jackie, lougan & an apple watch review

IMG_4600Episode twenty doesn’t have a guest because this week we decided to do an Apple Watch review. We cover everything from the physical feel of the watch to the ways to navigate, touch, swipe, and rotate through notifications. We also talk about the good and bad of notifications on the watch, and the best ways to manage them, including text message notifications and emails. Of course, we talk about the fitness aspect of the Apple Watch, with more gamification than ever before. Both Lougan and Jackie have used different third party fitness and running apps, and we even take a look at FitBit stats to compare with the Apple Watch. We close with the most important and useful feature of all; telling time.

 

Links to cool stuff:

Creepy Sadness and Love in one nodding emoji:
face-yellow-loop-20.emoji

In other news, it’s Jackie’s birthday!  Happy Birthday, Jackie!
happybirthday_zpsb1b62622

 

Share the Podcast

nicole lentine & the vhs tape

1115973_740109098960_697067394744921213_oEpisode ten brings some more severe wind chill with Nicole Lentine, Senior Assistant Director of Admissions at Champlain College. Nicole has been at Champlain for a long time, and it all started with a VHS tape; the one she received as marketing material from the college. She applied there, and only there, and has worked there ever since! We chat about the changing landscape of admissions and student applications, breaking down silos, and the shackles we wear each day; our Fitbits.

Links to cool stuff:
Do you own your Fitbit? Or does your Fitbit own you? Read more

Be friends with us on FitBit, and challenge us!
Nicole: Follow her
Jackie: Follow her
Lougan: Follow him

Share the Podcast

mark anbinder & higher ed eats

1509878_10101555167857945_3584318490634828402_nEpisode nine may leave you hungry, very very hungry. We chat with Mark Anbinder, Web Communications Manager at Cornell University and food enthusiast, among other things. Mark introduces us to his two adorable pitbulls and chats with us about Cornell hockey, which are two of his other passions. In the higher ed realm, we discuss the difference between a good app and a good mobile site, and how to figure out what the best decision is. Most of all, we talk about food; all types of it. Come hungry!

Links to cool stuff:

Mark’s Slow Cooker Pulled Pork recipe:
1/2 a beer
some molasses
some worcestershire sauce
splash of cider vinegar
Optional: add an orange rind or apple slices for fruitiness, or hot sauce for a kick!

Mark’s Slow Cooker Chili recipe:
Ground Beef
Pork loin, London Broil or some other cut of meat
Diced Onion
Diced Red or Orange Pepper
Minced habanero or similar hot pepper of your preference
Can of Diced Tomatoes
Can of Tomato Paste
Canola Oil
Half a Beer
Quarter cup of cocoa powder
Chili Powder
Cumin
Black Pepper

Sweat a diced onion, a diced red or orange pepper and a minced habanero or similar hot pepper of your preference in a little canola oil in a skillet over medium heat. Add ground beef and half-inch to 3/4-inch chunks of pork loin, london broil, or other cut of meat that works well low-and-slow. Cook, stirring occasionally, until all the meat is browned.

Drain any excess fat, and transfer to a Crock-Pot. Add a can of diced tomatoes, a can of whole tomatoes drained, a can of tomato paste, and a half a beer, plus chili powder, cumin, cocoa powder and black pepper to taste. Cook on low all day.Top with sour cream and shredded cheddar, and serve with fresh corn bread.

Mark’s Cornbread recipe:
1-1/2 cups of pancake mix such as Bisquick
1/2 cup of corn meal
1/4 cup of sugar
1 stick butter, melted
1 cup milk
2 large eggs

Preheat the oven to 400 degrees, with a cast iron skillet inside.
In a mixing bowl, mix all of the ingredients by hand, starting with the dry ones. It’ll all dissolve easily, and mix into a smooth batter with just a spoon.

Caution! Cast iron sitting in oven gets hot! Remove skillet with a potholder, place it on a trivet or stove burner, and lightly grease it with a little butter or a natural butter or oil spray. Spoon the batter into the skillet all at once; it will start to cook pretty much as soon as it hits the hot cast iron. This is the point; it makes a nice crust. (Don’t have cast iron? Get some. It’s cheap. Meantime, use a glass baking dish instead.)

Caution! Cast iron is still hot! Place the skillet back in the oven with a potholder, and bake for 20-25 minutes until golden. Lick spoon. (If you trust your eggs’ freshness. I do.)

Caution! Cast iron is very hot! Remove the skillet with a potholder and test that the cornbread is done by sticking a thin knife or a toothpick in, and seeing if it comes out clean. If so, it’s done. Allow to cool. The cast iron will stay hot for quite a while. Really. Don’t touch it. (No, I didn’t! Just making sure you don’t.)

Share the Podcast