Morning Show (449)

Tuesday, 03 May 2016 11:12

Geek of the Week: Talkshow

They call it “texting in public” and it takes long twitter or reddit threads and makes them easier to access and more focused. The host poses a topic and lets followers chime in and it reads like a Q&A session on an actual talk show...but you read it all.

Think of it as an all-text version of Periscope.

The app is available for iPhone only – but its free.

Friday, 29 April 2016 05:40

Springtime Mac and Cheese


Serves 6

1/4 cup extra-virgin olive oil

1/2 cup green onions, chopped finely

2 sweet red or yellow peppers, cored, trimmed & sliced thin

2 zucchini, peeled and sliced thin

2 carrots, peeled & chopped

6 asparagus stalks, chopped

1/4 cup fresh or frozen peas

1/4 cup dry white wine

1/4 cup vegetable broth

1 tsp. fresh basil, minced

1 tsp. fresh oregano, minced

Salt and pepper to taste

1/2 lb. elbow macaroni pasta

1 tsp. Italian parsley, minced

1/2 cup freshly grated Parmigiano-Reggiano cheese 

½ cup shredded provolone cheese


Heat 1/4 cup olive oil in a 12-inch sauté pan.  Add all vegetables to the sauté pan. Cook over medium heat for 7 minutes.  


Add wine and broth.  Cook at high heat for 10-15 minutes to reduce sauce. Add basil, oregano, and half the parmesan cheese.  Add salt and pepper to taste.  


Bring a 12-quart pot of water to a boil.  Add salt, then pasta and cook until “al dente”.   


Drain pasta and toss with sauce.   


Sprinkle with parsley and remaining cheeses, and serve.

Tuesday, 26 April 2016 13:37

Geek of the Week:

A few years ago, it was a popular thing to print a picture that made up of thousands of little pictures. Well it's time for that to be ushered into the 21st century. With, you can upload your own image and the website will convert it to a picture made with hundreds of little emoji.

Then share it on social media!



(below is a picture of Pottsy made of pigs, chocolate chip cookies and smiley faces)


Thursday, 21 April 2016 11:49

Honey Apple Walnut Bars

Makes 12-16 bars


1 1/2   cups AP flour

1 1/2   cups quick-cooking oats   

1  cup tightly packed light brown sugar  

1 teaspoon baking soda   

1/2  teaspoon salt   

1 1/4 cups unsalted butter, room temperature

1/2  cup honey   

3 tablespoons corn starch   

3 Granny Smith apples, peeled, cored, small chopped 

1/2   cup coarsely chopped walnut pieces   


Preheat oven to 350°F. Line a 13 by 9 baking dish with aluminum foil and spray foil with cooking spray. 


In large bowl, stir together flour, oats, brown sugar, baking soda, salt and butter with until crumbly. Reserve 1 cup of the mixture and set it aside.  Take remaining crumble mixture and press firmly into the bottom of the prepared pan.  Bake for approximately 10 minutes until it begins to get a golden brown color. 


In a separate bowl, combine honey and corn starch.  Mix with apple and walnuts and spread fruit mixture over crust.  Sprinkle reserved crust mixture evenly over the top.


Bake 20 to 25 minutes or until golden brown. Cool completely.

Tuesday, 19 April 2016 13:53

Geek of the Week: LikeSo

This app is a must-have for anyone graduating high school or college and entering the work force...and it's recommended for everyone who speaks to other people during the course of their day. The app teaches you to stop over-using words like “like”, “so”, “totally”, “literally”, “ya know” and “whatever”.

Through a series of questions, you speak your answers into the phone and the app analyzes how quickly you are able to answer, how articulate you are, and how often that really, really irritate co-workers, or worse yet, people who are interviewing you job. Er'whatever, ya know what I mean?

LikeSo is only available for iPhones and is $0.99 on iTunes

Friday, 15 April 2016 07:22

Pot Stickers

Recipe by Chef Tim McCoy

Makes 30 pot stickers.


2 cups all-purpose flour, plus additional for kneading
6 cups shredded Napa cabbage
4 ounces ground pork 
1/4 cup finely minced scallions
1 Tbsp. ginger, finely minced
1 Tbsp. soy sauce
1 1/2 tsp. sesame oil
2 tsp. plus 4 Tbsp. vegetable oil
1 tsp. rice wine
1/2 tsp. sugar


Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough. Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly damp cloth and allow to rest for 1 hour.


Blanch cabbage in boiling salted water and drain well. Set aside.


In a medium bowl, combine the pork, scallions, minced ginger, soy sauce, sesame oil, 2 tsp. vegetable oil, rice wine, and sugar. Add cabbage and set aside.


