Google is your BFF, don’t forget that!
The dates are set, the call for speakers is open, and the website is up: WordCamp San Francisco returns this July 26-27 (with Contribute Day — formerly known as “Hack Day” — on the 28th)!
WordCamp San Francisco was the first-ever WordCamp and is the official, annual WordPress conference. It’s a great place to come meet and learn from WordPress innovators from around the world and features the yearly “State of the Word” talk from WordPress co-founder Matt Mullenweg, which takes a look back at the last year and considers the next phase of WordPress awesomeness. Hone your WordPress skills, get inspired, and make new friends. If you can’t make it to The City by the Bay, follow along with the live stream and host a WordCamp in your living room.
(If you’ve never been to WordCamp San Francsico before, you can check out videos of last year’s speakers —…
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Hmm, lookin’ good, Word Press =)!
It’s Threeme Day! I’m proud to present three new awesome themes!
Meet Bon Vivant.
Bon Vivant is a quirky restaurant-oriented theme designed by Denise Chandler. With a unique custom header information area, food menus support, Open Table registration widget, and a prominent space for your business’ phone number, Bon Vivant is the perfect choice for your café or food-themed blog.
Next up: SemPress.
Designed by Matthias Pfefferle. SemPress is an extremely lightweight, responsive theme designed to show off your posts, quotes, and images.
Last but not least is another ‘press’ theme, BonPress.
BonPress is a traditional, simple, and responsive theme ideal for individual bloggers. Designed by WPZOOM. It…
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First, I’d like to clarify that I have made this before.
And no, I don’t measure out the ingredients *insert French exclamations of shock*.
There is a reason that I don’t do this, and I will explain below.
Cooking, in itself, is an experiment. Yes, *like* chemistry, but chemistry that is edible and won’t create a hole in your stomach, or burn through your vitals.
Also, it’s more important to TASTE your food BEFORE you eat it. Hey, if you’re eating what you’re making, then you should LIKE it on your tongue, since you’re going to be consuming it.
What I can tell you, exactly, is that if you don’t have all of the ingredients that I’m about to list, don’t fret. Avocados alone are pretty damn delicious.
Table Salt/Kosher Sea Salt
Lime/Lemon/Both, if you want…..I haven’t tried orange yet, but soon!
21 Seasoning Salute*
Smoked Ancho Chili Power**
* = From Trader Joe’s
** = From Cost Plus World Market
I believe that you can also get these from “your local supermarket”, but I don’t go to super-marts.
Utensil: A small spoon
You can use a fork, but the problem is that since there are tines, which is what the prongs of the fork is called, it won’t be able to cleanly swoop the sides of the avocado.
Being efficient is important, that way, you can eat sooner!
CAREFUL: Don’t get too enthusiastic with the spoon. You don’t want the avocado spilling out of the avocado bowl.
Squeeze ‘n squirt the citrus of your choice into each half of the split avocado, about a tablespoon. If you want more of the citrus-y flavor to come through, use more than what I suggested!
Add in the salt and spices to your hearts’ content.
Then take your small spoon, and carve the avocado meat away from the shell.
Mix together until your get the desired consistency of guacamole, and eat plain, with white/yellow/blue corn/low-fat/low sodium/garbanzo-lentil-black bean tortilla chips, garnish on top of a taco, burrito, etc. etc.
Okay, I was reading a Serious Eats article about “Cookies We Love: Macarons at ‘lette Macarons, Los Angeles” that was posted yesterday at 4 PM.
Which got me thinking: WHY HAS NO ONE COME UP WITH MIXED MACARONS!?!!?
There isn’t any gastronomy involved, unless someone tells Chef Andria, then he’ll find a way to make a cookie, OUT of a cookie, IN a cookie. He already did this to an olive, what’s to stop him!?
Think of all the flavor combinations, and the topics! Sweet and savory, salted caramel, chocolate with a strawberry balsamic ganache, lightly coated with/in a mango glaze/bits……this can be ENDLESS.
Hell, maybe I should go to culinary school!!
Or not, because the debt will be crippling, for decades to come………..I believe I will stick to my 1/4 of a kitchen thing I have now…….
*Continues thinking of having my own charming little cafe, called The Spotted Running Cow….What about a dessert truck, with even vegan options….!!!!*
After checking how long it’s been since I last posted, I realized I need to post more. Daily isn’t going to work, considering that I’m erratic, given my nature of not liking to be put into a specific gender role/stereotypical personality box. I’ll shoot for 2 to 3 times a week; that’s more realistic, right?
