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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Congratulations to the Graduating Class!!

Wednesday, October 7, 2020

RE: Cloud Migration Proposal

I hope all is well with you, your family, friends and colleagues.
At 50% cost would you like to migrate to Public Clouds (AWS, Azure, GCP or Salesforce)?

  • We have proven expertise in every aspect of Cloud Engineering and Migration
  • Our clients include Silicon Valley Leaders, Fortune 100 customers and mid-market clients. We help our clients achieve the migration in a Time Boxed, Budget Boxed, Risk-mitigated approach.
  • We are flexible in our business approach – we can do Fixed Price contracts or do Time and Materials
  • We are product agnostic. We are very familiar with the best in class tools to help you in your cloud journey
If this might be of interest to you, I would encourage you to review this blog - Cloud Migration Approach.

I would like to have a brief discussion to explore synergies. If this might be of interest to you, can you suggest a 10 min slot that will work for you?

Best wishes to you and your family for health and wellness.

Regards, Thank you.

Amelia Hernandez
Cloud Migration & Business Development
(678) 745-8385



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Posted by PG County Community Blog at Wednesday, October 07, 2020  

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Announcements/ Tips from the Editor

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The Amazing Uses of Salt







1. Sprinkle salt on your shelves to keep ants away.



2. Soak fish in salt water before descaling; the scales will come off easier.



3. Add salt to green salads to prevent wilting.



4.Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float.



5. Soak wrinkled apples in a mildly salted water solution to perk them up.



6.Use salt to clean your discolored coffee pot.



7. Pour a pound of salt on an ink spot on your carpet; let the salt soak up the stain.

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Great Recipe



Full Moon's Macaroni and Cheese







Ingredients:



6 slices French baguette

1 stick unsalted butter

5 1/2 cups milk

1/2 cup flour

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

1/4 teaspoon cayenne

4 1/2 cups grated sharp Cheddar cheese (18 ounces)

2 cups grated Gruyere (8 ounces)

1 1/4 cups grated Pecorino Romano (5 ounces)

1 pound elbow or shell pasta



Instructions:

1. Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs with 2 tablespoons of melted butter and set aside.



2. Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then, still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside.



3. Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish. Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes before serving.



Serves 6 to 8