People get very upset when they go to visit Amazon, Netflix, or just their favorite gun blog and the site is down.
This happens when a site is not configured with high availability in mind.
The gist is that we do not want to have a single point of failure, anywhere in the system.
To take a simple example, you have purchased a full network connection to your local office. This means that there is no shared IP address. You have a full /24 (255) IP addresses to work with.
This means that there is a wire that comes into your office from your provider. This attaches to a router. The router attaches to a switch. Servers connect to the server room switch which connects to the office switch.
All good.
You are running a Windows Server on bare metal with a 3 TB drive.
Now we start to analyze failure points. What if that cable is cut?
This happened to a military installation in the 90s. They had two cables coming to the site. There was one from the south gate and another from the north gate. If one cable was cut, all the traffic could be carried by the other cable.
This was great, except that somebody wasn’t thinking when they ran the last 50 feet into the building. They ran both cables through the same conduit. And when there was some street work a year or so later, the conduit was cut, severing both cables.
Oh what a tangled web we weave when first we practice to deceivebe a system admin
I’ve been deep into a learning curve for the last couple of months, broken by required trips to see dad before he passes.
The issue at hand is that I need to reduce our infrastructure costs. They are out of hand.
My original thought, a couple of years ago, was to move to K8S. With K8S, I would be able to deploy sites and supporting architecture with ease. One control file to rule them all.
This mostly works. I have a Helm deployment for each of the standard types of sites I deploy. Which works well for me.
The problem is how people build containers.
My old method of building out a system was to create a configuration file for an HTTP/HTTPS server that then served individual websites. I would put this on a stable OS. We would then do a major OS upgrade every four years on an OS that had a 6-year support tail for LTS releases. (Long-Term Support)
This doesn’t work for the new class of developers and software deployments.
Containers are the current answer to all our infrastructure ills.
The worst case happens. Trump wins, the Dems create complete havoc, and the country loses large portions of its infrastructure. Unknown agents provocateurs have managed to take down the cell system and the power grid. The grocery stores are empty, and what’s left of the government is having issues getting FEMA where it needs to be. Basically, the world is shit, and once that big ball gets rolling, it takes a long time to stop. You can tell your area isn’t getting any better, anytime soon.
What do you do?
All too often, I hear weekend warriors talk about how they’re going to play soldier in the woods with their friends. I was once scoffed at because I said in a dire emergency, I would be home in my comfortable bed and not traipsing around the forest living off worms and beetles. Apparently I’m not a Real Rebel [tm]. *shrug* That’s fine. I let them know it was perfectly acceptable for them to sleep in the dirt and be uncomfortable, but my family wasn’t going to do that.
This is what I served up to our volunteer historical interpreters this weekend. On Saturday, it was served up as a stew, and on Sunday I turned it into a lovely chicken soup. This is one of those early fall recipes that sticks to your ribs, is simple enough to throw together anytime, and delicious enough to make once a week. You can also vary the flavorings easily enough, to make it a slightly different meal each time! This recipe serves five people, with enough leftovers the following day to make soup.
Ingredients:
bone in, skin on chicken thighs (8 pack)
2 large onions, diced
1/4 cup butter, margarine, or olive oil
whole wheat flour
salt and pepper to taste
fresh herbs (whatever you have on hand)
dried thyme, garlic, and nutmeg to taste
3 to 4 cups of seasonal vegetables, cut into chunks
Americans know pasta. We eat tons of it every day. Of course, most of that is pretty boring or down right nasty stuff that comes from a box.
I know that my childhood was replete with box after box of Kraft’s Mac and Cheese. Bring your water to a boil, dump in the box of elbows. Cook until “right”. Drain the water, add butter and milk. Then add the powdered cheese.
The American “Alfredo”. Yes, it is as cheap and nasty as it sounds. And American’s seem to love it.
As a cheese wanna-be snob, I order Parmigiano Reggiano DOP every few months. Much better than the powdered stuff in a can.
