I am new to supporting Macs and need some beginner's help Hey guys, I recently got tasked with supporting the Mac devices on our corporate network. I'm being thrown into a situation here that I have no experience with, quite frankly.
- Open the Settings app. Tap your name, then tap Media & Purchases. You might be asked to sign in. Tap Purchase History. Your purchase history appears. If you want to see purchases that you made more than 90 days prior, tap Last 90 Days, then select a different date range.
- The MacBook Air vs. The MacBook Pro. The closest Apple alternative to the MacBook Air is the entry-level 13-inch MacBook Pro, which tips the scales at 3 pounds.
Lately my beloved 19″ white iMac is not doing so good. I know my computer is just an object, but it's amazing how intimate some of us can become with our machines, how emotionally invested in them we can become. Frankly, it's because of an emotional incident that led me to become a Mac owner to begin with (no, I was not swayed by charming commercials featuring Justin Long and John Hodgeman) but it was when I had a virus attack on my old Windows PC on Christmas Day. I was so frustrated and annoyed (beyond annoyed, downright panicked) by it that the idea of a computer/operating system without viruses was like a lifeboat to a drowning man. Now, almost six years later, I've been an Apple convert (some would say fanatic) since day one, but my first Mac is showing some signs of its age.
First there was the freezing
So, I'd be working on my computer (maybe I'm doing a few things at once, but that's normal, right) and then suddenly I'd click on Firefox, or Quicklook, or any darned thing, and I'd get the spinning beachball of death, then eventually that would go back to the arrow pointer, but I couldn't click on anything, and the clincher was that the clock in my menu bar stayed frozen as well. There was no response from anything. I might have preferred to believe that time had stopped in the universe at large, but I quickly admitted to myself that I needed to do a super-hard reboot by pressing the power button until it shut down my computer, then power on again. Sad.
Then there was the blackouts
Now, I'd already had black screen of death experiences a few years back when my Mac's logic board died, but I got it replaced and had no problem since then. This problem was different. The screen would go dark all of a sudden, but I could still tell that the computer was on and running (I'm not sure how). Petit adventure mac os. It's like I'm on the other side of a closed door, and even though I can't hear any footsteps or sounds of movement, I know that there are people on the other side. Anyway, without the screen, I couldn't do anything. Reboot. So sad.
Then there was the progress bar
At first the reboots just were like normal, but then one time I started to notice that the grey startup screen with the Apple logo had a new little grey progress bar (isn't it cool that even when the computer's breaking down, everything looks nice and matches? I'm clearly an unrepentant fan-boy). I didn't know what the progress bar was for, but it made the startup a lot longer. Sometimes taking 5, 10 minutes. Googling the problem led me to learn that while people don't really know what the problem is, there is general agreement that it's a hardware problem. Booo! Super sad.
In the mean time, I ran Disk Utility and it told me that there were some misreported bytes or something. So, I had to even boot off my Snow Leopard DVD and run Disk Utility again and the problem was fixed (not my real problems — see above — but the misreported bytes were fixed). Disk Utility told me that my hard drive was just fine. Great.
Now my preferences panes don't work
The latest thing to fail is that when I go into System Preferences, some of them don't work. When I click on Security, I get the message that it needs to restart System Preferences to run. Then I restart and click again and it tells me that the preference pane failed to load. Sadder than sad.
Music and gemstones mac os. Nevertheless, given how emotionally invested I am in my computers, I am surprisingly un-sad. It's about time for me to get a new computer. When I bought my iMac, I told myself that 24″ was too big. 19 was enough. But now when I see the 27″ iMacs in the Apple Store I think, 'Yes, I deserve one of those.' However, I'm still going to wait things out. Rumours abound of an imminent refresh of the iMacs (they finally announced the Macbook Pros being refreshed so the iMacs can't be far behind), plus I want to have Mac OS X Lion pre-installed on my new computer (and that's supposed to be coming in the summer), so I am going to bide my time, and sit next to the sickbed of my dying iMac. Maybe I'll bring him some soup or a nice hot cup of tea now and then. I'll pat his hand soothingly or sing soft lullabies when he's sleepy. I just want my iMac to rest and enjoy his last days in relative peace.
Now cracks a noble heart. Good-night, sweet prince;
And flights of angels sing thee to thy rest.
Pictured Recipe: Hearty Tomato Soup with Beans & Greens
Welcome to Thrifty. A weekly column where assistant nutrition editor and registered dietitian, Jessica Ball, keeps it real on how to grocery shop on a budget, make healthy meals for one or two, and make earth-friendly choices without overhauling your entire life.
