15. September 2013 07:52
I've gotten a bit hung up on HGTV Network's "House Hunters: International" serial semi-reality/semi-fantasy series. One of the big questions I have for the series comes from the size of refrigerators. Generally, it seems as though almost every other country manages to survive with refrigerators and freezers that are one third the size of American refrigerators. Why is this?
- First of all, Europeans must not need to/not be able to "stock up" on perishable food.
- Do they need to shop more often?
- Do they eat out more?
- Do they purchase take out food more often?
- How do Europeans in rural areas obtain food?
- Do they have to make long treks to villages that are big enough to have markets?
- Do they eat lots of canned food?
- Do Europeans waste less food because it doesn't rot in the refrigerator?
My own personal experience says that we purchase lots of healthy fresh perishable items. Then, we are too tired to cook during the week, or too over scheduled during the week to cook, or simply too lazy to cook during the week. We end up trashing a fair amount of food items because they go bad in storage. Maybe, if we were realistic, we would only buy a couple of days of perishable foods, ostensibly we would have more realistic expectations of our time.
I know this is an inane question, but I'd really like to understand how other cultures get by with such tiny refrigerators.
20. July 2013 07:33
I'm also writing iOS applications that interface with these web services. I'm not good at the UI/object C part of the dev cycle, but my C++ components are working and in production.
Who would'a thunk it?
Subjects where I need to increase my knowledge:
14. July 2013 11:06
I recently tried to connect to SQL Server 2012 executing on my Windows Server 2012 box from my Windows 8 laptop. I was unable to connect to the service, which was odd, because I use it extensively and often with VS 2012 to develop example applications.
A quick check of the Network and Sharing applet in Control Panel showed that the server did not recognize that it was on a domain network. Instead, the N&S applet displayed private network.
A quick check showed that File and Printer Sharing AND Network Discovery were turned off. This was rather odd, as I use this machine as a back up domain controller. A quick check of services showed several were disabled.
If you are having this issue, perform the following checks:
- Make sure DNS Client is enabled and executing
- Function Discovery Resource Publication is enabled and executing
- SSDP Discovery is enabled and executing
- UPnP Device Host is enabled and executing
After making corrections, make sure the following are enabled in Advance sharing settings of Network and Sharing Center:
For Domain network settings,
- turn on network discovery
- turn on file and printer sharing
Reboot your Server 2012 machine and you should be good to go.
13. July 2013 16:52
My low carb biscuits turned out really well. My wife tasted them and did not like the texture or taste, She's not a fan of low carb brans, flax or almond flower, so her reaction is understandable. However, I found them to be really satisfying, The mix of almond flower, flax meal and powdered egg whites yielded a moist, high fiber, high protein "biscuit". The biscuits are moist and buttery, with a hint of cheese.
Here's the recipe:
1 cup of almond flower (Anthony's Almonds, Amazon)
2 TBSP flax meal (Bob's Red Mill)
4 TBSP powdered egg whites (NOW egg whites, Amazon)
4 TBSP cold butter, cut into small cubes
1/2 tsp sea salt
1/2 tsp baking powder
1/3 cup shredded cheese (Your option, I like Jack)
1/2 cup + 2 tbsp almond milk
Use a Cuisinart with a dough blade.
Add the dry ingredients and pulse to mix.
Cut in the butter using pulse until a crumble mix is produced.
Drizzle in almond milk slowly while pulsing. You should end up with a wet, sticky dough.
You can empty the Cuisinart to a floured surface and roll to thickness and cut biscuits using a form or use a spatula to make drop biscuits.
Bake at 425 °F for 12 to 15 minutes. (I use a convection oven and bake for 15 @ 400 °F.)
Makes six 3" drop biscuits or 8 2" round biscuits.
Here's a picture of my drop biscuits. I tried this once before with olive oil instead of butter, but the bread was dry. Cutting in the butter or coconut oil produces a moist, fluffy biscuit.
13. June 2013 21:31
Drove out to Arcadia to watch the sunset. Took a couple fo great photo's of a quiet evening in Oklahoma.
The pond is full after all of the rain and storms.
Managed to catch the moon is this photo of the sunset. The moon is that little white spec in the middle of the photo.