So why and article on Pasta? Because I like to make my pasta by hand. Well, I call it that, but it wasn’t really “by hand” per the definitions that the real snobs use.
There is this trope in story telling of the vagrant, hobo, bum, or cartoon character steeling a pie from a windowsill.
It is good story telling. But, in my opinion, we forget what is actually happening.
We can go to the supermarket and buy a decent, almost edible, pie for 5 dollars or so. We are going to put that price at 15 umms.
Let’s take a step back in time. It is the late 1800s in the rural outback. It is a 20-mile trek to town to get supplies. But you have your homestead, there is food in the larder, there is food in the pantry, and there is food in the root cellar.
While you are out working the fields, your wife is baking an apple pie for the family.
The basics going into that pie are flour, lard, water, apples, sugar, some cider, butter, salt, and spices.
She starts with pairing the apples. The apples are from last fall when she and the children spent a couple of days picking apples in the orchard, all three apple trees. Those apples were preserved and stored, they look ugly, but they will taste wonderful.
The cost of those apples is the cost of picking, cleaning, storing, and preparing them. Call it 45 umms.
The lard came from the pig they harvested last fall. There were many hours of tending the pig, feeding it, caring for it, then the slaughter, processing the pig, and rendering the lard. She’s only using a palm full of lard, so about 30 umms.
The flour came from the store. They grew their wheat. While the total labor that went into growing that wheat was in the 1000s of umms, again, she is only using a couple of cups worth of flour. 30 umms.
Sugar was purchased, the cost was 5 umms.
The spices were expensive, but because she is only using a small amount, 5 umms.
The pie is going to bake in the oven. That oven is heated with wood that was chopped from a tree they harvested. Total of 15 umms for the wood to heat the oven.
In total, excluding the preparing of the apples, she has 30 umms invested in this pie.
The total cost of that pie? 45 + 30 + 5 + 5 + 30 = 115 umms.
An umm is a Unit of Man Minutes. So that 115 is 2 hours of labor. At $20/hour, that is a $40 pie. When that vagrant steals a pie, they are stealing at least 2 hours of labor from that family.
This doesn’t even touch the cost of not having the pie for themselves. That might have been the last of their apples.
It could have been a meat pie instead of an apple pie. If it was a meat pie, it would represent meals for the family for a couple of days, at least.
As an aside, why did they put pies on the windowsills to cool?
Because it was hot in the kitchen!
You want the pie to cool, it isn’t going to do that as fast in the kitchen, plus, all that heat from the pie goes into making the kitchen that much hotter.
Honey is one of those items that many people have laying around the house, but not too many of them know its amazing properties. Used for sweetening, bug traps, wound repair, topical antibacterial, fighter of disease, and dozens of other things, honey is worth its weight in gold. From a prepping standpoint, honey is something I will always have in my “get home bag” because of its many uses.
I’d like to start with honey’s sweetening properties. Many people love the flavor of a bit of honey in some tea. It tastes great with peanut butter, or even alone on bread or crackers. You can use honey in the place of sugar in any recipe (though there are some rules to follow, and it isn’t a 1:1 trade off – Blue Flame Kitchen). Honey is popular when mixed with other herbs and spices, such as honey garlic spareribs, and honey and cinnamon french toast, or even honey mustard dressing. Use honey wherever you’d normally use sugar or other sweeteners. If you’re diabetic, there’s a few studies out that suggest using honey may allow you to use smaller amounts because it’s sweeter than sugar, and therefore you’d be reducing your glycemic index, but there’s nothing definitive at this point.
