To enable you to get a free and your own SSL CERT, you first have to create an account on: Continue reading
Restricted to download one file at a time or per hour:
If you need a proxy due to restrictions by download sites, wanting you to wait a day/hour for the next download, restricting you to only one download at a time, you can always run on multiple PC’s downloads concurrently (on a single line) using a proxy to change your public advertised IP. To do this, all you have to do is get a new proxy for your second download by going to:
and searching for a proxy close to you…
Here is the thing:
I have 2 ESXi hosts, each with 2 NIC’s. Moving a VM from one host to another, I expect to get way better transfer rates over the 2*2*1GB Network Cards (NICs): Continue reading
I never post any personal details, but today is a great day! Continue reading
These only take about an hour. First you just make the dough in your mixer and let it knead for about 10 minutes. Then let it rise for about 30 minutes. Then my favorite part, stuffing each one with cheese.
You just roll it into a ball, stick a hunk of cheese in, and then pinch it back together so that it can’t escape.
Once it’s completely sealed, throw some more cheese on top. After you bake them, make sure you brush them with some butter.
I put some fresh oregano in my butter. Aint it purty?
Anyways, the rest is history. I mean… a dystopian future. Whatever.
Peeta’s Stuffed Cheese Buns1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don’t get it too hot or it will kill the yeast.)2 tablespoons yeast2 tablespoons sugar2 teaspoons garlic powder1/4 cup melted butter1/4 cup olive oil3 cups all-purpose flour2 teaspoons salt-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)-Parmesan cheese-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.
And don’t forget to same some for Prim.
125g brick margarine
125ml (½ cup) Huletts White Sugar
3ml (½ teaspoon) vanilla essence
400ml (1 cup) flour
Pinch of salt
Pinch of bicarbonate of soda
10ml (2 teaspoons) baking powder
45ml (3 Tablespoons) milk
- Grease a loaf tin. Cream the margarine and sugar with a wooden spoon.
- Add the unbeaten eggs one at a time and beat thoroughly. Mash the bananas with a fork and add to the mixture with vanilla essence.
- Sieve the flour, salt, bicarbonate of soda and baking powder and add to the mixture with the milk. Mix well.
- Place the mixture in the tin and bake for ½ an hour at 180°C. Reduce heat to 140°C and bake for a further ½ to ¾ of an hour, or until nicely browned and baked through. To test if ready, push a skewer or knitting needle into the loaf. If this comes out clean the cake is ready. If some of the cake mixture sticks to the skewer, the cake needs more baking time.
XBMC superrepo for all your addodns. More than 1300 addodns…