Author: Andrew

30 Skippers Start Non-Stop Around the World Solo Race

The BBC NEWS is reporting the start of a 27,000 mile round the world solo yacht race that left France today.  They also have some interesting info regarding the technology used to complete this incredible journey including a look at a futuristic communications console that the skippers use to navigate around the world.

Moleskine: The Perfect Notebook?

I’ve been using a Moleskine notebook for several years.  I was introduced to them through the GTD program by David Allen.  What makes the Moleskine line of notebooks special is their solid construction & unique history

Currently there are 9 different types of notebooks so you’re sure to find one that’s right for you.  I’m partial to the Pocket Size with grid paper, although I’m thinking about changing to blank paper to help foster some creativity (think outside the lines).

I’m planning on picking up a City Notebook for Chicago before my next trip up there.  If it’s as functional as I hope I’ll be picking up city Notebooks for my planned trips to New York & Washington DC next spring.

I like to keep everything stored electronically but there are times when the laptop & PDA just won’t do…  One of my favorite brainstorming tricks is to hit up the local coffee shop with some new tunes on the iPod, my Moleskine & my favorite pen.  Tune out the world, consume some quality caffeine & capture all of the ideas that come pouring out.

Do you have a favorite tool that helps you get the job done?  Leave us a comment & tell us about it!

Cheddar Cheese Soup

This soup really hits the spot on a cold winter day.  Try substituting some of the chicken stock with your favorite stout beer.  Make sure you have a fresh loaf of crusty bread for dipping!

Cheddar Cheese Soup

1 stick of butter
3 small leeks, white part only, split in half, diced small
3 celery stalks, diced small
1 carrot, peeled and diced small
2 cloves garlic, minced
1/4 cup flour
4 cups chicken stock
1 cup heavy cream
1/2 pound Cheddar, grated, plus 1/4 cup for garnish
1 teaspoon Hot Sauce
1 teaspoon Worcestershire Sauce
1/4 cup chopped crispy bacon
2 tablespoons chopped chives
Loaf of crusty bread

In a saucepan, melt the butter. Saute the vegetables for about 3 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Dust the vegetables with the flour and stir for 3 minutes. Whisk in the chicken stock, 1/2 cup at a time. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 45 minutes. Remove from the heat and puree until smooth. Strain the soup into a clean saucepan. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl. Garnish the soup with bacon, grated cheese and chives.

Success at Any Age

At age 4 success is . . .not peeing in your pants.
At age 12 success is . . .having friends.
At age 17 success is . . .Having a driver’s license.
At age 35 success is . . .having money.
At age 50 success is . . .having money.
At age 70 success is . . .having a drivers license.
At age 75 success is . . .having friends.
At age 80 success is . . .not peeing in your pants.

Metals in Wine Linked to Cancer and Parkinson’s?

The Daily Mail Online in the UK had an article that goes against the current theory that a glass (or two) of wine a day can have benefits to your health.

The article sites a study claiming that some wines contain dangerously high levels of naturally occurring metals such as copper, zinc and nickel.  Risks are in order by country:

1. Hungarian, 2. Slovakian, 3. French, 4. Austrian, 5. Spanish, 6. German, 7. Portuguese, 8. Greek, 9. Czech, 10. Jordanian, 11. Macedonian, 12. Serbian

Other than the occasional bottle of French Bordeaux, German Reisling & Spanish Sauvignon Blanc I don’t recall having wine from the other countries listed so I feel a little better after reading the entire article.

Is there anything out there that won’t kill you?

Japanese Ginger Salad Dressing

You know that sweet/tart dressing all of the Japanese restaurants use on their salads?  This is it & it’s VERY tasty!  I was surprised to learn it had ketchup in it but that’s actually one of the thickeners.  This will keep for about a week in the fridge.  It has a tendency to separate but a vigorous shake will mix everything back up again.

Japanese Ginger Salad Dressing

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.  Makes 1 3/4 cups.

Beef Stroganoff

Now that it’s getting colder it’s time to break out this classic.  I like to make this for Sunday dinner & eat the leftovers later in the week.  This dish freezes and reheats great!

Beef Stroganoff

6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
1 teaspoon salt
2 cups beef broth
1 cup sour cream
1 (12 ounce) package egg noodles, cooked and drained

Saute mushrooms and onions in 2 tablespoons of butter or margarine until soft and remove from pan.

Add additional butter or margarine to the pan and melt. Add ground beef and cook until browned. Add flour and salt and stir well. Add beef broth and cook all until slightly thickened.

Add mushrooms and onions, then sour cream. Heat to simmer. DO NOT BOIL. Serve over cooked egg noodles.