US Healthcare - Anatomy of a US medical bill
Are healthcare costs draining you?
Here's the anatomy of a US medical bill.
I go to my doc for a procedure. My doc takes Medicare, which I have. The cost of the procedure is $5,000 and my doc bills Medicare for that amount.
Medicare responds to my doc that for this procedure they only pay $4,000 and the remaining $1,000 must be obtained from the patient. So I owe my doc $1,000.
I can pay this in cash or I can buy "supplemental insurance" that will cover it. I decide to go the supplemental route but now I have an extra monthly premium that's way bigger than my Medicare premium.
Can you spot what's wrong with this picture?
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Chicken in one dish
Ken's Chicken in one dish
This is not a sophisticated recipe, but it's fast, fresh, tasty and healthy. And it's designed to use exactly one dish for minimum cleanup!!!!!
Take some chicken thighs (with bone in) and trim of excess fat and skin.
Finely chop some cloves of fresh garlic and soak in a small amout of olive oil.
Take a casserole dish and rub butter over the inside. Add the chicken, some chopped onions, chopped carrots and some slices of sweet potato. Then pour the garlic and oil mizture over everything and mix well. Grind on some fresh pepper, add a few pinches of salt and shake on some paprika.
Sprinkle on some fresh chopped sage (use the leaves only, not the stems) and mix again. Add a spash of chicken stock.
Add a few very small knobs of butter.
Then turn the chicken skin side up and bake at 350F. Add more chicken stock if needed to prevent burning.
Tech Notes:
Try experimenting with adding a chopped green vegatable. Whatever you like. I use cabbage, or celery or bok choy.
The herbs can be anything you like. Sage is good. I also love Tarragon.
If you like things browned just broil very briefly after the dish is cooked.
If you really like garlic add a whole bulb cut into two in addition to the garlic in the recipe. And then sprinke the whole dish with garlic powder!
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Take some chicken thighs (with bone in) and trim of excess fat and skin.
Finely chop some cloves of fresh garlic and soak in a small amout of olive oil.
Take a casserole dish and rub butter over the inside. Add the chicken, some chopped onions, chopped carrots and some slices of sweet potato. Then pour the garlic and oil mizture over everything and mix well. Grind on some fresh pepper, add a few pinches of salt and shake on some paprika.
Sprinkle on some fresh chopped sage (use the leaves only, not the stems) and mix again. Add a spash of chicken stock.
Add a few very small knobs of butter.
Then turn the chicken skin side up and bake at 350F. Add more chicken stock if needed to prevent burning.
Tech Notes:
Try experimenting with adding a chopped green vegatable. Whatever you like. I use cabbage, or celery or bok choy.
The herbs can be anything you like. Sage is good. I also love Tarragon.
If you like things browned just broil very briefly after the dish is cooked.
If you really like garlic add a whole bulb cut into two in addition to the garlic in the recipe. And then sprinke the whole dish with garlic powder!
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Coconut Shrimp
Ken's Coconut Shrimp
Fast, easy, healthy and delish.
Chop some onions, fresh garlic and fresh ginger and fry in olive oil until soft.
Add the shrimp and fry one or two minutes longer. Stir so the shrimp cooks on both sides.
Add half a can of coconut milk and some chopped fresh basil leaves (don't use the stems). Add a grind of pepper and a pinch of salt. Stir.
Now stir in a tablespoon of Thai curry paste. Most supermarkets carry this and in comes in red and green versions. Use whichever you prefer.
Boil the mixture for a few minues, stirring well. Serve with rice. I especially like black rice.
Tech Notes:
Devein the shrimp and pat dry before frying. Some supermarkets will devein shrimp for you. Mine will devein one pound of shrimp for just $1 extra. Well worth it!!!
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Chop some onions, fresh garlic and fresh ginger and fry in olive oil until soft.
Add the shrimp and fry one or two minutes longer. Stir so the shrimp cooks on both sides.
Add half a can of coconut milk and some chopped fresh basil leaves (don't use the stems). Add a grind of pepper and a pinch of salt. Stir.
Now stir in a tablespoon of Thai curry paste. Most supermarkets carry this and in comes in red and green versions. Use whichever you prefer.
Boil the mixture for a few minues, stirring well. Serve with rice. I especially like black rice.
Tech Notes:
Devein the shrimp and pat dry before frying. Some supermarkets will devein shrimp for you. Mine will devein one pound of shrimp for just $1 extra. Well worth it!!!
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Almond Cake
Ken's Almond Cake
No flour, no sugar.
Get 2 cups of whole raw almonds. Grind them to whatever level you like. I like a course grind, but a fine grind will produce a different tasting cake. Put the ground almonds into a bowl.
Carefully cut the rind off an orange and a lemon. Avoid getting any of the underneath white flesh. You want pure rind. Now chop it super fine and add to the bowl.
Seperate two eggs and add the egg yolks to the bowl. You could save the egg whites for an egg white omelette.
Add some honey and a splash of olive oil. Mix all ingredients very well.
Turn into a loaf pan, drizzle with honey and bake at 350F until edges start to turn a bit crispy, about 30 minutes.
Turn out, let cool and serve.
Tech Notes:
I'm told almonds have many health benefits.
Don't forget to preheat oven.
Use the best quality ingredients you can get, such as organic free range eggs, first cold pressed olive oil and a raw local honey if possible.
Grease the loaf pan with butter or olive oil to make sure the cake turns out easily.
You could also grate the orange and lemon to get fine zest.
The variety of orange you use can make a difference. Experiment with several varieties. I've even used tangerines. Seville Oranges would be classic Spanish.
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No flour, no sugar.
Get 2 cups of whole raw almonds. Grind them to whatever level you like. I like a course grind, but a fine grind will produce a different tasting cake. Put the ground almonds into a bowl.
Carefully cut the rind off an orange and a lemon. Avoid getting any of the underneath white flesh. You want pure rind. Now chop it super fine and add to the bowl.
Seperate two eggs and add the egg yolks to the bowl. You could save the egg whites for an egg white omelette.
Add some honey and a splash of olive oil. Mix all ingredients very well.
Turn into a loaf pan, drizzle with honey and bake at 350F until edges start to turn a bit crispy, about 30 minutes.
Turn out, let cool and serve.
Tech Notes:
I'm told almonds have many health benefits.
Don't forget to preheat oven.
Use the best quality ingredients you can get, such as organic free range eggs, first cold pressed olive oil and a raw local honey if possible.
Grease the loaf pan with butter or olive oil to make sure the cake turns out easily.
You could also grate the orange and lemon to get fine zest.
The variety of orange you use can make a difference. Experiment with several varieties. I've even used tangerines. Seville Oranges would be classic Spanish.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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AI meets Radiology
AI meets Radiology
Perhaps Radiology is not such a great career after all.
A study published by Stanford University in 2023 found that an AI system was able to read X-rays for 14 different pathologies with the same accuracy as radiologists. But much faster.
The AI system was able to read all 420 X-rays in the study in about 90 seconds, while the radiologists took several hours.
Here AI rivals radiologists.
Tech Notes:
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Perhaps Radiology is not such a great career after all.
A study published by Stanford University in 2023 found that an AI system was able to read X-rays for 14 different pathologies with the same accuracy as radiologists. But much faster.
The AI system was able to read all 420 X-rays in the study in about 90 seconds, while the radiologists took several hours.
Here AI rivals radiologists.
Tech Notes:
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Broiled Swordfish
Ken's Broiled Swordfish
Get a swordfish steak and dry it well.
Pour on a bit of olive oil and rub all over.
Then add fresh ground pepper, garlic powder, onion powder and a bit of paprika.
Finely slice a lemon and throw the slices all over.
Add a splash of white wine and chicken stock. Not much.
Broil until brown. Be careful not to overcook.
Serve with whatever you like. Rice, saute spinach, saute broccoli rabe, sliced plums or mango.
Tech Notes:
Unlike salmon and other small fish, the big fish (Tuna, Swordfish) are always wild because they cannot be farmed.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Get a swordfish steak and dry it well.
Pour on a bit of olive oil and rub all over.
Then add fresh ground pepper, garlic powder, onion powder and a bit of paprika.
Finely slice a lemon and throw the slices all over.
Add a splash of white wine and chicken stock. Not much.
Broil until brown. Be careful not to overcook.
Serve with whatever you like. Rice, saute spinach, saute broccoli rabe, sliced plums or mango.
Tech Notes:
Unlike salmon and other small fish, the big fish (Tuna, Swordfish) are always wild because they cannot be farmed.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Side Dish - that goes with almost anything
Ken's Side Dish - that goes with almost anything
Chop up some potatoes, dry them and put in a casserole dish. Do the same with an onion.
Grind on some fresh pepper. Sprinkle on some onion powder, garlic powder and paprika.
Finely chop some fresh Oregano and sprinkle on.
Drizzle with olive oil and mix well.
Bake at 350F until potatoes just turn brown.
Serve with anything. This is a crowd pleaser.
Tech Notes:
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Chop up some potatoes, dry them and put in a casserole dish. Do the same with an onion.
Grind on some fresh pepper. Sprinkle on some onion powder, garlic powder and paprika.
Finely chop some fresh Oregano and sprinkle on.
Drizzle with olive oil and mix well.
Bake at 350F until potatoes just turn brown.
Serve with anything. This is a crowd pleaser.
Tech Notes:
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Ken's Brined Chicken or Turkey
Ken's Brined Chicken or Turkey
Brining chicken or turkey before cooking keeps it moist and juicy and prevents that terrible "dried out" result.
So let's make the brine. You'll need some pure salt with no additivies. Don't use regular table salt. My favorite is Maldon salt. Also, most brands of Kosher salt are free of additives. No matter what salt you use check the lablel carefully to make sure it's pure salt with no additives.
Put a gallon of water in a pot and add 1 cup of your salt. Add a few tablespoons of brown sugar. Then add any spices you like. Try peppercorns and juniper berries.
Bring to the boil and stir. Then switch off the heat and allow it to cool to room termperature. You just made brine.
Now pop your chicken into the brine and make sure it's totally covered. Place in refrigerator and let it sit for at least 2 hours but no more than 24.
Remove the chicken, rinse it well and dry it.
Now use it as usual for your favorite chicken recipe.
Tech Notes:
If you're brining a whole turkey (maybe for Thanksgiving) you'll need more than a gallon of brine. Just scale the recipe as needed. Make sure the turkey is totally submerged in the brine. Brine a whole turkey for at least 12 hours but no more than 24. Keep it refrigerated during the brining. Rinse the turkey well after brining. Then cook as usual.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Brining chicken or turkey before cooking keeps it moist and juicy and prevents that terrible "dried out" result.
So let's make the brine. You'll need some pure salt with no additivies. Don't use regular table salt. My favorite is Maldon salt. Also, most brands of Kosher salt are free of additives. No matter what salt you use check the lablel carefully to make sure it's pure salt with no additives.
Put a gallon of water in a pot and add 1 cup of your salt. Add a few tablespoons of brown sugar. Then add any spices you like. Try peppercorns and juniper berries.
Bring to the boil and stir. Then switch off the heat and allow it to cool to room termperature. You just made brine.
Now pop your chicken into the brine and make sure it's totally covered. Place in refrigerator and let it sit for at least 2 hours but no more than 24.
Remove the chicken, rinse it well and dry it.
Now use it as usual for your favorite chicken recipe.
Tech Notes:
If you're brining a whole turkey (maybe for Thanksgiving) you'll need more than a gallon of brine. Just scale the recipe as needed. Make sure the turkey is totally submerged in the brine. Brine a whole turkey for at least 12 hours but no more than 24. Keep it refrigerated during the brining. Rinse the turkey well after brining. Then cook as usual.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Baked Pears - Super fast and tasty
Ken's Baked Pears - Super fast and tasty
Get a few of your favorite pears. I use BOSC because they're crisp and not too sweet.
Cut them in helf lengthwise and place in a casserolde dish cut side up.
Splash all over with lots of white wine. Squeeze on a fresh lemon. Then drizzle honey on the pears.
Bake at 350F until soft. If you want extra browning then after baking add a bit more honey and switch to broil for a few minutes. Be careful not to burn.
Here's a list of pear varieties with their key charactersistics Pears
Tech Notes:
Try experimenting with the poaching liquid. You could use red wine, or cranberry juice, or whatever fruit juice you like. When I use white wine I sometimes add a tablespoon oc cognac.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Get a few of your favorite pears. I use BOSC because they're crisp and not too sweet.
Cut them in helf lengthwise and place in a casserolde dish cut side up.
Splash all over with lots of white wine. Squeeze on a fresh lemon. Then drizzle honey on the pears.
Bake at 350F until soft. If you want extra browning then after baking add a bit more honey and switch to broil for a few minutes. Be careful not to burn.
Here's a list of pear varieties with their key charactersistics Pears
Tech Notes:
Try experimenting with the poaching liquid. You could use red wine, or cranberry juice, or whatever fruit juice you like. When I use white wine I sometimes add a tablespoon oc cognac.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Baked Butternut Squash
Ken's Baked Butternut Squash
Get a butternut squash from your local Farmer's Market. While you're there buy some bulbs of garlic.
Wash and dry the squash and then rub it down with olive oil.
Grind on some fresh pepper, add a few pinches of salt and some garlic powder.
Bake at 350F until done. A knife should go into is smoothly with no resistance.
Chop a load of the fresh garlic, place in a bowl with a small amout of olive oil and microwave for 20 seconds.
Take the squash out of the oven and slice open lengthwise. Remove the seeds.
Score the squash then rub in the garlic mixture, add some ground pepper, a pinch of salt and a few small knobs of butter.
