computers, injury

Ouch Ouch Ouch-old tower computers are good for something

Somehow, I twisted my knee. How someone who doesn’t walk does that I don’t know. A pain in the butt I understand. The human body did not evolve to sit eighteen hours a day. About once a month I need to spend a couple of days in bed with my weight off it. But a twisted knee????

Ouch lowrezLuckily, I just moved an old tower computer where it makes a perfect foot rest. The only thing that eases the pain is to keep my foot elevated.

I’ve learned that I need to be able to access a computer. No computer means withdrawal symptoms for me. I get very irritable, more shaky than usual, and can’t sleep. It’s like I’m coming off some drug.

Looks like lots of playing with that Head Mounted Display (HMD) I got Tuesday. There is a Golf game that looks very interesting. I’ll post about it in a few days.

 

 

cooking

Spicy Lemongrass Salmon with Green Beans and Herb Rice

Finished Salmon #1 lowrea

This dish has lots of ingredients but it can be prepared quickly and is a good summer meal.

Ingredients for 2 servings

  • 2 skin-on Salmond Fillets
  • ½ cup Jasmine Rice
  • 4 oz. Green Beans
  • 4 cloves Garlic
  • 1 Green Bell Pepper
  • 1 bunch Cilantro and Mint
  • 1 stalk Lemongrass
  • 2 Tbsp. Golden Mountain
  • 1-inch piece of Ginger
  • 1 Bird’s Eye Pepper
  • 1 Tbs. Rice Vinegar

Mise en place

  • Cut off and discard the stem end of the Green Beans.
  • Cut off and discard the stem of the Bell Pepper then slice lengthwise.
  • Peel and roughly chop the Garlic.
  • Pick the Cilantro and Mint leaves off the stems then roughly chop the leaves.
  • Chop off the Chile Pepper stem. These can be very spicy if you leave the seeds in. But don’t do like I did and remove all the seeds. Carefully taste before you do that or this won’t be “Spicy Salmon.”
  • Cut off and peel the Lemongrass to the flexible white core then finely chop this.

Cooking

  • To a small pot add 1 cup of water, the Rice, and a big pinch of salt. When it boils cover, and reduce the heat to low. After 12 minutes and the water is absorbed fluff the rice and move to a serving dish
  • To a large pan heat 2 teaspoons of olive oil until it is hot. Then add the Green Beans, Bell Pepper. Ginger, Lemongrass, and Garlic. Cook for about 2 minutes stirring frequently.
  • Add the Golden Mountain Sauce, Vinigar, and as much of the Chile Pepper as you’d like. Season with salt and pepper and move to a serving dish.
  • Pat the Salmon Fillets dry the season with salt and pepper. Add 1 Tbsp. of olive oil. When it is hot then add the Salmon skin side down and cook for 3 minutes. Flip and cook for an additional 2 minutes.
  • Add half the Mint and Cilantro to the bowl of rice.

Plate your meal.

Finished Salmon#2 lowrez

Top the salmon to some of the sauce from the vegetables then garnish with the remaining Cilantro and Mint. ENJOY!

 

food

Tarter Sauce revisited

Tarter Sauce v2 lowrezYears ago, I ate or tried to eat some commercially prepared Tarter Sauce and it spoiled it for me for years.

 

 

 

 

A couple of weeks ago I made a recipe that included some homemade Tartar Sauce so I choose to try making it. What a difference! Give it a try.

 

 

Ingredients 

  • 1-Tbsp. Dijon Mustard.
  • 2-Tbsp. Sweet Pickle Relish.
  • 2-Tbsp. Mayonnaise.
  • 1 ½ Tbsp. Capers.
  • 1-Tbsp. White Wine Vinegar.

 

cooking, food

Left Over Lunch- Chicken Tagine with Cherry Tomatoes, And Dates over Couscous, and Marinated Cucumbers, Cherry Tomatoes, and Nicoise Olives on the side.

Chicken Tagine2 lowrez

I do a lot of cooking and most dishes are for two so often I have leftovers. Saturday’s lunch was two dishes.  Chicken Tagine with Cherry Tomatoes,  and Dates over Couscous, with Marinated Cucumbers, Cherry Tomatoes, and Nicoise Olives on the side.

I made the Chicken Tagines yesterday.

Chicken Tagine1 lowrezIngredients

  • 10 oz. Chopped Chicken Breast.
  • ¾ Cup Couscous.
  • 6 oz. Cherry Tomatoes.
  • 1 Yellow Onion.
  • 1 bunch Cilantro and Mint.
  • 2 cloves Garlic.
  • 1 oz. Dried Noor Dates
  • 2 Tbsp. White Wine Vinegar.
  • 1 1 in piece Ginger.
  • 2 Tbsp. Tomato Paste.
  • 2 Tsps. Ras El Hanout.

