ryanwilcox.com

about...

 

part technophyle, part infrastructure geek, part painter, part gadget freak, part testing magician... things that could all be used to delightfully describe none other than yours truely. this site is a matter of record; that is, a record of my illustrious journey through technology and the occasional parenthetical life i so joyfully call my own.

why would you want to use this site? you shouldn’t… the mere fact i have chosen to create such a presentation layer makes me seedy. use at your own risk...

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work in progress

cohiba's beer bones

amuk brewing presents, www.beer-bones.com.

 

inspiredviews

--update-- our site has officially gone live!

"insipred views"... such a marvelous idea i only wish i could claim it to be my own. albeit we have just begun this voyage, only *we* can stand in the way. nothing pubically available now, however, the braintrust behind this idea rules the school!

 

inspiredviews life coaching

from the same team, i present you inspiredviews life coaching... nancy has extended her life work to include life coaching. just go there already!

 

deluxetattoo

sticking with the partiality thing... ben wahhhh is one of the worlds best. i will let his art do the talking, 'nuff said.

 


news
Grilled Prosciutto-wrapped Asparagus PDF Print E-mail
Written by Ryan Wilcox   
Tuesday, 10 February 2009 19:19
Grilled Prosciutto-wrapped Asparagus

1 lb. fat asparagus spears
6-8 slices prosciutto, thin
olive oil
salt
pepper
1/2 cup balsamic vinegar
1 tsp (or less) sugar

Wash asparagus spears and trim off woody bottoms. If making small appetizer bites, cut or break the spears into halves or thirds and slice the prosciutto lengthwise into halves or thirds depending on the length of the asparagus pieces. Toss the asparagus in a little olive oil (about 1 tbsp), and a little salt and pepper to taste, to coat all of the pieces. Roll three pieces of asparagus in a piece of prosciutto. Repeat until done. Grill on high heat for 4 minutes or until asparagus loses firmness. Turn and reduce heat to medium and grill for another 4-5 minutes until asparagus is cooked through (less time if you prefer crunchy asparagus). While the asparagus is grilling, combine vinegar and sugar in a small saucepan and stir over high heat until sugar is dissolved. Bring to a boil and reduce to an energetic simmer or low boil until the volume has reduced by half. Remove from heat and let cool. When asparagus is done, drizzle the balsamic reduction over the spears. Serve.

 
import outlook contacts to gmail PDF Print E-mail
Written by Ryan Wilcox   
Sunday, 28 December 2008 18:25

come on... seriously?

 

 

Last Updated ( Sunday, 28 December 2008 23:21 )
 
disk partitioning PDF Print E-mail
Written by Ryan Wilcox   
Monday, 20 October 2008 00:00
a great way to extend partitions in windows without using partition magic for example. (server edition)

http://support.microsoft.com/kb/325590/en-us
 
make notepad2 your default editor PDF Print E-mail
Written by Ryan Wilcox   
Thursday, 30 October 2008 00:00
instructions here
 
dealing with people face to face... PDF Print E-mail
Written by Ryan Wilcox   
Monday, 31 March 2008 00:00

in one of the best books ever dealing with influence, dale carnegie talks about a famous viennese psychologist that wrote the following:

"It is the individual who is not interested in his fellow men who has the greatest difficulties in life and provides the greatest injury to others. It is from among such individuals that all human failures spring."

a genuine interest is very important in building influence...
 
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