Thursday, February 23, 2006

In Sync?

For those of you who are a wee bit timid to use the Xcopy commands to synchronize files between your hard drive and jump drives, Microsoft has a cool tool called SyncToy loaded with options.

And if you're tired of long url's breaking when you e-mail them, try out TinyURL which converts them into an alias that will redirect automatically for you. For example, the Xcopy link above is really:

but when I used TinyURL, it became:

Wednesday, February 22, 2006

Sketch Swap

I remember when I was a kid, someone sent me a postcard and told me to send a postcard to 5 other people and I would get 200 postcards from around the world. I ended up getting one from Illinois. Anyway, here's a site where you submit a drawing and you're rewarded with someone else's. I drew my standard cartoon ostrich and got back a whale and a boat. Guaranteed for minutes of fun.

Thursday, February 16, 2006

Web Goodies Roundup

Here's a few gems from my weekly surfing:

A news analysis tool from The Hive Group.

Want to learn how to make your own photo mosaic? Check out this article over at Engadget.

Best Life Hacks of 2005 can be found here.

Here's an interesting social experiment with people holding up numbers to tell time.

And no pictures yet, but Levi has announced customized jeans that integrate with your iPod complete with built in joystick and retractable earphone cords.

Saturday, February 04, 2006

Pico de Gallo Privado

Since I seem to be in the midst of a severe synchronicity drought, I offer up to you my private recipe for pico de gallo just in time for SuperBowl Sunday.

"This recipe has been in my family for centuries. It is my pleasure to share it with you now to enjoy with your family."

8 - 12 Red Tomatoes (~4lbs)
6 - 8 Roma Tomatoes
1 Medium White Onion
1 Orange Bell Pepper
6 - 8 Jalapeno Peppers
3 Yellow Chili Peppers
3 Cloves of Garlic
1 Bunch of Cilantro
6oz can of Tomato Paste
Distilled White Vinegar

Fingerhot Peppers
Serrano Peppers

Using a food processor, chop the tomatoes until they become like a thick milkshake and add to a large bowl. Use the food processor to coarsely chop the onion and peppers. Be careful not to chop the peppers too long or they will liquify. Add the onion and peppers to the bowl of tomatoes. Using a garlic press, add the 3 cloves of garlic to the bowl. Add 1 cup white vinegar and 1 tablespoon of salt to the bowl and stir. Let sit for 30 minutes, stirring at least twice. Using a ladle and a strainer, strain the mixture one ladle at a time over the sink and transfer the strained mixture to your serving bowl. Do this until you have strained the entire bowl. To the serving bowl, add the 6oz can of tomato paste and stir until well blended. The mixture should be quite thick at this point. Add 1 tablespoon of salt and 3 tablespoons of chopped cilantro and blend well. To finish, add enough white vinegar to produce the desired consistency. Chill before serving with white corn tortilla chips and and ice cold beer on a hot summer's day. The jalapenos and yellow chili peppers from the base for the pepper taste and temperature. You can adjust this to you liking by adding more or less of each or adding other peppers such as fingerhots and serranos. I usually add 3 fingerhots when I am making this for my friends. This pico de gallo is also delicious over fried eggs and in omelettes.