Year: 2024

  • Make a Batch Script to Map Your Drives

    Make a Batch Script to Map Your Drives

    Introduction

    Although Microsoft calls it mapping a drive, in truth, you are just mapping the location of a specific local or remote folder. You are not technically mapping an entire hard drive.

    There are several reasons it is worthwhile to write a batch script that can auto connect your frequently used folders. A common reason is that enterprise users frequently get their network folders disconnected. Problems arise from VPN disconnects, power fluctuations, or other concerns.

    We can make a batch script and save it on their desktop (or in their startup folder) to quickly get their folders re-connected. The user’s just need to double click the script file and it will quickly restore their network folders.

    Map the folders (aka. drives)

    Let’s create a script called ‘mapdrives.bat’ using notepad.

    Add information to the headers. Anything with REM or :: will not be executed.

    Use ‘echo off’, at the top of the script. This tells the script to not display the commands or results to the screen, as they are executed. Use ‘echo.’ to print a blank line, and use just ‘echo’ to print data to the screen.

    Comment your code using descriptors and use ‘net use’ to map the folder paths. Be sure to put quotes around the file path if there is a space somewhere in the path.

    Let’s create a short delay and exit the program. We can add the command ‘pause’ and it will hold the command prompt open until a key is struck or use ‘ping’ and it will wait three seconds and exit automatically.

    Finally, save the file with ‘.bat’ file extension and then double click the file to execute it.

    Open File Explorer and you will see your newly mapped folders.

  • Change Font Size in KeePass

    Change Font Size in KeePass

    Go to Tools > Options > Interface (2). Change custom list font and custom password font from default 8pt to 10 or 11pt.

  • Insider’s Recipes Cook Book

    Insider’s Recipes Cook Book

    I got this a long time ago, and can’t remember where. But it claims to have hundreds of your favorite restaurant recipes.

  • Bruschetta

    Bruschetta

    By Betty Crocker

    1 cup pitted ripe olives
    2 cloves garlic, minced
    2 tsp balsamic vinegar or red wine vinegar
    1 tsp olive oil
    1 tsp capers, drained
    1 1/3 cup chopped tomato
    1/3 cup thinly sliced green onions
    1 Tbl. fresh basil or 1 tsp dried basil
    1 Tbl. olive oil
    1/8 tsp pepper
    8-oz loaf French bread
    2 Tbl. olive oil
    1/2 cup grated parmesan cheese

    In food processor combine olives, garlic, vinegar, capers, and 1 tsp olive oil. Blend until a paste forms. In small bowl, combine chopped tomatoes, green onions, basil, pepper, and 1 Tbl of olive oil. Cut bread into 1/2 in think slices. Use 2 tbl oil to lightly brush both sides. Place on ungreased baking sheet. Bake 425 until crisp (about 5 minutes). Spread each piece of toast with olive oil paste, tomato toppings, and sprinkle parmesan cheese.

    Bake at 425 for 3 minutes until cheese melts.

  • Vegetable Crab Dip

    Vegetable Crab Dip

    Vegetable Crab Dip – By Bonnie R.

    1 envelope Lipton vegetable soup mix
    1 16oz sour cream
    1 can (6.5 oz.) crab meat or 1 cup thawed crabmeat
    1 package (3 oz.) cream cheese, softened
    1 tsp lemon juice

    Preheat oven to 325. In large 1 qt casserole dish, combine all ingredients. Bake uncovered 30 minutes or until heated through.

    Alternate.
    Mix ingredients in crock pot. Cook on high for 1 hour.

  • Mark’s Homemade Salsa

    Mark’s Homemade Salsa

    Mark’s Homemade Salsa – By Mark S.

    8-10 lbs. tomatoes
    1/2 tsp black pepper
    2 tsp salt
    1 cup green pepper
    1 medium onion
    5 cloves garlic
    4 Jalapeno’s (no seeds) (optional) OR
    1 Tbsp. chipotle pepper powder + 4oz Can Green Chilies OR
    1 Tbsp. red pepper flakes (optional) + 4oz Can Green Chilies OR
    1/4 cup cilantro (optional)
    1/4 cup cider (2 limes – juiced)
    2 tsp cumin

    Finely chop onion and garlic and brown in pan till onion is transparent. Add to pot. Finely chop all other ingredients, and add to pot. simmer on low heat to 2-3 hrs. stir occasionally.

    Transfer to blender and blend on “sauce” setting for 5-10 seconds. ladle into 1 pint containers and place in freezer. Makes about 4 pints.

    NOTE: In winter time, I use these pre-filled containers for my crock pot chili