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telecom, technology and the occasional floobergeist

I’ve got an abundance of bits and pieces of canadian telecom and internet experience, and I am thrilled to be in a place in time when all is changing, technology is developing, and the status quo is being disrupted. 

Floobergeist is a word that is beginning to defy definition.  The more I roll that smooth pebble around, the more it becomes to mean. Floobergeist started out as the magic dust that turns dreams into ideas.  And then it began to encompass the zing that happens when you have conversations about those ideas. And now, it’s the whole evolution from dream to conversation, with each step improving the later and the former along the way.

Everyone aspires to good conversations. They can lead you to adventures you’ve never imagined, and to people you can twig with.

Let’s have a good conversation…

welcome.

Rum and Rhubarb

May 26, 2006  /  jules kivell

Alliteration, with a kick... 
 
Rum and Rhubarb Compote Recipe #169864
This quick and easy microwave recipe is great with frozen or plain yogurt, spooned over cottage cheese and even delicious on French toast. Use fruit juice in place of rum if desired. Source: Foodland Ontario
  • 4 cups trimmed rhubarb, chopped into 1-inch pieces (about 1 1/2 lbs)
  • 2/3 cup granulated sugar
  • 3 tablespoons rum
  • 1 teaspoon orange rind, finely grated
  • 4-6 servings 2 1/2 cups
  • 26 minutes 20 mins prep
1. In an 8-cup microwaveable dish, combine rhubarb, sugar, 2 tbsp of the rum and orange rind.
2. Cover and microwave on high for 5 to 6 minutes, stir gently once, cook until rhubarb is tender.
3. Stir in remaining rum.
4. Let cool (mixture will thicken).
5. Serve warm or at room temperature.

Rum And Rhubarb Compote Recipe

 

 

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