Broil until brown. Be careful not to burn.
Serve, either whole with the skin, of scoop out.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Get a butternut squash from your local Farmer's Market. While you're there buy some bulbs of garlic.
Wash and dry the squash and then rub it down with olive oil.
Grind on some fresh pepper, add a few pinches of salt and some garlic powder.
Bake at 350F until done. A knife should go into is smoothly with no resistance.
Chop a load of the fresh garlic, place in a bowl with a small amout of olive oil and microwave for 20 seconds.
Take the squash out of the oven and slice open lengthwise. Remove the seeds.
Score the squash then rub in the garlic mixture, add some ground pepper, a pinch of salt and a few small knobs of butter.
Broil until brown. Be careful not to burn.
Serve, either whole with the skin, of scoop out.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Poached Salmon
Ken's Poached Salmon
Get a chunk of wild salmon.
Butter a caserole dish and place the salmon in it skin down. Grind on fresh pepper.
Cut a lemon into quarters, squeeze on the juice and then throw the lemon quarters into the pan.
Add some finely chopped garlic and dill.
Add a bit more butter and some chicken stock and some white wine.
Cover the pan with aluminum foil and bake at 350F until the salmon is done.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Butter a caserole dish and place the salmon in it skin down. Grind on fresh pepper.
Cut a lemon into quarters, squeeze on the juice and then throw the lemon quarters into the pan.
Add some finely chopped garlic and dill.
Add a bit more butter and some chicken stock and some white wine.
Cover the pan with aluminum foil and bake at 350F until the salmon is done.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Tubes and TV
Tubes and TV
Back in the 60's before modern electronics TVs were driven by tubes. Wonderful orange glowing globes.
My father loved them. Or rather, he loved them when they failed. As the TV picture faded he got excited. And when it failed he opened the back of the TV to look for the dead tube.
Once identified he would check the code number on the tube and then go to his massive collection.
He picked out a new tube, plugged it in and brought the TV back to life.
He loved this exercise.
Tubes were bought on Saturday from an Army and Navy surplus store on Underbank in Stockport. I was always there to help.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Back in the 60's before modern electronics TVs were driven by tubes. Wonderful orange glowing globes.
My father loved them. Or rather, he loved them when they failed. As the TV picture faded he got excited. And when it failed he opened the back of the TV to look for the dead tube.
Once identified he would check the code number on the tube and then go to his massive collection.
He picked out a new tube, plugged it in and brought the TV back to life.
He loved this exercise.
Tubes were bought on Saturday from an Army and Navy surplus store on Underbank in Stockport. I was always there to help.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Gazpacho
Ken's Gazpacho
Easy, healthy and delish.
First the liquid. Get a large can of San Marzano tomatoes. Make sure it has the DOP seal. Without this it's not the real thing no matter what the label says.
Pour into a large bowl, then get something flat and crush the tomatoes. Add a spash of Balsamic Viengar, Worcester Sauce, fresh lime juice and a few spashes of olive oil. Grind in some fresh pepper and add a pinch of salt.
That's the liquid. Now for the vegatables. Take your food processor and add a couple of chunks of onions, 2 garlic cloves, some fresh basil, a few chunks of cucumber and a few chuncks of orange bell pepper. Grind until fine and add this to the bowl. Mix well.
Then chill in the fridge for at least 2 hours and preferably overninght.
Serve cold.
Tech Notes:
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Easy, healthy and delish.
First the liquid. Get a large can of San Marzano tomatoes. Make sure it has the DOP seal. Without this it's not the real thing no matter what the label says.
Pour into a large bowl, then get something flat and crush the tomatoes. Add a spash of Balsamic Viengar, Worcester Sauce, fresh lime juice and a few spashes of olive oil. Grind in some fresh pepper and add a pinch of salt.
That's the liquid. Now for the vegatables. Take your food processor and add a couple of chunks of onions, 2 garlic cloves, some fresh basil, a few chunks of cucumber and a few chuncks of orange bell pepper. Grind until fine and add this to the bowl. Mix well.
Then chill in the fridge for at least 2 hours and preferably overninght.
Serve cold.
Tech Notes:
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Salmon Burger
Ken's Salmon Burger
Saute some finely chopped onions and garlic in olive oil, add a grind of fresh pepper and a pinch of salt.
Get some ground salmon. The easiest way to do this is to buy fresh salmon burgers, most supermarkets sell them.
Put the salmon in a bowl, add the saute onions and garlic, some finely chopped fresh dill, some finely chopped muchrooms and then mix well.
Form into burger patties and fry in olive oil until brown. Flip them to make sure all sides are cooked.
Pour off excess oil. Then squeeze on some fresh lemon juice, add a splash of white wine, saute just a bit longer to reduce the liquid and then serve. Drizzle the pan juices over them.
Tech Notes:
Wild salmon would be even better if you can get it ground.
A salmon meatloaf is easy. Just pour the mixture into a loaf pan that's been sprayed with vegetable oil. Smear the top with a mixture of ketchup and Dijon mustard. Add a sprinkle of Parmesan cheese. Bake at 350F until done.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Saute some finely chopped onions and garlic in olive oil, add a grind of fresh pepper and a pinch of salt.
Get some ground salmon. The easiest way to do this is to buy fresh salmon burgers, most supermarkets sell them.
Put the salmon in a bowl, add the saute onions and garlic, some finely chopped fresh dill, some finely chopped muchrooms and then mix well.
Form into burger patties and fry in olive oil until brown. Flip them to make sure all sides are cooked.
Pour off excess oil. Then squeeze on some fresh lemon juice, add a splash of white wine, saute just a bit longer to reduce the liquid and then serve. Drizzle the pan juices over them.
Tech Notes:
Wild salmon would be even better if you can get it ground.
A salmon meatloaf is easy. Just pour the mixture into a loaf pan that's been sprayed with vegetable oil. Smear the top with a mixture of ketchup and Dijon mustard. Add a sprinkle of Parmesan cheese. Bake at 350F until done.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's baked Endive
Ken's baked Endive
This is fast, tasty and healthy.
Take a few endive, cut off the base then slice lengthwise.
Mix in a bowl with a slash of olive oii, finely chopped onions, carots and garlic. Grind on some fresh pepper and a pinch of salt.
Place on a baking tray and bake at 350F until just brown.
Sprinkle with a few drops of balsamic vinegar and serve.
Tech Notes:
It's a great replacement for the usual salad side dish.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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This is fast, tasty and healthy.
Take a few endive, cut off the base then slice lengthwise.
Mix in a bowl with a slash of olive oii, finely chopped onions, carots and garlic. Grind on some fresh pepper and a pinch of salt.
Place on a baking tray and bake at 350F until just brown.
Sprinkle with a few drops of balsamic vinegar and serve.
Tech Notes:
It's a great replacement for the usual salad side dish.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's very versatile Recipe
Ken's very versatile Recipe
This is not a sophisticated recipe, but it's fast, fresh, tasty and healthy. And if you're serving guests have fun and give everyone their own personal package!
Take your favorite meat, fish or poultry and mix in a bowl with a splash of olive oil and fresh chopped garlic. If you use poultry take the skin off. Add a tiny splash of Balsamic vinegar. Mix well.
Rip off a piece of aluminum foil and place the meat inside. Add any veggies you like. Curl up the edges of the aluminum foil then add a splash of chicken stock, some white wine and slices of fresh lemon. Add a couple of bay leaves and some fresh herbs. Add a whole bulb of garlic sliced in half. Add a grind of pepper and a pinch of salt. Add a teaspoon of butter.
Close the aluminum foil tight. Place on a baking tray and bake in a 350F oven for 30 minutes or until done.
Give everyone their own package on a plate. They can open, smell the aroma, and eat directly from the package.
Tech Notes:
For a bit of extra tang add a teaspoon of Dijon Mustard before closing the aluminum foil.
The herbs can be anything you like. Dill is great with fish. Sage is good with meat. I also love Tarragon.
The veggies can be potato, or carrot, or fennel or whatever. But slice them fine so they can cook in 30 minutes. A chunk of corn on the cob also works well.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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This is not a sophisticated recipe, but it's fast, fresh, tasty and healthy. And if you're serving guests have fun and give everyone their own personal package!
Take your favorite meat, fish or poultry and mix in a bowl with a splash of olive oil and fresh chopped garlic. If you use poultry take the skin off. Add a tiny splash of Balsamic vinegar. Mix well.
Rip off a piece of aluminum foil and place the meat inside. Add any veggies you like. Curl up the edges of the aluminum foil then add a splash of chicken stock, some white wine and slices of fresh lemon. Add a couple of bay leaves and some fresh herbs. Add a whole bulb of garlic sliced in half. Add a grind of pepper and a pinch of salt. Add a teaspoon of butter.
Close the aluminum foil tight. Place on a baking tray and bake in a 350F oven for 30 minutes or until done.
Give everyone their own package on a plate. They can open, smell the aroma, and eat directly from the package.
Tech Notes:
For a bit of extra tang add a teaspoon of Dijon Mustard before closing the aluminum foil.
The herbs can be anything you like. Dill is great with fish. Sage is good with meat. I also love Tarragon.
The veggies can be potato, or carrot, or fennel or whatever. But slice them fine so they can cook in 30 minutes. A chunk of corn on the cob also works well.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Debit Cards for Kids
Debit Cards for Kids
An interesting new market and these guys seem to be leading the way.
My grandkids (ages 6 and 8) just got their debit cards.
And of course, it's super easy for the grandparents to deposit money in their account. LOL!!!!
I can see it now. No more birthday presents. The grandparents just send $100 to the kid's debit card. Then the kid buys what they really want. LOL.
Here's the company that seems to driving this new market Greenlight
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An interesting new market and these guys seem to be leading the way.
My grandkids (ages 6 and 8) just got their debit cards.
And of course, it's super easy for the grandparents to deposit money in their account. LOL!!!!
I can see it now. No more birthday presents. The grandparents just send $100 to the kid's debit card. Then the kid buys what they really want. LOL.
Here's the company that seems to driving this new market Greenlight
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Italian Burger - A different burger
Ken's Italian Burger - A different burger
Get some Italian hot sausage. If you don't like spicy then get Italian sweet sausage.
Slice it open and press it out into a flat patty. Sprinkle with garlic powder, grind on some fresh pepper, then add a small drizzle of honey.
Spray with cooking oil and broil until golden brown.
Serve on a toasted bun with all the regular fixings.
Tech Notes:
You can also grill or pan fry, but then you may want to skip the honey because it can be sticky and messy. Or you may want to experiment!
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Get some Italian hot sausage. If you don't like spicy then get Italian sweet sausage.
Slice it open and press it out into a flat patty. Sprinkle with garlic powder, grind on some fresh pepper, then add a small drizzle of honey.
Spray with cooking oil and broil until golden brown.
Serve on a toasted bun with all the regular fixings.
Tech Notes:
You can also grill or pan fry, but then you may want to skip the honey because it can be sticky and messy. Or you may want to experiment!
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Salmon Balls
Ken's Salmon Balls
Most people love meat balls, so let's do salmon balls.
Saute some finely chopped onions and garlic in olive oil, add a grind of fresh pepper and a pinch of salt.
Get some ground salmon. The easiest way to do this is to buy fresh salmon burgers, most supermarkets sell them.
Place the salmon in a bowl, add the saute onions, some finely chopped fresh dill and a bit of cooked yellow rice and mix well.
Form into balls and fry in olive oil until brown. Toss them to make sure all sides are cooked.
Pour off excess oil. Then squeeze on some fresh lemon juice, add a splash of white wine, saute just a bit longer to reduce the liquid and then serve. Drizzle the pan juices over them.
Tech Notes:
Wild salmon would be even better if you can get it ground.
You can easily modify this for burgers. Just form the mixture into burger patties before frying.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Most people love meat balls, so let's do salmon balls.
Saute some finely chopped onions and garlic in olive oil, add a grind of fresh pepper and a pinch of salt.
Get some ground salmon. The easiest way to do this is to buy fresh salmon burgers, most supermarkets sell them.
Place the salmon in a bowl, add the saute onions, some finely chopped fresh dill and a bit of cooked yellow rice and mix well.
Form into balls and fry in olive oil until brown. Toss them to make sure all sides are cooked.
Pour off excess oil. Then squeeze on some fresh lemon juice, add a splash of white wine, saute just a bit longer to reduce the liquid and then serve. Drizzle the pan juices over them.
Tech Notes:
Wild salmon would be even better if you can get it ground.
You can easily modify this for burgers. Just form the mixture into burger patties before frying.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Stuffed Peppers - My Recipe
Stuffed Peppers - My Recipe
Take red and yellow peppers. Not green, they can be bitter.
Slice the top off. Then reach in and pull out as much of the white mulch as you can.
Pack with the mixture. Put the top back on. Coat the outside with olive oil and bake at 350F until golden.
Mixture is ground beef or lamb or turkey with freshly chopped garlic and cooked yellow rice and a grind of fresh pepper and a pinch of salt.
Tech Notes:
You can experiment with the mixture. For example, try adding some finely chopped fresh herbs.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Take red and yellow peppers. Not green, they can be bitter.
Slice the top off. Then reach in and pull out as much of the white mulch as you can.
Pack with the mixture. Put the top back on. Coat the outside with olive oil and bake at 350F until golden.
Mixture is ground beef or lamb or turkey with freshly chopped garlic and cooked yellow rice and a grind of fresh pepper and a pinch of salt.
Tech Notes:
You can experiment with the mixture. For example, try adding some finely chopped fresh herbs.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Gordon Walker - British Physicist
Gordon Walker - British Physicist
He was my PhD supervisor at the Rutherford Lab in the UK. It's a national physics research Lab. He later became Lab director and a strong advocate for new physics facilities that included the Diamond Light Source.
