MonthDecember 2018

Motorola G4 Factory Reset

Perform a hardware factory reset

  1. A master reset will erase all data stored on the device.This type of reset should only be used as a last resort after all other troubleshooting steps have been exhausted. It is highly recommended that you complete a backup of the device information and disable Device Protection before proceeding with the steps in this tutorial.With the device turned off, press and hold the Volume down key.Note: If Device Protection is not disabled, the login credentials for the Google account currently associated with the device will be needed to set up the device after the reset.
  2. With the Volume down key held down, press and hold the Power key.Release both keys when the Android screen appears.
  3. Use the Volume keys to scroll to RECOVERY MODE.Press the Power key to select RECOVERY MODE.
  4. When the No command message appears, press and hold the Power key.While holding the Power key, press and release the Volume Up key.Note: Release the Power key when the Android Recovery screen appears.
  5. Press the Volume down key to scroll to Wipe data/factory reset.With Wipe data/factory reset highlighted, press the Power key.
  6. Press the Volume down key to scroll to Userdata only, then press the Power key.
  7. Once the wipe is complete, with Reboot system now highlighted, press the Power key.The device will restart.
  8. The device is now reset and ready for use.

Turn Google voicemail on or off

If you get voicemails on your mobile, home, and work phones, you can use Google voicemail to check them all at once.

Turn on Google voicemail for a phone

  1. On your computer, open Google Voice.
  2. At the top left, open Menu   Legacy Google Voice. Google Voice will look different, but you’re in the right place.
  3. At the top right, open Settings   Settings.
  4. Click the “Phones” tab.
  5. Under your forwarding phone, click Activate Google voicemail on this phone.
  6. Follow the instructions to turn on Google voicemail.

Switch back to your phone’s voicemail

  1. On your computer, open Google Voice.
  2. At the top left, open Menu   Legacy Google Voice. Google Voice will look different, but you’re in the right place.
  3. At the top right, open Settings    Settings.
  4. Click the “Phones” tab.
  5. Under your forwarding phone, click Deactivate Google voicemail on this phone.
  6. Follow the instructions to turn off Google voicemail.

Note: If you’ve deleted your Google Account and can’t turn off Google voicemail, call your cell phone company. Ask them to remove “conditional call forwarding” from your account.

Shakshuka with Feta

  • YIELD:    4 to 6 servings
  • TIME:     50 minutes

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • 6 large eggs
  • Chopped cilantro, for serving
  • Hot sauce, for serving

PREPARATION

  1. Heat oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

Minestra tal Nannu (Hashish)

INGREDIENTS

  • 1 medium onion
  • 1/4 small cauliflower 
  • 1/4 cabbage
  • 2 cups pumpkin or squash
  • 3 or more carrots
  • 3 large potatoes
  • 4 stalks celery
  • 1/2 cup fresh or frozen peas
  • 2 chicken cubes
  • 1 tablespoon olive oil
  • salt & pepper
  • 1/2″  diameter group of vermicelli or 1 cup of some other pasta
  • 1 tablespoon tomato paste
  •  Freshly grated Parmesan cheese 

PREPARATION:

  1. Boil water ahead of time to speed things up
  2. Chop all the vegetables roughly and not too small. 
  3. Put chopped vegetables in a large pot (not the peas)
  4. Pour on boiling water to completely cover the vegetables
  5. Add chicken cubes & olive oil
  6. Add salt & pepper
  7. Add the tomato paste
  8. Cover and cook on high heat for for 45 minutes – stir every 10 minutes
  9. When vegetables are soft (not mushy), add pasta and peas
  10. Cook another 10-15 minutes until the pasta is done
  11. Add freshly grated Parmesan when serving.