As the weather gets cooler and the leaves start to turn (which is an amazing spectacle here in Vermont), I have learned that letting go of summer and surrendering to fall can have its perks. Comfortable sleeping temps, pumpkin-flavored everything and ample fall produce are all hallmarks of this time of transition. And what better to do with all of that produce than dive headfirst into soup season? Making soup from scratch is a great way to use up your late summer bounty and newly in-season veggies, like butternut and acorn squash, and can cut down on packaging waste, too. Skip the store-bought versions that can be full of added sodium and excess packaging and instead try some of my favorite soups that you should be making, not buying.
© Provided by EatingWell Fall is soup season, and here are six ways to make the most of it without breaking the bank.Related: 7 Foods You Should Be Making, Not Buying
6 Soups You Should Be Making, Not Buying
© Provided by EatingWell Creamy Chicken Noodle Soup with Rotisserie ChickenPictured Recipe: Creamy Chicken Noodle Soup with Rotisserie Chicken
Chicken noodle
Talk about comfort food: this is one soup that is long touted as being good for the soul. Chicken soup is a childhood classic and a calming meal when you feel unsettled. Full disclosure, I have some on the stove right now. Though the classic can of Campbell's at the store may be tempting, there are a lot of reasons to make this beloved dish from scratch.
First of all, you can make a super nutritious and flavorful broth if you save your veggie scraps for homemade veggie stock. Bonus: this helps you cut down on food waste while boosting flavor. Canned soups can be loaded with added sodium. A can of traditional Campbell's Chicken Noodle Soup has 1,185 mg sodium, compared to our recipe with 560 mg for the same 1 ½ cup portion. Also, when you make soup from scratch you can add (or omit) foods to get the flavor exactly how you like it. Plus, it can take just 30 minutes or can simmer all day until you're ready to eat. We have chicken-noodle recipes ranging from a Mediterranean Slow-Cooker version to Classic Chicken Noodle Soup—the world is your oyster.
Gallery: 16 One-Pot Dinners to Help Lower High-Blood Pressure (EatingWell)
Tomato
At this point in the summer, you may be experiencing tomato fatigue. I get it. Though there are one of the things I look forward to most as my garden begins to flourish, there is only so much caprese I can eat. So what better way to use up this flavorful veg in mass than homemade tomato soup? This can be done as gazpacho, which can be enjoyed cold if you are still uninterested in turning on the stove, or served hot. The leftovers can even be frozen and saved so you can enjoy the flavors of summer even in the coldest winter months.
Tomato soup can be made quickly in just 30 minutes, or simmered all day in a slow cooker. The more time you have, the deeper and richer the flavor will be. Plus, our Tomato Soup recipe has 125 fewer milligrams of sodium per serving than a typical can of store bought tomato soup. Ascii quest mac os. Make it a meal with our grilled cheese croutons—you can thank me later.
Butternut squash
Shifting gears a little bit, fall has plenty of delicious produce of its own to celebrate, and butternut squash could be the heavyweight champ. Butternut squash is packed with fiber, vitamin A and vitamin C that can help you stay healthy and nourished as the seasons change. It also can be made into a delicious, creamy vegan-friendly soup if you sub in coconut milk for cream. Roast it, put it on the stove or simmer it in a slow cooker. This versatile veg goes with a variety of flavors, so play around with the spices to try something new.
© Provided by EatingWell Slow-Cooker Mushroom Soup with SherryPictured Recipe: Slow-Cooker Mushroom Soup with Sherry
Creamy Mushroom
Canned cream of mushroom soup may be a staple for casseroles and the holiday season, but on its own it can leave a little to be desired. Enter homemade Creamy Mushroom Soup. Our recipe has 462 mg sodium per a two cup serving, compared to the 1,712 mg in store bought (that's almost 75% of the daily recommended amount). Also, this is a great way to try out local wild mushrooms in your region, if you want to try something new. Though making this dish from scratch may not be as affordable as buying it prepared, it is well worth it for the flavor and nutrition boost if you have the means. Try one of our warming mushroom soup recipes to see for yourself.
Now cracks a noble heart. Good-night, sweet prince;
And flights of angels sing thee to thy rest.
Pictured Recipe: Hearty Tomato Soup with Beans & Greens
Welcome to Thrifty. A weekly column where assistant nutrition editor and registered dietitian, Jessica Ball, keeps it real on how to grocery shop on a budget, make healthy meals for one or two, and make earth-friendly choices without overhauling your entire life.
As the weather gets cooler and the leaves start to turn (which is an amazing spectacle here in Vermont), I have learned that letting go of summer and surrendering to fall can have its perks. Comfortable sleeping temps, pumpkin-flavored everything and ample fall produce are all hallmarks of this time of transition. And what better to do with all of that produce than dive headfirst into soup season? Making soup from scratch is a great way to use up your late summer bounty and newly in-season veggies, like butternut and acorn squash, and can cut down on packaging waste, too. Skip the store-bought versions that can be full of added sodium and excess packaging and instead try some of my favorite soups that you should be making, not buying.