He was low key and kind. He was a good physicist and a good guy.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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He was my PhD supervisor at the Rutherford Lab in the UK. It's a national physics research Lab. He later became Lab director and a strong advocate for new physics facilities that included the Diamond Light Source.
He was low key and kind. He was a good physicist and a good guy.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Rosalind Franklin - and DNA
Rosalind Franklin - and DNA
She died at 37 from ovarian cancer. But not before she played a critical role in the discovery of the double helix stucture of DNA. One of the greatest discoveries of all time.
She was a brilliant experimental scientist. Crick and Watson became famous. Rosalind did not. Now it's up to history to decide.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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She died at 37 from ovarian cancer. But not before she played a critical role in the discovery of the double helix stucture of DNA. One of the greatest discoveries of all time.
She was a brilliant experimental scientist. Crick and Watson became famous. Rosalind did not. Now it's up to history to decide.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Richard Mitchell - The Underground Grammarian
Richard Mitchell - The Underground Grammarian
Richard Mitchell wrote the Underground Grammarian. He was a professor of English and classics at Glassboro State College (now Rowan University) in NJ.
I met Richard several times. He was a controversial figure, but he was also a passionate advocate for clear and concise writing. He believed that the traditional grammar taught in schools was often arbitrary and nonsensical, and he argued that students should be taught to write by reading good examples of writing.
Johnny Carson loved him and he was a regular on the show.
My brother-in-law and myself developed a publishing product for the Mac. Richard used it to print the Underground Grammarian.
Richard also had a wry sense of humor. In the masthead of the Underground Grammarian he lists himself as "Assistant Circulation Manager". He was no such thing. Richard was the Underground Grammarian in every single aspect.
I once asked Richard how I could spot great writing...
"After you've read it you will walk to the window and look out quietly."
For students of written English the incisive wit of the Underground Grammarian still survives. All issues are here.. The Underground Grammarian
Thanks Richard.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Richard Mitchell wrote the Underground Grammarian. He was a professor of English and classics at Glassboro State College (now Rowan University) in NJ.
I met Richard several times. He was a controversial figure, but he was also a passionate advocate for clear and concise writing. He believed that the traditional grammar taught in schools was often arbitrary and nonsensical, and he argued that students should be taught to write by reading good examples of writing.
Johnny Carson loved him and he was a regular on the show.
My brother-in-law and myself developed a publishing product for the Mac. Richard used it to print the Underground Grammarian.
Richard also had a wry sense of humor. In the masthead of the Underground Grammarian he lists himself as "Assistant Circulation Manager". He was no such thing. Richard was the Underground Grammarian in every single aspect.
I once asked Richard how I could spot great writing...
"After you've read it you will walk to the window and look out quietly."
For students of written English the incisive wit of the Underground Grammarian still survives. All issues are here.. The Underground Grammarian
Thanks Richard.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Tofu and Seaweed Soup
Tofu and Seaweed Soup
This recipe is a bit strange, but fast and tasty. And seaweed is full of nutrients and anti-oxidents.
Take some firm tofu and cut into cubes. Add to a casserole dish with chicken stock, white wine, a can of V8 and the seaweed.
Add a few crushed cloves of garlic. Grind in some fresh pepper.
Simmer on low heat for an hour with the lid on the casserole. Stir occasionally. Top up with liquid as necessary.
Tech Notes:
As with many recipes that use garlic you can try roasted garlic. It's totally different and has a delicate nutty flavor.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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This recipe is a bit strange, but fast and tasty. And seaweed is full of nutrients and anti-oxidents.
Take some firm tofu and cut into cubes. Add to a casserole dish with chicken stock, white wine, a can of V8 and the seaweed.
Add a few crushed cloves of garlic. Grind in some fresh pepper.
Simmer on low heat for an hour with the lid on the casserole. Stir occasionally. Top up with liquid as necessary.
Tech Notes:
As with many recipes that use garlic you can try roasted garlic. It's totally different and has a delicate nutty flavor.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Bard - Google's new AI agent
Bard - Google's new AI agent
Bard can answer almost any question you ask. Almost anything. That's a scary thought.
So of course I had to test it by asking an algebra question.
Me: Find the roots of the quadratic equation x^2 - 3x + 2 = 0
Bard: Sure. The roots of the quadratic equation x^2 - 3x + 2 = 0 are 1 and 2
(Bard then went on to give a detailed description of the solution process.)
Here's Bard. Ask away. Bard
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Bard can answer almost any question you ask. Almost anything. That's a scary thought.
So of course I had to test it by asking an algebra question.
Me: Find the roots of the quadratic equation x^2 - 3x + 2 = 0
Bard: Sure. The roots of the quadratic equation x^2 - 3x + 2 = 0 are 1 and 2
(Bard then went on to give a detailed description of the solution process.)
Here's Bard. Ask away. Bard
Content written and posted by Ken Abbott abbottsystems@gmail.com
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How are your eyes?
How are your eyes?
I go for regular eye exams. But I just printed the Amsler Grid and tested myself. It took me 30 seconds to find a problem.
Try it. Print this grid and do the test. Amsler Grid
Content written and posted by Ken Abbott abbottsystems@gmail.com
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I go for regular eye exams. But I just printed the Amsler Grid and tested myself. It took me 30 seconds to find a problem.
Try it. Print this grid and do the test. Amsler Grid
Content written and posted by Ken Abbott abbottsystems@gmail.com
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The Guns of August by Barbara Tuchman
The Guns of August by Barbara Tuchman
In the early days of August 1914 Germany mobilized seven armies. Their plan, years in the making, was to sweep in a giant arc across Europe and by the end of the month descend on Paris, the heart of their longtime enemy. The events of August 1914 were the opening salvos of what that generation called The Great War, and what the next had reason to rename World War I.
It is this single month that Barbara Tuchman treats in her Pulitzer Prize winning book The Guns of August (1962). Tuchman is a master of detail, and lays the ground rules for her readers in an Author’s Note at the beginning of the book, "All condition of weather, thoughts or feelings, and states of mind public or private, in the following pages have documentary support." The result is a 440pp narrative that at times can be frustrating, with extensive descriptions of generals and geography, but which paints a vivid picture of a cataclysmic event that erased a generation of young men. It is worth reading.
Tuchman covers the two major theatres of war, the European (or Western) front and the Russian (or eastern) front. She omits the war in the Balkans, centered around Turkey, except that she devotes an interesting chapter to the pursuit of the German battleship Goeben by Allied forces in the Mediterranean. The Goeben finally took refuge in the Turkish Dardenelles while Turkey was still neutral and thus precipitated its entry into the War on the side of Germany. The subsequent Allied fighting in the Balkans against Turkey included the ill fated Gallipoli campaign where so many British troops died.
Tuchman carefully analyses the events which led to the outbreak of war, and we are left with a picture of inevitability. Germany, imagining itself betrayed and enveloped by European alliances, had been preparing war plans for over 10 years. France was always Germany’s target. When the Archduke Ferdinand (an Austrian) was assassinated by a Serbian, a compex web of alliances were triggered, but the net result was that Germany marched on France. Moving 7 armies within the tight confines of Europe required plenty of space, and Germany planned to violate Belgium neutrality to move its troops towards Paris. It therefore came about that the opening battles of the war were on Belgium soil against Belgium cities.
Tuchman describes the battle of Liege, where the Germans used their huge siege guns against the city’s forts, and then the march through Belgium. The Germans did not expect the Belgiums to resist, but when they came under sniper fire in village after village the Germans instituted a policy of reprisals against the civilian population. Reports of mass executions in village squares became common, but the event that shocked the world was the burning of Louvain, where the Germans laid waste to the entire city. This event was a wake up call to the world and signaled the beginning of a long brutal war.
As they crossed the Belgium frontier into France, the German armies were engaged by 7 French armies and 2 British divisions known as the BEF (British Expeditionary Force). The battle was brutal, and the Allies were forced to slowly retreat under the German onslaught until finally the Germans were within 40 miles of Paris. The town was preparing for siege and possibly complete destruction. The government had fled south and when 2 divisions of reserves arrived they were rushed to the front by the city’s fleet of 600 taxi cabs commandeered for the purpose!
Tuchman carefully introduces us to all the key players, the Allied commanders of the French and British and the German commanders. With her characteristic attention to detail we learn of their personalities, strengths and weaknesses. And here perhaps more than anywhere in the book we come to realize just how world events can be shaped by personal foibles. Many of the names are unfamiliar: Joffre was the French General, Lord Kitchener the British War Minister, and Kluck led the final sweep of the German forces towards Paris. But some of the names are more familiar: a young soldier named De Gaulle fought for France, and Winston Churchill was Lord of the British Admiralty, but was to see his finest hour many years later in 1940.
When the Germans made a brief detour to chase one of the French armies north of Paris, the Allies saw an opportunity to counter attack and started to muster all available troops. The British BEF, sensing a catastrophe, promptly began retreating, with the intention of reaching the channel ports and going home. It took pleas from both the French and British to convince Field Marshal Sir John French to return his troops to battle in France’s darkest hour. He agreed with tears streaming down his face. In the subsequent attack, the Germans were forced back north to the line of the river Somme, with both sides suffering terrible losses, and the BEF wiped out. But nothing was decisive, the enemy was not vanquished, and both sides settled into a defensive trench system that cut across France west to east along the Somme. This became known as the Western Front and was to consume a generation of young men (of both sides) in 4 years of fighting.
Tuchman tells all this in well researched detail and avoids drawing conclusions. She focuses on key moments - as when Joffre convinces Field Marshal Sir John French to return the BEF to battle, or the state of Paris preparing for siege. She describes the conditions of the soldiers under forced march - dirty, tired, bloody and hungry. She describes the Generals dining on quail and taking tea while conducting the business of war - issuing orders, tracking troop movements and hiring and firing field commanders.
Tuchman humanizes the events and therefore helps us understand them. Wisely, she offers very little analysis, except to say that World War I was a terrible loss of an entire generation and left no winners but simply a profound sense of disillusionment. She quotes D. H. Lawrence, “All the great words were cancelled out for that generation” and in several places in the book she keeps us mindful of a sober fact: those who survived The Great War were to see their sons march in the next.
My father was one of them. And this is dedicated to him.
Content written and posted by Ken Abbott abbottsystems@gmail.com
Like this post? Please share it by clicking one of the share buttons below!
In the early days of August 1914 Germany mobilized seven armies. Their plan, years in the making, was to sweep in a giant arc across Europe and by the end of the month descend on Paris, the heart of their longtime enemy. The events of August 1914 were the opening salvos of what that generation called The Great War, and what the next had reason to rename World War I.
It is this single month that Barbara Tuchman treats in her Pulitzer Prize winning book The Guns of August (1962). Tuchman is a master of detail, and lays the ground rules for her readers in an Author’s Note at the beginning of the book, "All condition of weather, thoughts or feelings, and states of mind public or private, in the following pages have documentary support." The result is a 440pp narrative that at times can be frustrating, with extensive descriptions of generals and geography, but which paints a vivid picture of a cataclysmic event that erased a generation of young men. It is worth reading.
Tuchman covers the two major theatres of war, the European (or Western) front and the Russian (or eastern) front. She omits the war in the Balkans, centered around Turkey, except that she devotes an interesting chapter to the pursuit of the German battleship Goeben by Allied forces in the Mediterranean. The Goeben finally took refuge in the Turkish Dardenelles while Turkey was still neutral and thus precipitated its entry into the War on the side of Germany. The subsequent Allied fighting in the Balkans against Turkey included the ill fated Gallipoli campaign where so many British troops died.
Tuchman carefully analyses the events which led to the outbreak of war, and we are left with a picture of inevitability. Germany, imagining itself betrayed and enveloped by European alliances, had been preparing war plans for over 10 years. France was always Germany’s target. When the Archduke Ferdinand (an Austrian) was assassinated by a Serbian, a compex web of alliances were triggered, but the net result was that Germany marched on France. Moving 7 armies within the tight confines of Europe required plenty of space, and Germany planned to violate Belgium neutrality to move its troops towards Paris. It therefore came about that the opening battles of the war were on Belgium soil against Belgium cities.
Tuchman describes the battle of Liege, where the Germans used their huge siege guns against the city’s forts, and then the march through Belgium. The Germans did not expect the Belgiums to resist, but when they came under sniper fire in village after village the Germans instituted a policy of reprisals against the civilian population. Reports of mass executions in village squares became common, but the event that shocked the world was the burning of Louvain, where the Germans laid waste to the entire city. This event was a wake up call to the world and signaled the beginning of a long brutal war.
As they crossed the Belgium frontier into France, the German armies were engaged by 7 French armies and 2 British divisions known as the BEF (British Expeditionary Force). The battle was brutal, and the Allies were forced to slowly retreat under the German onslaught until finally the Germans were within 40 miles of Paris. The town was preparing for siege and possibly complete destruction. The government had fled south and when 2 divisions of reserves arrived they were rushed to the front by the city’s fleet of 600 taxi cabs commandeered for the purpose!
Tuchman carefully introduces us to all the key players, the Allied commanders of the French and British and the German commanders. With her characteristic attention to detail we learn of their personalities, strengths and weaknesses. And here perhaps more than anywhere in the book we come to realize just how world events can be shaped by personal foibles. Many of the names are unfamiliar: Joffre was the French General, Lord Kitchener the British War Minister, and Kluck led the final sweep of the German forces towards Paris. But some of the names are more familiar: a young soldier named De Gaulle fought for France, and Winston Churchill was Lord of the British Admiralty, but was to see his finest hour many years later in 1940.
