• 1 large can brooks (or kunners) chili beans
• 1 large can tomato sauce
• 2 cans dark red kidney beans (add one for more beans)
• 1 can (15 oz) diced tomatoes
• 1 lb hamburger
• onions
• chili powder
• tobasco sauce
• other spices to taste

Brown hamburger, and onions.  Combine all ingredients in CrockPot and cook on low for 6-8 hours.

After a few days of debating whether or not to buy a Nexus One, I finally gave in a bought one.  Rachael ended up getting a Droid Eris (Verizon) for Christmas, so in the course of a few weeks I gained access to two fantastic Android-powered phones.  I had been compiling a list of mobile application ideas and the fact that I now have the hardware to test on motivated me to start looking into Android development.

After getting the Android SDK setup I needed to connect my N1 and push an application to it for testing on real hardware.  I found some Android documentation that discussed connecting up an Android device over USB.  However, after following the steps on this page, I was still seeing strange output when running adb devices:
List of devices attached
????????????    no permissions
This led to some searching which turned up a blog post.  Basically, the Google Android team hasn’t added the Vendor ID for the Nexus One.  Apparently HTC’s USB Vendor ID isn’t correct.  So, I followed these steps to fix it:

1. Create/edit a udev rules file:
   sudo vim /etc/udev/rules.d/51-android.rules
2. Add the following line to this file:
   SUBSYSTEM=="usb", SYSFS{idVendor}=="18D1", MODE="0666"
   (Note the vendor ID of 18D1. This was changed from the HTC vendor code of 0BB4.)
3. Restart udev using either
   sudo reload udev
   or
   sudo service udev reload
4. Connect your Nexus One.
5. Run
   adb devices
   and you should see something like
   List of devices attached
############ device

Hopefully Google updates the documentation to include the Vendor ID 18D1 rather than making us hunt for this number ourselves.  Enjoy!

A few weeks ago a friend of mine gave me her dying iPod Classic.  She noted that it had started acting erratic after being dropped one too many times.  The device would skip playing parts of songs and lock up periodically.  She noted that since I’m usually one to tinker with and hack on devices, she figured I might find a good use for it–more so than she had for it at least.  Well, I’ve definitely found a good use for it by swapping out the original hard drive for flash-based solution.  The device works (nearly) like new.  Here’s how I did it.

I started the process just looking for a replacement disk.  I found various sites that sold them, but they all ranged from $120+.  I wasn’t looking to put too much money into this project.  Also, I didn’t like the idea of having a moving-parts iPod anyway since the whole reason I obtained the device in the first place was because a non-solid-state disk had been dropped one too many times while in operation.  For these reasons, I began searching for a solid-sate solution that would allow me to revive my broken iPod.

Some searching yielded the site of an interesting adapter that converts the ZIF interface of the original hard disk to one that accepts Compact Flash cards.  Additionally, the adapter was designed for exactly this purpose: converting a hard disk iPod to a solid-state device.  This was exactly what I was looking for!  After spending ~$25 on the adapter, and picking up a 32GB Kingston CF card from amazon for ~$80, I had located all the hardware I would need for the project.

Before ordering the adapter and CF card, I did want to make sure I could take the iPod apart without ruining it.  I found a few good tutorials, with the best being one at iFixIt.com.  Also, I discovered other posts about doing exactly what I wanted to do.  This site is a bit more hardcore than I was looking for (he was hand soldering connections, but the upgrades are for much older generation iPods).  I used ideas for taking apart the iPod from this post (rather than specialized tools, I used a razor blade and a few very small flat-head screw driver bits).  Using all of this, I successfully managed to take the iPod apart (without breaking anything!) and was confident I could use the hardware to complete the upgrade, so I placed the orders.

iPod, dead hard drive, ZIF to CF adapter, and 32GB CF card

Dead (dying) hard drive

iPod Classic

ZIF to CF adapter made by Tarkan Akdam (2)

ZIF to CF adapter made by Tarkan Akdam (1)

Once both the adapter and CF card had arrived, actually doing the upgrade was pretty simple.  The trickiest part of the process was actually taking apart the iPod.  The very small ribbon cables are probably the most delicate parts and getting the out of their respective connectors and putting them back in required a little patience and gentle-handedness.

Once I had inserted the CF card into the ZIF to CF adapter, I placed the adapter into the iPod housing, hooked up the various ribbon cables, and snapped the two halves of the case back together.  I connected the device up to iTunes and, after reformatting the new ~30GB volume, I had a working solid state iPod Classic!