As a 23rd birthday gift, to myself, because I’m not selfish enough, I came back down to Los Angeles this past week, and was all over the f^*king place. I stayed with a good friend of mine and slept on the floor. Believe me or not, I like the floor. My back does crazy things while I’m sleeping, if I’m not on a hard enough surface; one time, I woke up, and my back felt that it had gone bungee jumping off the Bay Bridge a couple of times, then decided that that wasn’t such a great idea, and came back to me. Acetaminophen and caffeine were my BFFLs that day.
My friend and I met up with a friend of mine, that I had met on Twitter. Before you say that “THIS PERSON COULD HAVE BEEN AN OLD MAN WHO COULD HAVE KILLED YOU” and such theories, let me be clear about 1 fact: Yes, the Internet *is* a dangerous place. Yes, normally, one doesn’t do ‘irresponsible things’ like this. I’ve got an 8-and-a-1/2 pound head on my shoulders, with human-esque instincts, and a red-and-blue warning BS sensor/detector. Also, because of fandoms, I have solid connections, people who I trust, to know who is who.
Anywho, New Friend #1 and I both support the work of an actor named Curt Mega. You may or may not recognize his name, but he was a Warbler named Nick Duval, on a lil’ show called “Glee”. Yes, I have met him, face-to-face/had a conversation with him; he is kind and multi-attentive. He is currently starring and working on a web show called “Buffering” *insert shameless plugging puns here*. It’s about an actor who was on a TV show, and is not now, I forget why, and is trying to write his own Web-based show. His friends are crazy, and shenanigans happen to him, that constantly undermines his goal of getting the show done. Meta show is meta, but it’s getting more promising, episode by episode.
We all met at The Grove, and had coffee/water/nothing together. New friend #1 had a few friends of her own there too.
FYI: The reason why I’m not typing names is because I don’t know if I’m allowed to use their names. Call me weird, but some people like having their privacy private, and I respect that.
I may be rude, and occasionally loud, but not disrespectful. I’m not perfect *useful cliche*.
Anyway, we all went to Maggiano’s after. I have not been there before *dodges paper balls being thrown my way*, and wasn’t too disappointed with the restaurant. It’s essentially like Buca di Beppo; an Italian restaurant that gives you large servings of food. Since I do not have a stable income, I ordered the $12.95 combo of order one dish, take home the other. The 14 ounces of spaghetti I devoured, because I’d been on Megabus for 7 hours, and had a few bites of meatball. The bow tie pasta I took home, and is currently sitting in my friend’s mini fridge. I did try a bite or two of that dish cold, and it tasted fine. After dinner, and parting ways with new friends, old friend and I passed by a newly opened Sprinkles corner shop.
Honestly, as a hardcore foodie, this place displeases me.
Here’s my main reason why: NO OPTIONS.
What I mean by that is the fact that there are people in the world that don’t like sweets or can’t eat them. A diabetic person can’t eat a cupcake. Someone with Celiac’s can’t either, and nor can a person with something called lactose intolerance. That person would be moi. It’s not debilitating, but it most definitely can be! Personally, I don’t want to be in the fetal position for a day, or stuck in the bathroom, or feel as if Mike Tyson decided to use my stomach and lower intestine as a punching bag for hours.
Why can’t there be a dessert place for us, the not normal people, that doesn’t have a chance to kill us, in some way, shape, or form!?
And, while I understand the business aspect/charging $3.25 for a cupcake, to pay part of that sum for rent and workers and such, I DO NOT want that. There has to be a better way…which I’m experimenting with, more to come on that!!
Thursday was dedicated to helping my old friend move out of her place, but lounging around until noon. I agreed to Jack in the Box, EW, because we were short on time. Not necessary to say, but fast food is still a tragedy. Not too much action this day, until that night.
If you don’t know who Theo Katzman is, GO TO HIS BANDCAMP NOW, Theo Katzman; he is fan-insertbadwordhere-TASTIC.
His friends, Caleb Hawley and Joey Dosik, had their sets before Theo’s. Even though I did see them at Brick and Mortar in San Francisco the Thursday before, this concert was conveniently in the same month, in a place I know well. Plus, I like these soulful guys!
