Behold, the best husband EVAR! as he opens, guts, and makes anew the ailing iBook.
Indeed, I did mock him when he proclaimed something “fried” after simply sniffing the damn thing. I should remember, though, that this is the man who, before he purchases a car, takes great care in smelling every single imaginable dipstick. And there are several dipsticks on a car, mind you.
Anyway, he found that the DC power in-board had a melted and cracked heat sink looking thing, and so he found, ordered, and received in the mail today a new one.
My bibliographies, the summer work on Cs online, my in-progress syllabi: all of it safely returned to me. 🙂 Quite happy am I. Quite backing-up-everything-imaginable am I.
***In other news-ish:
Those of you know me know that between me and my great running-and-gardening neighbor, Deb, many many many zucchini and yellow squash are produced. We are always looking for another meal to hide a zuke in. Here I present the greatest soup I’ve ever made, ever.
5 big carrots
As many zukes and yellow squash you must use to get rid of (2-3 medium–more, if necessary)
1 decent-sized onion
Chop into medallion-sized chunks. If the squash are extremely large, halve or quarter the medallions. Chunk onion.
Put into sauce pan and barely cover with water. In fact, it’s OK if about an inch of vegies are sticking OUT of the water. Squirt in enough Bragg’s* to color the water (1/4 C, at most). Boil until carrots are soft.
Put in half the vegies, most of the broth, and 8 oz of cream cheese into the blender or food processor until smooth. If you like your soup smooth, stick all the chunks in there. I like some chunks, though.
Pour the carrot-squash-cheese smoothie back into the pan with the remaining broth and veggies. Heat through and serve with some black pepper. Quite tasty, I must say.
*Bragg’s is like soy sauce in a salty kind of way. I use it to make broth and in place of soy sauce. Good stuff. Wegman’s has it.