Oct 15, 2007
Disable Linux screen blanking
I'm a bit tired of searching the web for this every time I install a new Linux box; which is every few weeks these days - but apparently not often enough to get it stuck in my brain.
To disable the annoying 10 minute Linux automatic screen blanking, use:
/usr/sbin/setterm -blank 0
Stick it in /etc/rc.local on Debian, or in /etc/init.d/rc.local if that doesn't exist.
Comments:
November 10, 2007 08:38
![[*TOP MEMBER*] mike](image/thumb/056b4627-ed0b-ee71-1b54-06d064125de6 "[*TOP MEMBER*] mike")
Actually in Debian 4.x, all of this stuff has been moved and generalized. Instead of rc.local, you should be able to edit the settings directly in /etc/console-tools/config - which should be read/processed by /etc/init.d/console-screen.sh during startup.
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TechnoratiFor those of you who have been unfortunate enough to never have tasted the
'Great Chieftain O' the Pudden Race' (i.e. haggis) here is an easy to follow
recipe which results in a dish remarkably similar to the above mentioned
protected species.
Ingredients:
1 Sheep's Pluck (heart, lungs, liver) and bag
2 teacupsful toasted oatmeal
1 teaspoonful salt
8 oz. shredded suet
2 small onions
1/2 teaspoonful black pepper
Scrape and clean bag in cold, then warm, water. Soak in salt water
overnight. Wash pluck, then boil for 2 hours with windpipe draining over
the side of pot. Retain 1 pint of stock. Cut off windpipe, remove surplus
gristle, chop or mince heart and lungs, and grate best part of liver (about
half only). Parboil and chop onions, mix all together with oatmeal, suet,
salt, pepper and stock to moisten. Pack the mixture into bag, allowing for
swelling. Boil for three hours, pricking regularly all over. If bag not
available, steam in greased basin covered by greaseproof paper and cloth for
four to five hours.
'Great Chieftain O' the Pudden Race' (i.e. haggis) here is an easy to follow
recipe which results in a dish remarkably similar to the above mentioned
protected species.
Ingredients:
1 Sheep's Pluck (heart, lungs, liver) and bag
2 teacupsful toasted oatmeal
1 teaspoonful salt
8 oz. shredded suet
2 small onions
1/2 teaspoonful black pepper
Scrape and clean bag in cold, then warm, water. Soak in salt water
overnight. Wash pluck, then boil for 2 hours with windpipe draining over
the side of pot. Retain 1 pint of stock. Cut off windpipe, remove surplus
gristle, chop or mince heart and lungs, and grate best part of liver (about
half only). Parboil and chop onions, mix all together with oatmeal, suet,
salt, pepper and stock to moisten. Pack the mixture into bag, allowing for
swelling. Boil for three hours, pricking regularly all over. If bag not
available, steam in greased basin covered by greaseproof paper and cloth for
four to five hours.
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