Greetings, Larry!

Back in the carefree days of youth, I met a kid named Larry (Serle at the time, though he reverted to Grinnell as an adult) and we spent a lot of time on various geeky kid activities, mostly stamp collecting, watching bad TV, and hanging around the local hot spots like the Smithsonian Institution. Larry just wrote a blog entry about our days in DC and how it led to his visit to an unrestored Enola Gay. Continue reading Greetings, Larry!

Thoughts on a District Website

I’m the chairman of the local scouting district, and our new district executive has taken the lead on moving our web site to a content management system. The council is using Dot Net Nuke for this, so we just had a morning of training on it.

So I’m taking some time here to write down my thoughts on how to organize a district web site. These observations take a particular eye towards using Dot Net Nuke as the host platform. Continue reading Thoughts on a District Website

WordPress Upgrade

WordPress announced an upgrade of their blog software the other day. WordPress is the software that hosts this site.

The last “big” upgrade was tricky – enough changed so that a few things stopped working.

This one wasn’t too bad. The WordPress site claimed that most things should be compatible with this upgrade, and that seems to be true. Continue reading WordPress Upgrade

Cranberry Salsa

Yields: 1 1/2 cups

Prep time: 20 min


1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained

1/4 cup minced green onions

2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded and minced

1/2 cup granulated sugar
1/4 cup fresh cilantro leaves, minced

2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed lemon juice

2 (8-ounce) packages cream cheese

Cranberries and/or cilantro sprigs for garnish


Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.

Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).

On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.

Makes 1 1/2 cups.

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