For the longest time, people have been trying to talk me into getting into games such as EverQuest, World of Warcraft, or other MMPOG's (massively multi-person persistent online games). I have been avoiding getting started due to the monthly fees that all of these games charge. Well, last night I was playing around with Stumble Upon and I came across a list of free MMPOG's. After browsing it for a few minutes, I decided to try this one, Conquer Online. It caught my eye because of the Anime look of it. After letting the client download overnight, over a 600 meg download, I gave it a try this morning. I have to say that I am hooked. Except for the "ass-munchers" that run around killing noobs like me, I am having a great time in the game. There is probably not the polish to the game that one of the big ones have, but it is fun. After this little experiment, I just might have to break down and try the real thing.
Kris,
No matter how into this game or any other MMPOG game I get, never let me spend real life $ on virtual things for the game. No real estate, dragons, vorpal blade swords, or gem encrusted staffs. Although if I come across a Cloak of Invisibility, you might have a hard time stopping me :)
Saturday, August 06, 2005
Friday, August 05, 2005
Dream job - Google
For years, I have always thought that working for Google would be a dream. unfortunately, I am not near the geek I would need to be to get a job with them. They offer the coolest perks for their employees. This just stunned me.
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Just to give you an idea of what our chefs turn out, here's the daily menu for one (admittedly the largest) of our 5 cafes.
SALADS
Ahi Tuna & Avocado Poke
Fresh line caught Ahi tuna diced with organic avocados and minced ginger, habanero chilies, cilantro, green onions and sesame seeds, tossed with a fresh dressing of orange juice, rice vinegar, tamari, sesame oil, lime juice, tangerine oil, sambal oeleck and garnished with black and white sesame seeds.
Calypso Rice Salad
Perfectly steamed wild rice with Valencia orange segments, currants, diced red bell peppers, cilantro, green and red onions, mint, coriander and cayenne, tossed with orange juice and extra virgin olive oil.
Tuna Melt Salad
Al dente elbow macaroni tossed with mayonnaise, cider vinegar, Dijon mustard and lemon juice, then topped with tuna salad, cheddar cheese and green onions.
VEGHEADS
Eggplant, Tomato & Onion Skewers
Organic eggplant, tomatoes and onions, skewered, baked, and topped with cilantro chutney and yogurt sauce.
Stir-fried Cauliflower
Organic cauliflower stir-fried with mustard seeds, turmeric, diced tomatoes and red onions.
Greek Spinach Salad
Organic baby spinach, Greek feta cheese, roasted tomatoes, red onions, Kalamata olives and toasted pistachio nuts, tossed to order with a dressing of fresh lemon juice, Dijon mustard, extra virgin olive oil, oregano and minced garlic.
CHARLIE’S GRILL
Pork Loin Steak
Berkshire Farms pork loin brined in marjoram, paprika, red wine vinegar and brown sugar, then seared to perfection. Served with a roasted red pepper sauce.
Eggplant Ratatouille
Organic eggplant roasted with Roma tomatoes, zucchini, mushrooms, white onions, bell peppers, garlic, basil, parsley, extra virgin olive oil and a splash of red wine.
Creamy Mashed Potatoes
Organic russet potatoes mashed with buttermilk, cream and butter.
BACK TO ALBUQUERQUE
Agua Fresca� Mora
Blackberry infused water.
Pollo en Huerto
Free range chicken with garden vegetables: organic zucchini, onions, fresh corn off the cob, tomatoes, green, red and yellow bell peppers, carrots, jalapeños, cilantro, garlic and oregano.
Vegetarian Tamale Casserole
A casserole of organic zucchini, carrots, onions, green and yellow bell peppers, corn off the cob, green peas and diced tomatoes, with chili powder, oregano, cumin and garlic.
Snap Peas
Organic snap peas sautéed with garlic and extra virgin olive oil.
EAST MEETS WEST
Seared Day Boat Scallops in Green Coconut Curry Sauce
Day Boat scallops seared to perfection and tossed in green curry coconut. Topped with a red bell pepper coulis and daikon sprouts.
Pad Thai Noodles
Pad Thai noodles stir-fried with yellow and red bell peppers, garlic, ginger, shiitake mushrooms, cilantro and Thai basil.
Broccoli, Cauliflower & Haricot Verts
Stir-fry of organic broccoli, cauliflower and haricot verts with garlic, ginger and Dave’s special brown sauce.
Jasmine Rice
Jasmine-scented rice steamed to perfection.
AL FORNO ROMANO
Roasted Pork Loin
Berkshire Farms pork loin with mozzarella and bell pepper sauce.
Roma & Green Onion
Organic Roma tomatoes, green onions, GruyÃ?re and fontina cream.
I PIADINI
Arugula with Dried Apricots
Organic arugula with dried apricots, shaved Parmesan cheese, tossed with extra virgin olive oil and vinegar.
IL SECONDO PIATTO
Herb Roasted Chicken
Free range chicken legs and thighs roasted to perfection with extra virgin olive oil, fresh herbs and herb salt.
Creamy Tomato Polenta
A lush blend of polenta, slow roasted tomatoes, cream and butter.
Sautéed Wild Mushrooms
Organic shiitake, cremini, button and oyster mushrooms sautéed in garlic and herb salt.
