Agile Practice, Recipes, Photography and Maker Magazine
Mexican Rice is one of those those easy staples that took me years to figure out. It wasn’t until about 4 years ago when I looked across the counter at a Mexican Restaurant to see how they make it. The secret? They fry the rice in a little oil before adding anything else!
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Refried Beans is traditionally made with pork lard which is delicious just the way it is. We’re in quarantine right now and I couldn’t get myself to the store just to by lard so we had to use what’s on hand. Refried beans made with just oil or butter gives a decidedly beanie flavor and I had some rendered duck…
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I remember my first home network. I was living in my parents home and ran a null modem cable between two computers with the LapLink Software Package. After that, my home network evolved to 10BASE-2, 10BASE-T and then 100BASE-T. I was the envy of my friends when I purchased a network switch — at the time everyone else used network hubs.…
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Clam Chowder in a Bowl of Bread at San Francisco’s Fisherman’s Wharf is one my favorite childhood memories. There’s something to be said for bread that just soaks up the the creamy seafood chowder. Let’s do this!
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