Skills

For whatever reason, every party I ever went to in the 1980s included at least one version of this dip, served in a bread bowl. I’m not sure why we stopped making it, because it’s iconic comfort food, tasty and with a healthy kick to it from the spinach. Therefore, I shall share it with you, dear readers. Because it’s yummy. 

Ingredients:

• 10 oz frozen chopped spinach (cooked, cooled and squeezed dry)
• 16 oz sour cream
• 1 cup mayonnaise
• 1 package Knorr ® Vegetable recipe mix
• 8 oz water chestnuts, drained and chopped (optional)
• 3 green onions, chopped (optional)

Combine all ingredients in a bowl and mix. Chill the spinach dip for about 2 hours.

In a good size round of bread with a chewy crust (in other words, one that won’t fall apart being used as a bowl), cut a circle out of the top. Using a knife or your fingers, pull out bits of bread to make the round into a bowl. Add the chilled spinach dip to your bread bowl.

Serve this classic spinach dip with the bread that you pulled out of your bread bowl, and a stack of fresh vegetables as well. Make a double batch, because you will need to refill the bowl before the night is over.

Notes:

You can make this vegetarian or vegan! Replace the sour cream with 16 oz of cashew yogurt. Replace the mayo with Nayonaise or another vegan mayo. That’s all you need to do! Another alternative is to use a cashew cream cheese in place of the mayo, for a thicker dip. Be prepared to thin it out with a bit of oat milk if it’s too thick.

There are two main types of plants in the world: annuals, which you plant from seed (or cutting or slips or whatever) each year, and perennials, which come back every year.

Some examples of annuals are cucumbers, lettuce, potatoes, peppers, and zucchini. Each year, you need to plant new plants. Each year, they complete their life cycle entirely in the span of one season. You get seeds (or slips or cuttings or whatever) from them to plant again next year.

Some examples of common perennials are asparagus, rhubarb, many kitchen herbs (sage, thyme, and chives in particular), horseradish, and strangely enough, tomatoes. With all but the tomatoes, you plant them once and then harvest each year after they’re established. Tomatoes are technically perennials, in that they can be kept from year to year if you’re in a warm enough climate. Up here in the north where I am, we treat them as annuals, but if you have a hot house or you live in a warm area, you can keep them alive and producing without having to replant each year.

Annuals are important. They’re here for a brief season, they grow, and we harvest them. The majority of vegetables we eat are annuals. You can pick up pre-sprouted annuals like cucumbers and peppers at your local feed store each spring. For those of us with a yen for gardening, going to Agway is a dangerous thing right now. Somehow, these plants always end up in my dang trunk… You can also pick up seeds, both for indoor seeding and for planting right outside in your garden beds.

Perennials, though, are even more important (in my opinion, of course). With perennials, you plant once, harvest for years. As I get older, I look for more and more perennials so that I have less work to do in the garden each summer! An asparagus bed will keep giving for 20 to 40 years, with nothing more than an occasional fertilizing and weeding. Rhubarb, too, doesn’t require a lot. You do have to “split” it up into bits every five to eight years, to keep it healthy and growing, but that’s not too arduous. Some of my herbs have been in my garden for more than a decade, and are coming along very well. I recently had to get medieval on my oregano, because it was escaping its enclosure and getting into the lawn. While that smells nice during mowing time, it’s a waste.

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I discovered this recipe by watching an older Turkish couple in Azerbaijan on YouTube. They don’t share amounts, but the woman cooks on screen, and I made educated guesses about how much of everything to put in. She uses this recipe both to make these flat breads, and as a crust for meat pies. I’ve done both. This is my take on her recipe.

Ingredients:

• 2 cups all purpose flour, sifted
• 1/4 cup water, luke warm
• 3 tbsp melted butter
• 1/2 cup plain yogurt
• 1 tsp active dry yeast
• 3 tsp sugar
• 1 tsp salt
• 1 tbsp olive oil
• egg wash
• sesame seeds

Garnish:

• 1/4 cup olive oil extra virgin
• 1 tbsp garlic paste
• 1/3 cup Italian parsley, finely chopped

Whisk sugar, yeast and water in a medium-large size mixing bowl. Let it sit for 15 till the mixture froths and bubbles.

