Sunday, June 05, 2011

A Very Brief Message

We've moved! From New Jersey all the way to Hanahan, just outside Charleston, in South Carolina. It seems nice so far ... quiet development, nice people, friendly wildlife (birds, squirrels, alligators), although we'll refrain from swimming in their reservoir if they refrain from coming inside snap-range! The weather is nice too (sunny - what else, it's summer!), although that may end up being too much of a good thing later on. The first truck is about 3/4ers unpacked, and we'll be going back in a month or so to get the rest.

The To-Do list at the moment includes things like "Finish clearing truck", "Construct bed", "Get living area planned", and "Find whatever we need in the boxes" (of which there seem to be many more that I remember filling in NJ. Do they multiply under the conditions in moving (repeated vibrations, being hot, being close together, being unobserved) ?

More when I unearth a camera!

TTFN

Sunday, May 08, 2011

Maryland Sheep and Wool, 2011

This last week has been an utter killer in many ways, so the opportunity to walk in the fresh air and sunshine and look at beautiful colours was especially welcome. Therefore, the first weekend in May has been very welcome, as with it comes the annual Maryland Sheep and Wool Festival. Like last year, I've posted all the raw photos up on PhotoBucket, here. Please accept my apologies that some haven't been rotated, and others look a little weird (they're raw photos for panoramas that I hope I'll get up here very soon).

Anyhow, we got in around 7 am after a surprisingly early night, and went straight to the main barn and the Clover Hill store, as the AG needed to get some Three Irish Girls mini-skeins for a friend, and some of their full skeins for herself. In fact, we left leaving it all behind, because their card processing system wasn't up yet ..... but we got the yarn!




Next on the list was The Fold.
The Fold seems to be one of The Mystical Places for knitters visiting this festival. There is always a long line (about 50 people!) waiting for opening time, many with long shopping lists and the hope of getting maybe one or two items from their lists.

They have one of the best organised check-out systems in the whole event (and they need it!), and they're still backlogged half the time, trying to get people paid and away!







Meantime, the queue for the merchandise (t-shirts, etc., was reaching epic proportions!










Oh who would think a girl and lamb would be well accepted everywhere (ref Harry Nilsson & Simon Smith).


One can always be happily surprised at things you find at the Faire.


And we made it past all the crowds to Tess Designs, to find it utterly mobbed!

Of course, this is perfectly natural (I'm in love with her colours just like the AG is in love with the Three Irish Girls colourways).




















 No Yarn Event is complete without Sheep Incognito!




And so to lunch (Lamburger courtesy of the scouts) and to the car to rest.
More later
TTFN

Friday, April 29, 2011

Food (again !)

I always keep a couple of food-saver boxes of something like chilli or stew in the freezer, in case of emergencies (like sloth in the kitchen!). For other emergencies I also like to keep some sort of microwavable food there too. If you've read the Food parts of this blog you'll have realised that I don't really "do" microwave cooking, but they're handy for when you're in panic-mode, or need to make melted butter immediately.

A few weeks ago I was out shopping in, I think, Trader Joe's, and saw this. Curious (I know and love the dish) I grabbed a box and put it into the fridge.
Tonight I tried it, fearing the worst! The worst, however, was not to be. It was perfectly palatable, had a good taste and texture, and left a nice, fragrant aftertaste when all was done. It was not at all spicy-hot, probably as a nod to the innocent taste-buds of the American public, but then, Muttar Paneer isn't really supposed to be a hot dish.


So, what's the verdict? I'll go back and get another to put in the freezer for when I'm feeling lazy and hungry. It isn't particularly big, but the taste is definitely better than most of the frozen meals out there.

TTFN

Sunday, April 24, 2011

Searching for an Answer

Wow!! Another month without a blog post! The work project came to the end of a cycle and, of course, there were lots of last-minute things to do, corrections to make and pieces to add. I've been hitting the sack every night totally beat! However, there are some things to talk about, that could help!

