This came through my Instagram DM’s yesterday. I went through the website and this is 100% legit. And a lot of you will qualify for this based on all of the financial shenanigans that have been going on with job loss and reduced hours over the past year.
The Emergency Broadband Benefit is an FCC program to help families and households struggling to afford internet service during the COVID-19 pandemic. This new benefit will connect eligible households to jobs, critical healthcare services, virtual classrooms, and so much more.
About the Emergency Broadband Benefit
The Emergency Broadband Benefit will provide a discount of up to $50 per month towards broadband service for eligible households and up to $75 per month for households on qualifying Tribal lands. Eligible households can also receive a one-time discount of up to $100 to purchase a laptop, desktop computer, or tablet from participating providers if they contribute more than $10 and less than $50 toward the purchase price.
The Emergency Broadband Benefit is limited to one monthly service discount and one device discount per household.
Who Is Eligible for the Emergency Broadband Benefit Program?
A household is eligible if a member of the household meets one of the criteria below:
Approved to receive benefits under the free and reduced-price school lunch program or the school breakfast program, including through the USDA Community Eligibility Provision in the 2019-2020 or 2020-2021 school year;
Received a Federal Pell Grant during the current award year;
Experienced a substantial loss of income due to job loss or furlough since February 29, 2020 and the household had a total income in 2020 at or below $99,000 for single filers and $198,000 for joint filers; or
Meets the eligibility criteria for a participating provider’s existing low-income or COVID-19 program.
How to Apply
There are three ways for eligible households to apply:
Contact your preferred participating broadband provider directly to learn about their application process.
Yesterday I had an amazing experience. I was invited to the media launch of the RubiosxBlais adventure-inspired street tacos.
I posted about this last week, and these tacos BLEW ME AWAY. This collaboration was 2 years in the making, and when you bite into these, you know this was a labor of love.
The three tacos are:
Hula Hula Carnitas: Inspired by Chef Blais’ time in Hawaii, the Hula Hula Carnitas taco features pork marinated in a rich blend of gochujang, achiote, and garlic, wrapped in a banana leaf and slow-cooked, creating tender, juicy meat with an authentic Hawaiian Kalua flavor. It is served on a stone ground corn tortilla with mango salsa and garnished with black sesame seeds, cotija cheese and a slice of lime. The taste is a subtly sweet mash-up of authentic Hawaiian and Mexican flavors.
Blaised & Glazed Crispy Chicken: Delivering a tangy, zesty taco twist on Buffalo chicken, the Blaised & Glazed taco starts with Rubio’s crispy chicken tossed in Frank’s RedHot sauce, the secret ingredient used in the original Buffalo wings created in Buffalo, NY in 1964. It is served on a warm flour tortilla with crisp shredded cabbage, homemade ranch sauce, and house-pickled celery and jalapeño, garnished with cotija cheese and celery seed.
Ancho Po-Boy Shrimp: Named after New Orleans’ most famous sandwich, the Ancho Po-Boy Shrimp taco is a modern take on classic New Orleans street food. The taco features flash-fried ancho-lime shrimp with Cajun aioli, and is served on a warm flour tortilla with crisp shredded cabbage, salsa fresca and a slice of lime.
My favorite was the chicken taco, and here’s why. Details. It’s a taco, but at the same time, it’s all of the ingredients, the details that make it so tasty. The homemade ranch sauce (which has the texture of crema- it’s amazing), and the pickled celery. PICKLED CELERY you guys! Imagine the hot carrots and peppers from your local taco shop, with crunchy celery added. It gives the taco a bright, spicy crunch. And the celery seed on the top-it’s the icing on the cake!
Are you excited to try these tasty new tacos? You’ve got until October, but you aren’t going to wait.
I’m giving two of my readers a chance to experience the RubiosxBlais tasty taco collab (or anything on the Rubio’s Coastal Grill Menu, but you’ll want these tacos). Entering is quick and easy. To enter, click here. I will choose two winners on 5/26/2021. This giveaway is not sponsored or fulfilled by Rubio’s, Facebook, or Instagram.
I know y’all want the recipe first and more info and tips afterward, so here ya go:
Spanish Tortilla (serves 4)
1 large potato, peeled and sliced very thinly
1 sweet onion, diced
1 bell pepper, color of your choice (I used green)
1 clove garlic, minced
3 T butter
1/4 c half and half
1/2 c shredded cheese, your choice
1/2 c Cooked bacon crumbles
Chopped green onion for garnish
Using half of the butter, sauté onion and pepper until softened and onions are clear, about five minutes on medium.
Add remaining butter, allow to melt, coat pan, and add potatoes so they are separated and evenly dispersed throughout the pan.
Cook on low until potatoes are translucent, about five to 10 minutes on medium.
While potatoes are cooking, in a mixing bowl crack eggs, add half-and-half. Add salt and pepper, beat vigorously until well blended.
Remove pan from heat, pour egg mixture over top of vegetables make sure egg mixture is evenly distributed throughout the pan, covering veggies.
Top with bacon crumbles and shredded cheese.
Bake at 350 for between 12 and 18 minutes, until eggs are set and cooked through.
Allow to cool to room temp, slice, and top with chopped green onion for garnish.
Serve with avocado and corn salsa, recipe be found here. This makes a great dinner or breakfast or whenever. It’s relatively inexpensive, it’s very tasty, and it is a good use of veggies.
Other good veggies to include are zucchini (saute in butter with onions), or tomatoes (place thin slices on the very top after all of the ingredients are in the pan). Regarding the potatoes, I used a knife and thinly sliced the potatoes into circles, but you can use a mandoline if you have one.
You need to use a pan that is oven-safe. If you don’t have one, you can cook your tortilla on the stove. Instead of turning off the stove in step 5, turn down the heat to low, add egg mixture. Once the eggs have set around the edges, using a spatula, loosen the edges, and wiggle your spatula under the tortilla, and gently flip it over. Cook until both sides of the tortilla are set and cooked throughout.
Spanish Tortillas are not bread-based, in fact, there is zero bread involved. Spanish Tortillas are more like frittatas or a crustless quiche- the only constant ingredients are eggs and potatoes. The rest of the ingredients are up to you. It’s a great way to use veggies and cheese hanging around your fridge.
They are great for any meal. Add a side of fruit for breakfast, or a bright salad with a tangy vinaigrette for lunch or dinner.