I am consolidating all my streaming ports to 8000 for ShoutCast unencrypted and 8002 for encrypted then IceCast non-encrypted streams to port 8030 with encrypted IceCast on port 8032 with the same mounts for all bit rates. I’m making this change not solely for the benefit of streaming ssl so modern browsers and some applications will not block the unencrypted streams I wanted less ports opened. I ad intended to do this for a while but had to prioritize and get my infrastructure in place first before implementing changes on top of that layer.
You can still stream at different bitrates but now to get the ssl version of the streams for IceCast you would use port 8032 instead of 8030 and 8002 for ShoutCast instead of 8000 for unencrypted.
Here’s a list of the streams you can type of copy and paste into your favorite application or browser (use encrypted for modern browsers) to play the music streams:
As I tend to, I made this a modular change and made it as robust as possible, I tried different methodologies using Apache and Nginx I was familiar with but ultimately opting to go with stunnel which seemed to work better for streaming unencrypted music without added modules. My embedded music players on the site will now have the appropriate encrypted music streams in them. Since my stream is sourced by my W2019 Data Center server and must interact with that applications encoder unencrypted I wasn’t sure how the binds to the network ports would behave on my Linux system I use to relay the streams but worked that out and things are looking good!
September 28, 2021
by dhoytt Comments Off on Streaming Servers Down For Major Updates
Performing OS maintenance patching on my music streaming and music relay servers. One server is running Linux Fedora and the other is running the application and database for the music I play along with hosting the music files.
Will be rebooting and then bringing the servers right back up after the patching and verification services are running.
September 20, 2021
by dhoytt Comments Off on Snakeice House of Beats Music Server Patch Maintenance
Performing OS maintenance patching on my music streaming and music relay servers. One server is running Linux Fedora and the other is running the application and database for the music I play along with hosting the music files.
Will be rebooting and then bringing the servers right back up after the patching and verification services are running.
September 2, 2021
by dhoytt Comments Off on Delicious Meals Ahi Tuna and Chili
This past week I had some good food adventures making Ahi tuna paired with my garden vegetables plus sticky rice and then made some chili a couple of days later also using garden vegetables. The tuna dish I kept simple with the fillets and used this for my base recipe: https://www.bowlofdelicious.com/six-minute-seared-ahi-tuna-steaks/ . The tuna turned out excellent with eggplant, green beans, tomatoes, jalapenos and okra from my garden brushed with olive oil then dusted with salt, pepper, garlic, fresh basil and rosemary on both sides. The okra I will never do like that again but the other vegetables turned out delicious. I used the sauce to marinate the tuna and made another batch for dipping, it was so good!
Next I took a chuck roast and placed it in brine overnight and cooked it nice and slow on my Traeger grill. The chuck roast came out with the right tenderness and flavor but when I put it back in it’s au jus which I didn’t taste beforehand it became too salty. I made a few side dishes the past days like tacos and breakfast dishes as I always do when I smoke meats but wanted to do something wholesale to be able to use this chuck roast and diffuse the salt and decided to make some chili. I used this recipe as the base: https://www.cookingclassy.com/slow-cooker-chili/ leaving out the salt and beef broth so I could soak the salt out of the chuck roast meat. I also added some more beef cut into taco meat sized chunks not totally ground and that worked out well. I used tomatoes from my garden plus come canned diced tomatoes. I put a habanero pepper from my garden to provide some kick!
I had a couple of spoons of the chili to test out while watching the Dodgers game and it was so delicious I decided to have a couple of small bowls late after the Dodgers beat the Braves and took first place from the SF Giants who lost to the Brewers.
The chili is so good but now I have to stay up late, wait for it to cool and put in the refrigerator where I already cleared space. The overnight process that will blend all the flavors and spices together will be awesome. The saltiness is gone from the chuck roast and I like the addition of that cocoa powder to the chili, which gives good depth. I just recently found the powdered cocoa on the very top shelf in my spice cabinet way to the back wondering when I would use it. Now I can’t wait to eat this chili out of a bowl traditionally, in breakfast meals and with foot long beef hot dogs I have with sesame seed gourmet buns. I may even freeze some of this chili!