This weekend I was at the Fort at No. 4 again, and I ended up using honey to catch flies. For whatever reason, 18th century kitchens always seem to gather flies at this time of the year, and they’re a real nuisance. Unlike at home, when we’re playing in the 18th century, we can’t use electronic bug zappers or even fly tape, because neither existed in 1750. We have glass jars that you put honey or sugar water into, and the flies can get into them but not out. That works very well. One of the ladies suggested we coat a strip of linen with some honey and hang it out of the way near the flies, and hopefully they’d get stuck on it. It’s an interesting idea! I also had out a shallow bowl filled with honey water, with drops of modern dish washing liquid in it. The soap forms a coating on top of the water, and if flies go into it, they’re not able to get out. It all worked passably well, though the old fashioned method of attacking them with a wrung out wet dishcloth seemed to work best.
Wait, don’t leave! They are REALLY good! And not as odd as they sound.
I really love burgers, but I also am trying to lose weight. Those buns are not great for me, but a plain hamburger patty on a plate is boring. I went looking for something new, and found this recipe, and we tried it out recently. It was delicious! The fat from the ground beef infuses the cabbage with a lot of flavor, but doesn’t leave it feeling overly greasy. I walked away from the table quite pleased with myself!
We talk a lot about SHTF and how we’ll bug out or in, what foods we have, how to make fire. All these things are important, definitely. But I want to talk medications.
There are categories of medications that need attention. First, we have “first aid” meds, things taken to help with an emergent medical situation. Then we have daily meds, things taken to help with physical problems that are long term. After that, we have what I’ll call helper meds, things we take because we can, but that aren’t necessarily on a daily basis.
When it comes to first aid meds, the most common ones are:
tummy upset meds (tums, laxatives, motion sickness meds, and Imodium)
I’m sure I’ve missed a few, but those are the common ones I can think of. I tend to keep a rotating store of these meds, so that if an emergency were to happen, I could use them sparingly for a long time. I might not be able to take them as often as I currently do, but I’d have them as back up. Because these aren’t meant to be taken all the time, you can live without them. It might be uncomfortable (literally, in the case of the pain meds) but you’d survive.
Gazpacho soup chases away the “dog days of summer” blues!
There is nothing I love more than gazpacho soup on a hot day. It’s refreshing and cool, flavorful and filling. This is a recipe that I adore, and I hope you’ll enjoy trying it out over the hot August nights. I like to serve this with fresh salad shrimp just popped in, right before serving. Bonus points if they’re just shy of frozen, keeping the soup chilled as it hits the table!
Ingredients:
▢ 1½ lbs red heirloom or beefsteak tomatoes OR 1½ lbs canned whole tomatoes
▢ 1 cucumber, peeled, plus more diced for garnish
▢ 1 orange bell pepper, seeded and cored
▢ juice of half a lemon
▢ ½ shallot
▢ 2 cloves garlic
▢ 2 tablespoons sherry vinegar
▢ 1½ tablespoons extra virgin olive oil
▢ 1 tablespoon kosher salt
▢ fresh cracked pepper, garlic salt, dried onion, Worcestershire sauce, to taste
▢ fresh basil, parsley, cilantro, jalapeno peppers, and lemon slices (optional)
If you prefer skinless tomatoes, you can blanch them in a pot of boiling water for about 40 seconds, or until the skin begins to peel off. Remove the skin. If you like the skin on, simply skip this step (this is my preference).
Dice tomatoes, bell pepper and cucumber into similar sized pieces. Place half of them in the blender with the shallot, garlic, olive oil, vinegar and salt. Liquefy until smooth. Pour the liquid into a glass container, and stir in the remaining diced vegetables. If you want to use the fresh herbs and jalapeno pepper, they can either be minced and added into the blender, or put directly into the soup, depending on your preference. If you find that the soup is not “soupy” enough, you can add some plain tomato juice until it is a good consistency. Refrigerate the soup for at least 3 hours, or overnight if you can. This allows the flavors to blend.
Serve in chilled bowls, topped with fresh minced herbs, lemon slices, jalapeno pepper rounds, and/or croutons. A splash of high quality virgin olive oil in each bowl will add a depth of flavor as well.
