Selfie by Star

Nice shot really, but I am disturbed that she knows how to use my iPhone well enough to take a selfie. Though that might explain all those long distance calls in the middle of the night.



PDF optimization sucks

I know adobe invented it and owns it but why do their products do such a crappy job of compressing PDF’s. Come to think about it why does photoshop do such a crappy job of compressing jpgs? With recent design favoring rich, large images, either as backgrounds or page content, you would think the latest version of Photoshop would compress an image in such a way that is condusive to those uses. Well it dont. In fact Ii have taken to copying images over to Fireworks to compress them to jpgs. Fireworks will save 40 to 70 percent on average – AND – adobe is discontinuing Fireworks! Figures…

pdfzipper This site optimized my file for me for free! It worked great! No watermark and no BS – just a link to download my optimized file.

Lomo Photos of the Past

Does anyone else remember the “Lomo” camera? (link) I never got into it but a buddy of mine did (Take a bow Justin Anderson) and he took these wonderful photos of my office in The Colonial Warehouse. Check them out…

Square POS


This is so cool – I had to post it – I gotta try it out and see if it works.


shreddedSadie in the shredder – dont worry, its unplugged…


A gift from Hong Kong…

hongkongbottleI am going to do a couple of test posts and what better to post than some of my favorite gifts I have received from my friend Tony Ho in Hong Kong. I keep trying to find something here to send back but have not found anything as remotely interesting as what he sends me – I mean its Minnesota… What is unique about here? Wild rice? Minnetonka Mocs and Tonka toys are made in Hong Kong now I think…

Anyways here is an awesome present I received from Tony which was described as a bottle for “White powder”. He apologized that he sent it empty but he wanted to make sure I got it and didn’t get arrested for it… You can’t see it in this shot but in addition to that beautiful jade stopper is a small spoon (Made of Ivory) that is kept inside the bottle. Hand painted and expensive I don’t think its antique but I most certainly think of it as a treasure…

He wrote an awesome note that came with it which I might post later as well… BUT I have a couple more treasures to post which were sent from Hong Kong by Tony which I will post if you like this one… Let me know.


“Big Trouble” on “Firefly”

Big Trouble on FireflyWho watches sci-fi? Lots of you I hope – so I thought I would mention something I noticed while watching Firefly again that I thought I should pass on. In the Firefly episode “Heart of gold” S1E12, I noticed that a character performing on a stage appears to be wearing the same clothes as David Lo Pan in “Big Trouble in Little China”. It appears to be the exact outfit and hat but with the addition of a renaissance collar of some sort.

Besides needing something to post  for testing purposes I was thinking of starting a string about the use of props between movies. Cross-Propping. Ok. So I need to work on the name for the string…

Wooly tracks

woolyI always forget the name of the tree that sheds these things and I have to tell the truth its kinda fun rolling a wheelchair through! Makes quite a mess! You end up wearing half of them. I am pretty sure that i am the only person (not delivering water or office supplies) that uses this ramp so I didn’t feel like I should mention they should sweep it like the rest of the sidewalk.

Contact Google For Google Apps Support

Who knew!?!? This is actually the first i heard of google having a phone number! You can call Google for help! For all those out there who have not been able to figure out how to contact Google for support with apps, here you go. Though their sites are not good at telling us how to get help – once you get them on the phone they are actually quite helpful.

Linguine con Gamberetti (shrimp)

Linguine con Gamberetti

Seafood & Pasta. A perfect marriage of flavors. I am always searching and experimenting with pasta dishes. I adore seafood & LOVE pasta, so for me it’s a natural combination. This dish has a unexpected little kick to it from the red pepper flakes. It’s a medley of textures and flavors that explode in your mouth.

Again, timing is so important with this dish, if you take a little time and prep your ingredients & have everything handy you’ll be fine. It’s a crowd pleaser & is super quick & easy to make! I like to buy bags of frozen shrimp & have them handy in my freezer (watch for those buy 1 get 1 free specials!). Be careful when cooking your shrimp. Don’t overcook them. When they are pink & become a “C” shape they are done! If they become an “O” shape they’re overcooked & will be chewy & tough (and you don’t want that).

Add a glass of the remaining Chardonnay & Enjoy!

  • Linguine con Gamberetti (Shrimp)
  • 1 box Linguine – organic duram semolina
  • 1/2 stick of unsalted real butter
  • 1/2 cup extra-virgin olive oil
  • 2 small – medium shallots – minced (If you don’t have shallots you can use 1 small onion)
  • 3-4 cloves of fresh garlic – minced
  • 1/4 tsp. red pepper flakes (if you like spicy add a little more, if you don’t like spicy leave it out!)
  • 1 bag of medium to large shrimp – peeled
  • Kosher salt & freshly ground black pepper
  • 1/2 cup dry white wine – I use Chardonnay
  • 1 lemon – juiced
  • Fresh parmigiano regiano for garnishing (but it is better without it)
  • 1 or 2 TJ’s fire roasted red peppers, roughly cut

Put a large pot of water on the stove to boil, generously season the water with kosher salt. Add pasta & stir to make sure the pasta separates. Cook for about 8-10 minutes until pasta is al dente. Before you drain your pasta, Reserve one ladel of the spaghetti water. Drain the pasta. WHILE the pasta is cooking, in a large pan melt 1/2 of the butter & 1/2 of the olive oil over medium-high heat. Saute the shallots, garlic, & red pepper flakes until the shallots are translucent, about 3 – 4 minutes. Be careful not to burn your garlic. Season the shrimp with s/p; add them to the pan and cook until they have turned pink and have a “C” shape to them, this only takes about 2 – 3 minutes. Be careful NOT to overcook your shrimp. Remove the shrimp from the pan; Place them into your large serving bowl, set aside and keep warm. Add wine & lemon juice & bring to a boil. Add the remainder of butter and & olive oil. Return the shrimp to the pan along with the cooked pasta. Stir well & season with salt and pepper. If pasta is took thick, thin out with some of your reserved pasta water. Drizzle over a bit more olive oil, garnish with parsley & parmesan cheese (ON THE SIDE).

Buon Appetito!