linux-raid and sata hotplug support?

Anyone out there know anything about linux-raid (md) and support for sata (libata) hotplug? I’ve got access to this machine that has an external 4-bay SATA enclosure that has smart trays. Pull the lever, the drive spins down, you swap it out. (This avoids having to implement what the libata guys are talking about, though I’d like to see this support added as well.)

I’d like to, in the event of drive failure, just pull the drive and replace it, without monkeying around at the CLI. But even though libata supports hotplug, and the tray takes care of the details (no emergency head dumps, no drive wear, etc.) I don’t think md is happy about it. At the moment I think I’d have to remove the drive from the array, then pull it, then add a new one, then add the drive to the array.

The latest linux-raid post on it I could find is about a year old and shows no progress on a solution.

Thoughts?

butternut leek enchiladas with tomatillo salsa

Ingredients

Enchiladas:

  • 1 butternut squash, peeled, seeded, cut into 2-3cm cubes
  • 2 leeks, sliced on a 45° bias
  • 3 cloves garlic, pressed
  • 1 tsp cumin, ground
  • 1 tsp marjoram
  • ½ tsp each white and cayenne pepper
  • Salt, pepper to taste
  • ½ cup olive oil (not extra virgin!)
  • 12 small corn tortillas
  • 2 cups grated cheese (I used an 80/20 mozzarella/pecorino romano blend)

Tomatillo Sauce:

  • 3 cups tomatillos, husks removed
  • 6 fresh Roma tomatoes
  • 3 jalapenos (canned or pickled are fine)
  • 1 cup fresh cilantro
  • 2 green onions
  • Salt to taste

Instructions

Preheat oven to 400°F. Place squash and leeks in a 9×13 Pyrex baking dish. Season with the garlic (pressed in a garlic press) and the other seasonings. Cover Drench in oil, then roast in the oven for 45 minutes.

Meanwhile, make the sauce: Boil 2 liters of water. Add the tomatillos and roma tomatoes. Continue to boil until tomatillos are soft, and roma tomato skins burst. Drain, then remove tomato skins. Place in a blender along with other sauce ingredients, and blend to desired consistency.

Remove baking dish from oven. Spoon squash-leek mixture into corn tortillas, adding about 1 tablespoon of grated cheese to each. Roll and place join-side down back in the baking dish. You will be able to fit 8 enchiladas in the center, then place the remaining 4 on the edges. Return to 400° oven for 7 minutes. Cover with Cover with ~1 cup of the sauce, then ~1 cup of grated cheese, then return to oven for a final 7 minutes.

butternut leek enchiladas with tomatillo salsa

Serve with quinoa, covered with the remaining sauce. Serves 4-6. Inspired by CSA farmer Sapelo Farms.

umeshu

A couple of weeks ago, I made some plum wine (umeshu) with Joanna and her adorable 19-month old daughter Isabella! It’ll be ready to drink in about a year — so Joanna can have a taste, but I think Isabella will still have to wait a bit longer.

You can see the process here. It’s quite simple. The hardest bit is getting the right kind of fruit. Umeshu is usually made from unripe, green plums. I substituted these delicious Ontario yellow plums, what the Quebecois would probably call “des prunes.”

First, sterilize your container. I used an old cookie jar with a sealable top I got at Value Village for about $1, then ran it through the dishwasher. (Be sure to take the rubber gasket off the lid first.) Layer your plums in the container with sugar. Rock sugar is preferable, but since I couldn’t find any, I used some organic sugar I got at the Bulk Barn.

Once you’ve layered the jar with the plums and sugar, you add the alcohol. Typically this would be shochu, a sort of Japanese whiskey made from rice (Suntory Whisky, anyone?). I substituted some cheap sake I got at the LCBO, and added a little Spiritus (95% alcohol) to get the mix around 70-80 proof (what you want).

Seal tightly and shake. Store in a dark, cool place, but not in the refrigerator. Ready in 1 year.

I sure hope it tastes good…

bessie has new red lipstick

In my copious spare time, I finally got around to repainting my bike. Well, let me rephrase that. I had no choice but to paint my bike.

Before:

After:

(Click for huge versions.)

Also, people seem to like this photo of me in mah paintin’ gear:

The rest of the story:
See, last year, where I lived, there were 2 steps down from the house to the street. I couldn’t keep the bike parked on the street, so it had to go behind the house. That meant navigating down those two steps every time I wanted to take the bike for a ride. Unfortunately, one day I got stuck on the step, and very slowly dropped the bike. The tank dented, and I was broken-hearted.

So this year I drained the tank and took it to the local body shop around the corner. They agreed to fix it up for $100, including priming. When I went to pick it up, they told me that it actually had been dented a long time prior, and that rather than fixing the dent, someone had just puttied it up. No wonder it dented so easily! They did a great job. I was left with a bike with a shapely tank, but a finish that made ya think of old Maaco TV commercials.

Then it turns out that Honda didn’t start providing codes to manufacture reproduction colours of bikes until the mid-80s. So I’d have to eye-match the colour. As I researched, it turned my bike’s year (1977/1978) only had two colours available: Candy Presto Red and Excel Black, and not the blue it was painted! I’m too much of a stickler for details to feel OK leaving it blue, so I had to make a choice. I didn’t really want to make the bike black (do not get me started on Harleys…) so the natural choice was the red.

My only source for the colour being a couple of grainy photos, I needed a bit of luck. Fortunately I found a great paint shop in town (Roberts Auto Supply) who hooked me up with not only the right colours (base silver coat from the International [Harvester] colour book, a perfect red match from the Kenworth colour book, and clearcoat) but also with a great deal on an HVLP spray gun. (I already had a compressor to drive it.)

The big tip from the paint shop was to over-reduce (dilute) the red coat (1:1 instead of 2:1, paint:reducer). I then applied this from a farther distance than you’d apply a regular spray coat, but not quite as far as a “drop coat.” This let the silver base coat shine through the red, making it extra reflective and keeping the red looking translucent.

If folks are interested, I can post the exact codes (Sherwin-Williams) and more details on the process. Just leave me a comment and I’ll get around to it.

new photos online (w/RSS)

I’ve finally cleaned off my cameraphone and uploaded about 75 new photos to the gallery:

Or enjoy the RSS feed.

making my pile bigger

cap and diplomaIt’s official. I am now a Ph.D. student candidate at the Ontario Institute for Studies in Education at the University of Toronto (OISE/UT). Big thanks to my advisor, Prof. Clare Brett, Curriculum Teaching & Learning (CTL) Associate Chair Doug McDougall, Knowledge Media Design Institute (KMDI) Director Gale Moore and everyone else in the CTL and KMDI programs. I’ll now be taking the courses I’ve completed the past couple of years and applying them towards a thesis instead of a second masters’ degree.

/me gets her research on

high table

Hogwarts! by Jay Fienberg Tonight was my first High Table at Victoria College, part of the University of Toronto. I was an invited guest of the College’s Humanities Don, a fellow student over at OISE. Interesting facts learned:

  • High Table really is about as close to Hogwarts as you can get – academic gowns, raised platform, enforced dress code, enforced behaviour, etc. Really fun, actually.
  • College food tastes about as bad as it always has, though Yale’s food was a cut above UofT’s Marriott/Sodhexo crud. At least the dons sprang for cheese, wine and dessert!
  • Folks invited to these things really do enjoy talking about anything, any way, any time. And they’re glad to meet new faces.
  • Exactly what I needed was to meet new people in a non-confrontational setting, to explore new thoughts and ideas, and to exchange hopes for the future.
  • I’m more of an academic than I realized…but not as out of touch as many (tonight’s High Table company excluded!)