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July 31st, 2014

Now that we are all informed about Throwback Thursday, it’s time to have a little fun! :)

keep-calm-its-throwback-thursday-9

Beginning next Thursday, August 7th, we’ll be hosting a game of “Guess Who?” featuring your lovely Aquatera office and maintenance team. Every Thursday, we’ll post a baby picture on Instagram and FaceBook for our residents to guess which team member it is. The resident who gets the most right will be entered to win a prize! The only rule is your guess must be submitted the same day the photo is posted. Entries submitted the day after will not be counted. Stay tuned for more details! Good luck! :)

Aquatera Blog Written By: Katrina Musngi

July 30th, 2014

IrinaSun, surf, and??? BEER! Everyone knows San Diego has amazing beaches, perfect weather, and so much more to offer!  This town has also become quite the beer capitol of the US with microbreweries continuing to pop up in many unlikely places.  Check out this list of San Diego’s best local Breweries!

Bar Décor / Modern Times Flavor Dome

The new North Park tasting room decorated with scavenged finds is radness personified. Sip a pint under dozens of inverted lampshades with a view of the VHS tape-plastered bar, or lounge on a retro sofa around the corner from the funky Mister Miyagi/Yoda floppy disc mosaic.
3725 Greenwood Street, North Park

Brewery Crawl / Mira Mesa Bike and Brew

At REI Outdoor School’s tasting room tours, instructors are fluent in both cycling and beer. Brewmasters and bartenders at each brewery conduct yeast taste tests, field home brew questions, and more. We like that you can either BYOBike or rent one from REI, plus they provide bike locks, games, snacks, a cooler for any growlers you buy, and a van escort in case you have a flat. Or need a nap. $65, reservations required.
rei.com/sandiego

New Beers / AleSmith

For so long, brewmaster Peter Zien and company focused solely on producing a core lineup of beers which, although outstanding, left beer lovers wanting more. Of late, new, high-quality brews have emerged, including a cream ale, rye-infused brown ale, and 394 Pale Ale, a collaboration with the late Padres great Tony Gwynn.
9366 Cabot Drive, Miramar

beer-map4Double IPA / Saint Archer

This brewery’s been on a tear since uniting longtime friends and fermentation collaborators Yiga Miyashiro (Pizza Port) and Kim Lutz (Maui Brewing). This grassy, uber-tropical, and refreshing imperial IPA was a watershed beer that transitioned a formerly forgettable operation into something befitting the San Diego scene.
9550 Distribution Avenue, Miramar

Stout / Nickel Beer Co.’s Stonewall Stout

Julian’s lucky to be home to former World Beer Cup champion Tom Nickel. Even after the former Pizza Port and Oggi’s standout’s first bid at bringing craft beer to the quaint rural town went south at The Bailey, he forged on, building a brewery in the old jailhouse and producing this rich yet highly drinkable stout, and yes, it goes nicely with apple pie.
1485 Hollow Glen Road, Julian

Triple IPA / Mother Earth Brew Co.

“More hops” has long been the San Diego beer enthusiast’s mantra, so it’s not surprising many local breweries have tried their hands at brewing the behemoth, uber-piney triple IPA. Mother Earth’s Big Mother IPA was among the first, and its well-balanced yet immense beer hovers at the top of the heap.
206 Main Street, Vista; 2055 Thibodo Road, Vista

Tasting Room / Booze Brothers Brewing Company

It’s a smallish operation working off a 10-barrel brewhouse, but thoughtfulness elevates Booze Brothers’ tasting space into something rivaling the likes of Stone and Karl Strauss for comfort and aesthetic appeal. American flags, antlers, hanging plant life, hand-forged furniture, and more combine with a picnic-ready beer garden to create something quirkily extraordinary.
2545 Progress Street, Vista

Big Little Beers / Benchmark Brewing Company

It’s hard to gain a big-time rep with more traditionally styled beers, especially those of the lower-alcohol ilk. But brewmaster Matt Akin’s oatmeal stout, brown ale, and table beer are among the best in the county.
6190 Fairmount Avenue, Grantville

Consistent Quality / Monkey Paw Pub & Brewery

As with any highly experimental operation, it took time for this brewpub to find its footing, but an infusion of talent and passion in the form of brewmaster Cosimo Sorrentino has everything from rare Zwickelbiers to the award-winning Bonobos San Diego pale ale tasting consistently stellar.
805 16th Street, East Village

