The Kids at the Park

Three kids; Three Moods
Three kids; Three Moods

Funny thing about this is that I could say this reflects their moods, but really only Stella is being genuinely Stella. Usually you can’t catch Sam without a smile on his face (although he *is* going through the whiny 2 year old phase), and Scarlett’s the most neutral.


I think it’s hilarious that they way they’re capitalizing on my nostalgia for computer games is by turning them into card games.

New Food I Cooked in June 2018

Just a small image gallery of food I tried cooking for the first time in June.

Thunderbird Chicken Scratch

Last time I was in Florida my mom took me to a specialty BBQ store, Just Grillin, off of Dale Mabry in Carrollwood. I didn’t know such places existed. I thought everyone just bought their grills at a hardware store, Amazon, or direct from the company. It was a pretty great to be able to see and touch Yoders, Weber Summits, and other high-end BBQs. They also came by with some chicken they’d cooked in the back using a variety of rubs they sell. Oh yeah, the entire wall behind the register was full to the brim with rubs and sauces – most (if not all) of them local or competition group rubs. Any rub you wanted to try would be poured into a tasting cup. Sure, it’s not the same as having the rub on some food, but it’s certainly better than the blind buying we have to do with supermarket rubs. As a gift, mom said she’d get me any rub I wanted to try, so I picked up Thunderbird Chicken Scratch. Then a bunch of travel meant I had to keep waiting impatiently until I could finally try it. Last night I finally got my chance.

I asked the wife to get me some boneless, skinless thighs and legs from Costco. Boneless for faster cooking and skinless because no one in the house but me eats the skin. I checked the rub ingredients and it already had salt, so I would dry brine the thighs and legs with the rub. A couple hours before I was planning to grill, I patted the parts dry and I placed them onto a baking sheet. There I generously seasoned them – as in put rub over the entire surface by shaking it over the food. I wasn’t looking for pork shoulder-level coverage, but I wanted to make sure every bite had rub on it. Then I put the chicken into the fridge uncovered. I had been planning to cook them on the gas grill for a faster start, but the rub’s label stated it was developed to be eaten with smoked meat, specifically pecan. So half an hour before I wanted to start cooking, I fired up the kettle and placed a couple small chunks of pecan on the coals. I wanted a medium heat, so I spread a chimney evenly over the grill, leaving only a small area for flare control, even though I wasn’t expecting it to be an issue.

Pecan wood in the charcoal
Pecan wood in the charcoal

I grabbed the chicken from the fridge and used a silicone brush to paint some canola oil onto both sides of the chicken. Five minutes later, the grates were hot and I was ready to go. After throwing the chicken on, I left the bottom vents completely open and closed the top vent halfway. This measured 350ish on the dome thermometer which I know is inaccurate, but I note for consistency. I don’t usually bother with accurate measurements when I’m grilling chicken, only when I’m cooking indirectly. After 7.5 minutes, I flipped the chicken – it was looking quite beautiful.

Chicken on the grill
Chicken on the grill

After closing the lid again, I noticed the temp had dropped to 300 (one of the pitfalls of closing the lid with the coals spread everywhere is that it reduces flow from the bottom vent). So I reopened the top vent and it bounced back to 350 and stayed there. After another 7.5 minutes the chicken was at 165 or more on all but 2 pieces. So I left those on the grill with the lid open while I went to the kitchen to get a loaf of bread to throw on the grill. By the time I came back, the chicken was measuring a safe temp and so it joined its brethren in the cassarole dish loosely tented while I raked the coals to one side to create a smokey “oven” for the bread. Ten minutes later food was ready.

The chicken had a nice, seasoned taste with a little bit of a kick. I’m in love with with spicy – I eat Indian spicy, Korean spicy, and only Honolulu Thai spicy was a bit much for me. The inredients list has three types of hot peppers, but they’re in a ratio that provides a heat that doesn’t linger. It says, “hey there, tongue!” and then is gone in the next bite of salad or bread. The chicken was incredibly juicy (I wasn’t sure how it would be – I usually brine in a soy sauce concoction that my wife has adapted with various herbs to suit fajitas, lamb, chicken, and ribs) and I loved sopping up the chicken juices and bits of rub from my plate. I’m not sure how easy it is to get this rub outside of this store in central Florida, but I highly recommend it if you’re bored of your usual chicken taste. (Also endorsed by: my wife, my mother-in-law, and the guy at work that I talk to BBQ about and had a bite of the chicken)

Chicken is Done
Chicken is Done

Another piece falls into place for Docker

Yesterday I was at a conference dedicated to DevOps and so Red Hat and Google were there to talk about containers, especially Docker and Kubernetes. While summarizing it to some of my employees today, I was asked about what I see as the benefits of Docker containers relative to Virtual Machines. I mentioned that one of the great things is that Docker containers are immutable. All of your data’s actually written to a folder that’s essentially mounted in the container.

Then today while I was walking through the neighborhood with Stella I was thinking about that and suddenly into my head popped a reddit discussion I had with someone on /r/Datahoarders. This person had a bunch of computer OS backups with his data intermingled. I mentioned he was doing things wrong – he should have his data on a data drive or in a NAS, separate from the OS so that he doesn’t need OS backups, only backups of settings and his personal files. On my Linux computer I do this by having a separate home drive. On my Windows computer I’ve mapped “My Documents” to a separate drive.

And the lightbulb went off. Right now with my VMs, I’m backing up an entire VM, taking up gigabytes of space and taking lots of time to back up. Instead, with Docker containers I could merely worry about backing up the data store. The containers themselves don’t matter because I can always just grab them again off the repos.

So it looks like it’s time for me to learn OpenShift (since I’m all-in for Red Hat, I may as well learn their distro of Kubernetes) so I can better orchestrate all of this now that I’m moving from just a couple containers. Plus it’ll be fun to learn!

Scarlett’s recital

This year Scarlett did hip hop as her dance class and the instructor selected a Pink Ladies meets Hip Hop sort of outfit for the kids. Like last year I did a portrait session with Scarlett in her costume. Unlike last year, it actually came out nice this year. (Last year I rushed it and the lighting was off)

After seeing another dad do it last year, I decided to rent a lens this year so I could have much better low light performance. I rented the 70-200 II IS L lens. On the plus side, I was very happy with how close I was able to zoom to Scarlett without having to push the ISO past the limits of my camear. On the minus side, I just don’t have that much experience with dance photography and this year Scarlett’s class only had one dance. So although the lens was a reasonable $100 to rent, I am not sure if I’m going to do it again next year (assuming Scarlett does dance class again) since I only got 3 photos worth sharing.

“School’s OUT!” – Scarlett’s Recital Photos

Their song this year was School’s Out by the Disney-affiliated Kyra Christiaan.

The part above is Scarlett shouting “SCHOOL’S OUT!”

Scarlett’s Recital Photos

I love how dynamic Scarlett is in this photo. And you can tell it’s in focus if you look at her shoes or bow. She’s just moving faster than the shutter speed.

Scarlett’s Recital Photos