I SPEND A LOT OF TIME working in remote locations so I'm grateful for the ease of use I get with my durable Brydge keyboard. It connects to my Note 9 the moment I switch it on with no requirement to push a button or select a setting.
The very versatile Note 9 and its small footprint make it easy to occupy cramped spaces and get things done. I'm improving my distributed networking skills by leveraging the workflow that comes with knowing how to best use time and space.
[Bernie Goldbach teaches creative media for business on the Clonmel campus of the Limerick Institute of Technology.]
I HAVE TO USE a field desk several times a week and today that means waiting in a long hallway to meet up with several clever creative students who are producing content to complement a collection called #clonmeldigit. I'm taking a few minutes to tap a few thoughts into DayOne App on my Note 9, using a Brydge Mini keyboard because I can get better than 35 wpm with its metal surface.
I'm very happy with DayOne (the app), Brydge Mini (a keyboard I bought two years ago to work with the iPad Mini), and the Note 9 (amazed by its 6 GB of RAM and its 128 GB main memory). I've started comparing the mobile gear I have in a well-worn camera bag with students who often give up meals to afford high quality mobile gear. I'm learning from those students and can definitely pronounce a takeaway of the week: Get a phone with more than 2 GB of RAM.
I need to use the black Moleskine you can see in the accompanying photo to develop show notes for a recording I plan to use in a podcast with one of my third year students as we both walk through "effective workflow for third level study sessions". I've heard specific critiques from students about Classroom OneNote, Microsoft OneDrive, Moodle, and newsfeeds. I want to discuss these items with Adian Murphy, a creative media and design student who is helping me improve my teaching practice. In doing that, I think we will propose a learning practice that effectively leverages the digital literacies of creative students across Ireland.
[Bernie Goldbach teaches creative media for business on the Clomel Digital Campus for the Limerick Institute of Technology. Selected portions of the work will be hashtagged #clonmeldigit.]
Bernie Goldbach posted a photo:
Designed to deaden sound. This one is in TippFM.
Make Once Eat Twice
Week 4 Recipe 2
The second recipe in the series is another simple assembly job. If you intend on using the rice you used the night before you might like to read my tips for cooling rice quickly so that you don’t risk food poisoning.
Leftover pork can be a little bit bland and this is the reason why I pair the pork with a lime salsa. It’s extremely easy to make.
- Handful of cherry tomatoes, chopped
- Juice of 1 lime
- Pinch of salt
- 1 Red onion, peeled and diced
- 1 green pepper, diced
Stir all the ingredients together in a bowl and leave to sit in the fridge for about 1 hour before serving.
To assemble the pork wraps, heat a dry pan to medium on the hob.
On a clean surface fill a wholemeal wrap with a tablespoon of rice, pork, and black beans, top with some salsa. Roll the wrap tightly and then toast on the dry pan until heated through. Enjoy immediately!
PS: In the spirit of being open and honest, my 7 year old declined the assembled wrap and instead had the below bowl of leftover pork, baby peppers, and wholemeal wraps for his dinner. I had the contents of the wrap, but not the wrap. The rest of the family enjoyed the wraps!
I HAVE GIVEN MY Mac and Cheese addiction to my Irish-American offspring. Those two pre-teens like it more than pizza. Now I discover from Maura Judkis in the Washington Post  that our family macaroni and cheese of choice isn't haut cuisine.
Maura "set out to try some of the most popular store-bought macaroni and cheeses (and) quickly learned: The difference between a good mac and cheese and a bad mac and cheese is as vast as the ocean is wide. And after a few tastes of these mac and cheeses, we wondered whether that ocean was actually orange and whether we were drowning in it".
The WaPo Kitchen bought more mac and cheeses than I have ever tried before. They prepared them according to the instructions but didn't spike them with Kerrygold creamery butter, my hidden ingredient. In a blind tasting, a small panel savaged our Kraft kitchen collection.
According to the Washington Post, "Tasters said the cheese tastes like it was grown in a lab. It had an 'unpleasant aftertaste,' and one taster described it as 'the chaotic neutral of mac and cheeses.'" This dismal result lumped our Kraft preference along with Trader Joe's Wisconsin Cheddar Macaroni and Cheese under the title "The Worst Boxed Mac and Cheeses".
When we return to the States for a visit, we plan to bring back the best boxed mac and cheeses. According to the rigorous WaPo taste test, here are the best:
- Velveeta Shells and Cheese
The creaminess and nostalgia factor put Velveeta at the top, with the highest score in the entire competition, even beating the TJ’s frozen mac. It “has more of a cheese sauce texture” than others, which testers complained were too thin. The “extra cheesy, creamy” shells “provide a solid base for all the cheese,” and made one of our testers declare: “It’s like being a kid again!”
