When I started blogging about my featured images (Astronomy), I was culminating a series of other steps that I had taken to even getting to this point. Since then, I have added other images (headers and websites, governance, writing, and anything goal-related). What remains to be covered are miscellaneous items (quotes, humour, etc.) and reviews.
I have a category called “family” and for a long time, I’ve used a simple symbol of a house. It’s a cute clipart image, kind of almost gingerbread-ish in its feel. But it doesn’t really say family to me. I have another one, a logo of two pandas together that my wife and I used for our wedding theme which I quite like. But it’s only two pandas — no image for our son. We called our son cub for quite some time, but a few years ago, he decided he’s a penguin. » Read the rest
I wanted to come up with a definitive “personal” nachos recipe. After canvassing multiple people and various recipes, we considered multiple variations, but this was the winning combo for our family. Surprisingly, the hardest choice may well have been which brand and style of tortilla chips to use.
Type of Meal: Dinner / Snack
Genre: Quick and easy
Yields: 4 servings
Preparation time: 10-30 minutes
Cooking time: 10-15 minutes
2 cups boneless, skinless chicken breast
1/4 cup green onions
2 bell peppers, red
1 cup mild salsa
2 tbsp taco or pico salsa seasoning
1 cup shredded cheddar cheese
1 cup shredded mozzarella or Monterey Jack cheese.
1 bag Tostitos Restaurant-Style Tortilla Chips
Possible additional sides: guacamole, salsa, sour cream
Dice the boneless, skinless chicken breasts (2 cups).
A lot of people are likely to think that this goal hardly merits being a “50 things by 50” item, and I can see their point. It’s not a “bucket list” type item like bungee jumping or something equally extreme, nor necessarily exotic like a trip to the Galapagos. But that isn’t what my 50by50 list is about — some of them are large, some are small, and some are Goldilocks items — just right for me.
A nacho recipe is one of those “just right” items for me. I have long-wanted a “definitive” recipe for nachos, one by which all other nachos that I encounter will be measured. I think part of my attraction to it is that it is not the type of food I grew up with, and the thought of my mom and a nachos recipe is laughable. The meat and potatoes regime that I grew up would have considered nachos like this to be something akin to “weird ethnic food”, the way even foodies might view eating insects dipped in chocolate or bull’s testicles. » Read the rest
This past week, I had a feed from a site that advertises recipe collections where you can assemble all the ingredients for, say, 10 meals at once, and gives you a consolidated ingredient list plus the ten separate recipes. There are a few of these sites around, all geared towards the “busy mom” who can stock pile meals in the freezer and take them out when needed. My wife has had a freezer party or two with her Epicure business, and I think the idea is really solid. In some ways, it is simply assembly line principles applied to dinner prep so that if you’re chopping up meats or veggies, or getting out spices, you do it once instead of 10 separate times with each meal.
For the Epicure meals, it’s more tailored to the individual preparer, so you know what you’re getting. For the sites, usually of the 10 recipes, there are only a few I even like the sounds of, let alone trying them out with a full preparation. » Read the rest
As part of my goals for the year, one of the things I want to get good at is making bread. I’ll settle at the start for being at least competent enough that it is edible and looks like bread, seems like a good first goal. In prep for my goal, I’ve read some sections from a book we have on bread and bread machines, and the reading led me to a question.
Should I go for the basic, hard-core method, learn to do it all by hand, get good at the process first, and then simplify with the help of a bread machine later? Or start with a bread machine, have some success, produce some viable doughs and things, and then progress to the hand-kneaded versions and larger options? I consulted my bread guru, and he basically saw nothing wrong with starting with a bread machine, or at least he didn’t shun me for suggesting it, so I’m going with that method. » Read the rest