Podcasts Currently on my iTouch

Occasionally, people will inquire about what podcasts I favor.  Here is a screen shot of the current podcasts I uploaded this morning from my free account at Itunes that can be accessed here.

After downloading iTunes and creating your account, just search for "podcasts" and up will pop thousands of podcast topics; be sure to check out the "favorites" since they have the most listeners. 

Literally ANY topic which interests you that can be found through the "search" feature.  Podcasts range from about 20 minutes to well over an hour, depending on if there are interviews included and how much information is broadcast on the given subject.  Podcasts are generally updated frequently...some on a daily basis, and some are updated very infrequently.  Your MP3 player will catch them all, according to how you set up your preferences.  Or, you can download, save and listen to a podcast directly from your computer.

Here are my few purchased audiobooks recently acquired from iTunes, (not including the free loaned books from the local library):

We won't even get into the applications which can be download free or for a minimal fee.  Check it out.  There is a world of knowledge to be gained through podcasting.

Repurposing Used Books

Found this here the day AFTER I took a huge load of books to Goodwill:

There must have been a lot of glue involved.

Just a Little Something I Whipped Up

Not much trouble, but this tasty dip was sent to me by Pat McCarroll:

HOT PECAN SPREAD

3 8-ounce pkgs. cream cheese, softened
6 TBS. milk
3 pkgs. Leo’s or Carl Buddig sliced beef, cut into small pieces
¾ cup finely chopped green pepper
6 Tbs. dried minced onion
1 ½ tsp. garlic salt
¾ tsp. pepper
1 ½ cup sour cream

Combine cream cheese and milk; mix well. Stir in beef, green pepper, onion, and seasonings. Blend well. Fold in sour cream and spoon into baking dish. When ready to serve, bake at 350 for 20 minutes. Top with 1 ½ cup chopped pecans that have been sautéed in 6 Tbs. margarine and 2 tsp. salt. Serve hot with Wheat Thins. (From the cookbook Collectibles by Mary Pittman, Van Alstyne, TX)

This is a close up of the exhausted lady chef on the lid of the appetizer casserole dish:

"Oh, it's nothing, just a little something I whipped up" ... and on the bottom of the dish ... "~ s i g h ~"

It made a lot, but we managed to scarf it up!