After loading up the iPod with music and playing with it for a few weeks, I only have a few complaints.  First, the device still locks up periodically when I’m using it.  This is mostly when I first start playing a new set of songs.  I suspect that this is due to the slower CF card that I picked up.  Second, the CF card is only 32GB, so I can’t fit all of my music on it.  However, I think in time CF card prices will come down and I’ll be able to swap the current card out with a 64GB or 128GB card.  Other than these two complaints, I’m very happy with this hack.  I ended up with a 32GB flash-based iPod classic for ~$100.  Check out the full set of pictures below.

Ingredients (Sweet potatoes):

• 3 cups mashed sweet potatoes (~1 large 2lb 8oz can ‘Bruce’s Yams’)
• 1 tsp vanilla
• 2 eggs
• 1/2 cup sweetened condensed milk
• 1/3 stick butter

Ingredients (Topping):

• 1 cup ground corn flakes (or frosted flakes)
• 1/2 cup chopped walnuts
• 3/4 stick butter
• 1 cup brown sugar

Directions:

1. Mash sweet potatoes together with vanilla, eggs, sweetened condensed milk, and butter (small bits of unmelted butter will be present after mashing)
2. In a separate bowl, combine topping butter with ground corn flakes, chopped walnuts, and brown sugar (make sure mixture is mostly uniform, no large chunks of butter should remain)
3. Grease baking dish
4. Spread mashed sweet potato mixture into dish
5. Spread topping mixture over sweet potatoes evenly
6. Bake at 350 degrees for 30 minutes

The sweetness of this dish almost puts it in the desert category.  It’s very tasty–a wonderful thanksgiving companion to more savory dishes.

• 1 box family size brownie mix
• 1/4 cup flour
• 1/4 cup vegetable oil
• 3 tbsp. water
• 2 eggs
• 1 cup chocolate chips (or peanut butter chips or butterscotch chips)
• 1/2 of a jar of peanut butter (~16 oz)

Directions:

1. Combine brownie mix, flour, vegetable oil, water, eggs, and chocolate chips
2. Heat peanut butter in a small bowl for 30-60 seconds (until it can be poured out of the bowl)
3. Thoroughly mix 3/4 of the peanut butter in with brownie mix
4. Gently fold remaining 1/4 of peanut butter into mix (don’t mix completely, leave peanut butter visible)
5. Spoon dollops of mix onto cookie sheets (non-stick foil preferred), note cookies don’t spread out much during baking
6. Bake at 350 degrees for 5-10 minutes, depending on consistency of mix

Be careful to watch the cookies as they bake so you avoid burning the bottoms.  Don’t let them cook until they look like they are done.  Taking them out when they still look uncooked (but slightly crusted on the top) is fine.  The cookies will sit up and harden when cooling.  They are a bit different from traditional cookies as they are based on brownie mix.

Ingredients:

• 1 package rolled up croissant pastry dough
• 1 can fruit filling (apple, cherry, blueberry, etc.)
• Melted butter
• Large granule sugar

Directions:

1. Roll out croissant dough triangles
2. At the large end of the triangle, put a small amount of filling
3. Roll dough with filling up, starting from large end of the triangle
4. Brush butter over top of turnover
5. Sprinkle sugar over top of turnovers
6. Bake at 350 degrees for ~20 mins, or until pasty dough is golden brown

We’ve found that adding 5-6 cherries (with very little cherry sauce) is the right amount of filling.  Also, about 2-3 apple slices seems to work well.  Also, brushing the butter over top of the turnovers helps to brown the dough a bit.  The sugar makes them a bit sweeter and look pretty.  Also, as is probably true with most pastries, it’s better to let them cool on a cooling rack so the bottoms don’t get soggy (see pictures).

Following the instructions on this site, I created a new file (/etc/hal/fdi/policy/mouse-wheel.fdi) as root that contains:

<match key="info.product" string="TPPS/2 IBM TrackPoint">
<merge key="input.x11_options.EmulateWheel" type="string">true</merge>
<merge key="input.x11_options.EmulateWheelButton" type="string">2</merge>
<merge key="input.x11_options.XAxisMapping" type="string">6 7</merge>
<merge key="input.x11_options.YAxisMapping" type="string">4 5</merge>
<merge key="input.x11_options.ZAxisMapping" type="string">4 5</merge>
<merge key="input.x11_options.Emulate3Buttons" type="string">true</merge>
</match>

If you don’t want to restart, you can log out and restart the gdm and hal services.  However, I simply restarted and scrolling worked upon logging in!

