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December 21st, 2009
- 20:44 @real_floatyman funny man, really funny!! :P myloc.me/2ezjA #
- 20:45 RT @real_floatyman: Lol I get it RT @neilcreek: Idea for a photographer's slogan t-shirt: "I like my girls/guys +2EV" (So who gets it?) #
December 20th, 2009
The headphones I bought Friday are already broken. ;_;
What. The. Fuck. It's the SkullCandies God's revenge. The
first time in years I didn't buy SkullCandies and they break
in two days? I guess it's back to ear-buds then. -_-;;
What. The. Fuck. It's the SkullCandies God's revenge. The
first time in years I didn't buy SkullCandies and they break
in two days? I guess it's back to ear-buds then. -_-;;
irateChallenge #46 - "Family"
I don't expect this will be a very big week on account of holidays, but we'll give it a try. The theme for week 46 is 'Family', which you can interpret however you like through images or text. Be as creative as you like! Please submit a maximum of two icon(s) by linking or embedding them in your comment to this post. [All comments to this post will be screened.]
If you have any questions, just leave a comment here. You have until Friday, December 25th at 9:00PM EST to submit. The date/time [EDT] as well as submission guidelines and resource links can all be found in the community info. Have a nice holiday if you're celebrating one!
CURRENT SUBMISSIONS: 00
I don't expect this will be a very big week on account of holidays, but we'll give it a try. The theme for week 46 is 'Family', which you can interpret however you like through images or text. Be as creative as you like! Please submit a maximum of two icon(s) by linking or embedding them in your comment to this post. [All comments to this post will be screened.]
If you have any questions, just leave a comment here. You have until Friday, December 25th at 9:00PM EST to submit. The date/time [EDT] as well as submission guidelines and resource links can all be found in the community info. Have a nice holiday if you're celebrating one!
CURRENT SUBMISSIONS: 00
It was another week of very close point totals. Thanks to all of you who voted, and congratulations to ( the winners of Challenge #45. )
Hello! Joined the community when it was on the front page and boy am I glad!
Here's my first official contribution:
Snowed-in-chicken (in honor of our lovely East Coast storm!)
Ingredients:
1 small to med sized chicken (without gizzard)
1/2 cup sweet vermouth
1 cup water
2 slices of thick-sliced bacon
spices:
generous amount of salt
sprinkles of: pepper, paprika, garlic, sage, coriander -- enough to dust the chicken in the pot.
To cook:
Loosen fascia (connective tissue!) under the skin of chicken breast, insert a slice of bacon over each breast under the skin. Wrap remaining end of bacon around each leg and tuck into cavity (looooong bacon!). Pour vermouth and water into crock pot, place chicken in crock, season with salt and spices. Set on high, done in 4 hours. Remove bacon, and serve.
Very tender, as usual with a crock, and mildly flavorful. Perfect for setting, forgetting, taking time to dig out the car, and having a hot bird ready for you when you get in! Plus the leftover liquid is perfect for chicken soup.
Here's my first official contribution:
Snowed-in-chicken (in honor of our lovely East Coast storm!)
Ingredients:
1 small to med sized chicken (without gizzard)
1/2 cup sweet vermouth
1 cup water
2 slices of thick-sliced bacon
spices:
generous amount of salt
sprinkles of: pepper, paprika, garlic, sage, coriander -- enough to dust the chicken in the pot.
To cook:
Loosen fascia (connective tissue!) under the skin of chicken breast, insert a slice of bacon over each breast under the skin. Wrap remaining end of bacon around each leg and tuck into cavity (looooong bacon!). Pour vermouth and water into crock pot, place chicken in crock, season with salt and spices. Set on high, done in 4 hours. Remove bacon, and serve.
Very tender, as usual with a crock, and mildly flavorful. Perfect for setting, forgetting, taking time to dig out the car, and having a hot bird ready for you when you get in! Plus the leftover liquid is perfect for chicken soup.
[EDIT] well CRAP!! I apparently cannot link to images from my own work's web site :P You know what this means? HACKING INTO THEIR SITE TO CHANGE PERMISSIONS!!! [/EDIT]
So tomorrow (Monday) I'll be flying back to Washington for a bit. Chrismas, New Years... and well... "work"... :(
Part of the reason I'm heading back this time is to check out the damage to Hagens Auto Parts up close and in person. The clean-up effort has already started at this point. I'm still working on the web site, designing and implementing new features for when the shop is ready to re-launch.
