I like to travel, f*ck with technology, and partake in the occasional tropical drink.
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SC Hot Buttered Rum Batter

1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground anise seed
2 cups salted butter
4 cups packed golden brown sugar
2 tablespoons Brer Rabbit Mild Molasses
1 teaspoon vanilla extract

Combine the spices in a small bowl and set aside. Melt the butter in a saucepan over low heat, add sugar and stir constantly. Add molasses and vanilla extract and stir. Finally, stir in the spice mixture. Continue to stir on lowest possible heat until all items mix thoroughly and butter does not create a separate layer, about 15 minutes. Let cool slightly and while still soft, pour batter into storage containers. Seal airtight after batter has cooled completely. It will keep until the expiration date of the butter used.

Now that you've done the hard work, make yourself a Smuggler's Cove Hot Buttered Rum by combining 3 barspoons of the above batter and 1 1/2 ounces of blended aged rum in an Irish Coffee glass, top with 6 ounces of hot water and stir. Serve with a cinnamon stick, but feel free to garnish with whipped cream and some freshly grated nutmeg if you so desire. I'm sure Martin, Rebecca, and the Trader wouldn't mind.


  • 1 cup light or dark brown sugar
  • 2 tablespoons water
  • 6 tablespoon butter
  • 1/2 teaspoon  salt
  • 1/2 teaspoon cider vinegar
  • 3/4 cup heavy cream divided
  • 1/2 teaspoon rum extract
  • 4 bottles (12 oz. bottles) cream soda


  1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
  2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
  3. Once the mixture has cooled, stir in the rum extract.
  4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
  5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.



So Open SSL announced that they are going to release details of a Critical OpenSSL vulnerability that  affects versions 3.0.0 to 3.0.6. There is rumbling that this vulnerability may be a major deal likened to the everyone's favorite CVE of 2014, heartbleed. 


Open SSL will be releasing their patch/update Tuesday 1st November 2022 between 1300-1700 UTC

But unlike heartbleed this OpenSSL vulnerability might not have the same impact to security and network infrastructure that heartbleed had. So far most security and network infrastructure companies are looking ok. As you would expect many of these companies don't run the most bleeding edge versions of open source libraries for this very reason. Also many times stability and security take president over new features. 


What I wanted to do is put links to OSS (Open Source Software) lists that are used in different vendors platforms. I started out hopeful but for many of the companies it is very difficult to find. I will post hem as i run across them.


Cisco - https://www.cisco.com/c/en/us/about/legal/open-source-documentation-responsive.html

Palo Alto Networks - https://docs.paloaltonetworks.com/oss-listings/pan-os-oss-listings

Juniper - 

Fortinet -

Aruba - 

Arista - 

Extreme Networks - 

Checkpoint - 

F5 - 

Citrix ADC -