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Christmas Cheer Software Linux

Stable Linux Kernel 2.6.10 Released 281

Posted by timothy from the and-to-all-a-good-night dept.
An anonymous reader writes "Offering it as 'something to play with over the holidays,' Linus Torvalds released the official 2.6.10 Linux kernel, which he named the 'Woozy Numbat.' KernelTrap offers the full details, noting that there have been minimal changes since the last release candidate, 2.6.10-rc3. Linus commented that with 2.6.10 released, now he could 'get into the Glögg for real' (a hot mulled wine with spices, red wine, port and brandy). As always, the latest Linux kernel can be downloaded from a kernel.org mirror." (Here are some recipes, too.)
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Stable Linux Kernel 2.6.10 Released More

Stable Linux Kernel 2.6.10 Released

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  • A helpful holiday reminder... (Score:5, Funny)

    by kngthdn ( 820601 ) * on Saturday December 25, 2004 @01:09AM (#11179780)
    Remember to put a piece of metal silverware into each of of your glasses before you pour your glögg in. If you forget, they'll all crack from the sudden heat.

    And don't forget to rerun lilo afterwards. ; )

    Friends don't let friends "make menuconfig" drunk.

  • Glogg (Score:5, Informative)

    by Ajmuller ( 88594 ) * <adam@gotlinux.us> on Saturday December 25, 2004 @01:09AM (#11179781) Homepage
    Somewhat OT but Glogg, or Mulled Wine, is absolutely wonderful at the holidays. I generally make about 40 bottles of it and give it out as gifts. It's very well recieved people love it as a gift (as a rule, store 2-3 extra bottles in the car when you visit a party, you can never be sure who will show up). It also warms you up wonderfully when you come back from caroling or sleigh riding with the little ones.
    A major component of Glogg is Aquavit, this year I had two extra bottles of Aquavit left over, one bottle got spiced with apples & cinnamon, the other, whole Pomogrante seeds and slices of orange. Both are absolutely fabulous. After letting them mull for a few weeks freeze them inside a block of ice, the ice will freeze around the bottle and but the Aquavit will stay liquid and freezing cold all through your holiday party.

    First First Post, what a wonderful christmas present!

    • Re: [OT] Glogg (Score:4, Informative)

      by Mick Ohrberg ( 744441 ) <{mick.ohrberg} {at} {gmail.com}> on Saturday December 25, 2004 @01:16AM (#11179813) Homepage Journal
      Mmmm, glögg is the stuff dreams are made of. Loaded with sugar and spices. The alcohol free version is very good, and excellent at warming you up, as you're sitting around a bonfire in the sub arctic winter night (I was born and raised in northern Sweden). The alcohol version is more fun! And yes, glögg is reminiscent of glühwein.

    • Re:Glogg (Score:5, Informative)

      by LearnToSpell ( 694184 ) on Saturday December 25, 2004 @01:51AM (#11179933) Homepage
      My granny wrote me a letter some years ago which I saved. No idea how much is true, but it sounds good. :-)

      "It has none of the coma-inducing sweetness of mulled cider, let alone the melted ice cream overkill of eggnog. Instead, it combines the robustness of a serious wine with the headiness of a strong martini. It also goes surprisingly well with food, which is no small consideration on a Champagne recovery day."

      Glogg varies. Traditionally the spiced wine is set afire and poured over sugar so that the granules melt into the punch, adding just enough sweetness to smooth the bitter edge.

      TRADITIONAL GLOGG
      Time: 40 minutes

      1/4 cup raisins*
      1 cup blanched whole almonds*
      6 cardamom pods*
      Pinch ground nutmeg*
      6 cloves*
      2 sticks cinnamon*
      1 teaspoon dried ground orange peel*
      (available where spices are sold)
      1/3-inch piece fresh ginger*
      1 bottle dry red wine
      1 1/2 cups aquavit
      5 ounces cube sugar

      1. In a large stainless steel or other nonreactive saucepan, combine the *. Add the red wine, and allow to steep for 30 minutes. Add the aquavit and place over low heat until steaming, but do not boil.

      2. Place the sugar cubes on a flameproof perforated ladle. Carefully light the glogg with a long match; low blue flames will dance on the surface (be careful of face, hair, and hands). Hold the ladle with the sugar over the pan, and use a second ladle to scoop up the burning glogg and pour it over the sugar. Continue until the sugar melts into the pan. Put out the fire by covering the pan with a lid. (If you do not wish to light the glogg, the sugar can be added to the pan with the spices, and stirred until dissolved.)

      3. Serve glogg very warm in small cups with a few almonds and raisins in each.

      Yield: 5 1/2 cups (10-12 servings).

