crandpass - A random password generator for Linux.

I had an itch to scratch the other day and wanted to create my own random password generator using BASH just so I could wrap my brain around this whole programming thing.  The end result was actually something usable, quite decent, and something I will be expanding on to allow for more features asap.

Right now, the script is on Version 2, and will produce as many passwords of a given length as one requests from it.  It can use either /dev/random or /dev/urandom as generators.  What it doesn't do now is give the user control over symbols (not yet supported) or case control.  It also will produce results with numbers.  The next few versions of the script will include more fine grain control over these types of options.

The code and the install script can be obtained from the Google Code repository here.  If you would like to package my script for a distro, just let me know.

For the tarball of the script:
Version 2  - MD5 sum: 7185e725fa079576053f0e20726501ea

Zucchini and Squash Curried Soup

Here is a great summer dish that is sure to please almost everyone. This dish is a perfect melding of Italian and Indian cuisine, bringing out the best of both. To call this dish a soup is a bit of a stretch since it is very hardy and thick, more of a chunky sauce.  It pairs perfectly over rice, couscous, or pasta.

Ingredients:
1 pablano pepper, roasted and chopped
3 cloves garlic,  roasted and minced
3 bay leaves
1/2 tsp cayenne pepper
1 tsp curry powder
1/2 tsp paprika
3 green onions, chopped fine
3 medium zucchini, sliced
3 medium yellow squash, sliced
1/2 tsp oregano
1/2 tsp basil
1/4 tsp rosemary
1/8 tsp sage
1/4 tsp salt
1/4 tsp pepper
2 12 ounce cans diced tomatoes with Italian seasons

Directions:
1: Roast the pablano and garlic in the oven to release their flavors, let then cool and chop then up.  Set aside together.
2: Heat olive oil in a Dutch oven or large skillet over medium high heat then add the curry, cayenne pepper, paprika, and bay leaves. Toast spices for 1 minute to release their essence and then add the pablano and garlic and stir fry then for another minute.  The oil should now carry the flavors of all the base spices.
3: Dump in the zucchini, squash, and green onions. Stir-fry them for 5 minutes and then add in the oregano, basil, rosemary, sage, salt, and pepper.  Continue to stir-fry the vegetables for another 5 minutes or so until they begin to turn soft.
4: Add the canned tomatoes and do not drain.  Simmer for 15 minutes covered and then 15 minutes uncovered. Let stand for five minutes before serving.

Garnish:
Top off with a few leaves of fresh basil.

This dish is great when served topped with parmasean or other shredded cheese.

Variations:
For a spicier dish, double the amount of fried spices and/or use a couple red jalapeno chilis.

For a soupier dish, add a can of water and a tbsp of tomato paste or 1/4 tomato sauce.

Orange-Pineapple Sunset

Summer is officially here, and we are definitely feeling it here in Oregon this year!  And with the heat of summer comes those great, cooling summer drinks with their citrusy notes and their savory overtones.  This drink is one I created the other day and is bound to be an instant favorite at any lunch, dinner, or party.  It is also non-alcoholic, like all my recipes here, so it can be enjoyed by everyone.

Orange-Pineapple Sunset

Ingredients
1 12 ounce can frozen orange-pineapple juice concentrate
72 ounces hot water
3 sprigs of basil
6 bags of Stash brand mojito mint green tea

Directions:
1: Defrost the frozen concentrate in the microwave for about two minutes and empty into pitcher with the basil.  Add half of the hot water (36 ounces, or three fillings of the now empty frozen concentrate container) into the pitcher.

2: Place the rest of the water into a small pot and heat up to the point of nearly boiling.  Toss in the bags of tea and let seep for 3 1/2 minutes.  Pour into the pitcher.

3: Put the pitcher in the refrigerator and let cool and sit at least 24 hours before serving.

Variations:
1: If you are not able to find this particular brand and stock of tea in your area, then you can make the following alterations: use green tea and add in a slices lime and two or three sprigs of mint.

2: This could also easily be made fresh using cut oranges and pineapples for those that prefer whole fruit infusions to juices very easily and will be just as enjoyable.

3: For a less intense drink use 4 bags of tea and 2 sprigs of basil.