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Exploring the use cases for serverless website architecture

Last Saturday, Sam introduced me to Chris Coyier’s talk on serverless-ness, The All-Powerful Front-End Developer. Pretty interesting and useful. I’m glad he leads it by breaking down the problematic nature of the word “serverless”! The following day was spent in agorama’s p2p workshop at furtherfield. Coincidentally, there is a lot of overlap in these topics.

I’ve spent the past few days wrapping my head around all of this, contextualising it against the sorts of concerns and projects we work with. Though I desperately want to get going with Dat, I’m starting with serverless because it may solve an urgent need in my day-to-day work. Right now, I’m spending much more time than I realistically can maintaining CMSs and hosting environments for older websites.

All of the below is a thought dump on the topic, an attempt to pick apart the meaning of and the use cases for a serverless website architecture.

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Link dump: P2P, serverless, sushi, etc.

Weekend activities resulted in an explosion of information that I’m still trying to wrap my head around. 💥 Link dump below for reference. Most of these are via Sam B, Gemma C, Hannah B, and agorama.

Going to write up more about serverless and P2P, and how they kind of intersect, once I’ve digested some of this.

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cold water didn’t hurt my ears (~1992–2000)

light blue stucco
navy blue shutters
kitchen window like a fishbowl, or a porthole
one floor, mostly

mom splitting her knee open on the brick stairs up to the front door

pots & pans band

dad’s lime green motorcycle, briefly

agapanthus & jade plants
bougainvillea
the scariest palm tree

garage always full, but never the car

where did mom keep her drawing board?

huge glass sliding door at the back
games through the wicker rocking chair
cinder blocks and chain link

ice plant covering the hill to the creek behind the house

sliding closet doors, the paint would stick

neighbors with the scary Halloween ghost
Zeke & Aileen, and the toys they made for us

white painted brick surrounding the fireplace that we rarely used

– – –

blue stucco and blue shutters again,
but this time with white wrought iron
two floors now
wisteria taking over at the back

parents’ brass bed frame, with ceramic decorations on the spindles

mom and her study, wooden artboard and captain’s chair
endless stacks of continuous form paper
tins of colored pencils, meticulously organized by hue
AOL and computer games

the oven that went baroom

Sega Genesis behind the couch
Brett was way better

possom in the wood pile under the lemon and lime trees

the water main broke, water gushing down the street
jumping over the water to get to school

Mr. and Mrs. Redlitz next door
the not-so-nice lady on the other side
Teddy & Dmitri

games barefoot on the berm
until I stepped on a bee, and dog poo
Cassiopeia, Pleiades, Big & Little Dippers

Pleiades was mine, my little tornado

people jumped off that cliff sometimes, but we didn’t hear much about it; probably on purpose

falling about 5 feet on to my back on the rocks after trying to climb the cliff instead of using the path
I was lucky, it was one of the first times I really felt lucky
it could have been so much further
the grass at the top felt incredible

there’s an edible plant that grows on the cliffs and tastes sour, dewy and pink
and mustard, and fennel

owls, sometimes; gulls, always

still dream about walking down the storm drain, through the rocks and down to the bay
not sure it’s possible

we were always told to keep well back from the cliff edge, it could be soft even when it’s been dry
it was usually dry

the road leading to a friend’s house near the school fell in to the sea not long before we moved away
the rollercoaster road near the best tidepools was always changing
we didn’t go there often

countless tadpoles in the storm drain
one day we weren’t allowed to play in the storm drain
it didn’t seem like anything had changed in the little tadpole pools

never once saw the green flash

running my fingers through the sand just after the wave recedes, feeling millions of sandcrabs

mile swims around the buoys
mile runs in blistering, soft sand
Neil, a first crush
his real name is Donald
he was the only faster swimmer

a ray in the shallow water, briefly, before I can show anyone
a vivid purple jellyfish
dolphins in the bay, rarely

don’t dive in head first, always wade out and check the levels first
how to brace someone’s neck if you’re waiting for first aid
don’t touch a seal, it’s probably sick
don’t step on kelp bulbs barefoot, there might be something sharp inside
don’t step on the black “rocks”, they’re chunks of hot tar

cold water didn’t hurt my ears

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“That cloud, that cloud / It looks like Ireland / C’mon and blow it a kiss now / But quick! / ‘Cause it’s changing in the big sky”

Yesterday was a Good Day ⚡️ Made a jumbled playlist with summer, optimism, a dash of rebellion, a little relaxation, and being ok with not being ok. Tracks as of 28.05.18:

  1. This Must Be The Place (Naive Melody) – Talking Heads
  2. I Love Hot Nights – Jonathan Richman & The Modern Lovers
  3. Silver Lining – Rilo Kiley
  4. I’m A Lady – Santigold ft. Troubled Andrew
  5. Acid Raindrops – People Under The Stairs
  6. Blue Sky – The Allman Brothers Band
  7. Failure – Kings of Convenience
  8. Fade Into You – Mazzy Star
  9. Lady Pilot – Neko Case
  10. For the Dishwasher – Grandaddy
  11. Lola – The Kinks
  12. I Love You All – The Soronprfbs ft. Micheal Fassbender
  13. Good Vibrations – The Beach Boys
  14. Doo Wop (That Thing) – Ms. Lauryn Hill
  15. Mushaboom – Feist
  16. Circle – Shugo Tokumaru
  17. Your Arms Around Me – Jens Lekman
  18. The Big Sky – Kate Bush

EDIT 28.05.2018 at 14:37:
After making this playlist, SB suggested “The Morning of Our Lives” by Jonathan Richman & The Modern Lovers which does indeed fit the brief perfectly. Searched for the song on Spotify and came across this playlist, which IMO is superior! And it’s longer, so 👍

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I’m on the bandwagon

Just published a privacy policy. The styles don’t really support multi-level headings right now, that will have to come later.

