Quadcopter Batteries

IMG_2876With the Quadcopter, it is really important to make sure that the batteries you are using are properly charged. This is because the voltage of the Lithium Polymer batteries drops very quickly at the back-end of their life. As such, you can be caught by surprise with your Quad away from you, running out of juice and no opportunity to come back to home base. Losing the quad and the video camera is an expensive problem.

So keeping track of which battery is charged and which is empty when they all look the same, is not as straight forward as one might think.

I wanted to be able to sor tof flick a switch that would remind me if the battery is charged or empty.

I designed a simple 3D printed tracker, which you can simply flick up or down. When you put the “F” towards a side of the frame it means the battery is full. The opposite is either empty of partially used.

I simply super glued the parts on the side of the battery.

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Tarte au Sucre – Traditional – Update 1

Today I made some good old “Tarte au sucre”, family tradition style.

Here is the recipe from “Marraine de Quievrain“, collected in person on a piece of paper that was lying around on the day…about 14 years ago (sometime in 1999 I think). I was visiting with my then girlfriend -to become wife – doing a tour of the Belgian family members. She had cooked a few tarts and the house had a great smell. I asked how to make it and she did tell me !

My grandma, my aunty, my mum, my cousins, all make it with variants of “the secret bits”.

It always makes me think of the old days when I was a child and although we had no idea what was to come next for our lives, we knew inside that this was special time to be enjoyed without moderation.

Here is my interpretation of the recipe :

Ingredients : 250g Flour / 125g Butter + more for top / Active Dry Yeast / 3 eggs / White Sugar and/or Cassonade.

  1. Make pastry : 250g of Flour / 125g of soft butter / 2 egg yokes -put it all in a bowl. Prepare some Active dry yeast – a small glass of water (hot from the mains) with 1/2 tablespoon of active dry yeast and a teaspoon of sugar to help activate. Mix all above in a bowl. Update 1: It is better if you mix flour and butter first. simply crush the butter between your fingers and make a crumble of butter and flour, then add egg and yeast. Either by hand or using machine. if by hand add milk or flour to get to a ball of paste that is not sticky to the fingers and not too dry to the touch either. This is the tricky part. The weather, the temperature, the flour will make it all change a bit.
  2. Put the prepared mix in a bowl to rise for 1 hour. Protect from cold drafts to help raise. Most modern houses with central heating will just be fine. If you live in a drafty house simply put the bowl in the oven (off).
  3. Roll the pastry slightly thick (6mm). It’s not Pizza, so the pastry will be a bit sticky. Flour the rolling pin. Roll it so that it fits your cooking tin. I usually do one large tart.
  4. Put the sugar on the pastry. It is down to how you like it. Lots or not. I usually simply spread it straight from the bag over the pastry. I prefer to use white sugar together with a little bit of cassonade. I don’t like it if there is too much but there is plenty of recipes on the net for thick sugar coatings. Whisk an egg with a little bit of milk. Put it over the sugar. Spread the liquid over the sugar so that all the sugar is wetted by the mixture. Put a few small bits of butter all over the tart. Maybe 6 X 1/2 teaspoon.
  5. Put into a pre-heated oven at 250 Celsius. Update 1: I find 250 to be too hot. I now use 200-210. (if you make the oven less warm, the tart will raise more which is nice also). Cook until it looks good…
  6. Let it cool. Then eat…or even better wait for the next morning and have it for breakfast. If I make the tart in the morning, there will be none by the evening. If I make it in the evening, we will have some for breakfast the next day !
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Sorting Skittles !

sorter1I like skittles, especially the crazy sours ones, I also like to eat some colors more than others. I am often found sorting them out in my hand. After seeing a video on youtube of somebody building a skittle/M&M sorting machine, I thought I could do something similar.

So far, I have build the electronics to sort our the colors with an Arduino, a RGB Sensor and a small servo and a NeoPixel ring ( All from Adafuit) . The basics are in place, and you can see a small video of the detection process below.

 

I have then started to build a 3d model of the sorting mechanism that I will use. I made a few prints on the Replicator 2X. (with a few tweaks I got to a model I am happy with). It was a pain to find the right setting to extrude the PLA at the right speed and temperature. 3D Printing is still very much in the DIY/Hobby section…

I found that the XT-Filament is the best as usual to print consistently with predictable results.

