commit 73dfbb62270c6a6d5948be7cb8a7e3cc1b8bc352
parent 562364f07dda265368089f0f5fb78a49eb589449
Author: ling0x <ling0x@users.noreply.github.com>
Date: Thu, 11 Jun 2026 14:27:09 +0100
refactor: ollama
Diffstat:
6 files changed, 42 insertions(+), 245 deletions(-)
diff --git a/commands/llama-cpp.md b/commands/llama-cpp.md
@@ -9,11 +9,21 @@ curl -fsSL https://llama.app/install.sh | sh
Serve on a custom port (terminal 1):
```bash
-llama serve -hf google/gemma-4-31B-it-qat-q4_0-gguf:Q4_0 --port 9090
+llama serve \
+ -hf google/gemma-4-31B-it-qat-q4_0-gguf:Q4_0 \
+ --port 9090 \
+ -np 1 \
+ -c 8192
```
`--port 9090` binds to 9090 instead of the default 8080.
+### Context size
+
+The context overflow you hit is because the server defaulted to 4096 tokens. pi's system prompt + tools + your message exceeded that. Restart with a larger context using `-c 8192` as above.
+
+If 8192 still overflows on large tasks, try `-c 16384` (your 4090 may fit it with `-np 1`).
+
Use with pi (terminal 2):
```bash
diff --git a/commands/ollama.md b/commands/ollama.md
@@ -0,0 +1,31 @@
+# Ollama
+
+### Test 1: Non-streaming (stream: false)
+
+```bash
+curl -X POST http://127.0.0.1:11434/api/generate \
+ -H "Content-Type: application/json" \
+ -d '{
+ "model": "gemma4:26b",
+ "prompt": "Say hello in JSON: {\"message\":\"hello\"}",
+ "system": "You respond only with JSON.",
+ "stream": false,
+ "format": "json",
+ "options": {"temperature": 0, "num_predict": 128}
+ }'
+```
+
+### Test 2: Streaming (stream: true)
+
+```bash
+curl -X POST http://127.0.0.1:11434/api/generate \
+ -H "Content-Type: application/json" \
+ -d '{
+ "model": "gemma4:26b",
+ "prompt": "Say hello in JSON: {\"message\":\"hello\"}",
+ "system": "You respond only with JSON.",
+ "stream": true,
+ "format": "json",
+ "options": {"temperature": 0, "num_predict": 128}
+ }'
+```
diff --git a/food/bulletproof-coffee-keto.md b/food/bulletproof-coffee-keto.md
@@ -1,76 +0,0 @@
-# Bulletproof Coffee for the Ketogenic Diet
-
-Bulletproof coffee — also called butter coffee or keto coffee — is a high-fat,
-zero-carb morning drink designed to fuel a ketogenic lifestyle. By blending
-coffee with healthy fats, it provides sustained energy, supports ketosis, and
-keeps hunger at bay for hours, often replacing breakfast entirely.
-
----
-
-## What Is Bulletproof Coffee?
-
-Originated by Dave Asprey, the concept involves blending freshly brewed coffee
-with a source of saturated fat — traditionally grass-fed butter and MCT oil. The
-blending process emulsifies the fats into the coffee, producing a smooth,
-creamy, latte-like drink with no added sugar and close to zero carbohydrates.
-
-The primary benefits for a keto dieter:
-
-- **Sustained energy** — fat is metabolised slowly, avoiding the spike-and-crash
- of sugary drinks.
-- **Appetite suppression** — high fat content promotes satiety and reduces the
- urge to snack.
-- **Ketosis support** — MCT oil converts rapidly into ketones, directly fuelling
- the brain and muscles.
-- **Mental clarity** — many practitioners report improved focus, attributed to
- stable blood glucose and ketone availability.
-
----
-
-## Classic Bulletproof Coffee
-
-### Ingredients (serves 1)
-
-- 240 ml (8 oz) freshly brewed hot coffee (dark roast recommended)
-- 1–2 tbsp unsalted grass-fed butter or ghee
-- 1 tbsp MCT oil (or coconut oil as an alternative)
-- Pinch of sea salt _(optional — enhances flavour and adds electrolytes)_
-
-### Method
-
-1. Brew your coffee using any method (French press, pour-over, espresso + hot
- water).
-2. Add the hot coffee, butter, and MCT oil to a blender.
-3. Blend on high for 20–30 seconds until frothy and creamy.
-4. Pour into a mug and drink immediately.