When the Germans made a brief detour to chase one of the French armies north of Paris, the Allies saw an opportunity to counter attack and started to muster all available troops. The British BEF, sensing a catastrophe, promptly began retreating, with the intention of reaching the channel ports and going home. It took pleas from both the French and British to convince Field Marshal Sir John French to return his troops to battle in France’s darkest hour. He agreed with tears streaming down his face. In the subsequent attack, the Germans were forced back north to the line of the river Somme, with both sides suffering terrible losses, and the BEF wiped out. But nothing was decisive, the enemy was not vanquished, and both sides settled into a defensive trench system that cut across France west to east along the Somme. This became known as the Western Front and was to consume a generation of young men (of both sides) in 4 years of fighting.
Tuchman tells all this in well researched detail and avoids drawing conclusions. She focuses on key moments - as when Joffre convinces Field Marshal Sir John French to return the BEF to battle, or the state of Paris preparing for siege. She describes the conditions of the soldiers under forced march - dirty, tired, bloody and hungry. She describes the Generals dining on quail and taking tea while conducting the business of war - issuing orders, tracking troop movements and hiring and firing field commanders.
Tuchman humanizes the events and therefore helps us understand them. Wisely, she offers very little analysis, except to say that World War I was a terrible loss of an entire generation and left no winners but simply a profound sense of disillusionment. She quotes D. H. Lawrence, “All the great words were cancelled out for that generation” and in several places in the book she keeps us mindful of a sober fact: those who survived The Great War were to see their sons march in the next.
My father was one of them. And this is dedicated to him.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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A simple use of Calculus
A simple use of Calculus
You're fencing in a rectangular garden against a wall. So no fence is needed along the wall.
You have 100 feet of fencing. What size do you make the garden to maximize its area?
Let the garden be y deep and x wide.
So its area is a=xy
The length of fencing is l=2y+x=100
So x=100-2y
Substitute this into the area, so a=y(100-2y)=100y-2y^2
Differentiate and set to zero to find the max..
da/dy=100-4y=0
So y=25
Which means the garden is 25 deep and 50 wide.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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You're fencing in a rectangular garden against a wall. So no fence is needed along the wall.
You have 100 feet of fencing. What size do you make the garden to maximize its area?
Let the garden be y deep and x wide.
So its area is a=xy
The length of fencing is l=2y+x=100
So x=100-2y
Substitute this into the area, so a=y(100-2y)=100y-2y^2
Differentiate and set to zero to find the max..
da/dy=100-4y=0
So y=25
Which means the garden is 25 deep and 50 wide.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Guns in America
Guns in America
Guns in America are totally out of control. There is no other way to describe it. Period.
Young school kids are dying. So much potential lost.
Imagine if one of these kids grew up to be a scientist and cured cancer. Opportunity gone. One life lost is many lives lost.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Guns in America are totally out of control. There is no other way to describe it. Period.
Young school kids are dying. So much potential lost.
Imagine if one of these kids grew up to be a scientist and cured cancer. Opportunity gone. One life lost is many lives lost.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken’s SAT Math Crib Sheet
Ken’s SAT Math Crib Sheet
I tutor SAT Math and over the years I’ve learned a lot. This crib sheet is short and sweet, but it’s the result of years of experience helping students boost their scores.
SAT Math is an interesting test. Being good at Math is not enough to score high. You also need test taking techniques. This crib sheet reveals my personal method.
First, in terms of test dates, latest news and how to register for the Math SAT go to the people who write and administer the test, The College Board The College Board
Alert! Big changes are coming to the SAT Math test. The paper and pencil test is going away and it will become totally online in 2023 for international students and in 2024 for US students. It will also be shorter and an on screen calculator will be available for the entire test. It's also possible that grid-ins will be replaced. Always check with the College Board for the latest information.
Now let’s start.
No matter how good or bad you are at Math we’re going to boost your score.
The current pencil and paper SAT Math test has two parts:
No Calculator: 25 minutes. 20 questions (15 multiple-choice, 5 Grid-in).
Calculator allowed: 55 Minutes. 38 questions (30 multiple-choice, 8 Grid-in).
A grid-in is just another way of supplying your answer. You mark them on a grid on the answer sheet. So make sure you know how to grid-in, play with this for a while until you’re totally comfortable. You don’t want to waste valuable time on test day learning how to grid-in. Do that now. How to do grid-ins
OK, so now you can supply your answers with multiple choice or grid-in. Good. These things are just test mechanics.
Now let's look at strategy.
Notice the test is timed. So time management is critical. Absolutely critical. It's important that you attempt every single question on the test. That’s why we’re going to use a 3 pass method. That’s right, you’re going to scan and answer questions in 3 separate passes.
Pass 1: The easy pass.
Read every question, but only answer those that you feel very confident about. Very confident you know the answer. Read the whole test and answer these. Skip any question you don’t like. Don’t waste time on these questions. Don't even start work on them. Skipping a question means skipping it instantly.
Pass 2: The maybe pass.
Now go back and read the questions again. This time answer those that you feel you have a reasonable chance of answering. Do not get hung up on any question. If you can’t answer a question in a reasonable time, go to the next question. Wasting time is a score killer. Never spend more than 1 minute trying to answer a question.
Pass 3: The impossible pass.
Now go back and read the questions again. By now the only questions left are the impossible questions. These are those where you have absolutely no clue. So you’re simply going to guess an answer. If there are 4 multiple choice answers you’re simply going to pick one. So your chance of being correct is 1 in 4. Yes? Not always. In many cases there’s a trick to put probability on your side. To illustrate this consider the following question from a real SAT Math test:
For which value of c does 2x^2 + c = 8x have exactly 1 solution?
A) -8
B) 0
C) 2
D) 8
Imagine you have no clue. So you’re simply going to guess. That’s a 1 in 4 chance. But before you guess, look at the answers. Why is 8 mentioned twice? One is 8 and the other is -8. It's for those people who can answer this by doing actual calculations but may make a mistake in the sign of their answer. So the answer is 8 or -8 and now you have a 1 in 2 chance of being correct. But wait, in the equation c is positive, so why not guess 8 as opposed to -8. And you would be correct. That's a slew of extra points just by using intelligent guessing. The moral of the story: with multiple choice questions, the answer options can often help you, even if you have no clue of the math involved. Intelligent guessing is a powerful way to boost your score.
Content written and posted by Ken Abbott abbottsystems@gmail.com
Like this post? Please share it by clicking one of the share buttons below!
I tutor SAT Math and over the years I’ve learned a lot. This crib sheet is short and sweet, but it’s the result of years of experience helping students boost their scores.
SAT Math is an interesting test. Being good at Math is not enough to score high. You also need test taking techniques. This crib sheet reveals my personal method.
First, in terms of test dates, latest news and how to register for the Math SAT go to the people who write and administer the test, The College Board The College Board
Alert! Big changes are coming to the SAT Math test. The paper and pencil test is going away and it will become totally online in 2023 for international students and in 2024 for US students. It will also be shorter and an on screen calculator will be available for the entire test. It's also possible that grid-ins will be replaced. Always check with the College Board for the latest information.
Now let’s start.
No matter how good or bad you are at Math we’re going to boost your score.
The current pencil and paper SAT Math test has two parts:
No Calculator: 25 minutes. 20 questions (15 multiple-choice, 5 Grid-in).
Calculator allowed: 55 Minutes. 38 questions (30 multiple-choice, 8 Grid-in).
A grid-in is just another way of supplying your answer. You mark them on a grid on the answer sheet. So make sure you know how to grid-in, play with this for a while until you’re totally comfortable. You don’t want to waste valuable time on test day learning how to grid-in. Do that now. How to do grid-ins
OK, so now you can supply your answers with multiple choice or grid-in. Good. These things are just test mechanics.
Now let's look at strategy.
Notice the test is timed. So time management is critical. Absolutely critical. It's important that you attempt every single question on the test. That’s why we’re going to use a 3 pass method. That’s right, you’re going to scan and answer questions in 3 separate passes.
Pass 1: The easy pass.
Read every question, but only answer those that you feel very confident about. Very confident you know the answer. Read the whole test and answer these. Skip any question you don’t like. Don’t waste time on these questions. Don't even start work on them. Skipping a question means skipping it instantly.
Pass 2: The maybe pass.
Now go back and read the questions again. This time answer those that you feel you have a reasonable chance of answering. Do not get hung up on any question. If you can’t answer a question in a reasonable time, go to the next question. Wasting time is a score killer. Never spend more than 1 minute trying to answer a question.
Pass 3: The impossible pass.
Now go back and read the questions again. By now the only questions left are the impossible questions. These are those where you have absolutely no clue. So you’re simply going to guess an answer. If there are 4 multiple choice answers you’re simply going to pick one. So your chance of being correct is 1 in 4. Yes? Not always. In many cases there’s a trick to put probability on your side. To illustrate this consider the following question from a real SAT Math test:
For which value of c does 2x^2 + c = 8x have exactly 1 solution?
A) -8
B) 0
C) 2
D) 8
Imagine you have no clue. So you’re simply going to guess. That’s a 1 in 4 chance. But before you guess, look at the answers. Why is 8 mentioned twice? One is 8 and the other is -8. It's for those people who can answer this by doing actual calculations but may make a mistake in the sign of their answer. So the answer is 8 or -8 and now you have a 1 in 2 chance of being correct. But wait, in the equation c is positive, so why not guess 8 as opposed to -8. And you would be correct. That's a slew of extra points just by using intelligent guessing. The moral of the story: with multiple choice questions, the answer options can often help you, even if you have no clue of the math involved. Intelligent guessing is a powerful way to boost your score.
Content written and posted by Ken Abbott abbottsystems@gmail.com
Like this post? Please share it by clicking one of the share buttons below!
Robot Algebra Tutor
Robot Algebra Tutor
It turns out that Bard (Google's new AI agent) can do algebra.
Here's an example:
ME: Find the roots of the quadratic equation x^2 - 3x + 2 = 0
BARD: Sure. The roots of the quadratic equation x^2 - 3x + 2 = 0 are 1 and 2
(Bard then went on to give a detailed description of the solution process.)
Meet Bard
Content written and posted by Ken Abbott abbottsystems@gmail.com
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It turns out that Bard (Google's new AI agent) can do algebra.
Here's an example:
ME: Find the roots of the quadratic equation x^2 - 3x + 2 = 0
BARD: Sure. The roots of the quadratic equation x^2 - 3x + 2 = 0 are 1 and 2
(Bard then went on to give a detailed description of the solution process.)
Meet Bard
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Smashed Potatoes - An easy potato dish
Ken's Smashed Potatoes - An easy potato dish
Take a few cloves of garlic, crush and chop course. Put in a bowl, add some olive oil and microwave for 20 seconds to warm.
Take some baby potatoes. Place each one on a wood cutting board, then smash with another cutting board. Dry the potatoes with kitchen towel then place in a bowl. Add the garlic, some fresh herbs, a pinch of salt, a grind of fresh pepper and a pinch of paprika. Mix well.
Place on a cooking tray and bake in the oven at 350F until golden brown.
Tech Notes:
There's no need to wash or peel the potatoes. This makes preperation much easier and faster.
Tarragon goes well with this dish. So does bay leaves. But use your favorite fresh herb. Rip the leaves to help release the oil.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Take a few cloves of garlic, crush and chop course. Put in a bowl, add some olive oil and microwave for 20 seconds to warm.
Take some baby potatoes. Place each one on a wood cutting board, then smash with another cutting board. Dry the potatoes with kitchen towel then place in a bowl. Add the garlic, some fresh herbs, a pinch of salt, a grind of fresh pepper and a pinch of paprika. Mix well.
Place on a cooking tray and bake in the oven at 350F until golden brown.
Tech Notes:
There's no need to wash or peel the potatoes. This makes preperation much easier and faster.
Tarragon goes well with this dish. So does bay leaves. But use your favorite fresh herb. Rip the leaves to help release the oil.
Like this? Please help me get the word out by sharing this. Please help! Thanks.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Cabbage Soup - a complete meal
Ken's Cabbage Soup - a complete meal
Take a small firm cabbage. Cut off the stem and remove the outer leaves, then cut into quarters. Check each quarter carefully for bad spots. If you find anything discard the quarter. Sometimes you may need 2 cabbages just to get 4 perfect quarters.
Get a heavy casserole and saute the cabbage in a small amount of olive oil and butter. Turn and brown all sides. Add a bit more butter and oil to the casserole then add finely chopped garlic, onions, carrots and celery. Add a grind of fresh pepper and a pinch of salt. Add a small amount of prosciutto. Stir everything and saute for another minute.
Then add a few bay leaves (rip them to help release the oil). Add chicken stock, water and dry white wine to just cover the cabbage. Slice in a carrot and add some finely chopped parsley (use the leaves only, discard the stems). Add a sprinkle of grated Romano cheese. Add a few crushed cloves of garlic. Put the lid on the casserole and bake in the oven at 350F for about an hour.
Serve in bowls with one quarter of cabbage per bowl.
Tech Notes:
While in the oven the liquid will reduce. That's fine, but check to make sure it does not reduce too far. If it does top it up.
For an even more delicate taste try adding a small splash of dry vermouth.
If you're serving this to friends you can make them curious by calling it Baked Cabbage.
If you're missing protein add some chicken or beef just before you put the casserole into the oven.
If you want seafood add it just before you take the casserole out of the oven. It only takes a few minutes to cook, and you don't want to overcook seafood.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Take a small firm cabbage. Cut off the stem and remove the outer leaves, then cut into quarters. Check each quarter carefully for bad spots. If you find anything discard the quarter. Sometimes you may need 2 cabbages just to get 4 perfect quarters.
