Because I’m a Nerd

It’s been 10 years* since I’ve had a Windows powered computer. While it took me a solid 2 weeks of kicking, screaming and clawing my way into OSX, it is a journey I am glad I completed and have been cruising along happily ever since.

But, I’m a nerd. Just because I don’t have Windows on a dedicated PC doesn’t mean I still don’t want it. I mean, professionally, I need it to keep up with the rest of world. Also, I have yet to have held down a job where I was able to use a Mac, full time. They have all been Windows shops. So, ideally, I should have a windows PC.

I’m also poor. This means that owning a Windows PC should be a snap, right? Cruise down to Walmart and pick up whatever rattletrap, malware infested computer they have for less than $400. Done and done. Except I can’t justify wasting $400 in such a hideous manner.

So, a few weeks ago, Woot had a Shuttle Barebones PC on sales. Instead of Barebones, however, it was a complete I3. Low on RAM (which I took care of), still came with 2x160GB drives, a DVD drive and Windows 7. And it’s refurbished. Totally ok by me, I’ve bought reverb gear before.

Open the box and pull everything out. First thing I notice is the case for this computer appears to have been used for a jack stand at some point in it’s former life. Not that big of a deal for me, except the chassis is so out of whack the CPU fan buzzes like a herd of bees stuck inside of a backhoe bucket. It’s quite an unpleasant noise.

Get everything connected and the new RAM installed and fire it up. Windows boots as expected until I’m prompted to provide a Windows Key. Sure, not a problem, should be right here on the side of the case. Or in the box. Or in this other box that they keyboard came in. Ok, maybe the RMA form might have it on a sticker.

Nope.

Fantastic.

How about Windows 10? Let’s give that a shot. Seems to complete without issue until I go to login. It’s connected with a WiFi adapter that works perfectly well under Windows 7 before I started the install. No dice with Windows 10. I had to pull my 50′ ethernet cable out of storage to connect it to my network. As soon as I did that, I was able to login. Sure would have been nice to have an error message or something.

The only reason I bought this was to offload some of the load from my Mac MINI. I figured I could make that my Media/Backup server easy enough and let it run in my entertainment center. Oh, and it was cheap. Less than $180 (shipped) cheap. Plus, having access to Windows again for reference and other things would be nice.

I suppose that’s what I get. I’m going to see if any of the boys at work will buy it from me. Or, maybe I’ll put linux on it? ¬†Otherwise it’s going on eBay/Craigslist and I’ll go back to saving my pennies for another Mac Mini instead.

*10 years sounds really dramatic. It’s actually been about 8 1/2. But, drama wins here.

End of Year Experiment

Dear Internet,

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.

Recipe: 1 Pot Chicken Soup

‘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.

Ingredients

  • 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!

iPhone vs. iPhone

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.

Recipe: Zucchini and Mushrooms

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.

Ingredients

  • 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

Preparation

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.

COOK IT!

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.

Additions/Mods

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.