Using Environment Variables in a Vagrant File

An easy way to parameterize a Vagrant file is to use environment variables. You simply need to export a variable and then refer to it in the Vagrant file with the following syntax.

Export the variable:

export SSH_PORT=22222

Sample Vagrant file that reads the exported variable

# -*- mode: ruby -*-
# vi: set ft=ruby :

Vagrant.configure("2") do |config| = "debian/bullseye64"
  config.vm.box_version = "11.20221219.1" "forwarded_port", guest: 22, host: ENV['SSH_PORT']
Continue reading “Using Environment Variables in a Vagrant File”

Declaring, Exporting, and Reading Dynamic Variables in Bash

If you want to dynamically define and export variable names in Bash here is the TLDR;

# Define the name of the variable

# Declare it and export it
declare -gx "$key"="some-value"

To then access that value via a dynamically generated variable name

# Create a variable that contains the variable name

# Read the value

Read the man page for declare for more details and read this article for a really good explanation and further examples.→ Continue reading “Declaring, Exporting, and Reading Dynamic Variables in Bash”

Chickpea and Rice Stew


  • 1.5 cups basmati rice
  • 1 TB olive oil
  • 1/4 cup olive oil
  • 1 cup yellow onion, diced
  • 2 (14 oz) cans chickpeas, drained
  • Salt & black pepper, to taste
  • 3 garlic cloves, minced
  • 1 tsp ground turmeric
  • 1/2 tsp crushed red pepper flakes
  • 1 lemon, juiced and zested
  • 1 (32 oz) box low sodium vegetable broth
  • 4 oz fresh baby spinach
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • 1/4 cup dill, chopped
  • 1 TB chives, chopped
  • 4 Naan
Continue reading “Chickpea and Rice Stew”

Bean and Barley Leek Soup

Make 3 cups of cooked barley ahead of time and have it on hand when cooking the soup.


  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 leeks, diced
  • 3 carrots, diced
  • 1 bulb fennel, sliced thin (1 cup)
  • 1 (15 ounce) can no-salt added diced tomatoes
  • 1 teaspoon Herbes de Provence
  • 4 cups low-sodium vegetable broth
  • 2 (15 ounce) cans white beans,rinsed and drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 4 ounces
Continue reading “Bean and Barley Leek Soup”

Potato Soup Slow Cooker Recipe

It’s cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup. Prep Time: 10 mins, cook time: 5 hours


  • 1(80 oz.) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 0z.) cans chicken broth (see Note)
  • 1(10.75 oz.) can cream of chicken soup
  • 1/2 cup chopped onion
  • 1/4 teaspoon ground black pepper (more to taste)
  • 1 (80z) package cream cheese (softened)
  • Optional Toppings:
Continue reading “Potato Soup Slow Cooker Recipe”

Mama Stamberg’s Cranberry Relish


  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons horseradish from a jar (“red is a bit milder than white”)


  1. Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”)
  2. Add everything else and mix.
  3. Put in a plastic container and freeze.
  4. Early Thanksgiving
Continue reading “Mama Stamberg’s Cranberry Relish”

Noodle Kugel

  • 16 ounces (400 gm) broad egg noodles
  • 4 Tbsp. (50 gm) butter, melted
  • 1 pound (500 gm) cottage cheese
  • 1 pound (500 gm) sour cream or Israeli white cheese
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 2 Tbsp. vanilla extract
  • 1 1/2 cup crushed cornflakes
  • 2 tsp. cinnamon
  • 1/4-1/2 cup sugar


  1. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
  2. Pour into a greased 9×13 inch pan.
  3. In a separate bowl, mix the
Continue reading “Noodle Kugel”

Thanksgiving Sage Stuffing

Serves 6 to 8


  • 1 (about 18-ounce) loaf rustic bread, cut into 1-inch cubes (about 10 cups)
  • 6 tablespoons unsalted butter, divided
  • 2 large yellow onions (about 1 pound total), diced
  • 4 large stalks celery, diced
  • 4 cloves garlic, minced
  • 1/4 cup finely chopped fresh sage leaves
  • Leaves from 4 sprigs fresh thyme
  • 2 cups low-sodium turkey, chicken, or vegetable broth
  • 2 large eggs
  • 1 teaspoon kosher salt
  • Freshly ground black pepper


  1. Dry the bread. Arrange a rack in the middle of the oven and heat the oven to 225°F. Spread the bread
Continue reading “Thanksgiving Sage Stuffing”

[SOLVED] ‘Virtualized Intel VT-x/EPT is not supported on this platform. Continue without virtualized Intel VT-x/EPT’ on Windows 11 host

I was trying to run a Debian, Linux, guest on a Windows 11 Enterprise host with virtualization enabled for the VMWare Linux guest so that I could install minikube. Minikube requires running a VM on the host on which minikube is running, so essentially, a VM within a VM.

After enabling the “Virtualize Intel VT-x/EPT or AMD-V/RVI” setting and attempting to boot the VM it indicated that this configuration was not supported on this platform.

After quite a bit of → Continue reading “[SOLVED] ‘Virtualized Intel VT-x/EPT is not supported on this platform. Continue without virtualized Intel VT-x/EPT’ on Windows 11 host”

How to check if a file is sourced in Bash

Sometimes you will want to ensure that a file is sourced instead of executed. This ensures, among other things, that any environment variables that the script defines remain in your current shell after the script completes.

To do so, use the following to check whether the file was sourced or run in a sub-shell

(return 0 2/dev/null) && sourced=1 || sourced=0
echo "sourced=$sourced"

Bash allows return statements only from functions and in a scripts top level scope IF it → Continue reading “How to check if a file is sourced in Bash”