if i get a life someday, it will be this one
you can find me in various places...
http://serotoninrain.wordpress.com/
http://friendfeed.com/jvjannotti
http://brightkite.com/people/jvjannotti
http://www.utterli.com/JimJ/profile
http://jvjannotti.googlepages.com/
in which I wave at Google Voice
Earlier this afternoon I had an interview to do with a regional banking executive. It was for an article I'm trying to finish up by the end of the day.
Because Google voice allows for the recording of incoming calls (not outgoing calls for some reason), I was able to record my interview instead of taking notes during the call. Now I can simply play the recording back and get the exact wording of the subject's quotes for my article.
Sweet!
I'd tell you if Google Wave was as cool as Google Voice but the gElves have not deigned to wave an invitation at me, despite the fact that I requested one like thirty seconds after the gWave website went live. I'm not bitter though. Not at all. *sniff*
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My favorite iPhone apps - via Appsfire.com
Here are my favorite iPhone apps. To review or install them from the
App Store, just click on the links below.
http://appsfire.com/+1
(iPhone app)
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from the iPhone near disaster department #almostOHNOES!!!
I was walking out of the PO today with the little read lunch bag that I use to carry my postal accoutrements (pens, gloves, pepper spray, scissors, hand lotion, etc...) slung over my shoulder. I had placed my iPhone in the bag, which is what I always used to do with the iPod touch.
Without warning, the strap slipped off my shoulder, gravity pulled the pouch instantly downward and the iPhone plus a pair of scissors flew up and out of the bag as it bounced off my hip. I caught the phone.
It was only when I got to the car that I noticed that the scissor blades had also caught the phone as you can see from the picture.
All I have to say is thank goodness for the little film that sacrificed itself and saved the glass! There's not a scratch on the glass itself, but there's a nice little hole in the protective film.
So now I'm off to Best Buy to get some replacement films and my iPhone is not going in that bag again. I'll have it in my hand or my pocket from now on.
Phew.
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I think I need to try this: Recipe for Steak and Eggs Korean Style
This Epicurious.com recipe:
Steak and Eggs Korean Style
has been sent to you by a friend.Steak and Eggs Korean Style
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/239793?mbid=ipapp
Steak and Eggs Korean StyleSteak:
1/4 cup mirin (sweet Japanese rice wine)*
2 tablespoons finely grated cored peeled Granny Smith apple
2 tablespoons soy sauce
2 tablespoons light corn syrup
1 1/2 tablespoons finely chopped green onion (white and pale green parts)
1 tablespoon (scant) Korean hot pepper paste
1 tablespoon (scant) minced peeled fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons unseasoned rice vinegar
4 5-ounce pieces skirt steak
Kimchi rice:
2 cups water
1 cup sushi rice (or other short-grain rice)
1 teaspoon salt
2 tablespoons plus 1 teaspoon canola oil
1 1/2 cups Napa cabbage kimchi, coarsely chopped
2 tablespoons unseasoned rice vinegar
4 large eggs
Chopped green onions
How to find it: Korean hot pepper paste (gochu jang or kochujang) is made with pureed fermented soybeans (miso) and hot chiles. Kimchi is a spicy and pungent fermented vegetable mixture; this recipe calls for the version made with Napa cabbage. Both can be found at Korean markets and online at koamart.com. For steaks: Whisk first 10 ingredients in bowl. Add steaks. Cover; chill overnight.For Kimchi rice: Bring 2 cups water to boil in small saucepan. Add rice and 1 teaspoon salt. Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18 minutes.
Meanwhile, prepare barbecue (medium-high heat). Grill steaks until slightly charred but still pink in center, about 3 minutes per side. Transfer to plate. Let stand 5 minutes.
Heat 2 tablespoons oil in large skillet over medium heat. Add kimchi and vinegar. Stir until heated. Fold in rice. Season with salt and pepper. Keep warm.
Heat 1 teaspoon oil in large nonstick skillet over medium heat. Crack eggs into skillet, being careful not to break yolk. Sprinkle with salt and pepper. Cook until whites are set, about 3 minutes.
Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve. *Available in the Asian foods section of some supermarkets and at Japanese markets.Bon Appétit
September 2007
Sohui KimWant to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/239793?mbid=ipapp
Sent from my iPhone
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