I recommend against taking a Finance class and Marketing class during the same session, at least at Columbia College. Week 3 and already getting swamped. Four classes left, though! I can do it!!!
I finished installing Windows XP Pro (32-bit) along with Apple’s 3.0 Boot Camp drivers (included on the main DVD). Everything seemed to be working fine but my XP version was dated, so I ran Windows Update. I mistakenly allowed it to update the NVidia 9400M driver, which completely toasted my video. I had 640×480 resolution at 2-bit color, so had to go into the device manager and completely uninstall the NVidia display device. I’m now running with VESA only, which is pretty slow compared to the built-in graphics. Here’s hoping that running the Boot Camp update 3.1 fixes the issue.
I recently had to move a virtual machine from Microsoft Virtual Server 2005 to VMWare ESXi 4.0. The easiest way to perform this seemed to be the VMWare Converter Tool, which worked with no problems. The machine was a Windows Web Server 2008 SP1 (not R2). When the machine was fired up, however, I got a STOP 7B code. Well, the complete code was actually STOP 0x0000007B (0x80599BB0, 0xC0000034, 0x00000000, 0x00000000). Looking through various sites, I didn’t see anything specific for this migration, but several references to hard drives not found. Checking the settings, the original system was configured as a generic SCSI device, while VMWare had automatically imported as an SAS device.
To fix the problem, I first made sure the machine was powered off and then right-clicked it in the inventory list. Select Edit Settings and then click on the SCSI controller that is listed. If it’s listed as a LSI Logic Parallel SAS controller, click Change Type and select LSI Logic Parallel instead. Reboot and the machine goes through and sets up the correct drivers with no further problems.
Don’t forget to install VMWare Guest Additions. Even if you remote into your system from another machine most of the time, there are still some good drivers.
Finally, I’ve taken a few moments to add some genealogy content to http://genealogy.marstella.net. Unfortunately, it’s not the most recent file; the most recent is currently in storage from our move and will probably be a few weeks before it’s posted. The current content is missing about 50 extended family persons, no direct ancestors or descendants for Henry Garret Hall, Sr., or William Marstella.
Anyone wishing to have an account will need to request one as the old database was lost when marstella.com was killed.
I enjoy baking cakes and have had several comments on the fluffiness and moistness of each cake. I attribute this to:
1. Generally, the box recommends mixing at low speed for 30 seconds, which I do. However, I mix the cake for about 5 minutes at medium speed and constantly use a spatula to mix in any mix that is sticking to the walls of the bowl. You have to be careful not to catch the spatula in the mixer, but this gives a more even mixture. The box normally says to mix only 2 to 3 minutes at medium speed, but I find mixing the additional time actually gives a noticeably “fluffier” mix even before it goes into the oven.
2. Use a small amount of oil to grease both the sides and bottom of the cake pan, even if instructed not to. Also, dust a small amount of flour after greasing to help prevent sticking.
3. Cook the cake at about 25 F lower than recommended by the box. If the cake rises a lot more in the middle than along the sides, you might want to reduce by an additional 25 F the next time you cook one.
4. After removing the cake from the oven, move it around carefully (don’t jar it) and allow it to stand for at least 45 minutes or so before attempting to decorate it.
We needed grilled corn tonight so I went out looking for a recipe. As it turned out, a nice storm came rumbling through, so I decided to go ahead and cook the corn in the oven instead. The results were much better than I expected. The only reason we have leftovers is because we got too full.
Grilled Corn (still in husk):
1 Ear of Corn, still in husk (won’t work if already shucked)
1 tbsp butter
2-3 tbsp crushed ice
1. Preheat oven to 350 F.
2. Place butter and some crushed ice on a piece of aluminum foil and then wrap the corn in the foil. Make sure the butter and ice are in contact with the corn. Also, the foil should wrap at least 2 full times around the corn and should be sealed at the ends so little moisture can escape.
3. Place on baking sheet and cook for 30 to 40 minutes, turning once. I couldn’t really tell a difference in the tenderness of the corn, but you might want to check a few times during cooking. Word is that different types of corn might cook in half the time.
4. Remove corn from foil, clean husk and silk from corn, enjoy!