Okay, enough depressing stuffs :P
I'll have some of my camera gear with me. NOOOO IDEA on my schedule or any free time at all yet, but if there is any, I would totally be up for some photoshoots, yes? Maybe hit up Mew Con or something, havnt decided yet.
Oh, and here is a kitteh!!
So tomorrow (Monday) I'll be flying back to Washington for a bit. Chrismas, New Years... and well... "work"... :(
Part of the reason I'm heading back this time is to check out the damage to Hagens Auto Parts up close and in person. The clean-up effort has already started at this point. I'm still working on the web site, designing and implementing new features for when the shop is ready to re-launch.
Okay, enough depressing stuffs :P
I'll have some of my camera gear with me. NOOOO IDEA on my schedule or any free time at all yet, but if there is any, I would totally be up for some photoshoots, yes? Maybe hit up Mew Con or something, havnt decided yet.
Oh, and here is a kitteh!!
1 small prime roast beef
1 can of beer
1 decent sized piece piece of ginger, sliced
1 onion, cut into quarters
2 cloves of garlic
BBQ sauce
salt and pepper
5-6 small potatoes
1. Place onion on bottom of crock pot.
2. Place beef on onion. Sprinkle with salt and pepper to taste.
3. Cover with beer and BBQ sauce.
4. Add ginger and garlic to beer/sauce mix.
5. Cook on low for 7-8 hours.
6. At the 6 hour mark, add the potatoes directly into the pot into the beer juices and cook til they are tender.
NOM!
1 can of beer
1 decent sized piece piece of ginger, sliced
1 onion, cut into quarters
2 cloves of garlic
BBQ sauce
salt and pepper
5-6 small potatoes
1. Place onion on bottom of crock pot.
2. Place beef on onion. Sprinkle with salt and pepper to taste.
3. Cover with beer and BBQ sauce.
4. Add ginger and garlic to beer/sauce mix.
5. Cook on low for 7-8 hours.
6. At the 6 hour mark, add the potatoes directly into the pot into the beer juices and cook til they are tender.
NOM!
Our holiday party plans fell through due to the snow, so we had to improvise dinner with little notice. We had boneless spare ribs in the fridge for tomorrow, so I threw them in the crock with a bottle of barbecue sauce, some garlic powder, cracked pepper and garlic sauce. Set it on high for 4 hours, turning the ribs over a couple of times to make sure they got coated all over (there were 5 of them in there). They came out perfect! The fat had all but cooked off, they were tender and delicious.
fullI had asked for some help on a recipe a while back (original entry here: http://community.livejournal.com/what_a
It came out awesome! Next time I'll add some shredded cheese or something as there was no cheese flavor at all. I ended up putting the soup and chicken into a pyrex dish and putting that in the crock to cook.
Here's a picture of how it turned out
That's my husband's plate as my piece of chicken fell apart and didn't look pretty on the plate. But it tasted really good!
It came out awesome! Next time I'll add some shredded cheese or something as there was no cheese flavor at all. I ended up putting the soup and chicken into a pyrex dish and putting that in the crock to cook.
Here's a picture of how it turned out
That's my husband's plate as my piece of chicken fell apart and didn't look pretty on the plate. But it tasted really good!
[69] - Emma
All 4 episodes
[29]-Merlin
Mostly Behind the Scenes//Promo Pics from The Fires of Idirsholas & Sins of the Father.
Preview:
More here @![[info]](http://l-stat.livejournal.com/img/community.gif)
come_daylight
All 4 episodes
[29]-Merlin
Mostly Behind the Scenes//Promo Pics from The Fires of Idirsholas & Sins of the Father.