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Blog Written by: Irina Polyak

July 29th, 2014

blog picThe NEST- The Next Wave of Tech at Aquatera
Ultimately, one of the best upgrades is when it saves you money! Nest can actually save you up to 20% on your energy bills but without having to suffer in the summer or freeze in the ‘winter’ (of course the term ‘winter’ is used loosely here in San Diego. Winter is really more of a mild breeze here… but i digress!)

nest3

 

What is Nest do you ask?
The primary function to this  incredible device is to allow you to control your thermostat in a variety of ways.
1- It actually learns how you like to keep the environment in your home. After a couple of days of you ‘teaching’ your thermostat, it will begin to automatically do it for you based on your customized use.
2-You can control from your smart device (phones, tablets, computers) -i.e. on the way home from work, turn on the air from your phone!

nest1

 

 Some COOL features to note:
The thermostat has an icon that will appear as a leaf on the digital read out display. This is telling you when you are running your thermostat at its most efficient performance.

Auto Away- this is when Nest knows that you are not home and reduces the energy consumption when you’re not there automatically. Its sensor actually detects up to 150 degrees of motion. This essentially means it will turn off the compressor of your AC but keeps the fan running in order to keep the cool air circulating without wasting the energy.
Time Estimation- The thermostat will tell you on the digital read out, exactly how many minutes it will take to get to the desired temperature!

nest

I have been brainstorming on how to make this a fun and easy transition for everyone. Any time you introduce new equipment it can be either really fun or maybe slightly frustrating- so here is my thought: Who would be interested in having a TECH TUTORIAL?!?! You, ME, Pizza to share and the new tech. I explain how to use it and we get all of your questions answered to make you feel comfortable and ready to utilize that new customization to your home. Shoot me an email- tell me what you think! tchapman@hgfenton.com
WHO’S WITH ME???

Check out this Awesome review from YouTube on the nest with tons of really great info! Just Click on the YouTube Logo!

nest5

July 28th, 2014

What’s on the Menu Mondays with Chef Travis

Trav Food

 

 

 

 

 

 

 

Let’s talk about veggies.

As we all know, fruit and vegetables are disgusting. But much like tooth paste, it is a necessary evil if you want to appear and stay healthy.

Yuck!

 

Ew 1

 

 

 

Thankfully, this Monday, Chef Travis at Aquatera Kitchens has an easy suggestion for incorporating veggies into your meal in such a way that you cannot even taste them!

Spinach is a green leafy vegetable which can usually be found pushed to the side of a dinner plate. Strangely enough, even though it tastes horrible and appears to be devoid of any value, spinach actually packs an incredible nutrient punch. Spinach is a good source of protein, calcium, fiber, iron, niacin, zinc and vitamins A, C, K and B6. And from Tim Ferriss, author of The Four Hour Body:

“Spinach is incredible for body recomposition. The phytoecdysteroids (20-hydroxyecdysone (HE) specifically) in spinach increase human muscle tissue growth rates 20% when applied in a culture (think petri dish). Even if you’re not interested in growth, it also increases glucose metabolism. Phytoecdysteroids are structurally similar to insect molting hormones — finally, an affordable way to eat insect molting hormones! — and both increase protein synthesis and muscular performance. Even little rats build stronger paw grips. In good news for women, the 20HE ecdysteroid tested demonstrates no androgenic properties. In other words, it won’t give you a hairy chest or an Adam’s apple.

Popeye 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Rutgers University researchers responsible for the principal study emphasize, almost as a deterrent, that one would need to eat 1 kilogram (2.2 pounds) of spinach per day to mimic the administration used. In testing, I’ve found that it’s not hard at all to see a visible effect with smaller amounts. I routinely eat two to three cups of spinach per day, which is less than you think, and each cup is 81 grams. Two cups, at 162 grams, is about 16% of 1 kilogram. Three cups is almost 25% of 1 kilogram. If the results of the study are dose-dependent, one might expect an increase in muscle fiber synthesis of 3% from 2 cups and 5% from 3 cups, not to mention the effect of increased carbohydrate metabolism. Compounded over time, this is significant. If the effect is not dose- dependent but rather triggered at a dose less than 1 kilogram per day, it is possible that the 20% increase could be achieved with far less than 1 kilogram. I also believe that spinach increases cyclic adenosine monophosphate (cAMP), but that’s for the geeks to explore.”

