Skills

Happy September!!!

We’re doing our best to eat healthy around here, but we also want food that tastes good. I love soup (hubby not so much, but oh well), and with the cooler weather arriving, I plan on making a lot of soups. You can pack a ton of flavor into soup that is almost calorie free, where making the “regular” version of it would blow your diet to smithereens. So soup, here I come! This one tastes sort of like the innards of a lasagna, honestly.

Ingredients:

• 1 tbsp olive oil
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb lean ground beef
• Salt and black pepper (to taste)
• 14 oz can chopped tomatoes
• 6 cups shredded cabbage
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp oregano
• ½ tsp thyme
• 1 bay leaf
• 5 cups beef broth
• Parsley (chopped)

Pre-heat a soup pot to medium-high heat and add the olive oil. Add in the chopped onion and cook for 2-3 minutes until they have slightly softened. Add in the garlic and let it cook for about 30 seconds, or until fragrant. then, add the ground beef, salt, and black pepper. Cook for 7-8 minutes, breaking the meat apart with a spatula.

Add in the chopped tomatoes, shredded cabbage, paprika, garlic, onion powder, oregano, thyme and bay leaf. Mix it all together very well. Pour in the beef broth, stir it, and let it simmer for 25 minutes or so until the cabbage fully cooks. A little longer is okay, as this stuff only tastes better as time goes on.

Season with salt and black pepper to taste. Garnish with parsley before serving.

Notes:

I put shredded cheese on the table to add some fat, because this soup does NOT have a lot of it. I did drain the ground beef before moving on with the recipe. You could add a dollop of cream cheese to this, or some spicy peppers, and it would still be good. If you switched out the tomatoes for one of those 14 oz cans of tomatoes and green chilies you can get in the Mexican aisle, then topped it with tortilla strips, you’d have Mexican tortilla soup. All I know is this stuff was delish, a huge bowl of it is only about 300 calories (if made as written), and maybe not even that much.

One of the ways I go about criticizing a suggested government program or change in law is to simply ask questions of the proponent. Things like, “explain to me in very simple terms why you think this program will work?” And “what evidence is there that this proposed government program or change in law will make things better?” Through a series of questions, I can usually expose the flawed assumptions behind the proposals, peeling back the onion and get to the core rationale of most of these ideas, where an exasperated policymaker throws up their hands and says, “well, Paul, we have to do something.” And there it is. — Paul T. Martin

It’s an interesting point of view. I’m watching a local community melt down because the school system screwed up in a big way and is $5mil in the hole. They all want someone to DO SOMETHING!!! Except that there’s very little to do, and it must be done in a very orderly fashion. In other words, they ARE doing something. They’re just not doing it at the speed the people in the community want.

There was a shooting. Now everyone wants guns banned (again) to “stop school shootings.” Except it wasn’t a school shooting, it was a church shooting, and the people calling for disarmament are people who don’t have any skin in the game (ie they have no guns)… and the shooter was part of THEIR community, not ours. But it doesn’t matter, someone has to DO SOMETHING!!!

This happens all around us. People assume that because we have information (true and otherwise) at the tip of our fingers, that a) it’s true, and b) we can act at the same speed as we can research. Both those points are incorrect. Between general lack of knowledge and the influx of deepfakes and AI writing, telling truth from fiction is difficult right now. And we cannot possibly act at the speed at which we’re reading. Not only is it physically impossible, it’s also stupid, because we have to take time to figure out what the right thing is to do.

I often find myself asking, what would they have done in the 15th century? the 18th century? the 40s? the 80s? I ask myself this because there’s this assumption that we now know better than we did in the past (not entirely inaccurate, I might add), but we can only put that into practice if we look at today’s problems as a reflection of the past. For instance, there may be many ways to handle the local school problem(s), and they are REAL problems, but rushing around like chickens with our heads cut off does nothing. The folks that are pausing to regroup, to find out where the mistakes were made, are harkening back to the 40s IMO. What happened? How did it get so bad? What are the three most likely successful paths forward? Of those three, which would the public prefer us to take, and why? THAT is how one moves forward with stuff like this, because “the public” doesn’t have a clue as to how this stuff works. Right now they’re crowing happily over their only competent board member choosing to resign, because “it’ll save them money!” That means the bulk of them don’t know that board members don’t get paid. That’s … a good example of why the current mess happened.

“Those who forget their history are condemned to repeat it.” This quotation is often attributed to the philosopher George Santayana, but it’s actually a misquotation. The actual quote is, “Those who cannot remember the past are condemned to repeat it.” The misquote assumes people learned the history in the first place. In today’s world, I suspect it’s assumed people didn’t learn history, or at least not truthful, accurate history.