Get a heavy casserole and saute the cabbage in a small amount of olive oil and butter. Turn and brown all sides. Add a bit more butter and oil to the casserole then add finely chopped garlic, onions, carrots and celery. Add a grind of fresh pepper and a pinch of salt. Add a small amount of prosciutto. Stir everything and saute for another minute.
Then add a few bay leaves (rip them to help release the oil). Add chicken stock, water and dry white wine to just cover the cabbage. Slice in a carrot and add some finely chopped parsley (use the leaves only, discard the stems). Add a sprinkle of grated Romano cheese. Add a few crushed cloves of garlic. Put the lid on the casserole and bake in the oven at 350F for about an hour.
Serve in bowls with one quarter of cabbage per bowl.
Tech Notes:
While in the oven the liquid will reduce. That's fine, but check to make sure it does not reduce too far. If it does top it up.
For an even more delicate taste try adding a small splash of dry vermouth.
If you're serving this to friends you can make them curious by calling it Baked Cabbage.
If you're missing protein add some chicken or beef just before you put the casserole into the oven.
If you want seafood add it just before you take the casserole out of the oven. It only takes a few minutes to cook, and you don't want to overcook seafood.
Like this? Please help me get the word out by sharing this. Please help! Thanks.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Has the Pandemic changed your life?
Has the Pandemic changed your life?
Has the Pandemic changed your life?
Let's list the ways the Pandemic might have changed lives and the economy forever. Here's one.
I used to commute by car every day. Now I don't. I work from home. So I save gas. I save wear and tear on my car. I save tolls. I save on parking costs. And I also save 3 hours per day of my life to devote to other things.
Content written and posted by Ken Abbott abbottsystems@gmail.com
Has the Pandemic changed your life?
Let's list the ways the Pandemic might have changed lives and the economy forever. Here's one.
I used to commute by car every day. Now I don't. I work from home. So I save gas. I save wear and tear on my car. I save tolls. I save on parking costs. And I also save 3 hours per day of my life to devote to other things.
Content written and posted by Ken Abbott abbottsystems@gmail.com
Testing Bard - Google's new AI Agent
Testing Bard - Google's new AI Agent
Bard is not yet commercially released but I'm testing it. So far I'm very impressed.
It's done some very nice things for me, such as writing a Letter to the Editor of a local newspaper. And yes, the editor loved it.
And of course it can make searching easier and fun. Condider this dialog I recently had with Bard.
ME: What's the fastest commercially operating MagLev train?
BARD: The fastest commercially operating MagLev train is the Shanghai Maglev Train. It has a top speed of 430 km/h (270 mph) and runs from Longyang Road station in Shanghai to Pudong International Airport. The train travels on a 30.5 km (19 mi) elevated track. The Shanghai Maglev Train was opened in 2004 and is the first commercial MagLev train in the world. It is also the only commercial MagLev train that uses superconducting magnets.
The L0 Series Maglev is the fastest train in the world, with a speed record of 603 km/h (375 mph). It was developed by Central Japan Railway Company (JR Central) and is still under development. The L0 Series Maglev is not yet in commercial operation.
Content written and posted by Ken Abbott abbottsystems@gmail.com
Bard is not yet commercially released but I'm testing it. So far I'm very impressed.
It's done some very nice things for me, such as writing a Letter to the Editor of a local newspaper. And yes, the editor loved it.
And of course it can make searching easier and fun. Condider this dialog I recently had with Bard.
ME: What's the fastest commercially operating MagLev train?
BARD: The fastest commercially operating MagLev train is the Shanghai Maglev Train. It has a top speed of 430 km/h (270 mph) and runs from Longyang Road station in Shanghai to Pudong International Airport. The train travels on a 30.5 km (19 mi) elevated track. The Shanghai Maglev Train was opened in 2004 and is the first commercial MagLev train in the world. It is also the only commercial MagLev train that uses superconducting magnets.
The L0 Series Maglev is the fastest train in the world, with a speed record of 603 km/h (375 mph). It was developed by Central Japan Railway Company (JR Central) and is still under development. The L0 Series Maglev is not yet in commercial operation.
Content written and posted by Ken Abbott abbottsystems@gmail.com
Very Fast Trains - The Japanese Maglev
Japan has a long history of high speed train development starting in the 1970s. The latest is their SC Maglev. Maglev is short for Magnetic Levitation, so this train has no wheels, it floats on magnetic tracks. SC is short for superconducting, which refers to the ultra powerful magnets used.
The latest development is the Chuo Shinkansen maglev line under construction between Tokyo and Nagoya and planned to open in 2027.
Most of the 177 mile track will be in tunnels.
Top speed is 314 mph.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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The Spin Inversion Conjecture
The Spin Inversion Conjecture
Spin Inversion is a conjecture I made about elementary particles. It says that every elementary particle in the Standard Model (except for the Higgs) of spin s has a partner of spin 1/s.
So the bosons (spin 1) in the Standard Model are their own partners, but the fermions (spin 1/2) in the Standard Model have spin 2 partners.
Of course, for this to work we need at least one spin 2 particle. Maybe more. So gravity appears automatically.
I have no theoretical justification for Spin Inversion, but I do have a rather amusing story of how I came up with it.
I was imagining how you might model a spin 1/2 elementary particle with an everyday object. After a bit of thought I decided on a Mobius strip (strip of paper joined after applying 1 half twist). I figured 1 half twist = spin 1/2.
Then I made a strip with 4 half twists and discovered something rather elegant.. it will naturally "flip" into a double thickness Mobius strip.
In other words a strip with 4 half twists (spin 2) naturally flips into a strip with 1 half twists (spin 1/2).
That's a Boson to Fermion transition. Think of gravity (a Boson spin 2 structure) "condensing" into spin 1/2 Fermions.
So that's it. All you need is paper, scissors, a touch of glue, and a vivid imagination!
Content written and posted by Ken Abbott abbottsystems@gmail.com
Spin Inversion is a conjecture I made about elementary particles. It says that every elementary particle in the Standard Model (except for the Higgs) of spin s has a partner of spin 1/s.
So the bosons (spin 1) in the Standard Model are their own partners, but the fermions (spin 1/2) in the Standard Model have spin 2 partners.
Of course, for this to work we need at least one spin 2 particle. Maybe more. So gravity appears automatically.
I have no theoretical justification for Spin Inversion, but I do have a rather amusing story of how I came up with it.
I was imagining how you might model a spin 1/2 elementary particle with an everyday object. After a bit of thought I decided on a Mobius strip (strip of paper joined after applying 1 half twist). I figured 1 half twist = spin 1/2.
Then I made a strip with 4 half twists and discovered something rather elegant.. it will naturally "flip" into a double thickness Mobius strip.
In other words a strip with 4 half twists (spin 2) naturally flips into a strip with 1 half twists (spin 1/2).
That's a Boson to Fermion transition. Think of gravity (a Boson spin 2 structure) "condensing" into spin 1/2 Fermions.
So that's it. All you need is paper, scissors, a touch of glue, and a vivid imagination!
Content written and posted by Ken Abbott abbottsystems@gmail.com
Ken's Couscous - so simple, so tasty, so fast
Ken's Couscous - so simple, so tasty, so fast
Couscous is made from Durum wheat flour and is closely related to pasta. But unlike pasta Couscous is ground into small granules.
Put a cup of Couscous into a large bowl. Add some finely chopped garlic and a small splash of olive oil. Then grind on some fresh pepper and add a pinch of salt.
Now add your favorite vegetable. It should be pre-cooked unless you like it almost raw. Add a small splash of chicken stock and a small splash of white wine. Mix well.
Add a cup of boiling water and let sit for a few minutes.
Fluff up and serve.
Tech Notes:
This makes a great side dish to almost anything.
As regards adding a vegetable. Peas are good. For a sweeter dish I use raisins. You can also try chopped nuts.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Couscous is made from Durum wheat flour and is closely related to pasta. But unlike pasta Couscous is ground into small granules.
Put a cup of Couscous into a large bowl. Add some finely chopped garlic and a small splash of olive oil. Then grind on some fresh pepper and add a pinch of salt.
Now add your favorite vegetable. It should be pre-cooked unless you like it almost raw. Add a small splash of chicken stock and a small splash of white wine. Mix well.
Add a cup of boiling water and let sit for a few minutes.
Fluff up and serve.
Tech Notes:
This makes a great side dish to almost anything.
As regards adding a vegetable. Peas are good. For a sweeter dish I use raisins. You can also try chopped nuts.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Martini - fast, different, full strength
Ken's Martini - fast, different, full strength
I like to make a Martini fast and with minimal fuss. So the old Martini shaker method is out. Besides, it uses ice.
Stick a bottle of your favorite Gin or Vodka in the freezer the night before. Yes, the freezer not the fridge. It will not freeze, but the low temperature will make it viscose and its mouthfeel much more interesting.
Take a Martini glass and drop in your favorite fixing - an olive, twist of lemon, touch of extra dry Vermouth, slice of fresh ginger, or nothing. Pour in the Gin or Vodka. There is no need to chill the glass because the Gin or Vodka is so cold it instantly does the job.
Sip.
But remember, this Martini was not shaken with ice so it's not diluted, it's full strength.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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I like to make a Martini fast and with minimal fuss. So the old Martini shaker method is out. Besides, it uses ice.
Stick a bottle of your favorite Gin or Vodka in the freezer the night before. Yes, the freezer not the fridge. It will not freeze, but the low temperature will make it viscose and its mouthfeel much more interesting.
Take a Martini glass and drop in your favorite fixing - an olive, twist of lemon, touch of extra dry Vermouth, slice of fresh ginger, or nothing. Pour in the Gin or Vodka. There is no need to chill the glass because the Gin or Vodka is so cold it instantly does the job.
Sip.
But remember, this Martini was not shaken with ice so it's not diluted, it's full strength.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Lettuce Soup - unusual, delicate, tasty!
Ken's Lettuce Soup - unusual, delicate, tasty!
Take a small firm iceberg lettuce. Remove the outer leaves then cut it into quarters. Check each quarter carefully for bad spots. If you find anything discard the quarter. Sometimes you may need 2 lettuces just to get 4 perfect quarters.
Get a heavy casserole and saute the lettuce in a small amount of olive oil and butter. Turn and brown all sides. Add a bit more butter to the casserole then add finely chopped garlic, onions and carrots. Add a grind of fresh pepper and a pinch of salt. Stir everything and saute for another minute.
Then add a few bay leaves (rip them to help release the oil). Add chicken stock, water and dry white wine to just cover the lettuce. Slice in a carrot and add some finely chopped parsley (use the leaves only, discard the stems). Add a slice of bacon that has had most of the fat trimmed off. Add a few crushed cloves of garlic. Put the lid on the casserole and bake in the oven at 350F for about an hour.
Serve in bowls with one quarter of lettuce per bowl.
Tech Notes:
While in the oven the liquid will reduce. That's fine, but check to make sure it does not reduce too far. If it does top it up.
For an even more delicate taste try adding a small spash of dry vermouth.
If you're serving this to friends you can make them curious by calling it Baked Lettuce.
Like this? Please help me get the word out by sharing this. Please help! Thanks.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Take a small firm iceberg lettuce. Remove the outer leaves then cut it into quarters. Check each quarter carefully for bad spots. If you find anything discard the quarter. Sometimes you may need 2 lettuces just to get 4 perfect quarters.
Get a heavy casserole and saute the lettuce in a small amount of olive oil and butter. Turn and brown all sides. Add a bit more butter to the casserole then add finely chopped garlic, onions and carrots. Add a grind of fresh pepper and a pinch of salt. Stir everything and saute for another minute.
Then add a few bay leaves (rip them to help release the oil). Add chicken stock, water and dry white wine to just cover the lettuce. Slice in a carrot and add some finely chopped parsley (use the leaves only, discard the stems). Add a slice of bacon that has had most of the fat trimmed off. Add a few crushed cloves of garlic. Put the lid on the casserole and bake in the oven at 350F for about an hour.
Serve in bowls with one quarter of lettuce per bowl.
Tech Notes:
While in the oven the liquid will reduce. That's fine, but check to make sure it does not reduce too far. If it does top it up.
For an even more delicate taste try adding a small spash of dry vermouth.
If you're serving this to friends you can make them curious by calling it Baked Lettuce.
Like this? Please help me get the word out by sharing this. Please help! Thanks.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Poached Cod in Milk - healthy, easy, yummy!
Ken's Poached Cod in Milk - healthy, easy, yummy!
Get a frying pan with a lid.
Slice an onion and a few cloves or garlic. Saute then in a small amount of olive oil and a tablespoon of butter.
Add milk, a couple of bay leaves (rip them to help release the oil), a grind of fresh pepper, a pinch of paprica and a pinch of salt.
Sprinkle with chopped parsley (use only the leaves not the stems), then add a filet of wild cod. Boil for a few minutes then put the lid on the pan and let sit for a few minutes.
Reduce the pan juices if you want a thicker sauce. Place the cod on a platter and pour the pan juices over the cod. Serve with lemon wedges on the side.
Tech Notes:
Sides include boiled potatos and asparagus.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Get a frying pan with a lid.
Slice an onion and a few cloves or garlic. Saute then in a small amount of olive oil and a tablespoon of butter.
Add milk, a couple of bay leaves (rip them to help release the oil), a grind of fresh pepper, a pinch of paprica and a pinch of salt.
Sprinkle with chopped parsley (use only the leaves not the stems), then add a filet of wild cod. Boil for a few minutes then put the lid on the pan and let sit for a few minutes.
Reduce the pan juices if you want a thicker sauce. Place the cod on a platter and pour the pan juices over the cod. Serve with lemon wedges on the side.
