You can do this in a number of ways. IBM chose to do all of them. Why do you find that funny?
— D. Taylor, Computer Science 350
The feeling of sickness or indisposition resulting from excess in eating or drinking
My personal highlight of this week:
Just finished a 20 mile bike ride with Meghan. We’re sitting in a McDonalds in Danvers. At the table next to us, we’re listening to a 99 year old guy (gonna be an even 100 next month!) come over and start chatting up a group of 80-something women.
a person who’s responsibility includes delivering maximum satisfaction to their clientele
- 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
- 1/4 cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- Pinch of crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
- Pour the tomatoes into a bowl and crush them with your hands
- Afterwards, fill the can about 1/4 to 3/4 way with water; slosh around to capture the tomato juices and bits, and set aside for a moment.
- Use more water if you want a lot of sauce, or are finishing meatballs, or want it to simmer for a long time. Use less water if you don’t have much time
- Slice the garlic cloves as fine as you can
- Put the pan on medium heat and add the olive oil
- When the olive oil starts to shimmer, toss in the garlic and let it sizzle
- BEFORE the garlic starts to brown, pour in the tomatoes, followed by the water from the can, and sprinkle on the oregano and pepper flakes. If you’re using fresh basil, lay it on top.
- Turn down the heat and let the sauce simmer for 30 minutes to an hour. It will get a nice orange-y color to the top. You can reduce it until there’s no visible water, but no more than that – remove it from the heat if you reach that point!
- This recipe is great because it’s tasty and doesn’t take a lot of extra work, but it does take time. Expect prep plus cooking to be an hour.
- You really want to use a heavy stainless pan, 12″ or larger.
- Our local grocery store carries canned whole San Marzano tomatoes, and they are certified D.O.P., but they already have basil added (so we don’t actually put additional basil in).
- I’ve tried using canned crushed tomatoes but it messes with the texture and flavor. Crushing them yourself is easy yet so satisfying.
- Our best experience was making meatballs at the same time, and finishing them off in the sauce. The sauce picked up some extra flavors that made it sublime.
This is a kind of suggestion-type recipe, throw in your favorite vegetables and ignore the ones you don’t like (or don’t want to do today).
- Two medium-sized red potatoes
- 1 head of broccoli (or cauliflower)
- 2 bell peppers (use two different colors, for the look)
- 1/2 pound green beans (a couple of handfuls)
- 1 bunch of asparagus
- 3/4 pound of sausage
- Olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Heat up an oven to 400° F
- Cut up the potatoes into small (less than 1 inch) pieces. If they’re too big they won’t cook fast enough
- Cut up the broccoli, peppers, and asparagus into comfortably-bite-size pieces, and snap the stems off the beans
- Slice the sausage into “coins”
- Toss veggies, sausage, cheese, and spices into a large bowl with enough olive oil to lightly coat everything (a few tablespoons)
- Spread out onto a couple of pans
- Everything should be a single layer; doubling up will lead to a mix of burnt and raw bits
- Bake for 15 minutes
- Flip the veggies and reverse the pans top to bottom
- Bake for another 10-15 minutes
Serve with brown rice!
Swap in a cup of any of the following:
- butternut squash
- sliced carrots
- a sweet potato
- sliced jalapeños
- cherry tomatoes (cut in half)
- red onions
I occasionally run a local vsftp daemon on my development machine for testing. I don’t connect to it directly — it’s used to back up unit tests that need an FTP connection. No person connects to it, least of all me, and the scripts that do connect are looking at small, single-use directories.
I needed to test a new feature: FTPS, aka FTP with SSL (Not to be confused with SFTP, a very different beast.) Several of our vendors will be requiring it soon; frankly, I’m surprised they haven’t required it sooner. But I digress.
