Just a FYI that I slightly updated the etoufee recipe. I cut the amount of garlic in half (smudge on my original notes) and specified how much salt, cayenne, and black pepper I use. Other than that, everything is the same.
We've been using XFS with CentOS for a while now, but we always created the volumes post-kickstart as part of our puppet runs. After hearing that CentOS/RHEL 5.4 would support XFS in Kickstart, we gave it a try. It didn't really work the way we thought it would and started looking around in Google results. Sadly, this information isn't really written down anywhere, so here it is. We're not doing anything novel here, I just thought that I'd post it to save people a lot of time and trouble. Keep in mind that we don't create our root partitions with XFS (we still use EXT3 for that), but we do create our "data" partitions using XFS.

  • Write a disk label and partition your disk using a %pre step:
modprobe xfs
parted -s /dev/sdb mklabel gpt
parted -s /dev/sdb unit s mkpart primary 2048 100%

  • At this point, you've got a partition created, but you can't format it yet. Why not? Because while the XFS kernel module can be loaded, none of the XFS utilities are included in the updated Kickstart. You can't mkfs it quite yet. Be sure to include your partition declaration in kickstart. Example:
part /data --onpart=sdb1 --noformat --fsoptions="noatime,nodiratime,nobarrier,defaults" --fstype=xfs

rpm -Uvhi /mnt/tmpnfs/src/kmod-xfs-0.4-2.x86_64.rpm
rpm -Uvhi /mnt/tmpnfs/src/xfsdump-2.2.46-1.el5.centos.x86_64.rpm
rpm -Uvhi /mnt/tmpnfs/src/xfsprogs-2.9.4-1.el5.centos.x86_64.rpm

  • unmount the partition (in case data existed there previously), make the mount point, then mkfs:
umount /dev/sdb1
mkdir /data
/sbin/mkfs.xfs -f -d su=64k,sw=3 -l size=32m,su=16k -L /data /dev/sdb1

Thought I’d share this catfish courtbouillon recipe that I cooked last night for Robin. It’s not her recipe, but she gets naming rights since I cooked it for her. A few caveats here before I get started. First, nobody in my family cooked a courtbouillon at all. I was first exposed to it by the cook at our duck camp and instantly took to it. Second, I kinda winged this one. I had an idea of the basics and just went with what felt right. I’m sure there will be some coonasses out there who will shake their head and say no that’s not right. Hey, maybe, but this is my gig, and I thought it turned out just as I remembered. Lastly, courtbouillon is pronounced "coo-bee-yawn" in south Louisiana. Not to be confused with couyon. Proper French pronunciations can also take a hike.
Continuing with my theme of naming dishes after the people I cook them for, I present Lael’s gumbo.

Lael is one of my dearest SF friends who I’ve really never cooked for before. Until now. The thing is, most of my culinary expertise would kill Lael. She’s allergic to shellfish and dairy. That almost rules out the entire cajun and creole spectrum. I kept trying to think of something I could cook for her and kept coming up with blanks.

When I was home for Christmas, my dad cooked up some duck gumbo while I nursed a hangover and watched college bowl games. Then it hit me. Figure out how to make a roux from animal fats and oil instead of butter, then just do a chicken and sausage gumbo. Boom!

Here’s what you’ll need to make Lael’s gumbo: