http://perldoc.perl.org/
http://www.perlmonks.org/?node=Tutorials
Thursday, April 28, 2011
Tuesday, April 26, 2011
Awesome how to to remove purple fringing from photos!
http://www.great-landscape-photography.com/remove-purple-fringing.html
Thursday, February 24, 2011
19 Simple, Do-It-Yourself Snacks
This looks awesome!!:
Making your own snacks to have at home or take with you is usually far more nutritious -- and economical -- than relying on packaged foods.
Here are some snack suggestions:
- Guacamole (look for the 100-calorie packs in the refrigerator section) or small can of bean dip and baked snack chips or toasted whole wheat pita bread, broken into chips
- Low-fat microwave popcorn tossed with Parmesan cheese
- Trail mix ingredients: 1/4 cup each: whole-grain cereal, raisins or dried cranberries, and 2 tablespoons each: sunflower seeds or chopped nuts
- Low-fat ice cream topped with fresh fruit
- Snack size (8 ounce) box of low-fat plain or chocolate milk and whole wheat pretzels
- Whole-grain crackers, string cheese, and mango slices
- Cooked or raw vegetables with low-fat ranch dressing, and a hard-boiled egg
- Instant oatmeal made with milk in the microwave with 1 teaspoon cocoa powder stirred in and topped with sliced raspberries or strawberries
- Whole-wheat pretzels with peanut butter, almond butter, or sunflower seed butter
- Cherry chocolate smoothie: Combine 1 cup low-fat milk, 1/2 cup vanilla low-fat yogurt, 1/2 cup frozen or fresh pitted cherries, and 2 tablespoons dark chocolate chips in a blender or food processor and mix until smooth.
- Bowl of whole-grain cereal and low-fat milk
- Edamame
- Small container of Greek yogurt
- Mini bagel spread with low-fat cream cheese and strawberry jam, and low-fat milk
- Hummus and whole wheat pita chips
- Half a sandwich and glass of orange juice fortified with calcium and vitamin D
- Slice of pizza
- Hard-boiled egg and whole-grain roll
- Pistachios in the shell and glass of chocolate milk
Sourced from: WebMD:
https://www.webmdhealth.com/nl/nlv.aspx?id=gbf7sLIjlyw=&s=30141
Making your own snacks to have at home or take with you is usually far more nutritious -- and economical -- than relying on packaged foods.
Here are some snack suggestions:
- Guacamole (look for the 100-calorie packs in the refrigerator section) or small can of bean dip and baked snack chips or toasted whole wheat pita bread, broken into chips
- Low-fat microwave popcorn tossed with Parmesan cheese
- Trail mix ingredients: 1/4 cup each: whole-grain cereal, raisins or dried cranberries, and 2 tablespoons each: sunflower seeds or chopped nuts
- Low-fat ice cream topped with fresh fruit
- Snack size (8 ounce) box of low-fat plain or chocolate milk and whole wheat pretzels
- Whole-grain crackers, string cheese, and mango slices
- Cooked or raw vegetables with low-fat ranch dressing, and a hard-boiled egg
- Instant oatmeal made with milk in the microwave with 1 teaspoon cocoa powder stirred in and topped with sliced raspberries or strawberries
- Whole-wheat pretzels with peanut butter, almond butter, or sunflower seed butter
- Cherry chocolate smoothie: Combine 1 cup low-fat milk, 1/2 cup vanilla low-fat yogurt, 1/2 cup frozen or fresh pitted cherries, and 2 tablespoons dark chocolate chips in a blender or food processor and mix until smooth.
- Bowl of whole-grain cereal and low-fat milk
- Edamame
- Small container of Greek yogurt
- Mini bagel spread with low-fat cream cheese and strawberry jam, and low-fat milk
- Hummus and whole wheat pita chips
- Half a sandwich and glass of orange juice fortified with calcium and vitamin D
- Slice of pizza
- Hard-boiled egg and whole-grain roll
- Pistachios in the shell and glass of chocolate milk
Sourced from: WebMD:
https://www.webmdhealth.com/nl/nlv.aspx?id=gbf7sLIjlyw=&s=30141
Wednesday, February 23, 2011
OMG! Thank you whomever wrote this article! How to disable the stupid-@#%* Automatic Update restart notification on windows XP mahines
Srsly. from the bottom of my heart. Thank you!
http://www.online-tech-tips.com/computer-tips/disable-restart-now/
(If you work in engineering and support and are on the systems all day, its quite annoying to work on a webex session an have a stupid @#$*^@ popup about the updates come up every 10 minutes.) How about turning them off completely? Yes! It works and it is A W E S O M E!!
http://www.online-tech-tips.com/computer-tips/disable-restart-now/
(If you work in engineering and support and are on the systems all day, its quite annoying to work on a webex session an have a stupid @#$*^@ popup about the updates come up every 10 minutes.) How about turning them off completely? Yes! It works and it is A W E S O M E!!
Tuesday, January 25, 2011
Sunday, January 16, 2011
30 Mile base-mile ride :)
30 miles, ~ 2 hours, burning 2200 kcals and a wonderful day to enjoy the weather :)
Untitled by anthony.rojas@gmail.com at Garmin Connect - Details
Untitled by anthony.rojas@gmail.com at Garmin Connect - Details
Thursday, January 13, 2011
3 Keys to Your Offseason Diet | Page 2 | Active.com
3 Keys to Your Offseason Diet | Page 2 | Active.com
nything Goes Granola
Makes: About 9 cups
Time: 30 minutes
5 cups rolled oats or other rolled grains (not quick-cooking or instant)
3 cups mixed nuts and seeds such as sunflower or sesame seeds, walnuts, pecans, almonds or cashews
1 cup shredded, unsweetened coconut
1 teaspoon ground cinnamon, or other spices to taste
1/2 to 1 cup honey or maple syrup, or to taste
Salt
1 teaspoon vanilla (optional)
1 to 1 1/2 cups raisins or chopped dried fruit
1. Heat the oven to 350°F. In a large bowl, combine the oats, nuts and seeds, coconut, cinnamon, sweetener and vanilla if using; sprinkle with a little salt. Toss well to thoroughly distribute ingredients. Spread the mixture on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The granola should brown evenly; the darker it gets without burning, the crunchier it will be.
2. Remove pan from oven and add raisins. Cool on a rack, stirring now and then until the granola reaches room temperature. Put in a sealed container and store in refrigerator; it will keep indefinitely.
Not Your Usual Ratatouille
Makes: 4 to 6 servings
Time: 30 minutes
1 medium or 2 small eggplants (about 8 ounces)
Salt
1/4 cup olive oil
Freshly ground black pepper
1 small head cauliflower, trimmed and cut into florets
1 small onion, chopped
1 tablespoon minced garlic
1 red bell pepper, cored and chopped
2 medium tomatoes, cored and chopped
1 tablespoon chopped fresh thyme
1/2 cup chopped basil leaves, for garnish
Good vinegar or freshly squeezed lemon juice, optional
1. Trim the eggplant and cut it into large cubes. If the eggplant is big, soft or especially seedy, sprinkle the cubes with salt, put them in a colander, and let them sit for at least 30 minutes, preferably 60. (This will help improve their flavor, but isn't necessary if you don't have time.) Then rinse, drain, and pat dry.
2. Put 2 tablespoons of the oil in a large skillet over medium heat. When hot, add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, about 10 minutes. Remove from the pan and drain on paper towels.
3. Put the remaining 2 tablespoons oil in the pan and add the cauliflower. Cook, stirring occasionally until it loses its crunch, about 4 minutes. Add the onion, garlic, and red pepper and cook and stir for another minute or two, until soft. Add the tomato and thyme and cook for another minute until the tomato just starts to release its juice. Return the eggplant to the pan, along with basil leaves. Give a good stir, taste and adjust the seasoning, and serve hot or at room temperature, with vinegar or lemon. The ratatouille will keep for a couple of days, covered and refrigerated.
nything Goes Granola
Makes: About 9 cups
Time: 30 minutes
5 cups rolled oats or other rolled grains (not quick-cooking or instant)
3 cups mixed nuts and seeds such as sunflower or sesame seeds, walnuts, pecans, almonds or cashews
1 cup shredded, unsweetened coconut
1 teaspoon ground cinnamon, or other spices to taste
1/2 to 1 cup honey or maple syrup, or to taste
Salt
1 teaspoon vanilla (optional)
1 to 1 1/2 cups raisins or chopped dried fruit
1. Heat the oven to 350°F. In a large bowl, combine the oats, nuts and seeds, coconut, cinnamon, sweetener and vanilla if using; sprinkle with a little salt. Toss well to thoroughly distribute ingredients. Spread the mixture on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The granola should brown evenly; the darker it gets without burning, the crunchier it will be.
2. Remove pan from oven and add raisins. Cool on a rack, stirring now and then until the granola reaches room temperature. Put in a sealed container and store in refrigerator; it will keep indefinitely.
Not Your Usual Ratatouille
Makes: 4 to 6 servings
Time: 30 minutes
1 medium or 2 small eggplants (about 8 ounces)
Salt
1/4 cup olive oil
Freshly ground black pepper
1 small head cauliflower, trimmed and cut into florets
1 small onion, chopped
1 tablespoon minced garlic
1 red bell pepper, cored and chopped
2 medium tomatoes, cored and chopped
1 tablespoon chopped fresh thyme
1/2 cup chopped basil leaves, for garnish
Good vinegar or freshly squeezed lemon juice, optional
1. Trim the eggplant and cut it into large cubes. If the eggplant is big, soft or especially seedy, sprinkle the cubes with salt, put them in a colander, and let them sit for at least 30 minutes, preferably 60. (This will help improve their flavor, but isn't necessary if you don't have time.) Then rinse, drain, and pat dry.
2. Put 2 tablespoons of the oil in a large skillet over medium heat. When hot, add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, about 10 minutes. Remove from the pan and drain on paper towels.
3. Put the remaining 2 tablespoons oil in the pan and add the cauliflower. Cook, stirring occasionally until it loses its crunch, about 4 minutes. Add the onion, garlic, and red pepper and cook and stir for another minute or two, until soft. Add the tomato and thyme and cook for another minute until the tomato just starts to release its juice. Return the eggplant to the pan, along with basil leaves. Give a good stir, taste and adjust the seasoning, and serve hot or at room temperature, with vinegar or lemon. The ratatouille will keep for a couple of days, covered and refrigerated.
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