The small things in life

Early yesterday morning one of our neighbours rang the doorbell with the message “there are a number of BT guys outside with cables”.

Of course I walked out to talk to them, and there they were with a big roll of fibre just outside our door! As they were from OpenReach there was not a lot they could say, except to confirm that we would get fibre to our doorstep, and that in 5-6 weeks time we would get activated.

For us – incredibly good news, as we have all kinds of niggly problems with both our broadband and telephones!

Good things may be coming for Christmas!

Redis is innovative again

ReJSON: Redis as a JSON Store
We’ve created ReJSON, a Redis module that provides native JSON capabilities. ReJSON should make any Redis user giddy with JSON joy.

I have used Redis for many years – both as a database cache and as a super fast in-memory database. But it has not evolved a lot for  a long time.

But this seems to have changed – RedisLabs (the commercial arm of Redis) has released a number of opensource/commercial modules for Redis.

The first one I have looked at is RedisJSON – as I saw the potential to upload a whole Azure Cosmos database for one of my projects into Redis, while improving speed and drastically lowering costs. (Cosmos is well known for being expensive to run.

So I’m currently writing a POC to test out my theories – onwards and upwards.

Letsencrypt wildcard support delayed

We previously communicated that we would launch ACMEv2 and wildcard certificate support on February 27th. ACMEv2 and wildcard support is nearly ready but we will be delaying the full launch in order to give our teams more time to complete testing and quality assurance activities. While we work hard to hit deadlines, we are inclined to prioritize a quality release over hitting a deadline.”

Google translate and Norwegian

Google translate is getting better and better – but it does not always make sense, especially when Chrome tries to auto-translate pages of food recipes, such as this one for Norwegian “tynnlefse”. In particular I like the reference to “halibut flour” – a new one for me.



This blade is light and bake if you are newborns. 
It becomes mushroom and porous by semi-sparkling. It is a well-known fact that if you usually have a little whipped meal, you are good at baking, when you are using semulegraut you need less whipped cream. This dough is light and easy to swallow the tuna ladders off. 
It will not be sticky if you melt the dough quickly.


Make the doughs done. 
This dough is very light and bake, the lemons grow very tenderly with semule grains, and so are the smaller halibut flour, they are softer and light and buttery.


Blow with a shower bottle, place the leivane between the cloth, butter with soft and well butter, sprinkle with sugar to match the sweetness. Broken down (see

Mix the rjome, whistle and melt butter with a little grated halibut flour, bind the fat pearls into the butter, this is one very cold dough. 
Mix up the potatoes cold potatoes. 
Take half of the dough and finish with flour to fit dough. 
If you finish all the dough, it will soften for you, then the dough will be tough and ugrei and bake out.