Green Chili Stew

This is a recipe basically from the guy at the Farmers Market selling vegetables.  I added all the subtleties.

  • Ingredients
    • Pork Country Ribs or Chicken, breasts or whole bird suggest 2 pounds near about.
      • Country rib cut has some fat, and loin and does great to grill it out.
    • Green Chili ( how spicy is your choice, Hot Hatch, Big Jim’s, Anaheim’s, or a combination to get to the heat level you like.  I do a split of Big Jim’s and Anaheim’s or Poblano’s )
    • Garlic
    • Chicken stock
    • Dark Beer ( optional )
    • Fresh Sweet Corn about 2 ears
    • Potatoes ( optional, 2 medium sized )
    • Onion
    • Zucchini
    • Oregano, Salt, and Pepper


  • Grill the country ribs or roast the chicken season as you would a pork chop or beer can the chicken, grill chicken breasts, what works for you.
  • While that is going take an onion, Garlic, and saute in a dutch oven preferably over a grill, adding oregano, lite amount of salt and pepper to taste.
  • Take the roasted green chili you just bought at the farmers market and clean, chop in sizes that work for you, chunks, or fine.
  • Add the green chili to the onion and garlic, saute for a bit then add chicken stock and beer or just stock as you like.  Let how it tastes be your guide.
  • While that simmers, take your meat and either chunk or shred as you like and add to the Dutch oven, make sure you have enough liquid to cover.
  • Check your salt level, taste.
  • Boil your corn.  Let cool enough to cut the kernels from the cob. Set aside to add near the end.
  • Cut your potatoes if you want, and add to dutch oven, I suggest cutting these in very small half inch squares.  I would go fewer than you think, they will compete with the zucchini and corn. But it is a good way to stretch the quantity.
  • Add potatoes to the Dutch oven, make sure you have enough liquid to cover
  • Cut your Zucchini in to chunks, about 3/4 of an inch, set aside to add later.
  • Make sure you have enough liquid to over adding your potatoes, Zucchini and corn. ( keep reminding you don’t I )
  • When the potatoes are ready, add the corn and Zucchini, they will only need a little more cooking, I like my Zucchini with some crunch.
  • If you like, add some corn starch slurry to thicken, but you may not need it.

This is a guide and this is an art, go with the flow and the taste of the particular ingredients you have.

Drink a Corona, or Modelo or some similar beer while enjoying the stew.

Mom’s Toffee Recipe

Mom made this toffee every year at Christmas time, do not know where she got the original, but these are pictures of her card.


1 cup Butter or Margarine - (really? use butter... )
1 1/2 Cup Sugar
2 cups finely chopped Almonds (toasted at 350degree oven.)
2 TBS light corn syrup
2 TBS Water
1 Package 12 oz semisweet Chocolate Chips
1 Cup Almonds.


Melt Butter, add Sugar, corn syrup, water, cook stir to 300 degrees.
Remove from heat and stir in nuts.
Pour into 10 x 15 pan, 1/2 inch side, Greased.
Cool completely.
Loosen and spread 1/2 melted chocolate chips over cold candy.
Sprinkle 1/2 cup nuts, let set and cool.
Then turn over and repeat Chocolate & nutes cool and break up.
Ok, now my edits.
Heat the sugar/toffee mixture to 290 degrees, not 300, it will continue to rise a bit and it can get burned really fast if you wait till 300.  So don't panic at 290, just get it before 300.

Put in (1)6 ounce package of sliced almonds that you toasted and chopped into the toffee as described above.

I don't use as many almonds as described, I actually use (2)6 oz packages of sliced almonds, 1 package mixed in and the other used to sprinkle on the chocolate.

I put the almonds on a cookie sheet cold oven, start it heating to 350, by the time it is at 350 and the oven beeps, you are ready to stir the almonds, and toast another 5 minutes.  Remove and chop, and do this BEFORE you start the sugar/butter toffee.  

Stir that sugar/butter mix all the time once you start till you get to 290.  Don't do anything else here.

Put parchment paper down on your 10 x 15 pan to pour the toffee mix onto, much better to do the flipping later.

Read all the instructions.  ( bet you didn't )


THE Yeast Roll Recipe

From the Old Betty Crocker Cookbook.
A couple of changes to the recipe, which you can see mom penciled in.

1. 1 & 1/2 Cups Milk.
2. 1/2 Cup Warm ( 100 degree ) water with 1/4 teaspoon of sugar and 2 packets of yeast to start the yeast.
3. Heat the milk to lukewarm on the stove top with the Sugar and Salt added.

I use a mixer with a dough hook.  Add the Milk/sugar/salt mixture, eggs.  Add a cup of flour, then add the yeast and shortning.

