This is a game for iPhone and iPad users. Sort of like Flappy Bird where you tap the screen to make your bird flap his wings...in this situation, you tap the screen every time you want the character to take a step.
Nobody wants to break their mother's back...so the object of the game is to avoid stepping on cracks (and other obstacles). It is way harder than you think.
Added bonus: the main character looks like he should be in a Dire Straits video.
Free on iTunes give it a try!
1 lb. small red new potatoes, scrubbed and halved
6 large eggs
1/2 lb. green beans, stems trimmed
2 cups grape tomatoes, halved
1/4 cup black or Kalamata olives
Salt and pepper to taste
(You can add tuna fish either canned or fresh that has been seared if desired)
Separately boil green beans and potatoes until fully cooked. Set aside to cool.
Boil eggs until hard boiled.
Chop green beans into bite size pieces. Slice potatoes into medallions. Peel eggs and slice into quarters.
Arrange all salad items neatly on a salad platter. Drizzle with dressing and serve.
Honey Balsamic Vinaigrette
1/4 cup Balsamic vinegar
1 Tbsp. Dijon mustard
2 tsp. honey
1/4 cup extra-virgin olive oil
Ground pepper In a food processor blend together vinegar, mustard, honey and pepper.
Slowly add oil to create an emulsion. Toss with salad.
Makes 2 dozen
3 Granny Smith apples, peeled, cored, diced
2 Tbsp. sugar
1 tsp. cinnamon
1 cup whole milk
2 Tbsp. unsalted butter, melted
2 tsp. cinnamon
2 tsp. granulated sugar
1 tsp. nutmeg
1 Tbsp. pure vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
Vegetable oil for frying
1 1/2 cups powdered sugar
2 Tbsp. apple juice
1 Tbsp. milk
1 tsp. pure vanilla extract
In a medium mixing bowl combine apples, sugar and cinnamon. Set aside for 15 minutes.
In a large mixing bowl, whisk together milk, eggs, melted butter, cinnamon, sugar, nutmeg and vanilla. Add apple mixture and mix.
Sift together flour, salt, and baking powder. Mix dry ingredients into batter.
Heat the oil in a large skillet to 365-370° F.
Using an ice cream scoop, carefully scoop one to two scoops of the mixture into the hot oil and fry until golden brown on all sides. Remove from oil and drain on a cooling rack over a paper toweled lined baking sheet.
In a different mixing bowl, whisk together glaze ingredients and dip fritters into glaze. Return fritters to rack for a couple minutes to allow glaze to set up.
I have mentioned both of these products here before, but not together. Last summer, I purchased the Karma Go portable 4G wifi hotspot to take camping. The hotspot is pay-as-you-go, so there's no plan and no contract. Simply load it with data (about $14 per gig) and use as little or as much as you need. The data never expires.
The Karma Go requires web site authentication to use it, so you must have a web browser, you can't just enter a wifi password. Recently, Roku launched an update for their streaming stick to allow it to talk to wifi hotspots that require this sort of access (click here to read that post).
Last weekend, I moved to a new house and I don't have cable yet. This was a problem for Game 6. My family wanted to watch the Cavs, but we didn't want to go to a bar to do it.
We were able to live stream ESPN through the Karma Go, to the Roku stick and onto our TV...in full, high definition.
The Karma Go costs $119 at YourKarma.com (data not included...get 10Gigs for $100).
*streaming the game at up roughly 1GB of data.
Roku Stick costs $50 in stores or at Roku.com
1 cup warm water (95° - 110°)
2 packages dry yeast
1 tsp. sugar
3 cups all purpose flour
1 Tbsp fresh rosemary, minced
1 tsp sea salt
1/4 cup extra virgin olive oil
8oz shredded mozzarella
8oz shredded fontinella cheese
8oz provolone cheese
Preheat oven to 400° and heat grill. Place water in a bowl, stir in yeast, att 1tsp sugar. Cover with plastic wrap and let it proof for 10 minutes in a warm spot.
Mix 2 cups flour and rosemary with the proofed yeast. Mix with the help of a fork. The dough will be sticky and wet. Place in a bowl covered wth plastic wrap and alow to rest for 30 minutes or more in a warm spot away from drafts.
Add remaining 1 cup of flour, 1/4 cup of olive oil and salt. Mix ingredients well by hand or in food processor. Work the dough for 10 minutes until smooth and elastic (adding a little more flour or water as needed).
Shape the dough into a ball and place into an oiled bowl. Cover with plastic wrap. Let dough rise until double in bulk for 40 minutes.
Punch down and divide dough into two equal pieces. Roll out each piece to about 1/4" thickness. Brush lightly with olive oil and sprinkle with salt. Grill pizza dough then remove from grill and place on cookie sheet.
