Born Geek
Archive for September 2018

Infinite WordPress Redirects at DreamHost

September 29, 2018

Do you run a WordPress site hosted at DreamHost? Are you seeing infinite redirect errors after adjusting the Do you want www in your URL? setting in the DreamHost control panel? Well friend, I had that same issue. Let me tell you how I fixed it. In this example, I will be migrating from the Add www to the Remove www value for the aforementioned setting.

Step 1: Change WordPress internal settings

  1. In WordPress, browse to the Settings » General menu item.
  2. Change both the WordPress Address and the Site Address to the new URL (in this case https://borngeek.com). Make sure there’s no trailing slash.

WordPress URL settings

Step 2: Change DreamHost control panel settings

  1. In the DreamHost control panel, navigate to the Domains » Manage Domains menu item.
  2. Click the Edit link next to the domain you want to change.
  3. Set the Do you want www in your URL? setting to the desired value.
  4. Click the Save button to save the change.

DreamHost URL settings

Step 3: Change https settings (if applicable)

This is the step that I got tripped up on (but finally stumbled upon). My site has HTTPS turned on, and there’s a setting we need to change.

  1. On the Domains » Manage Domains page, click the https On link next to the domain you’re changing.
  2. Change the Choose exact URL setting to the variant of your choice.

SSH settings

Now sit back and wait the 5 to 10 minutes for everything to take effect.

Snickerdoodle Cookies

September 18, 2018

One of my favorite cookies!

Coating

  • 1/4 cup granulated sugar
  • 2 Tbsp cinnamon

Cookies

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2-2/3 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  1. Preheat oven to 400 degrees.
  2. In a small bowl, mix the coating ingredients together and set aside.
  3. In a second medium bowl, combine shortening, sugar, and eggs, mixing together well.
  4. In a third bowl, mix together the flour, cream of tartar, baking soda, and salt.
  5. Add the shortening mixture to the flour mixture, combining well.
  6. Roll dough into balls (size of your choosing), and then roll into the cinnamon and sugar mixture.
  7. Place the balls of dough on an ungreased cookie sheet.
  8. Bake for 8 to 10 minutes.

Note that the larger the cookie, the longer it may take to bake fully.

Chicken Pie

September 16, 2018

Here’s another great recipe I grew up eating. The sage in this recipe is the key!

  • Pie crusts (we use store-bought ones like the ones from Pillsbury)
  • Shredded, cooked chicken (roughly 2 to 3 cups); we typically get a rotisserie chicken and use part of that
  • 1 package (1 pound) frozen mixed vegetables
  • 1 stick butter (can use less if desired; 1/2 stick might be ideal)
  • 1 chopped onion
  • One can cream of chicken soup
  • 1-1/2 tsp sage
  • 1-1/2 tsp poultry seasoning

Cook the package of frozen vegetables in salted water. While that is cooking, prepare the bottom pie crust in a pie dish. Next, melt the stick of butter in a skillet, and saute the chopped onion in it. In a large bowl, mix the onion, shredded chicken, cream of chicken soup, and the cooked vegetables. Add the sage and poultry seasoning, mixing gently so as to not tear up the vegetables.

Put this mixture in the bottom pie crust and cover with the top crust. Cut small slits in the pie crust for steam to escape. Bake at 375 until the crusts are done (30 minutes or so).