Morning Show (419)

Tuesday, 14 June 2016 09:32

Geek of the Week: Parallel Space

Ever wish you could keep track of multiple facebook accounts on your phone without having to log-out and log back in? Maybe you have a personal profile and a work profile, maybe you're in charge of the company's account this week, maybe you have a super hero alter ego. Other multiple account monitoring apps don't give you the full app, just the ability to post.

You need Parallel Space. It allows you to run two instances of the same app, with different log-ins simultaneously. And it isn't just for Facebook, ANY app on your phone that requires a log-in can be accessed in Parallel Space. Twitter, Instagram, email, bank apps, even gaming apps, can all live in Parallel Space.

Open the app, select the app you wish to use with multiple accounts, enter the log-in info and BOOM! You have a second app! Even make a shortcut to your home screen for faster access. And you won't get the two confused because the shortcut from Parallel Space has a rainbow border around it.

The app is free on GooglePlay for your Android device.

Tuesday, 07 June 2016 11:39

Geek of the Week: Steppy Pants

 

This is a game for iPhone and iPad users. Sort of like Flappy Bird where you tap the screen to make your bird flap his wings...in this situation, you tap the screen every time you want the character to take a step.

Nobody wants to break their mother's back...so the object of the game is to avoid stepping on cracks (and other obstacles). It is way harder than you think.

Added bonus: the main character looks like he should be in a Dire Straits video.

Free on iTunes give it a try!

Tuesday, 07 June 2016 11:32

Simple Salad Nicoise

 

1 lb. small red new potatoes, scrubbed and halved 
6 large eggs 
1/2 lb. green beans, stems trimmed

2 cups grape tomatoes, halved

1/4 cup black or Kalamata olives
Salt and pepper to taste

(You can add tuna fish either canned or fresh that has been seared if desired)

 

Separately boil green beans and potatoes until fully cooked.  Set aside to cool.

 

Boil eggs until hard boiled.

 

Chop green beans into bite size pieces.  Slice potatoes into medallions.  Peel eggs and slice into quarters. 

 

Arrange all salad items neatly on a salad platter.  Drizzle with dressing and serve.

 

Honey Balsamic Vinaigrette

1/4 cup Balsamic vinegar 
1 Tbsp. Dijon mustard 
2 tsp. honey 
1/4 cup extra-virgin olive oil 


Ground pepper In a food processor blend together vinegar, mustard, honey and pepper. 


Slowly add oil to create an emulsion. Toss with salad.

Thursday, 02 June 2016 11:11

Apple Vanilla Fritters

 

Makes 2 dozen

Apple Mixture:

3 Granny Smith apples, peeled, cored, diced

2 Tbsp. sugar

1 tsp. cinnamon

 

Fritter batter:

1 cup whole milk

4 eggs 

2 Tbsp. unsalted butter, melted

2 tsp. cinnamon

2 tsp. granulated sugar

1 tsp. nutmeg

1 Tbsp. pure vanilla extract

4 cups all-purpose flour

1 tsp. salt

 1 Tbsp. baking powder

Vegetable oil for frying

 

Glaze:

1 1/2 cups powdered sugar

2 Tbsp. apple juice

1 Tbsp. milk

1 tsp. pure vanilla extract

 

In a medium mixing bowl combine apples, sugar and cinnamon.  Set aside for 15 minutes.

 

In a large mixing bowl, whisk together milk, eggs, melted butter, cinnamon, sugar, nutmeg and vanilla. Add apple mixture and mix.

 

Sift together flour, salt, and baking powder.  Mix dry ingredients into batter.

 

Heat the oil in a large skillet to 365-370° F.

 

Using an ice cream scoop, carefully scoop one to two scoops of the mixture into the hot oil and fry until golden brown on all sides. Remove from oil and drain on a cooling rack over a paper toweled lined baking sheet. 

 

In a different mixing bowl, whisk together glaze ingredients and dip fritters into glaze. Return fritters to rack for a couple minutes to allow glaze to set up.

Wednesday, 01 June 2016 06:33

Geek of the Week: Karma Go + Roku Stick

I have mentioned both of these products here before, but not together. Last summer, I purchased the Karma Go portable 4G wifi hotspot to take camping. The hotspot is pay-as-you-go, so there's no plan and no contract. Simply load it with data (about $14 per gig) and use as little or as much as you need. The data never expires.

The Karma Go requires web site authentication to use it, so you must have a web browser, you can't just enter a wifi password.  Recently, Roku launched an update for their streaming stick to allow it to talk to wifi hotspots that require this sort of access (click here to read that post).

Last weekend, I moved to a new house and I don't have cable yet. This was a problem for Game 6. My family wanted to watch the Cavs, but we didn't want to go to a bar to do it.

We were able to live stream ESPN through the Karma Go, to the Roku stick and onto our TV...in full, high definition.

The Karma Go costs $119 at YourKarma.com (data not included...get 10Gigs for $100).

*streaming the game at up roughly 1GB of data.

