GA SB 202

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by Lisa

This particular component of GA SB 202 seems to beg for civil disobedience — first of all, are they really going to throw five hundred people into county jail for handing out water?! What if it’s medical professionals handing out water to prevent dehydration? It wasn’t a gift, it was a prescription for 250cc of water administered orally. Can you bring drinks for friends? The first time Obama ran, I stood on a long queue with friends. One friend ran over to Starbucks and picked up coffees and ice teas for us all. Would that be illegal under this law?

But, more importantly, the law precludes giving of gifts that include food and drink. Can you sell food and water for a penny? Can you barter with food and water? Trade that paperclip/pen/coupon (whatever detritus you’ve got in your pocket or purse/wallet) for a bottle of water?

55 Days of Grilling: March 26

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by Lisa

Tonight, we’re grilling some pork ribs. I’ve got them in the pressure cooker right now, and we’ll coat them with sauce and crisp them up this evening. The ribs still had silverskin on, so I removed that. Then I mixed up a rub: 1/4 c maple syrup, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1/4 tsp crushed red pepper flakes, and 1/2 tsp smoked paprika.

The ribs were coated in this spice mix. I added a cup of water and 1/4 cup of apple cider vinegar to the pressure cooker. The ribs were curled into the pot and pressure cooked on high pressure for 25 minutes.

Served with garlic corn and mashed potatoes. Next time, we’re going to try cooking the ribs on the grill the entire time — basted occasionally with sauce. Pressure cooking first means the ribs are well cooked before we even started grilling them. And “fall off the bone” isn’t a good state if you’re trying to place it on the grill!

55 Days of Grilling: March 25

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by Lisa

We made two stuffed crust pizzas the other night and only cooked one. We modified the second one and grilled it for lunch today. There was way too much dough around the edge of the pizza (and almost no crust in the center). First, I tried to massage some of the dough from the edge into the center. Then we un-rolled the crust. The cheese, sauce, and pepperoni were spread out over the bottom of the dish. The excess dough was pulled toward the center and topped with sauce, cheese, and pepperoni — essentially making a pizza on top of another pizza. Or a pizza-topped calzone. Some butter was placed between the crust and the cast iron pan. We grilled it for 15 minutes. Unlike the pizza from the 23rd, this was actually pretty good.

55 Days of Grilling: March 23

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by Lisa

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.

Console access from virsh

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by Lisa

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.

55 Days of Grilling: March 22

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by Lisa

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.

55 Days of Grilling — 17 March

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by Lisa

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.

Microsoft Teams Pinned Channels

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by Lisa

“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.