Asberry.org

Author: aron

  • Hallelujah – The Podman Stack Works!

    I’m not sure where the mental block came into play with the ability to bring online the rootless podman reverse proxied applications listed as a subdomain to asberry.org BUT it was real and it’s now gone. The last sticking point was the Apache conf files for hosting the virtual directory and I finally got AI to spit out something that worked. I’m super excited it’s external to the httpd.conf and related files so I can just create a new conf for each app that’s brough up. Documentation coming soon to the tech blog.

    The first app brought up is linkwarden. Not something super handy but it allows me to share links by just telling someone to go to links.asberry.org which is nice. I do need to fix the reboot not restarting it along with nextcloud stopping but it’s on the list!

  • Football is Back

    I’m certainly not a fanatic but I’m happy to see that professional football is back. The hall of fame game is tonight and while it’s preseason and doesn’t count for anything, it means that fall will eventually get here. Football is the transition from the unbearable heat to the nice fall and slight winter. And it’s nice to have on in the background.

    We did get the initial box for the GenCaddy today. I’m not sure what to make of it, there’ not much to it, it’s a box that will probably get thrown away. Not sure how much it will be yet and I still have to come up with the writing for the outside of it but it looks like it will do the job.

  • Stupid Summer

    I’m so sick of the heat. I mean I don’t have to work in it at all or anything like that but it’s just miserable outside. I went for a walk at 0630 this morning and it was 81 degrees with a feels like of 86. That’s like 8 degrees hotter than it ever gets in the house. I have a treadmill but I like it better outside just not in this heat.

    Goals for today are to get the website running properly by testing the GPT generated code locally to validate MySql can connect properly, then I can holler at the Hostinger support because it’s not working.

    And it’s time to clean the office, well, it’s been time to clean the office but with progress made in the bedroom yesterday, I’ve got momentum on my side.

    Oh! I got a call that the box is ready for review. Now I get to see how much it cost to box the GenCaddy. I have a feeling it’s going to be a bunch and it’s for something that is just going to get thrown away anyway, kind of sad but the truth of it is, the consumer is paying for it. It’s my duty as a business to get them the best deal on that.

  • Vacation State of Mind

    Find myself in Rockwall today, hanging out at a Tru by Marriot and the pool that’s part of it. The room is nice and all but the AC sounds like a diesel truck, and not a well maintained one like mine but like one from Mexico. I just put one in my garage that is much quieter.

    Went for a walk by ‘The Harbor’. It would probably be an amazing place except for the fact that it was Monday and a million degrees out. They had an amazing looking fountain, but it was turned off and drained. Maybe they fire it up when they have concerts in the park there.

    Had dinner at Dodie’s, a cajun place in the Harbor, it was really good food. Would recommend staying away from the Bearded Monkey bar & grill in Rockwall, terrible service at that place but it did give us time to find someplace else to eat out of the sun.

  • End of July

    It’s summer, right at 100 with a heat index of 107 or something like that. The air conditioner in the garage has been a godsend. I’ve been able to get things done out there that I just couldn’t have done without having a place to do them. You just can’t replace a carburetor in the living room regardless of what some people will tell you.

    Tomorrow I’m expecting the rebuild kit for my Ryobi S430 trimmer head. $18 for the whole kit including spark plug. If this is anything like the one for the pressure washer, I’m going to be a happy camper. We shall see.

    Also I’ve been able to use it to help with taking pictures for the GenCaddy. The light box seems to be working well for the contents of the package. I started with AI to build the website and I’ve been blown away so far. Unfortunately the Hostinger AP web site builder uses credits, it wasn’t very clear of what they are, what they do and how many you need. That seems to be an issue with the AI models these days. So I decided to use ChatGPT since I bought the license. Now I just need pictures and since I decided to go with the 1 inch wide reflective strip, I have to take all new pictures for the web site so that it will match what will actually be in the package. So I need to take another billion pictures. But I’m confident I’m on the right path even though ChatGPT told me to go with Shopify basic.

  • Frozen Peanut Butter Bars

    Untried from here but damn they sound good.

    Ingredients

    For the crust

    • Cooking spray
    • 22 Oreo sandwich cookies (about 9 ounces)
    • 5 tablespoons unsalted butter, melted

    For the filling

    • 8 ounces cream cheese, at room temperature
    • 1 3/4 cups cold heavy cream
    • 1 cup creamy peanut butter (not natural)
    • 1 1/2 cups powdered sugar
    • 2 teaspoons vanilla extract
    • 4 regular-sized Reese’s Peanut Butter Cups, coarsely chopped (optional)

    Shop Recipe

    Instructions

    Make the crust:

    1. Lightly coat an 8×8-inch square baking pan (at least 2 inches high) with cooking spray. Line the pan with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
    2. Process 22 Oreo cookies in a food processor until fine crumbs form, 30 to 60 seconds. Drizzle in 5 tablespoons melted unsalted butter and pulse until evenly moistened, about 5 (1-second) pulses. (Alternatively, place the cookies in a re-sealable plastic bag and crush with a rolling pin into fine crumbs. Transfer to a medium bowl and stir in the butter.)
    3. Transfer to the baking pan and use the bottom of a flat measuring cup or your hands to firmly press it into an even layer. Freeze for 10 minutes. Meanwhile, make the filling.

