Morning Show (453)

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 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.

Tuesday, 10 May 2016 13:51

Geek of the Week:

This website was created by a student at the University of Akron.

It matches up teens who do lawn work with people who need lawn work done!

As a property owner, you can post jobs needed for free, and look for workers in your area to do them.

As a worker (15yrs and up), you can search for jobs in your area and create a profile outlining your skills and the type of jobs you're willing to do.

**the web site is in the extremely formative stages right now and there aren't many posting for jobs or from workers. But with Summer approaching, things will be heating up.

Friday, 06 May 2016 07:54

Fennel Salad

Makes 4 Servings

3 medium fennel bulbs (1 1/4-1 1/2 lbs) shaved
1/3 cup extra virgin olive oil
Juice from 2 Meyer lemons
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
¼ cup of grated parmesan
2 tablespoons flat-leaf parsley, chopped


If the fennel still has its stalks, trim them away and any unattractive outer leaves. Use an Asian Mandoline to shave fennel into paper-thin slices.

Place the lemon juice, salt and pepper in a large bowl, slowly add the oil and whisk to combine. Add the fennel and toss to coat each slice with some of the vinaigrette.

Mound the salad attractively on a platter or divide among 4 plates. Sprinkle the parmesan cheese over the salad. Finish with parsley and serve.

Tuesday, 03 May 2016 11:12

Geek of the Week: Talkshow

They call it “texting in public” and it takes long twitter or reddit threads and makes them easier to access and more focused. The host poses a topic and lets followers chime in and it reads like a Q&A session on an actual talk show...but you read it all.

Think of it as an all-text version of Periscope.

The app is available for iPhone only – but its free.

Friday, 29 April 2016 05:40

Springtime Mac and Cheese


Serves 6

1/4 cup extra-virgin olive oil

1/2 cup green onions, chopped finely

2 sweet red or yellow peppers, cored, trimmed & sliced thin

2 zucchini, peeled and sliced thin

2 carrots, peeled & chopped

6 asparagus stalks, chopped

1/4 cup fresh or frozen peas

1/4 cup dry white wine

1/4 cup vegetable broth

1 tsp. fresh basil, minced

1 tsp. fresh oregano, minced

Salt and pepper to taste

1/2 lb. elbow macaroni pasta

1 tsp. Italian parsley, minced

1/2 cup freshly grated Parmigiano-Reggiano cheese 

½ cup shredded provolone cheese


Heat 1/4 cup olive oil in a 12-inch sauté pan.  Add all vegetables to the sauté pan. Cook over medium heat for 7 minutes.  


Add wine and broth.  Cook at high heat for 10-15 minutes to reduce sauce. Add basil, oregano, and half the parmesan cheese.  Add salt and pepper to taste.  


Bring a 12-quart pot of water to a boil.  Add salt, then pasta and cook until “al dente”.   


Drain pasta and toss with sauce.   


Sprinkle with parsley and remaining cheeses, and serve.

Tuesday, 26 April 2016 13:37

Geek of the Week:

A few years ago, it was a popular thing to print a picture that made up of thousands of little pictures. Well it's time for that to be ushered into the 21st century. With, you can upload your own image and the website will convert it to a picture made with hundreds of little emoji.

Then share it on social media!



(below is a picture of Pottsy made of pigs, chocolate chip cookies and smiley faces)


Thursday, 21 April 2016 11:49

Honey Apple Walnut Bars

Makes 12-16 bars


1 1/2   cups AP flour

1 1/2   cups quick-cooking oats   

1  cup tightly packed light brown sugar  

1 teaspoon baking soda   

1/2  teaspoon salt   

1 1/4 cups unsalted butter, room temperature

1/2  cup honey   

3 tablespoons corn starch   

3 Granny Smith apples, peeled, cored, small chopped 

1/2   cup coarsely chopped walnut pieces   


Preheat oven to 350°F. Line a 13 by 9 baking dish with aluminum foil and spray foil with cooking spray. 


In large bowl, stir together flour, oats, brown sugar, baking soda, salt and butter with until crumbly. Reserve 1 cup of the mixture and set it aside.  Take remaining crumble mixture and press firmly into the bottom of the prepared pan.  Bake for approximately 10 minutes until it begins to get a golden brown color. 


In a separate bowl, combine honey and corn starch.  Mix with apple and walnuts and spread fruit mixture over crust.  Sprinkle reserved crust mixture evenly over the top.


Bake 20 to 25 minutes or until golden brown. Cool completely.

Tuesday, 19 April 2016 13:53

Geek of the Week: LikeSo

This app is a must-have for anyone graduating high school or college and entering the work force...and it's recommended for everyone who speaks to other people during the course of their day. The app teaches you to stop over-using words like “like”, “so”, “totally”, “literally”, “ya know” and “whatever”.

Through a series of questions, you speak your answers into the phone and the app analyzes how quickly you are able to answer, how articulate you are, and how often that really, really irritate co-workers, or worse yet, people who are interviewing you job. Er'whatever, ya know what I mean?

LikeSo is only available for iPhones and is $0.99 on iTunes

Friday, 15 April 2016 07:22

Pot Stickers

Recipe by Chef Tim McCoy

Makes 30 pot stickers.


2 cups all-purpose flour, plus additional for kneading
6 cups shredded Napa cabbage
4 ounces ground pork 
1/4 cup finely minced scallions
1 Tbsp. ginger, finely minced
1 Tbsp. soy sauce
1 1/2 tsp. sesame oil
2 tsp. plus 4 Tbsp. vegetable oil
1 tsp. rice wine
1/2 tsp. sugar


Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough. Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly damp cloth and allow to rest for 1 hour.


Blanch cabbage in boiling salted water and drain well. Set aside.


In a medium bowl, combine the pork, scallions, minced ginger, soy sauce, sesame oil, 2 tsp. vegetable oil, rice wine, and sugar. Add cabbage and set aside.


After the dough has rested, continue kneading 5 more minutes on a lightly floured surface. The dough should be elastic, smooth and not sticky. Roll the dough into a rope about 15 inches long. Cut the rope into 1/2-inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner. Cover all unused dough with a slightly damp cloth.


Place about 2 tsp. of pork in the center of each round of dough. Fold in half to form a half-moon, and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough to seal the dumpling. Dust each dumpling lightly with flour. Stand each dumpling so the rounded edge is upright.


Heat a skillet over medium-high heat until hot but not smoking. Add 1 Tbsp. oil, and add 8 dumplings, rounded-side up, about 1/2 inch apart. Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok. Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated. Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time.

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