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Found a very interesting site worth checking out.
Postcard Secrets
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Found a very interesting site worth checking out.
Postcard Secrets
This dish was inspired by a recent trip to the Wild Mango Restaurant where I had a wilted spinach carmalized with pine nuts recipe. I wanted to duplicate it but haven't done anything like this before. I had spinach and pine nuts so why not try. I first did some research on wilted spinach recipes and came up with entries like this one. I then decided to add some yellow peppers in and had to make some gametime adjustments because I felt the recipe didn't yield enough mixture. Here was my final recipe.
1/4 cup pine nuts, toasted
6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled
8 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
8 tablespoon fresh lemon juice
1/2 yellow bell pepper
To toast pine nuts: The nuts can burn quickly, so keep eye on the pan. Place nuts in dry skillet and toast them over very low dry skillet and toast them over very low heat, stirring or shaking the pan as needed until they're golden and fragrant, about 5 minutes.
Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in large bowl..
In small frying pan saute chopped yellow pepper with a little olive oil. When done move aside.
In a small frying pan over medium heat, heat oil. Add garlic, salt, pepper, and sugar; saute for 2 to 3 minutes or until garlic is slightly softened. Add lemon juice, stirring to cominbe.
Pour warm vinaigrette over spinach, add in the peppers, and toss gentley to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch). Toss in pine nuts. Serve immediately on individual serving plates.
One of the most interesting use of blogs IMHO are military blogs. USA Today has posted an article talking about blogs written by soldiors in the field. I subscribe to numerous soldiors blogs. I also subscribe to blogs written by Iraqi citizens about the war. Here are the iraqi on the ground blogs I subscribe to:
*Note I subscribe to iraqi blogs with both favorable and unfavorable to get a more balanced perspective. I do not support the views in some of these blogs.
I'm definately going to try this new Butterfly Clove Hitch Knot when I go camping next.
I have tried numerous diff tools but the one Ilike the most is tkDiff because of it's colorful approach to comparing files. The only downside is that you need the extra step of installing the Tickle engine first. If someone knows of a free diff engine as nice as Tickle's diff them post a comment and let me know.
1) Download the ActiveState Tcl Client and install.
2) Download the tkDiff program
3) Simply create a shortcut to the script. As long as you choose to associate .tcl files with the Tcl binary the program will open automatically.
4) Select the files you want to compare and your good to go.
Yahoo has come out with the Yahoo! Music Engine. Here is a good overview of the Music Engine's Features. Perhaps the coolest thing Is they have a plug-in api that allows people to write their own extensions. I would love to see a plugin that provides the mp3 tagging capabilities of MP3 Tag Studio. They even have supposedly support ipods. Once I get some free time I think I'll give this player a test run.
To solve this problem go to C:\windows\system32\inetsvr and edit metabase.xml after stopping IIS.
The default setting of AspMaxRequestEntityAllowed is set to 204800. To
allow for larger upload, increase this setting. Example: To increase to 1MB
then 5 * 200kb = 1MB. Multiply 204800 * 5 =1024000 so change the setting
to 1024000.
Alternatively, if you install the IIS Resource Kit it includes a tool called Metabase Explorer which can alter the metabase while IIS is running.
In some cases, you may need to enable a setting called "Enable Direct Metabase Edit" in IIS. To do open up the properties dialog for the computer name at the top of the IIS Manager window and the option should be listed there.
One of the bigger areas my company is involved in is Risk Management. This article from CIO is a great example of the importance of risk management.
I have a little secret to admit....this is off the bad of a taste of Thai peanut sauce package. This is such a good recipe though I need to post it. It is so good I don't even know what I would do to vary its ingredients.
Peanut Sauce
- 1 can coconut milk
- Package of peanut sauce mixture
Mix together. Bring to boil. Reduce heat and simmer for 5-10 minutes
Main Dish
- 1 lb of shrimp
- Fresh cilantro
- Bean sprouts
- chopped unsalted peanuts
- lime juice / lime wedges
- 1 tbs soy sauce
- 1lb pasta
Sauté shrimp. Add soy sauce, bean sprouts, and peanut sauce. Once heated mix together with pasta. Serve garnished with lime wedges(or just sprinkle lime juice on dish), chopped peanuts, and chopped cilantro.
Real quick and easy! It has always been a hit.
This is a recipe I never make the same twice but am going to post the most recent version I concocted with some of my more successful variations. Note I never actually measure out my spices so I'm just guessing on amounts here.
- 1 lb Italian sausage (hot or mild)
- fresh rosemary
- oregano, thyme, ground pepper, and basil to taste
- 1 can artichoke hearts
- 1-2 can stewed tomatoes (fresh work well too)
- 1 lb pasta
- 2/3 pint of heavy cream
- garlic (about 4 cloves)
Cook pasta separately while browning sausage mixed with seasonings and pressed garlic. Dice drained artichoke hearts and add into pan. Drain stewed tomatoes and add in. Add more seasonings as needed. When almost done add cream let stew together on med-low for about 4-6 minutes. Mix sauce and pasta and serve.
Now the variations that have worked well.
- Instead of cream make a sauce with white wine, flour, a little butter, and lemon.
- don't use any sauce at all or cream.
- Use allot of fresh cilantro
- Add lots of Cajun seasoning
Let me know if you come up with other good variations.
My Sister, Nicole's, famous recipe for homemade cesar salad.
- Juice from 1/2 a lemon
- 2/3 cup olive oil
- 2-6 cloves of garlic pressed
- 2 squirts of anchovie paste
- block o' romano cheese
- 1 - 2 tbs. egg beaters (optional)
- fresh romaine lettace
Prefereably the night before mix lemon juice, olive oil, garlic, anchovie paste, and the optional egg together. I didn't use egg when I made it and I don't think it needs it. Stir dressing together and let it sit so the flavors have time to mingle. When serving our over romaine lettace leaves and add in freshley grated romano cheese.
Thanks Nicole!
Check out my sister, Nicole, with her picture in the fan section for the Boston Redsox. She's in the forth row, third column. Only downside.....She's next to a yankee fan.
Yuck The Fankees!