Tech Notes:
Sides include boiled potatos and asparagus.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Mushroom Appetizer - simple, fast, tasty!
Ken's Mushroom Appetizer - simple, fast, tasty!
Take some muchrooms, wash them and cut the stems off. Discard the stems. Dry the mushrooms and place on a baking tray.
Take some small tomatoes, cut in half and add to the tray.
Finely chop some fresh garlic and sprinkle 1/2 on the mushrooms and tomatoes. Drizzle everything with olive oil. Grind on some fresh pepper and a pinch of salt. Toss everything to coat the muchrooms and tomatoes.
Now turn the mushrooms stem side up and sprinkle on the rest of the garlic. Add a teaspoon of garlic marinara sauce to each mushroom. Sprinkle with parmesan cheese.
Sprinkle with breadcrumbs.
Drizzle with more olive oil.
Bake at 350F until breabcrumbs turn golden brown. Serve.
Tech Notes:
As with all cooking the quality of ingredients makes a big difference.
Use first cold pressed olive oil.
Wisconsin makes good parmesan cheese, but use imported Italian parmesan if you can. And if you can get a chunk and grate it fresh even better!
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Take some small tomatoes, cut in half and add to the tray.
Finely chop some fresh garlic and sprinkle 1/2 on the mushrooms and tomatoes. Drizzle everything with olive oil. Grind on some fresh pepper and a pinch of salt. Toss everything to coat the muchrooms and tomatoes.
Now turn the mushrooms stem side up and sprinkle on the rest of the garlic. Add a teaspoon of garlic marinara sauce to each mushroom. Sprinkle with parmesan cheese.
Sprinkle with breadcrumbs.
Drizzle with more olive oil.
Bake at 350F until breabcrumbs turn golden brown. Serve.
Tech Notes:
As with all cooking the quality of ingredients makes a big difference.
Use first cold pressed olive oil.
Wisconsin makes good parmesan cheese, but use imported Italian parmesan if you can. And if you can get a chunk and grate it fresh even better!
Like this? Please help me get the word out by sharing this. Please help! Thanks.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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NYC Artist - Lorin Cole
NYC Artist - Lorin Cole
Artist Lorin Cole lives and works in NYC. I love her work. Her images are striking and full of rich atmosphere, like this painting of Grand Central from 42nd Street.
I recently spoke with Lorin about this painting..
"I've been blessed to have the privilege of living and working in New York City throughout my adult life. As an artist, Grand Central Station with its multicolored, glimmering lights inspired me to share my creative vision and the emotion that it inspires onto paper. Please enjoy Bright Lights Over Grand Central."
It's Watercolor, 22x30 and prints are available. For collectors the original may also be available. It's signed by the artist.
Interested in purchasing prints or the original? Contact the artist below.
Contact Artist Lorin Cole:
Website: Lorin Cole
Email: lorin6nyc@gmail.com
Phone: (917) 306-0120
Content written and posted by Ken Abbott abbottsystems@gmail.com
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I recently spoke with Lorin about this painting..
"I've been blessed to have the privilege of living and working in New York City throughout my adult life. As an artist, Grand Central Station with its multicolored, glimmering lights inspired me to share my creative vision and the emotion that it inspires onto paper. Please enjoy Bright Lights Over Grand Central."
It's Watercolor, 22x30 and prints are available. For collectors the original may also be available. It's signed by the artist.
Interested in purchasing prints or the original? Contact the artist below.
Contact Artist Lorin Cole:
Website: Lorin Cole
Email: lorin6nyc@gmail.com
Phone: (917) 306-0120
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Verizon 1 Gigabit Internet - Amazing
Verizon 1 Gigabit Internet - Amazing
I have Verizon 1 Gigabit and it's wicked fast. My upload/download speed is amazing. Very pleased. Highly Recommended.
Clock your speed here..
Verizon Speed Test
But remember, if things seem slow it's probably your WiFi Router and not Verizon. Make sure you have the latest high speed WiFi Router.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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I have Verizon 1 Gigabit and it's wicked fast. My upload/download speed is amazing. Very pleased. Highly Recommended.
Clock your speed here..
Verizon Speed Test
But remember, if things seem slow it's probably your WiFi Router and not Verizon. Make sure you have the latest high speed WiFi Router.
Like this? Please help me get the word out by sharing this. Please help! Thanks.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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NYC Artist - Grand Central Station
NYC Artist - Grand Central Station
The artist is Lorin Cole. Her images are striking and full of rich atmosphere, like this painting of Grand Central from 42nd Street.
I recently spoke with Lorin about this painting..
"I've been blessed to have the privilege of living and working in New York City throughout my adult life. As an artist, Grand Central Station with its multicolored, glimmering lights inspired me to share my creative vision and the emotion that it inspires onto paper. Please enjoy Bright Lights Over Grand Central."
It's Watercolor, 22x30 and prints are available. For collectors the original may also be available. It's signed by the artist.
Interested in purchasing prints or the original? Contact the artist below.
Contact Artist Lorin Cole:
Website: Lorin Cole
Email: lorin6nyc@gmail.com
Phone: (917) 306-0120
Content written and posted by Ken Abbott abbottsystems@gmail.com
Like this post? Please share it by clicking one of the share buttons below!
I recently spoke with Lorin about this painting..
"I've been blessed to have the privilege of living and working in New York City throughout my adult life. As an artist, Grand Central Station with its multicolored, glimmering lights inspired me to share my creative vision and the emotion that it inspires onto paper. Please enjoy Bright Lights Over Grand Central."
It's Watercolor, 22x30 and prints are available. For collectors the original may also be available. It's signed by the artist.
Interested in purchasing prints or the original? Contact the artist below.
Contact Artist Lorin Cole:
Website: Lorin Cole
Email: lorin6nyc@gmail.com
Phone: (917) 306-0120
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Wine - Amazing selection, great prices, delivered to your door
Wine - Amazing selection, great prices, delivered to your door
I love my local wine stores. But when I need something specific I use these folks.
The reasons are simple: amazing selection, great price and delivered to my door. Their selection is so extensive I'm beginning to think that if these folks don't have it then it was never made. The grapes were never planted. LOL.
Oh, I almost forgot. Use the link below to get $30 off your first order. That's a nice bottle of free wine.
Wine - $30 off your first order!
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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I love my local wine stores. But when I need something specific I use these folks.
The reasons are simple: amazing selection, great price and delivered to my door. Their selection is so extensive I'm beginning to think that if these folks don't have it then it was never made. The grapes were never planted. LOL.
Oh, I almost forgot. Use the link below to get $30 off your first order. That's a nice bottle of free wine.
Wine - $30 off your first order!
Like this? Please help me get the word out by sharing this. Please help! Thanks.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Meatloaf - Easy, moist, delicious and versatile
Ken's Meatloaf - Easy, moist, delicious and versatile
Take a large mixing bowl. Break in an egg, add a splash of milk, a splash Worcestershire sauce, a splash of olive oil, a splash of tomato ketchup, a grind of pepper and a pinch of salt. Beat.
Now add some finely chopped onions, carrots, garlic and mushrooms. The secret of a tasty moist meatloaf is mushrooms. I use Portobello, but use your favorite. Now add some peas and some breadcrumbs. Then add some finely chopped fresh oregano, use leaves only, discard the stems. Mix well.
Add the ground meat. I use turkey. It's not as fatty as beef. But use whatever you like. If you use beef use a lean cut such as sirloin and drain the fat after cooking. I have a friend who makes this with ground venison.
Mix very well, turn out into a loaf pan that's been sprayed with vegetable oil, add the topping below and bake at 350F.
Tech Notes:
Topping. Mix tomato ketchup, Dijon mustard and a splash of maple syrup, then spread on top of the meatloaf before baking.
Cheese. Almost any dish will benefit from freshly shaved real imported Parmigiano Reggiano cheese. Add a small amount to the mix for subtle flavor.
Versatile. This mixture can also be used for burgers and meatballs.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Now add some finely chopped onions, carrots, garlic and mushrooms. The secret of a tasty moist meatloaf is mushrooms. I use Portobello, but use your favorite. Now add some peas and some breadcrumbs. Then add some finely chopped fresh oregano, use leaves only, discard the stems. Mix well.
Add the ground meat. I use turkey. It's not as fatty as beef. But use whatever you like. If you use beef use a lean cut such as sirloin and drain the fat after cooking. I have a friend who makes this with ground venison.
Mix very well, turn out into a loaf pan that's been sprayed with vegetable oil, add the topping below and bake at 350F.
Tech Notes:
Topping. Mix tomato ketchup, Dijon mustard and a splash of maple syrup, then spread on top of the meatloaf before baking.
Cheese. Almost any dish will benefit from freshly shaved real imported Parmigiano Reggiano cheese. Add a small amount to the mix for subtle flavor.
Versatile. This mixture can also be used for burgers and meatballs.
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Ken's Risotto - Fast & Yummy
Ken's Risotto - Fast & Yummy
You're going to need Arborio rice. If you don't use Arborio rice you'll wind up with rice pudding.
Take a pan, spay with vegetable oil then add 1/2 cup of Arborio rice on low heat.
Add 1/2 cup of chicken stock. Add 1/4 cup of water and 1/4 cup of thick cream.
Add a small amount of butter, a cinnamon stick and a few cloves. Grind on some fresh pepper and add a pinch of salt.
Boil carefully on very low heat, stirring often to make sure it does not stick or burn.
After a while switch the heat off. It will continue to cook. Test it. It should be just slightly firm and chewy.
If you want to make it look fancy sprinkle with chopped Parsley or Coriander. Use leaves only, discard the stems.
Serve as a side dish with almost anything.
Tech Notes:
Want veggies in your Risotto? Chop off the top tips of Asparagus and add them at the boiling stage, or slice in mushrooms. If you want fruit with your Risotto slice in some not quite ripe fresh mango. Don't use fully ripe mango, it will just go mushy. More creativity: when cooked throw on a handful of raisins, or one of my all time favorites, slice on some fresh figs.
Oh, I almost forgot, any Italian dish will benefit from adding some fresh shaved real imported Parmigiano Reggiano cheese. It's a given. How could I forget that?
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You're going to need Arborio rice. If you don't use Arborio rice you'll wind up with rice pudding.
Take a pan, spay with vegetable oil then add 1/2 cup of Arborio rice on low heat.
Add 1/2 cup of chicken stock. Add 1/4 cup of water and 1/4 cup of thick cream.
Add a small amount of butter, a cinnamon stick and a few cloves. Grind on some fresh pepper and add a pinch of salt.
Boil carefully on very low heat, stirring often to make sure it does not stick or burn.
After a while switch the heat off. It will continue to cook. Test it. It should be just slightly firm and chewy.
If you want to make it look fancy sprinkle with chopped Parsley or Coriander. Use leaves only, discard the stems.
Serve as a side dish with almost anything.
Tech Notes:
Want veggies in your Risotto? Chop off the top tips of Asparagus and add them at the boiling stage, or slice in mushrooms. If you want fruit with your Risotto slice in some not quite ripe fresh mango. Don't use fully ripe mango, it will just go mushy. More creativity: when cooked throw on a handful of raisins, or one of my all time favorites, slice on some fresh figs.
Oh, I almost forgot, any Italian dish will benefit from adding some fresh shaved real imported Parmigiano Reggiano cheese. It's a given. How could I forget that?
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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James Webb Space Telescope (JWST) - Changing our view of the Universe
James Webb Space Telescope (JWST) - Changing our view of the Universe
This amazing instrument has only been in service for a short time but it's already changing our view of the Universe.
Why?
The secret is how it sees. It does not detect visible light, instead it sees the infrared part of the electromagnetic spectrum.
The electromagnetic spectrum is broad, ranging from ultra short wavelengh Gamma Rays to the very long wavelength Radio waves. The human eye can only see a tiny sliver of this range, and that is of course called the visible spectrum.
But what about the rest, the vast majority of the spectrum?
The JWST cannot detect the whole spectrum but it's designed to detect the infrared section.
Infrared is important because light gets stretched as it travels through space. That means its wavelengh gets longer. Light from distant galaxies is stretched enough that its wavelength moves into the infrared part of the spectrum.
Perhaps the most amazing discovery so far is what it sees when it looks at a completely empty part of the sky. Empty of course means there is nothing there that we can see with the human eye. There is nothing in the visible spectrum, so what does the JWST see?
It sees a massive number of Galaxies!!!!!!
The pictures we see from the telescope have been generated by computer, which maps the JWST infrared data to the visible spectrum. That's just for our benefit. Scientists analyze the raw infrared data and will be doing that for decades.
It will change our view of the universe forever.
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This amazing instrument has only been in service for a short time but it's already changing our view of the Universe.
Why?
The secret is how it sees. It does not detect visible light, instead it sees the infrared part of the electromagnetic spectrum.
The electromagnetic spectrum is broad, ranging from ultra short wavelengh Gamma Rays to the very long wavelength Radio waves. The human eye can only see a tiny sliver of this range, and that is of course called the visible spectrum.
But what about the rest, the vast majority of the spectrum?
The JWST cannot detect the whole spectrum but it's designed to detect the infrared section.
Infrared is important because light gets stretched as it travels through space. That means its wavelengh gets longer. Light from distant galaxies is stretched enough that its wavelength moves into the infrared part of the spectrum.
Perhaps the most amazing discovery so far is what it sees when it looks at a completely empty part of the sky. Empty of course means there is nothing there that we can see with the human eye. There is nothing in the visible spectrum, so what does the JWST see?
It sees a massive number of Galaxies!!!!!!
