My New Laptop

My New Laptop

I grew up in the typewriter age. The manual typewriter age. f j f j f j f j… shift… tab… ding!  (Remember the bell?) How ’bout the margin release key for those of us who pushed the boundaries? Good times.

Earlier this year I visited my 92-year-young friend, Ruth, and she asked how my writing was going. I confessed it was in a lull. I also said I wished I had my ol’ Smith Corona.  (Gave it away years ago — a decision I’ve since regretted.) With a conspiratorial gleam in her eye, she led me to a closet and pointed to a pale green case in the shadows.

“Would you like my Olympia? I typed college term papers on it in the 60’s.”

A classic. Like my friend.

The Olympia made it’s debut last weekend.  After a few tentative taps and “the quick brown fox jumped over the lazy dog,” one sentence led to another. Then paragraphs. Pages.

Tangible thoughts… and a few jammed keys.

That’s when I realized what changed about my writing. I’m not physically engaged. Granted, I keep a paper and pen handy and write letters often, but sitting in front of a computer, something’s missing. It feels “weightless.” Although I appreciate the effortlessness of it, sometimes it borders on mindlessness — personally speaking, of course.

Typing on a manual typewriter is a multi-sensory experience that I just can’t get in front of a flat screen. I need to see the progress on an 8-1/2 x 11 inch sheet of paper. Hear the zipper-like sound and authoritative ‘thunk’ of the carriage return. Smell the ink. Feel words as they’re wrought. Taste success… eventually. Even if I have to re-type it into Word.

Plus, I can take it outside.

My Laptop

How has technology influenced your writing?

Enjoying my ‘new’ laptop,

~ Kimby

Jumping on the Bandwagon

Super Nachos

Six years ago I didn’t have email.

Sure, I used it at work — but at home, my computer wasn’t even connected to the internet.

Then I moved to Oklahoma — away from family and friends and familiarity — and took the electronic plunge.  By that time, everybody I intended to e-mail was off and runnin’ on Facebook.

It took another four years to get up the gumption to join that social forum and, once again, I was left in the technological dust.

Twitter was all the rage.

Not one to be daunted, I dove into blog world with my digital camera in hand (which I’m sure is obsolete by now) and watched as Pinterest took off.  (And G+, Linked In, and Instagram et al.)

Today there are so many social forums it makes my head spin!

But, people are communicating — embracing technology, posting updates, sharing photos, and offering a glimpse of their lives — expressing what’s important to them, by any and all means.

And I absolutely love it!

Even if I haven’t figured out how to use it.


By the way, my hesitance to jump onto the information-sharing bandwagon has more to do with “reading up” on things first  and pondering at length than it does with fear of technology.

That, and clinging to the antiquated concept of privacy.

Make Ahead

Aside from that, I’m tickled to have the world’s information at my fingertips and an exceptional example is the origin of Cinco de Mayo by Spicie Foodie.  (Many thanks, Nancy!)

Prior to that, Cinco de Mayo was the impetus to post a Mexican-themed dish on or around May 5th.

Do you know the history behind it?

It’s surprising the trends we follow without knowing why.  In the meantime I’ll keep plugging along and pondering.

And in the spirit of celebration, here’s my contribution to Cinco de Mayo.

Super Nachos

(recipe adapted from my Sis)

½ lb. hamburger & ½ lb. pork sausage (or a pound of either)

1 large onion, chopped

Salt & Tabasco sauce, to taste

1 (16 oz.) can refried beans (or black beans, slightly mashed — just as delish!)

1 (4 oz.) can chopped green chilies (or a fresh jalapeno pepper, seeded & chopped)

2 to 3 c. shredded Cheddar cheese

3/4 c. taco sauce (or salsa of your choice)

Garnishes:  sliced green onions, sliced black olives, avocado dip or guacamole (I used avocado slices), sour cream, a variety of lettuces, diced tomatoes, & chopped parsley or cilantro

Tortilla chips, warmed

Preheat oven to 400° F.  In a large skillet over medium-high heat, brown meat and onions, stirring occasionally; drain.  Season with salt and Tabasco sauce to taste.

Spread beans on a large, oven-proof platter (I made a half-batch and used a 10″ pie plate.)  Layer with meat mixture, green chilies, and cheese; drizzle with taco sauce.

Bake uncovered 20 to 25 minutes.  To serve, sprinkle green onions and black olives over the top and mound avocado dip in the center.

Top with a dollop of sour cream and garnish with diced tomatoes and chopped parsley or cilantro.  (I used sliced green onion tops.)

Place lettuce on an individual serving plate, add a celebratory scoop of Super Nachos, tuck in some warmed chips and dig in!

Super Nachos

I’m pleased to share this dish with you via “technology” — and a lil’ more knowledge than I had before.

Even if it meant jumping on the bandwagon.

Happy Cinco de Mayo!

Enjoying origins,

~ Kimby