Tonight, I tried to make a stuffed crust pizza. The dough was 4c all-purpose flour, 1 Tbsp yeast, 1/2c wheat gluten, 1 tsp salt, 1/4c olive oil, and enough water to make dough.
I tried to stuff shredded cheese into the crust — not such a good plan. Rolling the edge so there were three layers was a really bad idea — we had a circle of bread (with a bit of cheese in it) and a puddle of toppings in the middle.
We got fifteen full pints and a partial pint (plus a cup that Scott took out to enjoy early) of late-season maple syrup in our third batch. That gives us five and a half gallons of syrup this year — and we’ve got about eight more trees that we can tap next year.
I had a whole host of problems that were eventually resolved by rebooting the physical server … but, in the process of trying to figure out exactly what was wrong, I wanted to console into the virtual machines from the physical server. Using “virsh console vmname” should have worked … but it didn’t. Turns out you’ve got to enable a service on each guest before you’re able to console in from the physical server. To do so, run:
systemctl enable serial-getty@ttyS0.service
And, if you want to connect in *right now*, also start the service:
systemctl start serial-getty@ttyS0.service
Now, running “virsh console vmname” doesn’t appear to do much … but, if you hit the enter key, you’ll get a logon prompt for the VM.
Tonight, we made chicken parmigiana — two chicken breasts pounded to be flat. Looking at recipes online, it’s meant to be fried in oil. We were going to cook it on the grill, so I used the same technique that I use to make crispy fish in the oven — add a little oil to the eggs used to bread the meat.
In one bowl, I mixed two eggs with a quarter cup of olive oil and a bit of salt. In a second bowl, I mixed 1 cup of all-purpose flour with 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic. In a third bowl, I mixed together 1 cup of panko bread crumbs, 1/4 cup of parmesan cheese, salt, and pepper. The chicken was dipped in egg, dipped in the flour mixture, dipped in egg again, and coated with panko. Scott grilled the chicken and topped with parmesan and mozzarella. Served with spaghetti and a spicy tomato sauce.
The big sugar maple in our front yard has budded out — no more sap from it this year!
Tonight, I made a brisket with carrots and potatoes. Carrots and potatoes were placed in the bottom of a cast iron dutch oven and sprinkled with salt, paprika, chipotle pepper, black pepper, cayenne pepper, thyme, garlic. Brisket was rubbed with the same combination mixed with a little brown sugar. Very heavy lid added to cook.
It was cooked at 200F for an hour. Since it didn’t seem to have cooked at all, I bumped the temp up to 250F and cooked for another hour — until the internal temp reached 205F.
“Pinned” channels are basically links to channels that get a listing at the top of your Teams list for quick access. The way they list the pinned teams is kind of backwards in my mind — the big text is the channel name and the small text is the team name. So I’ve got a channel named “IT Maintenance and Outage Notifications” in the “NBI/NDI” team.
If you don’t want them pinned to the top, hover your mouse over the listing and an ellipsis will appear to open more options.
Click on ‘unpin’, and the pinned link to the channel will go away.
Writing it down this time … so I don’t have to figure it out next time Scott’s Firefox sessions poof away — Firefox stores the session (importantly the tabs that you’ve got opened) at ~/.mozilla/firefox/<funky guid looking thing> default/sessionstore-backups
Writing this down because I have too many tabs opened.
Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.
Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.
Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done.
Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za’atar if using.
The disk filled up on our primary server, and there wasn’t anything obvious like a decade worth of log files to clean up. I had to resort to uninstalling ‘stuff’ (it was, after all, installing ‘stuff’ that created the problem … tons of X11-related stuff for troubleshooting purposes). There is a way to list installed packages by size:
rpm -qia|awk '$1=="Name" { n=$3} $1=="Size" {s=$3} $1=="Description" {print s " " n }' |sort -n