Continue to mix and add flour a cup at a time till the mixture starts coming together.

I was never able to get 7 cups of flour into the the dough, but 5-6 cups.  From the picture below you can see what 5.5 - 6 Cups gives you about 5 dozen rolls.

Once you have it together and you can't use the mixer any more because the dough is climbing up the hook, take the dough out put on a flat surface and nead a while, make sure that you get a nice smooth dry touch to the dough.

Place in a greased bowl to rise, double size, ( 45 minutes ), punch down and let rise again.  Make sure you are in a warm room ( 80 degrees ) or have it in a warm place to rise, on top of a warm oven can work.

After the second rise, roll it out about 1/2 inch and cut rounds that are about 2.5 inches around.  Fold over in half, and arrange in 8 inch pie tins, 10 around, 2 in the middle.  

Melt some butter, ( I use a full stick ) and brush the tops of the rolls.  Let rise to double.  DON'T CHEAT.  They have to rise above the pan and fill the gaps or they will not be fluffy and light, but dense and pucky.

When they are ready, 15 minutes ( or golden brown ) in a 350 degree oven.  I bake on two shelves and rotate around and between shelves at the 7.5 minute mark.

When done, brush with butter again, take out of the pans onto cooling racks.  Sneak a roll or two from the dregs pan.  ( the one where you took the leftover dough and made it back into a ball and rolled out. )  You have to sample them, its for the good of the planet.

After cool, I wrap in aluminum foil and freeze.  I do these a few days ahead because it is so intensive a process.  If you freeze them they will stay fluffy and nice.  Take out of the freezer when ready let set 15-30 minutes, then put into a 350 degree oven for 15-20 minutes to get really nice and hot.  Then serve.

Mom’s BBQ recipe

This is amazingly good and many will dismiss.  My alterations is that I smoke the beef and pork in a Green Egg.

You may notice on the recipe cards, there is reference to Mango, this must be some odd mixed up reference from southern Indiana and Green Bell Peppers.  There is no Mango in this recipe or any that Mom made, you could not get them in Indiana back then.. Lol.

Cook together 2 lbs of Pork and 2 lbs of Beef.  I assume that this is braised in water, I slow cooked on a smoker, but a grill will work as well at a very low temperature.

Saute 1 cup of chopped Onion, 1 cup of Green Pepper, and Celery.  I do this in Butter.  Add this to the sauce.

Take the meat when done and and falling apart, into larger pot, if not done cook in some water.  

Start the sauce, which is;
1 can of Campbells Tomato soup.  ( yes really )
1/2 cup Ketchup
2/3 cup sweet pickle relish
Dash of Paprika
2 T of Worcestershire Sauce
2 T of Vinegar ( apple )
1 t of Chili Powder
1 t of red chili flakes if you like.
1/4 cup of sugar, ( not sure this is really necessary, adds too much sweetness. )
Then add the Green Pepper, Onion, and Celery.

I took the meat, retaining the broth from any braising efforts and maybe beef broth if you like, and I chopped up the meat so it was more chunked than like pulled pork.

Use that broth to get the right level of moisture and consistency, in some ways it is more like a sloppy joe, but man it is tangy and good.

Goes great on a bun.

Images below are of a second recipe card mom had.

Mom’s Swiss Steak

From Mom’s recipe card.

  • 1″ thick Round Steak
  • 1 – 8oz can Tomato Sauce
  • 1 Cup Water
  • 1 tsp Beef Stock Granules/Bullion
  • Chopped Onion – not too small a cut.

Remove Fat and cut steak into pieces.  Pound and flour pieces.  ( I usually put a little salt and pepper in the flour mix. )

Sauté until browned.  Place in pyrex pan.

Saute onion in skillet add tomato sauce and water, add beef stock.  Make sure you have enough liquid, this is the gravy for the mashed potatoes.  Simmer till hot and you have all the good bits deglazed from the pan.

Pour over the meat, Cover with aluminum foil, and bake at 325 for 2.5 hours.

Serve with Mashed potatoes and peas of course.

Beef Stew – My Version of Mom’s Beef Stew.

Quick and dirty, I will put together later more.

  • 1.5 lbs stew beef, London broil, or top round.
  • Chicken Bullion or Knorr Chicken Stock Pack
  • 2 tbs Tomato Paste or 5 oz can of Tomato Sauce
  • Salt, Pepper
  • 16oz Guinness or other dark flavorful beer.
  • 1 tbs Cider Vinegar or Juice of 1 lime.
  • 1 tsp dry mustard
  • 1 tbs Worcestershire sauce or Horseradish
  • 2-3 tbs of butter
  • Carrots – to desire 1-1.5 Cups
  • Celery – 1 Cup
  • Onion – 1 Cup
  • Potatoes – 2 Cups

Cut beef to pieces of choice size, flour and brown in olive oil, or if excited and have it, bacon fat. 

