Hey Everyone,

If you had problems with recent builds on linux, make sure to download 416. Thank Ariel G. for providing us with some extra info. If you're a mac user, stay frosty! tasty treats on the way in the next week.

0.6.416

- Fix a segmentation fault on linux that was preventing Dropbox from starting for many users

- The obligatory and mysterious "more minor bug fixes"

0.6.415

- A couple more minor syncing/stability improvements

0.6.414

- Fixed bug where dropbox would force a relink on every boot

- A couple more minor stability improvements

0.6.410

- Syncing large files is now much more reliable.

- Better handling of proxy servers (fixes some cases where a Dropbox restart was required to sync).

- Tray icon is a lot prettier on Linux machines.

- More bug fixes surrounding moving your Dropbox folder.

- Various other tiny fixes :)

Win: http://dl.getdropbox.com/u/17/Dropbox%200.6.416.exe

Mac: http://dl.getdropbox.com/u/17/Dropbox%200.6.416.dmg

Linux x86_64: http://dl.getdropbox.com/u/17/dropbox-lnx.x86_64-0.6.416.tar.gz

Linux x86: http://dl.getdropbox.com/u/17/dropbox-lnx.x86-0.6.416.tar.gz

For an error free install on Linux, first make sure Dropbox is stopped by choosing "Stop Dropbox" from the tray icon menu. Then run the following commands in your home directory:

$ rm -r .dropbox-dist/

$ tar xzf dropbox-lnx.x86_64-0.6.416.tar.gz # or x86

Then start Dropbox again from Nautilus. :)

Hoppel Poppel












	Recipe Source: Benji's Preparation Time: 5 minutes Cook Time: 30 minutes Servings: 4 If you are looking for a really big breakfast in Wisconsin or Iowa, find a place that serves hoppel poppel. At Benji's deli in Milwaukee it is part of a large menu that includes such traditional Jewish fare as corned beef and fried kreplach. It is listed as a Benjy's special, and customers have their choice of regular hoppel poppel, which is browned potatoes, salami, and scrambled eggs, or super hoppel poppel, which added green peppers, mushrooms, and melted cheese to the formula. This recipe makes 4 very large servings or 6 modest ones.
Ingredients: 8 small, thin-skinned potatoes 1/4 cup corn oil 6 tablespoons butter 1 cup diced onion (optional) 2/3 cup sliced mushrooms 1 cup diced green pepper 1 cup diced all-beef salami 10 eggs 2 tablespoons milk 2 tablespoons chopped fresh parsley 1 cup grated cheddar cheese salt and black pepper to taste	Directions: Boil the potatoes until just barely tender, 15 minutes. Drain and cut them into 1/4-inch slices. In a large skillet over medium heat, fry the potatoes in the corn oil, tossing and stirring until they begin to brown. Add the butter to the skillet, then onions, pepper, and salami. Continue cooking and stirring until the potatoes begin to get crisp, the salami is crusty, and the vegetables are limp. Add the butter to the skillet, then onions, pepper, and salami. Continue cooking and stirring until the potatoes begin to get crisp, the salami is crusty, and the vegetables are limp. Lightly beat the eggs with milk and parsley in a medium bowl. Pour them into the skillet over all the other ingredients. Stir occasionally. As the eggs begin to set, sprinkle on the cheese. Cover and cook without stirring about six more minutes, until eggs are fully set but still moist. Accompany hoppel poppel by toast or toasted bagels.

Ingredients (Makes 2 burgers)

1/2 lb. Ground Chuck

1/2 lb. Ground Sirloin

2 slices of bacon chopped

1 tablespoon Salt

1 tablespoon Pepper

2 tablespoon olive oil

1/2 an onion sliced thinly

1 tablespoon brown sugar

4 tablespoon Worcestershire sauce

1 tablespoon balsamic vinaigrette

2 tablespoons Blue Cheese

2 tablespoons Gruyere Cheese

Fresh Arugula

2 French Rolls

Step 1. Combine 2 tablespoons of Worcestershire Sauce, Salt, Pepper and Beef in a bowl and mix.  Divide the meat in half and form into 3/4 inch thick patties

Step 2. Heat up a pan with a tablespoon of oil until it is smoking hot and place the two patties into the pan and cook for about 3 minutes on each side.

