Parand
Parand
@parand.bsky.social
It’s cold enough in San Diego that I finally understand the purpose of hats.
January 12, 2025 at 3:56 AM
The flames sawed in the wind and the embers paled and deepened and paled and deepened like the bloodbeat of some living thing eviscerate upon the ground before them, and they watched the fire which does contain within it something of men themselves …
January 8, 2025 at 6:41 PM
A Pakistani friend of mine started a company to sell Pakistani style flat bread, but no matter what he tried they couldn’t make money.

It turned out it was a naan profit.
November 16, 2024 at 3:42 AM
The 17 yr old is now wearing my suits and formal clothes much more frequently than me. I guess he’s the business guy now.
November 16, 2024 at 2:13 AM
Apparently Bluesky has a firehose where you can get all posts, seems like they’re making it hackable, hopefully this thing catches on and it can be like the early days of Twitter.
November 16, 2024 at 2:10 AM
For years several of us called our colleague / friend "Gonklaves" (his last name is Gonçalves), and he didn't correct us. I'm still embarrassed about it, particularly considering I live in San Diego.
November 12, 2024 at 11:17 PM
I have to think that “ghoul” is the Farsi word of the same meaning, so how did it get paired with “goblins”?
November 7, 2023 at 8:50 AM
The biggest tragedy in today’s openAI announcements was that a project that I had not yet started but had a really cute name for was rendered unnecessary.
November 7, 2023 at 8:46 AM
Reading a book not because I’m enjoying it, but because it’s someone I know’s favorite book and I feel like I’m learning about that person.
August 24, 2023 at 4:50 AM
Part two of the non-technical ChatGPT explainer, this one discussing how deep parking is used and what attention is:

https://www.parand.com/a-non-technical-explanation-of-chatgpt-deep-learning.html
May 11, 2023 at 3:44 PM
My first posts on the bird network were about cheese, so I think it’s only appropriate to mention: mainly Gouda, a small amount of cheddar so far, possibility of feta later this evening.
May 1, 2023 at 10:30 PM