It’s probably overkill to have such a long privacy policy for a personal website, but it felt like a useful exercise. I like the fact that an essential part of GDPR is that these policies have to be readable and easy to understand. That makes them both a policy and an educational opportunity. A lot of people don’t really know why they need to be careful with their data or how to do that and honestly, that’s fair enough. Data privacy has been under-appreciated for a long time. If we talk about it enough though, and be patient with one another, that can improve.

There are downsides to the GDPR hullabaloo though… so many people are applying quick, artificial fixes. Pop-ups, spammy-looking emails saying “please re-register!” that themselves feel like spam… It all feels a little web 1.0 at the moment. There’s a real fine line between being considerate and useful vs being shouty and in the way of day-to-day life on the web. There’s no quick fix really, it takes time and care to look long and hard at this stuff.

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A+ hummus using one can of chickpeas

Edit 8 June 2021: So when I originally wrote this about three years ago, I was using an *extremely* crappy food processor. I now have a sort of Nutribullet knockoff and it grinds the ingredients to a superb consistency without the extra faff of doing things little-by-little. Both methods are presented below, depending on your device.

I finally cracked it. The madness is in the method. To make good hummus using one 14.5oz/400g can of chickpeas, see instructions below depending on your device.

Related, the Super Kim can opener by Nogent is the only can opener that should exist.

With a high-powered blender or food processor

If you’ve got a food processor or blender that really obliterates everything in its path, you can get away with putting it all in at once. You want to be conservative with the garlic in this case because you aren’t giving the garlic any time to mellow out in the lemon juice.

Use the softest salted chickpeas that you can find. Goya canned chickpeas are a good call if you can find them. If you go with a no-salt can, your hummus will probably taste a bit lackluster.

***

In a blender, combine 1 can of chickpeas, 3 tbsp fresh lemon juice, ½ clove of garlic, 4 tbsp tahini, 5 tbsp water, ½ tsp sea salt, and a good pinch of ground cumin (optional).

Blend it all together until very smooth, at least 40 seconds at a pretty high power. Scrape down the sides and blend again if some of the ingredients get stuck. Taste the mixture and add more salt, water, or lemon juice if the taste or consistency isn’t quite as you like.

To serve, drizzle with good quality olive oil and optionally garnish with smoked paprika, za’tar, chopped coriander, toasted cumin seeds, kawarma, extra chickpeas, etc.

With a crappy food processor

If your food processor is not so great, like the tiny food processor attachment that came with my old stick blender, you need to break down the steps a bit.

The issue is that the tahini can be a bit “mealy” when it doesn’t get fully emulsified or gets stuck under the blades, and the final texture can be a bit gritty if the chickpeas aren’t soft enough. Some people recommend peeling (!) the chickpeas and while I imagine this helps, it’s not something I’m ever going to realistically do.

***

Put 4 tbsp lemon juice and 1 clove of garlic in a food processor and blend until the garlic is finely chopped. Let the lemon and garlic sit together in the food processor for a bit during the next step so that the garlic flavor chills out.*

Next, check the firmness of your chickpeas. Some tinned chickpeas are quite soft, most are very firm. (In the UK, I seem to remember that Tesco’s own brand is weirdly good?! In the US, Goya brand works great.) Open and rinse 1 can of chickpeas, then pop one in your mouth. Try to squish it between your tongue and the roof of your mouth. If it doesn’t give super easily, then you’ll want to soften them a bit to get a better final texture.

If you do need to soften your canned chickpeas, dump them in to a pot with enough water to cover and ½ scant tsp baking soda. Bring to a boil and then simmer until they get pretty soft and the skins are separating from the legumes, about 20 minutes. When ready, drain them and allow them to cool. If you want to use them immediately, carefully rinse them in cold water.

Now, you’ll add the fats gradually along with a little water. The goal is to emulsify the fat in to the liquid without causing it to separate. Put 4 tbsp tahini in the food processor with the lemon / garlic mixture and blend just until you get a smooth paste. Next add 4 tbsp cold water and blend until very smooth. With the addition of the water, it will get more pale and fluff up a little.

Add your chickpeas, a good pinch of ground cumin, and about ½ tsp sea salt to the food processor and blend until smooth. Taste it and add more salt or lemon juice as necessary. Add a bit of cold water if you like it more fluffy.

To serve, see serving notes in the alternate method above.

* Allicin is responsible for that intense sulfur flavor in raw garlic. Allicin is one of the things that gives garlic its health qualities, but it can also put too much of an edge on some dishes. Mincing or blending raw garlic directly in to lemon cuts denatures allinase, one of the compounds in garlic that creates allicin. Read more about this on The Garlic Farm blog.

Edit 1 09 2020: Increased tahini amount and added baking soda technique inspired by a recipe by Ottolenghi and Tamimi and a Cookie & Kate recipe.