Try this recipe the next time you’re in the mood for something that’s both healthy and palatable.

Cheesy Spinach Squares

 

 

 

 

 

 

 

 

 

 

 

Cheesy Spinach Squares

Serves 6­–8

  • 2 tbsp unsalted butter, melted
  • 3 large eggs
  • 1 cup (8 fl oz/250 ml) whole milk
  • 1 cup (5 oz/155 g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 lb (500 g) Cheddar cheese, shredded
  • 1 lb (500 g) chopped frozen spinach, thawed and drained
  • 1/4 cup (1 oz/30 g) grated Parmesan cheese
  1. Preheat the oven to 375°F (190°C). Line a 9-by-13-inch (23-by-33-cm) rimmed baking sheet or baking dish with parchment paper. Pour the melted butter into the prepared pan and spread to coat evenly.
  2. In a large bowl, beat the eggs until well blended. Whisk in the milk, flour, baking powder and salt. Add the Cheddar and spinach and stir until combined. Pour the spinach mixture into the prepared pan and spread in an even layer. Sprinkle the Parmesan evenly over the top.
  3. Bake until the top is lightly browned and the juices are bubbling, 30–40 minutes. Transfer to a wire rack and let cool until just warm to the touch. Cut into 2-inch (5-cm) squares and serve.These delicious squares are nutrient packed: spinach is a good source of protein, calcium, fiber, iron, niacin, zinc and vitamins A, C, K and B6. Nevertheless, kids love these treats! Two cheeses complement the spinach perfectly, so the issue of  “eating your vegetables” may never come up.Serves 6­–8
    • 2 tbsp unsalted butter, melted
    • 3 large eggs
    • 1 cup (8 fl oz/250 ml) whole milk
    • 1 cup (5 oz/155 g) all-purpose flour
    • 1 tsp baking powder
    • 1 tsp kosher salt
    • 1 lb (500 g) Cheddar cheese, shredded
    • 1 lb (500 g) chopped frozen spinach, thawed and drained
    • 1/4 cup (1 oz/30 g) grated Parmesan cheese
    1. Preheat the oven to 375°F (190°C). Line a 9-by-13-inch (23-by-33-cm) rimmed baking sheet or baking dish with parchment paper. Pour the melted butter into the prepared pan and spread to coat evenly.
    2. In a large bowl, beat the eggs until well blended. Whisk in the milk, flour, baking powder and salt. Add the Cheddar and spinach and stir until combined. Pour the spinach mixture into the prepared pan and spread in an even layer. Sprinkle the Parmesan evenly over the top.
    3. Bake until the top is lightly browned and the juices are bubbling, 30–40 minutes. Transfer to a wire rack and let cool until just warm to the touch. Cut into 2-inch (5-cm) squares and serve.
July 25th, 2014

Tips to Stay Cool in the Heat – Avoid Heat Related Illness…

This weekend is going to be a warm one! I wanted to remind everyone the importance of staying hydrated in the heat! As much as I would like to you use the heat as an excuse to stay in, crank up the A/C, and watch the finish of the Tour de France, a sedentary Sunday is not an option. I’ll be out there making sure I beat the heat by staying hydrated!

Sun photo                       

Proper Clothing

Make sure you wear light colored clothing that’s breathable if you are going to be running, hiking or playing a sport where the conditions are favorable to get a heat-related illness. Light-colored clothing allows the body to cool down through perspiration.

Hydration Requirements

The basic rule of thumb is drink when your body wants a drink. If you’re in a race, you don’t have to stop by every water station. Too much fluid intake can create hyponatremia or low blood sodium. If you tend to zone out when you are running or exercising, then you can follow the 15- to 20-minute fluid intake rule.

Water Cups

Hot & Humid

You need to be very cautious with your fluid intake when it’s extremely hot and humid. If you feel like you have not had a sip of fluid, and you’re not thirsty or sweating, then your body is going into survival mode. You need to get out of the heat because you’re at the beginning phase of a heat-related illness.

Food

If the temperature starts to rise, and you’re sweating quite a bit, then have some salty foods. If you have high blood pressure speak with your doctor first. After an hour of activity, you need to start replenishing your carbohydrates (glycogen), but also essential electrolytes, like sodium. Foods like pretzels, chips, crackers, salt tabs and some bars will have enough sodium and carbohydrates to provide your body with the amounts needed to get you through the activity.

