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Pumpkin Milkshake

By
Edel Alon
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Pumpkins

Carving pumpkins is a tiring task.  You deserve a drink or two after dealing with pumpkin parts and cleaning up the slimy, sticky mess.  I suggest you take out your blender and make yourself a milkshake.

Here is a recipe in remembrance of Jack and his parts.

Ingredients
2 scoops vanilla ice cream
4 tbsp. pumpkin (from a can)
1 cup milk

Directions
Mix all ingredients together in blender. Pour into tall glass and enjoy.

Disclaimer:  If you don’t have canned pumpkin, use some of the parts you cut out of Jack.  Take the pumpkin pieces and placed them on a roasting pan.  Sprinkle a little sugar, nutmeg, and cinnamon on them.  Roast them at 350 degrees for 20-25 minutes.

Legos

By
Edel Alon
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0

Legos are one of my favorite toys in the world.  I just saw this video on YouTube.  I guess the video is also about the music.  It sounds okay and mind you I’m an electronica/techno kind of guy.  I just wasn’t feeling it today.

Oh…I just read what the whole 8-bit thing is all about.  Eh.  Reminds me of that ancient music program I first learned how to program and make midi files.

lego

University of Guam Receives Sea Grant Extension Program Grant

By
Edel Alon
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0

University of Guam

The University of Guam received the first year of funding for a Sea Grant Extension Program grant amounting to $70K for 2009 and a total of $370K over the three-year grant period ending in 2011.

“One of grant’s objectives is to work with the Guam Department of Education in enhancing its K-12 science curricula by focusing on environmental science activities relevant to our oceans and our ways of life,” said Jason Biggs, assistant professor at the University of Guam’s Marine Lab. “Our children will become more aware of the importance of our marine resources and coral reefs and gain a greater understanding of how these delicate ecosystems contribute to our overall quality of life. We also hope to instill the concept that each one of us can easily become part of the solution to environmental degradation.”

Environmental stewardship, long-term economic development and responsible use of America’s coastal, ocean and Great Lakes resources are at the heart of Sea Grant’s mission.

The overarching goal of the UOG Sea Grant Extension Program is to enhance understanding of coastal processes in ways that promote the use of sustainable practices in human activities and result in improved conservation, protection and maintenance of coastal resources and property.

Grant objectives include:

  • Improve public and government agency awareness of coastal processes; promote stewardship of coastal resources and develop a marine education extension program in collaboration with public, private and government stakeholders
  • Work closely with policy makers by advising and assisting in developing novel approaches that will achieve sustainable use of coastal resources
  • Develop, produce, and distribute informational literature and media products that expand knowledge of the intricate links between land and sea and the benefits of using ecologically sound development practices
  • Enhancement of information and data for decision-making and management of coastal resources, fisheries and ocean-based businesses

“Using previous Sea Grant funding, the UOG Sea Grant is conducting an island-wide needs assessment for coastal marine resources issues and priorities, and is assembling a Sea Grant Advisory Board to create a long-term strategic plan for UOG Sea Grant in Micronesia.” said Biggs.

“We look forward to this project, and to the future development of a full-scale Sea Grant program at the University of Guam,” said UOG President Robert A. Underwood.

References:
http://www.eurekalert.org/pub_releases/2009-09/uog-uog090109.php

Sea Grant is a nationwide network (administered through the National Oceanic and Atmospheric Administration), of 32 university-based programs that work with coastal communities. The National Sea Grant College Program engages this network of the nation’s top universities in conducting scientific research, education, training, and extension projects designed to foster science-based decisions about the use and conservation of our aquatic resources.

For more information contact Jason Biggs at 735-2696 or [email protected] or Elise Ralph at 2170 or [email protected].

Sometimes Leadership Feels Like Herding Cats

By
Edel Alon
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0

I’ve used this video to explain to many people the different aspects of how difficult some situations might be. It doesn’t matter which area, food, technology, leadership, project management, etc… it all feels like herding cats.

I was trying to organize my life and the many facets. Now that I’ve taken the lead on a couple things I remembered the video. I’m just glad it’s still up. What’s funny is that there was a time I had to collaborate with EDS on a project and yes, it was like herding cats.

After many years of herding cats, I realized that communication is key. At the same time I’ve learned that people communicate/receive information differently. There are at least 5 different ways I send out messages to try and reach a broader span of people. The important thing to do is include all the information in a manner that reaches majority of the population and then send your follow up messages that say the same thing that target another population–rinse and repeat.

