The HTC EVO is sold out online

Should I just buy the HTC HERO today?

The HTC EVO never seems to be in stock on the Sprint website…

Every few hours I find myself checking the Sprint webpage to see if a new batch of HTC EVO 4G phones might be available online. Patience remains a virtue worthy of discussion and in theory worthy of practice in everyday life. The HTC HERO would provide most of the same features and is easily attainable both online and at retail stores nationwide. At some level it would be much easier to concede technologies advance and give up on purchasing the HTC EVO 4G by just accepting the accessibility of the HTC HERO. However, given the two year length of wireless phone contracts with Sprint the conclusion of the story would inevitably lead to two solid years of daily disappointment.

27 pints of Salsa Gordo Perezoso del Hombre are jarred and sitting in the kitchen. The salsa always remains jarred for one full day before the initial taste testing. The current test version of the salsa stands better than competition ready with a flavor that meets or exceeds any salsa enthusiast’s expectations. A successful marathon writing weekend 3.0 will make this 4th of July exceptionally memorable. Surprisingly, the writing project succeeded even with a substantial pit stop to make and jar salsas during the middle of the day on Saturday.

In other somewhat related news, the next writing project has been selected.

Now where is my HTC EVO 4G?

*** Revised and edited on July 5, 2010 ***

Salsa Gordo Perezoso del Hombre

Salsa Gordo Perezoso del Hombre Revisited

Test kitchen recipe update v7.03

The current test kitchen version of the salsa includes:

5 scotch bonnet habanero peppers,
20 serrano peppers,
25 jalapeno peppers,
20 sweet peppers,
6 bell peppers,
3 poblano peppers, and
3 Anaheim peppers.

Other than the wide variety of peppers,

1 whole onions,
4 garlic cloves,
1 tablespoons salt,
1 cup of finely chopped cilantro,
1 cups of distilled vinegar, and
79 ounces of peeled whole tomatoes.

This recipe yielded about 5 quarts of glorious salsa.

Basic Salsa Preparation Instructions

  1. Make sure you have all of the ingredients and about three hours of free time to complete the cooking process. This batch included the use of a food processor.

  2. In multiple food processor batches combine the diced pepper mixture with a chopped up onion and the garlic in a large mixing bowl.

  3. Use the food processor to process the peeled whole tomatoes and store them in a separate mixing bowl. In the tomato-mixing bowl, pour one cup of distilled vinegar, two tablespoons of salt, and about half a cup of finely chopped cilantro.

  4. Bring all the ingredients for the salsa to a boil for about an hour or simmer the salsa for two hours.

  5. Of course, the salsa has to be canned, refrigerated, and stored for about a day before it is ready for consumption. Some people do not boil the salsa and just can the salsa cold, but I have found that it never has exactly the right taste without proper boiling or simmering.

Notable Previous Test Kitchen Versions

The May 31, 2009 batch of test kitchen salsa included 4 scotch bonnet habanero peppers, 15 serrano peppers, 25 jalapeno peppers, 20 sweet peppers, 4 red bell peppers, 2 poblano peppers, and 2 Anaheim peppers. Other than the wide variety of peppers, the salsa included a whole onion, 3 garlic cloves, 2 tablespoons salt, one half cup of finely chopped cilantro, a cup of distilled vinegar, and about 50 ounces of peeled whole tomatoes. This recipe yielded about five quarts of glorious salsa.

The April 24, 2006 batch of salsa included the following peppers: 4 scotch bonnet habanero peppers, 12 serrano peppers, 25 jalapeno peppers, 2 green bell pepper, 1 yellow bell pepper, 1 red bell pepper, 1 orange bell pepper, 5 dried chili peppers, 2 poblano Pepper, 2 hot yellow peppers, and 2 Anaheim Pepper. Other than the wide variety of peppers, the salsa included a whole onion, a whole garlic clove, 2 tablespoons salt, half a cup of cilantro, a cup of distilled vinegar, and about 16 ounces of boiled peeled tomatoes.

The April 15, 2006 version of the salsa recipe also known as the “Salsa Gordo Perezoso del Hombre Extreme,” included the following peppers: 12 Scotch Bonnet Habanero peppers, 12 Serrano Peppers, 24 Jalapeno Peppers, 2 Green Bell Pepper, 1 Yellow Bell Pepper, 1 Red Bell Pepper, 1 Orange Bell Pepper, 5 Dried Chili Peppers, 1 Poblano Pepper, and 1 Anaheim Pepper. Other than peppers, the salsa included one whole onion, one whole Garlic Clove, 2 Tablespoons Salt, half a cup of Cilantro, a cup of distilled vinegar, and about 12 to 24 ounces of boiled peeled tomato.

The August 10, 2005 salsa Gordo Perezoso del Hombre version included the following peppers: 2 whole Habanero, 12 whole Serrano Peppers, 12 whole Jalapeno Peppers, 1 Green Bell Pepper, 1 Yellow Bell Pepper, 1 Red Bell Pepper, 1 Orange Bell Pepper, 5 Dried Chili Peppers, and 1 Anaheim Pepper. Other than peppers, the salsa included one whole Onion, one whole Garlic Clove, 2 Tablespoons Salt, half a Cup of Cilantro, a Cup of Vinegar, and about 24 Ounces of Boiled Peeled Tomato.