Links for Ellen’s Office Mac

I’m excited about the computer they gave Ellen at UGA – it’s a Mac with OS X! I’m going to Athens with her tomorrow, and while she’s in a meeting I’m going to see how it’s set up and see what I can do to make the Win-Mac transition easier for her. She’s already started using FileMaker Pro (she needed a cross-platform database app since she has XP at home) and likes it very much. So, no “there’s no Access on the Mac” issues.

Here’s a list of links that I hope will be of use:

O’Reilly’s Mac Directory

O’Reilly’s Ease into the Switch, which includes a nice printable guide to keyboard shortcuts.

Here’s Apple’s switching guide and their Switch Support site, with more specifics.

Here’s a tip: put the Applications folder in the Dock so all apps are easy to find.

We need to get her a USB key too.

Sautéed Chicken With Green Olives and White Wine

Sautéed Chicken With Green Olives and White Wine

Time: 45 minutes

3 tablespoons extra virgin olive oil
4 leg-thigh pieces chicken, cut in 2, or 8 thighs
Salt and freshly ground black pepper
2 cups white wine
1 cup cracked green olives
1 lemon, thinly sliced, seeds removed 1/2 cup broken walnut pieces 1/4 cup coarsely chopped parsley leaves, for garnish

1. Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.

2. With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.

3. When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.

Yield: 4 servings.