Online Clipboard

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Ever wanted a quick way to share some text but it’s too big to paste into Skype and email’s too slow for true collaboration?

Check out pastebin.com. Simple with support for syntax highlighting and automatic expiration.

Adding a COM port to a Windows Fusion VM on Mac OS X

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This article applies to the following:

  • Mac OS X 10.8.2
  • VMWare Fusion 5.0.2
  • Windows XP SP3
  • RadioShack USB-to-Serial Adapter
  • Macbook Pro Retina

Install the Mac OS X drivers:

  • Download http://www.xbsd.nl/pub/osx-pl2303.kext.tgz and unzip to a temporary directory.
  • Open a terminal window and execute the following commands:


    • cd /path/to/osx-pl2303.kext
    sudo cp -R osx-pl2303.kext /System/Library/Extensions/
    cd /System/Library/Extensions
    sudo chmod -R 755 osx-pl2303.kext
    sudo chown -R root:wheel osx-pl2303.kext
    sudo kextload ./osx-pl2303.kext
    sudo kextcache -system-cache

  • Launch System Preferences and verify the drivers loaded properly. Under Network, you should see a device labeled PL2303.

Since Mac OS X and Windows can’t use the device at the same time, you’ll need to unload the kext. Open a terminal window and execute the following command:

sudo kextunload /System/Library/Extensions/osx-pl2303.kext

Note that you’ll need to repeat this command if you reboot your MacBook.

Install the Windows drivers:

  • Download the 260-0183 RadioShack driver from the RadioShack support site. Extract the files to a temporary directory.
  • Use the VMWare menu to connect the Radio Shack USB Device to the VM. Windows will launch the New Hardware applet. When prompted, instruct Windows to install the driver from the temporary directory containing the extracted driver files.
  • Launch Device Manager and verify the RadioShack device appears under Ports (COM & LPT).

If you want to know what respect looks like, this is as good as it gets

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High school basketball player passes ball to mentally challenged player on the other team

If all of our coaches, teachers and parents showed the same level of leadership, commitment and high moral standards as those who played a part in shaping the values of the young people in this video, I don’t think we’d have to worry nearly as much about gun violence, gangs, drugs or a hundred other things that affect the adults our children become.

… like Mitchell’s coach who was 110% committed to placing the morale of one student above winning.

… like Mitchell’s parents who have obviously supported him and refused to allow his limitations to get in the way of him leading a full, productive and happy life.

… like the parents of those students who immediately and without reservation started to cheer for Mitchell the moment he took to the basketball coach.

… and like the parents of that young man from the opposing team who seized an opportunity to do something really wonderful for another human being.

Roasted Potatoes with Garlic & Rosemary

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Wicked easy, goes with anything and extremely forgiving so you can focus on the rest of your dinner menu without having to worry about perfectly timing your starch item.

Something wonderful happens when you combine olive oil, garlic and rosemary. When I’m having guests over for dinner, I make sure the skillet is in the oven about 15 minutes before they’re scheduled to arrive. The aroma gets their attention the minute they walk in the door.

Preheat oven to 350 degrees.
Add 1-2 tbs olive oil, 1-2 tbs chopped garlic and 1-2 tbs chopped rosemary to cast iron skillet. Fresh rosemary is best, but powdered or dried works too.
Place skillet in oven for 3-5 minutes until oil starts to infuse with garlic. Your nose will know when it’s ready.
While you’re waiting for the garlic to sizzle and bloom, cut 3-5 of your favorite potatoes into bite-sized pieces — skins on or off, doesn’t matter. New and red potatoes are great, but russets and regular old Idaho’s work well, too.
Toss potatoes in the garlic-infused oil and return to oven. The trick is getting the right amount of oil… after you toss the potatoes, they should be well-coated — really shiny, but not floating in a pool. Resist the urge to add butter or any other kind of fat — you’ll be disappointed.
Roast for 25-30 minutes, toss and return to oven.
Roast for another 20-25 minutes until fork-tender.

The potatoes are plate-ready after about 50 minutes, but if the rest of your dinner is delayed it’ll stay happily in the oven for another 30-40 minutes without being ruined. I once reduced the oven temperature to 200 and ignored them for an hour and they were great — it doesn’t matter whether the potatoes are simply roasted ’til done or whether they’re a little browned and toasty.

Best of all, this is the mother of all base potato recipes. Substitute different seasonings for the rosemary: italian seasoning, cajun seasoning, plain old salt and pepper. Add shallots, chopped scallions, thinly sliced onion or finely chopped bell pepper. Go crazy!

Eat well and have fun! Life’s too short to settle for a normal potato!