September 2, 2021
by dhoytt Comments Off on Delicious Meals Ahi Tuna and Chili
This past week I had some good food adventures making Ahi tuna paired with my garden vegetables plus sticky rice and then made some chili a couple of days later also using garden vegetables. The tuna dish I kept simple with the fillets and used this for my base recipe: https://www.bowlofdelicious.com/six-minute-seared-ahi-tuna-steaks/ . The tuna turned out excellent with eggplant, green beans, tomatoes, jalapenos and okra from my garden brushed with olive oil then dusted with salt, pepper, garlic, fresh basil and rosemary on both sides. The okra I will never do like that again but the other vegetables turned out delicious. I used the sauce to marinate the tuna and made another batch for dipping, it was so good!
Next I took a chuck roast and placed it in brine overnight and cooked it nice and slow on my Traeger grill. The chuck roast came out with the right tenderness and flavor but when I put it back in it’s au jus which I didn’t taste beforehand it became too salty. I made a few side dishes the past days like tacos and breakfast dishes as I always do when I smoke meats but wanted to do something wholesale to be able to use this chuck roast and diffuse the salt and decided to make some chili. I used this recipe as the base: https://www.cookingclassy.com/slow-cooker-chili/ leaving out the salt and beef broth so I could soak the salt out of the chuck roast meat. I also added some more beef cut into taco meat sized chunks not totally ground and that worked out well. I used tomatoes from my garden plus come canned diced tomatoes. I put a habanero pepper from my garden to provide some kick!
I had a couple of spoons of the chili to test out while watching the Dodgers game and it was so delicious I decided to have a couple of small bowls late after the Dodgers beat the Braves and took first place from the SF Giants who lost to the Brewers.
The chili is so good but now I have to stay up late, wait for it to cool and put in the refrigerator where I already cleared space. The overnight process that will blend all the flavors and spices together will be awesome. The saltiness is gone from the chuck roast and I like the addition of that cocoa powder to the chili, which gives good depth. I just recently found the powdered cocoa on the very top shelf in my spice cabinet way to the back wondering when I would use it. Now I can’t wait to eat this chili out of a bowl traditionally, in breakfast meals and with foot long beef hot dogs I have with sesame seed gourmet buns. I may even freeze some of this chili!
August 22, 2021
by dhoytt Comments Off on Increased Drive Size Zoneminder CCTV and Plex Physical Server with Clonezilla
I bought a new larger hard drive locally and finally got a chance to increase the root size of my bl460 g7 blade server that serves as my CCTV Zoneminder system and Plex movie streaming system. The Plex database gets large due to the amount of media I have for Plex. The files are accessed via network, but the database stays local. I started running out of space on “/” because I didn’t feel the need to split off /var and I should have.
Anyhow I went from 146GB 15K SAS drive to a 15K 300GB SAS drive. I like to keep my boot drives fast as possible.
What I did was downloaded the latest ISO version of Clonezilla along with the latest version of Balenaetcher, which I used to burn Clonezilla to a USB making it bootable.
Once I booted into Clonezilla from the USB I created with Balenaetcher I used Clonezilla to create an image of my boot dive with “/” on to my NAS drive via NFS. I then switched out my 146GB drive and put in my 300GB drive and restored the image to that drive. I then increased the partitions and voila I have a ton more space and could expand more if I needed.
Here’s the basic steps bulletized:
Created Clonezilla bootable USB using Balenaetcher from my Fedora Workstation
Booted off Clonezilla USB and copied boot image to FreeNAS via NFS
Shutdown system and took 146GB boot drive out and put in 300gb drive as replacement
During boot went into RAID utility and deleted 146GB virtual drive.
Still in RAID utility created new virtual 300gb drive to encompass full size of 300gb drive RAID0.
Booted back into Clonezilla Live USB and restored disk image from NAS via NFS.
Rebooted off the new drive into the OS successfully and verified everything was working
Deleted and extend the partition for “/” in fdisk.
