“The only real caveat, which I also noticed in the example I built upon, is that I’m having trouble convincing puppet to reload nagios when the files are updated, which I just brute-force solved with a periodic cronjob to run nagios’ init script with “reload”.”

I’m sure you already know this after two years, but just in case you don’t: add

notify => Service['nagios3']

to each of your resource imports. E.g., you would do:

Nagios_host <> {
notify => Service['nagios3']
}

This way, when one of your files actually is updated, the nagios3 service will be restarted. View all comments by Wouter Verhelst

We don’t use TVP as the stuff scares me. Since I always make my chili in dairy equipment so I can add cheese to it, what I do instead is take a block of extra firm tofu, freeze it, thaw it, squeeze out the liquid, and crumble it by hand. Freezing it changes the texture and gives it more of a ground beef feel. Yes, you can still tell the difference, but it helps. You’ve also got me wanting to try putting lentils in next time; normally I only use them for curries/dahls, but now I’m intrigued. View all comments by Tim Meushaw

Considering Lenten Fridays usually consisted of frozen pizzas or pre-seasoned frozen fish? I am ecstatic about this! View all comments by Cathy the Wife

You can probably definitely do this in a crock pot, just make sure you have enough liquid to accommodate the requirements of the lentils and the TVP, with enough left over to give a bit of liquidity to the rest of the chili. If I’m recalling the cooking instructions correctly, the lentils need 6-7 cups of liquid for 1 lb, and the TVP needs a little under 1 cup for 1 cup of TVP. I basically manipulated the amount of liquid to be slightly more than the combined needs of the two (1/2 lb lentils == 3-3.5 cups liquid, 1.5 cups TVP == 1.3125 cups liquid, which gives “enough” extra to keeps things from becoming a solid). Both of us really did *not* miss the meat, which surprises me. I usually notice when I’m eating something meatless, because it leave me wanting more. In part, I credit the homemade veggie stock, since I made that with me in mind, so it had so many varied vegetables and seasonings in it, and was reduced to such an extent that it can’t be used as a broth without dilution. Cathy can definitely attest to that, as she tried to add steamed veggies to a 2 cup container last week, and couldn’t finish it, due to how rich it ended up… View all comments by emag

Super excited about trying this idea but in a crock pot. I’m thinking you can just throw it in dry and let it soak overnight as part of the normal crock pot process. View all comments by Phil Hollenback

Regards View all comments by Danny