Urine Color Levels

You always want to start your morning with a clear to light yellow urine color. This means you’re properly hydrated prior to your race or sporting event. If your urine color is a dark yellow or even sort of brownish, then you are not properly hydrated and you need to start drinking fluids before you get out there in the heat. You want to start off on a positive note, and this is one way of doing that.

Practice Ahead of Time

If your sporting event is out of town, try to go at least a week in advance to that destination so your body can start to adjust to the temperature conditions. If that’s not possible, then during your training schedule, try to find days that will be similar to the event and practice that day with the proper clothing, hydration and your food requirements. This will give you an idea on what you need to improve on or how your body will react under these conditions.

Water-bottle-sweating-example

Cool Down

When you’re done with either your practice or event, make sure you take time to cool down. Even in those hot temperatures, walk around (don’t sit) to make sure you re-circulate the blood throughout your body. You can go inside to a cooler room to cool off, but don’t sit—keep moving. There’s a lot of blood in your legs from the activity you just did (blood pooling), so if you don’t cool down properly and get the blood to all the necessary parts of your body, you will get dizzy, nauseous, and possibly pass out and injure yourself in the process. Spend at least 15 to 20 minutes drinking fluids, eating small snacks, and cooling down before you sit.

Source: Active.com – Author – Kisar S Dhillon

Aquatera blog written by: Matt Murrell

July 24th, 2014

throwback-thursday

If you use Instagram or Twitter, you’ve probably seen or used the hashtag #throwbackthursday, or #tbt, once or twice (or a million times). It rose to such infamy that along came #flashbackfriday so people would have an excuse to post old pictures two days a week instead of one. It’s so popular that there are over 40 million pictures  tagged with #tbt on Instagram, another nearly 23 million with #throwbackthursday and there are even over 135,000 hilariously tagged with #throwbackthursdayy.

Throwback Thursday is possibly the most popular hashtag game ever. But that doesn’t mean everyone knows how to do it properly, or when it started.

Here’s some insight from DigitalTrends.com.

How did #ThrowbackThursday begin?

It’s hard to pinpoint exactly where Throwback Thursday started. If you do a search using the Instagramers iPhone app that lets you easily pull up the oldest tags on file, you see that a user named @bobbysanders22 is the first person on record as using the tag, in 2011, not long after Instagram added hashtags as a feature.

However, Instagramers founder Philippe Gonzalez tells us that’s no indication that the user started the hashtag. “We are never 100 percent sure, as Instagram is removing old tags these last months and some old ones could have been deleted.” Instagramers included Flashback Friday as one of its recommended hashtag games when the feature was first introduced in January 2011. So pinpointing the true first #tbt post is tricky.

Looking at Google Trends, though, it seems people started looking up Throwback Thursday more regularly in February 2012, and since then, interest in the hashtag game has increased substantially.

Unfortunately, there’s no way to search for the earliest time it was used specifically on Twitter, though if you look at frequent #tbt advocates like the Kardashian sisters, their first recorded use of the term on Twitter for Kim is February 2012. So it’s safe to say that the idea of Throwback Thursday got started in 2011, gained traction throughout 2012, and is now safely ensconced in 2013 social media habits.

How to throw it back like a pro!
screen-shot-2013-05-29-at-11-47-15-am-300x300
Now that we’ve explained #tbt’s origins, let’s get down to business. Technically you can put a picture of anything on social media and tag it with #throwbackthursday (or #tbt, you get it), because you are given that freedom. But just because you can do something doesn’t mean you should. That’s why nobody’s remade Battlefield Earth. And if you keep posting selfies from 12 hours ago and adorning them with the #tbt hashtag, people are going to call you out. The art of Throwback Thursday is selecting an appropriately nostalgia-inducing picture – from a different era of your life. And last Tuesday doesn’t count, even if since then you’ve gotten a new tattoo and bought a pet lizard named Rascal.
screen-shot-2013-05-29-at-11-55-21-am-300x300

Ideally, we want to see photos so old you actually took a snapshot of a physical picture. If you’re in the photo, you need to look notably different than you do now. You can’t really do a true Throwback Thursday picture using a photo you took from Instagram, because it hasn’t been around long enough to warrant a true Throwback. I don’t care how cute you look. Wait another five years or expect Internet disdain heading your way. And if you must, then please, give it at least a couple year window …

Aquatera blog written by: Katrina Musngi
July 23rd, 2014

It’s What’s Happening in San Diego Wednesday and with so many delicious options to choose from, we wanted to bring you Best of San Diego Food + Drink!  Check it out!  Any favorites on this list?

