Nimrod

UPDATE:
I did not find where DOODS2 or any other add on stores any info, but I did discover that you can simply create a directory in the /share/ and point to it. I created /share/doods/ and added my .onnx model and got it to work. The model needs work, but I believe it is actually my model now.

I recently installed DOODS2 for doing some image analysis stuff using my cameras. And a friend and I are working on a custom model based on YOLO, but using my collected training data. The model is trained, and it works pretty damn well when you just send images at it. So I want to deploy it in DOODS2. The documentation is pretty good for what you have to do: just move your model into the 'models' directory inside DOODS, and add a stanza to the config.yaml...

problem arises when you can't find the damn 'models/' directory!!! All of the documentation is saying it should be somewhere, but I can't find it anywhere... come to think of it, I can't find where ANY of the add-ons are storing data. I guess this is the main argument for running HA as a docker, and all your add ons as individual docker containers. But I'm too deep in the weeds already with the supervisor install in Proxmox that I'm not looking to overhaul the whole system just to add a custom model to my image analysis!!

Any help would be greatly appreciated.

places I've already looked:

• /config/
• /config/doods (doesn't exist)
• /mnt/data/supervisor/addons/data/ (also doesn't exist, none of those directories. Literally nothing in /mnt/)

I can't use the "docker" command to find the container, because HA claims docker doesn't exist. I'm feeling a bit lost.

Enchiladas.

Made some seitan “ground beef” cooked some squash, onions and mushrooms up. Mixed it all together with a bit of refried beans to stick it all together, wrap em up, slather with green enchilada sauce, top with cheez. So damn good.

Thanksgiving part 2- baked potato, roasted veg, GBC, and grilled mushroom steak.

Vegan sushi night- tofu “crab salad”, asparagus, tomato spicy “tuna”, roasted sweet potato, cucumber, carrot, spicy Mayo, “eel sauce”, and lots of sriracha

Impossible boig- leftover thanksgiving dinner roll, smoked Gouda, leftover thanksgiving onion jam, pickled jalepeno, thanksgiving leftover fried onion topping, and horseradish mustard.

Kimchi fried rice (the remix)- all leftover veggies from the above meals- brocc, carrot, mushroom, onions, Brussels sprouts, green beans, asparagus, and sweet potato. Used sushi rice for this, so it was a bit different from normal fried rice, but it came out super well. Love how easy it is to scramble a block of tofu, add rice/veg and just chuck a big blob of kimchi on it! This meal was next level. Topping with green onion just makes it look so professional.

Had the homies over for some food and company.

I provided the thanksgiving leftover sandwiches (“Turkey”, mashed potato, cranberry on a toasted roll) We had mashed potatoes, gravy, GBC (all from scratch) stuffing with field roast sausage and mushrooms, curried sweet potato casserole with coconut cream topping, and a cranberry apple cobbler and coconut ice cream for desert.

Made 4 loaves. Two “Turkey”, two “ham”. Going to make some hot Friendsgiving sandos.

I travel a lot on weekends, so I often don’t get to watch my teams Sunday game. There used to be a site where you could go and watch the recordings of the past weeks games, but I can’t seem to find anything like that lately.

Anyone know of a way without paying $500 for NFL Sunday ticket?

I have a Shelly dimmer 2 behind one of the switches in my kitchen running Tasmota. There are two switch inputs on the Dimmer module, so I have it behind a 2 gang wall box with two physical switches. Each switch is connected to one of the switch inputs of the Shelly.

I've set the switches to be independent of each other, so I can potentially use the different switches for different triggers. Switch one is configured as a push button switch and dims my kitchen lights. Switch two does nothing. I desire to have switch2 trigger my dining room lights, so after some digging I discovered that I can use MQTT to make Home Assistant do stuff! Perfect.