The pictures we see from the telescope have been generated by computer, which maps the JWST infrared data to the visible spectrum. That's just for our benefit. Scientists analyze the raw infrared data and will be doing that for decades.
It will change our view of the universe forever.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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River Town Restaurants - My Favorites on the Water
River Town Restaurants - My Favorites on the Water
The Hudson River Towns have lots of great restaurants, but let's focus on those very close to the water.
Over time I've found a few places I like. I've eaten often at all these.
In Yonkers we have X2O. It's out on the river in an old ferry terminal. The views are amazing, upstream, downstream and across.
Next we move to Hasting where we find Harvest on the Hudson. It's big and spacious with great food and service. And it really is on the Hudson, you can walk through their garden to the river.
Now let's jump to Irvington where we have The Red Hat. It's just feet from the river and serves great American fare.
Finally let's visit Ossining. They have 2 restaurants on the river, the big and busy 3 Westerly Bar and Grill and the small cozy Boat House. Both are good and very close to the water.
OK, I must include Croton. They have nothing specific on the river, but close is the Ocean House and The Tavern. I've eaten at both often and always enjoyed it.
So these are my picks. But there must be more. If you have a recommendation please email me at the address below.
Recommendations from readers
Half Moon in Dobbs Ferry.
Washington Irving Boat Club.
Fin and Brew in Peekskill.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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The Hudson River Towns have lots of great restaurants, but let's focus on those very close to the water.
Over time I've found a few places I like. I've eaten often at all these.
In Yonkers we have X2O. It's out on the river in an old ferry terminal. The views are amazing, upstream, downstream and across.
Next we move to Hasting where we find Harvest on the Hudson. It's big and spacious with great food and service. And it really is on the Hudson, you can walk through their garden to the river.
Now let's jump to Irvington where we have The Red Hat. It's just feet from the river and serves great American fare.
Finally let's visit Ossining. They have 2 restaurants on the river, the big and busy 3 Westerly Bar and Grill and the small cozy Boat House. Both are good and very close to the water.
OK, I must include Croton. They have nothing specific on the river, but close is the Ocean House and The Tavern. I've eaten at both often and always enjoyed it.
So these are my picks. But there must be more. If you have a recommendation please email me at the address below.
Recommendations from readers
Half Moon in Dobbs Ferry.
Washington Irving Boat Club.
Fin and Brew in Peekskill.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Fertility Clinics - Professional Help Getting Pregnant
Fertility Clinics - Professional Help Getting Pregnant
If you're having problems getting pregnant Fertility Clinics offer a wide range of treatments.
A woman's fertile years are her 20's and early 30's. By the time a woman reaches 40 her fertility is dramatically lower.
If you're having difficulty getting pregnant bypass all the usual specialists, time is of the essence, see a Reproductive Endocrinologist at a Fertility Clinic sooner rather than later. And not just for you, for your partner also. You both need to be tested.
You'll find that your fertiliy clinic offers lots of options.
Try IUI or IVF. Or if you partner's sperm count is very low try ICSI.
If you're over 40 chances are you'll need an egg donor.
And at the other end of the spectrum, if you're young and have not found a partner you can freeze your eggs. To be used in the future.
And what about DNA? Fertility clinics can now screen embryos for genetic defects, so you can avoid things like Down Syndrome and many others.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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If you're having problems getting pregnant Fertility Clinics offer a wide range of treatments.
A woman's fertile years are her 20's and early 30's. By the time a woman reaches 40 her fertility is dramatically lower.
If you're having difficulty getting pregnant bypass all the usual specialists, time is of the essence, see a Reproductive Endocrinologist at a Fertility Clinic sooner rather than later. And not just for you, for your partner also. You both need to be tested.
You'll find that your fertiliy clinic offers lots of options.
Try IUI or IVF. Or if you partner's sperm count is very low try ICSI.
If you're over 40 chances are you'll need an egg donor.
And at the other end of the spectrum, if you're young and have not found a partner you can freeze your eggs. To be used in the future.
And what about DNA? Fertility clinics can now screen embryos for genetic defects, so you can avoid things like Down Syndrome and many others.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Autoimmune Disease - My Story
Autoimmune Disease - My Story
I was diagnosed with an autoimmune condition called Churg Strauss Syndrome. It's quite rare, but many autoimmune conditions are not.
Autoimmune simply means that the body's immune system malfunctions and attacks the body itself.
Rheumatologists are the medical specialists that handle autoimmune conditions. Mine prescribed Prednisone. It's the first line of defense for autoimmune conditions that involve inflammation. But even at 60 mg/day it was not powerful enough and I soon needed stronger meds (Methotrexate and Cytoxan). I was having a hard time breathing and my legs became numb, so it was difficult to walk. It was scary.
There was one time I insisted on going to the airport to meet my daughter. My wife drove of course because I could not. I was walking with a cane, my breathing was terrible and because of the medication my hair had fallen out. But I thought I was fine. My daughter arrived, took one look at me and burst out crying. I guess that was the low point.
But finally they got things under control. And my hair grew back thicker than ever!
I was lucky. With other autoimmune conditions like Lupus, Multiple Sclerosis, Rheumatoid Arthritis and Type 1 Diabetes the situation can be more complex.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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I was diagnosed with an autoimmune condition called Churg Strauss Syndrome. It's quite rare, but many autoimmune conditions are not.
Autoimmune simply means that the body's immune system malfunctions and attacks the body itself.
Rheumatologists are the medical specialists that handle autoimmune conditions. Mine prescribed Prednisone. It's the first line of defense for autoimmune conditions that involve inflammation. But even at 60 mg/day it was not powerful enough and I soon needed stronger meds (Methotrexate and Cytoxan). I was having a hard time breathing and my legs became numb, so it was difficult to walk. It was scary.
There was one time I insisted on going to the airport to meet my daughter. My wife drove of course because I could not. I was walking with a cane, my breathing was terrible and because of the medication my hair had fallen out. But I thought I was fine. My daughter arrived, took one look at me and burst out crying. I guess that was the low point.
But finally they got things under control. And my hair grew back thicker than ever!
I was lucky. With other autoimmune conditions like Lupus, Multiple Sclerosis, Rheumatoid Arthritis and Type 1 Diabetes the situation can be more complex.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Very Fast Trains - The Chinese Maglev
Maglev is short for Magnetic Levitation, so this train has no wheels, it floats on magnetic tracks. It's in regular commercial service in China. Its top speed is 286 mph.
Let's do a calculation. I live about 40 miles outside New York City. The express train into the city takes 50 minutes. This train would get me into the city in 9 minutes.
Or I could go from Manhattan to JFK airport in 5 minutes.
China was smart. They realized that developing this technology by themselves from scratch would take forever. So they bought it from Germany and got themselves a super fast education. So now, for the second generation of Maglev, they can do it themselves.
And yes, China is currently developing a faster version.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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The Secret of Great Cooking
The Secret of Great Cooking
You go on vaction to Italy and rent a farmhouse in a tiny village in Tuscany. It's way off the tourist route. The village has one restaurant. On your first night you dine there and you are blown away by the food.
So you return often and on your last night the lady who owns the place gives you a couple of her family recipes.
When you get home you go to the supermarket, buy all the ingredients, and cook exactly as per the recipe.
But it's not the same. It's nowhere near as good. Why?
Because quality of ingredients is the secret of great cooking. The lady in Tuscany grew her own herbs and vegetables and made her own pasta from scratch. And her meats were local and wild.
Give the greatest chefs in the world poor quality ingredients and they will produce poor quality meals.
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You go on vaction to Italy and rent a farmhouse in a tiny village in Tuscany. It's way off the tourist route. The village has one restaurant. On your first night you dine there and you are blown away by the food.
So you return often and on your last night the lady who owns the place gives you a couple of her family recipes.
When you get home you go to the supermarket, buy all the ingredients, and cook exactly as per the recipe.
But it's not the same. It's nowhere near as good. Why?
Because quality of ingredients is the secret of great cooking. The lady in Tuscany grew her own herbs and vegetables and made her own pasta from scratch. And her meats were local and wild.
Give the greatest chefs in the world poor quality ingredients and they will produce poor quality meals.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Seared Breast of Duck
Ken's Seared Breast of Duck
Get your hands on a superb breast of duck. A farm? A farmer's market? The supermarket is the last resort.
Take a stainless steel skillet and put on medium heat. When it's warm rub the duck skin side down all over the skillet. This will create your cooking fat. No need for olive oil or other things.
Once you have enough duck fat turn up the heat and sear the duck skin side down. Keep going untilt the skin is crispy.
Now turn over, so skin side is up. Add a grind of fresh pepper and a pinch of salt.
Sear for just a few minutes. Not too long.
Remove duck from skillet. Let rest for a few minutes and then serve.
TIP: How to dispose of duck fat, or any other fat? Do not pour down the sink, this could create a major problem. Pour onto a paper plate, let cool, then throw paper plate in the trash.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Get your hands on a superb breast of duck. A farm? A farmer's market? The supermarket is the last resort.
Take a stainless steel skillet and put on medium heat. When it's warm rub the duck skin side down all over the skillet. This will create your cooking fat. No need for olive oil or other things.
Once you have enough duck fat turn up the heat and sear the duck skin side down. Keep going untilt the skin is crispy.
Now turn over, so skin side is up. Add a grind of fresh pepper and a pinch of salt.
Sear for just a few minutes. Not too long.
Remove duck from skillet. Let rest for a few minutes and then serve.
TIP: How to dispose of duck fat, or any other fat? Do not pour down the sink, this could create a major problem. Pour onto a paper plate, let cool, then throw paper plate in the trash.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Apple Watch - My (Not Funny) Story
Apple Watch - My (Not Funny) Story
I just bought an Apple Watch SE. I bought if from Apple's online store. Ordering was a dream.
Delivery was a dream.
But when it came time to setup the dream turned into a bit of a nightmare.
First I was told the Apple Watch OS was out of date and needed to be upgdated. Out of date? I just bought the thing.
So I started the update process which I was told would take 2 hours. Two hours!!!!!!
After 1 hour it paused and said it could not continue until the Apple Watch was charged.
I went and unpacked the charging cable. It did not have a USB-A connector, it had some other connector that I did not recognize or have any place to plug in. Who ships a charging cable with no USB-A connector? Apparently Apple does.
So I could not charge and thus could not upgrade and thus could not setup.
I ordered an Apple Watch charging cable from Amazon. All the cables offered on Amazon had USB-A connectors.
I'm waiting for delivery.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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I just bought an Apple Watch SE. I bought if from Apple's online store. Ordering was a dream.
Delivery was a dream.
But when it came time to setup the dream turned into a bit of a nightmare.
First I was told the Apple Watch OS was out of date and needed to be upgdated. Out of date? I just bought the thing.
So I started the update process which I was told would take 2 hours. Two hours!!!!!!
After 1 hour it paused and said it could not continue until the Apple Watch was charged.
I went and unpacked the charging cable. It did not have a USB-A connector, it had some other connector that I did not recognize or have any place to plug in. Who ships a charging cable with no USB-A connector? Apparently Apple does.
So I could not charge and thus could not upgrade and thus could not setup.
I ordered an Apple Watch charging cable from Amazon. All the cables offered on Amazon had USB-A connectors.
I'm waiting for delivery.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Dumpling Soup
Ken's Dumpling Soup
Great dumplings are difficult to make, so let's leave that to the experts. Swing by your favorite Chinese Restaurant and pick up a load of dumplings. Make sure they're boiled not fried.
Finely chop corrots, onions, celery and a few cloves of garlic then add a sprinkle of Paprika. Saute everything in olive oil until soft.
Add a few cups of chicken broth, a cup of water, a cup of white wine and two drops of Tabasco. Grind in some fresh pepper.
Add the dumplings and simmer for a while.
Serve.
Tech Note:
You can easily add meat to the soup. For example: cut some chicken into small cubes and add at the simmering stage.
If you're not a Chinese dumplings fan you can substitute Italian Tortellini or Ravioli or any stuffed pasta that's totally closed. There's also a wide range of Jewish Dumplings (Kreplach) that work perfectly with this recipe. Many nations produce dumplings.
If you want to add an extra subtle flavor finely chop some fresh coriander or parsley (leaves only, discard the stems) and add at the simmering stage.
If you want a slightly nore robust herb flavor rip up a few leaves of fresh sage and add at the simmering stage.
It never hurts any soup to throw in a few bay leaves.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Great dumplings are difficult to make, so let's leave that to the experts. Swing by your favorite Chinese Restaurant and pick up a load of dumplings. Make sure they're boiled not fried.
Finely chop corrots, onions, celery and a few cloves of garlic then add a sprinkle of Paprika. Saute everything in olive oil until soft.
Add a few cups of chicken broth, a cup of water, a cup of white wine and two drops of Tabasco. Grind in some fresh pepper.
Add the dumplings and simmer for a while.
Serve.
Tech Note:
You can easily add meat to the soup. For example: cut some chicken into small cubes and add at the simmering stage.
If you're not a Chinese dumplings fan you can substitute Italian Tortellini or Ravioli or any stuffed pasta that's totally closed. There's also a wide range of Jewish Dumplings (Kreplach) that work perfectly with this recipe. Many nations produce dumplings.
If you want to add an extra subtle flavor finely chop some fresh coriander or parsley (leaves only, discard the stems) and add at the simmering stage.
If you want a slightly nore robust herb flavor rip up a few leaves of fresh sage and add at the simmering stage.
It never hurts any soup to throw in a few bay leaves.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Chicken Drum Sticks
Ken's Chicken Drum Sticks
Friends challenged me to do this.
Finely chop some onions, carrots and cellery and saute in olive oil.
