Treated myself to this as a late Christmas gift. Just playing around with it I’m pretty happy so far. Between 1990-1999 I used to support a small company’s worth of artists, illustrators, and layout people. I’ve never claimed to be any sort of artist, but out necessity I picked up some facility with the applications those folks used (primarily the Adobe suite.)
If you’d told me that I’d one day be able to buy an application that had essentially all of the functionality of Illustrator (at least the parts I used) for 1/20th of the price I’d have said you were nuts.
Apparently there’s a pretty feature-comparable iPad version that reads and writes the same files. I’ll try that out later.
I may start doing this periodically.
Here’s a subset of addresses from which I’ve received dictionary-based SSH attacks over the last month or so.
I’m guessing the majority of these are zombied boxes.
188.8.131.52.in-addr.arpa. 86400 IN PTR 216.ip-158-69-212.net. 184.108.40.206.in-addr.arpa. 77998 IN PTR ppp83-66.hz.zj.cninfo.net. 220.127.116.11.in-addr.arpa. 8402 IN PTR 212-83-148-113.rev.poneytelecom.eu. 18.104.22.168.in-addr.arpa. 58317 IN PTR 6b.c4.acb8.ip4.static.sl-reverse.com. 22.214.171.124.in-addr.arpa. 2125 IN PTR 126.96.36.199.adsl-pool.jx.chinaunicom.com.
Sometimes you have to do something dumb because software is being a butt. This has been one of those times.
Will quick-boil these and toss them with a touch of salt, coriander, and olive oil to go with tonight’s grilled pork chops.
Prep Time: 40 mins | Cook Time: 5 hrs | Difficulty: Medium
Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.
Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.
Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.
Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.
Cover and cook on LOW for 5 hours, or until the chicken is very tender.
Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.
Serve over hot rice and peas, topped with a generous amount of chopped cilantro.
‘Twas brillig, and the slithy toves
Did gyre and gimble in the wabe. “Beware the Jabberwock, my son!
All mimsy were the borogroves The jaws that bite, the claws
And the mome raths outgrabe. that catch!
Beware the Jubjub bird,
He took his vorpal sword in hand And shun the frumious Bandersnatch!”
Long time the manxome foe he sought.
So rested he by the tumtum tree And as in uffish thought he stood
And stood awhile in thought. The Jabberwock, with eyes aflame
Came whuffling through the tulgey wood
One! Two! One! Two! And through and And burbled as it came!
The vorpal blade went snicker-snack. “Hast thou slain the Jabberwock?
He left it dead, and took its head, Come to my arms, my beamish boy!
And went galumphing back. Oh frabjous day! Calooh! Callay!”
He chortled in his joy.
‘Twas brillig, and the slithy toves
Did gyre and gimble in the wabe.
All mimsy were the borogroves
And the mome raths outgrabe.
— Lewis Carroll, “Jabberwocky”