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Welcome to Issue #0005

Sorry for the silence the last few weeks. January got busy! It’s been a fun month so far: I got to go to Munich and Reykjavik (the header image is the view outside of the workshop venue!) for the first time, and I’m lining up some very cool performance work with a number of new clients. I feel like I’m finally getting into the swing of 2017

I’m currently writing this from a hotel room in Edinburgh, where I spent the day speaking to University of Edinburgh staff and students about refactoring, CSS architecture, and other front-endy stuff. Edinburgh is a beautiful city, and it’s also home to the 47th best bar in the world! I’ll be definitely heading there shortly…

I hope you’re doing well, and that your 2017 started on a good footing.

Catch you around!

Talking Shop

In Reykjavik, I ran my new performance workshop for the very first time. It went well! It was super nerdy (discussing exactly how TCP/IP works, how the browser assembles pages, what a TCP handshake actually looks like, and a lot, lot more!), and we covered a whole lot of ground in just one day. One attendee even described it as ‘the most fun I’ve had in my professional career’. I’m happy with that! If you’d like some of the same, I’m planning to run the same workshop in London in April. If you’d rather I came into your offices and delivered it personally, that’s cool! We can definitely do that. Just reply to this email to arrange it, and I’ll give you 10% off. Shh. Don’t tell everyone though—this is just for newsletter folk.

Screencast: Issues with String Concatenation for Classes in Sass  

This one is reasonably opinionated, but I do my best to make a compelling argument. There are definite downsides to using Sass to concatenate your classes: find out what they are. (Direct YouTube link.)
Issues with String Concatenation for Classes in Sass
Please stop using &__bar {} for your BEM classes…

Articles and Resources

Cocktail: White Lady

This is a delicious, thick, refreshing cocktail and, as ever, its history is somewhat disputed. One version of events is that it was invented in 1919 by Harry MacElhone (of Harry’s Bar fame) at Ciro’s Club in London. The other states that it was created by legendary bartender Harry Craddock (what is it with Harrys and cocktails?!).

Whoever came up with it, they did a great job. This is the perfect kind of drink when you want something boozy but not strong, refreshing but not watery, and fruity but not comical. It’s one of those cocktails where you get something cold and refreshing and very tasty, but you’re still ordering a good ol’ classic.
  • 2oz (50ml) London Dry gin
  • ¾oz (20ml) Lemon juice
  • ½oz (12.5ml) Cointreau
  • ¼oz (5ml) sugar syrup
  • 1 egg white
  • Combine all ingredients in a cocktail shaker
  • Shake vigorously without ice (a dry shake)
  • Add ice and shake again
  • Strain into a cocktail glass
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