I will be posting up a couple videos, because my iPad malfunctioned during Joey’s set.
Towards the end of Theo’s set, someone suggested that he play “You Could Never Know” in the audience. Someone else yelled SOLO, and Theo did just that. Wonder bar!
Also met a couple of Starkids, met up with familiar friends, and hugged a sweaty and cutely tipsy Theo. He signed my old friend’s CD, and it’s all over the place on the cover, in metallic blue permanent glory! My eyes and ears were pleased that night.
Friday was dedicated to WonderCon. Until this point, I had not been to a con, which is a convention, you normal beings! Old friend and I had passes for Friday and Sunday; Saturday and the all-day passes were sold out. My con cherry has now been popped! I liked the atmosphere of the con, small and focused mainly on comic books. San Diego, where I’m from, Comic Con WAS like WonderCon, before 2005. 2007 was the first year that Comic Con sold out of passes, and it ballooned into an entertainment convention. Comic books are still there, but not the focus anymore.
Whilst at WonderCon, I met a new friend, who is friends with old friend.
My nerd skills need to be improved, because I was schooled a fair number of times by New Friend #6. She’s also an animator, so I don’t think I can beat that coolness.
The 3 of us covered the entire exhibition floor. There was a Doctor Who panel in the late afternoon, but the line was waaaaaaaay too long. Besides, I now have more Harry Potter things and a pocket watch from that day, better than waiting in a line for hours! New Friend #6 slept over with old friend and I at old friend’s new place.
Saturday I did not have a pass for WonderCon, so I went to a late lunch/early dinner with my parents to Hop Li on Pico. Good food, but a little stuffy, plus playing Top 40 doesn’t count as “hip”. I waited for what felt like forever for old friend and New Friend to get back from the con, and spend the night at New Friend #6’s place.
After staying up for 3 hours, I made the Guinness/Bailey’s buttercream cupcakes. I love modifying recipes, because you take all the good elements from one recipe, and combine it with another, and BAM, magic in your mouth!!!
This keeping-up-social-media thing is hard. Not only are there a billion new social media sites popping up at the rate of mating rabbits, trying to keep up with ALL of them is just TOO MUCH.
I know that this sounds “generic” and “boring, or whatever”, but just stick to the main ones, FB, Twitter, LinkedIn, etc. That’s where people are, and if you want something to have some kind of attention, be it viral or a gentle splash in the social media pool, then stick to those sites.
Anywho, I have gotten behind on critiquing restaurants. I don’t mean to be intentionally cruel, but if the service and food are that bad, I want to save you the time and money of going to a dump.
I took a 2-day trip down to LA, and I’m not counting the two half-days I spend on a bus. There’s this lovely company called Mega Bus, and, if you book far enough in advance, like 2 months ahead of time, your ticket *could* cost $1. Yeah, ONE FREAKING DOLLAR. Do you know what a dollar gets you these days!? Something crappy, sad, and unsatisfactory from a fast food place, a trinket from the One Dollar Store, and one sticky gel hand from that one vending machine next to the door at that one supermarket you go to.
The first day I got to LA, on Saint Patrick’s Day, this past Sunday, my parents took me to this place called El Pollo Inka, which translates into The Inca Chicken. It’s fitting, because the place serves Peruvian food. There are influences from several cultures, including Chinese. It was odd to see French fries cooked in with vegetables with a red chile sauce. Odd taste, not my favorite.
I went on a 15 beach bike ride, on a cruiser, which is a silly excuse for a bike, from Marina Del Rey to the edge of El Segundo. Quite pretty, but I don’t recommend doing it in the summer. You can’t go 5 MPH because they’ll be too many pedestrians/possible shoobies in your way, along with small, banshee screaming children darting this way and that way and getting in your way.
The next day was just lounging around, because 15 miles, though snail beach cruising, is lengthy. We went to Lemonade, a healthy cafe-like place on Venice and Abbot Kinney. Not only do they have 20 different kinds o lemonade, hence their namesake, you can get portions of food, varying by a buck or two. A specially designated spoon is in front of each container of food, which is equal to 1 portion. They used to give you more food, but the owners were losing money, and re-trained their staff to *only* 1 of those spoonfuls. I’d say that the serving spoons are 4-6 Tablespoons large, so it’s a standard portion of food, not quite too much, but not enough.
