He tends to dawdle away his time and accomplish nothing.

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  • 32 Comments
Joined 2 years ago
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Cake day: July 12th, 2023

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  • And I’m back. Whew, that was a rough upgrade. I had to do some manual PostgreSQL surgery to get it past 0.19.3 - there were two versions of the hot_rank function so the migration script was failing.

    Then I noticed the logs were full of pictrs spitting out “Read corrupted data…” and crash looping, and I spent a couple of hours trying to get it to do anything. I finally had to give up and nuke it, so I guess the few images I’ve posted over the years are 404s now.

    I started to get discouraged and I was going to just decommission the server, but I’ll try to learn my lesson and keep a closer eye on it so I can catch future problems before it’s too late.


  • Thanks very much!

    I didn’t realize it was outdated; I get emails from Elestio regularly (including just this week) that it was automatically updated to the latest version. Apparently I forgot (it’s slowly coming back to me now) that at some point something broke on an upgrade and I must have pinned the version back in early 2024.

    I just tried to move it forward and unfortunately, anything after that version breaks with a failing schema migration (maybe the same problem I had back then). I restored a backup for now and I’ll figure out how to fix it over the weekend.

    I appreciate the assistance and info.







  • I can’t pick a single favorite, they all have different uses. Cholula or Valentina go with a lot of things, but obviously and especially Mexican food. Frank’s Red Hot is pretty much only for making Buffalo sauce, but I also like it on mac & cheese, and on steak (this is a weird thing I got from my dad). My favorite chili crisp is Fly By Jing. It makes Chinese takeout worth eating. Calabrian chili paste goes great on sandwiches and in tomato sauces. I’m not big on sriracha, but keep a bottle of Underwood Ranches on hand to make spicy ketchup or add to a sandwich or burger, ramen, etc. Speaking of Underwood Ranches, their chili garlic sauce is perfect on eggs. I also have a bottle of Secret Aardvark habanero sauce for chili and hot dogs and most importantly, chili dogs. The last one that comes to mind is the only obscure one that you get in those mall stores where 99% of their business is from frat boy joke labels: “Sauce Bitch”. Despite the stupid name, this one is unique and delicious. It’s fruity and dark and goes amazingly well with pork dishes as well as eggs. I stumbled on it in a restaurant and now I have to order it direct from the manufacturer because I haven’t found anything else quite like it.











  • I worked at Google for over a decade. The issue isn’t that the engineers are unaware or unable. Time and time and time again there would be some new product or feature released for internal testing, it would be a complete disaster, bugs would be filed with tens of thousands of votes begging not to release it, and Memegen would go nuts. And all the feedback would be ignored and it would ship anyway.

    Upper management just doesn’t care. Reputational damage isn’t something they understand. The company is run by professional management consultants whose main expertise is gaslighting. And the layers and layers of people in the middle who don’t actually contribute any value have to constantly generate something to go into the constant cycle of performance reviews and promotion attempts, so they mess with everything, re-org, cancel projects, move teams around, duplicate work, compete with each other, and generally make life hell for everyone under them. It’s surprising anything gets done at all, but what does moves at a snail’s pace compared to the outside world. Not for lack of effort, the whole system is designed so you have to work 100 times harder than necessary and it feels like an accomplishment when you’ve spent a year adding a single checkbox to a UI.

    I may have gone on a slight tangent there.