-
-> **Important:** Use a blender, not a spoon — fat and water will not combine
-> without mechanical emulsification. A milk frother works as a quick
-> alternative.
-
-## Key Ingredients & Why They Work on Keto
-
-| Ingredient | Keto Role | Notes |
-| ------------------- | ----------------------- | ---------------------------------------------------------------- |
-| MCT oil | Rapid ketone production | Start with 1 tsp if new to MCT oil to avoid digestive discomfort |
-| Grass-fed butter | Saturated fat, butyrate | Kerrygold is a widely available option |
-| Ghee | Dairy-free fat source | Same as butter but with milk solids removed |
-| Coconut cream | Dairy-free fat + MCTs | Use full-fat canned, not refrigerated carton |
-| Cardamom | Flavour, no carbs | ~0.4g net carbs per ¼ tsp — negligible |
-| Stevia / monk fruit | Zero-carb sweetener | Avoid maltodextrin-based sweetener blends |
-
----
-
-## Tips for Best Results
-
-- **Always blend** — stirring fat into coffee produces a greasy, separated
- drink. A blender or frother is essential.
-- **Start with less MCT oil** — 1 tsp is enough to start; increase gradually
- over a week to let your gut adapt.
-- **Use grass-fed butter** — higher in omega-3s and conjugated linoleic acid
- (CLA) compared to standard butter.
-- **Drink in the morning** — bulletproof coffee is best used as a breakfast
- replacement, not alongside a full meal, to avoid excessive calorie intake.
-- **Cardamom pods vs ground** — whole pods steeped in the brew give a more
- delicate flavour; ground cardamom blended in gives a bolder, more integrated
- spice hit.
diff --git a/food/cardamom-coffee-and-tea.md b/food/cardamom-coffee-and-tea.md
@@ -1,96 +0,0 @@
-# Cardamom Coffee & Tea Recipes (Keto-Friendly)
-
-Cardamom is one of the most aromatic spices in the world, transforming both
-coffee and tea with its warm, floral, slightly citrusy flavour. All recipes
-below are sugar-free and use coconut milk or cream in place of dairy milk,
-making them suitable for a ketogenic diet.
-
----
-
-## Cardamom Tea
-
-### Ingredients (serves 2)
-
-- 1.5 cups water
-- 1 cup full-fat coconut milk (from a can) or coconut cream
-- 2–3 green cardamom pods, lightly crushed
-- 2 tsp loose-leaf black tea (or 2 tea bags)
-- Stevia or erythritol to taste _(optional — the coconut milk adds natural
- sweetness)_
-
-_Optional: a small piece of fresh ginger, a cinnamon stick, or a whole clove_
-
-### Method
-
-1. Lightly crush the cardamom pods with the back of a spoon or a mortar and
- pestle.
-2. Bring the water to a boil in a small saucepan.
-3. Add the crushed cardamom and tea; boil for 2–3 minutes.
-4. Pour in the coconut milk, lower the heat, and simmer for 4–5 minutes.
-5. Strain into two mugs. Sweeten with stevia or erythritol if desired.
-
-### Tips
-
-- Full-fat canned coconut milk gives the creamiest result; avoid "lite" versions
- on keto.
-- Coconut cream (thicker than coconut milk) makes an even richer, more indulgent
- cup.
-- For a no-milk version, steep the cardamom and tea in 2 cups of water.
-- No pods? Use ½ tsp ground cardamom instead.
-
----
-
-## Cardamom Coffee
-
-### The Easiest Method (Any Brewer)
-
-Add **¼ tsp ground cardamom per cup** directly into your coffee grounds before
-brewing. Use your French press, drip machine, or pour-over as normal. No
-sweetener needed — cardamom softens the bitterness naturally.
-
----
-
-### French Press (Whole Pods)
-
-**Ingredients**
-
-- ¼ cup coffee beans
-- 1 tbsp whole cardamom pods
-
-**Method**
-
-1. Grind the coffee beans and cardamom pods together.
-2. Add to your French press and pour over hot water.
-3. Steep for 4 minutes, plunge, and serve black or with a splash of coconut
- cream.
-
----
-
-### Cardamom Coconut Latte
-
-**Ingredients (serves 1)**
-
-- 2 shots espresso (or ½ cup strong coffee)
-- ¾ cup full-fat coconut milk or coconut cream
-- ½ tsp ground cardamom
-- A few drops of liquid stevia _(optional)_
-
-**Method**
-
-1. Brew your espresso.
