Go to the config editor (Settings -> Advanced -> General -> Config Editor), search for “network.cookie.same-site.enabled“. and set it to false.
I own a Sega Saturn which I did not bring to the US. I really do not want to mess around with PAL/NTSC and the power adapter.
Luckily there is a great emulator for that old gaming console: Yabause.
Ubuntu and its variants ship Yabause 0.9.14. Since 2016 0.9.15 is out and it has several bug fixes which are listed in the changelog.
I decided to build it from the source code. That required a few adjustments and I am writing them down more or less for myself for future reference.
The source code can be downloaded from here.Extract archive and create build directory
Extract archive and create build directory:
tar xvf ~/Downloads/yabause-0.9.15.tar.gz
sudo apt install freeglut3-dev libglew-dev libopenal-dev qtbase5-dev qtmultimedia5-dev cmake cmake-gui libqt5multimedia5 libqt5gamepad5-dev
Note that I might be missing some here that were already installed on my system but might not be installed on yours. If you encounter errors I am happy to help out in the comments.
Add missing includes to header files:
Line 25 of ../src/qt/ui/UICheats.h add
Line 23 of ../src/qt/ui/UICheats.h add
Line 25 of ../src/qt/ui/UIHexInput.h add
Run cmake with options (otherwise linking will fail) and qt:
cmake -DYAB_PORTS=qt -DSH2_DYNAREC=OFF ../
Run make and install:
sudo make install
Dislocker allows mountingBitlocker encrypted drives with linux.
Execute as root:
dislocker -r -V /dev/sdb1 -uPASSWORD — /media/bitlocker
mount -r -o loop /media/bitlocker/dislocker-file /media/mount
Many years ago in Eichstädt, Germany.
And with my dad in the mountains.
Tunesia, at the beach.
Again: Three-flour Pretzels
Three-flour sourdough. Whole wheat, spelt and rye flour. Sprinkled with sesame (white and black) and Caraway / Fennel / Salt.
I highly recommend these two books. They are also available as audiobooks. You can get them at Amazon or at the Clermont County Public Library.
In addition to the three-flour sourdough I always keep a standard Rye sourdough for all kind of wheat/rye based breads. The instructions to prepare and feed it are pretty much identical.
Stir and put the lid on top leaving a small gap for air.
To feed it add 30g of rye flour 30g of water every 24 hours.
After day one you should observe small bubbles on top of the dough and a light sour smell.
Starting from day four you are ready to use the dough. It should have a nice sour smell and a creamy consistency.
Over time you’ll also develop a good feeling for the water-flour proportion. So add more water in case you think the dough is too dry.