Preview:
More here @
come_daylight
- 18:42 Meet USB 2.0 Buddy! He will play with your devices quite nicely ;) tweetphoto.com/6792864 #
December 19th, 2009
- 14:17 Implementing #CSS3 into Metabase 2010 (3.0) - This stuff is AWESOMESAUCE! Loving it all the way around. :) #
December 18th, 2009
This is not precisely a slow-cooker recipe, but I think it could be easily adapted (and I'd love any advice from people who have experience cooking dried lentils in a crock). I'd intended to do it in the crock but ran out of time; the slow cooker recipe I glanced over recommended something like 2 cups of liquid for 1 1/4 cups of lentils but I ended up going with something closer to my mother's recipe for a similar stove top dish. I dimly remember her telling me four parts liquid to one parts lentils. So, this is what I made in my dutch oven; I imagine you'd want to reduce the liquid pretty substantially for a crock pot, but again, if anyone has a more confident proportion to use I'd love to hear it. I will DEFINITELY be making this again, it came out wonderfully.
1 1/3 C (I eyeballed the third a bit) dried red lentils
4 C chicken stock (accidentally low sodium - would probably also work great with veggie stock if you're feeling partial to a vegetarian dish)
1 60z can tomato paste
A healthy bit of curry powder; maybe about two tablespoons, maybe a little more.
Pinch cayenne pepper
Half a teaspoon or a little more ground ginger
1 yellow onion
Two tablespoons butter
Salt to taste (see note about the accidental low sodium stock; if you use regular you might not want it)
Chop the onion and slosh it around a bit in a skillet with the butter. Meanwhile, get the stock and the tomato paste together in your cooking vessel (crock, or dutch oven) with the heat on. After the onions start to brown, add the lentils to the skillet and slosh them around a bit, too. Add the onion and lentils to the stock and paste. Add your spices, and cook until the lentils are nice and soft and most of the liquid is absorbed.
Other slow cooker lentil recipes that I consulted recommended 2 to 2 1/2 hours on high, in a crock pot. This sat on my stove in my dutch oven on med-low/low heat (something safe enough that I could run with bare feet in my clogs out into the snow with my hair wet to watch a congregation of two hundred or so crows fill the sky above my neighborhood) for about an hour.
I served it with some saffron rice I made from a package (Mahatma brand! Mmm.) My friend and I ate pretty heartily, and I have 1-2 meals worth of leftovers (if I make more rice) in my fridge as a result. The slight sweetness of red lentils goes really nicely with the tomato, and it came out a really beautiful orange color - goes nicely with the hat I'm knitting for my cousin right now. :) (Does anyone else have trouble finding red lentils? Sometimes I can't, and it makes me very sad.)
I also want to note that, while I didn't price-check the pre-packaged curry powder in the spice aisle, I got a really healthy portion of organic curry from the bulk section of the grocery for less than two dollars, so keep an eye out!
1 1/3 C (I eyeballed the third a bit) dried red lentils
4 C chicken stock (accidentally low sodium - would probably also work great with veggie stock if you're feeling partial to a vegetarian dish)
1 60z can tomato paste
A healthy bit of curry powder; maybe about two tablespoons, maybe a little more.
Pinch cayenne pepper
Half a teaspoon or a little more ground ginger
1 yellow onion
Two tablespoons butter
Salt to taste (see note about the accidental low sodium stock; if you use regular you might not want it)
Chop the onion and slosh it around a bit in a skillet with the butter. Meanwhile, get the stock and the tomato paste together in your cooking vessel (crock, or dutch oven) with the heat on. After the onions start to brown, add the lentils to the skillet and slosh them around a bit, too. Add the onion and lentils to the stock and paste. Add your spices, and cook until the lentils are nice and soft and most of the liquid is absorbed.
Other slow cooker lentil recipes that I consulted recommended 2 to 2 1/2 hours on high, in a crock pot. This sat on my stove in my dutch oven on med-low/low heat (something safe enough that I could run with bare feet in my clogs out into the snow with my hair wet to watch a congregation of two hundred or so crows fill the sky above my neighborhood) for about an hour.
I served it with some saffron rice I made from a package (Mahatma brand! Mmm.) My friend and I ate pretty heartily, and I have 1-2 meals worth of leftovers (if I make more rice) in my fridge as a result. The slight sweetness of red lentils goes really nicely with the tomato, and it came out a really beautiful orange color - goes nicely with the hat I'm knitting for my cousin right now. :) (Does anyone else have trouble finding red lentils? Sometimes I can't, and it makes me very sad.)
I also want to note that, while I didn't price-check the pre-packaged curry powder in the spice aisle, I got a really healthy portion of organic curry from the bulk section of the grocery for less than two dollars, so keep an eye out!