© Provided by EatingWell Fall is soup season, and here are six ways to make the most of it without breaking the bank.Related: 7 Foods You Should Be Making, Not Buying
6 Soups You Should Be Making, Not Buying
© Provided by EatingWell Creamy Chicken Noodle Soup with Rotisserie ChickenPictured Recipe: Creamy Chicken Noodle Soup with Rotisserie Chicken
Chicken noodle
Talk about comfort food: this is one soup that is long touted as being good for the soul. Chicken soup is a childhood classic and a calming meal when you feel unsettled. Full disclosure, I have some on the stove right now. Though the classic can of Campbell's at the store may be tempting, there are a lot of reasons to make this beloved dish from scratch.
First of all, you can make a super nutritious and flavorful broth if you save your veggie scraps for homemade veggie stock. Bonus: this helps you cut down on food waste while boosting flavor. Canned soups can be loaded with added sodium. A can of traditional Campbell's Chicken Noodle Soup has 1,185 mg sodium, compared to our recipe with 560 mg for the same 1 ½ cup portion. Also, when you make soup from scratch you can add (or omit) foods to get the flavor exactly how you like it. Plus, it can take just 30 minutes or can simmer all day until you're ready to eat. We have chicken-noodle recipes ranging from a Mediterranean Slow-Cooker version to Classic Chicken Noodle Soup—the world is your oyster.
Gallery: 16 One-Pot Dinners to Help Lower High-Blood Pressure (EatingWell)
Tomato
At this point in the summer, you may be experiencing tomato fatigue. I get it. Though there are one of the things I look forward to most as my garden begins to flourish, there is only so much caprese I can eat. So what better way to use up this flavorful veg in mass than homemade tomato soup? This can be done as gazpacho, which can be enjoyed cold if you are still uninterested in turning on the stove, or served hot. The leftovers can even be frozen and saved so you can enjoy the flavors of summer even in the coldest winter months.
Tomato soup can be made quickly in just 30 minutes, or simmered all day in a slow cooker. The more time you have, the deeper and richer the flavor will be. Plus, our Tomato Soup recipe has 125 fewer milligrams of sodium per serving than a typical can of store bought tomato soup. Ascii quest mac os. Make it a meal with our grilled cheese croutons—you can thank me later.
Butternut squash
Shifting gears a little bit, fall has plenty of delicious produce of its own to celebrate, and butternut squash could be the heavyweight champ. Butternut squash is packed with fiber, vitamin A and vitamin C that can help you stay healthy and nourished as the seasons change. It also can be made into a delicious, creamy vegan-friendly soup if you sub in coconut milk for cream. Roast it, put it on the stove or simmer it in a slow cooker. This versatile veg goes with a variety of flavors, so play around with the spices to try something new.
© Provided by EatingWell Slow-Cooker Mushroom Soup with SherryPictured Recipe: Slow-Cooker Mushroom Soup with Sherry
Creamy Mushroom
Canned cream of mushroom soup may be a staple for casseroles and the holiday season, but on its own it can leave a little to be desired. Enter homemade Creamy Mushroom Soup. Our recipe has 462 mg sodium per a two cup serving, compared to the 1,712 mg in store bought (that's almost 75% of the daily recommended amount). Also, this is a great way to try out local wild mushrooms in your region, if you want to try something new. Though making this dish from scratch may not be as affordable as buying it prepared, it is well worth it for the flavor and nutrition boost if you have the means. Try one of our warming mushroom soup recipes to see for yourself.
DIY Instant Noodles
Though homemade instant noodles are no substitute for authentic ramen noodles (go support a local restaurant near you to get that), these recipes are a healthier alternative when you're in a pinch. Compared to brand name Cup O' Noodles, these DIY recipes slash the sodium and pack in veggies and protein, like eggs and tofu. This will help keep you nourished and full for longer, and you can even meal prep them for grab-and-go lunches all week long.
Buy Me Some Soup Mac Os X
Chili
Buy Me Some Soup Mac Os Catalina
Ever since I was young, I've had an affinity for chili. Beef? Chicken? Vegetarian? Sure. This could be attributed to the family chili cook-offs my Mom would always host, or my admiration for one-pot meals. Regardless, chili is absolutely a soup you should be making from scratch. Whether it's game day or you're simply in need of something hearty and cozy, chili is full of protein, fiber and nutrients, so your body will thank you now and later. As a bonus, this is truly a meal that is better the next day as leftovers.
Bottom Line
As we all start to embrace the fall and cooling temps, soup is one thing that can make the days a little warmer. Making these soups from scratch will help you boost flavor and nutrition while cutting down on packaging waste. Plus, all of these soups can be frozen so you can enjoy the fresh flavors of in-season produce all year long. So return to the stove with enthusiasm, let's make some soup.