What can people do when things like this happen? When a community melts down over something (real or imagined) there really isn’t much to do. You can throw your two cents in, but unless you’ve got special traction, it’ll likely fall on deaf ears. What you can do is hunker down, check your perimeter, and keep your head on a swivel. If you’ve got kids in the mix, move ’em somewhere else. Yes, that might mean schooling them at home (though at least in NH, that doesn’t mean you’re on your own, because VLACS is pretty bad ass, and I’m sure that other states have similar programs). It might mean tough times. Guess what? That’s life.

And therein is the difference between “them” and “us.” They will cry and scream and have temper tantrums, lay blame, point fingers… and do nothing. We will go in with possible solutions, and if the public solution doesn’t work, we’ll move on to the private one where we take care of our own. It doesn’t matter if it’s tough. It doesn’t matter if it strains us. We’ll do what’s right by ourselves and our kids, BECAUSE it’s right. And that’s enough to motivate us.

Another deranged asshole killed children at a school. 2 dead, 17 wounded. Nationwide headlines. The blood vultures leap to blame me for a shooting that took place more than a 1000 miles awy.

Meanwhile, CBS News is running a headline on August 28, 2025: “6 dead, 27 hurt in Chicago weekend shootings, police say.”
6 dead, 27 hurt in Chicago weekend shootings, police say

I would rather not deal with it today.

OpenStack

Over the last month, I’ve been dealing with somebody who has not kept up with the technology he is using. It shows. I like to learn new things.

For the last two years I’ve been working with two major technologies. Ceph and Open Virtual Networks. Ceph I feel I have a working handle on. Right now my Ceph cluster is down because of network issues, which I did to myself. OVN is another issue entirely.

A group of people smarter than I looked at networking and decided that instead of doing table lookups and then making decisions based on tables, they would create a language for manipulating the flow of packets, called “OpenFlow.”

This language could be implemented on hardware, creating very fast network devices. Since OpenFlow is a language, you can write routing functions as well as switching functions into the flows. You can also use it to create virtual devices.

The two types of virtual devices are “bridges” and “ports.” Ports are attached to bridges. OpenFlow processes a packet received on a port, called ingress, to move the packet to the egress port. There is lots going on in the process, but that is the gist.

The process isn’t impossible to do manually, but it isn’t simple, and it isn’t easy to visualize.

OVN adds virtual devices to the mix, allowing for simpler definitions and more familiar operations.

With OVN you create switches, routers, and ports. A port is created on a switch or router, then attached to something else. That something else can be virtual machines, physical machines, or the other side of a switch-router pair.

This is handled in the Northbound (NB) database. You modify the NB DB, which is then translated into a more robust flow language, which is stored in the Southbound (SB) database. This is done with the “ovn-north” process. This process keeps the two databases in sync with each other. Modifications to the NB DB are propagated into the SB DB and vice versa.

All of this does nothing for your actual networking. It is trivial to build all of this and have it “work.”

The thing that has to happen is that the SB database has to connect to the OpenvSwitch (OVS) database. This is accomplished via ovn-controller.

When you introduce changes to the OVS database, they are propagated into the SB database. In the same way, changes to the SB database cause changes to the OVS database.

When the OVS database is modified, new OpenFlow programs are created, changing the processing of packets.

To centralize the process, you can add the address of a remote OVN database server to the OVS database. The OVN processes read this and self-configure. From the configuration, they can talk to the remote database to create the proper OVS changes.

I had this working until one of the OVN control nodes took a dump. It took a dump for reasons, most of which revolved around my stupidity.

Because the cluster is designed to be self-healing and resilient, I had not noticed when two of the three OVN database servers stopped doing their thing. When I took that last node down, my configuration was stopped.

I could bring it back to life, but I’m not sure whether it is worth the time.

Now here’s the thing: everything I just explained comes from two or three very out-of-date web pages that haven’t been updated in many years. They were written to others with some understanding of the OVS/OVN systems. And they make assumptions and simplifications.

The rest of the information comes from digging things out of OpenStack’s networking component, Neutron.

I have a choice: I can continue down the path I am currently using, or I can learn OpenStack.

I choose to learn OpenStack.

First, it is powerful. With great power comes an even greater chance to mess things up. There are configuration files that are hundreds of lines long.

There are four components that I think I understand. The identity manager, Keystone. This is where you create and store user credentials and roles. The next is the storage component, Glance. This is where your disk images and volumes are accessed. Then there is the compute component, named Nova, which handles building and configuring virtual machines. Finally there is the networking component, called neutron.

