added some new recipes

3 files changed, 111 insertions, 0 deletions

diff --git a/low-country-stewed-chicken.txt b/low-country-stewed-chicken.txt
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+https://www.seriouseats.com/lowcountry-stew-chicken-5216238
+
+1 ½ pounds (680g) bone-in, skin-on chicken drumsticks and/or thighs
+Kosher salt and freshly ground black pepper
+3 tablespoons (45ml) neutral oil, such as vegetable or peanut, divided
+1 medium (8-ounce; 225g) yellow onion, thinly sliced
+1 to 2 ribs celery (1 ½ ounces; 40g), thinly sliced
+2 tablespoons all-purpose flour (½ ounce; 16g) 
+4 cups (1L) homemade or low-sodium, store-bought chicken stock (see note)
+1 teaspoon garlic powder
+1/2 teaspoon onion powder
+1/4 teaspoon ground dried sage
+1/4 teaspoon ground dried oregano
+1/4 teaspoon smoked paprika
+Cooked rice, grits, or buttered pasta, for serving
+
+Directions
+Season chicken all over with salt and pepper. In a Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned, about 6 minutes. Using tongs, turn chicken and cook on opposite sides until browned, about 5 minutes longer. Remove from heat and transfer chicken to a platter. Set aside.
+
+Six pieces of chicken (drumsticks and thighs) browned in a Dutch oven on a stove top
+Serious Eats / Amanda Suarez
+Reduce heat to medium, add onion and celery, and cook, stirring to prevent scorching, until softened, about 5 minutes. Stir in the remaining 1 tablespoon (15ml) oil along with the flour and cook, stirring constantly, until peanut butter or darker in color, 5-10 minutes. While stirring vigorously, slowly add the stock. Increase heat to medium-high and bring to a boil, then boil until slightly thickened, about 1 minute.
+
+A four image collage. Clockwise from upper left: Onions and celery being stirred in a dutch oven while scraping up browned bits left from chicken; flour being added to the softened onions and celery; a close up of flour browned on the floor of the Dutch oven; stock added to Dutch oven and brought to a boil. 
+Serious Eats / Amanda Suarez
+Reduce heat to medium, then stir in garlic powder, onion powder, ground sage, ground oregano, and smoked paprika. Add the chicken pieces and return liquid to a simmer. Reduce heat to medium-low, cover, and cook, gently stirring and scraping the bottom of the pot occasionally, until chicken is cooked through and beginning to fall from the bone and the sauce is reduced to a thick and silky texture, about 1 hour 30 minutes. Season with salt and pepper, to taste.
+
+Two image collage. Top image: spices added to boiling stock. Bottom image: close-up of chicken cooking in stock, showing the chicken pieces mostly submerged
+Serious Eats / Amanda Suarez
+If desired, break apart chicken and remove bones. Serve over rice, grits, or pasta.
diff --git a/recipes/carolina-slaw.txt b/recipes/carolina-slaw.txt
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+++ b/recipes/carolina-slaw.txt
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+Carolina Slaw
+
+Ingredients
+
+1/2 head thinly sliced cabbage (about 1 lb.)
+1 cup grated carrot
+1/2 cup apple cider vinegar
+1/4 cup sugar
+1/4 cup vegetable oil
+2 Tbsp. Dijon mustard
+2 tsp. dry mustard
+1 tsp. celery seeds
+1 tsp. kosher salt
+1/2 tsp. freshly ground black pepper
+
+Directions
+Bake coleslaw dressing:
+Place cabbage and carrot in a bowl. Whisk together vinegar, sugar, vegetable oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and freshly ground black pepper in a saucepan until sugar dissolves.
+
+Southern Living South Carolina Slaw dressing ingredients mixed together in saucepan
+WILL DICKEY; FOOD STYLIST: RUTH BLACKBURN
+Bring to a boil over medium-high heat.
+
+Southern Living South Carolina Slaw bringing the dressing up to a boil
+WILL DICKEY; FOOD STYLIST: RUTH BLACKBURN
+Combine cabbage and dressing:
+Pour over cabbage mixture; toss to coat. Serve immediately.
diff --git a/tech/arch-server-setup.txt b/tech/arch-server-setup.txt
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+++ b/tech/arch-server-setup.txt
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+Arch on a Server? Madness.
+
+https://wiki.archlinux.org/title/installation_guide
+https://www.linuxbabe.com/linux-server/install-arch-linux-on-kvm-vps
+
+Boot ISO and follow install instructions to get it working.
+
+verify bootmode: cat /sys/firmware/efi/fw_platform_size
+
+ip link
+
+ping archlinux.org
+
+timedatectl
+
+fdisk -l
+
+make a 1M partition for grub 
+
+then install grub: pacman -S grub 
+
+then:
+
+grub-install --target=i386-pc /dev/vda
+then config:
+grub-mkconfig -o /boot/grub/grub.cfg
+
+https://wiki.archlinux.org/title/GRUB
+
+## Networking
+https://www.reddit.com/r/archlinux/comments/3yaw2x/network_failure_trying_to_set_static_ip/?rdt=35416
+https://wiki.archlinux.org/title/Systemd-networkd
+
+
+then start systemd-networkd, create file:
+
+/etc/systemd/network/20-wired.network
+[Match]
+Name=enp0s3 # or whatever the interface is named
+
+[Network]
+Address=10.1.10.9/24
+Gateway=10.1.10.1
+DNS=10.1.10.1
+
+Then link in resov files
+
+ln -s /run/systemd/resolve/resolv.conf /etc/resolv.conf
+systemctl --now enable systemd-resolved
+
+Then turn on networkd:
+systemctl --now enable systemd-networkd
+
+