Dan Blumenfeld

Investigations of VNC

by Leave a Comment

General Information

Underlying protocol is Remote Frame Buffer (RFB).

2011 RFB Protocol (IETF): good summary of the state of RFB, based on actual implementation as of 2011.

Lifecycle

Stage one: handshaking, to define protocol version and type of security

ProtocolVersion message: server tells client what is the hiest RFB protocol it supports

ProtocolVersion message: client tells server what version to use

Security: server lists supported security types

Security: client specifies what security type to use

Security: based on type, do further security handshaking

SecurityResult message: server sends info re: success or failure

*NOTE: this stage is the only area of variation between versions 3.3, 3.7, and 3.8

Stage two: initialization, exchange ClientInit and ServerInit messages

ClientInit message: client tells server if it wants a shared or exclusive desktop

ServerInit message: server tells client about size of framebuffer, pixel format, and name of desktop

Stage three: normal protocol interaction

Client-to-server messages: SetPixelFormat, SetEncodings, FramebufferUpdateRequest, KeyEvent, PointerEvent, ClientCutText

*NOTE: SetEncodings is also used to check for support for extended features (pseudo-encodings)

Server-to-client messages: FramebufferUpdate, SetColorMapEntries, Bell, ServerCutText

*NOTE: FramebufferUpdate may contain a pseudo-encoding. which contains arbitrary data rather than pixel information

Open-source Implementations

TigerVNC, source on Github

LibVNC, source on Github

 

 

 

Cinnamon Raisin Bread

by Leave a Comment

From Deena’s friend  Laura McCarthy <lauraamccarthy@yahoo.com>

Cinnamon Raisin Bread
 
Print
Author:
Serves: 3 loaves
Ingredients
  • very large bowl with lid
  • 3 medium loaf pans
  • 4 and ¾ cups whole wheat flour
  • 4 and ½ cups unbleached all purpose flour
  • 1.5 tbsp granulated yeast
  • 1 tbsp salt
  • ¼ cup vital wheat gluten
  • 1 tbsp cinnamon
  • 2 cups milk (cows milk or almond milk work fine)
  • 2 cups warm water
  • 2 large eggs
  • ⅓ cup honey
  • 1 cup raisins
  • sugar for sprinkling on top (optional)
Instructions
  1. Put dry ingredients (including raisins) in the bowl and whisk together until well blended.
  2. Add water, milk, eggs and honey and stir until all flour is incorporated and there are no dry patches (add a little more water if needed)
  3. Loosely cover the bowl and let the dough rise for 2 hours. (Overnight rise is also effective; unused dough can be stored in the refrigerator for up to 10 days.)
  4. Heat the oven to 375.
  5. Prepare your loaf pan(s) with cooking spray, then place dough inside handling as little as possible.
  6. Loosely cover with plastic wrap then let rest (40 minutes for fresh dough, 90 minutes for refrigerated dough.
  7. When resting is complete sprinkle with sugar if desired.
  8. Bake for 40-50 minutes.
Notes
This bread makes excellent french toast. 🙂