Sure the iPhone 4 has a 5 megapixel camera, but everything is controlled by touching the screen to take a picture. But what if that changed? What if you can use the volume “+” button to take a picture, making it clearer by using 2 hands to support your phone. What do you need to do?

1. Download the App
2. Open Safari
3. In the URL field, enter the following: “camplus://enablevolumesnap”
4. Hit GO!
5. Done!

If you want to disable this feature, type in “camplus://disablevolumesnap” in Safari.

Why Apple banned this app because of this feature in the first place is beyond me, but I think it is genius!

[Uneasysilence via Gizmodo]

For more info, please visit here: http://wp.me/pU8cl-1f

You can also go here: http://www.scribblelive.com/Event/TEDxBoston

Last’s night’s Boston WordPress Meetup was great, with a lot of people attending. Videos, slides and other notes will be available soon.

In other news, TEDxBoston is this Thursday. Stay tuned for a new Live Blogging system that I am currently putting in place.

strong>Breakfast Yogurt

Lunches are a la carte [Yes again] but will probably be sandwiches, soup, salad, etc. with some type of veggies and/or fruit!

Dinner: Monday-Friday (for the Mrs.): Roasted Garlic Onion Jam Pizza (I didn’t make this until Sunday night), Grilled veggie kabobs, Falafels; Monday-Friday (for me): on the road so I’m hoping something somewhat healthy (except for the pizza last night at WordPress)

This is my adaptation on Greek Spinach Pie (spanakopita) only I used a puff pastry dough since I couldn’t find Filo dough. I also made this a 2 layered pie with spinach/goat cheese as 1 layer and summer squash/onion as the other layer. For future recipes, I will make this 1 layer and just make more filling so it is less caloric. This recipe was totally some concoction of my own. I wanted to improvise and it turned out pretty damn well! I’d like to know what you think!

Ingredients

• Extra virgin olive oil
• 1 tablespoon butter
• 1 red onion
• 2 small summer squash
• 2 packages of spinach
• minced garlic
• Crumbled goat cheese
• Dried oregano
• 1 puff pastry package
• Salt and Pepper

Directions
Please prepare puff pastry dough per package. I think you need to remove from the freezer and let it thaw at room temperature for 40 minutes. During this time, you can start cooking the veggies!

Start by slicing the summer squash into thin diagonal slices. Next, slice the red onion into thin slices. Heat oil in large skillet and stir in butter to melt. Add the red onion slices and sweat until translucent. Once the onions are done, immediately add the summer squash. Cook until squash becomes translucent and remove from heat, transferring to a bowl. Keeping your burner on, immediately add some garlic and spinach.

Drain your squash and onion mixture and set aside. In the meantime, your spinach should be done cooking! Remove from heat and drain when cooled.

Once the 40 minutes are up, unfold the sheets and assemble. I will go over what I did, but you can change it any way you like!

There should be 2 full sheets. Cut each sheet into thirds (on the folds) and place 2 pieces onto baking sheets. Layer some squash/onion mixture, followed by a sheet, then with some spinach, topped with goat cheese and finally the last puff sheet. Repeat for the other full sheet.

Next bake at 350 degrees F for 15-20 minutes or until the puff pastry turns light golden brown. Once it turns light golden brown, you can top with some shredded Parmesean cheese for looks and some added taste. Shut off the oven and let it sit for an extra couple of minutes while the cheese melts. Remove and serve!

I’ve been oh hiatus because I’ve been on vacation! Went to Portland Maine which I consider to be the east coast San Fransisco… only with beer instead of wine! I’ll need to review later but for now, let’s get back to it!

Breakfast Yogurt

Lunches are a la carte [Yes again] but will probably be sandwiches, soup, salad, etc. with some type of veggies and/or fruit!

Dinner: Monday-Wednesday: Swordfish with zucchini/peppers; Thursday-Friday: Roasted Garlic Onion Jam Pizza

Hi Everybody!

As promised, here are the videos and slides from June’s presentations. Before we get to the videos, there are a few announcements:

This month’s videos were brought to you by TRBDesigns and Uptown New Media Inc. Please give them a huge thanks!

If you are interested in PHP, the Boston PHP Meetup is holding a 3 part PHP for Beginners series. The 1st part is sold out (it is not free), but please feel free to take a look at the other sessions. We will be working with the PHP group to see if we can have another beginner’s session.

Mitcho will be speaking at Bocoup on Wednesday July 21st on WordPress A/B testing from 6:30-8pm

ToolBox: “SEO & WordPress: The Best of Both Worlds” by Casie Gillette, SEO manager at Grasshopper. Here you can learn what SEO is and the fundamentals behind optimizing your website for search engines and the basics on how easy it is to make your WordPress site SEO friendly with various plugins.

Dev/Design: “HTML5 & SEO in WordPress Development” by Brian Whalley and Andy Pitre from HubSpot. Here Brian and Andy will go over HTML5, CSS3 and its implications on SEO in WordPress.

Again we have a great night lined up.

“Designing Search Engine Friendly Websites” by Greg Hill from Excellira
A detiled look at SEO from a designer/developer-oriented perspective.

Then to follow this up, more SEO

“The SEO Toolkit” by Jim O’Neil
A good look at the brand new Microsoft SEO appliction tool kit

So do not miss this SEO packed meeting.

Plus a very exciting book giveaway from O’Riely books: ” SEO Warrior” by John I. Jerkovic.

Keep checking on our blog for more info about this meeting and I will do a more detail quick review of the book as well: http://bostonwebsites…

Again we have a great night lined up.

“Designing Search Engine Friendly Websites” by Greg Hill from Excellira
A detiled look at SEO from a designer/developer-oriented perspective.

Then to follow this up, more SEO

“The SEO Toolkit” by Jim O’Neil
A good look at the brand new Microsoft SEO appliction tool kit

So do not miss this SEO packed meeting.

Plus a very exciting book giveaway from O’Riely books: ” SEO Warrior” by John I. Jerkovic.

Keep checking on our blog for more info about this meeting and I will do a more detail quick review of the book as well: http://bostonwebsites…

Taken from FoodTV and then modified…  Indian food is so comforting, but since this was my first real attempt, I wanted a fool-proof recipe.  I substituted mushrooms for broccoli and would add cauliflower to this in future recipes.

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 6 chicken thighs
• Salt and pepper
• 1 cup chopped onion
• 1 cup chopped green pepper
• 3 teaspoons curry
• 1/2 teaspoon cayenne
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 2 carrots, peeled and sliced on diagonal
• 1 1/2 cups low sodium chicken stock
• 2 cups whole mushrooms (quartered)
• 1/4 cup heavy cream
• 3/4 cup frozen peas
• Basmati Rice

Directions
Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots, peppers and mushrooms and toss to coat. Add chicken stock and bring to a simmer.  Stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste.

Bake your salmon at 350 degrees for 15 minutes.

Serve protein (chicken or fish), rice and add curry/vegetable mixture over everything.

I hope you like this as much as we did!