Welcome to Bookmarker!

This is a personal project by @dellsystem. I built this to help me retain information from the books I'm reading.

Source code on GitHub (MIT license).

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You added a note
2 years, 5 months ago

why I was going to the dermatologist

“There’s nobody else who’ll do it for me. You know that, Dan?”

“There’s nobody?”

“Nobody.”

I looked some more and he said, “Doc hacked ‘em out of me like they were divots on the thirteenth fairway a week ago. And not one of you dumb bastards ever even bothered to ask why I was going to the…

—p.168 Microserfs by Douglas Coupland
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2 years, 5 months ago

Binary File Transfer Monthly

I pointed out that his copy of Binary File Transfer Monthly was possibly the most boring document I’d ever seen in my life. He said, “Well, what if it were actually a copy of Penthouse Forum letters encrypted as something so dull and opaque, that nobody would realize that it was something else. Ima…

—p.167 by Douglas Coupland
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2 years, 5 months ago

so that explains the Kraft cheese slices

“Michael’s not like other people,” I said. “He goes off into his own world—for days at a time sometime. A few months ago he locked himself into his office and we had to slide food under his door. And so he stopped eating any food that couldn’t be slipped underneath a door.”

“Oh, so that explains…

—p.158 by Douglas Coupland
You added a note
2 years, 5 months ago

“metaphor-backwards” development of software products

Abe has a friend in research who’s working on “metaphor-backwards” development of software products. That is, thinking of a real-world object with no cyber equivalent, and then figuring out what that cyber equivalent should be. Abe’s worried because at the moment he’s working on “gun.”

—p.146 by Douglas Coupland
You added a note
2 years, 5 months ago

nonmilk additives, of course inspo/characterisation

Random moment earlier tonight: out of the blue Todd asked everyone in the Habitrail 2, “When they make processed cheese slices that are only 80 percent milk, what’s the remaining 20 percent made from?”

Michael replied instantly, “Why, nonmilk additives, of course.”

—p.144 by Douglas Coupland