Author: admin
Sphincter-clenching moment
I’ve been on a course for the last week. Hours are brutal, 8:30am to 7pm. Been taking lots of notes on disk, in jupiter notebook files. This is something that I don’t want to lose. The course has a git repo, which I’ve forked on github. This is what happened today:
– pull class repo to get latest files.
– try to push to my github repo. Sadly, this fails, as one of the data files is 102MB and is bigger than github’s file size limit.
– try and git rm the file from my source tree
– try to push to github, that’s a fail.
– look on StackOverflow for magic git incantation to remove file from git history. This is not something that you normally want to do.
– run magic incantation
– REVERT FUCKING GIT HISTORY TO A POINT WHERE THE COURSE STARTED, THUS LOSING 4 DAYS OF WORK AND NOTES!!!!!
– Quickly run through 5 stages of grief.
– Realize that Jupiter notebook is smart/stupid at the same time, and that the versions I have in memory are different than the ones on disk.
– Preciously save MULTIPLE COPIES/EXPORTS of all the important files.
– Unclench
This season’s must-have accessory
The cat scarf. The picture might not show it well, but my neck is fully propping up Pavel. He seems quite content with the situation. He also has a warm butt.
Reason #64279644 why I love the Internet
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Nummay, nummay, get in my bellah!
Roquefort, vacherin, brie, cheddar, marinated feta, olives and mushrooms, cheese stuffed peppers, pepperoncini, pickled onions, artichoke hearts, pâté, pastrami, lard, peppered salami, crusty bread, darvida, bruschetta mix.
Not bad for a first attempt.
I might have a problem
I disturbed the cat
I went to the bedroom to get my phone. Pavel, sleeping in my jeans, looked at me with a look of disapproval.
The biggest lie on the internet is…
… ‘I have read and agree to the terms and conditions’.
Each and every internet user, were they to read every privacy policy on every website they visit would spend 25 days out of the year just reading privacy policies. If it was your job to read privacy policies for 8 hours per day, it would take you 76 work days to complete the task. For a given EULA, 73% of people admit to not reading all the fine print. Of those who do, only 17% say they understand it.
Optimal meeting density
[recipe] Cheese & charcuterie board obsession
I’ve become fairly obsessed with cheese & charcuterie boards, and I’ve come up with a formula that I’m going to apply to all the ones I make from now on:
Cheeses (one of each category):
- Soft: Camembert, Brie de Meaux, Vacherin Mont-d’Or
- Semi-Soft: Havarti, Munster
- Firm: Emmental, Gruyere, Jarlsberg, Edam
- Blue: Gorgonzola, Stilton, Roquefort
- Stronger: Aged Cheddar, smoked Gouda, Epoisse
Meats:
- Sopressata, chorizo or other dried salami-style dry-cured sausage
- Jamón serrano, lomo or prosciutto
- Uncured ham, guanciale or porchetta
- Roast beef or bresaola
- Paté, terrine or rillettes
Fruit & Vegetables (preferably in season):
- Fresh berries (strawberries,raspberries,blackberries)
- Dried fruit (cranberries, cherries, raisins)
- Mandarin oranges
- Grapes
- Sliced apple or pear
- Tomatoes
- Herb-sauteed mushrooms
Pickles & Preserves:
- Pickled gerkhins
- Pickled pepperoncini
- Grilled artichoke hearts
- Marinated olices (Manzanilla olives with oil, rosemary, red pepper flakes, salt & pepper)
- Marinated feta (cubed feta, oilve oil, italian herbs, chili flakes, cracked pepper)
- Strawberry, basil & black pepper Cabernet preserves (recipe below)
Bread & crackers:
- Grilled baguette toast
- Pita or other flatbread
- Crostini, crackerbreads, breadsticks
- Assorted crackers
Other:
- Cabernet balsamic reduction (recipe below)
- Fresh butter
- Honey
EDIT: great tip that I found. A lot of deli/cheese counters have odds-ends bins, where small bits at the end of a large joint of meat or block of cheese, or things close to the sell-by date are put often at very reduced price. It can be a way to gets lots of variety for a deal!
Cabernet Balsamic Reduction
1 cup balsamic vinegar
1 cup Cabernet Sauvignon
2 tbsp honey, optional
Combine ingredients in a small saucepan over medium heat. Bring to a boil and reduce to a simmer. Cook until balsamic thickens and the mixture reduces by about half, about 10-12 minutes. Stirring occasionally. Be sure to keep an eye on it so it doesn’t burn or boil over. The balsamic will thicken as it cools; store in an airtight container in the refrigerator until ready to use.
Strawberry, basil & black pepper Cabernet Preserves
4 cups strawberries, halved*
1.25 cups brown sugar
1/3 cup grated apple
2 tbsp minced basil
1/4 cup lemon juice
1 cup Cabernet Sauvignon
3/4 tsp freshly cracked black pepper**
*You can quarter, dice, or even puree the strawberries for a smoother texture.
**This lends a nice peppery kick to the preserves. You definitely want to use freshly cracked black pepper! If you’re not a fan of black pepper use 1/4 tsp or omit entirely.
Combine strawberries and sugar in a bowl and allow to sit a few hours or overnight. This will macerate the berries and help release their juices. Combine strawberry sugar mixture along with the remaining ingredients in a medium heavy-bottomed saucepan. Simmer over medium low heat, stirring frequently, for about 35-40 minutes, until thickened to spoon test. Carefully spoon hot preserves into a mason jar and allow to cool to room temp before refrigerating for up to a week.