Remove and set aside, then put in half cup of chopped onion and couple of cloves of garlic let them soften, not brown.  As they get ready, then deglaze with a beer of choice, Guinness or some other dark flavorful beer. 

Add back beef and season with fresh rosemary if you have it, and thyme.  Add a 5ounce can of tomato sauce or have small can of tomato paste.  Add either chicken bullion or knorr chicken stock pack, ( my favorite) and 32oz of chicken broth.  Salt and pepper to taste along the way, but be careful of the chicken bullion for over salt. 

Add some acid, either a little cider vinegar, or juice of a lime.  I sometimes add some dry mustard, or Worcestershire sauce or horseradish and or some butter if it needs body. 

Simmer till beef is nearly ready and tender, add cup to cup and a half of each carrots, celery, and a cup of larger cut onion depending on likes.  At least 2 cups of potatoes, then simmer till the veggies meet your doneness quotient.  Cut the veggies to the size you like.  I then crush some of the potatoes in the pot to give some body.

I think that is mostly it.  It is an art, not a science to me, so go with the flow.

Sometimes a little left over wine works, either white or red, if red, be careful a little goes a long way.

Docker Can not set Cookie error – Check Semaphores.

Seen one of these?  Stopped a container, would not restart, got this “Can not set cookie dm_task_set_cookie failed” error.  After trying to manually remove the /dev/mapper/docker-* file systems, I got a semaphore error.

So check your semaphores and see if you need to increase.

ipcs -u

—— Messages Status ——–
allocated queues = 0
used headers = 0
used space = 0 bytes

—— Shared Memory Status ——–
segments allocated 0
pages allocated 0
pages resident 0
pages swapped 0
Swap performance: 0 attempts 0 successes

—— Semaphore Status ——–
used arrays = 128
allocated semaphores = 128

And this is it, I had used all 128 arrays….  Increasing all the values didn’t really hurt I don’t think, but I could have just increased the number of arrays.

ipcs -ls

—— Semaphore Limits ——–
max number of arrays = 256
max semaphores per array = 500
max semaphores system wide = 64000
max ops per semop call = 200
semaphore max value = 32767

Increased in /etc/sysctl.conf

#kernel.sem=250 32000 100 128 – old value  only number I really needed to increase was the 128 to 256.
kernel.sem=500 64000 200 256

This solved the issue for me.  Course you could do the windows thing and reboot….  Here is the journalctl -xe partial output.

— Subject: Unit docker.service has failed
— Defined-By: systemd
— Support:

— Unit docker.service has failed.

— The result is failed.
Jun 27 22:04:29 systemd[1]: Dependency failed for Run docker-cleanup every hour.
— Subject: Unit docker-cleanup.timer has failed
— Defined-By: systemd
— Support:

— Unit docker-cleanup.timer has failed.

— The result is dependency.
Jun 27 22:04:29 systemd[1]: Job docker-cleanup.timer/start failed with result ‘d
Jun 27 22:04:29 systemd[1]: Unit docker.service entered failed state.
Jun 27 22:04:29 systemd[1]: docker.service failed.
Jun 27 22:04:29 polkitd[639]: Unregistered Authentication Agent for unix-process
[user@xxxxx ~]#

:: Linux Tuning :: Large HPC System Tuning

We Run this on our HPC nodes which are 256GB memory, but we also use the same tuneables on 16GB and higher systems. These systems are 10Gb connected and do a great deal of NFS traffic.

Again, turn off tcp offload functions on your ethernet cards.

# Tuning from HPC nodes
net.ipv4.ipfrag_low_thresh = 262144
net.ipv4.ipfrag_high_thresh = 393216
sunrpc.tcp_slot_table_entries = 128

kernel.shmall = 20971520
kernel.sem = 250 32000 100 128
net.ipv4.ip_local_port_range = 1024 65000
net.core.rmem_default = 4194304
net.core.rmem_max = 16777216
net.core.wmem_default = 4194304
net.core.wmem_max = 16777216
net.ipv4.tcp_rmem = 4096 87380 16777216
net.ipv4.tcp_wmem = 4096 65536 16777216 = 4000
vm.pagecache = 90
vm.min_free_kbytes = 200000
vm.swappiness = 0
vm.dirty_background_ratio = 10
vm.dirty_expire_centisecs = 4000
vm.dirty_ratio = 30
vm.dirty_writeback_centisecs = 1500
vm.vfs_cache_pressure = 10000