Stellenbosch, 1987. I built this 68000 computer, with 64 kilobytes of RAM and space for three times that much ROM. That’s infinitesimal in today’s terms, but at the time my “personal computer” was an Apple ][ with 64 kilobytes of RAM and 16 kilobytes of ROM, running at 1 MHz. The Apple ][ is an 8-bit computer and my 68000 is a full 16-bit computer, which runs at 8 MHz. Also, I had plans to expand my RAM by at least 256 kilobytes or so.
I'm typing this on a 64-bit computer with 8 gigabytes of RAM running at Idunno, 3 1/2 GHz or so.
Here’s a picture of it. The picture itself is about 43 kilobytes in size, so it would take up about two thirds of my 64 kilobytes of RAM. But there would be no way to display it because I never implemented graphics (and state-of-the-art graphics at the time was VGA at 640×480 in 16 colors).
Here’s a picture of the three boards — processor at the top left (note the huge 64-pin DIP package that is the 68000), memory at the bottom, I/O on the right. It’s pretty close to 64 kilobytes. Here’s what it would have looked like in 16 colour VGA.
The first set of ROMs is a monitor, the second set of ROMs is almost empty — it has a copy of Gordon Brandly’s Tiny Basic as published by Dr Dobbs and typed in by yours truly. I can transfer it to RAM and run it from there. I had great plans but that’s as far as I got…
This memory brought to me by the guys over at Hack A Day, who are building something very similar but with some very modern twists.
* One of my favourite songs, from 1972.
No, not the one where you find a corpse and drop it off the coast of Spain. This is the one where you find a container full of gemsbok intended for biltong at the bottom of your freezer, and realise that half of it is a bit chunky and / or stringy, and that mincing it would be a better idea.
Enter a handraulic meat grinder, originally acquired to mince perlemoen in the pre-poacher days when we still had perlemoen.
I’m going to end up with a right arm like a teenage boy.
Joan Atwell, courtesy of the googles.
Maybe some clarification required. The traditional New Orleans Funeral with Music consists of two parts. It starts with a somber procession to the cemetery, transporting the Guest of Honour to the planting* ceremony, followed by a helluva bit party on the way back.
Just a Closer Walk with Thee comes in two parts, one suited for the mourning and one suited for the party. Google will give you plenty versions of it, the one I’ve always liked is by The Preservation Hall Jazz Band — I might even prefer (blasphemy!) (the jury is still out) the second half to that of Clapton et al. Not that it matters, these guys are stunningly good.
Of course Tanya hates it :-)
* In reality, tradition tends to favour above-ground tombs in New Orleans, because water table.
The Adaptive Curmudgeon, phoning home:
Mrs. Curmudgeon: “I’ve told you to switch to decaf.”
Me: “I HAVE! I’m in Starbucks, surrounded by hipster dipshits, and I’m drinking decaf!”
Mrs. Curmudgeon: “Oh my God! Are you OK?”
We’ve been networking with Microsoft Windows for pretty much 20 years. Two decades, starting with Windows 95 (Might even have been Windows 3.11 for Workgroups, can’t remember, it’s been… 20 years).
And for all of those 20 years, we’ve had the PCs on a workgroup called “FOO* SYSTEMS”. Note the space.
Because now I have a Windows 7 32-bit box, and a Windows 7 64-bit box, and my venerable Windows 2000 box**. And lo, the Windows 2000 box can see both Windows 7 boxes in the network neighborhood, and copy files from the one Windows 7 box to the other, but neither Windows 7 box can see (1) itself, (2) the other Windows 7 box, (3) the Windows 2000 box, or (4) pretty much anything else in the notwork*** neighborhood.
So I started experimenting (what the Brits would call a spanner and Erin would call knobdicking). Frobbed with the firewall settings, IPV6, homegroups, 56-bit encryption, enabling NetBEUI, standing on my head and holding my breath, and who knows what else.
And you know what the problem is?
That fscking space in the workgroup name.
That space has been supported for 20 years, and that support has finally worn out.
* Usage #2 of course.
** Which has absolutely nothing wrong with it. Except that it won’t run the latest version of FireChromePera. Which is required to run the latest version of Flash. Which in turn is required to browse anything running on port 80 these days, primarily to support their revenue stream.
*** Not a typo.
The Hobbit / Smaug. You can sit watching it and shout “Never Happened!” all. the. damn. time. and you’d be right more often than not.
OK, you also need “no FSCKING WAY!”, especially when barrels are involved. But impossible as it is, that also Never Happened.
Dayumn. There’s a book. And there’s a movie. And there’s a correlation with the name and
most many of the characters.
(And is it just me or did they skimp on the CGI? Some of those wargs reminded me of Apple ][ games, just a bit)
I learned to make chili from the Foodie Handbook. It calls for beans and plenty paprika. We like beans in our chili. And get your paprika from the good guys, that brown stuff from Robertson is useless.
So while digging through the freezer, I found a hunk of meat labelled “silverside”. I thought it was eland but when I started working with it I realised it’s gemsbok. Half of it went into a tomato bredie with the other half earmarked for a curry of some sort. Put it in a bowl, covered it with buttermilk, left it in the freezer overnight.
Found this recipe for venison chili (the one halfway down with the “crab bake” which I don’t have and didn’t use). Adapted it a bit.
Olive oil + butter in the flat bottom black pot, shake most of the buttermilk off the meat, fry the meat in batches and remove. Fry two chopped onions, one green pepper, about a tablespoon of garlic. Add the meat back in, add a tin of chopped tomatoes, a tin of kidney beans, a tin of borlotti beans and a tin of red beans (that’s what I had in the cupboard). I used less chili powder than the recipe calls for, small people in the house. Three four heaped tablespoons paprika, tin of tomato paste, heaped teaspoon cayenne. Some mixed spice and a tablespoon chicken stock powder. And some herbs, can’t remember what, probably rosemary. Add fresh (well, fresh from the freezer in this case) danja right at the end, serve with creme fraiche if you have (we didn’t, used normal cream).
It could have cooked for longer but we were hungry. That’s also why there are no pictures.
I suggest all of y’all out in the meme-o-sphere start using “slap the tree” in place of “jump the shark“.
How I met your mother should have been canned last season.