Posts from "January, 2008":

Re-learning old tricks

January 26, 2008

At work I had been working on a project for a rather difficult client whose name I will decline to mention. But with that work wrapped up in the past week I’ve been a lot calmer and a lot happier. It has also meant I didn’t have a lot of billable work at the office. As a result I decided it was time I got started relearning things I have forgotten due to disuse over the past fourteen months or so. I thought the idea was a good one because from the sounds of things we may have a number of projects coming up soon which will require interaction with a database, something I haven’t had to deal with since changing jobs.

I did remember how much easier Hibernate made things when I did have to interact with a database so I thought that would be a great place to start my foray into relearning database interaction. Also the last version of Hibernate I used was 2.x and they’re now into the 3.x and I wanted to take Annotations for a spin. Put succinctly, Annotations are awesome. It took me a little bit of digging in documentation to remember what all the interactions meant and apply that to what I needed but once I got the hang of it the Hibernate Annotations made adding a new relationship magically easy.

Through the course of writing unit tests for my new database interaction I also discovered HSQLDB which can be used to create a database entirely in memory so your unit tests don’t have to rely on a database being up and running on your development machine. I thought that was kind of nice. Given that I found a three year old article at The Server Side this has been around for a while, none-the-less it was a pleasant discover for me.

Bourbon Sausage Gravy

January 5, 2008

Summarized from Accidental Hedonist

Ingredients

  • ½ med. onion diced
  • ½ tablespoon olive oil
  • pinch of salt
  • ¾ lb of ground sausage
  • 4 oz of bourbon
  • 5 tablespoons all purpose flour
  • 3 cups whole milk

Instructions

In a small skillet over medium heat add the onions oil and salt, then fry until the onions are translucent. Once they are translucent set them aside.

In a large skillet over medium-low heat…

  1. Add the ground sausage and 2 oz of bourbon
  2. Fry the sausage until browned
  3. Once browned add the cooked onions
  4. Add one tablespoon of flour and stir until the sausage and flour are incorporated together
  5. Repeat 4 times until all flour is used
  6. Slowly add one cup of milk until it begins to thicken
  7. Repeat 2 times until all milk is used
  8. Add the last of the bourbon and stir it together