I was skeptical that I’d find it useful since I can do all of these shell commands and such, but one feature I like is being able to effectively pare the feature set down to just what you need, making for a small but very useful menu.
Though I also have a home chest freezer in the garage, I take this approach to my camper van setup as well. I have a converted (vintage) van, which means it wasn’t intended as a camper, and part of my build-out strategy has been to use removable things that also serve me at home in the event of an emergency or an expansion need, things like a solar panel, LiPo battery, fridge/freezer, cooktop, and space heater.
The fridge is a Dometic CFX 35 which opens at the top and tends to allow for getting at things without losing a lot of cooling. At first, it was also nice to be able to set things on it or use it as a seat (horizontal surfaces are the biggest hard-to-find in a camper van) but that became annoying when needing snacks or other quick access. So I recently built a small cabinet with a pull-out slider on which the fridge lives. Then, I always have the top storage but don’t need to move anything to get at the fridge, but can also briefly use the fridge as a footrest or similar.
Totally resonates with me. I was a kid in the country from a yard sale-scrounging sort of family, and we didn't have money for a computer, but we had a strong ethic of DIY and of education. I had a TI-99/4A (1981) in the late 80s, and an IBM PCjr (1984) in the 90s, but I still stretched them both to the limits of what I could figure out, find in any book I could get my hands on, experiment with $1 shareware I'd find at the mall, or learn about from talking to someone. No net, no meetups, no one else with a computer like mine. I'd come across a Packard Bell at the mall Sears, or a Tandy at Radio Shack, or a 486 setup for Wolfenstein 3D in the university bookstore during a journalism field trip. Figured out how to make a RAM disk to fool a PC game running on my PCjr into thinking there was a C: drive, all kinds of stuff like that. Just kept hacking and pushing and learning.
Hammerspoon is the glue that holds my Mac together. For a starter list of things to do with this app, a partial list of the things that I'm using it for:
- Dumping all open Safari tabs to an Obsidian doc
- Adding 'hyper' (Ctrl-Opt-Cmd) keybinds to pop a new window for:
- Safari
- Finder
- Terminal / Ghostty
- VS Code
- Notes
- Editing Hammerspoon/AeroSpace/Sketchybar config
- Reloading Hammerspoon config
- Reloading Sketchybar
- Quitting all Dock apps except Finder
- Screen lock
- System sleep
- Opening front Finder folder in VS Code
- Opening front Safari URL on Archive.today
- Showing front Safari window tab count
- Showing front app bundle ID
- Posting notification about current Music track
- Controlling my Logi Litra light (various color temps/brightnesses)
- Starting/stopping a client work timer
- Tying it to AeroSpace for:
- Pushing a window to another monitor
- Performing a two-up window layout
- Swapping those two windows
- Closing all other workspace windows
- Gathering all windows to first workspace
- Ensuring some background apps stay running if they crash
- Prompting to unmount disk images if trashed
- Binding into Skim to jump to specific sections of spec PDFs using terse Markdown URLs
I pretty much only use it for two (related) things these days:
- check the list of open Teams windows; if there's a non-standard one, assume I'm in a meeting and webhook to HomeAssistant to select the "active"[2] preset on my meeting light[0].
- download my work ical[1] and, if there's a pending meeting (<~15m), webhook-HASS for the "pending" present on the meeting light.
[0] Just a short strip of WS2812B connected to an ESP32 running WLED.
[1] Originally this was a simple HTTP to my shared link on outlook.com but then they started requiring authentication (because that's exactly what you want on a SHARED link, you gufftarts); had a look at the Azure SDK and ... bag of milky spanners that is; ended up having to import my work ical into Apple Calendar and then use the ical link for that in Hammerspoon. Oh how we laughed. Especially when I realised it only has about 40% of the actual meetings because somehow "my calendar" is actually 4 or 5 bastardised conglomerations of pain and the ical for "my calendar" is actually just for one of those. AND NOT THE USEFUL ONE EITHER.
[2] There's various - "camera" for "the one meeting I'm forced to have my camera on", "active" is "I probably have to talk", "passive" is "I'm not going to be talking", and "silent" for things like company presentations where it's just watching a boring Powerpoint over Teams.
