Hey Friend!
Pardon the late newsletter! Monday flew by and it has been a busy last couple weeks since getting back from my staycation. I haven't been streaming, but I am still working on getting that back into the mix, I am just so busy with a hundred projects now.
Here's the skinny!
Major Projects In Progress 🖥
- Front End Nerdery Podcast: Interview with Homer Gaines is up, my next epsiode is being worked on as I type this! (Not both at once though)
- Virtual Coffee Brownbag and Lightning Talk talks that I did about accessibility
- Job interview that I horribly dropped the ball on but I am taking it easy on myself more and more each day that passes.
Spicy Link of the Month 🌶
Webbed Briefs
From the mind of Heydon Pickering, a series of videos about certain topics that developers should watch because they are not only whimsical, but they contain the information one should know about the topic at hand.
Plus, they look great in video form.
A11y Tip of the Month ♿️
Captions. Every platform should have them. Every platofrm needs them. If your platform, video, or application that warrants using captions doesn;t have them, that is exlusionary. Captioning live events and taped events so that persons whom are deaf or hard of hearing can easily access the information.
You know who knows a thing or two about captions? Meryl K. Evans. @merylkevans you can find her speaking on captions at her website as well. and you too, like myself, can learn how to better your caption game.
Recipe of the Month 🦞
Maine Lobster Benedict
Serves 4
Ingredients
- 4 English muffins, split in half and toasted
- 12 asparagus spears, steamed until just tender
- 1 pound cooked Maine lobster
- 1 tablespoon butter
- 8 eggs, poached
For Hollandaise Sauce: * ½ cup (1/4 pound) unsalted butter * 2 egg yolks * 1 tablespoon freshly squeezed lemon juice * Dash of cayenne pepper * Sea salt
Directions
To prepare the Hollandaise Sauce:
Melt the butter in a double-boiler on top of the stove. In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper. When the butter has melted, whisk the egg mixture into the melted butter, stirring constantly and cooking until the sauce starts to thicken. Season to taste with sea salt. Remove the double boiler from the heat and keep the sauce warm over the hot water.
To assemble Maine Lobster Benedict:
Toast the English muffins and place 2 halves on a plate. Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English muffin half. Sauté the Maine lobster in 1 tablespoon of butter until it is heated, and portion on top of the English muffins. Top each muffin half with a poached egg, and dollop the Hollandaise Sauce on top.
Still want to see recipes? Let me know!
I am looking for a sponsor or sponsors for the podcast to help defray expenses for transcript/captioning software (Descript) and getting a new domain and website up! Please send anyone or company my way, or if you run a company, contact me!
That’s it for this month. Hoping that the coming months will get better as time progresses so I can take that trip all over the world and meet/see some of you! Stay safe, wear you rmasks, and practice safe distancing until we're back to a pandemic-free place to be.
Keep on being amazing and building great things!
This newsletter gets sent out on the first Monday of every month. Tell your friends and tell your followers!
Until then, don’t forget that you can catch me streaming on Twitch, support me on Patreon, and follow me on Twitter! You can find the links below where you can find me and ask any questions you may have.
Keep on, keepin’ on!!
🦞 — Todd