Of course, you back up Windows 10 using the Windows 7 backup program.
Of course, you have made a System Repair Disc.
Now, you want to make a system image.
But if you have drives C: with the operating system and programs, and D: with only your data on it, which together are bigger than the drive you want to put the system image on, there’s not enough space.
If you just select “Make a system image”, and don’t select a drive, it assumes you want all the discs, and fails again, because “too big”.
You have to select “Make a system image” AND the C: drive BUT NOT the D: drive.
Now, it WILL make a system image…
No, of course it doesn’t.
Notice how a 30.88 Gigabyte backup is too big for a 2 Terabyte drive?
I am so utterly sick of the tripe Microsoft sells as software.
Sure, I find recipes online, and sometimes I change things when I don’t have the full list of ingredients. That’s normal, surely? But then there are these people…
“One lemon is sufficient. I added a big bunch of kale at the end as I felt it needed some green. I roasted the squash then added to the pan. I added almonds with the coriander at the end to give a bit of crunch. I made my own harissa paste using chipotle. Nice meal with a depth of flavour.”
This was a “one pot” recipe. If you want kale with it, serve it separately. Of course, you’ve defeated the one-pot-ness of it, but this really won’t taste good if you shove kale in it. And the squash was supposed to disintegrate to make the sauce, but you’ve got nice crusty lumps of squash. Did it even need “a bit of crunch”, what with being a stew and all that implies?
Also, you can’t make harissa with chipotle. You’ve made some sort of chipotle sauce.
Some of the comments are a lot more sensible.
5 stars from us, followed the recipe to the letter and really liked the freshness the lemon brought to it …. Like a tagine but without using expensive preserved lemons. Portions are huge, this made 6 generous portions so some bonus portions for the freezer 😊
Now, call me greedy (OK, I am), but two chicken breasts doesn’t seem particularly generous for six people. I suppose one reason for recipes like this IS to feed more people with less meat, though.
However, if you put cut up a lot of lemons and put them in a big jar with salt, you’ll find preserved lemons are actually not expensive. And they’re brilliant in a tagine! https://doctor-dark.co.uk/blog/lamb-tagine/
I had a little rant, a while ago, about the bizarre ways some recipes tell us to judge temperatures. https://doctor-dark.co.uk/blog/weird-stuff-in-recipes-part-94/
Many of them involve testing the temperature of hot oil by dropping in a cube of bread, and noting how long it takes to turn “golden”, which is generally described as being around thirty seconds. The size of the cube of bread is rarely, if ever, given. I wonder how many cubes of bread have been wasted in this way? My solution was to buy a cheap electronic thermometer, or perhaps even a quite good one, as the less cheap ones tend to give a reading more quickly.
If you’ve eaten at a commercially run barbecue, for instance, you will have seen the cooks poking a quick reading thermometer into the food, to see if it can safely be eaten, or will cause illness.
I was reminded of this, when I looked up labna/labneh in Claudia Roden’s “The Book of Jewish Food” recently.
The idea of poking your little finger in the food, and trying to keep it there while counting to ten (and how fast?) when the food is hot enough for it to “sting” is somewhat disturbing.
And don’t try this with hot oil! It will do more than just sting…
Roden, C. (1999). The Book Of Jewish Food. New York: Alfred A Knopf, Inc.
I wanted to make labna, the soft cheese popular in the Middle East. Basically, it’s strained yoghourt. It would clearly be expensive to make it from good shop yoghourt, like Fage, at about £5 for a 900g tub, our favourite from Greece, so I decided to start making my own. Cue intensive internet “research”…
It turns out that Lakeland are selling the Easiyo yoghourt maker for half price, which I took to be an auspicious omen. The internet says the charity shops of the country are full of the things, because people get fed up with buying the ready-made powder the makers want you to keep buying, but I got myself a clean new one, for about £10.
The internet kindly pointed out that I wouldn’t need to go to all the bother of heating the milk to a certain temperature, and then cooling it before adding a live starter. Instead, I’m using UHT milk, which somebody else has heated, cooled, and put in a handy box.
So, I put UHT milk and a couple of spoonfuls of Yeo Valley organic natural live yoghourt in the inner jar, filled the youghourt maker with boiling water, put it all together, and left it overnight.
Putting the yoghourt I made into cheesecloth
The result was a good, set, yoghourt. Not very solid, but tasty. The next step was to put it in cheesecloth, and strain it. There’s three layers of cheesecloth in the picture, as I thought even quite thick yoghourt might run through it, but one turns out to be enough.
Labna, with the whey that came out of it.
Now, the Mezze book says one of the things I can do with labna is make little balls, and keep them in olive oil, in the fridge, ready for use. I had a go, but only made a few, before deciding that the process was too messy, and wasteful. The rest has gone back into the fridge to dry out some more.