Tossing a couple things out mostly for the people getting ideas from these threads:
I've done something similar, but using the webcam watcher to hook on the webcam being enabled for any reason -- that way when I have that one external meeting on Google Meet or whatever the light still works.
(I also found it useful to have Hammerspoon flip a virtual switch in, well, Hubitat for me, and then automation based on that virtual switch, rather than triggering the light directly. Lets me hang other things off of that virtual switch instead of putting it in Hammerspoon.)
I'll slap it up on my Forgejo when I've got a spare minute (because it depends on my ical->json server as well which I don't believe is currently up there.)
> - Dumping all open Safari tabs to an Obsidian doc
I'd love to do this too. Would you mind sharing how you do it? Or is it trivially easy and not worth explaining? (I haven't looked too deeply into HS yet.)
It's not trivial, but roughly: use AppleScript/osascript to get the URLs, but mostly pass them to a ~50 line Bash script which:
- Brings in the date path components for the dumped-to folder
- Makes a hash of the URL for an Obsidian doc (each tab gets their own doc)
- Uses Chrome command line (--headless --disable-gpu --dump-dom) to save a snapshot of the page contents
- Uses it again with --screenshot to make a thumbnail
- Create an Obsidian doc from a template
- If it's a single tab dump, pass -o to the script, which opens it in Obsidian for review
Lastly, I use the relatively-new Bases feature in Obsidian to make a nice "cards" view of the docs with their thumbnails.
I'm hoping to clean it up at some point and maybe release it, but it's one of those classic one-shot systems that just works for me for now.
> - Uses Chrome command line (--headless --disable-gpu --dump-dom) to save a snapshot of the page contents
> - Uses it again with --screenshot to make a thumbnail
You could combine both of those into "run Archivebox somewhere and pass the URLs into that" (which is what I do for "URLs I save to Instapaper" - they go to my Linkhut, Pinboard, my Archivebox, and once I've fixed my code, to archive.org as well.)
Nice, thanks for the vote on it. Been meaning to look into a personal archiving solution, and now the pendulum is swinging back in the direction of homelab for me so it's on the list.
How does Hammerspoon help with this? Seems like just AppleScript and bash.
Also if I may ask, how do you like Obsidian? I had never heard of it until now. Seems like a competitor to the Notes feature of iOS/macOS, but with its own subscription for syncing independently of iCloud?
I mean, in this case, the Hammerspoon part is really just the hyper keybind and the easy run of AppleScript text inline. But... once you've got some stuff going, it's easier to hook into Hammerspoon as the "frontend" for other things as your systems grow.
Obsidian is good! This use of Bases is really my only "proprietary" use of anything Obsidian-specific. The rest is a combo of personal reference, brainstorms, intricate client work specs or outlines, and the beginnings of a personal wiki. The keybinds are great, everything is in one big folder for now, and the fuzzy search makes it fast. For sync, I just have my vault in a folder that is part of my overall Syncthing, so all my computers can access it. On mobile (iPhone moving to Android, and iPad) it's just read-only for now; not using their sync or doing any writing into the system from mobile.
Somewhat relatedly, I just got Standard Notes going on all systems (Mac/Linux/iPhone/Android/iPad) which is good for reliable capture at all places for me right now. I'm not paying, so I don't have (Markdown or other) formatting like in Apple Notes yet.
Ah. Given the context, I had assumed it relied more on hammerspoon and less on applescript. I'm a bit less excited about it than I was, but I'll still look into doing similar sometime since I'm a habitual tab-opener.
I have no idea how that person is doing it, but I suspect it could be using osascript. Here's how I do it from my homegrown Go bookmark tool:
const fetchTabsScript = `
tell application "Brave Browser"
set output to ""
repeat with w in windows
repeat with t in tabs of w
set output to output & (URL of t) & "|||" & (title of t) & "\n"
end repeat
end repeat
return output
end tell
`
func GetOpenTabs() ([]Tab, error) {
cmd := exec.Command("osascript", "-e", fetchTabsScript)
output, err := cmd.Output()
// ...
}
Pie is such a gift. My wife died nearly ten years ago and soon afterwards, I took up pie baking, which is something that she loved to do (I just loved to eat it — since childhood I've had a birthday pie instead of cake). I had all the stuff, after all. I got good at it and love to share them with friends at gatherings, or even just give them away entirely. Right before COVID, I did a Friday Pie Day thing where I gifted a pie to someone in town based on social media discussions. One time, someone got it for her coworkers who had just shipped a tough release.