Step 3. In another pan, cook the bacon until it is crispy.  Remove half for use later.   Throw in the onions, brown sugar and Worcestershire sauce and cook the onions until they are nice and brown and caramelized.  Add the 1 tablespoon of balsamic vinegar, salt and pepper to taste and set aside.

Step 4. Take the patties off the heat and place the Gruyere and blue cheese on top, followed by a layer of the caramelized onions and bacon mixture.  Place the patty on top of a french roll and top off with Arugula.  Cut the burgers in half and serve.

You will need:





• 1 (14.5 ounce) can of Garbanzo beans


• kosher salt and pepper


• 1/3 cup flour


• 1/2 teaspoon granulated garlic


• Extra virgin olive oil for drizzling






1. Preheat oven to 400 degrees.


2. Drain the garbanzo beans and gently pat dry. Season lightly with salt and pepper.


3. In a resealable plastic bag shake together flour, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground pepper and granulated garlic. Add garbanzo beans and toss to lightly coat.


4. Shake off any excess flour. Lay garbanzo beans in a single layer on a baking sheet. Drizzle with extra virgin olive oil. Bake 25-35 minutes, shaking the baking sheet every 10 minutes or so to roll the beans around. When they are done they will be golden brown and crunchy. (Note: Keep an eye on them towards the end, if they look like they are getting too dark remove them,  a few of mine burned and let me  tell you a burnt garbanzo bean is not so tasty.)

Rule of Thirds

The most important elements (the horizon and the haystack) are placed on or around the lines and points of intersection. Image by Cayusa.

Imagine that your image is divided into nine equal segments by two vertical and two horizontal lines. Try to position the most important elements in your scene along these lines, or at the points where they intersect. Doing so will add balance and interest to your photo. Some cameras even offer an option to superimpose a rule of thirds grid over the LCD screen, making it even easier to use.

Balancing Elements

The figure in this scene is balanced by the rocks in the foreground. Image by manipula.

Placing your main subject off-centre, as with the rule of thirds, creates a more interesting photo, but it can leave a void in the scene which can make it feel empty. You should balance the 'weight' of your subject by including another object of lesser importance to fill the space.

Leading Lines

The line of the chain leads the eye into the scene towards the boat.

When we look at a photo our eye is naturally drawn along lines. By thinking about how you place lines in your composition, you can affect the way we view the image, pulling us into the picture, towards the subject, or on a journey 'through' the scene. There are many different types of line - straight, diagonal, curvy, zigzag, radial etc - and each can be used to enhance our photo's composition.

Symmetry and Patterns

The symmetry of this scene is broken by the uneven staircase and the closed curtain. Image by B G.

We are surrounded by symmetry and patterns, both natural and man-made, and they can make for very eye-catching compositions, particularly in situations where they are not expected. Another great way to use them is to break the symmetry or pattern in some way, introducing tension and a focal point to the scene.

Viewpoint

The unusual viewpoint of this photo makes for an interesting composition. Image by dollie_mixtures.

Before photographing your subject, take time to think about where you will shoot it from. Our viewpoint has a massive impact on the composition of our photo, and as a result it can greatly affect the message that the shot conveys. Rather than just shooting from eye level, consider photographing from high above, down at ground level, from the side, from the back, from a long way away, from very close up, and so on.

Background

The plain background in this composition ensures nothing distracts from the woman's face. Image by Triotex.

How many times have you taken what you thought would be a great shot, only to find that the final image lacks impact because the subject blends into a busy background? The human eye is excellent at distinguishing between different elements in a scene, whereas a camera has a tendency to flatten the foreground and background, and this can often ruin an otherwise great photo. Thankfully this problem is usually easy to overcome at the time of shooting - look around for a plain and unobtrusive background and compose your shot so that it doesn't distract or detract from the subject.

Create Depth

The tree stump in the foreground adds depth to what might otherwise be a flat scene. Image by spodzone.

Because photography is a two-dimensional medium, we have to choose our composition carefully to conveys the sense of depth that was present in the actual scene. You can create depth in a photo by including objects in the foreground, middle ground and background. Another useful composition technique is overlapping, where you deliberately partially obscure one object with another. The human eye naturally recognises these layers and mentally separates them out, creating an image with more depth.

Framing

The archway in this scene provides a natural frame for the ruin in the background. Image by Les Bessant.