    Make the filling:

    1. Beat 1 3/4 cups cold heavy cream in a stand mixer with the whisk attachment on medium speed until firm peaks form, 5 to 8 minutes. Transfer to another bowl.
    2. Beat 8 ounces room-temperature cream cheese and 1 cup creamy peanut butter together in the stand mixer (no need to clean) with the paddle attachment on low speed until smooth, 10 to 20 seconds. Gradually beat in the 1 1/2 cups powdered sugar until combined, scraping down the sides of the bowl as needed. Beat in 2 teaspoons vanilla extract.
    3. Working in two increments, fold the whipped cream into the peanut butter mixture with a flexible spatula just until combined and no streaks remain.
    4. Transfer to the crust and spread into an even layer. Garnish with 4 coarsely chopped Reese’s Peanut Butter Cups if desired.
    5. Cover and freeze until set, at least 4 hours or up to overnight. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Let sit at room temperature for 15 minutes. Cut into 12 or 16 pieces, wiping the knife clean between each cut for the cleanest-looking slices.

    Recipe Notes

    Storage: Freeze in an airtight container for up to 1 week.

  • ERP Up and Running

    I’m super happy that I’ve been able to get the ERP for GenCaddy up and running. We’re going to be using Dolibarr for the starting point. So far it’s been a bit of an issue inputting the PO’s but we’re making progress.

  • Summer Heats Up

    I’ve had a lot going on recently and I haven’t been smart enough to blog about it, so let’s go over the highlights…

    • Finished the retaining wall by raising it and bricking up on the top so that it looks nice. I’ve even added 600 lbs of top soil to the other side to level it out. Will add more as needed.
    • Finished the upper part of the shed. When I built it 5 years ago, I only put an attic over half, in all honesty the plans didn’t call for it but it was safer to put up the roof. Now it’s completely built out with a pull down ladder to access the upper storage and there are even lights up there.
    • I installed a DIY mini-split into the garage with the outdoor unit hanging on the wall behind the garage. It looks good considering you have to loop the line set. It’s been an amazing change and it’s only a couple days old.
      • The AC was installed Friday, Saturday I cooled it down and was able to finally put the new carburetor on the pressure washer. And while I was at it I changed the oil and the spark plug. It was a pain in the ass to put it all back together but once it was, it fired up on the first start and ran like a champ. It wouldn’t have gotten done without a cooled garage to work in.
    • I fixed the back corner of the house. It has been screwed up since I rented the skid steer and leveled the RV parking spot. I had to pull it all apart, replace the fascia board (it was 7.25 but I could only find 6 so I had to buy a 12 foot piece and cut it in half and glue them together and then rip it down to 7.5) and put it all back together.
    • I’ve swapped out the trailer side connector for the blade type that the Dodge paper said is needed. I plugged it in and it didn’t say trailer brake disconnected but then again it never does until you get it on the road.

    I’m thankful that things seem to be working themselves out and that progress is being made. I’m not sure where its all going but forward is good.

  • Changes Afoot

    We’re going to be making some changes here at Asberry.org. This is part of the reorganization to better showcase things that are important to me. Travel, pets, nature and computers to name a few. We’re also going to be adding more recipes and articles about health, both physical and mental.

    Most importantly, I’m going to exercise my 1st amendment rights to say what I want. This platform is mine and controlled by me and while yelling into the void of Facebook or Reddit is fine, it’s controlled by their algorithms and terms of use while this site goes by my say. Hopefully the ride won’t be too bumpy.

  • Honey Garlic Salmon

    In the spirit of eating healthier, I’ve been trying to incorporate fish in the diet a couple times a week. My old go to for fish is battered and deep fried cod but that’s evidently not “healthy” fish. So there’s salmon (which is terrible battered and deep fried) and with proper cooking you can make a pretty healthy meal of it.

    The recipe is for 4 6oz portions of salmon but I’ve done the same for 2 and it works out perfect if you use the sauce for the rice. Steam up some broccoli and it’s a healthy and quick meal.

    Taken shamelessly from here.

    SALMON

    • ▢ 4 (6 oz each) salmon filets
    • ▢ 1/2 tsp kosher salt
    • ▢ 1/2 tsp black pepper
    • ▢ 1/2 tsp smoked paprika (or regular paprika)
    • ▢ 1/4 tsp blackening seasoning (optional)

    SAUCE

    • ▢ 3 Tbsp butter
    • ▢ 2 tsp olive oil
    • ▢ 6 cloves garlic minced
    • ▢ 1/2 cup honey
    • ▢ 3 Tbsp water
    • ▢ 3 Tbsp soy sauce
    • ▢ 1 Tbsp sriracha sauce
    • ▢ 2 Tbsp lemon juice

    Instructions

    • Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside.
    • IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack up high the sauce will burn.
    • Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
    • Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
    • Broil salmon on high (my oven is set to 550°F for high) for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
    • Garnish with minced parsley if desired.

    Here’s to your health!!!