A couple of days ago I fumbled my phone and it fell right into a 24 ounce glass of water. It was completely submerged. I snatched it out as fast as possible and immediately dried off the outside with a paper towel. I figured that it would be dead, but didn’t want to lose hope so easily so I opened it up and took out the battery and memory cards. After drying the inside I left it over night under a ceiling fan. The next morning I told my youngest what I’d done and he said he’d heard that putting it in rice would draw out water that might have seeped into the internal bowels of the phone. Since he’d got the information from the internet I figured it must be true. Or at the least it couldn’t hurt…so the phone went into a sealed bag of rice for another day. Then came the moment of truth. I put the phone back together and turned on. It worked!! My
My middle kid loves the outdoors. He does every activity imaginable. Most of them are things that the wife and I don’t do. We got him a GoPro for Christmas last year so we could enjoy some of his activities from afar. He finally sent me some video shot this winter from a ski trip to Mount Shasta. He said the runs were a lot easier than the resorts near Lake Tahoe where he usually goes, but he still had a good time. I found this clip pretty cool. Enjoy.
Carnitas is one of my favorite foods so I’m celebrating Cinco de Mayo with carnitas fresh from the oven. Those of you who love Mexican food are probably saying, “What? The oven? Carnitas is supposed to be deep fried.” You’re right, my favorite restaurants boil then deep fry the pork to get that perfect combination of tender chunks of meat with a crispy coat. I’m too lazy to go to that much trouble so I’ve found an easy way to make carnitas that will rival any restaurant. Here’s the secret. 3 lbs. Pork shoulder roast (often called a butt roast) Liberal amount of salty pork or chicken seasoning (I use onion salt, sage, and any other spice that looks good that day) 3 Limes squeezed (you can substitute 1/4 cup orange juice in a pinch) 1 shot of Tequila (just to get a dirty look from the wife – for more dirty looks drink a few shots while cooking) Bake for 3 hours at 300 degrees in a quality
Yesterday was my dad’s 83rd birthday. For you hipsters who wear a cardigan and fedora you can thank my dad for the style. He has a closet full of hats and sweaters in various cuts and styles that he’s collected over the years. His 50 year crusade to bring the style back has finally succeeded. He wants to thank all of you for following his lead because he no longer has to go to specialty stores to get his hats. He tells me he found this one in the teenage girl section at Macy’s. Happy Birthday Dad!!! We love you.
I like salt and fat more than I like sweets so the wife got me Cheetos for Easter. I use chopsticks to eat them…which I believed was original thought until I Googled it…original thought isn’t the subject of this post so back to the Easter treat. Since she’s a woman and it’s a holiday the gift had to have a theme. Cute, huh? One more note, I’m married so I don’t get a whole bag…just that tiny box.
A lifetime of studying the careers of successful men has convinced me that what my friends in the social sciences call “the critical variable” in success is not intelligence, at least not above a certain minimal point, but rather disciplined energy. Walter F. Murphy The Vicar of Christ
The wife and I spent some time in San Diego last week. We’re home now so I’ll get back to my regular posting schedule tomorrow…unless I have too much catch up work to do. Here’s a picture near Pacific Beach that I hope makes up for the light posts.
In our continuing series on Northern California seasons, it’s officially spring in Sacramento. Fall started in the middle of November. Winter began on Christmas Eve. And now the first blooms in my yard signal spring.