To start this phase of the project I needed to make sure that my local vsftp daemon supports FTPS so that I can run tests against it. So I edit
/etc/vsftpd/vsftpd.conf to add some lines to my config, and restart:
rsa_cert_file=/etc/ssl/private/vsftpd.pem rsa_private_key_file=/etc/ssl/private/vsftpd.pem ssl_enable=YES
But Filezilla bombs with an opaque error message:
Status: Resolving address of localhost Status: Connecting to 127.0.0.1:21... Status: Connection established, waiting for welcome message... Status: Initializing TLS... Status: Verifying certificate... Status: TLS connection established. Status: Logged in Status: Retrieving directory listing... Command: PWD Response: 257 "/home/dad" is the current directory Command: TYPE I Response: 200 Switching to Binary mode. Command: PASV Response: 227 Entering Passive Mode (127,0,0,1,249,239). Command: LIST Response: 150 Here comes the directory listing. Error: GnuTLS error -15: An unexpected TLS packet was received. Error: Disconnected from server: ECONNABORTED - Connection aborted Error: Failed to retrieve directory listing
I clue in pretty quickly that “GnuTLS error -15: An unexpected TLS packet was received” is actually a red herring, so I drop the SSL from the connection and get a different error:
Response: 150 Here comes the directory listing. Error: Connection closed by server Error: Failed to retrieve directory listing
Huh, that’s not particularly helpful, shame on you Filezilla. I drop down further to a command-line FTP client to get the real error:
$ ftp localhost Connected to localhost. 220 (vsFTPd 3.0.3) Name (localhost:dad): 530 Please login with USER and PASS. 530 Please login with USER and PASS. SSL not available 331 Please specify the password. Password: 230 Login successful. Remote system type is UNIX. Using binary mode to transfer files. ftp> ls 200 PORT command successful. Consider using PASV. 150 Here comes the directory listing. 421 Service not available, remote server has closed connection ftp> quit
Ah. Now we’re getting somewhere.
A quick perusal turned up a stackexchange answer with the assertion that “the directory causing this behaviour had too many files in it (2,666).” My own directory is much smaller, about a hundred files. According to this bug report, however, the real maximum may be as few as 32 files. It’s not clear to me whether this is a kernel bug, a vsftpd bug, or just a bad interaction between recent kernels and vsftpd.
Happily, there is a work-around: add “
seccomp_sandbox=NO” to vsftpd.conf.
Since vsftpd’s documentation is spare, and actual examples are hard to come by, here’s my working config:
listen=YES local_enable=YES write_enable=YES chroot_local_user=YES allow_writeable_chroot=YES seccomp_sandbox=NO ssl_enable=YES rsa_cert_file=/etc/ssl/private/vsftpd.pem rsa_private_key_file=/etc/ssl/private/vsftpd.pem
“You follow drugs, you get drug addicts and drug dealers. But you start to follow the money, and you don’t know where the fuck it’s gonna take you.” — Lester Freamon, The Wire
We can take the long personal story as read, yeah? Straight into the recipe:
- 12 eggs
- 2 or 3 glugs* of heavy cream
- diced peppers (two colors, at least, for the pretty)
What is a glug, you ask?Tip over the jug, and stop pouring when it has made the glug noise the stated number of times. Yes, it is a technical term!
- Pre-heat the oven to 350.
- Mix all 12 eggs and the cream in a bowl using a whisk or a fork. It should get a little frothy, but not too bad.
- Pull out a muffin pan, and either spray the cups with cooking spray, or use cupcake papers (which is what I do because my muffin pans are ancient and rusty).
- Pour a roughly equal amount of egg/cream mixture into each cup.
- Drop some of the peppers into each cup.
- Drop a good-sized pinch of Mexi-cheese (or the shredded cheese of your choice) into each cup.
- Bake for 20 to 25 minutes.
Understand – these are all guidelines. You don’t need to use peppers (asparagus is yummy), or Mexi-cheese. If you can’t handle dairy, coconut oil is a great substitute. Try things! Make mistakes! Enjoy!