For the simple things, I actually feel like I have it mostly working.

But the big thing is to get OVN working across my Ceph nodes. That hasn’t happened.

So for today, I’ll dig and dig some more, until I’m good at this.

Then I’ll add another technology to my skill set.

I realize not everyone likes tofu, but let’s face facts: it’s cheap, it’s relatively healthy, and you can cook it in a zillion different ways. I’m in the process of learning how to use it for more meals, and so I’m going to share some of those recipes (the good ones) with you. This one in particular was so yummy that even my tofu-hater was willing to have it again!

Ingredients:

• block firm tofu, drained
• ¼ cup soy sauce
• 1 tbsp dark brown sugar*
• 2 tbsp unseasoned rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp red pepper flakes
• 1 tsp fish sauce (optional)
• 2 tbsp cooking oil
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• lime juice, for seasoning
• wraps or pitas, for stuffing

Start by wrapping up your tofu in a lint free towel or cheesecloth, and putting it onto a cutting board. Place a cast iron skillet or a baking sheet weighed down with something heavy on top on top of the tofu, and let it drain for at least 15 minutes, or as long as 45 minutes. Don’t skip this, as it helps with the texture of the tofu.

Crumble the pressed tofu into a bowl using your fingers. You want small pieces, with none larger than a pea.

In a separate bowl, whisk together the soy sauce, sugar (*you can use Splenda brown sugar blend or any other sweetener you prefer if you don’t like the regular stuff), vinegar, sesame oil, red pepper, and fish sauce (or if you don’t like fish sauce, you may sub in Worcestershire sauce or mushroom ketchup for umami). The sugar may not fully dissolve, and that’s okay. It will once you begin heating it later in the recipe. Do your best!

In a large cast iron skillet or other nonstick pan, heat the cooking oil over a medium high heat. Add in the tofu, shake it to make an even single layer, and let it cook without stirring until it crisps up and is deep golden brown on the bottom. This can take 5 to 7 minutes. It’s okay to peek to see how it’s doing, but don’t stir it up until it forms that crispy bottom. Once it’s crisp, stir it up (breaking it up if necessary), and try to flip over the pieces to crisp the other side. You want the entire batch of tofu to be crispy, which requires you to let it sit and cook in the oil. It shouldn’t take too long, though.

Once the tofu is crispy, add in the ginger and garlic and stir gently until fragrant. This should take a minute or less. Add in the soy mixture, and continue to cook until the liquid essentially evaporates. This may take up to 10 minutes, but more likely will only take 5 minutes or so.

Spoon the tofu into the wraps or pitas, and add any garnishes you like (such as cilantro leaves, shredded lettuce, tomato, hot sauce, etc.). Top with a light squeeze of lime, then serve.

Notes:

The spicy hot mixes so well with the sweet in this! Too often, tofu is served squishy, and this avoids that problem. If you find that you can’t get a good crisp on the tofu crumbles, you can try dusting it all with a teaspoon or so of cornstarch and then just hand mixing it lightly before frying it. The cornstarch helps it crisp, but also adds to the calories, so avoid it if you can.

Today I was waiting for clients to get back to me. While I waited, I started installing OpenStack.

So far it has been going well. A few typos slowed things down. Errors are not always clear, but I am now at the point of installing neutron

This is the scary part. The terrifying part.

Neutron interfaces with Open Virtual Networking (OVN). This could be magical, or it could break everything.

OVN sits on top of Open vSwitch, providing configuration.

The gist is that you install OVS, then you add configuration options to the OVS database. This configuration instructs OVN how to talk to its databases.

Once OVN starts talking to its databases, it performs changes in the OVS database. Those changes affect how OVS routes packets.

The physical network is broken into subnets. This is a requirement for high-availability networking. As links go up and down, the network routes around the failures.

On the other hand, many of the tools I use prefer to be on a single network; subnets increase the complexity greatly. Because of this, I created overlay networks. One for block storage, one for compute nodes, and one for virtual machines.

Neutron could modify the OVN or OVS that brings my overlay networks down.

So I’m well into this terrifying process, and the power goes out. It was only out for a few minutes, but that was enough.

The network came back to life.

All but two servers came back to life. One needs a BIOS change to make it come up after a power failure.

One decided that the new drive must be a boot drive, so it tried to boot from that, failed, and just stopped.

All of that put me behind in research, so nothing interesting in the 2A front to report, even though there are big things happening.

The number of moving parts in a data center is almost overwhelming.

I don’t know if this is really a “prepping” thing, but it’s situational awareness and so I’m calling it prepping today.

