Food. You know you love to eat it. Now learn how to make it.


Drinks. Learn how to make our favourite bevvies, or read up on our wine reviews.


What's cool and interesting in the world of high tech


Looking for ideas for the kids and the family? We've got you covered.

Friday, 11 December 2015

Check your bash code

Do you ever need to check your bash shell scripts for errors? Or do you ever want to get a little feedback on it? The following sites can be super useful in helping you debug your code, or figure out what the fsck those scripts you inherited actually mean.

Tuesday, 3 November 2015

Windows 10 Wireless setting reset

I found when I upgraded my Surface Pro there were some issues with the upgrade. Namely, if you had any additional software interfaces, such as a VPN tunnel interface, Windows had a big problem with that. As in, my Surface was locked in Airplane mode effectively because all the wireless devices disappeared. All wireless interfaces, including bluetooth.

There is a registry key that needs to be deleted and another network config command that needs to run as well. I keep this handy in a text file on my Surface's desktop as I've had to re-run it every one in awhile.

> reg delete HKCR\CLSID\{988248f3-a1ad-49bf-9170-676cbbc36ba3} /f
> netcfg -v -u dni_dne

Tuesday, 13 October 2015

Carrot Soup

We make sure to pack the kids' lunches with a healthy snack, which is usually carrots. But at the end of the week we end up with a lot of leftover carrots. And being the resourceful type we felt compelled to use them up instead of composting them.

So here's a healthy soup made with carrots and ginger. We personally like it blended ultra-smooth. Might we suggest adding a little hot sauce?

Carrot Soup


  • 1 lb carrots
  • 1 medium onion
  • 6 garlic cloves
  • 1 (2-inch) piece fresh ginger
  • 3 tablespoons vegetable oil
  • 1 large orange
  • 4 1/2 cups chicken stock
  • 1 bay leaf
  • Salt and pepper
  • 1 bunch cilantro or fresh parsley
  • 1/4 cup sour cream or plain yogurt

Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.

Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.

In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

Friday, 24 July 2015

Watermelon Chipotle Gazpacho

Have you ever tried making a soup from watermelon? It was never on our list of things to do, however now that we've tried it we are fans. We recommend using a Vitamix if you have one, it will make the soup super smooth. Use a food processor for a thicker soup.

Watermelon Chipotle Gazpacho


  • Either half a large watermelon or one medium watermelon (at least 12 cups)
  • About 6 large tomatoes
  • 2-3 green onions
  • 1/2 cup of cilantro
  • 1 English cucumber
  • 10 cloves of garlic
  • 2 red Bell peppers
  • 1 ear of corn
  • Frank's Red Hot Sauce
  • Chipotle Sauce

  • Directions

  • Chop the watermelon, tomatoes, green onions, cilantro, and cucumber and put into large mixing bowls
  • In a frying pan saute 2 red bell peppers and about 10 cloves of garlic, add to mixing bowls
  • Bowl an ear of corn, cut off the corn and add to mixing bowls
  • Have a large stock pot ready. 
  • In smaller manageable sections blend ingredients Vitamix, starting at level 1 and working up to 10.
  • Add chipotle sauce and Frank's Red Hot Sauce to taste. We used about 3/4 cup of Franks and about 1/3 cup of chipotle sauce.
  • Mix everything together in stock pot until flavor is good.  Put into smaller containers and refrigerate for at least six hours until it is all thoroughly cold. Tastes better the next day
  • Monday, 16 February 2015

    The Inside Job

    One of my favourite drinks is a Manhattan. I'm also a big fan of The Old Fashioned.

    The Inside Job is soft of like a fusion of the two. Very tasty.


    • 2 oz Bourbon
    • 1/4 oz Maraschino Liqueur
    • 1/2 oz simple syrup (one part sugar, one part water)
    • 1 dash of Bitters
    • 1 dash Absinthe
    • Maraschino cherry
    • Orange slice

    • Add all the liquid ingredients to mixing glass and fill with ice
    • Stir and strain into a tumbler filled with fresh ice
    • Garnish with Maraschino cherry and slice of orange

    Thursday, 15 January 2015

    Fancy Laces

    Check out this very cool infographic about lacing your shoes in nifty ways. Click the image to see a larger version.

    Friday, 2 January 2015

    Tandoori Chicken

    Tandoori Chicken


    • 3-4 pieces chicken with slits on the thickest part
    • 1/4 cup Italian salad dressing
    • 1/4 tsp Tandoori powder
    • Red chili powder to taste
    • Marinate chicken for minimum 2 hours
    • Bake at 350F for 45 min to 1 hour, or BBQ on the grill

    Pumpkin Pie

    A very delicious recipe that's been in the family for years.


    • 2 cup pumkin
    • 2 eggs
    • 3/4 cup sugar
    • 1 tsp cinnamon
    • 1/2 tsp ginger
    • 1/2 tsp nutmeg
    • 1/2 tsp salt
    • 1 cup milk
    • 2 tbsp flour
    • Mix ingredients in a bowl and pour into unbaked pie shells.
    • Bake at 400F for 10 mins
    • Reduce heat to 325F and bake for another 25 mins.

    Thursday, 1 January 2015

    Asian Coleslaw

    Coleslaw, with an Asian twist.


    • 4 tbsp peanut or canola oil
    • juice of 2 limes
    • 1 tbsp Sriracha sauce
    • 1 head Napa cabbage, finely chopped or shredded
    • 1/4 cup toasted peanuts
    • 1/2 cup shredded carrots
    • 1/4 cup chopped cilantro
    • Whisk together the oil, lime juice and Sriracha. 
    • Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat
    • Refrigerate for 20 minutes before serving
    • Keeps for two days in the fridge