- 1 1/2 whisky
- 1 1/2 water
- 1 lime juice
- agave syrup (enough to sweeten)
Stir well and serve on the rocks!
Stir well and serve on the rocks!
A few notes on flashing the Jetson TK1, in case I need to do this again…
I flashed the 21.3 version of Linux for Tegra. The first step was to download the files into a directory on a Linux system, on a Linux partition (originally, I was unpacking these in a ntfs partition shared with the Windows part of my dual boot configuration, which screwed up the permissions when unpacking – this was subtle!):
Then, I could roughly follow the instructions from NVIDIA. Let’s assume the two files above are in a directory called ~/reflash/ on a Linux computer (e.g. my laptop, which is running Ubuntu 12.04).
cd ~/reflash sudo tar xpf Tegra124_Linux_R21.3.0_armhf.tbz2 cd Linux_for_Tegra/rootfs/ sudo tar xpf ../../Tegra_Linux_Sample-Root-Filesystem_R21.3.0_armhf.tbz2 cd .. sudo ./apply_binaries.sh
Now, you have to put the Jetson in recovery mode. Connect the Jetson to your PC using the microUSB port on the Jetson, then hold the recovery button down on the Jetson and the press the Reset button once, or the Power button if it was off. The Jetson doesn’t seem to display anything to the screen when in recovery, so I wait, say, a minute to be really sure it’s in recovery. Then type ‘lsusb’ on the PC to make sure it lists a device by “Nvidia Corp.”, to ensure you can actually talk to the Jetson.
Now, the next step is to actually flash the thing, but there are a few issues:
With those 2 notes in mind, the next step on the PC was:
sudo ./flash.sh -S 14580MiB jetson-tk1 mmcblk0p1
This took about 30min, after which the Jetson will automatically reboot. The instructions say to “Reset” the board (even though it just rebooted), so I unplugged the USB cable and pressed the Reset button. The network cable was plugged into the Jetson the whole time, so when it rebooted, I had no issue logging in using ssh (checked my router status page to figure out the right IP address for ssh).
CUDA was easy to install from the instructions on elinux. I downloaded the following onto the Jetson:
I actually downloaded it to my PC and scp’ed it to the Jetson. Then I followed the instructions from elinux, and typed the following on the Jetson:
sudo dpkg -i cuda-repo-l4t-r21.3_6.5-42_armhf.deb sudo apt-get update sudo apt-get install cuda-toolkit-6-5 sudo usermod -a -G video $USER
I tested that CUDA installed by typing on the Jetson:
nvcc -V
and then proceeded to install the examples and compile them.
Cleaning up the cabinet and using up some leftovers :
Stir well and serve on the rocks!
Cut everything really small and mash together really well with a fork
Melt half the butter in a bowl in an oven at 110C. Poor through a strainer to get clarified butter and reserve.
Melt a small amount of butter in a frying pan at medium high heat, saute the shallots for a few minutes until transparent. Add the garlic and saute for another ~30 s.
Add the livers and the herbs, and saute until browned (~5-10 minutes). The center of the livers should still be slightly pink. Add the liquor and saute another couple of minutes until reduced (deglaze the pan at the same time).
Put everything from the frying pan into a food processor and pulse until coarsly blended. Add the rest of the butter (cut into pieces). Blend until smooth.
Put into a bowl, poor the clarified butter on top (to seal it), and refrigerate for at least a couple of hours.
For one cocktail:
Muddle everything together before adding the ice and stir once more
1) Combine egg yolks, water, lemon juice, salt and pepper in a bowl or pan and use an immersion blender to quickly blend together (or do this in a blender). No need to overblend.
2) Slowly add the melted butter while continuing to blend. Once all the butter has been added, the sauce should have a nice silky texture.
One serving:
Muddle the limes, add sugar, muddle more. Poor liquids, stir, add ice.
Simple tabouleh, modify as desired:
Mix all the vegetables together, salt and pepper, lemon juice and olive oil. Add couscous and chopped parsley and mint. Add olive oil to taste. Refrigerate for at least an hour. Keeps for several days in the fridge.