Below is current state of the project…still early days ! Goes well with this music…

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QuadCopters – Update 1

IMG_2805Almost Xmas !

As usual, I am getting myself a few toys…this year one of them is a new QuadCopter kit from Team Black Sheep. I have purchased half of the parts from USA and half from UK. In particular it is necessary to purchase the Lithium Ion batteries from UK to avoid complicated transport issues.

I will post here a few updates as I progress in the build.

My friend Geraud is doing exactly the same and we are planning to race each other soon…Star Wars style….

The kit consist of mainly :

4 motors with 30A controllers and propellers

A multi layer frame to carry all the electronics and the battery

A video camera to provide the “vision” back to the pilot

A video camera for high resolution footage

A GPS system to help stabilise the very unstable craft !

A video transmission system with on-screen-display of vital statistics (battery voltage, speed, altitude, heading, etc…)

A remote control transmitter and receiver and a small tv screen to watch it all happen…

Here is a couple of Teasers…

UPDATE 1: I have now finished the build and have been flying a few times. So far mostly using the drone as a remote helicopter without the first person view goggles. I did a couple of flights with the first person view mode and have enjoyed it very much, need to build confidence to fly closer to the ground and faster…

I just went to Spain for a week and did a few videos with the footage from the onboard GoPro camera. See for yourself below :

 

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Friday Pizza

IMG_2803It is a lot of fun to build your own Pizza ! Kids can pick whatever they want, they get to roll-it, load-it, cook-it and finally eat-it !

Very easy recipe, the trick is in the making the well and then kneading with your bare hands. It is better than with the machine and you get a nice soft elastic dough ball. Your hands keep the flour warm and the yeast can start its work better. It is also a great way to forget about work or a stinking headache.

My oldest has been off school today with high temperature and he is not in the mood for anything, except making his own Pizza !

Ingredients :

  • 500g White strong Bread Flour “00”
  • 1/2 teaspoon Salt
  • 1/2 teaspoon sugar
  • 2 Tablespoon Oliver Oil
  • 1/2 Tablespoon Dry active Yeast
  • 325 grams or ml or lukewarm water.

How to Make :

  • Put flour on work surface or in a large bowl, make a well in the centre.
  • Mix Yeast, Sugar and lukewarm water, wait for yeast to disolve a froth.
  • Pour water and oil in the flour well and mix with a spoon taking more and more of the flour as you mix. Do this until the mixture has become so thick that you can knead it with your bare hands. Do this on the work surface. It is easier if you put a bit of flour on your hands before so that it does not stick to your fingers. Keep kneading until you get a soft, elastic dough ball.
  • Put back in the large bowl, sprinkle a bit of flour, put in the oven (off) for an hour or until it has doubled in size.
  • Once it has risen, take out of the oven and roll with a pin. Thin or Thick as you want.
  • Cover with a tomato base and all the ingredients you like. It is very nice at this point to add a few dried herbs like Herbes de Provence or Oregano.
  • It is also possible to add, spices, to make very original Pizzas.
  • Finish with the cheese.
  • Put in a pre-heated oven to as high as you can. Something like 220 or even 250. It will go crispy really fast and the toppings will stay juicy.

Take out of the oven, cut the bits on a big wooden plate and eat with your fingers. No cutlery allowed. Enjoy !

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Perfect Breakfast…

IMG_2779Nothing can beat a Sunday morning breakfast home made croissant and home made caramel au beurre sale…Happy Sunday.

 

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A New Bicycle ! (update 3)

IMG_2714Yes but not just a simple bicycle, an amazing technology feast… It is an electric bike, but a mountain bike one… It is electric but it is not a motorbike, you must pedal and the electric motor will “Help”. The motor can provide between 40% and 275% of what you put into the pedals. It constantly measure the level of torque applied at the pedals and help you. The motor and the intelligent bits around the motor are made by Bosch. You can select between several levels of support from ECO to TURBO… It is a proper mountain bike as well, with oil actuated disk brakes, full lockable suspension, hydro formed aluminium frame, quick shifting Shimano gears etc etc… I bought this beautiful machine from E-bike shop in the UK. I spoke to Martin and he helped me decide which model to go for. He is only 25 or 27  years old but has 10 years of electric bikes experience and a really nice business, I can only recommend.