Capelin Pesto
Toasted pine nuts, basil, Parmesan cheese, garlic and herb salt.
SOUPS
Spinach Lentil Dahl
Tropical Shrimp Bisque
Wild Rice & Pork
Sweet Onion with Peas (chilled)
DESSERTS
Red Velvet Cake with Bright White Frosting
Hazelnut Shortcakes with Plum Compote
Chocolate Coconut Cheesecake
Creamy Lemon Macadamia Nut Cookies
Cherry Chocolate Chip Oatmeal Cookies
-------------------
Sigh, I should have applied with them the day I got laid off from Gateway.
-----------------------------
Just to give you an idea of what our chefs turn out, here's the daily menu for one (admittedly the largest) of our 5 cafes.
SALADS
Ahi Tuna & Avocado Poke
Fresh line caught Ahi tuna diced with organic avocados and minced ginger, habanero chilies, cilantro, green onions and sesame seeds, tossed with a fresh dressing of orange juice, rice vinegar, tamari, sesame oil, lime juice, tangerine oil, sambal oeleck and garnished with black and white sesame seeds.
Calypso Rice Salad
Perfectly steamed wild rice with Valencia orange segments, currants, diced red bell peppers, cilantro, green and red onions, mint, coriander and cayenne, tossed with orange juice and extra virgin olive oil.
Tuna Melt Salad
Al dente elbow macaroni tossed with mayonnaise, cider vinegar, Dijon mustard and lemon juice, then topped with tuna salad, cheddar cheese and green onions.
VEGHEADS
Eggplant, Tomato & Onion Skewers
Organic eggplant, tomatoes and onions, skewered, baked, and topped with cilantro chutney and yogurt sauce.
Stir-fried Cauliflower
Organic cauliflower stir-fried with mustard seeds, turmeric, diced tomatoes and red onions.
Greek Spinach Salad
Organic baby spinach, Greek feta cheese, roasted tomatoes, red onions, Kalamata olives and toasted pistachio nuts, tossed to order with a dressing of fresh lemon juice, Dijon mustard, extra virgin olive oil, oregano and minced garlic.
CHARLIE’S GRILL
Pork Loin Steak
Berkshire Farms pork loin brined in marjoram, paprika, red wine vinegar and brown sugar, then seared to perfection. Served with a roasted red pepper sauce.
Eggplant Ratatouille
Organic eggplant roasted with Roma tomatoes, zucchini, mushrooms, white onions, bell peppers, garlic, basil, parsley, extra virgin olive oil and a splash of red wine.
Creamy Mashed Potatoes
Organic russet potatoes mashed with buttermilk, cream and butter.
BACK TO ALBUQUERQUE
Agua Fresca� Mora
Blackberry infused water.
Pollo en Huerto
Free range chicken with garden vegetables: organic zucchini, onions, fresh corn off the cob, tomatoes, green, red and yellow bell peppers, carrots, jalapeños, cilantro, garlic and oregano.
Vegetarian Tamale Casserole
A casserole of organic zucchini, carrots, onions, green and yellow bell peppers, corn off the cob, green peas and diced tomatoes, with chili powder, oregano, cumin and garlic.
Snap Peas
Organic snap peas sautéed with garlic and extra virgin olive oil.
EAST MEETS WEST
Seared Day Boat Scallops in Green Coconut Curry Sauce
Day Boat scallops seared to perfection and tossed in green curry coconut. Topped with a red bell pepper coulis and daikon sprouts.
Pad Thai Noodles
Pad Thai noodles stir-fried with yellow and red bell peppers, garlic, ginger, shiitake mushrooms, cilantro and Thai basil.
Broccoli, Cauliflower & Haricot Verts
Stir-fry of organic broccoli, cauliflower and haricot verts with garlic, ginger and Dave’s special brown sauce.
Jasmine Rice
Jasmine-scented rice steamed to perfection.
AL FORNO ROMANO
Roasted Pork Loin
Berkshire Farms pork loin with mozzarella and bell pepper sauce.
Roma & Green Onion
Organic Roma tomatoes, green onions, GruyÃ?re and fontina cream.
I PIADINI
Arugula with Dried Apricots
Organic arugula with dried apricots, shaved Parmesan cheese, tossed with extra virgin olive oil and vinegar.
IL SECONDO PIATTO
Herb Roasted Chicken
Free range chicken legs and thighs roasted to perfection with extra virgin olive oil, fresh herbs and herb salt.
Creamy Tomato Polenta
A lush blend of polenta, slow roasted tomatoes, cream and butter.
Sautéed Wild Mushrooms
Organic shiitake, cremini, button and oyster mushrooms sautéed in garlic and herb salt.
Capelin Pesto
Toasted pine nuts, basil, Parmesan cheese, garlic and herb salt.
SOUPS
Spinach Lentil Dahl
Tropical Shrimp Bisque
Wild Rice & Pork
Sweet Onion with Peas (chilled)
DESSERTS
Red Velvet Cake with Bright White Frosting
Hazelnut Shortcakes with Plum Compote
Chocolate Coconut Cheesecake
Creamy Lemon Macadamia Nut Cookies
Cherry Chocolate Chip Oatmeal Cookies
-------------------
Sigh, I should have applied with them the day I got laid off from Gateway.
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