Hi all,
I can and do appreciate the usefulness of computers as a tool especially when it comes to this pandemic. If it wasn't for something like Zoom and the internet this pandemic would have put even more people out of work. Because of it how many people's jobs (and therefore income, healthcare, homes, etc.) were saved because they could work from home using their computer? That's pretty awesome when you think about it.
Also things like visual/virtual doctor visits and on line schooling and church was possible. The ability to maintain contact with family, friends and being able to get goods and services we would have been otherwise cut off from is a real gift. Could you imagine NO grocery delivery, or Amazon or Netflix right now?
Yeah. That would be painful. So I do appreciate deeply having and being able to use a computer.
When it comes to getting overly reliant upon every technological gadget, gizmo, upgrade and fad, however, I don't need it. I am perfectly capable of turning on my own over, adjusting my own thermostat, and managing my own bills and money without a computer to do it for me. I don't need apps (whatever those are..as I deleted all of them from my phone...and I keep deleting them every time they ask me if I want this one or that one.
), Alexa, or fancy programs to do it for me.
Paper, pen and a calculator work just fine and if I need to be 'reminded' of something I write it on the calendar that is hanging on the bulletin board by the desk. I look at that daily. Low tech and easy. As for my phone it is a phone. I 'do' things like use it to talk on. You know call in and call out; voice mail and text. Aside from that I really do not need the phone to 'do' anything. It is a phone.
I always thought Facebook and Snapchat were silly. Never quite 'got' them when they first came out. Still don't. It seems a bit exhibitionistic to me. There's nothing about my life that's so interesting that the whole world needs to be fed a steady nonstop stream diet of. I'm in touch with everyone I want to be in touch with and if not there's a good reason.
Couldn't tell you what the Hell Twitter is or why anyone other than journalists bother with it.
I think I'll join you Anna and Karen in the 'grumpy old broad club'.
And when it comes to cooking JB I am surprised. Always have a conversion and 'handy substitution' chart WRITTEN & TAPED to the inside of a pantry or cupboard door or on the side of the fridge so you can refer to it visually while working. And your stove's clock doesn't have a timer on it or you don't own a manual one? Worse case scenario I...again....get a sheet of paper and after washing my hands write down the time I put stuff in the oven and the subsequent time/s the item/s need to come out. EASY.
O.K. here's another chicken recipe for you all. It makes a lovely meal paired with ricotta cheese stuffed Portobello caps and a spinach-arugula salad with sundried tomatoes. I need to make this again for dinner soon!
LEMON-HONEY CHICKEN THIGHS
INGREDIENTS:
8 boneless-skinless chicken thighs; (each thigh about 3 ozs. each)
2 Tablespoons olive oil
1 Tablespoon butter
3/4 tsp. kosher salt
1/2 tsp. black or cayenne pepper
1 teaspoon garlic powder
1/4 shallot; thinly sliced
2 Tablespoons water
1.5 Tablespoons lemon juice
1 Tablespoon honey
1 Tablespoon oregano; fresh minced very fine
1-2 small/medium tomatoes; washed dried and diced with juice reserved
INSTRUCTIONS:
1.) Heat the oil in a large skillet on medium-high then add butter.
2.) Season chicken with salt, pepper and garlic powder.
3.) Add the chicken to pan and cook 4-5 minutes on each side until browned and done.
4.) Transfer to a plate and tent with foil to keep warm.
5.) Add the shallot to the pan and cook, stir often until it begins to turn brown and starts to soften; approximately 2 minutes.
6.) Add the 2 tablespoons of water, lemon juice, and honey to pan. Bring to boil and cook 1 minute scraping pan to loosen browned bits.
7.) Return the chicken and any juices to the pan and add the diced tomatoes and their juices. Turn to coat and let the tomatoes cook a minute. Sprinkle with fresh oregano and serve immediately.
Enjoy!
I love this with the big stuffed Portobello mushroom caps and a salad and piece of garlic toast on the side. This makes such an easy pulled together meal with the chicken.
RICOTTA-STUFFED GRILLED PORTOBELLOS & SALAD
INGREDIENTS:
--4 large Portobello caps; gills removed and wiped clean
--3 Tablespoons EVOO; divided 1 Tbsp. and 2 Tbsps.
--1/2 teaspoon salt plus a pinch
--1/2 pepper plus a pinch
--1 cup part-skim ricotta cheese
--1/4 cup grated Parmesan cheese
--1/4 cup fresh basil; chopped plus more for garnish
--1.5 cups spinach; washed and dried
--1.5 cups baby arugula; washed and dried
--1/2 cup oil packed sun dried tomatoes cut in slivers
--2 Tablespoons lemon juice
INSTRUCTIONS:
1.) Preheat the broiler/ toaster oven to medium-high
2.) Brush mushrooms with 1 Tbsp oil and sprinkle with 1/4 tsp. each salt and pepper
3.) Grill with the gill side up for 5 minutes and then flip and continue grilling until tender for 6-10 minutes more.
4.) While mushrooms cook mix the ricotta cheese, basil, Parmesan cheese and 1/4 tsp each salt and pepper in a bowl.
5.) When mushrooms are done put them on a plate and blot with paper towels to remove any liquid.
6.) Mound the ricotta filling in the caps and return to the hot oven for 5-7 minutes
7.) In a separate bowl, toss the salad with sun-dried tomatoes with lemon juice and remaining 2 Tbsp of oil and pinch of salt and pepper.
8.) Serve the salad with the mushrooms and garnish with more basil.
Speaking of food I am getting hungry. STeak fajitas for me today. Easy skillet meal and quick. Salad on the side today but will make rice so the hubby can have some for later.
Happy Day All
AG