The world is full of objects which make perfect natural frames, such as trees, archways and holes. By placing these around the edge of the composition you help to isolate the main subject from the outside world. The result is a more focussed image which draws your eye naturally to the main point of interest.

Cropping

By cropping in tightly on the eye, the viewer's attention is focussed fully on it. Image by m00by.

Often a photo will lack impact because the main subject is so small it becomes lost among the clutter of its surroundings. By cropping tight around the subject you eliminate the background 'noise', ensuring the subject gets the viewer's undivided attention.

Grilled Vietnamese Pork with Vermicelli Noodles and Nuoc Cham

- serves 4 -

Adapted from Une-Deux Senses.

Ingredients

For the marinade:

8 cloves of garlic, minced

5 tablespoons fish sauce

4 tablespoons sugar

1/2 tsp ground black pepper

2 pounds of pork shoulder

1 package of rice vermicelli

1 head of butter lettuce, torn into small pieces

1 bunch of mint

Olive oil

For the sauce (also known as nuoc cham):

1/4 cup sugar

Juice of 1 lemon

1/3 cup fish sauce

1/2 cup water

2 cloves of garlic, minced

1 carrot, thinly sliced or julienned (depending on your preference)

1 to 2 teaspoons chili paste

Procedure

1. Place pork in the freezer until it firms slightly, 45 to 60 minutes. Remove the pork from the freezer, thinly slice and place in a large ziploc bag.

2. In a small bowl, mix the ingredients for the marinade. Pour marinade into the bag with the pork and seal, removing as much air as possible. Place in the refrigerator and allow to marinate for one hour to overnight.

3. In a small bowl, mix the ingredients for the sauce. Place in the refrigerator until ready to use.

4. Right before grilling, bring a large pot of water to a rolling boil. Add the vermicelli noodles and cook until tender, about 2 to 4 minutes. Drain the noodles and rinse with cold water to stop the cooking process, set aside.

5. Remove the pork from the fridge. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Grill pork immediately over the hot fire until cooked through and charred well on both sides, about 5 to 10 minutes. Remove pork to a plate.

6. To assemble, place noodles in bowl or on a plate, then top with the grilled pork, lettuce and mint. Drizzle with the sauce and enjoy!

Peacamole

- 300 grams (10 1/2 ounces) shelled green peas, frozen or fresh but not canned

- 1 drop cilantro essential oil for cooking, or a small bunch fresh cilantro

- 2 tablespoons whole almond butter (like peanut butter but made with unblanched almonds; look for it at natural foods stores)

- 1 clove garlic, minced (optional)

- 1 dash Tabasco sauce

- Salt, black pepper

Makes enough for an appetizer for 4.

Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature.

If you're using fresh cilantro, pluck the leaves and set aside.

In the bowl of a food processor or blender, combine the peas, almond butter, cilantro (essential oil or fresh leaves), garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add just a little bit of water, a teaspoon at a time, until soft enough to mix.

Taste and adjust the seasoning. Spread on pieces of multigrain crispbread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days.

Okonomiyaki (Japanese Pizza) Recipe

Leeks are notoriously gritty. To clean them well I typically slice them lengthwise and then submerge them in a big bowl of water - where I rinse and swish them to loosen up any dirt. Drain and repeat if needed. Then chop/slice.

2 cups cabbage, finely shredded

1 cup leeks, well washed and chopped (see head notes)

2/3 cup whole wheat pastry flour (or apf flour)

a couple pinches of fine grain sea salt

2 eggs, beaten

1+ tablespoon olive oil

Garnish: toasted slivered almonds, chives/ herbs

Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.

Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.

When you are finished cooking, sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately.

Serves 1 - 2.

#24: Unmount busy drives



• Difficulty: Easy
  
• Application: bash
  



You are probably all too familiar with the situation - you are trying to unmount a drive, but keep getting told by your system that it's busy. But what application is tying it up? A quick one-liner will tell you:





lsof +D /mnt/windows




This will return the command and process ID of any tasks currently accessing the /mnt/windows directory. You can then locate them, or use the kill command to finish them off.

But if you're the sort who refuses to follow links on principle, the article I linked offers this explanation of what she meant by "Modern Medieval":

"Techno fabrics and modern architectural silhouettes combined with the romance of old world Venice through soft organzas and the illusion of Fortuny pleating vis-à-vis sewn strips of fabric that created a bib effect on some of the dresses."