In an unexpected step, Facebook decided to enter the world of operating systems and compete with Android.
Facebook home is the new operating system developed by Facebook that integrates several features of Facebook with the home screen of mobile phones.
According to Mark Zuckerberg, “Our phones are designed around apps and not people. We want to flip that around.”
So the new interface allows you to swipe through photos and status updates of your circle of friends. Besides, messaging has a new interface with Chat Heads, which is basically a group of icons with profile pictures that pop up whenever you are using Facebook messages.
To start solidifying its place in the smartphones market, the smartphones company HTC and the wireless carrier AT&T revealed the new smartphone HTC First, that already has the new interface integrated and optimized for users.
Finally, for all those of you who are excited for Facebook Home, the new interface will be availble for Android after starting April 12. Supporting devices include HTC One, Samsung Galaxy Note II, and Galaxy S3 and S4.
“Quinoa is a miracle food,” says Bruce Sherman. Native to the Andes Mountains, the nutty, protein-rich grain is now also grown in the U.S. Sherman tosses it with smoky bacon and toasted almonds to make a substantial side dish that’s delicious with poached eggs or roasted chicken.
1/3 cup slivered almonds
1 teaspoon vegetable oil
2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 tablespoon(s) minced chives
1 tablespoon(s) chopped parsley
Salt and freshly ground white pepper
1. Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.
2. In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.