ROMESCO | PHOTO: DHANRAJ EMANUEL

Breakfast Sandwich / Sea & Smoke

Del Mar’s popular American brasserie fills made-from-scratch cinnamon rolls with three slices of ham topped with melted Cheddar cheese, two pieces of black-pepper-and-brown-sugar bacon, and a fried egg. Matt Gordon’s unique culinary creation (aka our new favorite wake-up call) is served with a ramekin of maple syrup.
2690 Via De La Valle, Del Mar

Curry Noodles / Koon Thai

Khao soi is a Northern Thai dish featuring a nest of crispy egg noodles served in a nutty curry soup and dressed with chicken, pickled cabbage, shallots, lime, and chili in oil. Carefully toss the contents together and then try to stop yourself from eating the two-meal serving in one sitting.
3860 Convoy Street, Kearny Mesa

Toffee / Sweet Bricks

Butter toffee studded with Oreo cookies, sandwiched between a top layer of white chocolate and an oreo cookie crust, makes the cookies ’n’ cream toffee triply delicious.
920 E Street, downtown

Beer Bread / 100 Wines

This hefty hunk of cornbread hopped up with Manzanita Brown Ale, rosemary, Cheddar, and a sprinkle of smoked paprika is meant for sharing (and great with beer).
1027 University Avenue, Hillcrest

Juice Bar/ Stehly Farms Market

Part indoor farmers market, part fresh juicery, the cozy new Stehly’s branch has a jam-packed juice menu with more than 30 blends to choose from, all incorporating the market’s organic produce.
2967 Beech Street, South Park

Ice Cream Flavor / Betty’s Pie Whole

Mississippi Mud Pie: Brownies, house-made marshmallow, shortbread crust, and butterscotch are swirled into rich chocolate ice cream in this totally over-the-top treat.
155 Quail Gardens Drive, Encinitas

Oyster Bar / Ironside Fish & Oyster

Most of us had a feeling there was a hole in the downtown-adjacent dining scene for the right oyster bar merchant. We just didn’t know how big that need was. Ironside Fish  & Oyster can barely keep up with the action. With eight or so varieties always on the menu and served over a refrigerated-metal bar so that your plate stays cold, its oyster bar is one of the most in-demand seats in town. The Kumamotos live up to their name, but it’s the super clean-tasting Vancouver Island oyster called Kusshi that slayed everyone at our table. Go early if you want a seat.
1654 India Street, Little Italy

Craft Cocktail Class at Polite ProvisionsPOLITE PROVISIONS

Cocktail Class / Spirit Society at Polite Provisions

Most of us had aThis hip Normal Heights spot is ground zero for the local craft cocktail movement. And humble drinkers can be part of the action. Learn from the best bartenders in town, as you muddle, stir, garnish, and consume—all in the name of higher education. Then, take home your skills and impress your friends. Cheers! Up next: Ryan Fitzgerald teaches a class on agave spirits (August 11). Reservations recommended.
4696 30th Street, Normal Heights

Tapas / Romesco

A good thing got even better when renowned cross-border gastronome Javier Plascencia added an extensive menu of small plates like crab- and lobster-stuffed piquillos rellenos, octopus tostadas, and huitlacoche quesadillas, all offered in the dining room of a laid-back enclave that brings a welcome new dimension to one of San Diego’s best eateries.
4346 Bonita Road, Chula Vista

Craft Cocktail Caterer /Please & Thank You Liquor Bar

Launched this past March, the mobile bar service brings Craft  & Commerce-quality cocktails and Mad Men style to your venue of choice. That’s because the menu is guided by Nate Stanton of Consortium Holdings, operated in partnership with Juan Miron and Kevin Ho of MIHO fame, and served up in chic barware curated by Farra Miron of The Hostess Haven.
ptybar.com

Bacon / Cafe La Rue

It’s just a pile of housemade bacon. It doesn’t even really fit the cast-iron skillet right. But the pork pile is smoked with perfect restraint and—oh dang—what is that butter dip on the side? It’s gold. A religious awakening of sorts. Ingredient-wise, it’s an emulsion of butter and maple syrup, with chiles and sage. Dip the bacon in that and—well, you’ve got dietary suicide, and one of the best bites you’ll have all year.
1132 Prospect Street, La Jolla

