Josh Rising

Building the Future of Local AI, One Local Model at a Time.

Practical deep-dives into AI engineering, local LLMs, and custom software infrastructure optimized for consumer hardware.

Learn from my experiments.
local_inference.py 
import llama_cpp

llm = llama_cpp.Llama(
    model_path="gemma-4-12b-it-qat.gguf",
    n_ctx=131072,
    n_gpu_layers=-1
)

print("Initializing local session...")

Avocado Sour Cream Sauce

Written by

zero4281

in

Prep Time Cook Time Yield
10 mins None 1½ to 2 cups

Equipment

  • Food processor
  • Silicone spatula

Ingredients

  • 2 medium ripe avocados
  • 8 oz full-fat sour cream (Daisy)
  • 1 bunch cilantro, leaves and tender stems only
  • 1/4 tsp sea salt
  • 1 Tbsp water

Instructions

1. Prep

  1. Pit and scoop the avocados: Halve each avocado, remove the pit, and scoop the flesh out. Ripe means it yields to gentle pressure. An underripe avocado leaves chunks the processor won’t break down.
  2. Pull the leaves and tender stems off the thick lower stems of the cilantro. The thick stems are fibrous and leave threads in a sauce that’s supposed to be smooth.

2. Blend

  1. Load the processor: Add the avocado, sour cream, cilantro, sea salt, and water.
  2. Blend until the mixture looks mostly combined.
  3. Scrape and blend again: Stop and scrape down the sides with the silicone spatula, then blend until fully smooth. The sauce looks done before it is, because whatever clings to the walls sits above the blade and never gets chopped.
  4. Serve on nachos, with chips, or in a burrito.

Notes & storage

  • Storage: Keep it in the fridge for up to 1 week.

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