Our family has always admired Leonard Nimoy, and his famous character, Spock.
Biscuit likes to tell about playing Star Trek with school friends when she was about 12. A few years later, Nimoy played summer stock on the North Shore (Beverly, MA) in a production of Camelot. The production borrowed one of the Atwood’s sheepdogs. So she got to meet him. Biscuit and her friends even made cupcakes for him.
We grew up with Roddenberry’s classic Star Trek, but our kids grew up with The Next Generation. They learned about Spock through the movies, and then, eventually, through the original series.
And Alex taught himself to make Spock ears.
I’ve been looking for a substitute for PC Quicken that I could run on my Mac. I figured, “How hard can it be to create something with the features I need?” Too hard, I guess. Quicken’s own Mac version falls short in a lot of ways, too, but that’s another story.
I tried Moneydance. It doesn’t download all of the accounts I need.
I tried iBank. It came a lot closer, especially if you’re willing to pay for their “direct access to banks” subscription. However, they haven’t figured out what it means to reconcile an account without a paper statement.
How 20th century of them.
Continue reading iBank and Moneydance fail
No, I’m not talking about the ones we tie with ropes. I’m talking about the obscure rectangles shown at left. Adult scout leaders in the BSA receive these knots for training, service, and achievements.
But they’re incomprehensible to most people, even scouting volunteers. I just created an online resource if you’d like to ‘crack the code’ posed by these knots.
Continue reading Learning the Knots
CJ emailed me this link to a Bonham’s auction last summer. They sold a “complete set” of the Digital Computer Newsletter, a periodical Dad started in the late 1940s to share information about computers under construction or in operation. The issues range in date from 1949 through 1962.
This is one of the earliest computer technology periodicals out there. The auction brought over $4,000.
Unfortunately we didn’t keep a “complete set” like that ourselves. I have the first issue tucked away at the bank, and a few other gems. I don’t know what the other items are worth.
Continue reading Dad at auction
I’ve downloaded the Senate’s report on the use of torture by the CIA. I’m reading through the summary. It’s about as bad as it could have been – misleading reports of effectiveness, poor oversight at all levels, and a level of abuse worse than many expected.
The terrorism guy from Clinton’s administration, Richard Clarke, as well as people from the FBI (and some I spoke to at security conferences) claimed that standard (non abusive) interrogation techniques were going to prove more effective than the torture. This report confirms.
This recipe was once attributed to a friend Kelly who made wonderful chicken enchiladas for her catering business. We’ve always enjoyed Kelly’s recipe, and we uncovered an original version of Kelly’s recipe. We served these when Alex had his Eagle Court of Honor.
The recipe below is a lot easier than Kelly’s. It’s almost as good, but almost isn’t always what we want.
Each recipe makes one 8×13 pan.
You can, in theory, substitute hamburger and beef broth for the chicken, but we’ve never tried it.
- 1 cooked chicken
- 2 packages of taco seasoning (follow instructions on package)
- 8 oz. cottage cheese
- 8 oz. sour cream
- 2 cups cheddar cheese
- 1/2 cup salsa
Mix ingredients. Roll into flour tortillas to make 8-10. Place in 8×13 pan.
- Flour & butter
- 1 can chicken bouillon
- 8 oz. sour cream
- 1 can green chilies
- 1 cup cheddar cheese
Melt 6 tablespoons butter, add 6 tablespoons of flour, and make a paste.
Heat the bouillon and add to the paste.
Add sour cream and green chilies, Mix to make the sauce.
Pour the sauce over the tortillas in the pan. Sprinkle the 1 cup of cheddar cheese over the top.
Bake 1 hour at 350 F.
Let stand for 10 minutes before serving.
Garnish with lettuce, tomato, and sour cream.
5 large yams
Cointreau or Triple Sec 1/3 cup
Butter 6 T.
1/2 c. sugar
1/4 c. bourbon
1 tsp. cinnamon
1/ tsp. nutmeg
1/8 tsp. clove
1/2 tsp. salt
1/8 tso ground white pepper
Brush yams with vegetable oil. Bake for 30 minutes at 450 degrees.
Cool, peel and cut them into 3/4 inch slices.
Heat other ingredients in a sauce pan.
Layer yams with sauce.
Bake 20 minutes at 350 degrees covered.
Take the cover off. Mix gently and put 2 last T butter on top.
Bake 20 minutes more uncovered
Note: This recipe is from the Spinelli/ Moore’s favorite cajun cookbook. They brought this
for Thanksgiving one year and its become a tradition in our home ever since.