- Details
- Category: Xen Howtos
Scenario: In the Dom0 (Host) you have a file that you export to the DomU (Guest) and it appears as a hard drive partition and you want to make it larger.
Example- Dom0: /srv/xen/diskimage.img -> DomU: /dev/xvda1
Resize the Disk Image in Dom0
1. Shutdown the DomU
2. Create a backup of the Disk Image using the cp command
3. Add extra space to the diskimage using dd. This will add 1GB to the DomU image. Adjust count= depending on how much you want to add. If you want a sparse file use seek= to define the entire disk size.
dd if=/dev/zero bs=1M count=1024 >> ./diskimage.img
or if you want a sparse file
dd if=/dev/zero bs=1 count=0 seek=1G >> diskimage.img
4. Boot the domU
Your view /proc/partitions your disk should now be larger. You will need to use traditional tools inside the DomU to make the partitions/LVs and filesystems larger as outlined below.
Expanding DomU Partitions
In this example we're using /dev/xvda as the drive name inside the DomU. Due to limitations in the way traditional partitions work this tutorial is only useful for resizing the last partition on the DomU drive.
1. Start the DomU and log in as root
2. Run fdisk /dev/xvda
3. Note the last partitions start cylinder, then delete the last partition and recreate it with the start cylinder being the same as before and the end cylinder being the default (end of disk)
4. Save this and exit fdisk
5. Run partprobe to update the kernels partition table. View /proc/partitions to see if the last partition is now larger. If not, reboot.
5. Resize the filesystem on the partition, for example using xvda2: resize2fs /dev/xvda2
Expanding DomU Logical Volumes
If you configured your DomU to use LVM and your Logical Volume is not big enough you can resize it.
In the DomU we get the Logical Volume name by using the lvdisplay command.
[ root@vs /srv/xen ] lvdisplay
--- Logical volume ---
LV Name /dev/vgsys/lvvirt
VG Name vgsys
LV UUID XMWzWW-oZih-A5uH-91Sa-7l1y-8cqf-18KcNB
LV Write Access read/write
LV Status available
# open 1
LV Size 60.00 GB
Current LE 1920
Segments 2
Allocation inherit
Read ahead sectors auto
- currently set to 256
Block device 253:2
According to lvdisplay the path to our Logical Volume is /dev/vgsys/lvvirt.
Hot Resizing Logical Volume:
Resizing the Logical Volume is actually very easy, you'll be amazed.
lvresize --size +10G /dev/vgsys/lvvirt
This lvresize command specifies to add 10GB to /dev/vgsys/lvvirt. This will only take a second.
Hot Resizing the filesystem:
resize2fs /dev/mapper/vgsys-lvvirt
That's really it! You can only hot resize if the Filesystem is getting larger. If you need to shrink it then you'll have to take the Volume offline first. Isn't this easier than dealing with partitions that are too small?
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- Category: Gadget Blog
I have been a long time user of the Nokia Mobile Internet Devices (MID) and but have always had a few complaints with them. I wish my n800 was smaller, faster, more stable and had better internet range. The OS and applications are getting more stable with time but I can't do anything about the speed factor. The n810 wimax would have taken care of the the size and range issues. That is if Nokia hadn't discontinued it.
According to Nokia the U.S. rollout of Wimax is taking longer than expected. My first thought is to sell it anyway because it's barely more expensive than the n800 but I can also see there point. They sell a device that can access internet anywhere in a city but it only works in 6 cities. Wimax is coming to Seattle in March I believe through Clearwire so I was waiting until then to buy it. If it takes another year to roll out Wimax in all major U.S. cities then Nokia could have another device out by then. Rumor has it that the next Nokia MID will have a 3g cell connection. At that point I hope Nokia finally invests some time into the OS because it's not up to iphone, Palm Pre or Google's Android phone OS. It's not a "Linux isn't good enough" thing because the last two in the list I mentioned are Linux, the first is Unix based. Who would have thought the 50 year old server Operating System would dominate the Smart Phone world?
So I guess I hang out and keep using the n800 until I know more. Or God forbid start looking into a smart phone. I will NOT go down the iphone route because I don't want anyone telling me that I can't install something on a device I bought nor do I think using one application at a time is adequate. I'd like a Palm Pre but after using a 4.13" screen I'm not sure I could browse the web on a 3.1" screen. Maybe in the coming months more Android phones will come out. I'll wait.
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- Category: Food Blog
When I was a kid we have a thing called Goulash which had ground hamburger, tomato juice, elbow macaroni and basically nothing else. I grew up thinking this was goulash until one day I got the brainy idea of going to Eastern Europe which I found out was actually in Central Europe. I'm not sure who decided that Eastern Europe should be in Central Europe but probably the same people that call Kentucky the mid-west when in fact it's in the east. Anyway I digress. The point was that I ate Goulash in several countries and it varies somewhat but for the most part it's very similar in Croatia, Slovenia and Hungary. It always has cubes of beef, sauce with tomatoes, lots of Paprika and various other things. Sometimes it has Hungarian soup noodles in it and other times it may have potatoes instead. We've been wanting to cook real goulash (gulyas in Hungarian) for a while so we did tonight. Overall it had a good flavour with Caraway seeds and Paprika but I'm going to make a few changes to make it taste more like it does in Eastern Europe (the one in Central Europe).
