I don't run a server of my own, but if I did, it's likely I'd use FreeBSD. I'm quite happy with Ubuntu on my laptop at home. But I did find a very compelling comparison on the merits of BSD vs Linux
here.
[My sexism alert wasn't so much tripped due to the relative gender balance on each side. Yes, I'm pathetic.]
And really, there's nothing else I want to report about my week so far. It was long and tiring, and featured CEOs, spam, video conference resource booking fuckups, PMT and Goddess Hatchet Jobs™.
There was nice food last weekend, though. The Bear was finally able to drink her birthday wine after over a month of crappy stomach stuff, so we had to have something suitable to go with. I don't eat red meat, and the CDL isn't much on pork, but I managed to get inspiration for a nice pasta sauce.
I made it with a veal stock (veal chop and mince (tastee doggie treats after!), dried porcini, celery, onion, light garlic, bay leaves, white peppercorns, sea salt and a slosh of red wine - all boiled for about an hour, then strained and defatted after resting a bit), a pile of assorted mushrooms (@200g+ of oyster mushrooms and other weirdnesses) wilted in butter, a bit more fresh garden garlic, some duck breast (yay CDL inspiration) sautéed with olive oil and cherry tomatoes smushed into a pan with a bit of crushed dried chilli. Add the mushrooms to the duck and tomato and a cup or so of stock, a sprig of fresh garden thyme and a bit of chopped Italian parsley, and simmer for about 20 mins, adding more stock to keep it moist and simmering before allowing to reduce to the final sauce consistency (the mushrooms were very tender, but retained their shape). A bit more parsley just before serving, and the sauce went fab over the ricotta ravioli, with yummy salad leaves 'n' light dressing and wood-fired crusty bread on the side, and complemented the
Central Otago (I
still can't get over Otago as a wine region!) pinot noir beautifully. Of course, now I can't remember the wine-maker. D'oh!
BTW, it'd be easy to turn the sauce into a vegetarian rendition. With the stock, omit the veal (of course), use more dried porcini and supplement with a couple of shiitakes (not too many, because they have an overpowering flavour), and maybe a dsp of barley miso. The duck breast was far from being a compulsory ingredient (although it did go beautifully, and we could have had a bit more) - mushrooms, garlic, cherry tomatoes, stock and herbs make a fine sauce.
Yay team cooking and provision-providing efforts, though. It makes for much contentment. :-)