Tag: Photography

Running my own server again

A year and a half ago, my brother gave me a Raspberry Pi 3 as a birthday present, suggesting that I should use it to run my own server.

I used to run my own server. A friend who liked to build such things had built it. It had two ethernet ports, one connected to my cable modem and the other connected to my WiFi router, and it was running OpenBSD (then the most secure OS easily available) and was configured to serve as a firewall.

I used it as a server in other ways. I put an extra disk drive (40 GB!) in it where I could store files that I might want to access from elsewhere. (In particular, when I went to Clarion I copied my latest draft of my current story there each evening, in case of catastrophic computer failure.)

It didn’t require much upkeep, but it required more than none—which turned out to be more than I wanted to devote to it. At some point a serious security flaw was discovered in the OpenBSD release I was running. By then most desktop machines had built-in firewalls as did most routers, and I had Time Machine as a backup solution. It seemed safe to give up my server, and easier than updating it.

In the years since then, the use of cloud services has become ubiquitous, to the point that practically everything I do ends up in the cloud—my photos go to both Flickr and Google. I also use Dropbox (where I have Scrivener stash a backup copy of everything I’m writing) and I stash some amount of my music at both Google and at Amazon.

That’s all great—those services are well backed-up, and the servers are very likely running the latest security patches—but I really like the idea of having my own data on my own machines. But I want that without giving up the advantages of having my data in the cloud. Hence wanting to have my own server.

All that as prequel to my brother coming to visit this past week, and helping me get my Raspberry Pi server up and running.

Once the basic install of Raspbian was up and running, I went ahead and ordered a bit of hardware for it. I got a short ethernet cable to connect it to my router, so that it doesn’t have to do WiFi for basic connectivity (although WiFi and Bluetooth are built in). I also got a slightly more powerful USB power supply for it, mainly because I also got a portable USB hard drive that takes its power from the USB port, meaning that the power needs to be available to the Raspberry Pi. Finally, I got a case for it, so that I don’t just have a naked circuit board sitting on my dresser.

This time the hard drive is 1 TB rather than 40 GB.

For cloud functionality I’m following my brother’s example and running syncthing, which has the advantage of being able to handle being behind a NAT and not having a port exposed to the outside world. I’m running it on my Android phone as well and sharing my photos with a third place: my server. The server then shares them with my desktop machine, so they’re available to use. (That’s how I got the photo above: Taken with the phone and then transferred to the desktop within about a minute.)

I’m still sorting out my sharing strategy. I don’t want to share my whole Music folder with my phone, because it would use all the space there. (I’ll probably end up making a folder with an “essential subset” of my music to share with the phone.) I don’t think I want to share my whole Documents folder on my desktop machine, but I’m not sure yet. For the time being I’m sharing a folder I call “Active writing” with the files I’m currently working on, on the desktop, the server, and my laptop. That way they’ll be available wherever I want to work on them.

Other things are tougher. I’d like to have my own calendar server, but that doesn’t seem easy. I should go back to my post on the google-free option and see what else I was thinking about that I might now be able to implement.

For now, though, I’m pretty happy.

My previous server was rack mount width and maybe four or five inches tall, about the size of a stereo component. This one is maybe 3 inches by 5 inches, rather smaller than the hard drive it’s sitting on.

Learning to burn

The guy who has been leading the stewardship effort for the patch of prairie right next to Winfield Village is looking to transition some of the effort to someone who lives here, and I have expressed a willingness to take on some of the stewardship tasks.

This would primarily consist of working to remove non-prairie species, together with using the prairie for education, and advocating for the prairie when other people imagine some other use for the land. But one essential step with maintaining prairie land is occasional burning. I could probably manage the rest of it, but I’m certainly not qualified to do a prairie burn.

To start to remedy that, yesterday I participated in a burn at a small patch of prairie land near Urbana, managed by a guy from Pheasants Forever. I had told him of my interest in learning to manage a burn, so he talked me through what he did as he did it, explaining the thought-process behind where he started and what he burned, and also introduced me to the equipment involved.

The patch of prairie we burned was 1.5 acres, and took a little over an hour to burn.

I neglected to get a picture of myself taken while I was dressed in my Nomex coveralls, but above see a nice picture from the burn itself, and below for an older picture of our own little patch of prairie.

Inktobering

I’ve been doing a pen-and-ink drawing each day this month for #inktober. I’ve been sharing them on Twitter, but obviously I should be sharing them here on my site as well.

So, here’s a gallery with my #inktober drawings, I’ll try to keep the gallery updated as the month of #inktober proceeds.

Made my own lard

People have almost certainly been cooking with lard since the domestication of pigs close to 10,000 years ago. Along with butter and olive oil, lard must be one of the oldest “processed foods” around.

When I was writing my post on whether or not saturated fats would kill us all, I discovered that “grocery store” lard is often bleached (bad) and often partially hydrogenated (terrible). So it occurred to me that I probably ought to try to get some less-processed lard.

I asked at a local butcher, but they said they didn’t sell lard. Then I asked at the University of Illinois Meat Lab, which said that they didn’t make lard, but that they could set aside some pig fat for me, if I wanted.

Due to the room being a bit noisy, I hadn’t quite heard what they said, and had thought that I would be getting lard. But no: I got a couple of pounds of vacuum-packed frozen pig fat.

But that was okay. I read a couple of web pages on how to make lard, and went ahead and rendered it myself.

They had given me nice clean fat—just a modest amount of blood and connective tissue remained attached. I let it mostly thaw, cut it up into quarter-inch cubes, put it in a heavy pot with just a little water, got it just hot enough to simmer, and let it just barely simmer for a couple of hours so that the fat melted away from the connective tissue. Then I ladled it all through some cheese cloth and a colander (which kept the “cracklings,” i.e. lightly fried connective tissue, and let the melted lard drain through). I poured the melted lard into a mason jar, let it cool, and popped it into the fridge.

Now I have a couple of cups of snowy white lard that I can be sure has neither been bleached nor hydrogenated. (See photo at top. For color reference: Yes, the mason jar is purple. Long story.)

I don’t use much lard—mostly I just use it to touch up the seasoning on my cast-iron cookware, very occasionally to cook something where I don’t want a butter or olive flavor—so I expect this will last me a year or more. It was easy enough to do that I don’t think I’ll hesitate to render my own lard again when I run out.

As long as I was rendering fat I went ahead and re-rendered some beef tallow that I’d skimmed off the top of the sauce for a pot roast that I made a couple of weeks ago. I just melted it, cooked it long enough to boil off the watery bits, and then poured it through a strainer to get the bits of rosemary leaves and mushrooms that had clung to it when I skimmed it.

It’s kind of odd tallow, because it still has plenty of rosemary and mushroom flavor, and is red because of the tomato paste in the pot roast sauce, but it makes a fine fat for sauteing veggies, cooking omelettes, etc.

More carbon in the air means less nutritious food

An interesting and important article about a researcher gathering data that seem to show that although more carbon in the air means plants grow faster, the result is plants with more sugar but less protein, minerals, vitamins, and other nutrients:

http://www.politico.com/agenda/story/2017/09/13/food-nutrients-carbon-dioxide-000511

the protein content of goldenrod pollen has declined by a third since the industrial revolution—and the change closely tracks with the rise in CO2.