You might be surprised to find out that Goulash is actually a stew of sorts instead of elbow macaroni in tomato juice. The soup noodles are made from a very stiff dough of eggs and flour (no other liquids), squeezed into fingernail size pieces and dropped into boiling water. You can see Piper forming the noodles and Jade fishing them out when done here. It's a very easy process making them especially if you have a mixer.
The soup is made with a high galatin beef like blade steak cut into cubes and browned
in a dutch oven. Added are onions tons of paprika, caraway, tomato paste, garlic and a bit of salt. Later home made beef broth is added or chicken broth from the store and the whole thing is simmered for a couple of hours. Halfway through green peppers and cubed potatoes are added. More broth is added as needed and when done the sauce is soupy and the meat almost falls off the bone. Add the pasta and serve it.
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- Category: Philosophy
Generally I only post content that I've created but this is very special. A youtube user named MadV put up a video with One World written on his hand. He got over 2000 responses of people from all walks of life from around the world. He then took the pieces of video and created one video that I want to share with you now. I'm not impacted by much but this video gets me. Enjoy.
http://www.youtube.com/watch?v=Z-BzXpOch-E
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- Category: Food Blog
When I mention to people that one of Jade's favorite things about Paris is Meringues they respond with "Oh I like Meringue too, especially on lemon pie!". Notice they say Meringue with no s on the end. This means we're talking about completely different things. Meringue used for Lemon Meringue pie is a soft pillowy substance that when bit into disappears. I've always had difficulty in explaining French Meringues but I've seen them listed in cookbooks as being a cookie and I guess they could be called a cookie so from now on that's what I'll call them - Meringue cookies. A French Meringue is mostly air and sugar but is dried out in an oven at 200 degrees for about 3 hrs. I put my meringue batter in a pastry bag and squirted it onto a sheet pan. They came out crispy on the outside and gooey on the inside just like in Paris. Everytime I make something where I have a bunch of egg whites left over I try to make Meringues and up until lately this act as always ended in failure. I thought the recipe was wrong so I checked another book (Jacque Pepin's) and he says to do them exactly the way the other books say. I finally find a Cook's Illustrated article on them which was what I needed. Thomas Keller says the more simple the food the more difficult it is to cook. I followed Cooks Illustrated's recipe and they came out just like Meringues in Paris! I always like Cooks Illustrated because they explain why they're doing something. It appears you need some sort of acid in order to make them work right. Also I've found that knowing how fast to mixer should be going and for how long is important with this one.
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- Category: Peru/Ecuador - 2007
It's been nice staying at the Posada del Maple because we actually look forward to our decent breakfast. I was having problems with my debit card and an email from my bank said that it had been shut off but my other one had too so they re-enabled them both. Problem was my personal card still wasn't working so I needed to call Enfact to get them to enable it. Armed with the number I headed out to find a place I could call. A few blocks from the hostel I found an Internet cafe and phone center. Calling home is always a problem from other countries. Contrary to popular belief a 1-800 number is not free in other countries so my bank gave me a collect number to call. Unfortunately I couldn't call a collect number from Ecuador either so I used Skype. I don't know how many times Skype bailed me out but it did it again. I just called the so called collect number via Internet phone and got an operator. They apologized for the inconvenience and asked me about a few transactions made in Peru. Seems they couldn't get a hold of me at home for some reason. Maybe it was because I was in Peru spending my hard earned money! They supposedly turned the cards back on and off I went to an ATM to get money. Of course I still couldn't use my personal card but I did take money out of my business account. Most of the expensive part of the trip was over so I wasn't too worried but I wouldn't mind having a little backup cash and it made me nervous to be relying on one card. I did have $1000 in a seperate account that can be sent to me via Western Union as a backup but still I brought two cards for a reason.
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- Category: Food Blog
I've been in the mood to make some real pasta in a while and have been wanting to try out agnolotti. Agnolotti are Piedmonts version of ravioli and I have to say that I think Piedmont has something over on the rest of Italy. They're pretty easy to make and you don't need forms like Ravioli plus they hold more sauce than Ravioli do.I filled the Agnolotti with sweet potatoes as apposted to using butternut squash as usual. The sweet potatoes after being spiced up with squab spices (cloves, cinnamon, corriander, black pepercorns, allspice, white pepper toasted and then all ground in a spice grinder) and mixed with butter and diced bacon taste about the same but has more body.
The sauce is a mix of buerre monte and creme fraiche with 1/3 cup of blanched sage leaves blended in and strained. It's then topped with jullienned proccuto, browned butter and deep fried sage leaves.
As a side note: I've noticed my youtube videos don't show up on my main page. To see them go to Food -> Blog
[youtube:http://www.youtube.com/watch?v=aQFSdXmMffc]
[youtube:http://www.youtube.com/watch?v=bzbCCkcXyUs]
- Details
- Category: Site Docs
You might be wondering why I only have some of my trip journals up. Well, if you know that I've been to more places than are here you also probably know a bit about me and that I'm a little lazy when it comes to writing these things. The following journals are missing or incomplete.