# fdisk /dev/sda
Command (m for help): p
Disk /dev/sda: 279.4 GiB, 299966445568 bytes, 585871964 sectors
Units: sectors of 1 * 512 = 512 bytes
Sector size (logical/physical): 512 bytes / 512 bytes
I/O size (minimum/optimal): 512 bytes / 512 bytes
Disklabel type: dos
Disk identifier: 0x750d2bfe
Device Boot Start End Sectors Size Id Type
/dev/sda1 * 2048 2099199 2097152 1G 83 Linux
/dev/sda2 2099200 286676991 284577792 135.7G 8e Linux LVM
Command (m for help): d
Partition number (1,2, default 2):
Partition 2 has been deleted.
Command (m for help): n
Partition type
p primary (1 primary, 0 extended, 3 free)
e extended (container for logical partitions)
Select (default p):
Using default response p.
Partition number (2-4, default 2):
First sector (2099200-585871963, default 2099200):
Last sector, +sectors or +size{K,M,G,T,P} (2099200-585871963, default 585871963):
Created a new partition 2 of type 'Linux' and of size 278.4 GiB.
Partition #2 contains a LVM2_member signature.
Do you want to remove the signature? [Y]es/[N]o: N
Command (m for help): w
Rebooted since the partition was busy.
# shutdown -r 0
After reboot I still don’t have enough physical extents to expand the logical volume.
--- Volume group ---
VG Name cl
System ID
Format lvm2
Metadata Areas 1
Metadata Sequence No 5
VG Access read/write
VG Status resizable
MAX LV 0
Cur LV 3
Open LV 3
Max PV 0
Cur PV 1
Act PV 1
VG Size <135.70 GiB
PE Size 4.00 MiB
Total PE 34738
Alloc PE / Size 34738 / <135.70 GiB
Free PE / Size 0 / 0
VG UUID Yfe0bt-qxYw-Vme0-nioR-WexB-4Rku-xfW5SG
--- Logical volume ---
LV Path /dev/cl/root
LV Name root
VG Name cl
LV UUID FnDp59-R9uo-kaTr-jRrF-WW35-maSm-qMmNze
LV Write Access read/write
LV Creation host, time coral, 2020-08-28 00:46:01 -0700
LV Status available
# open 1
LV Size 50.00 GiB
Current LE 12800
Segments 1
Allocation inherit
Read ahead sectors auto
- currently set to 8192
Block device 253:0
--- Physical volumes ---
PV Name /dev/sda2
PV UUID e3FYP0-Us7d-fjUO-MfNI-BpbG-L1eU-jbqwYN
PV Status allocatable
Total PE / Free PE 34738 / 0
So now I make the rest of the drive accessible to LVM:
# pvresize /dev/sda2
Physical volume "/dev/sda2" changed
1 physical volume(s) resized or updated / 0 physical volume(s) not resized
I now have space to expand within LVM:
--- Volume group ---
VG Name cl
System ID
Format lvm2
Metadata Areas 1
Metadata Sequence No 6
VG Access read/write
VG Status resizable
MAX LV 0
Cur LV 3
Open LV 3
Max PV 0
Cur PV 1
Act PV 1
VG Size 278.36 GiB
PE Size 4.00 MiB
Total PE 71261
Alloc PE / Size 34738 / <135.70 GiB
Free PE / Size 36523 / <142.67 GiB
VG UUID Yfe0bt-qxYw-Vme0-nioR-WexB-4Rku-xfW5SG
--- Logical volume ---
LV Path /dev/cl/root
LV Name root
VG Name cl
LV UUID FnDp59-R9uo-kaTr-jRrF-WW35-maSm-qMmNze
LV Write Access read/write
LV Creation host, time coral, 2020-08-28 00:46:01 -0700
LV Status available
# open 1
LV Size 50.00 GiB
Current LE 12800
Segments 1
Allocation inherit
Read ahead sectors auto
- currently set to 8192
Block device 253:0
--- Physical volumes ---
PV Name /dev/sda2
PV UUID e3FYP0-Us7d-fjUO-MfNI-BpbG-L1eU-jbqwYN
PV Status allocatable
Total PE / Free PE 71261 / 36523
I then extended the logical volume and filesystem:
I bought a new larger hard drive locally and finally got a chance to increase the root size of my bl460 g7 blade server that serves as my CCTV Zoneminder system and Plex movie streaming system. The Plex database gets large due to the amount of media I have for Plex. The files are accessed via network, but the database stays local. I started running out of space on “/” because I didn’t feel the need to split off /var and I should have.
