- 1/2 Cup Lemon Juice
- 1/2 Cup Olive Oil + 2 Tablespoons
- 1/2 Cup White Vinegar
- 1.5 Tbsp. Indian Red Pepper
- 2 Tbsp. Minced Garlic (NOT Powder)
- 2 Tbsp. Paprika
- 2 Tbsp. Chili Flakes
- 2 Tsp. Salt
Place all dry spices into single portion ninja blender cup. Add minced garlic. Pour 1/2 cup lemon juice and white vinegar into 1 cup measuring cup. Add to blender cup. Pour 1/2 cup olive oil into measuring cup and add 2 additional tablespoons of olive oil. Pour into measuring cup. Blend until mixed. Pour into 8oz. olive oil container and store in refrigerator for 1 week before using.
This morning I was reviewing a server which was performing oddly and discovered that there were two different values declared within the PHP-FPM pool configuration file. Once I noticed the first, I wanted a way to quickly search all of them without manually reviewing. So here’s what I came up with:
grep -v '^$\|^;\|^[[:space:]]' /etc/php-fpm.d/PHP-FPM-POOL-FILE.conf | sort
This will inverse grep the PHP-FPM-POOL-FILE.conf and trim empty lines, lines with just a space, and all commented out lines using a semi-colon. I then pipe to sort to list the entries alphabetically. This makes it easy to spot duplication.
Hope this helps someone in the future.
This is a really simple recipe but every few years I seem to mess it up so I’m documenting it.
- 6 FRESH Eggs (Old eggs = bad scrambled eggs)
- 1 Cup of Whole Milk
- 1/4 tsp Black Pepper
- 1/4 tsp Kosher Salt
- 1 Tbsp Light Margarine or Butter
- Heat a non-stick skillet over low heat for 4 minutes.
- Add Tbsp of butter or margarine and continue to heat over low heat until butter is completely melted.
- While skillet is heating slowly, crack 6 eggs into a large bowl, add milk, pepper and salt and whisk thoroughly (at least for 2 minutes). This ensures a consistent/creamy scramble.
- Pour mixture into the skillet and cook over low heat for several minutes (approximately 5) and then check with a spatula to see if eggs have begun to set. We’re cooking VERY slowly, so they may not have set. The goal is to wait until you have centimeter thick + curds of egg forming.
- Once appropriately set, use the spatula to gentle fold the eggs over.
- Wait approximately 2-3 minutes for the other side to set.
- Turn once more.
- Eggs should still be a bit runny/underdone when you remove them from the skillet. They’ll finish cooking on the plate.