I can’t decide if this looks good or not:
Everything is better with bacon though right? 🙂
-Jordan
Essential Resource
Well ok this might not be *essential* but it seems handy all the same 🙂
and just in case the article isn’t around by the time your saying to yourself “where can I find the best bacon online,” the winner:
Tasters raved that this bacon — which scored a distinct few notches higher than the rest of the lineup — has it all: “Nice balance of sweetness to salt, great deep complex ham flavor, very meaty,” with a “faint fruity taste, sweet and salty.” Extra-big slices and “genuine” smoke flavor were big hits with our tasters. ($13.95 for 12 ounces, plus shipping, www.gratefulpalate.com)
-Jordan
The website, and eight pounds of chicken.
First off, lets see how I did on that list yesterday:
- Update the groomsmen pictures.
- Try defaulting the directions page “from” box to null.
- Fix the formatting problem on the directions page.
- Split the directions page into 2 pages so we have directions to the reception in KC.
- Add text to the front page talking about the KC reception.
- Add a “home” link to the gallery.
- Fix the width of the text boxes on the RSVP page for FireFox.
- Add a “special thanks” page?
- Replace the default 404 page.
- Setup the accommodations page, assuming that information is available.
- Captions instead of file names showing in the gallery.
- Look at adding extra text to the black space in the gallery.
Gallery is kind of a maze to figure out how its building pages, I think I have found where it constructs the main page you see when you click the “gallery” link from the front page, I just have to find a way to inject a link back to the main page from there. I am not optimistic about adding text in the unused space, but maybe I will change my mind once I understand its page creation code a little better.
the other things on that list I simply ran out of time for, perhaps because I was being lazy and didn’t get started right away 🙂
I also tackled the frozen chicken I had piling up, for over a month now I had been buying a bag or so each time the store had a sale on frozen chicken breasts. Ever since Heather and I started our workout plan I have been using the approach Heather used, where you cook a bunch of chicken, and freeze it in proper meal sized portions. Buying lots of it raw, and then procrastinating before cooking it meant I had four bags, or eight pounds of chicken to deal with. I normally use a vinegar and pepper marinade, but I didn’t have a big enough container to soak that much chicken, and I wasn’t sure I wanted that much in the same style. So after trimming it all, I settled on four different kinds:
starting at the top, and going left-to-right, we have: BBQ, lemon pepper, plain, vinegar-pepper. I was pretty happy with the results. the BBQ didn’t come out as well as it has in the past, but I think I did something differently then, I just cant remember what. After cubing and bagging all of that I ended up with 22 bags of chicken, enough to keep me in quick lunches for quite a while 🙂
Hopefully today I can knock out the rest of the website stuff, and maybe even get my room cleaned a little bit before I completely loose this productive streak I am on 🙂
-Jordan
Pie!
Yesterday was cake, today is pie, you might think this blog was desert oriented! 🙂
Heather was given some “for baking” apples from somebodies back yard a few weeks ago, and we had said over and over again that we should try making something with them. We never had time over the last two weeks until last night.
I had looked around for a recipe that would come close to being healthy, or at least not loaded with sugar. The best I could come up with was a recipe for “Sugarless Apple Pie,” a recipe that used apple juice concentrate instead of sugar for sweetness. I was a little skeptical, but figured it was worth a try… the worst we could do was ruin some free apples and a little pie crust.
Heather undertook to peel the apples using a “cut them up and then remove the skin” method that I didn’t really think was going to work, but without a peeler I couldn’t say much. It turns out her method actually works really well… faster than my peeling them with a knife and then cutting them up (moral of the story, we need a peeler). Once the apples were cut up, we just followed the recipe for the filling.
The crust came as 2 pie crusts, both in tins. If the directions hadn’t explicitly said you could dump one crust out and use it as a top for your pie I don’t know if I would have figured that out. I guess you can’t be an expert when its your first pie. We did that, but the crust stuck really bad to the foil we thawed it on so it was kind of a mangled mess when we tried to move it onto our pie. We were also worried that, because the picture in the recipe didn’t have a top, we shouldn’t have a top. I wish I would have taken a picture of the pie before we baked it, there were just strips of crust haphazardly tracing across the filling without any symmetry or plan. It was awesome, in a really sad sort of way. 🙂
we baked it setting in the middle of a pizza pan, didn’t use foil to protect the crust, and it came out perfect. I suppose if you tried it right next to another apple pie it might not taste as sweet, but on its own it tasted great and I certainly didn’t feel like I was missing anything.
notes for next time:
- Use more nuts
- A full top crust would be fine
- Get a peeler
-Jordan
Nelsons 