content/impressum.md

@@ -5,9 +5,10 @@ draft: false
 ---
 
 Dr. Daniel Kraus  
+H‌ö‌hen‌str‌aße 1‌5  
+65451 K‌e‌l‌s‌t‌e‌r‌b‌a‌c‌h  
 Tel. (0 61 07‌) 7 5‌6 88 4‌0  
-Mail: <bovender@bovender.de>  
+<bovender@bovender.de>
-Hausanschrift zum Schutz der Privatsphäre nicht sichtbar
 
 Ich bitte, von Anrufen abzusehen. Über Mail oder die verlinkten
 sozialen Netzwerke (siehe Icons) bin ich i.d.R. kurzfristig

content/posts/2025/nvidia-drivers-on-fedora/index.md

@@ -115,13 +115,5 @@ If it doesn't, but instead complains along the lines of
 
 then there is something wrong.
 
----
-
-## Addendum 2025-04-17
-
-Yesterday I upgraded from Fedora 41 to Fedora 42 (KDE), and of course the NVIDIA
-drivers were removed. Using the instructions above effortlessly installed the
-driver (currently version 570). :-)
-
 [Darktable]: https://www.darktable.org
 [RPM fusion]: https://rpmfusion.org

content/posts/2025/soleier/index.md

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----
-title: "Soleier: Pickled eggs for Easter"
-description: >
-  Pickled eggs – "Soleier" – are a favorite Easter tradition in my
-  family. Here's my personal recipe.
-date: 2025-04-17T17:55:07+02:00
-draft: false
-# ShowLastmod: true
-toc: false
-scrolltotop: true
-images: []
-tags:
-  - recipes
----
-
-My family has a long-running tradition of producing pickled eggs for Easter
-breakfast. We call these "Soleier" which is a composite of "Sole" (brine) and
-"Eier" (eggs). Varous theories exist how pickled eggs came into existence, and
-there are various ways to relish these eggs. As for the theories, the reader is
-kindly referred to the [Wikipedia article][pickled eggs]
-(also [in German][Soleier]).
-
-As for the recipe and the way we eat pickled eggs in my family: read on.
-
-{{< figure src="20250414_203010.jpg"
-           alt="My 2025 Soleier preparation."
-           caption="My 2025 Soleier preparation. Smartphone raw image file edited with darktable."
->}}
-
-## How many eggs?
-
-How many eggs you want to prepare depends on the number of people who want to
-eat the pickled eggs, the number of days you want to have them for breakfast (or
-any other meal to your liking) and last, but not least, what size of jar you
-have to prepare them in.
-
-My 1.5 L [Weck jar][] holds 13 medium-sized eggs.
-
-Typically an adult will have 2 of those eggs for breakfast. With 13 eggs, this
-leaves one spare egg (and toast), but there's usually a kid or two who doesn't
-eat these eggs in pairs (if at all).
-
-{{< figure src="20250414_203911.jpg"
-           alt="Pickled eggs with cracks."
-           caption="I love my pickled eggs to have cracks so that they let some of the brine in."
->}}
-
-## Recipe
-
-### Ingredients and materials
-
-This recipe is for 13 eggs and a 1.5 L jar.
-
-- 13 eggs
-- 0.75 L water
-- 50 g salt
-- 1-2 tablespoons of caraway seeds (if you like)
-- 1.5 L [Weck jar][] (doesn't need to be original Weck brand, of course, but must be sealed tight)
-- 13 slices of toast
-- butter
-- oil, e.g. rapeseed oil, to your liking
-- vinegar, e.g. any herb-flavored variant, to your liking
-
-### Directions
-
-You should prepare the pickled eggs a few days before you want to eat them. In
-my family we typically do this 7 days before Easter, i.e. on Palm Sunday.
-
-1. Boil the eggs so they get hard. I usually place the eggs in a pot, cover them
-   with water, and then slowly heat the water until it boils. Let it boil until
-   10 minutes have passed since the eggs were placed on the stove. Your mileage
-   may vary depending on your stove.
-2. Pour out the hot water and shock the eggs with cold tap water.
-3. Place the eggs into the jar using a clean spoon (not your hands!). I usually
-   let them drop into the jar so they get nice little cracks, this makes for
-   beautiful texture inside the eggs (see image).
-4. Add the salt and caraway seeds to the jar.
-5. Bring the water to boiling and pour it over the eggs in the jar.
-6. Close the jar.
-7. Invert the jar a couple of times (you may want to wear gloves while doing
-   this, the jar is hot!).
-8. Store the jar in a cool place -- in our house, this is usually the basement.
-
-## How to eat Soleier
-
-There seem to be two fundamentally different ways to eat a _Solei_.
-
-### Our way of eating Soleier
-
-My family's tradition is to peel two eggs, place them on a dish, cut them into
-pieces, then pour some oil and vinegar over the pieces and mash the eggs with a
-fork. This leaves an ugly mess on the plate and I will update this post with a
-picture of this year's appearance.
-
-Brown two slices of toast, spread butter on them, and eat the _Solei_ mash/mess
-using a fork while intermittently taking a bite from the bread.
-
-### The more sophisticated way to eat Soleier
-
-There is an alternative way to have your pickled eggs that supposedly is less
-messy. The [German Wikipedia article][Soleier] claims it's the 'proper' or let's
-say usual way to eat these eggs. I tried it once and I was totally unhappy with
-the experience, so I stick with our traditional way.
-
-Peel two eggs, cut the eggs into halves, remove the egg yolk and mash the egg
-yolk with oil and vinegar. Transfer the mashed egg yolk back into the eggs. I
-will look slightly less ugly, but I promise you will have a hard time getting
-all the egg yolk--oil--vinegar mixture back into the eggs, the plate will look
-like someone's been having _Soleier_ the traditional way, and when trying to put
-the egg halves into your mouth, be prepared for everyone else who sits at the
-table with you bursting into spontaneous laughter. At least that's what happened
-to me one time... ;-)
-
-[pickled eggs]: https://en.wikipedia.org/wiki/Pickled_egg
-[Soleier]: https://de.wikipedia.org/wiki/Solei
-[Weck jar]: https://en.wikipedia.org/wiki/Weck_jar