Monthly Archives: September 2013

Wi-Fi service in Subway stations: A Dream Come True?

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"This subway station is now a Wi-Fi station"

Do you ever stand at the subway station, looking at your phone, bored, wanting desperately to make a phone call, or roam the internet, but can’t, due to no signal being available? Well, you might be in luck….just not anytime soon. Thomas F. Prendergast, the authority’s chairman, said that transit officials hope to add Wi-Fi, and possibly cell phone reception, aboard moving trains. The motivation behind the idea to expanded Wi-Fi and cell phone access, was actually in part, due to the demands of the growing population of young riders.

But don’t get excited just yet readers, as we don’t know how the project will be financed, or if the service will even be free.

Thankfully, there are already some subway stations that have started too offer free Wi-Fi and cell phone service. To bad these Wi-Fi ports are all in Manhattan, between 14th and 96th streets. And they only work at the actual stations, not on the trains.

Though there is no confirmed date, the MTA is hoping for this all to be done by 2017, where all 277 stations will be offered wireless coverage.

I don’t know about anyone else, but I for one can’t wait…granted of course, it’s free.

The New Food on the Block: Orange Leaf

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Orange Leaf Logo

Orange Leaf Logo

Earlier this month an Orange Leaf opened up on Adams Street. I stopped in during their grand opening, expecting mediocre, overpriced yogurt and fought my way through the crowds to emerge 20 minutes later with a grin and a new addiction. Food isn’t my usual blog topic, but Orange Leaf and its delectable selection of frozen yogurt has made enough of an impact on my taste buds (and wallet) to warrant a review.

First and foremost, I have to applaud their selection of yogurt. There are 14+ different flavors on tap at any time with seasonal and favorite flavors that rotate out. You can run around, putting one or more random flavors in a cup or you can swirl any two yogurts on the same machine. After (and sometimes even before) you take your pick of yogurts, you can add a wide variety of toppings like cookie dough, raspberries, coconut flakes, walnuts, sprinkles, chocolate sauce and hot caramel. It’s literally impossible to fit everything in the store in one cup.

I recommend the cheesecake yogurt mixed with raspberries, Nilla wafers and lots of caramel sauce. Chocolate lovers will enjoy Orange Leaf’s chocolate cake and brownie flavored yogurts. Their current seasonal flavors include gingerbread, peppermint, eggnog and pumpkin pie – on a side note, the latter two taste great swirled together. Toss in some graham crackers and wet walnuts

Probably one of the most important things I’ll cover in this review – the price. Their yogurt is only 59¢ an ounce. It sounds cheap but it’s really easy to forget about how much food weighs when confronted with a smorgasbord of yogurt, fruit, chocolates and treats. My cups of yogurt have cost me a pretty penny – often costing upwards $10. Orange Leaf is oddly addictive and I’ve shelled out no less than $70 fueling my sudden FroYo craving. Overall Orange Leaf is a welcome addition to ever growing selection of foods surrounding the campus. Somewhat nutritious and completely delicious, I look forward to spending lots of time here in the semesters to come.

Image Credits:Orange Leaf Logo:

http://www.3on3forniebs.com/wp-content/uploads/2012/07/orange-leaf-logo.jpg

 

 

Textbooks, Study Guides, Coffee…

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a cartoon person reading an upside-down book that says "HOW TO BE A PERFECT STUDENT"The semester is definitely underway. I know that this is so when my textbooks are more often off the shelves than on, I never leave home without some sort of study guide, and if I only have $2, chances are I’ll just buy the coffee. Notebooks, index cards, pens, and eReader are what fill my bag, even on my days off, I keep sticky notes near my bed to write down those things that I remember as I’m falling asleep, and if I eat a meal that takes more than 15 minutes to cook, I must be a guest somewhere or at a restaurant.

When my budget cuts out things like makeup, dry cleaning, and clothes to be filled with textbooks, coffee, and another school bag (because I keep buying cheap ones that rip). When I use my small makeup bag as a pencil case, and that stationery becomes a notepad. When waiting on a stalled train is a vacation, and abus even more so (because I have internet access), I know the semester’s definitely underway.

What signs tell you that it’s no longer the start of the semester?

Roasted Chickpea & Broccoli Burrito

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logo: "IN THE KITCHEN WITH PATRICIA"

Every year, right before the school year begins, my mom goes on a “meat-less” diet. Let’s just say, what mom says, goes! Don’t get me wrong, I always enjoy a savory vegetarian meal, but my mom tends to lack variety when she’s pressed for time.

I was at a design client meeting, when somehow vegetarian meals came into topic. Let me be upfront when I say I am not a fan of tofu if it looks, tastes, or smells like tofu. My client mentions how she made garbanzo beans taste like chicken! WHAT, WAIT, PAUSE! Needless to say, I had to try it. As well as give mom a break in the kitchen.

Ingredients:

3 cups of cooked chickpeas  (2-15 ounce cans, drained)

1 large yellow onion

1 red bell pepper

1 large crown of broccoli

4 cloves of garlic

1 lime

 

spice blend:

3 tablespoons olive oil

1-2 tablespoons soy sauce, tamari, or Bragg’s Liquid Aminos (You can usually find this near the vinegars or soy sauces)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander or more cumin if you don’t want to go to the store

black pepper or cayenne pepper to taste

 

directions:

  • Heat the oven to 425 degrees. Chop up the onion, bell pepper, and broccoli so that all the pieces about the size of a chickpea. Chop up the garlic into small pieces, but save it until later.
  • Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until everything is coated.
  • Put all of that on a large rimmed baking sheet (like what you would put cookies on but with an edge) and bake for 20 minutes. Take it out of the oven, add the garlic, and bake for another 15 minutes. The broccoli will look a little burnt at this point but that is the plan so  take it out of the oven.
  • Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste some and see if it needs more spices or anything. Now here’s your filling, make a  burrito! I like mine with spinach, avocado, cilantro, and some chipotle sauce.

Notes: makes 6-8 burritos

a wrap sandwich

Photo © Deb Lindsey