This is a cakePHP project with the file drawer opened on the Controler and View directories, and two opened files. To build your very own MacVim, follow this cookbook.

Compilation:

mkdir ~/tmp
cd ~/tmp
git clone git://github.com/alloy/macvim.git
cd macvim/src

LDFLAGS=”-L/usr/lib” ./configure –with-features=huge \
–enable-rubyinterp \
–enable-pythoninterp \
–enable-perlinterp \
–enable-cscope

make

Installation:

• open MacVim/build/Release
• drag and drop the package to your /Applications folder

Usage:

Open your stuff with your newly compiled MacVim and enjoy. More details on Eloy’s pages.

Resources :

• coming home to vim
• nifty vim tricks
• how-to-configure-vim
• why-vim

Once again, sent from Congresswoman.CandiceMillerE-Newsletter@MAIL.HOUSE.GOV. You know, mail servers paid by the US tax payer.

1. create /etc/rsyslog.d/10-belan_syslog.conf

# 10-belan_syslog.conf
#
# fix bug, see http://www.gossamer-threads.com/lists/rsyslog/users/2620
# and https://bugs.launchpad.net/ubuntu/+source/rsyslog/+bug/484336
$PrivDropToGroup adm

# listen on 514/UDP
$ModLoad imudp
$UDPServerRun 514

# templates
$template PerHostLog,"/var/log/network/%HOSTNAME%/%$YEAR%.%$MONTH%.%$DAY%.log"
InputUDPServerBindRuleset remote

# what comes from remote go to per-host log files
$RuleSet remote
*.* ?PerHostLog
& ~

2. restart the daemon:

sudo service rsyslog restart

• About 850g of flour. (I take some 400g of dark flour and some half-dark flour).
• I add 3 tea-spoons of salt.
• I add 1/2 tea-spoon of dried yeast.
• I put it into the machine and have it mix that stuff half a minute or so.
• Then I add 5dl of lukewarm water.
• Have it kneaded for roughly 15min.

Cover leave for at least 12 hours (There is very little yeast, so it takes a lot of time).

Then I take it out, form a round bread loaf and let it rest for two hours.

Meanwhile I put an iron cauldron in the oven with the cover next to it and heat to 220 degrees for 40 minutes.

Then I take the bread loaf with my hands and put it in the cauldron, put the cover on it and leave it in the oven for 35 minutes.

Then I take the cover away and leave it for another 30 minutes at the same temperature.

Done. The point with this recipe is a strong crust and fairly big holes. I believe the holes grow even bigger with a more wet dough, but it is more difficult to handle that way.

That was my first test. Obviously, the holes aren’t big enough yet, but trust me, it was delicious !

Then, several issues disturbed me during the delivery process :

• even if all 3 ordered items were available at ordering time, the Canon S100 was suddenly not available anymore, without explanation. I contacted Canon Switzerland, they informed me that Digitec was known for such behavior.
• after talking to Digitec, they informed me that I have to wait up to March to get the Canon S100. I told them it’s not serious.
• then I started to get the 3 items in 3 separate packages, in 1 day interval. All packages were delivered to my door by 3 distinct vehicules.
• the tiny SDHC card was sent in a huge box, see picture below.

In short : Digitec has no idea about delivery time, and their poor shipping strategy cost them (and therefore us customers) vast amounts of money. I will therefore stay away from them for my future purchasings.

BTW: the Canon S100 appears to be a very good camera, based on my initial testings.

Mode d’emploi :

• télécharger sur votre Mac
• dézipper
• démarrer iCal
• importer le fichier .ics dans votre calendrier

feries_2012_suisse.ics.zip

Corrections et compléments bienvenus, mon email se trouve dans la page “About me”, ou alors sous forme de commentaire.

Pour ceux qui désirent le calendrier des numéros de semaines, cherchez le freeware NumSemaine.

Ingrédients :

• 4 filets de poulet
• une branche de poreau
• 5 carottes
• 5 branches de céleri
• 8 pommes-de-terre

Préparation des légumes et de la viande :

• émincer les légumes en julienne (fins et petits)
• dans une cocotte, étuver les légumes durant 20 minutes dans de l’huile d’olive
• poser les filets de poulet sur les légumes, environ 25-30 minutes
• saler, poivrer (idéalement avec du poivre au citron)
• retirer la viande
• ajouter 2 dl de crème acidulée et 2 dl de crème à sauce
• ajouter le jus d’un demi-citron
• ajouter une cc de fécule de maïs
• faire “monter la sauce” pour la lier
• remettre la viande dans la cocotte

Préparation des pommes-de-terre :

• utiliser une variante qui reste ferme après cuisson, par exemple des Charlottes
• peler, couper en longueur (en 2 ou 4 suivant la grandeur des patates)
• cuire 30 minutes

Service :

• servir dans des assiettes à soupe
• pommes-de-terre, poulet et légumes avec sauce

Bon appétit !