Add flour, butter, yogurt, and salt. Knead together using a wooden spoon or the bread hook of a stand mixer. When the dough starts to come together, drizzle in the olive oil, and continue kneading until the dough is combined with the oil and has come away from the sides. This will be a shaggy dough, rather than a soft and smooth one.

Pick up the dough and gently form into a ball shape. Rub some olive oil on the inside walls of the mixing bowl. Gently place the dough back into the the mixing bowl (do not knead anymore) and cover it with plastic wrap and towel or a lid. Place the the bowl in a warm place to rest for an hour or until it doubles in size.

Flour your working surface, and place the dough onto it. Divide it into several evenly sized pieces (two pieces for pie “crust” or four to six pieces for flatbreads), and make them into balls. Be very gentle, as you want all the little air pockets to stay inside the dough. Sprinkle each ball with dry flour lightly, and then cover them with plastic wrap or a moist, warm towel to keep the dough moist. Let them rest for 10 minutes before moving on to the next step.

For pie crust, take each ball and gently pat it down with your hands to flatten it. If you need, you can use a rolling pin to even it out into a circle. Add your filling in the center, and then lift up the sides and begin to pinch the edge together to make a side for your “pie.” This will be open topped, with a pretty crimp along the edge, sort of like the top of a fancy Asian dumpling. Don’t worry if it doesn’t look good. It will taste divine. Skip to the baking part below.

For flatbreads, pat each ball down with your hands to flatten it. You can use a rolling pin to make it even and either circular or oval, your choice. Leave the rest of the dough under the plastic towel while you work on each flatbread, so that the dough doesn’t dry out.

Preheat a cast iron pan or griddle on your stovetop, at medium heat. Place the flattened dough onto the heated pan for about 10 seconds, then flip it over. Cook the other side for about 20 seconds, then flip back to the original side for another 5 seconds. Flip one last time for 5 more seconds, and then set it aside.

Repeat the above pan frying for each of your dough balls. Let the bread cool for about 10 minutes, and then check to see if it’s properly cooked inside. If it isn’t, you can put it back onto the stove for a few more seconds.

Mix together the garnish ingredients above, and brush them over the still-warm flatbreads, and serve as soon as you can.

If you’re baking pies, preheat your oven to 375°F. While it’s preheating, glaze your pie dough with an egg wash (whisk an egg with a little water or olive oil and brush it gently over the exposed dough) or melted butter or warmed olive oil. Sprinkle with sesame seeds, if you like. Bake for 30 to 45 minutes, checking frequently after the 25 minute mark.

Notes:
When I use this as a pie crust, I use a finely minced meat, and all the other ingredients are also finely minced. This ensures the filling will cook properly by the time the crust is baked.

You don’t have to make big pie crusts. Most people like to have a pie to split, but if you want to make individual ones, flatten them out to a little larger than hand size, and then follow the recipe. This is a great recipe to play with!

A modern website is a complex system of inter related pieces. Each of which must work correctly and communicate correctly with the other parts of the system.

As website creators, we break the design into the Frontend and the Backend. The front end is anything the end user sees, while the back end is responsible for generating content to be displayed.

The backend is further subdivided into the Model, Controller, and View. The model is our term for the database and database access. The controller is the rules for the website. The view is the creation of content to be displayed.

Consider a website that allows you to purchase an item. The “model” would describe that item. SKU, size, weight, cost, price, images, description, name, and much more. The “controller” encodes the business rules. We can only ship to people that have paid us. And the view turns all the information into content for a browser to display.

The content is delivered as HTML. We can also supply JavaScript code and Cascading Style Sheets. The HTML can have the JavaScript and CSS embedded in the HTML or the HTML can link to other resources to be included with this page.

HyperText Markup Language

The US government wanted a standardized way of creating electronic documents for printing. This was the Standard Generalized Markup Language, ISO8879.