Anyhow I went from 146GB 15K SAS drive to a 15K 300GB SAS drive. I like to keep my boot drives fast as possible.
What I did was downloaded the latest ISO version of Clonezilla along with the latest version of Balenaetcher, which I used to burn Clonezilla to a USB making it bootable.
Once I booted into Clonezilla from the USB I created with Balenaetcher I used Clonezilla to create an image of my boot dive with “/” on to my NAS drive via NFS. I then switched out my 146GB drive and put in my 300GB drive and restored the image to that drive. I then increased the partitions and voila I have a ton more space and could expand more if I needed.
Here’s the basic steps bulletized:
Created Clonezilla bootable USB using Balenaetcher from my Fedora Workstation
Booted off Clonezilla USB and copied boot image to FreeNAS via NFS
Shutdown system and took 146GB boot drive out and put in 300gb drive as replacement
During boot went into RAID utility and deleted 146GB virtual drive.
Still in RAID utility created new virtual 300gb drive to encompass full size of 300gb drive RAID0.
Booted back into Clonezilla Live USB and restored disk image from NAS via NFS.
Rebooted off the new drive into the OS successfully and verified everything was working
Deleted and extend the partition for “/” in fdisk.
# fdisk /dev/sda
Command (m for help): p
Disk /dev/sda: 279.4 GiB, 299966445568 bytes, 585871964 sectors
Units: sectors of 1 * 512 = 512 bytes
Sector size (logical/physical): 512 bytes / 512 bytes
I/O size (minimum/optimal): 512 bytes / 512 bytes
Disklabel type: dos
Disk identifier: 0x750d2bfe
Device Boot Start End Sectors Size Id Type
/dev/sda1 * 2048 2099199 2097152 1G 83 Linux
/dev/sda2 2099200 286676991 284577792 135.7G 8e Linux LVM
Command (m for help): d
Partition number (1,2, default 2):
Partition 2 has been deleted.
Command (m for help): n
Partition type
p primary (1 primary, 0 extended, 3 free)
e extended (container for logical partitions)
Select (default p):
Using default response p.
Partition number (2-4, default 2):
First sector (2099200-585871963, default 2099200):
Last sector, +sectors or +size{K,M,G,T,P} (2099200-585871963, default 585871963):
Created a new partition 2 of type 'Linux' and of size 278.4 GiB.
Partition #2 contains a LVM2_member signature.
Do you want to remove the signature? [Y]es/[N]o: N
Command (m for help): w
Rebooted since the partition was busy.
# shutdown -r 0
After reboot I still don’t have enough physical extents to expand the logical volume.
--- Volume group ---
VG Name cl
System ID
Format lvm2
Metadata Areas 1
Metadata Sequence No 5
VG Access read/write
VG Status resizable
MAX LV 0
Cur LV 3
Open LV 3
Max PV 0
Cur PV 1
Act PV 1
VG Size <135.70 GiB
PE Size 4.00 MiB
Total PE 34738
Alloc PE / Size 34738 / <135.70 GiB
Free PE / Size 0 / 0
VG UUID Yfe0bt-qxYw-Vme0-nioR-WexB-4Rku-xfW5SG
--- Logical volume ---
LV Path /dev/cl/root
LV Name root
VG Name cl
LV UUID FnDp59-R9uo-kaTr-jRrF-WW35-maSm-qMmNze
LV Write Access read/write
LV Creation host, time coral, 2020-08-28 00:46:01 -0700
LV Status available
# open 1
LV Size 50.00 GiB
Current LE 12800
Segments 1
Allocation inherit
Read ahead sectors auto
- currently set to 8192
Block device 253:0
--- Physical volumes ---
PV Name /dev/sda2
PV UUID e3FYP0-Us7d-fjUO-MfNI-BpbG-L1eU-jbqwYN
PV Status allocatable
Total PE / Free PE 34738 / 0
So now I make the rest of the drive accessible to LVM:
# pvresize /dev/sda2
Physical volume "/dev/sda2" changed
1 physical volume(s) resized or updated / 0 physical volume(s) not resized
I now have space to expand within LVM:
--- Volume group ---
VG Name cl
System ID
Format lvm2
Metadata Areas 1
Metadata Sequence No 6
VG Access read/write
VG Status resizable
MAX LV 0
Cur LV 3
Open LV 3
Max PV 0
Cur PV 1
Act PV 1
VG Size 278.36 GiB
PE Size 4.00 MiB
Total PE 71261
Alloc PE / Size 34738 / <135.70 GiB
Free PE / Size 36523 / <142.67 GiB
VG UUID Yfe0bt-qxYw-Vme0-nioR-WexB-4Rku-xfW5SG
--- Logical volume ---
LV Path /dev/cl/root
LV Name root