Margarita / Cantina Mayahuel

We’ve championed their carnitas, their shrimp tacos with pineapple salsa, their worth-it $7 guacamole, and their “hidden” location in Normal Heights, but this year we’re craving the margaritas. They come simple, served one of two ways: regular or blood orange. Both are spectacular, as is the selection of about a zillion tequilas, if you prefer to sip straight-up.
2934 Adams Avenue, North Park

Eggs Benedict / Acme Southern Kitchen

Their version is a low country riff on the brunch classic, with one damn delicious tasso gravy (the same gravy is also in the similarly excellent shrimp and grits on the brunch menu). That’s it. All you need to know. Oh, and that this cool steel-and-brick restaurant is the Southern charm of Terryl Gavre (Bankers Hill Bar + Restaurant, Café 222).
901 E Street, downtown

Young Hickory

YOUNG HICKORY

Coffee and Beer Cafe /Young Hickory

Between the Bird Rock coffee and its wide selection of craft beer cans—not to mention acai bowls, gourmet sandwiches, and hipster-cool Young Hickory-branded products—this North Park café is a one-stop shop for bevvies of all kinds.
4096 30th Street, North Park

Up2You Cafe

UP2YOU CAFE

Honey Toast / Up2You Cafe

This Kearny Mesa mecca of sweets serves up a slab of Japanese-style white bread that’s cut into a three-by-three grid, toasted, and brushed with butter and honey. For extra flair, eaters can opt to have the golden top slathered with Nutella, custard, peanut butter, strawberry jam, almond butter, apple butter, or dulce de leche.
7770 Vickers Street, Kearny Mesa

Osso Bucco / Cucina Enoteca

Tracy Borkum’s new outpost in Del Mar looks remarkable down to the last detail, whether it’s the driving range buckets used as light fixtures or the curtains of plastic horse figurines ascending the stairs. Exec chef Joe Magnanelli sometimes gets lost among Urban Kitchen Group’s eye candy, as do the chefs de cuisine helping him on the front lines. So we’d  like to point everyone to Andrew Bachelier’s osso bucco. A generous round of Berkshire pork is served with black truffle, leek mashed potato, and sausage made with Italy’s bitter Chinotto orange, plus arugula for a little piquant green offset.
2730 Via de la Valle, Flower Hill Promenade

Juniper & Ivy

JUNIPER & IVY

Biscuit / Juniper & Ivy

He’s known for modernist cuisine, but one of Georgia transplant Richard Blais’ best dishes at his new Little Italy outpost is one of the simplest. Dotted with smoked butter and served golden brown and piping hot in a personal-sized cast-iron dish, it’s the menu’s tasty, down-home, self-rising flour-dusted black sheep.
2228 Kettner Boulevard, Little Italy

Salt & Cleaver

SALT & CLEVER

Mac and Cheese / Salt & Cleaver

This indulgent dish of tender noodles bathed in silky aged white Cheddar sauce with crunchy garlic gremolata and grilled bread is the reason drawstring pants and after-dinner naps were invented.
3805 Fifth Avenue, Hillcrest

Eat your heart out and enjoy!

Source: San Diego Magazine

Aquatera blog written by: Irina Polyak

July 22nd, 2014

So often people ask “what’s the deal with wireless speakers” and most times I tell people who are looking to be able to upgrade their system or be able to have music throughout their home that wireless signals can be kind of rough if you want to be able to play music on the patio, living room and bedroom and have them all play the same thing…. Especially if you are not tech friendly. There is absolutely a solution to your woes- in a word: SONOS.

sonos
Sonos gives you the freedom to be able to not only play music wirelessly from your phone, ipad or computer but also allows you to have a truly wireless speaker system. In all of my experience with wireless speakers, I have seen SO many come back. The reasons vary, but the most common is: It’s too hard to use, there are too many steps to set up, it sounds terrible, there is a voice lag. In whatever test I have put on the Sonos system, it passes with FLYING COLORS. It is completely customizable to what you as the owner would actually use. It genuinely allows you to buy only what you want and nothing you don’t need.

