Bowlich's Land of Links
The Master and Margarita
The sprint is a five-day process for answering critical business questions through design, prototyping, and testing ideas with customers. Developed at GV, it’s a “greatest hits” of business strategy, innovation, behavior science, design thinking, and more—packaged into a battle-tested process that any team can use.
Up until fairly recent years, game programmers have consistently used a deep class hierarchy to represent game entities. The tide is beginning to shift from this use of deep hierarchies to a variety of methods that compose a game entity object as an aggregation of components. This article explains what this means, and explores some of the benefits and practical considerations of such an approach. I will describe my personal experience in implementing this system on a large code base, including how to sell the idea to other programmers and management.
A few years ago, entity systems (or component systems) were a hot topic. In particular, Scott Bilas gave a great GDC talk (http://scottbilas.com/files/2002/gdc_san_jose/game_objects_slides.pdf – updated link thanks to @junkdogAP) on using them in the development of Dungeon Siege. The main advantages to entity systems were:
I’ve helped thousands learn tmux through my free resource under the name The Tao of tmux, which I kept as part of the documentation for the tmuxp session manager. And now, it’s been expanded into a full-blown book with refined graphics, examples, and much more.
After you've checked for existing SSH keys, you can generate a new SSH key to use for authentication, then add it to the ssh-agent.
If you don't already have an SSH key, you must generate a new SSH key. If you're unsure whether you already have an SSH key, check for existing keys.
If you don't want to reenter your passphrase every time you use your SSH key, you can add your key to the SSH agent, which manages your SSH keys and remembers your passphrase.
Pizza Meatloaf
1 Egg
1-1/4 Cup Pizza Sauce (10oz)
3 Tsp Pepper
3 Cups Wheat or Corn Flakes
2 lbs. Ground Beef
4oz Mushrooms
6oz White cheese
1/2 Onion (optional)
Mix all ingredients in a big bowl. Use half to make a layer in a 8x8x2" pan. Cover in cheese. Use the remainder to create a second layer. Cook at 350°f for 1 hr. Sprinkle cheese on top and cook until it melts.
Pierogi
PIEROGI
Printed from COOKS.COM
Dough:
3 1/2 cups all purpose flour
3 large eggs
2 tablespoons sour cream, buttermilk, or plain yogurt
1 cup water (more if required)
butter or oil
salt and pepper
Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs.
Slowly stir in the remaining water until a dough begins to form. Turn out onto a floured surface and knead gently, lifting dough to stretch.
Continue lifting and stretching the dough until the dough is smooth and somewhat sticky inside, about 3 minutes or so. Do not overwork the dough - if it begins to become elastic, allow it to rest 5-10 minutes under an overturned bowl before working with it again.
When the dough has been kneaded enough, place in a storage bag in the refrigerator to rest 20 minutes, or leave on the counter under an overturned bowl 30 minutes, to allow any gluten which may have developed to rest.
While the dough is resting, you can prepare the filling.
Filling:
3 medium or 2 very large waxy potatoes (baking)
3 tablespoons unsalted butter
1-2 tablespoons light olive oil (or schmaltz)
1 large onion, minced
2-3 cloves garlic, minced
2 cups cabbage, finely shredded
1 small leek, finely minced (optional)
2 tablespoons Parmesan or white cheddar cheese, grated
Cook the potatoes in their jackets, in a covered heavy pot with barely enough water to cover them in slightly salted water (add about 2 tsp salt to the water). Simmer over low heat until potatoes are fork tender, then remove from heat. (If you can judge when they'll be done, remove from heat 10 minutes in advance and just allow to steam in the pot with the heat turned off).
Allow the potatoes to cool sufficiently to handle, and rub off the skins with a clean towel. Drain the pot you cooked them in, and return the potatoes to the pot and shake them around a bit to dry them.
Put the potatoes through a sieve or a potato ricer if you have one, otherwise, use a masher. Set them aside.
In a skillet, combine butter and oil or schmaltz over medium heat to melt. Saute the garlic, onion, and leek, if you have one, for a few minutes until they begin to take on a translucent color.
Stir in the cabbage, turn the heat to high for 1-2 minutes, stirring constantly, reduce heat and allow cabbage to begin to brown, 6-8 minutes. Then add the potatoes, cheese, and season to taste. Remove from heat and go on to work with the dough again as the filling cools.
Remove the dough from the refrigerator and form it into balls 1 1/2 to 2" in diameter. Roll each out with a rolling pin into a 3-3 1/2" round approximately 1/8 inch in thickness. Cover the ones you've made with a damp paper towel as you work. If you prefer, you can use a KitchenAid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.
Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don't allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.
Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.
Cooking: Gently lower pierogi into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue til all are cooked. Serve fresh with melted butter, or saute in butter until lightly brown on outside.
An alternative to cooking these in water is to boil them in the broth remaining from a boiled ham, or in chicken broth.