- London to Istanbul 2004 - didn't write one and now probably won't although it would be pretty interesting considering how clueless I was. Highlights would include - French pastries rock!, guidebooks exist, it's true because I found out near the end of my trip, the French people are awesome!, people in the Riviera speak English, missing your chunnel train can be expensive even with a Eurail pass, Rick Steves backpacks suck, Europeans don't have clothes driers so you need to plan ahead, cruise ships are not for me (really really not for me), geek cruises are NOT training!, Italians are rude,always bring your memory cards with you when visiting ancient greek ruins, some toilets don't let you sit down, "I don't speak German" is more useful than you think when you're trying to get out of a train in Germany and you have a line of Germans behind you, Neuschwanstein is fake - Dachau is not - you figure out which impacted me more, sleeping all night in a doorway in London is not that comfortable nor is sleeping on a bus "bench" or in a train terminal or airport or on a bus, you should alternate which sides of airplanes you ride on in case you'd like to use your neck within 2 weeks of arriving home and lastly sleeping whenever you're tired when crossing 9 times zones is not a great plan to beat jetlag.
- Caribbean 2005 - First trip with kids to Orlando, Key west and Cozumel. Major things life happened to us here but too long ago to worry about.
- Europe/France 2005 - That would be a great trip journal, maybe some day I'll write it when I get time. We learned a lot this year, like how missing cheap Ryanair flights get really expensive, the 35 different ways to get to mainland Europe from England, how some "palaces aren't", what bed bugs feel like (somewhat related to the previous item), how wonderful American cheeseburgers taste after being in England for more than 24 hrs, what a constant supply of eggs will do to my digestive system, how to sleep in Italian train stations, how to sleep on hard ferry berth floors, how to sleep on Italian trains, how to sleep past your stop and then find another train back and lastly how to get stranded literally in the middle of the adriatic. So yes, there's probably a trip journal there somewhere.
- Washington DC 2006 - Smithsonian is a joke, Ethiopian food is the bomb as are Chilean empanadas, you can't buy a sweater at the mall but you can get plenty of FBI tshirts, Washington monument is not a tribute to Bill Clinton. Relatively short trip but enjoyable anyway. I started the trip journal but didn't finish it.
- British Colombia 2007 - Um, interesting but usually I write trip journals during the trip and about the time I got started the trip was over. Maybe I'll copy out of Natalya's since she has a brutal overlord forcing her to write while on the trip.
- Western Europe 2007 - it's just not that interesting to have a trip journal 45 days long and half of it we stayed in the same spot, more of a synopsis is in order I think. We did spend a week in Slovenjia, went to Ireland (finally), Amsterdam (I think I was there), Brussels the cul(cough)- culinary cap(cough) - culinary capital of Eur(cough cough)ope, and Vienna where we ate nothing but sausages and apple strudel because it's all we can say in German, that was nice and should be written about.
- Yucatan Peninsula 2007 - bad food, listen to Piper yammer, great ruins, listen to Piper yammer, bad food, - repeat as necessary. Highlights would be snorkeling, swimming with dolphins, meeting new friends from Barcelona and Argentina, trying to convince them that Mexican food really does taste good and Taco Bell (ew!) makes better Mexican than can be had anywhere on the Yucatan Peninsula, hurricanes are best avoided during vacations and lastly Latinos airlines would kick our domestic airlines tail fins if allowed to compete in this country.
Thats about it. I guess there probably would be some entertaining trip journals in there somewhere.. If I only had the time.
- Details
- Category: Food Blog
For whatever reason we Americans have bastardized the French Quiche by cooking it in a pie shell. I'm not sure why we screw up such simple things as quiche, crepe (that would be pronounced crep not crape), baguettes etc.. For some reason we can't leave well enough alone. Anyway I made a quiche the other day so I thought I'd put photos up in case anyone had never seen a real quiche before. This is a quiche for the real French Quiche eaters as it's filled with Roquefort cheese and leeks.
Enjoy!
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- Category: Food Blog
I love pizza more than most things but I rarely eat it in Seattle. You'd think we were the pizza masters here based on the number of local pizza joints but in reality none of it's very good in my opinion. Pizza restaurants are opening at an alarming rate (5 new ones in Ballard this year) but they just keep churning out the same old crap. We were in the mood to eat great pizza so we had no other choice but to make it ourself. A lot of flour and water, a few pears, a bottle of South African chardonnay, a round of chevre, some cherry tomatoes and a sprinkle of balsamic vinegar and we're on our way. I didn't take pictures this time so I stole a photo from the last time I made this.
We also made some BBQ chicken pizzas which also didn't take a picture of. We used a Mozzerella, Provolone and Parmesian cheese blend with chicken and BBQ sauce augmented with carmelized red onion and cilantro. I also didn't take pictures of these pizzas either because we've done this before. The photo shown is from the last time when I used Smoked Gouda instead of the cheese blend.