Surround Sound Recommendation: If you want to be able to have a 5.1 system ( 5 speakers and a subwoofer- most common set up in home to be able to play movies and listen to music) you should consider buying the Sonos Playbar, Sonos Subwoofer, and 2 play ONEs. In apartment living, play ONE speakers will be more than enough to generate ample sound for rear speakers. If you are looking to simulate surround sound, meaning you want the feel of surround but not have speakers actually behind you- just grab the SONOS soundbar and subwoofer. You would be amazed at how incredible these two pieces together actually sound!sonosplaybar

Music Only Recommendation: SONOS offers 3 standard sound dock options. The PLAY ONE is their entry level speaker, and PLAY FIVE is their biggest sound. Each speaker can work as its own independent system or you can add up to 15 speakers to your set up and have them work all together.sonosmusic

One of my favorite parts about this system is that there are NO EXTRA REMOTES! You can actually use your existing remotes or your smart device to control this entire system. What more can you ask for???

 

Aquatera Blog Written by: Tina Chapman-Wright

July 21st, 2014

Good Monday, Aquatera!!

It’s Monday again, so as we all know, that means you’ll most likely be eating something this evening. To help facilitate the after-work/pre-bedtime food-cookery, Travis Comstock, Resident Head Chef at Aquatera Kitchens, will be bringing you these sexy weekly installments of breezy meals you can whip up in no time!

Much like Travis’s dates, these dinners are designed to be cheap and easy; our goal at Aquatera Kitchens is to make your meal time as simple, inexpensive and healthy as possible. As such, I’ll be sticking to recipes that take less than thirty minutes to make, less than ten dollars to make and have less calories than eating a cake.

So throw off your work clothes, put on your eating clothes (I usually use sweats) and get ready to cook!!!

On the Menu Tonight:

Chicken en Escabeche

Chicken Escabeche

This recipe is adapated from chef Rick Bayless’s Everyday Mexican. It’s high on healthful veggies and protein, low on refined carbs. Bone apetite!

Most people only know escabeche from the spicy carrots and jalapenos you’ll find at Mexican fast food stalls. This recipe is escabeche on a grander scale, forming a spicy yet sweet apple cider vinegar broth base for braising succulent chicken thighs.

Ingredients:

  • 2 Large Whole Carrots
  • 1 Small-Medium White Onion
  • 2 Cloves Garlic
  • Salt, Mexican Oregano, Ground Allspice, Pepper
  • 1 Small Can Whole Jalapenos en Escabeche (La Costena works well)
  • 1 Cup Chicken Broth
  • 1/4 Cup Apple Cider Vinegar
  • 4 Chicken Thighs (2 lbs Total), Bones and Skin Intact

Prep:

  • Combine 1 t pepper, 2 t mexican oregano, 1/2 t ground allspice and 1 t salt in a bowl and mix together well (t=teaspoon). This is the seaoning for the chicken as well as the sauce.
  • Peel 2 carrots on a cutting board, then slice julien style. Youtube how to cut veggies julien style
  • Cut 1 small onion into circular ringlets about 1/4 inch thick each
  • Smash two cloves garlic with the back of a knife to remove skins, then cut each piece in half
  • Stem and seed 4 whole jalapenos, then cut them into 1/4 inch strips; set aside
  • Coat both sides of the chicken thighs with half the spice mixture; reserve the other half for the braising part

Cook:

  • Heat a 12 inch cast iron skillet over medium high for five minutes. Leave it alone for five minutes.
  • One by one, drop the chicken thighs into the skillet and brown from 1-2 minutes per side until they’re a nice aromatic golden. Remove to a plate with tongs, leaving behind as much oil as possible.
  • Add the sliced carrots and onion to the pan and stir frequently until the onion is golden brown, about 7 minutes
  • Add the garlic cloves and stir for an additional minute until aromatic
  • Pour in the chicken broth, apple cider vinegar and Jalapeno strips. Sprinkle the remaining spice mixture evenly throughout the sauce, then stir to mix well
  • One by one, nestle the chicken thighs into the sauce in the pan, skin side up. Cover and cook for fifteen minutes, or until an internal kitchen thermometer shows that they’re done. We’re gonna finish cooking the chicken by braising it in the sweet and spicy sauce, which will both flavor and tenderize the chicken.

Pairings:

  • Pacifico with lime

And there you have it! The secret to the tantalizing smell that is always hanging around the office around lunchtime! Mystery solved.

Until next Monday!! Bon jer!!

 

July 7th, 2014

We have the best residents!  S’mores brownie treats on a Monday?  Yes please!  So yummy!!!!!!  Thank you so much Rose and Chris for this delicious treat!!

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