Think of how you leave voice messages or how people leave messages for you. How much detail to they put in their message? How much detail do you leave?

I realized a lot of this from a True Colors workshop I attended.  Take a look at their theory: http://www.truecolors.org.

 

Gmail is Down

By
Edel Alon
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1

googleWe’re all lost now.  This is what happens when you rely on technology too much.  Gmail and Google Apps are down right now.  I guess I could pick up a cell phone to do business.

What are the alternatives?

  1. Write a letter.
  2. Use the phone.
  3. Fax.
  4. Take a break. I’m sure Gmail will be up in a minute.

Else, I’m sure you all still have your hotmail accounts.  Seems like Gmail and Google apps when down around 12:48 Pacific time.  I keep refreshing to the screenshot above.  No luck just yet.

Mo’s Bacon Bar

By
Edel Alon
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0

vosgesOne can say that I’m a bacon fanatic.  There was a time that I ate a pound of fried bacon every weekend for 4 months.  Then there was the time we were on the low carb diet that brought in more bacon into the house.

I make an awesome BLT sandwich too.  I’ll blog that later.  In the recent years, I’ve noticed some shows on FoodTV that show chef’s that use bacon in desserts–bacon ice cream, bacon cupcakes, etc..  One of chefs that I first heard about that infused bacon into other food was Elizabeth Faulkner of Citizen Cake who makes a Maple Bacon Ice Cream.

A few months ago, one of my coworkers asked me if I tried the bacon chocolate bar.  They knew I was into chocolate and they knew I was into bacon (from the huge plate of bacon I had on my desk).  I never heard of the chocolate bar but I had to look it up.  Vosges Haut-Chocolat created this bar of bacon and chocolate called “Mo’s Bacon Bar.”  Okay, the first time I saw it I didn’t buy it.  Why?  The cost–I couldn’t justify buying an $8 chocolate bar.  Finally I just made the decision to try it out.  The bar definitely has bacon in it.  What’s cooler is that it comes with instructions:

Breathe…engage your five senses, close your eyes and inhale deeply. Be in the present moment, notice the color of the chocolate, the glossy shine. Rub your thumb over the chocolate bar to release the aromas of smoked applewood bacon flirting with deep milk chocolate. Snap off just a tiny piece and place it in your mouth, let the lust of salt and sweet coat your tongue.

I’ve tried it without following the instructions.  I was craving chocolate and wanted to get my fix faster.  Let’s say it didn’t turn out to be what I expected.  After reading the descriptions and instructions from the other chocolate boxes from Vosges, I realized that they are using chocolate as a medium for you to taste other foods from around the world.  Here’s their mission statement:

The Vosges Haut-Chocolat mission is to create a luxury chocolate experience rooted in a sensory journey of bringing about awareness to indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts, chocolate and the obscure. We invite you to be aware and open to the many cultures, artists and theories of the world’s people, through the medium of chocolate. What better way to learn about a culture, person or object than through eating. If we can embrace the idea of trying something new such as the perplexing oddity of curry and chocolate, we just may come one step closer to bringing peace to the world through chocolate. One Love, One Chocolate.

You have to take time with this bar and bring in all the tastes and aromas.  I really like this chocolate bar.  Give it a try and let me know what you think.

References:
http://www.vosgeschocolate.com
http://www.citizencake.com

Baked Coconut Mochi

By
Edel Alon
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0

MochikoSurprisingly I’m not one for desserts or baked goods.  When I’m forced to bring in a dessert I usually bring baked coconut mochi.  The following is the recipe I use.  I got this recipe from one of my coworkers who grew up in Hawaii.

Ingredients
1 lb. MOCHIKO (rice flour)
2 cups SUGAR
2 tsp. BAKING POWDER
3 cups MILK
1 block BUTTER, melted (1/2 cup)
5 EGGS, beaten
1 tsp. VANILLA
1 tsp. LEMON EXTRACT
1 pkg. COCONUT FLAKES (1 cup)
1/2 can COCONUT MILK (optional)

Method
1. Blend all ingredients and pour into 9 x 13 baking dish
2. Bake at 350 degrees for 1 hour and 15 minutes
3. Cool and cut into small rectangles for serving

Notes
Preheat oven to 350 degrees

Combine dry and wet ingredients separately.  Pour wet ingredients into dry ingredients.

