Hanging transparent “jewelry holder” for the hall closet. Instead of a box/drawer, I now have 80 little pockets for all the various adapters, connectors, and small cables

I don’t drink these often, but sometimes I Abide (in my own way) and pour a

2 Appleton

1 coffee liqueur (I use a diy rum-based here)

Spoon of branca

Spoon of banana

Mole bitters

Top with whole milk

I’ve used giffs and banana 99 there…hard to say which works better, but 99 is more candy nana than giffs.

This weekend is getting warm, so it’ll be a batch of margaritas with Naranga plus my new fav mixto, El Tequileno….and ti punch with Paranubes to pick up any slack…an excellent sip if you like funky rums. Cheers!

A local restaurant that does bourbon, lemon, and peach agua fresca and it’s a great sip. I also like rum, coffee liqueur, and milk with orange bitters and Martinique orange liqueur like Clement Creole Shrubb. I think peach is a great intermediate since who can deny peaches and cream?

Sounds like a great combo….might steal it for a “milkshake” slush in the summer

You probably want to make a launcher script. An easy start would be to background your main process and route the output wherever you want. Run your monitor loop and send the output wherever you want. Then you can examine and kill the main background pid on script exit. The simplest way in bash might be something like kill $(jobs -p)

This can get a bit more complicated if you want it all to exit if anything fails or something like that. Read up on pkill, disown, kill, $$, trap…tons of possibilities

Some of these things aren’t very portable though, so do check if you decide to switch shells….or do what the rest of us do and scratch your head for an hour before cussing ourselves for not being posix compliant, swear we will next time, then don’t

I have Black Sea by Caroline Eden. It’s as much of a travelogue as a cookbook, so it does make for an entertaining read. You might guess that it doesn’t cover the entire Balkan region…just the parts around the Black Sea.

It’s certainly not grandmas secret, but everything I’ve made from there has at least been well received by Romanians. Then again, it’s as good of a starting point as an American BBQ cookbook if you read it with the understanding that similar ingredients might yield quite different results regionally.