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So I have had Mai Tai’s at quite a few bars, tiki or otherwise, and the Mai Tai has never been my go-to drink. Until now, hands down the best Mai Tai I have had has been at Disney's club 1901. By no means is this recipe as good as the original, but I wanted to share my riff on the club 1901 Mai Tai.


3 oz. light rum
3 oz. dark rum
2 oz. pineapple juice
2 oz. mango juice
1 oz. orgeat syrup (almond syrup with orange or rose, you can get it in the mixer section)
1/2 oz. simple syrup
2-3 dashes of bitters


Put all liquid ingredients in cocktail shaker.
Fill two high ball glasses with shaved ice.
Shake cocktail shaker thoroughly, at least ten times.
Strain into two glasses.
Drizzle tsp of luxardo cherry juice
Garnish with two luxardo cherries.


With the COVID-19 Pandemic upon us many IT workers are under the gun to insure they can support a quarantined work force. I put this Calculator together to offer some insight into what your network can support based on the bandwidth capacity of your ISP and Internal networking equipment. This is very network focused and does not take any compute into the calculation.

Here is a link to the calculator I created above: https://bit.ly/39R34am  I hope this makes it a little easier to reassure your management and help plan for capacity during these stressful times.

The formula I found was from the VMWare website. On their site they break down how they came up with the throughput requirements and the formula used to calculate users. Link to their website: https://bit.ly/38QKhea

After experiencing the Gingerbread cookies at Disneyland I started a quest to come up with a gingerbread cookie that was almost as good. The following is a combination of multiple Disneyland recipes I found online and a few rounds of trial and error to tweak the final recipe.


Gingerbread Ingredients:

  • 1 1/2 sticks unsalted butter
  • 3/4 cup brown sugar
  • 2/3 cup “fancy” dark molasses *make sure it doesn’t say cooking, blackstrap, unsulphured, or lite
  • 1 egg
  • 3 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. ground cloves
  • 3 tsp. ground cinnamon
  • 3 tsp. ground ginger
  • 3/4 tsp. salt
  • 1/4 tsp. ground cardamom
  • 1 tsp. vanilla extract 
  • 1/2 cup of water 

Gingerbread Instructions:

  • In a large mixing bowl, cream butter and brown sugar.
  • Add dark molasses and mix until completely blended.
  • Mix in the egg
  • Sift the dry ingredients together and add to butter mixture, 1/3 at a time.
  • Blend well.
  • Add water until dough comes together.
  • Wrap dough in plastic wrap and chill in refrigerator at least 1 hour, or up to a few days.
  • Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.
  • Use a floured rolling pin to roll out dough on a floured surface, about 1/8th inch thick. (Don’t be afraid to use plenty of flour.)
  • Cut into desired shapes.
    Bake at 350 degrees for 8-10 minutes. Cool on wire racks.
    Optional: Decorate with Royal Icing or a light glaze when completely cooled.