This is my little slice of the internet. It’s best served with a dollop of fresh whipped cream and a mint garnish.
I have no formal culinary training. If I can do it? You can, too. I’m a software geek, and I do this as a creative outlet.
Most of the techniques I use are either super basic or a little bit unorthodox. I’ll try to describe everything as clearly as possible, but please feel free to comment with any questions, suggestions, or critiques!
You’ll notice some deviations from conventional recipe formats. Coming soon: recipe-card versions of everything on the site. Just to make things neat, clean, and printable. Besides my random interjections, I almost never specify a recipe’s yield. Oh yeah, I’m also working on that. Hooray, standards! This is because I have a tendency to (a) eat part of the food before it’s finished, (b) have tragic kitchen accidents resulting in lost food, and (c) re-work recipes midway through cooking. One thing you can count on: all entrées will serve at least three people, and all baked-good recipes will yield at least enough treats to bring to a party (or to the office, if you like your coworkers).
Credit is given where it’s due – if the recipe is yanked from someone else, or even if it’s just inspired by something I’ve seen, I’ll link to the site or mention the page of the cookbook. It’s just plain nice. I’ll also write about my modifications to existing recipes (I am simply incapable of NOT tweaking something!), and since sometimes I just make things up and figure out the recipe as I go, I’ll try my best to write those down.
Also, the site has a pretty boring design at the moment, but I’m working on that! It’s powered by WordPress, which I love, but has a standard theme, which just begs to be modified.
November 1, 2008 at 6:43 pm
What is your next recipe?
Since it is getting colder how about a hearty chowder?
Try this:
Boil 2 pounds potatoes in in salted and peppered water (cut in large cubes) for about 45 minutes on medium heat. Pour out half of the liquid and replace with cool tap water. Reheat to simmering then add one block of cream cheese, shrimp, clams or your choice. Cover and stir every 15 minutes. Make sure you are thorough when you stir!! The cream cheese is the thickening agent and must not burn.
When the potato chucks are less obvious and the cream cheese has blended, uncover the pot and let it steam out until it is the consistency you desire. Personally, I like it when a spoon will float on top without sinking. This is an awesome but time consuming soup….trust me, you will love it!
PS you can add mushrooms, black olives, anchovies, sardines, steak, chicken, whatever! Just keep in mind the water and sodium content of the additions!
November 2, 2008 at 11:12 pm
Thanks for the recipe!