Docker on Windows “Unable to share drive” error

I just spent about half a day on this, so here’s a note that hopefully will be easier to find than wading through the troubleshooting pages and issues were for me.

I have a work account which was set up through their Microsoft account, so my credentials look like “AzureAD\LukeToop”. This failed when used in the Docker settings, and would also fail when using ‘net use’ or ‘net share’ commands in powershell.

I had local admin on the computer, but there didn’t seem to be a way to get my credentials to work for the Docker mount command

The suggestion which finally worked for me was to

  1. create a new ‘docker’ user, local to the machine
  2. upgrade the account to admin
  3. Use that account, “\<machine-name>\docker”
  4. Wild success!

I had also done a lot of the factory resets and so on.

I would have given up, except that I needed shared drives for AWS SAM to work :/


The Docile Manifesto

So I did a show in the fringe

Videos are available for the 20th February, the 27th February and the 1st of March (part two here).

I could not possibly have pulled this off without the help of some fantastic friends and family:

  • Rach, who has been wonderful and supportive as I’ve tried to figure out what the hell I was trying to say. Writing the show was like coughing up a hairball, and she has been extremely patient while I’ve been distracted and confused and generally baffling to live with.
  • Christian, who stepped up to help with planning and writing and whose intros were fantastic and incredible for setting the tone from the very beginning. His ‘Blurred Vision’ exercise was perfectly pitched, and vastly better than the original idea he had to work with
  • Peter, who put so much insight, craft and comedic genius into the materials. The certificates are jewel-like in the attention to detail and the layers of jokes. The Powerpoint slides were so on-point it hurt. The docile logo and successexagon device were incredible. In addition to design, any writing room with Peter in it will be productive and unbelievably fun in some weird magical combination
  • Steve, who is incredibly funny and talented in every way, and whose exercise for the 2nd night was a better insight into the dysfunctions and madness of project planning than I have ever seen. His original delivery in the writing room was far funnier than the one I delivered on the night
  • Toby, who hasn’t had to deal with any of this stuff professionally, but who joined in and contributed everywhere he could make it funnier and more absurd. He developed an excellent sketch which didn’t end up getting used in the show, which was my only disappointment for the entire project.
  • Hai, who thought he was going to just crash on our couch and who got sucked in to a whirlwind of late night chats about creativity in work and life in general, absorbed into the writing process and then dragged out to the library to set up hours before anyone else was free.
  • Dennis and Danuta, my parents who just keep showing up for me whenever the opportunity appears. It’s only in the last few years that I’ve come to appreciate how rare and wonderful a gift it is to know that your parents will support you every time, no matter the circumstances. I love you guys and I wish there were more parents like you out in the world
  • All the friends and family and work colleagues who attended a show, thank you for taking the time to attend and to say hi before or afterwards. It could very easily have been a waste of your time, and perhaps it was – but you were all too kind to say so!

So there we have it. I relied on funny and creative and generous friends to help me figure out how to take the frustration and madness of modern workplaces and make an absurd comedy, and they did. People attended and enjoyed the show. We got an excellent writeup in Broadsheet as one of their top ten acts not to miss in the Fringe.

I feel extremely grateful for everything and to everyone. Thank you all so very much!

George Saunders on writing

Gogol himself was a very mixed bag as a person. He ended up his life as a politically conservative scold, repudiating his earlier, wilder, works of genius. So, I love this idea that we are not fixed, solid entities and will vary throughout our lives and that our best work will happen, possibly, at a time and place not of our choosing and will not necessarily be neatly designed Statements of Purpose but might actually be spontaneous bursts from we-know-not-where, that we’ll later be sorry about.


The rest of it is golden insights into the creative process, but this I loved on the inability to plan or control your most powerful ideas.

Clean Architecture Quote

The primary purpose of architecture is to support the life cycle of the system. Good architecture makes the system easy to understand, easy to develop, easy to maintain, and easy to deploy. The ultimate goal is to minimize the lifetime cost of the system and to maximize programmer productivity.

