December 31, 2010
December 26, 2010
December 25, 2010
Unbelievably, the basic concept of the cell phone has been around for decades. In the nineteenth century, scientists experimented with using the earth's atmosphere to transmit and receive communications. There was, in this groundwork, the beginnings of the cell phone. It wasn't until 1973, though, that the first call was made from a cell phone.
In 1947, AT&T and Bell Labs requested that the Federal Communications Commission allocate more radio wave frequencies so mobile phone use could become more widespread. The FCC declined, and so there were only a limited amount of frequencies available. This meant that only about twenty-three conversations could take place simultaneously in the same service area. It wasn't worth any company's time and money to invest in the technology when it wouldn't be used in a more widespread manner.
Luckily, the FCC decided to allocate more frequencies to mobile phone use in 1968. This was the real beginning of cell phone use. Several small low-powered towers broadcast signal. Each cell covered a radius of a few miles, and calls could bounce between towers if they left the cell's range. Cell phone trials could now start, which they did with 2000 Chicago users in 1977. Cell phones have evolved from cumbersome, car phones to tiny phones we can fit in the palm of our hands.
Cell phones didn't become as common or popular until the 1990s, but they have been a work in progress for decades. Now, in addition to making calls, you can take pictures, listen to music, go online, send files, and much more. You can find out who owns a phone number, look numbers up, and communicate more freely with others. The cell phone has been one of the most important innovations of the past century and will undoubtedly continue to change the way that people communicate with each other in numerous ways.
I hope all of you had a good Christmas! Happy Birthday, Jesus!
Our day was small but fun. Just the kid, myself, mom & dad. Great food, gifts we actually needed, and some good coffee.
December 22, 2010
December 20, 2010
December 18, 2010
Review for "Jungle Warfare: A Basic Field Manual for Christians in Sales" by Christopher A. Cunningham
December 15, 2010
4 pounds beef rump or chuck roast
2 onions, sliced in rings
1/4 cup brown sugar
1/2 cup apple cider vinegar
1 cup ketchup (I bought the Organic. the marketing worked!)
2 cups beef broth
2 cups baby carrots (optional--I've made this with or without.)
Use a 6-quart slow cooker. Put the roast into the bottom of your pot, and add onion slices, separated into rings. Pour in brown sugar, vinegar, and ketchup. Toss in carrots (if using). Pour broth evenly over the top. Cover and cook on low for 6 to 8 hours, or until the meat has reached desired tenderness.
If you find your meat isn't quite as tender as you'd like prior to serving, remove it from the pot, cut it into a few pieces, then return to the crock, and cook on high for about an hour. Tough and/or dry meat isn't from over slow cooking--it's from under slow cooking!
Serve over mashed potatoes. I made these---and the kids gobbled it all up.
December 07, 2010
December 03, 2010
Cannellini and Italian sausage supper
Posted on 03 December 2010 by safifer
One Italian sausage provides seasoning and a bit of meat for two meals. The starting point gives enough for two servings. When I’m using the Italian sausage for two separate meals like this, I usually buy sweet instead of hot, since I can readily add the heat I’d like with crushed red pepper flakes at the time I’m preparing the meal.
§ 1 medium onion, halved lengthwise and thinly sliced
§ 1 sweet Italian sausage, meat removed from the casing and crumbled
§ 4 cloves garlic, minced
§ 1 tablespoon olive oil
§ 2 cups cooked, drained white beans (cannellini or great northern) or 15-ounce can rinsed and drained
§ 2 tablespoon water
In a 12 inch skillet with a tight-fitting cover, add the olive oil; when the skillet is heated add the sliced onion, and cook until it is beginning to brown. Add the sausage and brown. Add minced garlic and cook about 2 minutes. Add the rinsed beans, and cook covered about 5 minutes.
Remove half the bean/onion/sausage mixture to be used for a second meal. Cool and refrigerate.
§ Half the bean/onion/sausage mixture
§ about 15 grape/cherry tomatoes, halved
§ 1/4 cup antipasto salad mix (pitted olives, peppers, carrots) from the salad bar, chopped finely.
§ several sprinkles of crushed red pepper flakes
§ 2-3 teaspoons chopped fresh sweet marjoram or Turkish/Greek oregano, or 1/2 teaspoon dried herbs.
§ a single-serving size handful of haricots verts (longer, thinner type of green bean)
§ 1 teaspoon water
§ salt and fresh-ground black pepper to taste (the antipasto salad is salty so taste before you add additional salt.
Add the herbs, the chopped antipasto salad, crushed red pepper flakes and mix well. Over medium low heat, add the tomatoes, lay the haricots verts on top of the cannellini beans, add the water, cover tightly and continue to cook until the haricots verts are tender. Serve with shavings of Pecorino Romano over the canellinni beans, and the haricots verts on the side, drizzled with a few drops of extra-virgin olive oil.
§ the reserved cannellini bean/onion/sausage mixture
§ about 15 grape/cherry tomatoes, halved
§ 3 generous handfuls baby spinach
§ 1 tablespoon water
§ salt and fresh-ground black pepper to taste
chicken in milkmain courses | serves 4
A slightly odd, but really fantastic combination that must be tried.
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. (Cover for 1st 1/2 hour). Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
Happy Days with the Naked Chef
• sea salt and freshly ground black pepper
• 115g/4oz or ½ a pack of butter
• olive oil
• 1/2 cinnamon stick
• 1 good handful of fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves of garlic, skin left on
• 565ml/1 pint milk
December 01, 2010
So there I sat on the edge of my creaky bed, crying my eyes out, praying hard, out loud. I felt the urge to pick up my bible and look up 'conviction'. What I found was 'confession'. I turned to the two personally written excerpts from biblical teachers in the Women's Study Bible I have in my bedroom. They talked about confessing your sins to God, admitting what you know of your sins, asking him to show you other sins you have committed, and then confessing them to another human being. (James 5:16 - Confess your sins to each other and pray for each other so that you may be healed. The earnest prayer of a righteous person has great power and produces wonderful results.)