Luckily, and I do NOT know the name of ANY of the staff serving, nor do I want to get any of them in trouble, the servers gave my portions an extra Tablespoon or two. I get that the owners don’t want or like to lose money, but hey, customers *like* getting the bang for their $6 or $9 bucks for 2 or 3 portions of food. Also, I have extra realized that even RICH EFFING PEOPLE are as stingy as f***, which I promise you I will *not* rant about.
Personally, though, in short, I don’t think ‘rich’ people are truly happy. They may have lots ‘o money, yes, but there’s bound to be something else they do not have, that money cannot buy……..like the mutual family members feelings of impatiently waiting for you to croak, that way, they inherit your money, or have drama/fight over it for a year or two. Too bad you can’t bribe God; you are so NOT better than Mother Teresa!
^ I went to church on Easter, with a friend, and the pastor said that. I do appreciate that church’s modern/progressive outlook, but that’s not going to make me want to go to church more, nor is bribing me with rare dark chocolate from Switzerland or Germany, to get me to eat kimchi.
It occurred to me a few moments ago that I did not post yesterday.
SORRY! THERE WAS NOTHING INTERESTING TO POST!!!!
( I feel like I should be quoting a movie or something, but I can’t think of anything clever to say. The Clever Function in my brain is temporarily out of service. )
And, as retribution, here is my recipe for crunchy, munchy, bagel chips!
I’ve used plain and everything bagels. I have not tried cinnamon raisin, or chocolate chip, or jalapeño cheddar, newspaper, etc. The reason for this is that I haven’t bought those ones, and I like to tear into the in the morning, not delicately nom on them with my pinky up.
If you want these to last for about a week, make sure you buy a dozen; Sigot has bought half a dozen, and we go through the chips a few minutes after they come out of the oven.
– A dozen bagels, whatever kind/flavor tickles your fancy!
NOT frozen, preferably at room temperature; if frozen, let them de-thaw COMPLETELY.
– Olive oil
– Kosher salt, or coarse salt, something with sizable chunks; table salt is too small
– A bread knife, one that has nice, sharp teeth; bagels aren’t friends, they’re FOOD.
(If you get that, then imagine me handing you a cookie).
– Cutting board, or a bread board, if you’re *that* fancy.
– Aluminum foil or Parchment Paper
– Large baking sheet, 12×16 or something around those dimensions
Pre-heat the oven to 350 degrees.
Cut the the bagels into quarters, and cut each piece as thin as possible, a little more than an 1/8 of an inch, but less than 1/4 of an inch. If you have a mandolin, then use that, if you want all of the pieces the exact. same. width.
Take a small bowl and fill it where the bottom is solidly covered.
Wet your finger tips with the olive oil, and rub a little on each bagel piece as you place them about 1/4 of an inch apart. Not too much, just barely enough.
Slide sheet into oven, and bake for 5-7 minutes on that side.
After the timer goes off, take the sheet out, and FLIP ALL of the bagel pieces as fast as you can, without burning your fingers. Tongs would be safer, but they slow me down.
Take the kosher salt, and sprinkle over the bagel chips. I did try mixing the olive oil and the salt together, and adding the salt on *after* baking, but neither gave me a nice salt taste.
Pop back into the over for another 5-7 minutes. OH, if they don’t look done, continue to bake at increments of 2-3 minutes until the chips are a little past golden brown. I don’t know what your taste preference is, but if you want crunch or crunch-y of some kind, then they aren’t going to be light brown, or the color they originally were.
Take out of the oven, and if you don’t want them to cool off, them have at them, with hummus, or Nutella, whatever you like!
…but I’m not, because they deserve to have my entire palate’s undivided attention.
Courtesy of Sigot, there is homemade orange biscotti in a tub on top of the fridge.
Hallelujah for America’s Test Kitchen’s cookbook, “The New Best Recipe”!
The biscotti is missing one thing: Dried cranberries.
Sweet and Tart just go together, okay?
Ignore the small, tiny fact that Sweet is also in a relationship with Savory.
No one has to know 😉
This is the closest thing I can find that puts summer into a bottle….successfully.
And Scholosinger, Schlamabamadingdong…
That one alcoholic drink that has 24K gold flakes in it, no health benefits, it’s just shiny, and cinnamon vodka.
^ THAT is the Eau de Christmas, or December, if you don’t celebrate Christmas.