Clean Architecture, Robert Martin

From the article:

Why I can’t recommend Clean Architecture by Robert C. Martin


Structure of Curry Pastes

From this article:

The summary is: A curry paste can be divided into Aromatics / Spices / Oil / Chilli / Top Note / Liquid

Aromatics include:
Lime leaves / zest / juice, lemon zest and preserved lemons, garlic, spring onion, red onion, shallots, lemongrass, ginger, cloves, turmeric

Spices include:
Nutmeg, cardamom seeds, coriander seeds, cumin seeds, cinnamon, peppercorns, saffron, curry leaves, mustard seeds

Chilli: fresh, dried, frozen and grated or preprocessed (eg harissa paste)

Top Note: coriander, mint, thai basil, honey

Liquids include:
Coconut milk, coconut cream, tinned tomatoes, possibly extras like tamarind paste.

Basic Method

  1. Blend the Aromatics with the oil and Top Note to get a fine paste
  2. Heat the paste in a pan until a strong smell arises
  3. add the liquid + stock
  4. Add vegetables and other ingredients, in order of time to cook
  5. Use stock to get the right consistency
  6. Add chopped herbs and nuts for crunch: peanuts, cashews and shallots are useful for this
  7. Serve with rice or noodles as a base

Chicken Rice Recipe


For the rice:

2 cups jasmine rice

2 tablepsoons rendered chicken fat

1/2 cup shallots, diced

1/4 cup garlic, minced

8 oz. ginger, thinly sliced

1 oz. galangal, thinly sliced

3 pandan leaves

4 1/4 cups chicken stock

For the chicken:

1 whole chicken

1 gallon water

1/4 cup sea salt

2 tablespoons sugar

1 whole head of garlic

6 oz. ginger, thinly sliced

6 pandan leaves

For the soup:

4 cups of chicken stock

2 cups of Chinese winter squash, peeled and cut in cubes

4 tablespoons soy sauce

1/2 teaspoon of ground white pepper

1 tablespoon cilantro, diced

1 tablespoon green onion, diced



1. Clean and trim excess skin.
Cook chicken skin on medium heat until the fat completely renders out.
Keep the crispy chicken skins and rendered fat.

2. In a large pot, add water, salt, sugar, garlic, ginger, and pandan leaves and bring it to a boil.
Add chicken.
Bring it back to a boil again, and simmer for 35 minutes then remove from the pot and put aside.
When the timer goes off, gently separate the hip joint to check if the chicken is cooked: there should be no blood in the veins.
Rest out of the pot for at least 15 minutes before serving.

3. Make rice while the chicken cooks: on medium-high heat, add chicken fat, garlic, shallots, ginger, galangal, and pandan leaves.
Stir every 20 seconds, until aromatics and herbs are golden brown.
Add jasmine rice and stir until coated in chicken fat.
Toast rice on medium heat for 2 minutes.
Raise burner to high heat then add boiling chicken stock.
Stir rice constantly until it comes to a boil, then reduce to medium-low heat.
Cover with a lid, and cook for another 10-15 minutes or until rice has cooked through.

4. For the soup: add chicken stock and Chinese winter squash.
Bring it to a boil and cook for 15 minutes.
Add soy sauce to taste, some ground white pepper, cilantro and green onion to garnish when serving up

5. Combining the elements: Cut chicken and place on top of rice. Cucumbers and cilantro are recommended complements.

Chef’s note:

Recipe via Nong’s Khao Man Gai

Spicy fish sauce

  • Unsalted butter
  • Brown onion
  • Garlic paste
  • Ground coriander seeds
  • Hot chilli peppers
  • Fish or prawn stock
  • White wine
  • Evaporated milk
  1. Melt the butter, do not brown it. Soften the onions
  2. Add garlic paste and ground coriander seeds. Stir to combine and cook on low for another 5min
  3. Add the chilli, stock, wine and evaporated milk. Low heat for another 15 min
  4. Blend to smooth/creamy consistency
  5. Rest sauce for at least 10 mins

Cooking by components

So I got into cooking, especially some of the molecular gastronomy resources – I can highly recommend the Modernist Cuisine app and books (PDFs from online sources at least), Kenji Lopez-Alt has some great write ups, the sous-vide subreddit, a bunch of places.

So my take on cooking is more modular and structural than it used to be. Rach and I make dishes that have a lot of different ideas, locked up in a specific configuration by a blogger or a cookbook writer – we have made over 20 vegetarian lasagnas, with a lot of different takes on the white sauce (a variety of Bechamel instructions to layers of ricotta cheese) the lasagne sheets (handmade noodles to sliced zucchini) and sauces from tomato to roast pumpkin.

I’m going to use posts on here to capture the best component recipes I find, ready for mixing and remixing in our own recipes. It’ll be like a public version of our shared Evernote collection!