NOTE: If your pierogi are too doughy, you either rolled the dough circles so they were not thin enough, or if their thickness was correct, they may not have been evenly rolled or cooked sufficiently. The first attempt is not always perfect, but if you note where you could have done better, your next batch will be much improved!
Submitted by: CM
Chicken 'n Cheese
1 Can Condensed Cream of Chicken Soup
1 Cup Water
1 Cupt Rice
1/2 Cup White Cheese
Chicken Breasts (Rolled in Paprika, Pepper, and Salt)
Shot of Worcestershire (optional)
Mix all ingrediants and bake at 375°f for 1 hour
Cake in a Mug
4 Tbs. Flour
4 Tbs. Sugar
2 Tbs. Cocoa
Mix with fork
1 Egg
3 Tbs Milk
3 Tbs Oil
1 Tbs Vanilla
3 Tbs. Chocolate Chips (optional)
Microwave 3 Minutes
Beet and Sauerkraut Salad
Course: Appetiser
Cuisine: Russian
Servings: 6 -8
Author: Julia Frey of Vikalinka
Ingredients
2 cups sauerkraut
2 beets boiled or roasted
1 red onion small
2-3 medium potatoes boiled
1 medium tart apple
4 medium dill pickles
3 tbsp extra virgin olive oil
salt and pepper to tasteInstructions
Put unpeeled potatoes in a pot filled with water and bring to a boil, then cook for approximately 15 minutes until fork tender. It's important that the vegetables are cooked yet firm. Boil unpeeled beets for approximately 40-45 minutes depending on the size in a separate pot. Cool until safe to handle, then peel and dice the potatoes and grate the beets.
Dice the red onion, pickles and the apple and set aside.
Take the sauerkraut out of the liquid it's packed in and drain well by squeezing out the liquid with clean hands.
In a large bowl combine sauerkraut, diced potatoes, onions, apple, pickles and grated beets, then dress with the olive oil, taste and add salt and pepper if necessary as the pickles and sauerkraut contain quite a bit of salt already.
Chill the salad to allow the flavours to meld for an hour.I'm going to suggest a different tack: Start building systems that are under direct user control, or which have a federated distribution of data such that there is no single global point of attack against all users.
So, with an internet connection faster than I could have thought possible in the late 1990s, what’s the score now? A story at the Hill took over nine seconds to load; at Politico, seventeen seconds; at CNN, over thirty seconds. This is the bullshit web.
That’s no longer true. My younger colleague @puellavulnerata observes that for a long time, there were only weird nerds, but when our traditional pursuits (programming, electrical engineering, computer games, &c) became a route to career stability, nerdiness and its surface-level signifiers got culturally co-opted by trend-chasers who jumped on the style but never picked up on the underlying substance that differentiates weird nerds from the culture that still shuns them. That doesn’t make them “fake geeks,” boy, girl, or otherwise — you can adopt geek interests without taking on the entire weird-nerd package — but it’s still an important distinction. Indeed, the notion of “cool nerds” serves to erase the very existence of weird nerds, to the extent that many people who aren’t weird nerds themselves only seem to remember we exist when we commit some faux pas by their standards.
Van Geiklswijk et al describe supplemental melatonin as “a chronobiotic drug with hypnotic properties”. Using it as a pure hypnotic – a sleeping pill – is like using an AK-47 as a club to bash your enemies’ heads in. It might work, but you’re failing to appreciate the full power and subtlety available to you.
Computing professionals' actions change the world. To act responsibly, they should reflect upon the wider impacts of their work, consistently supporting the public good. The ACM Code of Ethics and Professional Conduct ("the Code") expresses the conscience of the profession.
Posted on April 12, 2018 by Bill
Linux touchpad like a Macbook: goal worth pursuing?
Following is my proposal to improve the state of Linux touchpad drivers. It’s a cause I have spent almost a year of my spare time researching in depth. The first section, below, surveys the landscape of today’s available Linux touchpad drivers. The second section (“The Journey Here“) gets into greater depth describing the current failings of available choices. The third section (“The Path Forward“) proposes my best ideas for how we might be able to realize a Linux touchpad driver with polish level matching a Macbook Pro.
Pesto alla trapanese is Sicily's answer to Liguria's more famous basil-rich pesto sauce. They have a lot in common, as both are full of fresh basil, nuts, garlic, olive oil, and cheese. But where Ligurian pesto uses pine nuts, this one uses almonds, then adds juicy tomatoes on top of that. You can make this recipe the traditional way, with a mortar and pestle, for best results, or use a food processor for a sauce that's less work and still excellent.
Testing is a controversial topic. People have strong convictions about testing approaches. Test Driven Development is the most prominent example. Clear empirical evidence is missing which invites strong claims. I advocate for an economic perspective towards testing. Secondarily, I claim that focussing too much on unit tests is not the most economic approach. I coin this testing philosophy Lean Testing.