Roku Stick costs $50 in stores or at Roku.com

Tuesday, 31 May 2016 08:05

Grilled White Pizza with Rosemary

 

1 cup warm water (95° - 110°)
2 packages dry yeast
1 tsp. sugar
3 cups all purpose flour
1 Tbsp fresh rosemary, minced
1 tsp sea salt
1/4 cup extra virgin olive oil
8oz shredded mozzarella
8oz shredded fontinella cheese
8oz provolone cheese

Preheat oven to 400° and heat grill.  Place water in a bowl, stir in yeast, att 1tsp sugar.  Cover with plastic wrap and let it proof for 10 minutes in a warm spot.

Mix 2 cups flour and rosemary with the proofed yeast.  Mix with the help of a fork.  The dough will be sticky and wet.  Place in a bowl covered wth plastic wrap and alow to rest for 30 minutes or more in a warm spot away from drafts.

Add remaining 1 cup of flour, 1/4 cup of olive oil and salt.  Mix ingredients well by hand or in food processor.  Work the dough for 10 minutes until smooth and elastic (adding a little more flour or water as needed).  

Shape the dough into a ball and place into an oiled bowl.  Cover with plastic wrap.  Let dough rise until double in bulk for 40 minutes.

Punch down and divide dough into two equal pieces.  Roll out each piece to about 1/4" thickness.  Brush lightly with olive oil and sprinkle with salt.  Grill pizza dough then remove from grill and place on cookie sheet.

Top with cheese.  Bake in oven for 5 minutes or until cheese melts.  Remove and cut to serve.

Wednesday, 25 May 2016 05:44

Geek of the Week: Pl@ntNet

As planting season gets underway, here's a flower identifying app that some are calling Shazam for plants! Take a picture of the plant, answer a question or two about the plant (ie region, leaf shape) and Pl@ntNet searches its database to identify the plant or flower you're admiring in the woods or in your neighbor's garden!

The app was developed in France and has an extensive index of European plantlife, but its spreading --like wild flowers-- to North America!

Download it for free on iTunes and Google Play.

Friday, 20 May 2016 05:07

Vegetable Soup with Turkey Meatballs

 

Serves 8-10

Meatballs:

2 eggs

1/4 cup bread crumbs

1/4 cup grated Parmesan

8 oz. lean ground turkey

1 sm. onion, minced

1/4 cup fresh Italian parsley, chopped

1 tsp. garlic, minced

1 tsp. salt

1 tsp. freshly ground black pepper

 

Soup:

3 Tbsp. olive oil                                                       

1 lg. onion, minced

4 cloves garlic, minced

2 carrots, peeled and cut into 1/4 inch dice

2 lg. zucchini, rinsed and cut into 1/4 inch dice

2 potatoes, peeled and cut into 1/2 inch chunks

1 cup dry white wine

4 qt. vegetable stock

1 lb. fresh spinach, stems trimmed, leaves cut into thin strips

1 cup green beans, chopped into ½ inch pieces

1/2 cup fresh basil, chopped

Salt and freshly ground pepper, to taste

Freshly grated Parmesan cheese

 

To make the meatballs: Mix egg whites, bread crumbs, parmesan, ground turkey, onion, parsley, garlic, salt and pepper in a large bowl to blend. Using 1 teaspoon for each, shape the meat mixture into meatballs. Place on a baking sheet and bake for 20 minutes at 350°.

 

To make the soup: Heat the oil in a large stockpot over medium-high heat. Stir in the onion, garlic, carrots, zucchini, beans, potatoes and cook, stirring frequently for 10 minutes until the vegetables are caramelized. Add the wine to deglaze the pan. Pour in the stock and allow to simmer 20-30 minutes.  Then add the spinach and meatballs stirring occasionally for 5 minutes.

Season to taste with salt and pepper. Serve in large bowls with plenty of Parmesan cheese.

Wednesday, 18 May 2016 05:41

Geek of the Week: Boom Music Player

This is the last music player you'll ever need on your iPhone. It handles your playlists and your library, but more important...it converts the audio into 3D Surround Sound.

It only works with locally stored music, and there's a slider to control the intensity of the 3D experience, so you're not looking over your shoulder all the time. It also adjusts its output to account for whether you're wearing over the ear headphones or ear buds.

Its Free in iTunes...but after 5 days, if you want to keep using it, it'll cost you $3.

Friday, 13 May 2016 05:25

Mini Key Lime Tartlets

2 1/2 cups graham cracker crumbs
1 pkg. vanilla sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pinch of salt

In a large bowl, combine crust ingredients, mix well.  Divide the dough into 48 one-inch balls. Press balls into miniature muffin tins with a tart tamper.   


1 can (14 oz.) sweetened condensed milk
1 pkg. vanilla sugar
Pinch of salt
1 cup key lime juice
1 tsp lime extract
2 (8 oz.) pkg. cream cheese, room temperature
1 cup heavy cream, whipped with 1/4 cup powdered sugar
Zest and juice of 2 limes – 2 additional limes to slice for garnish
1 envelope unflavored gelatin, sprinkled over 1/4 cup cold water to soften


In a mixing bowl, beat cream cheese until smooth and fluffy. Beat in condensed milk until blended.

On low speed, add key lime juice, vanilla sugar, lime extract, salt, zest and juice of 2 limes. Increase speed and beat until blended.

Heat gelatin in microwave 10 seconds to melt. Stir into lime filling. Fold in whipped cream. Fill mini crusts, and then refrigerate muffin tins for 2-3 hours or overnight. Garnish with lime slices dredge in granulated sugar and serve.

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