When everyone got into baking early covid I couldn’t understand why no one was baking anything, like, good. No pizza or pie or cake or muffins or banana bread or even a damn focaccia. The world collectively just decided the end-all be-all of baking was… sourdough.
Sourdough is fantastic, I have two loaves finishing their overnight chill in my fridge right now, will bake them after dinner.
I was baking sourdough since before the pandemic, and will continue baking in the future. It's a bit of work, but it's not too much work and the results are pretty damn fantastic.
Focaccia though, if I baked that regularly I'd have to go back on a GLP-1. Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.
Just got a loaf out of the oven. The smell, the crust, the whole feel of something very much tangible and enjoyable . I'm very much considering opening a small bakery.
I know what you mean (I also love to bake and have had the same thought). Just remember that running a bakery is more about running a business than it is baking. If you love baking and business, great! But if you just love baking, it may kill the enjoyment.
I love sourdough, have starters in the fridge but haven't baked in a while, should do it.
Problem is, for some reason it never tastes sour enough, or like the commercial sourdough. I have done slow rise in the fridge over 24+ hours etc. Made sourdough starter from scratch several times, same result.
Bread tastes good, just not sour, or rather sour enough to tell it's sourdough.
Starters are a mix of bacteria that produce either lactic acid or acetic acid. If yours is never turning out sour enough you might be: using too much commercial yeast, not using enough starter, or having a starter culture biased towards lactic acid.
The first two are easy to fix. The third one is saying you need to keep your starter culture a little bit cooler. I keep my downstairs where the starter is between 62-67 during the winter and its plenty sour. I think dryer starters might be less sour, but I'm not sure. I run mine 100% hydration.
I'm currently baking this recipe: 300g bread flour, 300g whole wheat flour, 227g starter (100%), 541g water, 18g salt, 1/8tsp of commercial yeast. All the usual baking steps, over night retard. Two loaves
Great video that talks about selecting the olive oil for your use case and which seals aren't just self granted. I personally have been using colavita. Its fantastic.
I hate it but it's taught me that freshness actually matters. I bought some for focaccia and it was amazing. Saved it in the pantry for special occasions. Went back six months later and it had zero flavor. Just tasted like generic oil. Flat.
It ruined me.
Also if you're an engineer and like cooking, check out that guy's YouTube channel, He's very analytical in explaining cooking
Yes it's a common misconception that you can only make wide crumbed hipster crusty loaves. Those are great but if you want plain white bread, buns, croissants, etc etc it's all possible to do.
As others have said it’d wreck the flavour but you can go the other way and use spent grain from the mash in making bread which adds some pretty interesting texture and flavour.
IMO it's because it's more challenging. I've baked everything you've listed and apart from pizza (which is also bread) it's all trivial to do. You just follow a recipe.
Bread is a totally different thing. Only four ingredients: a ground up grass seed, a mineral, a single celled fungus that lives in the dough, and water. The results range from complete disaster to the best thing you've ever eaten. It all depends on your technique.
That's why it has captivated so many and in particular men, as you can get really deep and geeky. There's only so far you can go with banana bread.
> The results range from complete disaster to the best thing you've ever eaten. It all depends on your technique.
Hear hear. I'm at a local optimum where my bread tastes good, but it's a bit crumbly. When I change anything, it's nope nope backpedal. Trying to find the next step that'll improve my home baked bread
It wasn't for no reason at all though. There were concerns about availability of yeast, which isn't used in sourdough. (Valid concerns or not, I have no idea.)
I do find it kind of wild how intimidating most people I know find baking. Get a food scale and follow the directions and you're good to go and will have something respectable and delicious. As with anything, you can dive deep and go extreme with it. But baking delicious food is not rocket science.
It is fun but it's also not universal. While every house and apartment I've lived in in the USA had an oven, the default in Japan is no oven. 1 to 3 burners, and possibly a broiler is the norm.
Those people are dead wrong on both counts. Cooking meals benefits more from precision than they claim (if you want reproducible results you best be measuring!), and baking does not require as much precision as they claim (I estimate ingredients all the time when baking and my bakes come out great).
