iChatAV: we have it working

Beth

Just Plain Fun | Techie Stuff

iChatAV: we have it working

by Beth | Jan 15, 2007 | Just Plain Fun, Techie Stuff | 0 comments

I’ve recently entered the world of “video chat” – and while I never thought I’d be interested, it’s been really rather nice.

It started with my new iMac (20″, with the built in camera). Then my friend Freda was ready to get a new computer, and decided to go Mac. And my collaborator on the various FAMVIN sites finally worked out a way to get past some firewall issues with his MacBookPro, and we were off to the races… the fourth party is also a Mac person in Denver.

Details: we are using AIM accounts (I think .mac accounts would work as well); My old router had to be replaced with one that would allow the proper ports to be opened (the old one is EOL – and had no clue that this was a possibility!); Freda had to do nothing except remember her AIM password;

Yesterday we had a 3-way “conference” going for a while. And right now I’m on with the friend in NY.

Issues: Sometimes the pictures aren’t very clear – my guess is bandwidth; I need better lighting, because the current setup makes me look like a purple people eater. I have to be sure I’m semi dressed for the day when I answer a call. And, how on earth do we get this to work with the folks on PC’s?

Carrot Cake

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake
  • 4 eggs
  • 1 1/2 c. vegetable oil (I use coconut oil)
  • 2 c. sugar
  • 2 c. flour
  • 2 tsp. baking powder
  • 3 tsp. cinnamon
  • 2 tsp. soda
  • 1 tsp. salt
  • 3 c. raw carrots, grated (I don't measure, but I grate up about 1lb of carrots)
  • 4 Tbsp. hot water
Icing
  • 1 (8 oz.) pkg. cream cheese
  • 1/4 c.butter
  • 1 (1 lb.) box confectioners sugar
  • 2 tsp. vanilla
  • 1 c. chopped nuts (pecans)

Method
 

Cake
  1. Blend sugar and oil. Add eggs. Beat well. Add hot water.
  2. Sift dry ingredients. Add to sugar-egg mixture. Beat well.
  3. Stir in grated carrots.
  4. Pour into 2 or 3 (9-inch) or a 9x13u0022 greased and floured cake pans. Bake at 350ºF for 25 to 35 minutes.
  5. Cool cakes and stack with frosting.
Icing
  1. Work cheese until soft. Add softened butter. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.

Notes

  • Mt family loves a 4 layer cake, so I modify this way: bake in 2 layers; when cooled thoroughly, I split the layers horizontally using dental floss so I have 4 layers. Double the icing recipe; don't add the pecans until after icing between the layers. So u002du002d interior has no pecans, but the outside is covered!

  • Cream Cheese Icing

    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 8 oz. pkg. cream cheese
    • 1/4 c. margarine
    • 1 1 lb. box confectioners sugar
    • 2 tsp. vanilla
    • 1 c. chopped nuts pecans

    Method
     

    1. Work cheese until soft. Add softened margarine. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.

    Notes

    If I make a 3 layer carrot cake, I double this recipe. But then I have extras! What to do? Make a second carrot cake recipe and make it into cupcakes or a sheet cake and use the rest of the icing on that.
    Or, just be decadent and eat it like fudge.

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    Beth

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