One of my #RaspberryPi Zeros is called PiClock, and has an 8 digit seven segment LED display. The program it runs displays the time, and sends it to two other Pis, that display it on Unicorn HD HATs. Between midnight and 8 am, it flashes the message “SLEEP” every five minutes, as well. The software library that it uses can display numbers, and most upper and lower case letters, but not all of them. I rather liked the idea of animating sequences of single segments on it, because, well you know, blinkenlights. I had a look at the software library, “7seg.py”, to see if I could get it to do that.
It turns out that the library uses a Python dictionary to look up the byte to send to the display for each of the characters it can display. Decoding the hexadecimal bytes took a few minutes, working from the code for the digits from 1 to 5.
The first bit is always a 0. The remaining seven are the seven segments, in the order abcdefg, which are laid out like this…
So, the codes for illuminating single segments are as follows…
Now to amend the library! I needed some typeable characters to put in the dictionary, ready to be used in strings in the python code. For no obvious reason, I chose a selection of brackets and the tilde character, and amended the library file. The selection of brackets didn’t work!
After trying characters until they did work, I ended up with #][£<$~ as the symbols for the segments abcdefg.
I’m only showing the amended part of the file, where the pattern to send to the display is looked up. The arrangement of the brackets and tilde for the segments is as follows…
Now I’m ready to program PiClock to do silly animations, which will be fun, and a lot easier than using the WordPress editor. Note to self: See if you can find a WYSIWYG editor for WordPress.
Now that I think about it, these are so very much more than just recipe books. They’re works of art in themselves, with terrific photography. Not just the photographs of the food itself, but the pictures of the places Rick has visited. Mind you, some folks will feel cheated when they find just how many pages are sumptious photographs, rather than recipes, perhaps.
The fish and shellfish book, as you would expect from somebody with world-famous fish restaurants, has an excellent section on the methods used to make the various dishes. Want to know how to dismantle a crab? It’s there, with clear pictures. All of his books have thoughtful descriptions of the destinations, their cultures, and anecdotes about the people Rick met, who cooked dishes from him.
Secret France, Road to Mexico, Fish and Seafood, India… I use them all.
But, I say, Rick! Using the same picture in two books? I thought I was suffering from déjà vu… Both the Fish book and India have a picture of Amritsar fish. One is zoomed in a little, but…
# Quick hack to graph last 500 greenhouse temperatures from weather database.
import mariadb
import matplotlib.pyplot as pltconn = mariadb.connect(user="pi",password="password",host="localhost",database="weather")
cur = conn.cursor()tempIN = []
tempOUT = []
timestamps = []# Get the most recent 500 records.
cur.execute("SELECT greenhouse_temperature, ambient_temperature, created FROM WEATHER_MEASUREMENT
ORDER BY created DESC LIMIT 500")for i in cur:
tempIN.append(i[0])
tempOUT.append(i[1])
timestamps.append(i[2])
conn.close()plt.figure(figsize=(14, 6))
plt.title(label="Greenhouse and outside temperature up to "+str(timestamps[0]))
plt.xlabel("Date and time")
plt.ylabel("Temperature in Celsius")
plt.plot(timestamps, tempIN, label='Greenhouse temperature')
plt.plot(timestamps, tempOUT, label='Outside temperature')
plt.axhline(y=5.0, color='r', linestyle='-.')
plt.legend()
plt.savefig("/var/www/html/GHtemp.jpg")
plt.show()
Looking for independent reviews of the Chateau Lafayette Nile cruiser? There are plenty of them online, for example on TripAdvisor. It appears to be quite luxurious, although perhaps a little dated, so they say.
This is NOT a review of the Chateau Lafayette Nile cruiser.
This is a warning to travellers, about the boat’s on-board gift shop. In this shop, there is a very high probability that you will be deliberately over-charged, by which I mean robbed, by the operator. I know this, because they stole a lot of money from my wife.
The owner of the Chateau Lafayette, a Mr Hany Youssef, has told me that he will not do anything about the dishonest acts of the gift shop. Of course, he’s perfectly happy taking rent from them. He accepts no responsibility for the actions of the shop. He even accused me of extortion, when I asked if he would compensate us for the loss. To clarify…
The person running the gift shop deliberately cheats unaccompanied women, and probably everyone else, overcharging them by huge amounts. He rushes his victims into making mistakes, charges in American dollars while pretending the amount is in the much smaller Egyptian currency, and it will be safer to stay out of his shop.
I strongly advise anyone travelling on the Chateau Laffayette Nile cruiser to avoid the gift shop, and to tell their fellow passengers about this shop.
I know, foreign countries have different concepts of how to do business, and what responsibilities a boat operator has to his customers. But frankly, I see no reason to keep quiet about people who deliberately steal, or people who shrug, and say it’s not their problem, while continuing to take their share of the stolen money. The upset this has caused my wife has been very distressing to see. Morality varies from country to country. In our culture, it is regarded as decent to protect people from being robbed. Not in Egypt, though.
If this warning serves to protect you, please consider making a donation to our “Buy me a coffee” account.
I have also set up a Crowdfunder for this, but I am well aware other charities need money…