SGML has the advantage of being very application-specific. If you are writing a book, you use one set of tags, if you are creating the Message Of The Day, you use a different set of tags.

The power of markup is that you describe what you are marking up, rather than formatting whatever it might be.

Consider and address. Bilbo Baggins, 999 Bagshot Row, Hobbiton, The Shire. As written in this sentence, it is just a row of text. You could write it that way on a letter and it would be delivered, but the postman would be unhappy at the formatting

<b>Bilbo Baggins</b><br/>
999 Bagshot row<br/>
Hobbiton, The Shire<br/>

Is the address formatted, which looks like

Bilbo Baggins
999 Bagshot row
Hobbiton, The Shire

Using DocBook, a particular version of SGML, we would write that same address something like:

<address><surname>Baggins</surname><givenname>Bilbo</givenname>
<street>99 Bagshot row</street>
<city>Hobbiton</city><state>The Shire</state>
</address>

We do not know how to display the address, but we know that it is an address. If we are provided rules on how to display addresses, we can display this address per the rules.

Structure

HTML was designed to be simpler than SGML. There are fewer tags, and the fixed meaning of the tags made it easy to write HTML by hand.

Almost every post I create is written in raw HTML. That HTML is then styled and displayed in nearly pretty ways.

HTML defined the structure of the document. The structure was of a header section, describing the page, and a body section with the actual content.

Within the content section were the different displayable content. You had headers, levels 1 through 5, you had numbered lists, unnumbed lists, and definition lists (a word with an attached definition). There were paragraphs, links, tables, and finally, there were images.

This content was rendered however the browser wanted to.

There were formatting tags for bold, italics, blinking, and not much more.

If you wanted to “layout” your webpage, you used tables and fought to get things right.

Cascading Style Sheets

CSS allowed us to provide styling to an element. The paragraph above has margins, padding, and boarders applied to it. It has colors applied for the background and for the font. All are set via a style sheet. Your browser has a default style for each element.

The problem that arises is how to attach that styling to particular elements. The answer starts with the structure of the document.

p {
  color: red;
  background-color: green;
  margin-left: 50px;
  border: 2px;
}

This uses a CSS selector, ‘p’ to locate all paragraph elements. It then sets the background to green, the font to red, moves it to the right 50px, then draws a 2px solid border around the paragraph.

This is a basic selector. Selectors get very complex.

DOM

Every element in an HTML document is loaded into the DOM. From there, we can select elements and modify the style of the element with CSS and CSS Selectors.

The simplest method is to give important elements an ID. IDs are unique for a DOM. If there is more than one element with the same ID, this will generate an error, which most people will never see. The rules tell us which element will own that identifier.

To find a particular element with a particular ID you use the ‘#’ symbol. Thus, to find the header just above, we would write “#DOM”. While the header would look like <h3 id=”DOM”>DOM</h3>.

We can add a multiuse identifier, called a class, to multiple elements at the same time. <div class=”quote”> is the code I use to create a quote. The class “quote” has a CSS group attached. This causes all the divs of class quote to be rendered as a block quote.

We then have the tag selector. We used one above with the “p” element. This allows us to select all the elements of a particular type. The selector “li” would select all the list items in the DOM. We could use this to make every line italic.

We can combine selectors to limit which elements are selected. “ul>li” would select all line items of unordered(without numbers) list, while “ol>li” would select all line items which were part of an ordered (with numbers) list.

These selectors can even allow us to move through the DOM in a structured way. We can ask for the first paragraph after a header for special treatment.

DOM Manipulation

When we load JavaScript on a web page, that JavaScript can watch for events on elements. This is done by locating an element with a selector, then watching for a particular event to take place on that element.

The JavaScript can then modify the DOM. This can be by changing the structure of the DOM, or it can be modifying the style of elements in the DOM.

A recent example of this, I added a class to some table data items (td). I did it with a class. I then found all the elements with that class and watched for a mouse click on those elements.

