, they may be the two factors that force purchase of the Pro machine.

Thanks, Apple, for creating this great comparison chart from which the above was almost entirely borrowed.

Cyrus Follow-ups

Our dinner at Cyrus last week was quite lovely, although that's not quite why I'm writing a follow-up. It's more like the universe (or at least the internet) is now following me around saying "Cyrus," "Cyrus," "Cyrus…" If I have to listen to that, you have to also.

• Data point #1 — on May 5, I wrote:

what is "Crispy Truffled Poussin" anyway?

On May 11, the Today show kitchen put up the article "Try this truffled poussin for your next dinner: Find out how to make this succulent dish — from chef Douglas Keene of Cyrus Restaurant, in Healdsburg, Calif. — in your home kitchen." Well, now I know not only what a poussin is, but what exactly is in theirs. But before you ask, Tom says that there no chance that he's going to try to make this himself.

• Data point #2 — on May 7, Tom wrote:

The couple next to us had the seven-course tasting menu and were taking pictures of each of their dishes as it arrived; we chatted with them and discovered that she was a student at the Culinary Institute of America.

Today, I came across that culinary student's blog: Sweet Napa. Small world, ain't it? And yes, she posted her pictures from her dinner, so go there if you want to see the asparagus tartare, rabbit, and lobster amuse bouche (that's three different tastes, not one with all three!), Tom's caramel soup with kettle corn sorbet and chocolate filigree, and the mignardise (those four small extras at the end of the meal).

Seeing those makes me hungry to go back there again, although maybe just to the bar next time…