We begin today’s episode with a few timely announcements. First, thanks to those who came to our Stocking Stuffers Accessible World presentation on the evening of November 9. We always enjoy our Tek Talk appearances, and this annual event is a great way to discover products from businesses in our community.
The recording from our latest virtual event is also ready for download. On the evening of November 5 we shared about accessible software interfaces that let you listen to multiple types of entertainment, such as radio stations, podcasts, sports, audio books, and more. It was a lot of fun. We discussed programs including Quill Radio, Leasey, Simulcast, FastPlay, TuneIn, and YouTube. Visit this page to learn more, get relevant links to software, and download the audio recording.
We’re almost ready for one of our favorite events of the year… our open house! Whether you come every year or this would be your first visit, we’d love to have you for some post-Thanksgiving fun, laughs, and casual tech-focused conversation. The open house is on Friday, November 27 beginning at 1:00 PM ET. Listen to learn more. If you can join us, register your seat for free by visiting this page. The event will not be recorded.
We’re thrilled to announce that our audio documentation on the BrailleNote Evolve is available for download. It does require some updates (such as a section on Terminal which we hope to include ASAP) but it’s nevertheless jam-packed with useful info and demos for anyone who uses the product or wants to learn more about it. Enjoy.
This is our Annual food edition. Kim is joined in the castle by Lisa Salinger. She shares how many years we’ve been doing food editions in this podcast, and Kim could hardly believe it! Below are the recipes we shared this time. Listen for even more ideas.
Shrimp Po’ Boy Salad
For the salad:
22 ounces cheese tortellini
1 1/2 pounds medium shelled, deveined shrimp, tails on
1 tablespoon olive oil
1 tablespoon Cajun seasoning
1 pint cherry tomatoes, halved
2/3 cup chopped Dill pickles
1/4 small red onion, thinly sliced
2 cups packed roughly chopped romaine lettuce
Remoulade Dressing:
2/3 cup mayonnaise
1/3 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 tablespoon lemon juice
1 1/2 teaspoons pickle juice, from Dill pickles above
1/2 teaspoon Cajun seasoning
Hot sauce to taste, optional
Directions:
1. Whisk together all of the Remoulade Dressing ingredients in a medium bowl. Cover and refrigerate until ready to use.
2. Add shrimp to a medium bowl. Toss with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning. Let sit at room temperature while you prep your other
ingredients and cook your pasta.
3. Bring a large pot of water to a boil. Cook tortellini according to directions on the package (do not add salt to the water). Rinse with cool water and
drain, then add to a large bowl. Toss with a little of the Dressing to keep it from sticking together. Set aside.
4. Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the shrimp in an even layer and cook 2 minutes, then flip shrimp
over and cook another 2 minutes or until cooked through. Repeat with remaining shrimp. Once cool enough to handle, remove tails from shrimp.
5. Combine salad ingredients in a large bowl. Pour desired amount of dressing over salad and gently toss with salad tongs until well coated. Add salt,
pepper and/or hot sauce to taste.
Cranberry Chicken
Sourced from The Mediterranean Dish
Recipe Notes
• This uses bone-in, skin-on chicken by default. To use boneless, skinless chicken: I recommend chicken thighs. Begin by browning them for a couple minutes on each side. Adjust baking time; boneless thighs will take about 25 minutes to bake in the oven
• Frozen cranberries option: I love the flavor of fresh cranberries, but feel free to use frozen if you have them on hand.
Ingredients:
2 cups fresh cranberries
1/3 cup brown sugar
3 tablespoons white wine vinegar, divided
6 bone-in skin on chicken pieces (I used 2 chicken breasts and 4 thighs, about 2 1/4 pounds in total)
6-8 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary (or 1 1/2 teaspoons dried rosemary), plus rosemary sprigs for garnish
1 teaspoon sweet paprika
Kosher salt
Black pepper
1/3 cup extra virgin olive oil, plus more for searing the chicken
3 celery stalks, chopped
1 large yellow onion, chopped
1 lemon
1/2 cup chicken broth or water
Instructions:
1. Make the sugared cranberries. In a small bowl, combine the cranberries, brown sugar, and 1 tablespoon white wine vinegar. Set aside to soften while you prepare the chicken.
2. Season the chicken. Pat the chicken pieces dry, then rub on both sides with the garlic, rosemary, paprika, and a good pinch or two of salt and pepper. Make sure to lift the skin and push the seasoning underneath the skin.
3. Marinate the chicken. To a baking dish large enough to hold the chicken, add the olive oil, celery, onions, and remaining 2 tablespoons of the white wine vinegar. Slice the lemon in half and squeeze in the juice, then add both of the juiced lemon halves. Add the chicken and use your hands to work everything together. Set aside to marinate just for 15 minutes or so.
4. Get ready to cook. While your chicken marinates, preheat your oven to 425°F.
5. Sear the chicken. When your oven is hot and the chicken has marinated for at least 15 minutes, heat 1 tablespoon of olive oil in a large skillet over medium-high. Add the chicken, skin side down, and cook until the skin releases from the pan and turns golden brown, about 5 minutes. Flip and brown on the other side, about 3 minutes more. Do this in batches to avoid overcrowding the pan, adding the seared chicken to the baking dish as you go.
6. Bake. Top the chicken with the sugared cranberries and any accumulated juices, then pour in the broth or water. Bake until the chicken is cooked through, 35 to 40 minutes.
7. Serve. Garnish with a few rosemary sprigs, if you’d like, to dress it up a little before serving. Serve hot, spooning the juices and vegetables over top.
Finally, Chris and Kim share about a very special cozy gift. We first described in this episode from earlier in the year. If possible, it means even more to us now, and we thought it deserved an update. Check out this super cozy blanket at our Amazon affiliate link. It makes the cuddliest, most thoughtful gift!
Thanks, as always, for joining us! See you right before Thanksgiving!