But not perfect. I set up an automation to listen for this devices' MQTT topic "tele/lights_kitchen/SENSOR" and when the switch is flipped either up or down, my mosquitto broker hears that topic, and it just toggles my lights! I thought I had it all figured out. But what I didn't notice at first, is that the Shelly Dimmer pings out an MQTT status every so often, even if no switches are flipped. So my dining room lights have been going on and off all afternoon!

There is some data in the payload of the MQTT that I think should be able to fix my issue, but I'm having trouble conceptualizing how.

The payload contains a key:value pair {"Switch2":"ON"} or "OFF". So I'm hoping I can use a change in that value as a toggle. Because it's operating as a 3 way switch, I don't care if the actual value is ON or OFF, I just want to know if it's changed. Do I need some sort of helper that keeps track? This seems like something MQTT would be good at, but I can't find a good example to steal the right config from. I thought maybe I could use two triggers, one for each state, but that makes a huge complicated set of logic that needs to be added, and I really feel like there should be a more elegant way to handle this.

Any assistance?

Just a can of green curry paste, coconut milk, and veggies: squash (garden is in full squash mode), onion, and mushrooms. Crispy baked tofu coated with nooch and garlic powder. Not pictured: rice and fresh herbs.

Thai curry is such an easy and delicious way to consume massive amounts of veggies that are piling up on your counter. Saute everything individually, including the curry paste. Then dump it all together, add coconut milk, and you’re done!

Classic margarita pizza- fresh tomatoes and basil from the garden. Garlic and miyoko’s mozz. Sauce is crushed tomatoes, spices and olive oil.

Before going vegan I was a pretty big pizza nerd, so I’ve been honing my crust recipe, and I got a 16” Ooni Koda that I use to fire them. The oven was used almost entirely for za until I went full vegan. Now I make more naan and pita than za. But I still indulge every once in a while. The only vegan cheese worth using IMO is miyokos liquid mozz. Once we get convincing lab fermented vegan mozz—- my health is doomed.

So, I have my desktop configured with two drives, one has a regular windows install on it that I need to play games with my brother. That works fine.
My second drive originally had Debian on it. But I wanted to also install EndeavorOS. At this point in time, all 3 work, but the selection process to access each system is painfully different.

To access Windows, I just boot from cold, and hit enter or wait for the timer to run out on Windows booting. But when I hit esc to cancel booting Windows, it brings me to Debian's GRUB selector. But I think when I installed EOS I used the default settings, and I believe it doesn't use GRUB by default (systemd). So the GRUB menu I get only has Debian or Windows. If I hit 'esc' again I am brought to the grub> command line. Here the only thing I know how to do is type "exit" and it closes this grub> cmd line and opens another, very similar one. I type 'exit' again and I am finally met with EndeavorOS's boot selector (I believe this is systemd?)

Now I know from my first dual boot with windows/Debian that I am pretty much stuck having windows boot loader run first, so my perfect scenario of having a single selector off boot is a pipe dream, but I'd love to remove a few of the GRUB cmd steps in getting to EOS (chances are I will only need the Debian system for very specific tasks. odds are I will end up removing it) I'm guessing if I would have told the EOS installer to use GRUB it would have potentially added EOS to the GRUB selection screen? Is it possible to rectify this without wiping and reinstalling with different boot loader options?

Biked to the farmers market to snag some giant lions mane mushrooms. Cooked/pressed them into steaks. Marinated with beet root powder, red wine, oil, seasonings in the fridge. Take it out, sear it up, and slice it.

I can’t add a photo in the body of this post, but if there’s interest, I’ll post another with just the “meat”

Edit: home made fresh corn tortillas, homemade beans, and my take on Spanish rice.

Couple experiments with making tofu replicate the texture and fishiness of salmon.

Marinade is full of seaweed(flavor) and beet juice(color).

The “skin” is made with rice paper and nori. Struggled to keep the skin stuck to the tofu, and varying cook methods achieved varying levels of crispness. But on the whole- great stuff. Great excuse to eat a block of tofu with pretty minimal prep.