After the dough has rested, continue kneading 5 more minutes on a lightly floured surface. The dough should be elastic, smooth and not sticky. Roll the dough into a rope about 15 inches long. Cut the rope into 1/2-inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner. Cover all unused dough with a slightly damp cloth.


Place about 2 tsp. of pork in the center of each round of dough. Fold in half to form a half-moon, and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough to seal the dumpling. Dust each dumpling lightly with flour. Stand each dumpling so the rounded edge is upright.


Heat a skillet over medium-high heat until hot but not smoking. Add 1 Tbsp. oil, and add 8 dumplings, rounded-side up, about 1/2 inch apart. Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok. Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated. Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time.

Tuesday, 12 April 2016 13:40

Geek of the Week: Roku OS7

If you've ever taken your Roku box or streaming stick with you anywhere like college or a hotel, hoping to tap into their free wifi and stream a movie, you know the problem. To access their wifi, you need a web browser...and Roku doesn't have a web browser. Until now...kinda.

A recent operating system update (7.0) now offers “Hotel and Dorm Connect”, a feature that skirts the web browser issue. All you need is a Roku and a smartphone.

Plug in the Roku to the TV as you normally would. In settings, search for the wifi network you wish to use. You'll get an error message that says “no internet” Don't panic. A window should pop up with an option to select “I am at a hotel or college dorm”. Select that option then follow the on-screen instructions!

Essentially, this feature allows you to select the Roku as the wifi network you wish to join from your PHONE. Once you are connected to the Roku, open a web browser on your phone, enter the credentials and you'll be up and streaming on your hotel TV in no time at all!

**this isn't limited to only hotels or dorms, it works on portable hotspots, convention centers, airports...anywhere wifi access is web-authenticated.

By the way...if you're a Time Warner customer, the company has been testing using a Roku in place of cable boxes in a couple markets. Stay tuned.

Friday, 08 April 2016 05:39

Rey's Portion Bread

1/2 teaspoon vegetable oil
4 tablespoons cake flour
1-1/2 tablespoons sugar
1/2 teaspoon matcha powder
1/4 teaspoon baking powder
pinch of salt
2 tablespoons whole milk
1/4 teaspoon vanilla extract

1. Place the oil in a mug and swirl around to grease the inside.
2. Add the cake flour, sugar, matcha powder, baking powder and salt into the mug, stirring together.
3. Pour in the milk and vanilla, then cook in the microwave on high for 45 seconds.
4. Let cool slightly and serve.

*images, courtesy of Disney, LucasFilm

Wednesday, 06 April 2016 05:38

Geek of the Week: Kuvee Smart Wine Bottle

Once you open a bottle of wine, it's only good for about a day. The Kuvee Smart Bottle allows you to keep an open bottle of wine fresh for about a month! Insert their specially packaged, bottle into the Kuvee Smart Bottle and the screen tells you the type of wine you're drinking, gives you a little story and history of the vineyard, and tells you how many glasses are left in the bottle. (you can even order more wine...right from the bottle!). Want to switch, pop out one bottle, insert another one! The specialized system prevents oxygen from coming in contact with the wine in the bottle, so it stays fresher longer. Pre-order now at

Cost is $200 and it comes with a $100 voucher for wine! Smart Bottles ship in early 2017.

Check out their demonstration video HERE.

Friday, 01 April 2016 05:22

Lemon Chiffon Pie

Makes 2 Pies

Graham Cracker Crust:
2 1/2 cups Graham Cracker crumbs
1 pkg. vanilla sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pinch of salt


1 can (14 oz.) sweetened condensed milk
1 pkg. vanilla sugar
Pinch of salt
1 (6 oz.) can frozen lemonade concentrate, room temperature
2 (8 oz.) packages cream cheese, room temperature
1 cup heavy cream, whipped with 1/4 cup powdered sugar
Zest and juice of 1 lemon
1 additional lemon for garnish
1 envelope unflavored gelatin
1/4 cup cold water to soften

Chantilly Cream:
2 cups heavy cream, chilled
1/2 cup confectioners’ sugar
1 pkg. vanilla sugar

In a large bowl, combine crust ingredients, mix well. Press into 2 pie dishes.

In a mixing bowl, beat cream cheese until smooth and fluffy. Beat in condensed milk until blended. On low speed, add lemonade, vanilla sugar, salt, zest and juice of lemon.

Increase speed and beat until blended. Heat gelatin with water in the microwave for 10 seconds to melt. Stir into lemon filling. Fold in whipped cream. Pour into crust, refrigerate 2-3 hours or overnight.

In a large mixing bowl, whip all Chantilly cream ingredients to stiff peaks. Fill a pastry bag fitted with a large star tip and pipe rosettes on top of each pie.  Place lemon slices on top of rosettes and serve.

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