Number One Rule: an armed female is a safe female. I believe with all the breath in my body that if every women carried a firearm and was well trained in its use and care, that sexual assaults would nigh on disappear. SA’ers are sorry, loser types who can’t handle real women, and coming face to face with a firearm would make the worm between their legs crawl away in horror. I continually and constantly encourage my women friends to go out, get trained, and pick a quality firearm that they can carry… and then to carry it always. I also believe that safely arming women is the best way to combat the woke shit going on right now, because while the Constitution says we’re equal, Sam Colt guarantees it.

Number Two Rule: people who sexually assault others have declared themselves dog meat, and will be treated as such. I’m not a “dog person” but if the SHTF for real, I’d be picking myself up a good quality mastiff or bulldog, and you can bet your ass I’d be sicking it on anyone who I caught doing such things (or had incontrovertible truth that they had done such things). If I catch you SA’ing someone, I will fuck you up. No, like really. I’m not good with firearms, but I’m hella good with a cast iron frying pan, and I own a ton of them. I catch you, I’ll start with your head, but I’ll end with your balls.

Number Three Rule: women (or anyone, honestly) who lie about sexual assault have proven themselves to no longer be human. And I mean that. I don’t want liars to be prosecuted for lying. I don’t want them to be prosecuted as if they had committed the assault. I want them to be executed. I am strongly of the opinion that the most dangerous thing to women out there is another woman who lies about sexual assault, because it increases the danger for ALL of us. Men and women alike.

So why are you talking about sexual assault today, Allyson?

There are several people in the ren faire community who have been accused of sexual assault. They’re all men, by the by, not that it matters. I’ve met a woman who sexually assaulted men, and I saw her in exactly the same way I saw the males. She was a cretin and she should have been burned at the stake. But I digress… These people come in three categories: known SA’ers, suspected SA’ers, and people who’ve been falsely accused or accused with no credible facts to back it up.

One of the women who had been sexually assaulted three times by different men recently spoke up in the RF community. She chose to post a picture of one of her assaulters and make the post public. And this is where we get a bit dicey. See, perp numbers one and two HAD assaulted her. She went to the police, took them to court, and they were jailed or fined or whatever, and were legally labeled assaulter. All fine and dandy. Perp number three, the one she posted the picture of? She’s “chosen” not to go to the police. And that makes me concerned.

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There was a time when I would stand up at a whiteboard and sketch an entire campus network from memory, including every network subnet, router, and switch.

Today, not only can I no longer hold all of that in my head, my whiteboards no longer exist.

In the first office I rented, I installed floor-to-ceiling whiteboards on all walls. I could write or draw on any surface.

I can remember walking into Max’s office with an idea, asking for permission to erase his whiteboard, and then drawing out or describing the idea or project. Maybe 30 minutes of drawing and discussing.

What surprised me was asking to erase my chicken scratches months later and being told, “No,” because they were still using it.

Regardless, today I need to draw serious network maps.

I have multiple routers between multiple subnets. Managed and unmanaged switches. Gateways and VPNs. I have an entire virtual network layered over the top of all of that to make different services appear to be on the same subnet.

Not to mention the virtual private cloud(s) that I run, the internal, non-routing networks.

It is just to much for me to do in my head.

Oh, here’s one that’s currently messing with me. I have a VPC. It has multiple gateways allowing access residing on different chassis in different subnets. I can’t figure out how to make it work today. Even though it was working yesterday.

I’ll be messing with networks for the next week to get things stabalized.

Everyone who wants to survive upcoming emergencies (long or short) needs to have a skills tree. This is a list of skills that are in your household, as well as any that are overlapped. All good prepper families have lots of overlap, because we know that if one person succumbs (to a virus, to a gunshot wound, to dropping a tree on themselves…), someone else has to take up the slack. When you make your skills tree, be sure to list EVERYTHING that people can do, because you never know what’s going to be needed. If you find holes, you need to figure out a way to fill them. That means bringing someone into your plans, training yourself or someone else up in the missing skill, or figuring out ways to not need it. But plans need to be made.

Basic Skills

These are skills everyone should know. If someone in your group doesn’t know these, educate them, and fast.