      HIGH-OCTANE GLOGG
      Time: 10 minutes

      1 quart aquavit
      2 bottles inexpensive dry red wine
      1 bottle ruby port
      5 tablespoons sugar
      4 cardamom pods
      12 whole cloves
      12 allspicberries
      1 cinnamon stick
      1 cup blanched, slivered almonds
      1 cup golden raisins

      Combine all ingredients but almonds and raisins in large enameled or stainless steel pot. Bring slowly to a simmer, stirring to dissolve sugar, and heat just until liquid starts to steam, about 10 minutes. To serve, place a couple of almonds and raisins each in small cups and ladle glogg over.

      Yield: 1 gallon.

      The first recipe was adapted from Jan Wickstrom, executive chef to the Swedish consul general. Remember that Wikings, as the word is pronounced in Norway (or Norge, as they spell it on their postal stamps), had a lot of practice drinking until the government put a clamp on all things alcoholic.

      The word "berserk" is a Norwegian adjective, "berserker" is a Viking term, and Vikings were Norwegian, Swedish, and Danish. They went berserk in the summertime, too, when they tried to drink to get to sleep during the midsummer when there wasn't much nighttime. More Icelanders are alcoholics than any other nationality. Too far north. You don't hear about Laplanders being alcoholics, but that may be because they have only reindeer, and they keep moving about, and stills are too cumbersome to pack onto reindeer as the North People travel hither, thither, and yon.

      Caution: Fire is dangerous in the hands of folks who have had a few slugs of glogg. Have a fire extinguisher ready or invite a fireman to the party. He'll know what to do in case of rash behavior.

      Remember to say "Skol!" before your first sip. The glass is raised high as the wish is cried out. There's a long o in "Skol." It rhymes with "shoal." Glasses are not thrown against the fireplace. That's English.

      • Re:Glogg (Score:2, Interesting)

        by Paiway ( 842782 )
        The word "berserk" is a Norwegian adjective, "berserker" is a Viking term, and Vikings were Norwegian, Swedish, and Danish. They went berserk in the summertime, too, when they tried to drink to get to sleep during the midsummer when there wasn't much nighttime. The word "berserk" or "bärsärk" in Swedish comes from the words "bär" which meant bear(not anymore, now it's björn), and the work "särk" which means skin or shirt. They were called "bärsärk" because that was what th
    • Aquavit?
      Oh my GOD, don't remind me of that horrbile stuff...
      • The traditional anise flavor can be a bit much. However, context is always important. That, and make sure you leave it in the freezer overnight.

        I was introduced to aquavit by my grandfather (bedstefar), who was from Denmark (well, Bornholm, which ended up as Danish territory). I can't remember a single family gathering at their house that didn't end with at least a few toasts and aquavit. Don't even think about having smorgasboard without beer and aquavit. Man, just thinking about the rye bread, pickled he
        • The traditional anise flavor can be a bit much.

          Anise? No, no, no. Aquavit is caraway-flavoured. Did your grandpa slip you absinthe, perchance?

          • Absinthe? No, no, no. Real absinthe has wormwood in it and is therefore outlawed in most countries. *Pernod* has the wormwood substituted with anise.

            Here is one recipe (Bluehouse Recipe):
            1.5 oz Wormwood
            1/3 oz Hyssop
            1/3 oz Calamus Root
            1/8 oz Fennel Seed
            1 tsp Mint *
            1 tsp cloves *
            1 tsp coriander *
            1/2 tsp Nutmeg *

            Don't forget the to soak the stuff in some strong alcohol before you drink it :)
            • The ingredients marked with an asterisk are optional and you *can* of course add some anise or sugar syrup to make it less nasty. Place vodka in large jar with tight fitting lid. Add wormwood and shake well; steep 48 hrs and strain out. Crush seeds and pods in mortar. Add them and all remaining spices to vodka and steep in a warm place 1 week. Filter and drink.
            • Absinthe? No, no, no. Real absinthe has wormwood in it and is therefore outlawed in most countries.

              Anise seed is in real absinthe and in Pernod which gives it its (IMO nasty) licorice flavor. You wouldn't substitute anise for wormwood; wormwood is horribly bitter, whereas anise is horribly licorice-y. Also, BTW, the once ubiquitous ban on absinthe production has been lifted in most European countries. In addition, due to the way in which thujone (the psychoactive present in wormwood) is regulated by the F

    • Re:Glogg (Score:4, Insightful)

      by Curtman ( 556920 ) on Saturday December 25, 2004 @03:22AM (#11180115)
      as a rule, store 2-3 extra bottles in the car when you visit a party, you can never be sure who will show up

      Take a cab to the party please. I don't want to die on Christmas.
    • ^$^@#%!@#%^

      The one, and nearly only thing, I miss about living in the midwest are those absolutely magic moments in fresh snow... Although I only actually went sleigh riding once, and caroling a few times... those memories are so deeply etched in my mind, I somewhat feel that raising children without similar experiences is a kind of crime.

