Browsers can use the HN7000S box as a proxy to get traffic accelerated quite a bit by configuring to use 192.168.0.1 port 87 as the HTTP proxy (In the past some things have failed when going through this, though, but we don’t have any notes yet on what those were.
). In the list of exceptions to using the proxy, remember to put 192.168.0.1 itself there, as well as ‘localhost’ and 127.0.0.1, at least. I added our local subnet as well with 10.9.79.0/24 so I can properly visit the various access points, etc.

If SSL traffic is so slow as to be unusable, try configuring your browser to use a proxy for SSL also: host is 69.19.14.10 and port 3128. It’s not necessarily faster under normal circumstances.

Make sure anyone using your connection has DISABLED any operating system updates on their computer. Laptops which download Mac OS X updates, for example, will slam you to exceed the 24-hour download cap and make you suffer for 24 hours at ~30kps cuz of the (un)Fair Access Policy.

To get at the advanced configuration page, point at the URL

http://192.168.0.1/fs/advanced/advanced.html

The status page at

http://192.168.0.1/sys_status/

has a Diagnostics Code value like
0000-0002-6400-0002
You can visit

http://192.168.0.1/cgi/execAdvCom.bin?Command=30&NoAutoRefresh=1&PrintMsg=Diag%20Code%20Analyze

and put in the code from the status page. This will give you an explanation for why each of the particular bits are set to make up that series of numbers, with the values covering the most recent hour, 1 hour later, and 2 hours later.

It’s a good thing my systems use ntp.

1 125g package cubed bacon (pancetta?)
5 cubes frozen spinach, thawed
1/2 pkg spaghetti
4 oz soy cream cheese
2 cloves garlic, minced
white wine
salt and pepper

Cook pasta according to package directions. While cooking:

In a non-stick skillet (we use our well-seasoned cast iron one), cook bacon to desired doneness and remove to bowl. Do not drain skillet! Add spinach and garlic to bowl, toss together. and remove to separate bowl/plate. To warm skillet, add cream cheese, and a couple spashes white wine. Cook, stirring, to sauce consistency. Add cream cheese mixture to drained pasta in a large pot, toss together, then add bacon and spinach and combine with pasta. Serve.

Today’s dinner: sausages and peppers over ciabatta bread.

The sausages were from Jane Russell sausages, their Italian ones. We get them from the market in Dun Laoghaire on Sundays, where they have a stall. These sausages are heavenly. Different from Italian sausages in the US, not as spicy, but the flavor is more authentic. And there is almost no fat coming off these, compared to the US ones.

Jane’s sausages work really well with the recipe from Barbara Kafka’s book, Microwave Gourmet. This book, given to me by my mom, is gold, GOLD I TELL YOU. I was one of the naysayers, the ones who say “What? Microwaves are for things other than defrosting and popcorn?” Then this book changed my life. Leek and potato soup in under a half hour. Chicken paprikas that is to. die. for. I cannot recommend this book highly enough; this and Vegan Planet and you’re set.

Erm, back to the recipe. Chop up some sausages, cook in the micro. Add some peppers, some onion, some basil (okay, we used dried cause the basil we did have in the fridge was *manky*. I forgot to pull an Alton on it and wash and wrap in damp paper towels). Now, you’re supposed to add some marinara sauce to it and then cook it a bit more. But no toms for this house. So we added 4 garlic cloves, some oregano and some olive oil. Served up over artisan ciabatta (also gotten at the market on Sunday), it was perfect for this nasty, rainy, windy day.