UPDATE: Yep, I should have posted this almost two weeks ago when I wrote it, but my blogging mojo seems to be as anemic as I am, so everything is delayed. Many mea culpas and I will try to be more diligent.
Used properly, Facebook is fun. While it has become popular to blame all of society's ills on social networking, I blame people. People who are going to screw up are going to do so regardless of the available technology. There were people screwing up with smoke signals back in the day, and that just progressed through written notes, telephones, telegraphs, faxes, email, and Twitter, and MySpace. No matter how people communicate, some of them are going to screw up. So I don't blame Facebook.
Used properly, Facebook is fun. While it has become popular to blame all of society's ills on social networking, I blame people. People who are going to screw up are going to do so regardless of the available technology. There were people screwing up with smoke signals back in the day, and that just progressed through written notes, telephones, telegraphs, faxes, email, and Twitter, and MySpace. No matter how people communicate, some of them are going to screw up. So I don't blame Facebook.
I like Facebook because I am a congenital loner. I don't do well in crowds, and while I really do need the company of humans, cats, and dogs, I also require a considerable amount of time to myself. Facebook lets me keep in touch with people I like and care for, in short, manageable bursts. It also lets me keep in touch with people I would otherwise have lost to time and fading memory, and that is where the fun comes in.
This was posted by one of my friends from high school, who now lives in Ithaca. That's a human peace sign, and I am crazy about it.
I will be cooking today (Sunday) after a two week hiatus. Although I had ground beef in mind, once I walked into Publix I saw Nice Pork Chops on sale, and with the help of my iPad and an app called "What's For Dinner" I gathered the ingredients for Rachael Ray's Spanish Pork Chops with Linguica Corn Stuffing and Cherry Rioja Gravy. I have made this recipe before and it is quite delicious.
Monday I got to work on peeling and deveining two pounds of very fresh shrimp. Took me an hour, but it was so worth it. I made my shrimp scampi as usual, except first I brined the shrimp (for all of twenty minutes) and stirred a couple of tablespoons each of regular basil pesto and sundried tomato pesto (both from Classico) into the butter-olive oil-garlic sauce. According to Rob, it is the best scampi he has ever eaten. Whoa. Talk about rich ... it's a good thing neither of us has a gall bladder any longer, or that scampi would have done us in (but we would have been smiling all the way to the emergency room.)
Monday I got to work on peeling and deveining two pounds of very fresh shrimp. Took me an hour, but it was so worth it. I made my shrimp scampi as usual, except first I brined the shrimp (for all of twenty minutes) and stirred a couple of tablespoons each of regular basil pesto and sundried tomato pesto (both from Classico) into the butter-olive oil-garlic sauce. According to Rob, it is the best scampi he has ever eaten. Whoa. Talk about rich ... it's a good thing neither of us has a gall bladder any longer, or that scampi would have done us in (but we would have been smiling all the way to the emergency room.)
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