It has been far too long since I have posted to these pages. That’s on me, it really it. I was cheating on you with another blog that I have since shut down, but that is not a story for another day.
What is a story for another day is what I’m doing on the internet for rest of the year, mostly.
The hot trend, at least within my internet, is taking sabbatical from Facebook. Of late, it has been a major distraction and a source of anxiety for me, so I have decided to do the same, as much as I possibly can.
I can’t remove myself completely from Facebook the way civilians can. Even attempting to do the quit for 30 days option causes almost 10 very high profile pages to not work, which is a problem for the sites those pages are attached to, obviously. Especially the page for White Roof Radio which requires daily management.
So I can’t fully quit.
I can, however, remove the app from my phone. I have also logged out at work. I have also changed the privacy on my page to make almost everything that has been recently posted not appear to anyone. And I won’t be engaging with any posts unless I am strongly moved to do so.
I’m not breaking up with the internet however. I am still posting to Instagram and sharing those photos, when good enough, to Flickr. They also go to Twitter via the nerd machine. I am also continuing to post to Twitter.
It’s only Facebook.
I’m curious to see if anyone notices. It’s been 3 days so far, I don’t think anyone has. To be honest, I don’t think anyone will. That’s not true, the ones that might are the ones that follow on Twitter or Instagram (or both). At least they will only be seeing my stuff once or twice.
I’ll be sure to report back.
‘Tis the season. And, when I say season, I mean the temperatures in Arizona are under 90 during the day and in the 50s and 60s at night. That can only mean 1 thing.
It’s Soup Season!
The first entry this year is this simple 1 pot chicken soup. It’s a bit time consuming, but I’m really enjoying it. Let’s get it started.
- 2 Chicken leg and thigh pieces
- 2 cups of white wine
- 1 can of chicken stock
- 2 red potatoes, diced
- 2 medium carrots, diced
- 1 package of cooked lentils
- 1 yellow onion, 1/2 diced, 1/2 cut into large chunks
- Garlic, as much as you like
- 1 red bell pepper, cut into 1″ wide strips
- 1TBSP Olive Oil
- 1 TBSP red wine or cider vinegar or family vinegar (what I used)
- Water, salt and pepper
First things first, I mentioned one pot. That needs to be something that can go into the oven. I used my dutch over, but anything that can handle 200 degrees for 3 hours works.
Start by heating your pot with olive oil in the bottom. Add the chicken, large chunks of onion and red bell pepper and let cook on medium high heat 4 minutes per side. That will get some great color and release some of the fat from the chicken. Remove from heat and add your wine, chicken stock, water to just cover, 2 good pinches of salt and about 10 grinds from the pepper mill. Lid it up and put into a 200 degree oven for 3 hours.
Time up, remove the chicken from the broth and set aside to cool. Also remove the bell pepper pieces. Dice these and add them back to the pot on medium heat with all of your veggies and lentils. Let this cook for about 20 minutes, until potatoes are tender.
When the chicken is cool, remove all of the skin and bones and shred. Add this back to the pot and finish with your tablespoon of vinegar.
I really enjoyed this and am looking forward to having it for the whole week. Go crazy with this by adding whatever veggies or additional spices you like!
It was my time. As an iPhone S user, this was my turn on the upgrade. As you can see, I was rocking the iPhone 5s. It is now in a box on it’s way to where ever, to be replaced by an iPhone 6s Plus (64GB). Yes, that is the big one, again, as you can see above.
And I like it.
After 2 days, here is the short list.
- The Camera. I’ll show you a few photos below. But, seriously, it’s ridiculous.
- The size. So far, it fits in all pockets and the keyboard is so much nicer to use.
- 3D Touch – I can’t wait for this to be supported by more apps!
- Apple Pay is the future.
I really like the camera as I mentioned above. Besides Apple Pay, it was what I was the most excited about. You can view a few of them at Flickr in full resolution and un-edited. They are quite spectacular. The photos are clear and color correct. The camera is wicked fast as well. I haven’t played with Live Photos yet, but I’m sure that will be pretty neat once I get it figured out.
This phone is quite a bit larger than what I had before. If you are thinking about it but aren’t sure about the size, I recommend a trip to your friendly neighborhood Apple store to check it out. That’s what I did, plus I work with a kid that rocks that big Nexus phone before I decided this was what I wanted.
I still have to get a case for it and am open to suggestions. That or if you have any questions, you know what to do.
I know I have shared this one on Facebook. Imagine my shock when I discovered that I haven’t added it to the collection here at donburnside.com. Let’s change that, shall we?
This is a great recipe when you want something light and quick. It’s only vegetables, but the mushrooms add a meaty texture. This is enough for 2.
- Zuchinni 2 large
- White Mushroom, 1 blue box
- Marinara sauce, about 1 cup
- Garlic, 4 cloves (go crazy here)
- Salt, 2tsp
- Olive oil, 2TBLS
- Parmesean cheese as needed
We are looking for bite sized pieces, maybe a little larger. Cut the mushrooms into 1/4s. For the zucchini, I split them and cut into 1/2″ pieces. Finally, smash the garlic.
In your straight sided saute pan, heat the oil on medium high heat. Add the mushrooms, garlic and salt and cook until the mushrooms start to get some color and wilt, about 5-6 minutes. Add the zucchini and cook until they are the texture you want. I usually go about another 5-6 minutes here, just long enough to take the crunch out. Turn the heat to low and add your sauce, toss to coat.
I serve this in pasta bowls, topped with cheese as pictured above.
I’ve grilled the zucchini and mushrooms for a different flavor/texture. You can add diced chicken breast for a protein boost. Go crazy and serve it over rice or pasta as well.
This one was so good and easy, I had to write it up! While I was able to use Hatch chilies this time around, Pastilla or Anaheim would work just as well.
- Chilies, medium size x4
- 1/2 yellow onion
- Roma Tomatoes x2
- Garlic x4 cloves (or more, dealers choice here)
- 1 12oz can/bottle of beer, pilsner
- 1 TBSP Olive Oil
- Cilantro, salt and pepper to taste
- Center cut pork loin, 1/2″ x4
The key to this recipe is actually roasting the onions and peppers. On the grill works perfectly for this and it will make your neighbors jealous. With the peppers, after you roast them put them into a bag to steam for 5-10 minutes. Once that is done you can peel the outer skin off.
Coarse chop the onions and peeled peppers, about 1/4″ to 1/2″ dice. Do the same to the tomatoes and put a fine chop on the garlic and cilantro. Mix it all in bowl with the olive oil and taste. Add salt and pepper as needed.
Get your straight-sided saute pan hot and add the beer on medium heat. Add the chops and cook for about 2 minutes on each side. Add the pepper mixture and mix it all together as best as you can. Cook for 20-30 minutes, flipping the chops every 5-7 minutes until the pork is done. Add
Slice your pork into 1/4″ slices and top with the sauce from the pan. Garnish with any remaining cilantro or coarse ground black pepper.
Getting the chilies prepped is the most time consuming part of this dish. But it’s super simple and doesn’t really take that much time. The results are amazing! If you are against cooking with adult beverages, that’s too bad because the tomato cooks up nicely with it. You can substitute chicken stock with a good pinch of salt.