      Changing topics suddenly, has anybody else felt that something about the bitter cold makes people friendlier? Many of my memories of people being unexpectedly friendl
  • Merry XMas to all!!! :)
  • ...that I _JUST_ installed 2.6.9 yesterday. I never learn, if I decide to upgrade kernels, I should do it RIGHT after it's released. Who cares it may nuke my system, at least I won't have to recompile it 24 hours later. *grin*

  • Safety tip (Score:5, Funny)

    by lheal ( 86013 ) <lheal1999NO@SPAMyahoo.com> on Saturday December 25, 2004 @01:19AM (#11179825) Journal
    Don't forget to compile in the designated driver.
  • From all in Australia, hope you have a safe and happy XMAS, to you and your families!!! :)

  • Warning: bad pun incoming (Score:5, Funny)

    by LGagnon ( 762015 ) on Saturday December 25, 2004 @01:24AM (#11179848)
    Well, this just goes to show Linux isn't 100% perfect: Even with all the great programs for Linux, even Linus sometimes needs to use WINE for something. :) /ducks fanboys and humorless mods

  • come upstairs and open your presents (Score:5, Funny)

    by c01100011 ( 812198 ) on Saturday December 25, 2004 @01:30AM (#11179865)
    . . . .not now mom i am compiling my kernel . . . .

    lucky me, since i do it the debian way i will be done before they finish the stocking stuffers. . .

  • Working fine on my x86_64 (Score:5, Informative)

    by tomstdenis ( 446163 ) <tomstdenis@gma[ ]com ['il.' in gap]> on Saturday December 25, 2004 @01:47AM (#11179921) Homepage
    Just chiming in to say 2.6.10 works fine on my amd64 box [using tulip network, alsa/cmpci sound, nvidia video, reiserfs disk, have most I2C/I2O turned on, using NFS for network shares, etc...]. ;-)

    Tom

  • Wonderful! (Score:4, Funny)

    by zerocool^ ( 112121 ) on Saturday December 25, 2004 @02:11AM (#11179979) Homepage Journal

    It's a good thing I wasn't busy. The turkey can marinate for another 24 hours, should do it good.

    ~Wx
    (merry fucking whatever, everyone!)

    • (merry fucking whatever, everyone!)

      D00d.

      The proper BOFH greeting at this festive tim eof (yes, intentional) year is M. F. C..

      Happy Holidays to you and yours, may you triumph over the lusers.

      Soko
  • and on the twelfth day of Christmas, Linus left for me... an upgrade for linux-2.60.10-rc3
  • I've been far too lazy to check up on this. Was the stuff broke in 2.6.8 related to cd-recording fixed (you could only write as root, no matter what your perms were)?

  • on the fiifth day of Christmas, (Score:5, Funny)

    by Herr_Nightingale ( 556106 ) on Saturday December 25, 2004 @03:32AM (#11180135) Homepage
    my internet gave to me
    five spambot virii,
    four porno graphics,
    three smiley faces :)
    two free-after-rebate sweaters,
    an anti-spam robot
    and an update to the source tree
  • GlÃgg for real' (a hot mulled wine with spices, red wine, port and brandy)

    Yup, also known as Gluehwein (Germany) and Gloeg (Sweden). Red wine yes. (Many) Spices? Yes. Hot? Yup. Port? I don't think Portwine is part of the recipe... neither is Brandy for that matter. (The real question is errm... WHY... and... ugh that would taste odd). Anyways, good stuff though.

    • Re:GlÃgg (Score:2, Informative)

      by frambris ( 525874 )
      Actually, Glögg and Gluwein is not exactly the same.

      Here's my moms recipe (which is made the real way, not cheating with red wine ;-) ). Do try it once it's really nice and goes nice with the season

      Metric units and swedish translations of the ingredients in parantheses.

      2 Dried peels from Seville orange (Pomerans)
      5 Potatoes, sliced raw
      1/3 cup (3/4 dl) Dried clove (Nejlikor)
      A bit of ginger (ingefära)
      17.5 oz (1/2 kg) Raisins
      A bag of (1/2 dl) Cardamom (Kardemumma)
      1.5 oz (50 g) Yeast
      5.5 lb

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