The document here is apparently the original source of this information.  I’m mostly posting this for myself for future reference (and in case either of the afore mentioned pages go down).

Waf is a Python based build system (or more generally a task execution system).  Directly from the site:

Waf is a Python-based framework for configuring, compiling and installing applications. It derives from the concepts of other build tools such as Scons, Autotools, CMake or Ant.

Just like make, waf is a quasi-declarative build system.  You define the tasks and results you require, and waf determines dependences and executes the tasks (in a valid order) necessary to produce the desired output.  However, waf differs from make in that waf actually uses a real programming language for declaring tasks and developing the build system (in case it wasn’t obvious, the language I’m referring to is Python).  This single fact alone is enough for me to want to move away from make completely.  However, waf also offers a whole slew of other extremely nice features that make it very powerful. See the project site for more details.

Until now I’ve been using make to build my LaTeX documents.  However, I’ve finally taken the time to discover how to do this with waf.  The following script (really just two functions), named wscript in the directory with the LaTeX source, is the result:

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srcdir='.'
blddir='build'
 
def configure(conf):
   conf.check_tool('tex')
 
def build(bld):
   obj=bld.new_task_gen(features='tex')
   obj.source='source_tex_file.tex'
   bld.install_files('${PREFIX}','output_pdf_file.pdf')

The first two lines define the source directory (the current directory is denoted by the ‘.’) and the name of the build directory (where all the temporary files will be stored).  The configure function simply tells waf, using the check_tool call, to ensure that the tools necessary for building LaTeX documents are present on the system.  The build function defines that we want to create a PDF document from the file source_tex_file.tex using the tex waf tool.  And that’s it… seriously.

My workflow with this setup is basically edit LaTeX file, call ./waf build install, check the output PDF, repeat.  Easy as pie.

So, if you’re looking for a fabulous alternative to make, check out waf, I’m sure you’ll be impressed.

The morning started with a drive up to one of the few places I’ve actually been bouldering, just north of the first Horsetooth Reservoir dam.  There are lots of problems here, but most are too difficult for me right now.  I’m mostly trying to build up arm strength and get my fingers a bit roughed up and used to the rock.

We ran into a local who climbs there often.  He ended up giving me some tips and let me use his crash pad for a bit while I tried to complete a move he said I should work on.  He also told me a bit about the history of bouldering in the area, including about John Gill, apparently one of the pioneers of the sport in the 60’s.  He marked problems all along Centennial Drive (the road along the east side of the reservoir) with white paint so others would be curious and attempt the climbs too.  He was a professor at CSU and ex-gymnast.

My arms get tired pretty quickly so most days I’m only climbing for 25-35 minutes, an hour total after breaks and such.   After stopping I wandered around the area with Rachael and found a little lizard friend:

Lizard Friend!

After the little lizard ran away, I headed down towards where we were told John Gill had marked one of his problems.  I found it after a bit of a walk:

White paint marking a problem by John Gill

The problem (1)

The problem (2)

Also, I found a post on the Inside Fort Collins blog on Bouldering around Horsetooth that has some interesting information.  Also, they link to Inner Strength Rock Gym which I’ve been meaning to check out–their prices don’t look too bad.

Finally, here’s an article that talks about John Gill and climbing in Fort Collins from 2001.

Also, check out the gallery here for all of the pictures from that day.

• Raw peppers (4-5): Red, orange, and yellow are best (green peppers aren’t as tasty)
• 1 cup white minute rice
• 1 pound hamburger
• 1 large can tomato sauce (29 oz)
• 1 small can diced tomatoes (14.5 oz)
• Salt / pepper / other seasonings to taste
• Shredded cheese (optional)

Directions:

1. Preheat oven to 350 degrees
2. Brown hamburger, drain
3. Cook white rice
4. Clean peppers, cut in half long way
5. Grease baking dish(es)
6. Mix rice and hamburger together
7. Mix in enough tomato sauce to coat rice and beef mixture
8. Mix in 1/4 can of diced tomatoes
9. Place halved peppers in baking dish(es)
10. Stuff halved peppers with rice/hamburger/tomato mixture
11. Cover peppers with remainder of tomato sauce and diced tomatoes
12. Bake in oven at 350 degrees for 30-40 minutes or until peppers are cooked to desired crunchiness
13. Top with cheese before or after baking (if desired)