Don’t you just love it when you learn something new?
Do you find yourself thinking that it would have been ever so much better if you could have learned it a bit faster?
Did you know that cables can quit working?
Now I do.
Mere seconds after I finished my post on Friday I lost my internet connection.
Since it was during ‘un orage’, a thunderstorm, I naturally assumed it was the phone lines/modem.
After an hour or so of plugging, unplugging, switching equipment and generally rearranging everything under my desk I determined it was the Ethernet card.
Simple enough: buy a new one. (From the ‘When all else fails, throw money at it’ school of computer repair.)
Have you popped the case on your computer lately?
It reminds me of the progression of car engines.
Back in the beginning of time, when I was a young, independent wench, I did my own car maintenance. All the guys did and I was, usually, one of the guys.
(At the time I worked in the engineering department of a heave equipment manufacturer – what do you expect?)
When one ‘popped the hood’ one could not only see the various engine components, one could access them. It wasn’t necessarily easy but one could get at the points, plugs, oil, etc. (I couldn’t afford a car with AC.)
The last time I looked under the hood of a car the entire engine was enclosed in a nice, shiny case and it filled the engine compartment so completely there was no room for dust, let alone fingers or tools.
Much the same has happened with my computer.
Eight years ago I bought the components and built my own.
Four years ago, when I opened the case, it was about 50% full but still with all recognizable, accessible boards and chips.
Now it’s chock-a-block with cables and wires and boards and stuff.
And many of us know, from experience, that the worst thing that can happen when you take something apart is that, after you put it all back together, you have a piece left.
Thus, I decided to take my computer to the computer shop and let them replace the Ethernet card.
Now what do I do?
I’d already eliminated any other hardware possibilities.
It couldn’t be software since it was working at their shop.
They looked at me like I was an alarmist idiot, crying wolf for no reason.
I, half-jokingly, said ‘Maybe it’s the cable’.
They laughed, shook their heads, patted me on the back (Stupid Woman! The Cable?!?!? It’s NEVER the cable!) and sent me home.
Before I left I bought a new cable. I told them it was for mon mari’s computer. They snickered.
It was the cable.
Here’s how I know:
Old cable: no internet.
New cable: internet.
So, now you know.
Sometimes, the answer really is the simplest and easiest.
Why can’t we ever believe that first off?
I’m keeping it simple for this week’s edition Weekend Herb Blogging, that wonderful event started by Kalyn, of Kalyn’s Kitchen.
Our host this week is Susan, of The Well-Seasoned Cook.
Visit her site on Monday for the complete re-cap of recipes from around the globe.
Two new things I learned today: (what an educational weekend this it turning out to be!)
Green peas contain nutrients that help support energy-producing cells. Tired? Eat your peas.
They also contain nutrients that are important for maintaining bone health, something we all should be concerned about.
Plus they are one of the best sources of vegetable protein. (Ooops, that’s 3 things)
Most fresh peas end up in the freezer section but, this time of year, the Sugar Snap Peas and Snow Peas (sugar snap peas have slightly larger peas in th
e edible pod) are at the markets. And they are good in ways other than a ‘stir-fry’.
Mangetout (Snow Peas, Pea Pods) – Two ways:
Sautéed Snow Peas with Browned Shallots
snow peas, 5oz (150gr)
2 tsp olive oil
Peel and slice shallots. Trim pods. Cut large pod into pieces, at an angle, if desired. Heat oil in nonstick skillet over medium heat. Add shallots and sauté until browned, reducing heat after 10 minutes, about 20 minutes total time. Add pea pods and sauté 2 – 4 minutes, depending on size, stirring frequently.
Sautéed Snow Peas
snow peas, 5oz (150gr)
1 tbs fresh, snipped garlic chives
1 tsp butter
1 tsp olive oil
Salt and pepper
Trim pods. Heat butter and oil in nonstick skillet over medium heat. Add pea pods and sauté 2 – 4 minutes, depending on size, stirring frequently. Taste, when they are done to your liking, add chives, salt and pepper and serve.
Someday, when I grow up, I’m going to have my computer equipment on top of the desk, so I don’t have to crawl under it with a flashlight to get at the back of the box. Then, just maybe, I won’t have a big ugly centipede living under it.