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I know this entry will not make any friends. But I have to distill what is real and ethical from the noise of the mass media frenzy. I give kudos to those who have tried to fight the powers that be. Honestly, it’s not enough. We need to raise all ships at once. Make the rich and powerful pay higher taxes until the economy is more productive and unemployment is next to nil. After that, you bastards that want to take $50 million bonuses can do whatever you like. You can buy an island in the shape of your head for all I care, but really? I mean come on, how can you enjoy what you have, knowing your fellow Americans are suffering? For that matter, the world? But let’s start small, donate your bonuses to the budget deficit and let’s take it from there. READ MORE

My home computers are setup with several operating systems. Coming from a Windows background, the transition to Mac OS X several years ago was interesting and fun. I also had a Linux background from my days of setting up web, email and telephony servers. So diving into OS X was familiar in regards to the command line. I found OS X extremely stable. I also have a graphic arts background, which included print advertising, video editing/animation and eventually web design. OS X fit perfectly with that background. The tools, environment and applications available for OS X was a creative persons dream. Along with the stability and security of OS X, I was able to actually work on creative projects instead of downloading and maintaining anti-virus/spy-ware software, and defragmenting my harddrive. Not to mention all the times Windows would crash on me. READ MORE

Ok, I’ve been at this for a long time. I had an old bread recipe that I used for everything from white bread to pizza dough. I’ve been doing this for the last 13 years and I’ve nailed every aspect of homemade pizza, except for the dough itself. Well, that has finally changed. While perusing the net, I found several recipes, and I was looking for something close to the crispiness and inner chewiness of the pizza I had in Rome and Milan. Where my recipe always called for lard or shortening and 2 tablespoons of sugar, hot water, wait an hour punch down, wait another hour and then roll out dough. They kept saying don’t use sugar, if you have to use a fat or oil use olive oil and use very cold water. There is no need to let it rise, like in my old recipe. It does something better then just rising while waiting in the fridge for 12-24 hours. READ MORE