Apple II Interest

Submitted by dkranker on Thu, 08/11/2011 - 23:52

When I was about 6 years old, my great grandma bought me an Apple IIc computer.  I learned how to use the word processor software called "AppleWorks" & a game that came on the Apple At Play diskette called "Space Quarks".  Files were saved on a built-in or secondary external 5.25" floppy drive.  AppleWorks required two diskettes to operate, a Startup Disk booted the computer to ProDOS and made it ready to run the program.  Once the Apple IIc computer was booted with the AppleWorks Startup Disk, it would ask for the AppleWorks Program Disk.

Deck Calculations

Submitted by dkranker on Thu, 08/11/2011 - 21:18

Approximate Deck 500 SQ Ft., 24'x24'

*75 Deck Boards x 12' boards (96 per Darrell) 106 on the high
confirmed by TH Rogers (6.6 square ft/board)

TH Rogers has $46.62 Deck board tool/guide, 1 box screws does 100sq ft. (350 count)(5 boxes) cost/box $21.96/box, $169.79 Total with Tax

TH Rogers
Timco Evergreen 12' - $29.76 (16' & 20' available)


Home Depot - (calculator & designer)

Redwood Color


Port-Poached Pears

Submitted by dkranker on Thu, 01/17/2008 - 12:28

From Chef Tasso for Supper Underground,

2 cups port wine
½ cup water
¼ cup sugar
1 vanilla bean, split lengthwise and scraped (keep the seeds and pod)
1 stick cinnamon
½ tsp. whole allspice
peel of half a lemon
2 pears

Combine all ingredients except pears in a medium saucepan. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Flame off alcohol.

Brown-Butter Scallops With Kabocha Squash Puree and Matsutake Mushrooms

Submitted by dkranker on Thu, 01/17/2008 - 12:25

From Chef Sean for Ghetto Gourmet,

For the scallops:
4 medium diver scallops
6 Tbsp. butter
Fresh thyme

Place scallops, 3 Tbsp. butter, and fresh thyme in a Cryovac bag; vacuum-seal the bag. Over a low flame, bring a pot of water to 125ºF. Put the bag in the water and cook for 12 minutes. Remove scallops from bag and dry completely. Heat a large sauté pan over very high heat and add remaining butter. Place scallops in pan and sauté until golden brown.

Fennel Salad With Tarragon-Mint Chimichurri

Submitted by dkranker on Thu, 01/17/2008 - 12:22

From Chef Ben for Brooklyn Food Group,

Note: Chimichurri is an herb-laced sauce from Argentina. The salad can be made in advance and dressed just before serving.

For the chimichurri:
1/8 cup fresh tarragon leaves, finely chopped
1/8 cup fresh mint leaves, finely chopped
¼ clove garlic, minced
juice and zest of half an orange
juice and zest of half a lemon
2 Tbsp. good-quality extra-virgin olive oil
salt and freshly ground black pepper, to taste