VG Name cl
LV UUID FnDp59-R9uo-kaTr-jRrF-WW35-maSm-qMmNze
LV Write Access read/write
LV Creation host, time coral, 2020-08-28 00:46:01 -0700
LV Status available
# open 1
LV Size 50.00 GiB
Current LE 12800
Segments 1
Allocation inherit
Read ahead sectors auto
- currently set to 8192
Block device 253:0
--- Physical volumes ---
PV Name /dev/sda2
PV UUID e3FYP0-Us7d-fjUO-MfNI-BpbG-L1eU-jbqwYN
PV Status allocatable
Total PE / Free PE 71261 / 36523
I then extended the logical volume and filesystem:
Enchilada’s have become a new way to use my garden produce starting Friday for the beginning of this weekend. I used a mix of tomatoes and peppers from my garden cooked in a skillet and then pureed in a blender. I then used some of the pulled pork leftover from earlier this week and the dish turned out delicious!
Then for breakfast Saturday I used more of the enchilada sauce along with the leftover pulled pork. For breakfast I warmed the pulled pork in the skillet with a couple strips of bacon, started heating the enchilada sauce in a smaller skillet and then transferred the pulled pork to the smaller skillet with the enchilada sauce. In another skillet I cooked up some breakfast potatoes with onions and sweet peppers from the garden. After moving the pulled pork and bacon out of the larger skillet I washed it down and heated up some corn tortillas and then built a delicious enchilada style breakfast treat.
After minor kitchen cleanup I still wanted to keep going to work off the enchilada treats and clipped my bushes and roses in the front yard and then went out back and trimmed the grass and did a little straightening up.
I then put some roses I inadvertently clipped in a rose vase one of my bars.
A nice active start to a mild weathered Saturday with decent air quality I was determined to take advantage of.
This is just some pictures with short captions of what’s going of how I include my garden in what I eat the past few weeks. Eating these veggies is hat my body asks for when i’m getting into my workouts. When I smoke thee meats ?I normally eat of of what I smoked for 4 or 5 days with some dished overlapping for variety.
I even threw in some pictures of my maintenance of my watering drip system I built over 15 years ago by myself for my gardens. I always make things for minimal work if I have to perform maintenance it it paid off as I was able to make a quick replacement of pipes with ease.
Variety of tomatoes with jalapeno peppers, basil and tarragon with homemade I originally had left over from some wings with a sesame theme.Burgers with Beek eater tomatoes and swiss chard from the garden.
Made some home made spaghetti sauce with my tomatoes and spices from the garden, was delicious!
I had to fredo my main irrigation into the vegetable garden. Replaced the pipe to the main pvc pipes down below to the drip system on west side of the yard. I made everything modular 15 years ago so these repaired would be simple and it worked out nice and quick as planned. I replaced the metal coupler with a plastic one to prevent cross threading that lead to some issues as it will when using plastic with metal if not very careful.
MAking some tea from my herbs again this is becoming a staple for me! Mint, stevia, chamomile, basil, rosemary and sometimes i’ll use the zeste and put some peppers in there.
My smoked chicken from brine to plate. This was garden rosemary themed starting with the brine. I then hit it with some salt at the end. The vegetables are eggplant and tomatoes with rosemary and basil.
This is maybe the best pulled pork I have ever made or tasted (biased of course). I’m pretty big critic of my cooking this just hit a lot of great notes, tender after 48 hours plus of brining with rosemary, sugar and salt. Then hit it with my custom rub to create an amazing bark and it was fantastic. Just fell apart after I wrapped it at 165 degrees and took it up to 205 degrees, I just have to learn to start the night before low an slow.
