After you ssh into a unix/linux box and sudo into another user account, you get:
X11 connection rejected because of wrong authentication.
$ echo $DISPLAY
You get something like:
$ xauth list
and you’ll see something like:
$ xauth list $DISPLAY You’ll get something like:
somehost/unix:1o MIT-MAGIC-COOKIE-1 ee4873663c9ddfaeae3283b64230891b
Then, after having done sudo, tell the new user what the cookie is:
$ xauth add somehost/unix:12 MIT-MAGIC-COOKIE-1 ee4873663c9ddfaeae3283b64230891b
Today I upgraded my VMWare Fusion from verison 3 to version 4. The most critical change I’ve found so far is in the location for networking/dhcp/nat configuration files. Fusion 4 now locates those config files in: /Library/Preferences/VMware Fusion/vmnet8.
I will add more info to this post as soon as I have more to share. I’m hoping Fusion 4 is more efficient in utilizing the host resources and better performing. I already like the interface design that is more integrated and seamless for Lion.
stry fri kangkung with salted anchovy
Kangkung is a very common ingredient of Indonesian dishes. The vegetable flourishes naturally in waterways and requires little if any care. It has also been introduced to the United States where its high growth rate has caused it to become an environmental problem, especially in Florida and Texas. It has been officially designated by the USDA as a “noxious weed” (the therm “noxious” refers to its effect on the environment, not to any toxicity). In the US, you can purchase Kangkung at farmers markets or Asian/Chinese grocery stores and it sometimes is called ‘ong choy’.
This yummy dish recipe is my family favorite. It is very easy and quick to prepare. In Indonesian, it is called ‘tumis kangkung ikan teri’ or ‘cah kangkung ikan teri”. ‘Ikan teri’, salted-dried anchovy, is another ingredient that is used a lot in Indonesia. It is relatively inexpensive and widely available.
- 2 bunches kangkung, wash thoroughly and remove stemd from the leaves
- Red chilies, sliced. I sometimes use dried chili peppers instead.
- 4 shallots, sliced thinly
- 2 closed garlic sliced
- 2 bay leaves (daun salam)
- a small piece of gallanga (laos)
- some dry salted anchovy
- vegetable oil
- heat vegetable oil i a wok
- sautéed shallots and garlic for 30 secs
- add chili pepers, stir fry 30 secs
- add anchoy in and stir fry another 30 secs or so
- add galangal and by leaves, stir fry further for 1 min
- place kankgung and coock for about 3 minutes or until the kangkung is soften, add a touch of salt and white pepper to taste, mix and serve
I found an interesting chicken satay recipe on this site: http://www.melroseflowers.com/mkic/resep/ayam/sate_ayam.html. It’s unique because the use of tumeric (kunyit). I have never seen/known tumeric used in satay’s recipe before. I gave it a try … it’s not bad, it’s different and definitely not the mainstream chicken satay dish. Here’s the english translation of that recipe. Continue reading