 

Mise en place

  • Peel and roughly chop Garlic.
  • Peel and finely chop Ginger.
  • Peel and finely dice Onion.
  • Rough chop the Dates.
  • Half the Tomatoes and season with salt and pepper.
  • Pick the Mint leaves off the stems and discard the stems.
  • Roughly chop the Cilantro.

Cooking

  • In a small pot boil 1 cup of water and the Couscous. Once boiling cover and turn off the heat for 7 minutes.
  • In a large pan heat 2-Tsp. Olive Oil and cook for 7 minutes. Set aside on a plate leaving any browned bits (the fond) in the pan.
  • Begin the Tagine. Add 2 Tsp. Olive Oil to the pan the chicken was cooked in then add the Garlic, Ginger, and Onion and cook until lightly browned.
  • Add the Tomato Paste, and Ras el Hanout and cook for 2 minutes stirring constantly.
  • Add the seasoned Tomatoes, the dates, and ½ cup of water. Cook 2 minutes until slightly thickened.
  • Finish the Tagine. Add the cooked Chicken and Vinegar and cook 1 minute stirring constantly.

Divide the cooked Couscous between to dishes. Top with the Tagine. Garnish with Mint and Cilantro.

The marinated Cucumber, Nicoise Olives, and Cherry Tomatoes were pare of the Summer Vegetable Tartines I made last week. I think the extra week in the refrigerator helped.

cooking

Cheesey Summer Vegetable Quiche

Cheesey Summer Veg Quiche

Here is a great lunch for those summer days of great vegetables. If you don’t have to drive have a glass of wine with it.

Ingredients

  • 1-cage free Egg.

  • 2 small Pie Crusts.

  • 6 Oz. Cherry Tomatoes

  • 1-bunch of Chives.

  • 3-cloves Garlic.

  • 1-Red Onion.

  • 1-Summer Squash.

  • ½ cup Ricotta Cheese.

  • 4-Oz. Mozzarella Cheese.

  • Olive Oil

Mise en place 

  • Peel and finely slice the Onion. I used a mandolin.

  • Half the Tomatoes into a bowl and season with salt and pepper.

  • Peel and slice the Garlic.

  • Finely slice the Squash. I used mandolin.

  • Finely slice the Chives.

  • Tear the Mozzarella into small pieces.

Cooking 

  • Preheat oven to 425.

  • Heat 1-Tsp. Olive Oil in a frying pan and cook the Onions and Garlic for 4 minutes stirring frequently.

  • Add the Squash to the pan and continue stirring frequently for 2 minutes more.

  • Add the Tomatoes and continue stirring frequently. Then turn off the heat.

  • Wisk 2 Tbsp. Olive Oil, the Egg, the Ricotta Cheese, and 2 Tbsp. water until smooth. Then add the cooked vegetables and gently fold together.

  • Spoon the mixture into the 2 pie shells, place the shells on a cookie sheet, and bake for 11 minutes.

  • Then remove from the oven and top with the torn-up Return to the oven but watch it to make sure the pie crust does not burn but is a golden brown and the Mozzarella has melted.

  • Remove from the oven for at least 5 minutes. Then garnish with some of the chives and serve with fruity white wine. I used a Chenin Blanc.

sansar

Sansar’s road to acceptance just got longer

Vive HMDJust the idea of putting something like this on my head was making me nauseous. But I was thinking of buying a head mounted display and trying one with Sansar until I heard the following, “if you are using a VR rig, you cannot see the chat, nor can you respond, because you cannot type while using the rig.”.

Assuming this is true it is a problem for me and probably some others. Why? Because of an injury I can’t physically talk but I can type. It seems if I bought a HMD I could walk around a look at things but I couldn’t communicate. This sure doesn’t seem like social VR to me.

Getting information about Sansar is not easy. Is this true?

astrophotography

Astronomical Images from the past. 8/10/17

Flame Nebula

I am going to add some of my astrophotography to this blog. I have been making astronomical images since early in the 21 century. These images are older images. Unfortunately, the computer I stored most of my astrophotography images on crashed and I lost most of the images.

The above image is the Flame Nebula. It is a sub section of the great nebula in the constellation of Orion.

T5-AniThe image was made with a remotely controlled .333 meter telescope in Mayhill, New Mexico, USA. The CCD camera was cooled close to 0 degrees centigrade and the exposure was about 3 hours to 72 registered and stacked FITS images using Red, Green, and Blue filters and processed with CCD and Photoshop software. I lost the image of the telescope but this is what it looked like.

Carinea Nebula

This is the Carina Nebula as viewed from a telescope in Siding Springs, New South Wales, Australia in 2014.

At present iTelescope has 20 telescopes in Spain, 2 locations in the US, and Australia. They are all remotely controlled over the Internet.

Refractor

They range from a refactor of 105 mm.

 

 

 

 

 

 

 

 

 

to

Big telescope

To the BCL .7 meter (27 inch) Corrected Dall-Kirkham Astrograph with a 9 Megapixel CCD running at -35 degrees centigrade.