 

I picked up my bike yesterday after a month wait for the right model to be released by the German manufacturer Haibike. Like all “fancy” bikes they are expensive but when the manufacturing is of this quality and the overall design is this well balanced you have to accept that it takes hours and hours of research and development to get to this point.

So far, I love the bike even if I have had a bit of a disastrous first day with it…. I went out with my son to the local hockey field. All good. Then I decided to go an “test” my new capabilities. Unfortunately a small glitch with the speed sensor is removing a bit of the fun. The assist power gets very confused by wrong speed readings and the system goes into an error mode. However, the rest of the bike is still amazing.

 

Yes, it is a bit heavy but so am I….and I am a lot more heavy than the bike….it will be easier for me to lose a few kilos than buy a lighter bike. During my little excursion I absolutely adored the going up the grass fields in the local park and I felt free to go anywhere with the comfort feeling that coming back was not going to be an issue. I was out for about an hour and the batteries were still showing full. Unfortunately between 2 nice pieces of off-road, I managed to get a puncture (!!!). I have not had a puncture for 20 years ! A small piece of glass went trough tyre and inner tube…had to walk back to the hockey field and get picked-up by Manu…. Then all afternoon running around the shops to get the right size of inner tube (27.5inch). I fixed the puncture quickly but took time fiddling about with the speed sensor. I managed to get it working again, but it is sporadic. I think it will need a new part.

I still went out this evening and was able to try the “moon lights” which are really good as well. I went for this model for the front. This is the kind of light that allow you to see where you are going not just a small blinking led. Long post. Lots of fun. Can’t wait to go out with my brother at the local trail centre in Bracknell. And check the Blue Loop here.

(Update) After a few emails exchange with Martin from the bike shop, I have fixed the speed sensor issue and everything is in good working condition. I love the bike, it is great fun and still proper exercise.

(Update 2) We went to the Bracknell forest tracks. It is a great place and we all had a blast. My wife and kids rented bikes onsite from the Swinley bikehub. The bikes were in very good condition with the kids ones only 1 week old. It was very wet but the tracks are really good. Only a couple of closed sections to keep it safe.

We got all muddy and had a lot of fun, unfortunately within minutes of bouncing up and down on the track, the speed sensor failed again and the motor would kick-in and kick-out, which was very frustrating. I tried to fix back home on the stand but I definitely think it will require a new part. Will wait on Martin’s expertise but I am pretty sure the sensor cable is faulty. Still the bike is a proper mountain bike so I had a normal ride, just a bit heavier.

(Update 3) Went to the bike shop and had the speed sensor replaced for a new one. Now bike is working as expected. Great fun. Have done 100 km on it already ! Yesterday went on a 25km trip around Chiswick/Richmond and Twikenham along the river. Very nice. Spot the MOTORWAY !

 

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22 years in London, never getting bored of it !

22 years in London, never getting bored of it !

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Posh lunch in London with the Prince’s trust

Posh lunch in London with the  Prince's trust

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We are connected !

IMG_2763My brother (we are related but not connected yet) fooling around with the Oculus Rift from Samsung/Google…

Amazing immersive toy…

We all tried the device :

1- I laughed for the whole time

2- My wife screamed for the whole time

3- The kids simply got on with it…

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Here we are atp finals !!!Yepee …Murray/Raonic

Here we are atp finals !!!Yepee ...Murray/Raonic

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Chicken Tagine

With winter almost on our doors and the visit of friends for the weekend, it felt necessary to have a nice dinner dish. The key requirements were : it would be simple to prepare for 9 people, it would need to be able to “wait” for us to be ready to eat, it would be warm and filling as required by the recent turn of weather.

I decided to go for a big chicken tagine. A Moroccan slow cook dish. I hesitated between chicken, lamb or fish but decided that I would probably do a monkfish one in the future.

Everybody enjoyed it, from the 10 years old to the 47 years old. It is a great way to get some vegetables “into” my kids.

Ingredients:

  • Chicken (a breast per person)
  • Carrots (as you want)
  • Courgettes (1 for every 2 people)
  • A few small cherry tomatoes
  • A couple of Garlic cloves / A couple of Red Onions
  • Prunes / Green Olives / Black Olives
  • Spices (very important !) : Cumin, Salt, Black Pepper, Piments de l’espelette (or dried chilis),  Paprika, Turmeric (if you want).
  • Olive oil, Butter, Chicken Stock
  • Honey !!
  • Sliced Almonds
  • Couscous to go with it.