When the click was detected, my JavaScript ran. The JavaScript grabbed the contents of the element, stripped out formatting, then put that content into a text input box, displayed the text input box for the user to edit.

When the user completed their edit, the value they entered was formatted, the input was removed from the DOM. The formatted value was then placed back in the element.

All with a bit of good selection to make it work.

Finally, Selenium uses different types of selectors to find elements for manipulation or testing.

Very powerful stuff.

This is boring geek babble.

Quality Assurance is not something computer nerds are good at. It is boring, repetitive, and difficult.

That doesn’t mean it shouldn’t be done. Instead, it means that you need somebody to do QA for you. You cannot do QA on your own. You won’t see your own errors.

Consider a simple unit test. You have just created a new model (database table). You know you have created it correctly. Some of that is because you trust the infrastructure you are using, but mostly it is because it has worked in the past.

To do a proper unit test, you would need to verify that you can read and write an object of that model. That each functional manipulation does what is should, and that all possible options into the functional unit works.

In the past, I would test student programs that did simple math. For example, they would write a simple four function calculator. I’m the ass that would get their calculator to attempt to divide by zero. They had to handle that case.

The thing that happens, is that as we are developing new code, we test that code, extensively. We know what we are adding and what it should do. We don’t “retest” what we know is already tested and working.

Last Tuesday, that nearly broke me. I had tested my code, was getting ready to deploy the code. Before deploying, I was doing some testing. It wasn’t until I clicked on a link that went to a page I was not going to be testing that I discovered a major error.

I wasn’t even planning on looking at that page.

Here is another example, you have a standardized header for your website. If you check it on one page, why should you test the header on every page? It should work the same. So you don’t test it on every page. Except that there is one page that doesn’t set a context variable, so it causes errors on the page. Because you didn’t test that particular page, the error is missed.

This is where unit tests are a win. In theory, you write a test for every part.

Currently, I’m working with Selinium, This is an API that interfaces to an actual browser. This allows you to control the browser via code.

The basics are you write code to find a page element, you can then verify different aspects of the page.

I’m currently writing code to test the left column. The left-hand column is on almost every page of the website. In the past, I’ve verified the parts of that column I’ve been working on. I haven’t verified the entire column since I first created the site.

Using Selenium, I am able to run the same set of tests against the left column on every page. I can also verify that every menu item opens and closes. I can exercise the entire website.

Because it is so easy to do this, I can just run the tests every time, giving me better results.

Of course there is a learning curve. Of course it takes a different mindset to do these tests. Regardless, it is worth it.

We’re almost at the point in time when some of the seedlings you’ve planted should be going outside. Hardy greens like kale, cabbage, and chard will probably be able to weather the outside temperatures in the next week or two. This means there’s a lot of work to do!

The first thing you need to do is start hardening off your seedlings. This is a long but simple process that ensures your new plants will thrive once they’re in the great outdoors. Now that we’re getting a few days in the high 40s and low 50s (and sometimes warmer), you want to pick a day that’s slightly overcast and warm, with not too much wind. Take your flats or pots of seedlings and place them in a wind-free spot that isn’t in direct sunlight, and let them bask in the natural light for about an hour. Do this at the warmest point of the day, just after noon, if at all possible. Then bring them all back in. Repeat this every day, adding an hour or so a day to the time outside, until your plants have developed stronger stems and secondary leaves.

When the nights are all above freezing, you can leave your seedlings outside. Cover them up, though, because critters like raccoons and mice like to eat those yummy miniature plants. Once the plants are hardened off, you can wait for a nice, overcast day to plant your seedlings into the garden.

Before that, though, you have to prepare your garden. If you’re going to be using buckets and/or bins of any kind, they need to be readied for use. This means cleaning them out, bleaching them (to kill any bacteria that could harm your plants or transfer to them), and then rinsing them thoroughly. Drill, poke, or melt some holes into the bottom of each container. This allows excess water to drain. Some people do it in the bottom of the containers, but I find doing it about an inch above the bottom, along the sides, works best. That way, excess water can still escape, but there’s a “well” below the holes that continues to hold water for the plants on dry days.