Taking On New Responsibilities
About three weeks ago our project DBA moved on suddenly to another post - and, at the same moment, took a well-deserved two-week vacation. He'd been filling in for a colleague for some weeks prior to that. So, I realised, coming in on a Monday morning, that I was now the project DBA as well as the project database developer. Great! - nothing like a Monday morning for news like that. It makes you understand the feelings behind the girl whose excuse for shooting people was just "I don't like Mondays"!

Anyway, I did a quick check of the system and all seemed fine, until I got to the Job Log and spotted a couple of red "X" marks - one I knew about, as it was a job I'd run a few weeks ago and which had failed, but I had fixed it and never bothered to delete it (sloppy, I know!). However, the other one was the weekly full backup from the previous Monday night. This meant that we had been running on nightly differentials for almost two weeks. Eeek!

On investigation I discovered that it was only a couple of databases that were a problem (out of about a dozen), but that backing up had failed for lack of available disk space. And the next full backup was due to run that Monday night! Not only that, but I was running some SQL right then that was fairly eating up what space there was by growing the transaction log like a B-movie monster!

As you can imagine, there was a certain amount of panic and feverish work going on to clear enough space for the log and the next backup (moving old backup files to another disk drive) before the more measured approach took hold, and I realised that all the backups were being done from SQL Server 2005, and so weren't being compressed. Zipping them up in blocks (a full and all the subsequent diffs before the next full) got us about a quarter of the hard drive back that day, and about another quarter over the next few days. I'm now waiting for provision of a DVD burner and a spindle of discs in order to get the data off-machine.

My good fortune was that this is, really, just a development machine, and a lot of the data just doesn't change very much. Had it been a production server with a lot of users the problem would have been much more pressing.

Moral: Always check the job log, and always check where your disk space is going - it's fairly simple to fix, but big-time bad if you miss it!

No Easy Way

The other day I was handed a new request: just some ETL to .CSV files, one per department, but it'll need to happen repeatedly. Ok: some stored procedures to get the data (it's not a particularly simple extract, so easier that way than with straight SSIS transformations), and then SSIS to get it out to the file system.

My sprocs worked pretty well - I provided an input parameter of the department number and got the data into a table named with the dept number. Great! Now the SSIS. I can use a ForEach block in the control flow to run the sproc and then have the data flow pick up the info from the appropriate table and drop it into the correctly-named .csv file.

So, I set up the ForEach block with a counter (1 to 16, as it happens), and pass that in to the SQL string invoking the sproc in an ExecuteSQL block. Great!

In the Data Flow I create everything for department 1, test it, and then set up the connection string of the FileDestination to be determined by an expression including the number from the ForEach block (in a variable declared outside the block). Doing conversions and other things at the same time in the expression editor is a nuisance, so I used a neat SSIS trick - making a variable's value a function of the value of another variable.

What I did was have an int variable for the loop counter, and a string variable for concatenation. The string variable is defined as  
(D_STR)[User::intLoopCtr]
so it's always the right value. Then, for making names, I have the template (disk & path) stored in another string variable in order to make for easy changes. Creating the file name is simply concatenation.

Now for the DataSource - the table filled by the sproc. Arrrrgh! You can't make the source table a dynamic entry, as there isn't an Expressions entry in the properties list! Time to sit back and think.

After a few minutes hard thinking, lunch, and a few more minutes hard thinking, I decided to follow Rule Two of Mike's Three Rules of Programming: "If it's getting really hard, then you're doing it the wrong way".

Instead of making the sproc generate a new table automatically, let me tell it what name to use. So I change the sproc, adding a new parameter and changing some code.

Now all I have to do is tell the sproc the number and the file name, and keep the file name always the same. That's all just a matter of concatenating some strings ("exec sproc ", the string version of the counter, and the constant table name) and using it in the ExecuteSQL task. The DataSource can now always look to the same table, so it's happy, and the whole thing works like magic. That's the way I like to leave things on a Friday night. Doesn't always work out like that, but you've gotta try!

Moral: Always be ready to go back and alter your design - you never know when what you didn't think of at the beginning will get in the way later on.