Don’t over cook it.

Keeping Clean in the Kitchen

By
Edel Alon
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0

Kitchen scrapers are not really necessary when it comes to cooking; however, if you want to move a little faster in the kitchen you’ll get yourself one.  Most kitchen scrapers have multiple purposes; some double up as bowl scrapers, others are dough cutters, and they aid in icing cakes.

The overall concept of a kitchen scraper is to get more of your product off of something and put it in another.  Here’s mine:

scraper

I use my scraper to core apples and other hard fruit with cores, crush garlic, scoop all the ingredients off my board, chop lettuce, and spread icing on the side of cakes.  If you don’t have one, buy one or get someone to get it for you.  It’s a great tool in the kitchen and it serves multiple purposes.

Disclaimer:  What did I do before I had this device?  I used Mr. Cleaver.

25 Minute Ryan Higa Movie: Ninja Melk

By
Edel Alon
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0

Ryan Higa, one of my new favorite people on YouTube, released a new movie, “Ninja Melk.”  It’s a 25 minute video about a ninja, Lapchung, who needs to defeat his arch enemy, Bokchoy.  Lapchung later finds Ryan and Sean to help him on his adventure to defeat the evil Bokchoy.

The movie is great because of the many sound effects, music, plot and sub plots.  It’s in true Ryan Higa nature that he inserts his bits of comedy into the film.  The action scenes are awesome.  You can tell this movie was made by someone who watched a lot of ninja movies growing up.  I can tell that Ryan and friends put in many hours of shooting and editing into this movie.

Without ruining the plot, I suggest you watch it yourself.  I love the sub plots!  Melk!

NOAA, Japan Establish Navigation Satellite Ground Station in Guam

By
Edel Alon
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0

Guam NOAA

Officials from the National Oceanic and Atmospheric Administration and the Japan Aerospace Exploration Agency (JAXA) unveiled a new ground station in Guam that will track spacecraft from JAXA’s upcoming Quasi-Zenith Satellite System.

The Quasi-Zenith Satellite System, designed to work seamlessly with the U.S. Global Positioning System, is a JAXA effort to improve navigation satellite coverage over Japan and surrounding areas. The first QZSS satellite is expected to launch in 2010.

Speaking at a ceremony on August, 25 at NOAA’s National Weather Forecast Office in Guam, Genevieve Miller, meteorologist in charge said the new station strengthens the collaboration between the United States and Japan in the area of GPS and satellite navigation.

NOAA and JAXA have worked since 2008 to install the monitoring station at the NOAA Weather Forecast Office in Guam. The station is the result of a joint agreement between the two agencies, which allows JAXA to place antennas and other equipment on the NOAA property to observe the QZSS satellites. In return, JAXA will share satellite data from the station with NOAA, which integrates information from hundreds of GPS tracking stations into the National Spatial Reference System.

QZSS is designed to be highly compatible and fully interoperable with GPS, providing extra coverage in Japan and other nearby nations where GPS signals tend to be blocked by buildings, mountains, or other objects.

GPS is a constellation of U.S. government satellites providing accurate positioning, navigation, and timing services to civilian and military users on a continuous, worldwide basis, free of direct user charges.

The U.S. Department of State has led satellite navigation cooperation efforts with Japan since 1996. The NOAA/JAXA project in Guam took place under the auspices of the Joint Statement by the Government of the United States of America and the Government of Japan on Cooperation in the Use of the Global Positioning System. The joint statement was signed in September 1998 by President Clinton and Japanese Prime Minister Keizou Obuchi. For additional information, please visit http://pnt.gov/international.
NOAA understands and predicts changes in the Earth’s environment, from the depths of the ocean to the surface of the sun, and conserves and manages our coastal and marine resources.

References:
http://www.noaanews.noaa.gov/stories2009/20090827_guam.html

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Welcome to the curated chaos of curiosity and creativity—brought to you by Edel Alon: maker, thinker, and hands-on problem-solver. This blog is part journal, part resource hub, and entirely dedicated to the art of doing. From culinary experiments and car tinkering to tech deep dives and DIY builds, you'll find stories, guides, reviews, and reflections designed to inspire, inform, and occasionally make you laugh (or at least raise an eyebrow). It's a celebration of learning by doing—with a few detours along the way.

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