How to Prepare :

First put a bit of olive oil and butter in a Le Creuset Dutch Oven or Casserole on a high heat. Cut the chicken in cubes of 4/5cm side. Pour the spices into the foaming butter and sear the  chicken.

Take the chicken out of the pot and transfer to a Pyrex dish. Poor the sliced carrots and red  onions and garlic into the casserole and stir. Let the onions melt but not burn. This step should be lifting all of the “suc” off the pot. Be careful not to burn the garlic.

Reduce the heat to “simmer”. Put the chicken and any juice from the chicken back into the casserole and mix a little bit to ensure chicken is evenly distributed with the vegetables. Add the olives, prunes, small tomatoes,and a good squirt of honey across the top.

Dilute the chicken stock in about half a litre of water (more if necessary). Poor the stock into the caserole. You want the liquid simply to reach the top of the vegetables. You are not making a soup, simply making sure it will have plenty of sauce to pour on the couscous later….

Put the casserole (with the lid on) into the oven on 160 degres Celsius. Slow cook for 90 minutes or 2 hours. You should check a few times and maybe stir a bit to get a nice colour on everything.

Once cooked, it can wait for you to be ready ! Serve with the couscous on hot plates and a little bit of Harissa. I like to add a few sliced almonds on top of the dish just before serving. For this I simply put the sliced almonds in a pan on a high heat for a few minutes. Watch out, as it is very easy to burn the almonds, it starts slowly then goes brown very fast…you are warned….

I also like to make a side of vegetables, I simply use carrots and courgettes and chickpeas. use the sames spices. Start with butter and spices in a sauce pan, add the carrots and courgettes stir a bit, add chicken stock, add chickpeas, cook for 20 minutes or until the carrots are tender but not too soft.

Enjoy !

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Palace to Palace 45 miles on Bicycle…

Almost ready !

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Pingu is going to the circus …!!

Pingu is going to the circus ...!!

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Tarte aux Prunes

Tarte-aux-prunes-blancs-et-rouges-300x196My mum did this tart when we were in Lyon during the month of August 2014. It was very special as it was one of the first made in their new flat in Lyon after selling the family house. Everybody loved this tart and Jules even called it “Mamyfique” which is now a classic for the family to describe something particularly nice to eat…

tart1-2

tart2-2

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Pied de Cochon & Grattons

Another couple of favourites when I go to France…with a Belgian Leffe beer obviously….

Grattons

and

Pied de cochon (grilled pig trotters)

graton pig_trotter

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Caramel au Beurre Salé

IMG_2503Just back from Holiday and our friends in the south of France introduced us to “Caramel au beurre Salé !”. It is a recipe from Brittany. It is now an addiction for the entire family. I had to try to make some today.

Ingredients :
100g Sugar
40g Salted Butter (or Butter+Fleur de Sel)
20cl Single Cream
 
How to Make :
Put sugar in Sauce Pan over a strong heat. I tried to use my Kenwood Chef but it cannot get the heat into the sugar.
Stir constantly because the sugar will start to melt and might stick to the pan
Continue to stir until you have a melted sugar, slightly brown.
Take off the heat
Mix slowly the butter, be careful it will foam and plash !
Heat the cream in microwave for a minute
Pour the cream in the caramel over a low heat (just to keep everything cooking)
Stir and Stir and Stir again.
Once you have the right / preferred consticancy take off the heat.
Pour in a jar and let it cool, then put into fridge to get final product.
 

Enjoy !

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3D Printing a bottle Opener

I made a variation on a model I found on thingiverse for my 3D Printer.

I am using a 21mm X 2mm slot for a 1 Penny coin to be inserted into my model during the print. I simply pause the print at the 13th layer. Assuming a 0.3mm print layer height.

Insert the coin and resume printing. Et voila !

 

Overall printing time is about 30 minutes with 75% infill (for the rigidity), 2 shells, no raft, no support printed in PLA.

It has a key chain attachment so that you can carry it around with you all the time…

 

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Early start of my holidays !

Early start of my holidays !

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Hydroponics & Proper Lighting Chillis

This gallery contains 6 photos.

I have been playing around with Hydroponics. Got myself a few seeds of Chillis, Sweet Peppers and Tomatoes. The whole subject deserves several posts but simply can’t be bothered to write it all up today. However, I can share a … Continue reading

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