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Love it or hate it, project management is a thing. It has to be there. If you don’t think it is there, you are just doing it badly.

Project Managers are a different kettle of fish. Some need to be boiled alive. Others can just dance on hot rocks. And a very few can sit at the big boys’ table.

I’m coming off the end of a rush project that was big. I had to take a customized system and add tariffs to it with about 14 days from concept to deployed. More than a little to get done.

When I started programming, I had a choice of an 8080 with a 24×80 character display, or a 6502 with a 24×40 character display.

When I was introduced to JOVE, Jonathan’s Own Version of EMACS, I fell in love with it. Multiple views into the same file, the ability to copy and paste from different files or different places in the same file. And auto indentation.

Powerful stuff for the time.

My fingers worked will with vi and later vim because I played Nethack and before that, Hack. The programs had a particular key set for moving the cursor based on the key caps of a terminal type used at MIT.

The author had never seen a terminal without arrows over the J, K, H, and L keys. To give you an idea of how ingrained those are, I had to fire up vim and tell my fingers “down”, “up”, “right”, and “left” to record the keys for this sentence. My fingers know, I don’t.

Besides jove, I learned emacs. Emacs is my programming editor. It is what I use when I need to write a lot of code or text. With modern computers, it starts just as fast as jove ever did on a 68020 class CPU.

The problem we had was keeping track of what needed to be done or fixed. This might start off as a document, written with jove in troff. This could be fed to different processors to create PostScript files to be sent to our printers.

Later, some of us used LaTeX for the same thing. Your “design document” was a separate file that was “fixed” before you started coding. These documents never contained more than brief pseudocode and discussions of algorithms.

As you were coding, if you discovered something, you created a comment and marked it. The two most common marks were, XXX which meant that the code was broken in some way, but it didn’t need to be fixed now. All XXX marks had to be addressed before the code could be released.

The other mark was TODO. This was working code but needed some features or extensions added. These did not need to be fixed before release.

In general, we used grep to find all these markers in a list of files. It wasn’t difficult.

The small program I’m working with has some 250k lines of code. After 3 or 4 years of supporting this site, I would say I’ve looked at every line of code in the system.

Finding every marker in 4100 files across 1200 directories is a pain.

Enter Kanban

Kanban is a project management tool. The concept is easy enough to do with sticky notes and a white board or notes with push pins on a larger bulletin board.

Today, the normal Kanban has 4 columns to hold cards. The cards are labeled, “backlog”, “To Do”, “Doing” or “Working”, and “Done”.

When you create a card it goes into the “backlog” column. These are issues or tasks that have no resources assigned to them.

Once per week, there is a meeting of the workers and the project manager. In this meeting, the project manager evaluates the cards that are in the “Done” column. If they are truly done, then they are removed from the board and added to the QA project.

Cards that are in the working column stay in the working column. Cards that are in the working column can be moved into the backlog column if some other card blocks them.

For example, if you have a card that says, “Put new tire on left front wheel” it cannot be worked on until the card that says, “Purchase a new tire for the front left wheel.” Until the purchase card is completed, you can’t work on the installation card.

If there are any resources (workers/developers) that think they are going to need more tasks to work on, the project manager will take cards from the backlog column and move them to the To-Do column.

When a worker requires more work, they move the card from the To-Do column to the working column. When they complete the card, they move it to the Done column.

I’ve used Kanban in the past. It never really appealed to me as it didn’t feel any different from the old ways of doing things.

For this latest project, I used my Kanban board.

Instead of putting markers in the code, I opened a new issue. That issue just went into the “backlog” column. I could tag the issue as a bug or a feature. I could indicate that cards were blocked. It was faster to create the issues/cards than to make entries into the files and then try to locate them later.

Today, I’ll be looking through anything in the QA column and writing unit or web tests for them. I’ll also be doing a QA across the site, to add to the project board.

The biggest thing for me was the ability to visual see what still needed to be done.

Conclusion

Good tools make the work go faster.