-2. Warm the coconut milk with the cardamom until steamy — do not boil.
-3. Froth with a hand frother (coconut cream froths beautifully).
-4. Pour over the espresso and add stevia if desired.
-
----
-
-## Notes
-
-- Cardamom pairs best with **dark roast** coffee, where its floral notes balance
- the bitterness.
-- Green cardamom is preferred for drinks; black cardamom has a smokier flavour
- better suited for savoury cooking.
-- Store ground cardamom in an airtight container away from light — it loses
- potency quickly.
-- Full-fat canned coconut milk (not the refrigerated carton variety) is the best
- keto-friendly dairy substitute here.
diff --git a/food/steamed-white-clams.md b/food/steamed-white-clams.md
@@ -1,31 +0,0 @@
-# Steamed White Clams
-
-A simple, flavourful steamed white clam recipe ready in ~30 minutes.
-
-## Ingredients (serves 2)
-
-- 1 kg fresh white clams, scrubbed and rinsed
-- 2–3 tbsp olive oil or 2 tbsp butter
-- 3–4 cloves garlic, finely chopped
-- Small pinch chili flakes (optional)
-- 120 ml dry white wine or water
-- Salt and black pepper to taste
-- Lemon wedges and chopped parsley (optional)
-
-## Instructions
-
-1. Soak clams in cold salted water for 20–30 minutes, then rinse well.
-2. Discard any clams with broken shells or that stay open when tapped.
-3. Heat oil or butter in a large pot or deep pan over medium heat.
-4. Add garlic (and chili if using), cook 1–2 minutes until fragrant but not browned.
-5. Pour in white wine or water, bring just to a boil.
-6. Add clams, stir once, cover with a lid, and cook 5–8 minutes until most clams open, shaking the pan occasionally.
-7. Discard any clams that did not open.
-8. Season with salt and pepper, squeeze lemon over, and garnish with parsley. Serve with crusty bread.
-
-## Tips
-
-- Use only water and lemon instead of wine for an alcohol-free version.
-- Add a chopped shallot or onion with the garlic for extra sweetness.
-- The broth is excellent for dipping bread — don't waste it.
-- Clams cook fast; don't overcook or they turn rubbery.
diff --git a/food/white-clam-soup.md b/food/white-clam-soup.md
@@ -1,41 +0,0 @@
-# Simple White Clam Soup
-
-A simple, delicious white clam soup (inspired by the Italian *Zuppa di Clams Bianco* style) that comes together in under 30 minutes.
-
----
-
-## Ingredients (Serves 2–3)
-
-- 1 kg (2 lb) small fresh clams, scrubbed and purged
-- 4 tbsp olive oil
-- 1 small onion, finely chopped
-- 4–6 cloves garlic, thinly sliced
-- 1 cup dry white wine
-- 1–2 cups clam juice, fish stock, or water
-- ½ tsp black pepper
-- ½ tsp dried oregano
-- Salt to taste
-- 2 tbsp fresh parsley, chopped
-
----
-
-## Instructions
-
-1. **Purge the clams** — soak them in cold salted water for 20–30 minutes to release sand, then scrub and rinse well.
-2. **Sauté aromatics** — heat olive oil in a large pot over medium heat. Add the onion and cook for about 8 minutes until soft. Add garlic and cook 1 more minute.
-3. **Build the broth** — pour in the white wine and clam juice/stock. Bring to a simmer and cook for 5 minutes to let the flavors meld.
-4. **Cook the clams** — add the clams, black pepper, and oregano. Cover and simmer for 6–8 minutes until the clams open.
-5. **Finish and serve** — discard any clams that didn't open. Taste and adjust salt (the clam liquid is naturally salty). Serve immediately topped with fresh parsley.
-
----
-
-## Tips for Success
-
-- **Don't skip purging** — soaking clams in flour-water for 20 minutes is a great trick to draw out extra sand.
-- **Use ginger for a lighter version** — if you prefer an Asian-style broth, swap the wine and oregano for fresh ginger slices and a splash of fish sauce for a clean, ocean-fresh flavor.
-- **Serve with crusty bread** — the broth is incredibly flavorful and perfect for dunking.
-- **Discard unopened clams** — any clam that remains closed after cooking should always be discarded for safety.
-
----
-
-> Ready in about **25 minutes**. Pairs beautifully with toasted sourdough or a simple green salad.
