SOLIDS

Food. You know you love to eat it. Now learn how to make it.

LIQUIDS

Drinks. Learn how to make our favourite bevvies, or read up on our wine reviews.

TECHNOLOGY

What's cool and interesting in the world of high tech

FAMILY FRIENDLY

Looking for ideas for the kids and the family? We've got you covered.

Thursday, 7 July 2016

Florentine Spinach Dip



Spinach Florentine

Oh man, we love spinach dip. Especially when it's baked to ooey gooey perfection. Note, you can make your own Alfredo sauce if you're picky. And sometimes we like to go a bit heavier on hot sauce.

Ingredients

  • 16 oz cream cheese, softened
  • 1 cup Alfredo sauce
  • 1 box (10 oz) frozen spinach, thawed and squeezed dry
  • 0.5 cup chopped artichoke hearts
  • 0.25 cup diced sun-dried tomatoes
  • 0.25 cup diced roasted red peppers
  • 2 cups shredded Italian-blennd cheese
  • 0.5 cup grated Parmesan cheese
  • 0.25 tsp Italian seasoning
  • 1 dash hot sauce
Direction
  • Preheat oven to 350F
  • In a large bowl, stir together all of the ingredients until combined
  • Spoon mixture into a lightly greased 2-quart casserole
  • Bake for 25 - 30 minutes, or until golden brown
Makes 25 servings

Wednesday, 6 July 2016

Crab Rangoon Dip


Mmmm! Delicious Crab Rangoon





Ingredients

  • 12 oz cream cheese, softened
  • 12 oz crab meat (shelled)
  • 3 scallions, chopped
  • 2 tbsp chopped roasted red peppers
  • 0.75 cup shredded Swiss cheese
  • 0.33 cup grated Parmesan cheese
  • 1 tsp prepared horseradish
  • 1 tbsp Worcestershire sauce
  • 1 tbsp milk
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp freshly ground black pepper
  • 2 tbsp chopped slivered almonds
  • 1 scallion, grenn part only, chopped, for garnish
Directions
  • Preheat the oven to 375F
  • Spray an 8x8 inch baking dish with nonstick cooking spray
  • In a bowl, mix together the cream cheese, crabmeat, scallions, red peppers, Swiss cheese, Parmesan, horseradish, Worcestershire sauce, milk, garlic powder, salt, and black pepper
  • Place crab mixture into baking dish and bake for 20 - 25 mins or until bubbly around the edges
  • Top with almonds and cook for 5 more minutes
  • Garnish with chopped green scallions
Makes 25 servings

Tuesday, 5 July 2016

Speed Tests

ZOMG! Links to various test sites so you can see how fast are your internets. We have to test these things in our day-to-day activities so we thought we'd aggregate them and share them here. Leave a comment if you have a good site not mentioned here.


Speed Tests


Monday, 20 June 2016

Chambodka


We created this light and refreshing drink while at a BBQ on the weekend. I'm sure we weren't the first ones to ever put this together, but we decided to give it a special name anyway.











Ingredients:

  • 0.5oz Chambord
  • 1.5oz Lemon Vodka
  • Ice
  • 8.0oz soda water
Directions:
  • Add Chambord, vodka, and ice to a 12oz glass
  • Fill the rest of the glass with soda water

Friday, 11 December 2015

Check your bash code

Do you ever need to check your bash shell scripts for errors? Or do you ever want to get a little feedback on it? The following sites can be super useful in helping you debug your code, or figure out what the fsck those scripts you inherited actually mean.


Tuesday, 3 November 2015

Windows 10 Wireless setting reset


I found when I upgraded my Surface Pro there were some issues with the upgrade. Namely, if you had any additional software interfaces, such as a VPN tunnel interface, Windows had a big problem with that. As in, my Surface was locked in Airplane mode effectively because all the wireless devices disappeared. All wireless interfaces, including bluetooth.

There is a registry key that needs to be deleted and another network config command that needs to run as well. I keep this handy in a text file on my Surface's desktop as I've had to re-run it every one in awhile.


> reg delete HKCR\CLSID\{988248f3-a1ad-49bf-9170-676cbbc36ba3} /f
> netcfg -v -u dni_dne

Tuesday, 13 October 2015

Carrot Soup


We make sure to pack the kids' lunches with a healthy snack, which is usually carrots. But at the end of the week we end up with a lot of leftover carrots. And being the resourceful type we felt compelled to use them up instead of composting them.

So here's a healthy soup made with carrots and ginger. We personally like it blended ultra-smooth. Might we suggest adding a little hot sauce?


Carrot Soup

Ingredients

  • 1 lb carrots
  • 1 medium onion
  • 6 garlic cloves
  • 1 (2-inch) piece fresh ginger
  • 3 tablespoons vegetable oil
  • 1 large orange
  • 4 1/2 cups chicken stock
  • 1 bay leaf
  • Salt and pepper
  • 1 bunch cilantro or fresh parsley
  • 1/4 cup sour cream or plain yogurt
Directions


Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.

Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.

In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.