• cooking over a fire
• gardening (basic, ie you can identify a pea and know how to operate a watering can, etc)
• sewing (basic, ie you can sew on a button or patch something roughly)
• triage (everyone should know how to tell how serious an injury is, even if they can’t treat it)
• shelter building
• filtering water to make it potable
• building a fire
• basic first aid (specifically, treating gunshot wounds, burns, and breaks, because they’re the most likely injuries you’ll encounter)
• self defence (pick your weapon)
• basic strategy
• how to wash clothes with no power
• where to find basic vitamins (ie you can drink pine needle tea to get Vitamin C)
• how to find dry firewood
• how to go to the bathroom when you have no indoor plumbing
• how to care for a newborn and its mother
• how to read maps (both standard ones and topographical)
• how to use a compass
• general problem solving/logic skills
• record keeping (write down what you do and how it’s done, for future generations)

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There are all sorts of old timey skills that are useful in a SHTF scenario, but knowing how to bake bread will be high on the list. At one time in history (ie anytime prior to 1930), pretty much everyone had at least a vague idea of how to bake bread. If they hadn’t done it themselves, they at least had witnessed it being made. The modern grocery store killed the last of the bakers, though. Baking, even the “bougie” artisan stuff, is done largely by machine these days. Why bake when you can just pick up a couple of loaves at the store? And store loaves last for weeks and weeks, while fresh bread goes moldy after only a few days.

When you have access to store bought bread, that’s fine. But what if you don’t? What if … oh, say a pandemic happens, and all the grocery stores are out of EVERYTHING, and you can’t find store bread? The bottom line is you need to know how to make your own.

There are simple loaves, no knead recipes that come together quickly with a minimum of mess. There are complex loaves that require multiple rises and tons of work. I tend to go for bread somewhere in the middle. Two rises to develop the gluten and make for a lovely, crusty bread that will hold together as sandwich exterior. A nice mix of flours. Standard yeast. It’s not a difficult loaf, if you know how to bake.

On Sunday, I held a class for six people at the Fort at No. 4, where I taught them how to make bread. From scratch. In a wood fired bake oven. We had a real range of students. One was a reenactor from the current iteration of Roger’s Rangers, who simply hadn’t learned to bake in the beehive and really wanted some help. One was a complete bread virgin but the price was right and how exciting to get to hang out in a fort and cook bread? The two couples were doing the lessons as a sort of “date day” thing, and were at varying levels of having attempted bread. One of the guys was a baker at a big company, but had never made bread with nothing more than a wooden spoon and a bowl.

We started out the day by adding yeast to warm water, and feeding it a bit of sugar. I explained that we were fermenting the yeast, letting it become active. While it isn’t necessary with dry active yeast (which is what we were using), it’s a good habit to get into. While our yeast was waking up, we went out to start the fire in the beehive oven. Everyone brought some wood, and I had already split kindling and had scraps from Chris’s day in the workshop on Saturday, so the fire started up quickly. Once it was loaded up and roaring, we were off to the kitchen again.

We slowly added our flour into the water and yeast mixture, then stirred with a wooden spoon. Once we had most of the flour in and the dough was forming, it got turned out onto the table, and we started the kneading process. Everyone has sore shoulders this morning (except me), because when kneading entirely by hand, it takes about 20 minutes. They all had various problems with their dough as we kneaded, and I was able to explain a variety of possible failure points. Everyone ended up with a decent “silky smooth” ball of dough, and we set that to rest.

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We’re leaving the 15th century behind, at this point, and moving boldly into the 18th! This recipe comes from The Compleat Housewife, written by Eliza Smith in England in 1773. Today’s recipe is entitled, “To boil Fowls and Cabbage” and is another forced meat yumminess!

Ingredients:

• a well shaped cabbage
• savory forced meat
• 2 eggs
• 2 whole chickens, cooked
• “some” melted butter
• slices of bacon

Pick yourself a nice, sizable cabbage, peel off a few of the outer leaves until it looks clean and good, and then use a sharp knife to cut off the top (like a lid), then cut out the inside of it. You want to form a cavity, in which you can put your meat, but it doesn’t have to be anything special. Set aside the removed bits of cabbage to stew up as a side dish.

Mix together “savory forced meat” (generally this means any ground meat mixed well with spices that you like, and I use a nice chub of country ground sausage meat) with two whisked eggs, so that it’s well distributed. Put the meat and egg mix into the hole in the cabbage, then put the “lid” back on. Wrap the stuffed cabbage with a cloth (cheesecloth or even a tea towel tied in place with kitchen string works well), and lower it into a large pot of lightly salted boiling water. Boil until the exterior of the cabbage is tender, and the meat inside is fully cooked (anywhere from 45 minutes to 3 hours, depending on the size of your cabbage and the rate of your boil – you want the meat inside to register AT LEAST 160°F to be food safe).

While your cabbage is cooking, roast up a couple of chickens or warm up some rotisserie chicken. Place these on a large platter, and then put the stuffed cabbage (removed from its cloth prison) in between them. Over everything, place several slices of cooked bacon, and then drizzle it with some melted butter.

This makes a lovely presentation, and is quite historically accurate to the 1750s!