Everyone in my house loves stir fry. I do all kinds of stir fry dishes, too. I make a great coconut Thai curry, and my ginger soy poke bowls aren’t bad either. Recently, I was in a mood for noodles instead of rice, though, and I went looking and found a recipe for using ramen noodles in a stir fry. This is my take on that!

Ingredients:

• 3 tbsp regular soy sauce
• 3 tbsp dark soy sauce
• 3 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp rice wine vinegar
• 2 tsp sriracha or sweet chili sauce
• 1/4 tsp white ground pepper
• 3 packages instant ramen noodles (discard flavor packets)
• 1 lb skinless, boneless chicken breasts, diced
• 3 tbsp vegetable oil, divided (see recipe)
• 1 cup diced red bell pepper
• 1 cup sliced white button mushrooms
• 1/2 cup diced sweet yellow onion
• 1 cup broccoli florets
• 1 tbsp fresh minced garlic
• 1 tbsp fresh grated ginger
• 2 thinly sliced green onion
• 1/2 tbsp toasted sesame seeds

Black powder is a low explosive. It deflagrates instead of explodes.

Does this mean it is less powerful than a high explosive? I’m not the one to answer that.

In doing research, I found that in some mining situations in the past, they would create a room to hold the explosives. The room would be filled with high explosives to shatter the rock and black powder to push the rock out. The cartoons of rooms filled with “gunpowder” and “dynamite” were based on real-world things.

I have not attempted to make any high explosives. I have the knowledge, I have some books on how to do it, I have not done it. Therefore, I do not have the skill(s) — yet.

One of the interesting aspects of high explosives it that many don’t like to go boom. They need an initiation charge to do so. So you need a small amount of a more sensitive yet still energetic enough explosive to make the high explosive go boom.

One of my manuals describes how you create a blasting cap from a 5.56 case. Simplified, remove the primer from a spent case. Feed a slow fuse through the primer hole. Place it in the “press” to be filled.

The press is a wooden dowel that fits in the case mouth. It is attached to a wooden lever, with one end of the lever attached to a firm upright. The dowel is positioned only a couple of inches from the pivot point.

The lever is a couple of feet long. At the far end is a hole for a rope. The rope leads down to a snatch block (pulley) on the ground.

To use the press, you put a small amount of the primary explosive in the case. You GENTLY put the wooden dowel in the case mouth. You go a good distance away to the end of your rope, and you gently pull the rope to pull the lever down to press the primary explosive into the case.

When you have an unexpected explosion of the primary explosive, you are hopefully far enough away and behind cover so you are not harmed.

Yeah, not for the faint of heart.

Primers, again something I have knowledge about, I haven’t attempted it. I have been collecting spent primers for a few thousand rounds, just in case.

As for technology returning rapidly? Yeah, it will. Not because of any one person, but because of the wealth of skills that exist. As my mentor used to say, “If the Internet were to be destroyed tomorrow, it would be back up in a couple of weeks because geeks can’t live without their porn.”

It isn’t so much that we could rebuild everything, it is that we have so much “scrap” that could be brought back on line.

My plan for books is to take a few thousand with me. A Kindle device with a low-power draw and a few thousand books sitting in a cage to protect it from EMPs. Hell, multiple such devices. I have small memory devices of 64GB. You can put a hell of alot of data on one of those. And duplicate it.

Paper books would be a back-up, and we have bookshelves of such books.

Suppose you have to start over with basic hand tools and a stock of metal. Can you make things?

I have a foundry. I can make castings. I can make patterns. This is a good first step. Can I pour iron? I have the knowledge and tools to do so. I haven’t poured iron. I’ve only poured aluminum.

Aluminum isn’t as good as iron for most castings, but it is better than wood. There is plenty of aluminum to be had as scrap.

I do have a lathe. The lathe I have is belt-driven. That belt is powered by a 3 phase electric motor. I have the skills to make new leather belts for it. In a worse case situation, I can get slow speeds from it with a human-powered system, like a bicycle.