- Annie’s Shells & White Cheddar
Though it “could benefit from some pepper,” and the sauce was a little loose, our tasters liked this cult-favorite mac and cheese, which was one of the few that didn’t have a nuclear orange hue. “The shells are adorable,” one taster said. “White is better than orange, but shells are better than macaroni: This is my theory of mac and cheese aesthetics,” said one taster (which, tbh, we could write a whole article on that, but we’ll spare you).
- 365 Macaroni and Cheese
Testers praised its “good noodle texture” despite a “definite powdery cheese taste.” It “looks like a classic mac and cheese” — with its thin noodles and orange powder, but scored several ranks above the Kraft style it was so clearly trying to imitate.
- Maura Judkis -- "We tried 20 store-bought mac and cheese brands to determine which is the best" in The Washington Post, January 31, 2019.
- Photos of Bernie Goldbach's Mac & Cheese collections on Flickr.
Bernie Goldbach posted a photo:
With Aoife Barrett in the South Tipperary Arts Centre.
Make Once Eat Twice
Week 4 Recipe 1
My friend Karin is originally from Brazil and her rice and beans are a thing of legend. She’s pretty partial to our free-range pork so a variation of her rice and beans recipe with a roast pork shoulder is the perfect way to marry her Brazilian traditional food and our Irish ingredients.
For the Beans.
Karin recommends rinsing the black beans at least 3 times to remove dust/dirt/residue and then soaking them overnight. Once they have soaked for at least 12 hours you can boil the beans on the hob for 1 hour.
Alternatively if you have a slow cooker (her method of choice) put the beans and water in the slow cooker and bring to pressure cooking point. Cook for 10 minutes, release the steam and then allow the beans to cool before serving.
You can also use a tin of cooked black beans, strain away the water and rinse them well.
Take 2 large onions, peel and chop them finely. In a large frying pan heat a tablespoon of oil (I used lard from the pork but plain cooking oil is fine). Put the frying pan on a low heat and fry off the onions until they turn translucent. Season well with salt. Take half the cooked onion out of the frying pan and use for the rice (see below). Add 3 finely chopped garlic cloves to the remaining onion and cook for a further 5 minutes. Finally, stir in the cooked black beans and mix so that everything is coated in the garlic and onions and heated through.
For the rice
Put half the cooked onion into a saucepan with a lid. Put the saucepan on a medium heat and pour in the dry rice you’re going to cook. Stir the rice so that it mixes with the onion and becomes a little bit chalky. Pour hot water over the rice, so that it is about 2 inches over the height of the rice in the saucepan. Put the lid on the saucepan, bring the contents to a slow simmer for 12 minutes. Serve once cooked.
For the Pork
I have cooked the bone-in pork shoulder (weighing about 2kg) with the skin on for 4 hours at 150 degrees. All I did was sprinkle a little salt on top before putting the pork into the oven. That makes the skin turn crispy. That’s my lot.
If you have a piece of pork that is smaller, reduce the cooking time. If the pork doesn’t have skin or fat to protect the roast, cover it with tinfoil. Once cooked, remove the pork from the oven and allow to stand/rest for at least 30 minutes before serving.
The full meal can be served with plenty of fresh raw vegetables and green salad. We like grated carrot, fresh tomatoes, and rocket.
For the second meal don’t forget to keep at least half the pork, beans, and some rice to one side for tomorrow.
WE SPENT 90 minutes with creative artist Aoife Barrett in the South Tipperary Arts Centre and produce 18 pieces of print work using tools and techniques Aoife demonstrated to Dylan (7) and Mia (11). Then the young artists shared their work on Flickr.
Aoife is the current Artist in Residence at the South Tipperary Arts Centre, 11 Nelson Street, Clonmel. Through the middle of February 2019, her exhibition “Shambles” hangs in the ground floor. During the first weekend of the exhibition, Aoife is conducting workshops for anyone who drops in. The results--and the hands-on creative process--is mesmerizing and delightful.
[Bernie Goldbach teaches creative media for business on the Clonmel Digital Campus of the Limerick Institute of Technology.]
11 Nelson Street, Clonmel, County Tipperary, Ireland
Sent from my iPhone using Day One Journal.
Following the success of Breast Cancer Haven’s Big Tea Cosy 2018, the national breast cancer charity is encouraging everyone to once again ‘get their knits out’ for 2019. Breast Cancer Haven is inviting everyone to embrace the cold weather, cosy...
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