Training
There's no knitting pictures and no food stuff this post (sorry!). I'm writing this at 3.30 am because I couldn't sleep (I crashed at five for about four hours!), and I've been watching SSWUG's DBCon videos. It was on for the last three days but, of course, I had to be in work, beavering away for the good of the company. So, the wonderful thing is that all the sessions (77 in all, including things like opening remarks and keynotes) are available for on-demand viewing.

That means that, although I knew I wouldn't be able to watch them live, with the ability to chat to other viewers in real-time, and ask questions, I do have the opportunity of seeing all these great presentations when I can get an hour or so to myself. In fact, I have until June to watch them, and I can watch each one up to six times! How cool is that? I can watch them in the order I want to, so, for example, I just watched Chris Shaw's Growth Pains, about what happens in IT when companies grow. This was just part one of three, so I'll look at the other two tomorrow before going on to other things. My next target will be the PowerShell sessions, and there's another one called Agile for DBAs and Developers that looks really interesting ...

Obviously it's too late to watch it live (it finished on Friday), but you may be able to buy the DVD of the conference from SSWUG (they are available for people who paid for the conference, so ...). I don't know this for sure, though, but they would certainly be worth it!

In fact, with all the stuff it produces, membership of SSWUG is an amazing deal! Thanks to Stephen Wynkoop and all the people there for making so much valuable info so easily available.

Happy Easter everyone!

TTFN

Sunday, March 20, 2011

Porc Provençal

My son finally cooked off his first full meal - rather than being my sous-chef. No photos, I'm afraid, but tasty all the same. Taken from Rosemary Moon's 1995 book Classic French Cuisine (0 8317 1121 3), from which I have garnered many fine ideas and produced many a fine meal.
He used 3lb of sliced pork boneless chops, 1/4lb of butter, 4 cups of sliced onions, a large teaspoon of Herbes de Provence, 2lbs of sliced potatoes, and a 28oz can of diced tomatoes.
He browned the pork in half the butter (there were twelve slices, so quite a lot of taking and putting happened here!) and set it by. Then he browned the onions in the same butter before adding in the herbs, tomatoes, salt, and pepper. This mixture, was brought to a boil and reduced a bit before we filled a casserole with layers of vegetable, pork, and potato. Finally, it was cooked for 90 mins covered and then 30 more uncovered before serving.
Here's to Chez Mon Fils!
TTFN

Friday, March 18, 2011

Stuffed Mushrooms


  
I was late home this evening - not a healthy thing to do when your wife's hungry! 
Not only that, but I had to get on the phone and deal with things before starting to cook. By the time I actually started, we'd both snacked enough that the edges were off our appetites, so we remembered that we had mushrooms in the fridge, so why not that!
Ingredients:
1 stick of butter                    20 mushrooms, stalks removed
1 egg                                   2 slices of bread, crusts removed
1 tblsp vegetable oil             2 tsp Herbes de Provence
3 clove garlic, chopped (I used 2 tsp of pre-chopped)
salt & pepper                      grated Parmesan cheese
You'll need just a frying pan and a small mixing bowl - and a safe source of flame. I used a gas candle lighter. A spatula and a pair of tongs comes in very handy!
Method:
  1. Tear up the bread, add the oil, Herbes, garlic, some salt and pepper, and the egg. Mash all this up well and you should get a fairly loose paste.
  2. Take the stalks out of the mushrooms and fill the resulting holes with the mixture - don't heap is, because you're going for taste, not quantity.
  3.  Melt half the butter gently in a pan. Once melted, add ten mushrooms and leave for about five minutes. By this time the mushrooms should be hard on top, still, but lightly-browned on the bottoms.
  4. Flip all the mushrooms and cook for a couple more minutes, on a higher heat. This will cook the egg, which will expand, forcing the mix further into the mushroom.
  5. Take out the mushrooms and arrange on a plate. Sprinkle each with Parmesan cheese.
  6. Go over the top of each mushroom with the flame, browning the cheese.
The ten should be enough for two people: for another two, repeat the process, but add about a quarter stick of butter, as it'll be getting "used" as well as absorbed by the mushrooms.

Enjoy your meal! We did!
TTFN

Found Food

I have published quite a few recipes here on my blog over the last few years, and I hope that all my readers have tried at least some of the...