This is the reason I learned how to make safe steam boilers (knowledge) and steam expansion engines (skill). I have a generator set that I plan to make steam powered, if required, to make electricity for the mill.

Can I make a wood cutting lathe? Yes. I have the skills to use it.

Can I make a wooden screw? Yes. I have done so. The thing about making screws is that you only need to make one course and nearly correct screw to be able to create any screw of any quality.

The magic is in the reduction gears. Assume you want to make a screw that is a precise 8 threads per inch. You start with a hand cut screw of whatever pitch say 1.5x6tpi. This is a tap and die set you can pick up on Amazon. You can get different diameters and pitches.

Even if this thread is not that precise, you can use it to make a more precise thread. If you feed this at a 4 to 1 ratio, you can get a pitch of 24. If you run it a 4 to 3, you can get your 8 threads per inch. The gearing might be a bit complex, it will take some time to get it right, but it can be done.

Of more interest is making flat surfaces and right angles. With three right-angle samples, you can create three right angles and with 6 flat faces.

Start by making a flat surface. This is done by starting with three nearly flat surfaces. Call them A, B, and C. Ink B and use it to find “high spots” on A. Scrape down the high spots on A. Repeat with C on B.

A and C are now flatter as referenced to B. Ink C and use it to find high spots on A and B. Scrape the high spots. A and B are now flatter as referenced to C. Repeat for switching your inking surface each time. You can get a flat surface within the limits of your ink and the material you are using in short order.

It took me a couple of weeks to accomplish this with rough aluminum castings. Mostly because I was only working a couple of hours per week on it.

Once you have your flat surfaces, they become your reference. You can now make one face of each of your right angles flat. This doesn’t take much time because it is relatively easy because you are only scrapping one surface at a time.

Now that you have those three faces flat, you can use the same method of A, B, and C with the vertical surfaces. If A is your reference surface, and it is out 0.100 over 4 inches, and you use it against B and C. Both B and C will be scraped towards a 0.100 IN over 4 inches.

If you continued like this, you would end up with angle blocks that are not square.

But, when you rotate through a different master each time, the angles will move towards vertical.

A is out 0.100, this causes B and C to be IN by a little. Not the full 0.100. We now test A against B and A will be cut IN a little, making it more correct. B and C will hit lower than the top and will modify there.

Each round, the surfaces get better and better.

Can I make nitric acid? I have the instructions someplace. Again, knowledge, not skill.

I don’t know morse well enough. I have knowledge but not skill. I have references for semaphore. Knowledge, not skill. I have real-world cypher experience. I haven’t built a radio in 50 years, but again, I have the references.

So the brief answer is keep learning. Have fun learning. And make sure you translate that knowledge into skills.

There is a shed on my property that my children and I built. I built it as if I were building a house, but in small. I built it to translate knowledge into skills. And we learned. Boy did we learn.

I grew up a prepper. Most of the people I knew were preppers. The difference was that it was normal.

My parents were born at the tail of the great depression. They lived through WWII as children and suffered the rationing that took place in the US.

My grandparents planted and tended a garden every summer. It was just the norm.

We once lived a good 2 hours from any supermarket. There was a local grocery, but everything there was pricey. It was the sort of place you went if you ran out of eggs.

Once a month, my mother would drive onto base in DC and shop at the commissary. She would have three or four carts of food. She purchased a month’s worth of milk. When we got home, everything was put away in freezers. We had “fresh” milk for about 3 days per month, thereafter, it was from frozen.

When we could, mom had a garden. She was never happier than when she had an entire acre of garden.

People think about “getting started” with prepping.

I believe this is the wrong mindset. The correct mindset is to start thinking about what knowledge and skills do you need?

Skills and knowledge are entirely different things. You might know how to wire an electrical outlet, but do you have you done it? Do you know how to use the tools? Do you have the right tools? Can you do it without harming yourself or others?

Because of my parents, I started with a “being prepared” mindset. There was always enough food in the pantry, freezer, and refrigerator. It was just the way I grew up.

