Tag: AWESOME

Dear Facebook (by Michael Aguilar)

Michael Aguilar - From PoorlyPlannedSafari.com

Guys, this is a letter one of my friends wrote in Facebook (to Facebook) that really needs to be more public than the silly public settings on Facebook itself. While this letter doesnt touch on some of the more questionable actions by Facebook we’ve learned of in the past, it does address a common dissatisfaction within the environment that most people do find in their experience with the service.

Michael is very much like me, he’s very savvy in the tech arena and often cracking some awesome one-liners that sometimes you’ll even find me quoting on the blog. He’s currently forgone the tech arena, and is currently taking a journey camping from Texas all the way to Alaska..no really, he’s actually doing it. I am featuring him here mainly because he’s a pretty cool cat and he posts rants like these that just make people want to hug him.



You can find him and his campy camping experiences at PoorlyPlannedSafari.com

Dear Facebook,

I think it’s time I explained something to you. It’s about what you are. Yes, I’m sure you’ve drunk enough of your own Kool-Aid to believe you are something new, cool, and different.

You’re not.

What you are is blogging for the masses. Nothing more. There isn’t anything happening here that hasn’t happened for years on other platforms. You just made it easy enough for anyone to get into it.

That’s great! Setting up and filling a blog used to be really hard. If you wanted to say something to the world, you had to jump through a lot of high hoops. HTML & CSS was enough to scare people away. If you wanted to manage access in any way, you had to convince people to sign up for it. You had to give out your URL, or urge people to subscribe to your RSS feed. You had to pester them to read the thing.

It was part tech, part marketing, and then only what you had to say.

That sucked, and you fixed it. Thank you.

So why even bring this up? Well, it seems that you’ve gotten a little too big-headed lately. You’re so fixated on being cool that you haven’t figured out that you’re not. You were just the next step in something that has been going on for almost 20 years.

So, now you’re running around buying and building things that nobody even asked for. Timeline? Really? Show me a successful blog laid out that way, I dare you. Nobody reads like that.

Instagram? Face.com? Sure, lots of people were using them, and I’m sure they will make fine additions. They’re cool, right?

What about the basics, though? Instead of listening to what your closed circle of people are telling you, why don’t you just look at the things WordPress does, and make it even simpler?

How about nested groups, or at least permitting more than one group access to a post, picture, or album? Managing access is still a complete pain. This is something that Google+ does much better.

What about (you knew I was going to say it) better photo management? Moving a picture from one album to another should be a no-brainer. It isn’t possible at all. Instead of automatically tagging faces, an automatic watermark would be nice.

And wow – these long-form posts really hammer the browser. I didn’t know that until just now. Take a look at it, would you?

Most importantly, quit trying to be so sneaky. This is our stuff. We want to talk to each other, not you. I’m sure most people understand that we’re giving away data to advertisers, and that’s not so bad. You gotta make a buck or two. That’s fine. Setting things so that we’re unknowingly sharing has got to stop. Take us more seriously.

“Cool”, by it’s nature, only lasts so long. You’re not lame, yet. You sure are working on it, though.

I’m not going anywhere just yet. This is where the people are. For now. I’ll go back to posting pictures of my cats.

Sincerely,

Michael Aguilar (but you already knew that)




Shrooms! (Mushrooms Stuffed Full of Yum)

I’ve been REALLY craptastic about posting to the blog, I know it. No excuses here…luckily this blog was never a part of my livelyhood and the only people to yell at me about it are on twitter (and Amazon – apparently they have some sort of *rule* about their paid authors actually writing…go figure).

Anyhow…it’s time for some really awesome foodstuff, I’ve been coming up with more and more really original recipes lately. I’ve gotten some pretty awesome reviews of my mushrooms, straight out of Tony’s Kitchen!

Real Simple.

So Simple this almost isn’t a real blog post, but here it goes.

INGREDIENTS

Fresh white (champaign) Mushrooms - Stuffed Mushrooms - Tonytown.comMushrooms (8-16oz)
These are those regular white mushrooms you find int the produce areas of the grocery store, you can find better ones if you really want to go all the way, and if you really want to impress your favorite vegetarian, you can opt to go with portabellas and top them with the stuffing, tastes frickin AWESOME.



Black and Green Olives - Stuffed Mushrooms - Tonytown.comBlack Olives (6oz)
If you want cheap and fast, just get black minced olives in a can. If you prefer fresher (I do – always) find yourself a decent olive bar (usually only found in decent grocery stores) and get your fill. Be prepared to pay far too much for fresh olives though..it’s almost silly.



A fresh white onion - Stuffed Mushrooms - Tonytown.com1 Large White Onion (6-10ounces at least)
Green onion really won’t work too well in this, and purple onions don’t mince as well, as I like, so I usually opt for the white onions on this. I’ve run into a couple people that didn’t like onions, but didn’t even bat an eyelash at chowing down on these stuffed mushrooms, so unless they are allergic, I encourage people to try them before acting like you’re asking them to try castor oil ๐Ÿ˜‰


Balls of Mozzarella Chesse - Stuffed Mushrooms - Tonytown.comMozzarella Cheese (8-16oz)
Finely shredded Moz is awesome. If you get fresher blocks it will make an incredible difference on the taste. If you have a Vegan in the group, you can substitute real Moz for Dairy-Free Mozzarella by Daiya Foods.

PREP

1. Preheat your oven to about 400 degrees (Fahrenheit).

2. Break the stems out of the mushrooms. I usually slice the stems for use in other sauces etc. No use in wasting good ingredients!

3. Mince the onion, the olives and the Moz. If you have a good processor you can mince this all at the same time until you have a fine paste. Otherwise, mince until you are comfy with the consistencies and mix them thoroughly together.

4. Treat the mushrooms like little bowls and you want to fill them up with the mixed stuffing. until they are overflowing by about 1/8 of an inch.

5. Place the mushrooms in a non-stick roasting pan. You only need to give them about a half inch space between so you should be able to fit quite a few in the pan.

COOKINS

Place the pan full of goodness into the preheated oven, and set your timer for 25 minutes.

NOTES
1. If you like your mushrooms’ texture to be more steamed than baked, you can easily pour a thin layer of water into the bottom of the roasting pan. About 1/4-3/8 of an inch of water will serve to effectively give you more juicy mushrooms.
2. If you opt for the Vegan Friendly version, please note that the Dairy-Free Mozzarella by Daiya Foods takes longer to melt so you may have to leave the Shrooms in the oven a bit longer. ๐Ÿ˜‰