There's a lot of mysticism around baking online, but in truth it's very easy. Just follow the recipe and you'll be ok. You don't need to carefully weigh ingredients and stuff like people say.
It depends, I guess. When I make pizza dough, I use around .1% yeast. Using .4g instead of .8g would make a huge difference, and getting that right without carefully weighing it is neigh impossible.
Cooking is art, baking is a very easy science (weight things and check the temperature), pastry is another thing. That requires talent, experience and a lucky star.
Because while the recipes are easy to follow, you can't fix a baked dough. If you messed up the salt, the yeast, etc. that's it. Cooking is more forgiving in that sense.
Baking bread is not like that unless you have strict control of the environment; it is sensitive to temperature, and nature of the water and flour. It's an art; you have to read the signs. And mastering that is rewarding.
> The world collectively just decided the end-all be-all of baking was… sourdough.
I can't speak for the world, but:
1. Good bread is really hard to come by in the United States. Unless you're going to a bakery twice a week[1], or your local grocery has a contract with one [2]... Your idea of 'bread' is probably mushy garbage that I would describe as more similar to 'cake'.
2. Sourdough is relatively easy to make. Flour, salt, water, starter, time[3].
---
[1] Going anywhere to buy one item that is eaten or goes bad in three days is a big ask... Which is why this isn't a great option.
[2] The overwhelming majority don't, and when they do, they want $7 a loaf.
There are, and most of them don't have good bread. (Baguettes are about the only good bread that you can reliably expect to find in them. Sometimes they have San Francisco-style sourdough, which in my experience, tastes like someone dumped a shot of lemon vinegar into it. Just because a bread uses sourdough starter doesn't mean it needs to taste sour. I feel much the same way about hops and beer.)
Regularly visiting the bakery is, for reasons I've mentioned, a lot of friction for one purchase.
My closest one carries... Weird specialty hipster breads (because it is more focused on tarts and pastries and sweets - bread is just an afterthought for it).
The one I'd go to, if my closest grocery weren't stocking them is way out of my way. I would not be making that trip twice a week.
> Regularly visiting the bakery is, for reasons I've mentioned, a lot of friction for one purchase.
That is still not "really hard to come by" as per your original claim. It's very common (not just in large cities!) to have a local bakery where you can get good bread. Whether you choose to go or not, it is available to you.
I mean, let’s at least discuss this in good faith.
“Good” bread according to the majority and bread that is specifically up to your standards are probably two very different things.
My grocery store’s bakery sells many types of fresh bread: sourdough, white, rye, croissants, ciabatta, buns, rolls, bagels, and so on. Many grocery stores in my city have a bakery section with a selection of fresh bread like this. (Even Walmart I think, but I don’t shop there).
It’s not the best bread I’ve ever eaten, but it’s fresh, good, tasty bread. It’s not “mushy garbage” and it’s not “cake” like you described in your original comment. It’s not “weird specialty hipster” bread. It’s just simple, real, fresh bread.
if it makes you feel better, we got into baking during covid and never baked sourdough once. we made pizza, cake, muffins, banana bread, regular bread, cornbread, etc. we just didn't post about it online ...
When I graduated from university, my dad had just died, my mom had cancer, and there was no employment for a year. I made a lot of pies and got really good at making crusts. Yep, it was always great when I brought in a real pie, homemade.
Totally. I started baking pies because it was a tradition in my family and my wife can’t cook. To make sure my kids had the family food tradition I learned to bake. Once you get a system down, like anything else, it’s not that hard. Plus pie filling has time to bloom if you make it day before. Pie dough can be made ahead and freezes well. Individually these things aren’t hard or time consuming.
I started making my own simple bread and now I can’t eat store bought bread. Just takes like sawdust to me. It’s not really all that hard. Add a little rosemary and some olive oil and it’s delicious. No need to fuss over sourdough (over rated in my opinion). Over time you learn how ingredients work and what ratios work. So becomes easier and easier. I can throw together amazing corn bread and be eating it a little more than half hour later.
https://sindresorhus.com/supercharge
I was skeptical that I’d find it useful since I can do all of these shell commands and such, but one feature I like is being able to effectively pare the feature set down to just what you need, making for a small but very useful menu.
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