BERNARD MOERDLER
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Read about my ideas, tips and join me on my adventures.

64 bit Linux on a 32 bit UEFI device

5/26/2020

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 (A Dell Venue 8 Pro story)

Recently I got my hands on an old Dell Venue 8 Pro. It is a very nice portable Atom based tablet that I have many ideas for. Windows is very clunky in my mind for tablets so I wanted to try Linux. Enter 2 weeks of loosing my mind.

Originally upon looking at the BIOS in detail I had thought that the Atom was somehow a 32bit CPU. I was wrong. Dell did a cursed thing and crammed a 32 bit UEFI BIOS into the device while the CPU was 64bit. This means that the .efi file must be a 32bit file. 

So lets say you have a similar Atom device. This is what you must do

1. Use Rufus or a different burner program to flash your OS to your USB stick

​2. Look for BootIA32.efi in the /EFI/Boot folder
Make sure it is there. If not there are ways you can "hack" one yourself but I don't recommend it. Deepin Linux has one on their newest version

3. Plug the USB into your device and go into the BIOS. 

4. Move your USB device to the top. If you have the item called "Add file option" for the boot menu use that and select your Bootia32.efi under /EFI/Boot

5. Boot! 

and that is it. I hope that this saves you the trouble I went through. Good luck and happy Linuxing! 
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Simple Bolognese (Coronavirus Cookbook)

3/31/2020

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1/4 cup olive oil
​
1 medium onion, coarsely chopped

2 garlic cloves, peeled and coarsely chopped

1 celery stalk, coarsely chopped

1 carrot, coarsely chopped

1 bag of Morning Star Farms Grillers Crumbles

1 28-ounce can crushed tomatoes

1/4 cup flat-leaf Italian parsley, chopped

4 fresh basil leaves, chopped
​
1/4 cup Pecorino Romano or Parmesan
Picture

1. In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft and a little bit transparent (about 8 minutes).

​2. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add meat. Saute, stirring frequently and breaking up any large lumps and cook until meat is darker and defrosted (about 10 minutes).

3. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper.

4. Cook the pasta and grab maybe 1/4 cup of the pasta water.

5. Add the pasta and pasta water to the sauce and toss together. Garnish with either Pecorino Romano or Parmesan..
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Made by Bernard moerdler (2019)

Photo used under Creative Commons from shixart1985
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