Marinate some chicken drum sticks in olive oil, paprika, garlic powder, onion powder, oregano and fresh ground pepper. Add a pinch of salt.
Let this marinate for several hours. Overnight in the refrigerator is good.
If you feel like it rub in Panko bread crumbs.
Preheat oven to 350F.
Bake until brown and tender. Then add chicken stock and white wine.
Eat.
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Friends challenged me to do this.
Finely chop some onions, carrots and cellery and saute in olive oil.
Marinate some chicken drum sticks in olive oil, paprika, garlic powder, onion powder, oregano and fresh ground pepper. Add a pinch of salt.
Let this marinate for several hours. Overnight in the refrigerator is good.
If you feel like it rub in Panko bread crumbs.
Preheat oven to 350F.
Bake until brown and tender. Then add chicken stock and white wine.
Eat.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Mental Health - My Story
Mental Health - My Story
I've fought depression all my life.
I'm telling my story in the hope it will help others. Of course, these are just my personal recollections, they are not intended as medical advice. So with that caveat, here's the scoop on depression from my perspective.
I was born near Stockport in the UK. I was the eldest of 3 kids. I have 2 younger sisters.
I suffered from bouts of depression from an early age. I still vividly remember the first time when I was just 10 years old.
But I had lots of friends "on the block" and we got up to many adventures. We created our own bows and arrows and catapults. Every Nov 5th we would build a huge fire for Bonfire Night.
There was a critical exam at age 11, it was called the "11 Plus". If you passed you went to "Grammar School" and on an academic track to university. But if you failed you went to "Secondary School" - with no chance at university and you were prepared for the Trades.
I failed.
So I went to "Secondary School" and learned woodworking, metalworking and gardening.
I complained, so my folks got me a private tutor. That year there was a new program.. you were allowed to retake the 11 Plus a year later if approved. I was one of just 3 students in the entire school that was approved.
So I took the 12 Plus, passed, and was transferred to Grammar School. I studied like crazy and at 18 I won a place at Sussex University where I got my BSc in Physics.
From there I went to Cambridge University where I did my PhD in Physics. But depression followed me all the way. At Cambridge University I sometimes could not get out of bed until midday or later. I missed quite a few Physics lectures.
But after 1 year in Cambridge I was transferred to the experimental Lab which was near Oxford. It was there that I lived in Coseners House. Amazing. I was ultra busy so my depression subsided but never really left me.
I got my PhD in 1975.
So I had a PhD. I applied for jobs. But no jobs in Physics. But as soon as I applied for a job in computing I was snatched up by a London based computing consulting firm.
I went on a few adventures, including working in Holland on computer control for a North Sea Gas Pipeline. Then I was sent to Chase Manhattan Bank in NYC to work on money transfer systems.
I resigned from the London consulting company and got married. Then I went into business with my brother-in-law to build a new Personal Computer App. IBM released their PC in 1981, but it could not do what we needed.
So I went out and became a print salesperson in order to sustain our business. I met an interesting woman on the train. She worked for Hertz Corporation and gave me a ton of printing business. That helped us through a rough financial period.
Then in Jan 1984 Apple released the Mac. It was exactly what we needed. We shipped our App in Jan 1985. It was a success.
It's strange, but during all this time I did not seek professional help for my depression. But finally in the 1990s I did seek help. First I tried talk therapy. Over the years I've seen several therapists and I still do.
The other professional I saw was a psychiatrist who prescribed Venlafaxine which is an SNRI (Serotonin Norepinephrine Reuptake Inhaibitor). That helped but of course did not "cure" the depression. I still got bouts of depression but they were not as severe. I take Venlafaxine daily. It helps.
Over the years I've learned that my depression is less when I'm actively involved in a project and mentally challenged. Of course such projects are not always easy to find.
I sometimes get angry with myself for "allowing" depression to affect my entire life. But that's a negative thought and almost always triggers a bout of depression. I try my best to stop analyzing the past with constant "what if" questions.
So what's the bottom line? I'm 73 now and I've had derpreesion since I was 10. Did I find a cure? No. But talk therapy has helped me manage my mental attitude towards depression. And medication has helped manage the mechanism of the disease. I have a wonderful wife, 2 great daughters and 4 amazing grandkids. I totally believe in science. There will come a day when sophisticated treatments eradicate depression and a lot of other things. I will not be around to see that. But my grandkids will.
Tech Note:
Serotonin and Norepinephrine are chemicals in the brain that are known to be involved in mood. It's generally agreed that increased concentrations of these chemicals can help reduce depression. And that's exactly what Venlafaxine does - it simply increases the concentration of Serotonin and Norepinephrine. It's a "sledge hammerreduce" approach, but that's where science is right now.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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I've fought depression all my life.
I'm telling my story in the hope it will help others. Of course, these are just my personal recollections, they are not intended as medical advice. So with that caveat, here's the scoop on depression from my perspective.
I was born near Stockport in the UK. I was the eldest of 3 kids. I have 2 younger sisters.
I suffered from bouts of depression from an early age. I still vividly remember the first time when I was just 10 years old.
But I had lots of friends "on the block" and we got up to many adventures. We created our own bows and arrows and catapults. Every Nov 5th we would build a huge fire for Bonfire Night.
There was a critical exam at age 11, it was called the "11 Plus". If you passed you went to "Grammar School" and on an academic track to university. But if you failed you went to "Secondary School" - with no chance at university and you were prepared for the Trades.
I failed.
So I went to "Secondary School" and learned woodworking, metalworking and gardening.
I complained, so my folks got me a private tutor. That year there was a new program.. you were allowed to retake the 11 Plus a year later if approved. I was one of just 3 students in the entire school that was approved.
So I took the 12 Plus, passed, and was transferred to Grammar School. I studied like crazy and at 18 I won a place at Sussex University where I got my BSc in Physics.
From there I went to Cambridge University where I did my PhD in Physics. But depression followed me all the way. At Cambridge University I sometimes could not get out of bed until midday or later. I missed quite a few Physics lectures.
But after 1 year in Cambridge I was transferred to the experimental Lab which was near Oxford. It was there that I lived in Coseners House. Amazing. I was ultra busy so my depression subsided but never really left me.
I got my PhD in 1975.
So I had a PhD. I applied for jobs. But no jobs in Physics. But as soon as I applied for a job in computing I was snatched up by a London based computing consulting firm.
I went on a few adventures, including working in Holland on computer control for a North Sea Gas Pipeline. Then I was sent to Chase Manhattan Bank in NYC to work on money transfer systems.
I resigned from the London consulting company and got married. Then I went into business with my brother-in-law to build a new Personal Computer App. IBM released their PC in 1981, but it could not do what we needed.
So I went out and became a print salesperson in order to sustain our business. I met an interesting woman on the train. She worked for Hertz Corporation and gave me a ton of printing business. That helped us through a rough financial period.
Then in Jan 1984 Apple released the Mac. It was exactly what we needed. We shipped our App in Jan 1985. It was a success.
It's strange, but during all this time I did not seek professional help for my depression. But finally in the 1990s I did seek help. First I tried talk therapy. Over the years I've seen several therapists and I still do.
The other professional I saw was a psychiatrist who prescribed Venlafaxine which is an SNRI (Serotonin Norepinephrine Reuptake Inhaibitor). That helped but of course did not "cure" the depression. I still got bouts of depression but they were not as severe. I take Venlafaxine daily. It helps.
Over the years I've learned that my depression is less when I'm actively involved in a project and mentally challenged. Of course such projects are not always easy to find.
I sometimes get angry with myself for "allowing" depression to affect my entire life. But that's a negative thought and almost always triggers a bout of depression. I try my best to stop analyzing the past with constant "what if" questions.
So what's the bottom line? I'm 73 now and I've had derpreesion since I was 10. Did I find a cure? No. But talk therapy has helped me manage my mental attitude towards depression. And medication has helped manage the mechanism of the disease. I have a wonderful wife, 2 great daughters and 4 amazing grandkids. I totally believe in science. There will come a day when sophisticated treatments eradicate depression and a lot of other things. I will not be around to see that. But my grandkids will.
Tech Note:
Serotonin and Norepinephrine are chemicals in the brain that are known to be involved in mood. It's generally agreed that increased concentrations of these chemicals can help reduce depression. And that's exactly what Venlafaxine does - it simply increases the concentration of Serotonin and Norepinephrine. It's a "sledge hammerreduce" approach, but that's where science is right now.
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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Baba Ganoush
Baba Ganoush
Baba Ganoush is a dish made from Eggplant. Think Hummus, but eggplant instead of chickpeas. Here's how you make it.
Take a few eggplants and half them lengthwise. Brush with olive oil, add some ground pepper and salt and pakrika. Then bake at 450F with sliced side down until the eggplant collapses.
Take out of oven, let sit for a few minutes, then scoop all the flesh out of the eggplant leaving the skin behind.
Place the flesh in a bowl. Add some garlic powder and lemon juice and stir vigorously with a fork until eggplant breaks down. Add some tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in some olive oil. Continue stirring until the mixture is pale and creamy.
Stir in some finely chopped fresh parsley, salt and cumin. Season to taste with salt and lemon juice.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle it with parsley and smoked paprika.
Serve with accompaniments of your choice. It’s also great on sandwiches!
Tech Note:
If you want it extra smooth and creamy then after you've scooped out all the flesh from the eggplant force it through a sieve. This will leave the lumpy parts behind.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Baba Ganoush is a dish made from Eggplant. Think Hummus, but eggplant instead of chickpeas. Here's how you make it.
Take a few eggplants and half them lengthwise. Brush with olive oil, add some ground pepper and salt and pakrika. Then bake at 450F with sliced side down until the eggplant collapses.
Take out of oven, let sit for a few minutes, then scoop all the flesh out of the eggplant leaving the skin behind.
Place the flesh in a bowl. Add some garlic powder and lemon juice and stir vigorously with a fork until eggplant breaks down. Add some tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in some olive oil. Continue stirring until the mixture is pale and creamy.
Stir in some finely chopped fresh parsley, salt and cumin. Season to taste with salt and lemon juice.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle it with parsley and smoked paprika.
Serve with accompaniments of your choice. It’s also great on sandwiches!
Tech Note:
If you want it extra smooth and creamy then after you've scooped out all the flesh from the eggplant force it through a sieve. This will leave the lumpy parts behind.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Ken's Paella - Chicken and Chorizo
Ken's Paella - Chicken and Chorizo
Paella started out as a Spanish picnic dish. They would fully load the pan and carefully cook it over an open wood fire. I've never tried this.. but I can imagine the wood adds a very subtle aromatic flavor!
Marinate the chicken
Take a few chicken thighs and remove the skin. Prick all over with a sharp knife. Place in a bowl and add olive oil, salt, pepper, paprika and finely chopped fresh Oregano. Just use the oregano leaves not the stems. Mix well and leave in the fridge to marinate for a few hours, or overnight.
Prepare the veggies
Chop a spanish onion. Remove the seeds from some red, green and yellow peppers and then chop the peppers. Crush a few cloves of fresh garlic. Place everything in a paella pan, add a splash of olive oil and mix.
Cooking - Stage 1
Add the chicken to the veggies in the paella pan, then add some slices of Chorizo. Bake in oven at 350F until everything is tender.
Cooking - Stage 2
Add a cup of Arborio rice and sprinkle it with Turmeric, or if you can afford it use Saffron. Add 2 cups of chicken stock and a splash of white wine. Cover pan with aluminum foil and cook in oven at 350F until the rice is done. Remove aluminum foil and serve.
Tech Note:
Using Arborio rice gives the Paella a Risotto type consistency. If you don't want this just use regular long grain rice.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Marinate the chicken
Take a few chicken thighs and remove the skin. Prick all over with a sharp knife. Place in a bowl and add olive oil, salt, pepper, paprika and finely chopped fresh Oregano. Just use the oregano leaves not the stems. Mix well and leave in the fridge to marinate for a few hours, or overnight.
Prepare the veggies
Chop a spanish onion. Remove the seeds from some red, green and yellow peppers and then chop the peppers. Crush a few cloves of fresh garlic. Place everything in a paella pan, add a splash of olive oil and mix.
Cooking - Stage 1
Add the chicken to the veggies in the paella pan, then add some slices of Chorizo. Bake in oven at 350F until everything is tender.
Cooking - Stage 2
Add a cup of Arborio rice and sprinkle it with Turmeric, or if you can afford it use Saffron. Add 2 cups of chicken stock and a splash of white wine. Cover pan with aluminum foil and cook in oven at 350F until the rice is done. Remove aluminum foil and serve.
Tech Note:
Using Arborio rice gives the Paella a Risotto type consistency. If you don't want this just use regular long grain rice.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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Tide Mills - Unlimited Green Energy
Tide Mills - Unlimited Green Energy
A tide mill uses a pond at sea level. The tide comes in and fills the pond. The pond gates are then closed. The tide goes out. Now we have a large amount of water above sea level.
It's let out slowly, in ancient times to run a flour mill, but in modern times it could run small electric turbines. This energy is totally free and totally green.
Many countries have massive coastlines, meaning thousands of tide mills could be installed and the electricity fed to the national grid, or used to power local villages.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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A tide mill uses a pond at sea level. The tide comes in and fills the pond. The pond gates are then closed. The tide goes out. Now we have a large amount of water above sea level.
It's let out slowly, in ancient times to run a flour mill, but in modern times it could run small electric turbines. This energy is totally free and totally green.
Many countries have massive coastlines, meaning thousands of tide mills could be installed and the electricity fed to the national grid, or used to power local villages.
Content written and posted by Ken Abbott abbottsystems@gmail.com
Like this post? Please share it by clicking one of the share buttons below!
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