Top with cheese. Bake in oven for 5 minutes or until cheese melts. Remove and cut to serve.
As planting season gets underway, here's a flower identifying app that some are calling Shazam for plants! Take a picture of the plant, answer a question or two about the plant (ie region, leaf shape) and Pl@ntNet searches its database to identify the plant or flower you're admiring in the woods or in your neighbor's garden!
The app was developed in France and has an extensive index of European plantlife, but its spreading --like wild flowers-- to North America!
1/4 cup bread crumbs
1/4 cup grated Parmesan
8 oz. lean ground turkey
1 sm. onion, minced
1/4 cup fresh Italian parsley, chopped
1 tsp. garlic, minced
1 tsp. salt
1 tsp. freshly ground black pepper
3 Tbsp. olive oil
1 lg. onion, minced
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4 inch dice
2 lg. zucchini, rinsed and cut into 1/4 inch dice
2 potatoes, peeled and cut into 1/2 inch chunks
1 cup dry white wine
4 qt. vegetable stock
1 lb. fresh spinach, stems trimmed, leaves cut into thin strips
1 cup green beans, chopped into ½ inch pieces
1/2 cup fresh basil, chopped
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese
To make the meatballs: Mix egg whites, bread crumbs, parmesan, ground turkey, onion, parsley, garlic, salt and pepper in a large bowl to blend. Using 1 teaspoon for each, shape the meat mixture into meatballs. Place on a baking sheet and bake for 20 minutes at 350°.
To make the soup: Heat the oil in a large stockpot over medium-high heat. Stir in the onion, garlic, carrots, zucchini, beans, potatoes and cook, stirring frequently for 10 minutes until the vegetables are caramelized. Add the wine to deglaze the pan. Pour in the stock and allow to simmer 20-30 minutes. Then add the spinach and meatballs stirring occasionally for 5 minutes.
Season to taste with salt and pepper. Serve in large bowls with plenty of Parmesan cheese.
This is the last music player you'll ever need on your iPhone. It handles your playlists and your library, but more important...it converts the audio into 3D Surround Sound.
It only works with locally stored music, and there's a slider to control the intensity of the 3D experience, so you're not looking over your shoulder all the time. It also adjusts its output to account for whether you're wearing over the ear headphones or ear buds.
Its Free in iTunes...but after 5 days, if you want to keep using it, it'll cost you $3.
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
In a large bowl, combine crust ingredients, mix well. Divide the dough into 48 one-inch balls. Press balls into miniature muffin tins with a tart tamper.
1 can (14 oz.) sweetened condensed milk
1 pkg. vanilla sugar
Pinch of salt
1 cup key lime juice
1 tsp lime extract
2 (8 oz.) pkg. cream cheese, room temperature
1 cup heavy cream, whipped with 1/4 cup powdered sugar
Zest and juice of 2 limes – 2 additional limes to slice for garnish
1 envelope unflavored gelatin, sprinkled over 1/4 cup cold water to soften
In a mixing bowl, beat cream cheese until smooth and fluffy. Beat in condensed milk until blended.
On low speed, add key lime juice, vanilla sugar, lime extract, salt, zest and juice of 2 limes. Increase speed and beat until blended.
Heat gelatin in microwave 10 seconds to melt. Stir into lime filling. Fold in whipped cream. Fill mini crusts, and then refrigerate muffin tins for 2-3 hours or overnight. Garnish with lime slices dredge in granulated sugar and serve.
This website was created by a student at the University of Akron.
It matches up teens who do lawn work with people who need lawn work done!
As a property owner, you can post jobs needed for free, and look for workers in your area to do them.
As a worker (15yrs and up), you can search for jobs in your area and create a profile outlining your skills and the type of jobs you're willing to do.
**the web site is in the extremely formative stages right now and there aren't many posting for jobs or from workers. But with Summer approaching, things will be heating up.
Makes 4 Servings
3 medium fennel bulbs (1 1/4-1 1/2 lbs) shaved
1/3 cup extra virgin olive oil
Juice from 2 Meyer lemons
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
¼ cup of grated parmesan
2 tablespoons flat-leaf parsley, chopped
If the fennel still has its stalks, trim them away and any unattractive outer leaves. Use an Asian Mandoline to shave fennel into paper-thin slices.
Place the lemon juice, salt and pepper in a large bowl, slowly add the oil and whisk to combine. Add the fennel and toss to coat each slice with some of the vinaigrette.
Mound the salad attractively on a platter or divide among 4 plates. Sprinkle the parmesan cheese over the salad. Finish with parsley and serve.
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.
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.
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 Image2Emoji.com, 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)