I remember the first major snowstorm in Maryland after my daughter was born. Wife number one wasn’t satisfied with what we had in the refrigerator. Our child would starve if I didn’t get some milk, right now.

I put on my calf high moccasins, my wide brimmed hat, my winter coat and walked to the 7/11 to get milk.

On the way there, I pushed a female cop’s car out of the snow bank three times.

My wife was in a panic. I was not. I had powdered milk, a supply of gravity feed fresh water, and a camp stove. There was nothing to worry about.

I was wrong. I had knowledge, but not enough skills.

I’ve spent the last forty years learning more skills. What skills I didn’t learn for myself, I found people I love and trust to have those skills.

When I lived in Maryland, it felt like there was a strong chance of a war engulfing the East Coast. Not American vs. American, but of actual foreign soldiers on our soil. I had the money, I spent that money on firearms for battle. I wasn’t thinking of hunting. I wasn’t thinking of food and shelter.

I was ignorant. But it was a step in the correct direction.

Today I have more skills, I have a better idea of what I don’t know. I still don’t know what I don’t know, but I can see that I have gaps.

One of the people making comments suggested that I have a flintlock style firearm. Amazingly enough, that is coming to my home shortly.

The Fort At #4 represents the time around of the French and Indian war. I am working with some reenactors to find a smoothbore that is period correct and a rifle. I want a Kentucky long rifle. I’ve loved the look of that rifle since watching Daniel Boone on TV.

I not only know how to make black powder, I’ve done it. I have extensive notes on how I did it. I have the tools to manufacture it, about 2 pounds at a time.

We are practicing making salt-peter but haven’t succeeded yet. I’ve made proper charcoal. And I have some sulfur. KNO3 is also around here.

I want to make my own primers, but it is not worth the risk.

I’ve made my own slow fuse and my own fast fuse. I’ve made fireworks. All cools stuff.

If I’m talking to somebody knew to prepping, I always start with the rule of threes.

1. You can live 3 minutes without air
2. You can live 3 hours without shelter
3. You can live 3 days without water
4. You can live 3 weeks without food
5. You can live 3 months without hope

Without air is first-aid, hygiene, medical. If you are bleeding out, you aren’t going to make it the 3 hours to die without shelter. If you aren’t breathing, nothing else will matter in a few minutes.

Without shelter includes fire making, proper clothing, proper shelter from the elements, and the skills to build a home.

While 3 hours sounds extreme, consider falling into a freezing river in winter. How long will you survive? How long will you survive in the desert without proper protection from the sun?

For whatever reason, most people put food before water. Water is life.

Back in the ’80s, the army was looking at the best way to hydrate their soldiers. One method was to only allow the men to drink at rest stops, and only as much as they wanted. Another was to make them drink a certain amount at rest stops. Another was drinking on the move and making sure they drank “enough”.

The test was simple, take a group of soldiers, make them hike a distance, then test them in a combat situation.

Method one had the men combat ineffective at the end of the march. They were combat ineffective for a couple of days after.

Method two had the men combat effective after a few hours of rest at the end of the march. They were combat ineffective for the next few days.

The third method? The troops arrived and immediately went into combat, they were effective. They were able to repeat the test the next day without issue.

There is a reason that the military has hydration rules that push water into the men. There is a reason that hydration packs are worn by sailors.

Three weeks without food is pushing it. People become less capable after only a few days without food.

Our family added, “Three months without hope.” Hope is having some form of joy with you. Pictures of loved ones. A deck of cards. Anything to help take your mind off what you are going through.

One of the biggest takeaways I can give you, if you are starting to prep, “Don’t plan on survival, plan on living. Life was strong before our modern society, and life was good.”

I close with a definition of a zombie. A zombie is that city dweller, from a deep blue city, that hasn’t eaten in a week, is drinking unfiltered water wherever they find it, and they are stripping the countryside clean of all food and goods.

We saw zombies burning down cities because a criminal died of heart disease while in police custody. When you think of zombies, think of those drones, living in a city with less than 24 hours of food.