Morning Show (445)

Wednesday, 10 September 2014 05:37

Geek of the Week: Apple Pay

After introducing the new iPhone 6, 6Plus and the Apple Watch, this week, Apple announced Apple Pay, a digital wallet, integrated into the new devices that will let you use your phone to pay for purchases online and at the register. Like some credit and debit cards are already doing, the technology uses near-field communications. While pressing your fingerprint to the phone's screen, hold the phone near the credit card keypad at the register and your payment will be accepted. Macys, Walgreens, McDonald's, Subway and Staples are already on board and planning to participate with the service rolls out in October.

Online, Apple Pay will act like PayPal, where you pay for goods by entering your Apple Pay account information, not your credit card number.

The service is free...but the iPhone 6 will set you back $299 (with a two-year carrier contract)

Monday, 08 September 2014 08:47

Grace's MOTIVATION Monday, Sept. 8

Bigger than the fight...   

courtesy of greatday.com

Just because someone is rude or petty to you is not a reason for you to act the same way. Instead, take the opportunity to rise above the pettiness to a more powerful and effective level.

You never truly win by fighting. You win by being bigger than the fight.

Rudeness and hostility are unmistakable signs of weakness and insecurity. Don’t weaken yourself by giving in to them.

Choose honest, honorable, benevolent objectives and pursue them with respect, positive action, diligence and understanding. Rather than letting small-minded people pull you down, push forward with integrity and commitment to goodness.... (MORE) 

 

For More MOTIVATION: 

Visit our WAVE FB page

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--visit Churchinthecircle.com)

 

Friday, 05 September 2014 05:16

Apple and Fig Salad

Serves 10

 

8 cups mixed greens, washed, dried and torn
3 granny smith apples, peeled, cored, and julienne
1 1/2 cup radishes, julienne
1 1/2 cups dried figs, chopped
1 cup toasted almond slivers
10 thin slices proscuitto
1 1/2 cup parmesan flakes

Preheat oven to 370°.
Place proscuitto slices separately on a baking sheet.  Bake until crisp, approximately 10 minutes.  Allow to cool. Break into strips
Toss all ingredients together in a large mixing bowl along with champagne vinaigrette.

 

Champagne Vinaigrette

1/2 cup Champagne vinegar
1/4 Dijon mustard
1/4 cup honey
1/4 cup extra virgin olive oil
Salt and pepper to taste.

Whisk ingredients together adding oil last to create an emulsion.  Adjust seasonings to taste.

Wednesday, 03 September 2014 07:05

You Pick the End Zone

Brownie fans are invited to pick the end zone design for First Energy Stadium!  Click here to pick your favorite, brown block letters on an orange background or orange letters on a brown background!  Voting ends Friday at noon!

Wednesday, 03 September 2014 05:52

Geek of the Week: Check

Never miss a bill payment again!  From Intuit, the makers of Quickbooks, comes this app that keeps track of your bills and your account balances, and pays your bills for you, automatically and on-time.  Get reminders when bills are due and either pay them immediately with the push of a button or schedule a payment.  You also receive alerts when your balance is low so you don't get hit with overdraft charges.  You can also pay with a credit or debit card, though there is a fee associated...direct account payments are free.  The app works even if your bank doesn't offer its own mobile banking app.

 

Check is free on GooglePlay and in the AppStore.

Tuesday, 02 September 2014 08:22

Grace's MOTIVATION Tues, Sept. 2

Love for life....

Stop worrying and just do. Stop judging and just do.

Think about what you’re doing, but not so much that you fail to do it. Plan and prepare, but don’t stop with mere planning or preparation.

Put your energy into taking action rather than into second guessing. Keep your focus on why you’re choosing to move forward instead of getting caught up in the challenges that you’ll eventually transcend.

Don’t use your beautiful, powerful creativity to think of grand and glorious excuses. Use that creativity to remind yourself and to experience for yourself how great it feels to make a difference.... (MORE)

courtesy of greatday.com

 

More MOTIVATION: 

Visit the WAVE's FB page

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--visit Churchinthecircle.com)


 

Thursday, 28 August 2014 19:37

Peach Cobbler Ice Cream

(One quart)

For Ice Cream:
5 egg yolks
1 cup sugar
2 cups heavy cream
2 cups whole milk
1 teaspoon ground cinnamon

Place egg yolks and sugar in a large bowl and whisk until mixture is pale yellow and thick.  Set aside.

In a medium saucepan, heat the cream, milk, cinnamon and to just a boil. Allow to cool a little. Gradually whisk into the egg mixture, adding slowly and whisking constantly to prevent cooking the eggs.  Return mixture to saucepan and cook gently, stirring constantly until mixture thickens slightly and coats the back of a spoon.  Do not boil.

Strain mixture, cool to room temperature in an ice bath, then cover and refrigerate until completely cold. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Once ice cream is made but still in “soft serve” mode mix in crumble pieces and peach mixture.  Freeze overnight to harden completely.

For Crumble Mix in:
1/3 cup all-purpose flour
1/3 cup rolled oats
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup unsalted butter, chopped and chilled

Preheat oven to 350° F.

Mix ingredients together until well incorporated.  Spread onto a parchment lined cookie sheet in a thin even amount. Bake until cookie like, approximately 8-12 minutes.  Allow to cool completely.  Break into chunks.

Peach Mix In:
½ cup peach juice
2 tbsps. brown sugar
2 tbsps. cornstarch
1 1/2 cups fresh peaches, peeled and diced
1/8 tsp cinnamon
1tsp vanilla bean paste

Cook ingredients together in a saucepan until mixture thickens. Allow mixture to cool completely.

 
Tuesday, 26 August 2014 13:31

Geek of the Week: Hyperlapse

Yesterday, Instagram announced the release of their new app that allows you to take high-quality, time-lapse video with your phone. It also takes the “bounce” out of your footage, making it look like you shot it with a Steadicam. No Instagram account required, by the way.

So far, Free in the AppStore

An Android version is in development.

Monday, 25 August 2014 08:40

Grace's MOTIVATION Monday, Aug. 25

Value in your life...

Don’t discount what you already have. There is great value in your life if you will simply open yourself up to see it, to appreciate it, and to make meaningful use of it.

Sometimes the challenges can seem so overwhelming that they block out everything else. Yet when the challenges are at their greatest is precisely when you can benefit most from connecting to the abundance in your life.

That abundance is absolutely there. So how do you see it, and make use of it?

Start by being thankful for the life you have, and for the people, places, things and events in it. Then, focus on a vision of exactly how you would like your life to be, if it could be any way you choose..... (MORE)

courtesy of greatday.com

 

 

More MOTIVATION:

Visit the WAVE's FB page

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--visit Churchinthecircle.com)

Friday, 22 August 2014 05:27

Caprese Quinoa Salad

Serves 6

2 cups quinoa
2 ½ cups water
1 cup fresh mozzarella, diced
2 cups tomatoes, diced
Salt and pepper to taste
1 recipe of herb pesto

Boil water and add quinoa.  Allow to cook until quinoa is al dente.  Drain any excess water. Cool quinoa. Mix all ingredients together in a bowl and toss with vinaigrette.

 

Pesto Vinaigrette
2 garlic cloves
3 cups fresh basil
1/3 cup toasted pine nuts
½ cup grated parmesan cheese
½ cup olive oil
1/4 cup white balsamic vinegar

In a food processor, mince the garlic.  Add the basil, nuts, and cheese.  Slowly add the olive oil until the sauce is desired consistency (you may use more or less of the oil). Add vinegar and allow mixture to blend.  Toss with salad

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