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5/3/10
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3/29/10
So I'll just advertise this here... a buddy of mine created and hosts an image uploading website called img2.me, kind of like twitpic or yfrog, but, in my opinion, its better. There's no fluff, no bullshit stuff floating around to slow your computer or upload down, just straight up image uploading and sharing. Well I created a bookmarklet that you can drag up to your bookmarks bar and whenever you want to share an image from the web, you just open that image in a new tab and click the bookmarklet. boom, easy as pie. Mmm, pie.
Step one: Right click image, hit view image.
Step 2: drag the link to the bookmarks bar of your browser:
img2.me this!
Step H: instead of this:
http://cdn2.knowyourmeme.com/i/4905/original/Get_20to_20the_20Choppa.JPG?1247000312
you get this:
http://img2.me/qqt5P
nice and concise, eh?
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2/19/10
(Turkey) Sausage, Peppers, and Onions...My Way
I made this BOMB creation the other night, and figured I'd share the love. Plus I love takin pics of food (right dun?).
1/2 Yellow onion, peeled and cut into strips
2 Poblano Chiles, 1 seeded, 1 not. Cut into strips
1/4 cup chicken stock
3 roasted red peppers
3 Turkey Sausage links (Hot)
Crushed red pepper flake
Salt (To Taste)
Olive Oil
Romano cheese (about a handful)
-Heat up the Olive Oil in a medium sized skillet, I like to use the straight walled variety for this dish.
-Add your sausage links, brown them on all sides and take off heat when center is still slightly pink.
-Add Poblanos and Onions. Cook til slightly soft.
-When sausage is pink in middle, cut into pieces, whatever size you like. Set aside.
-Add the chicken stock to the pan, make sure to scrape the pan to get the bits of flavor off, let reduce a bit.
-Now add your roasted red peppers and let them get soft in the stock. Keep reducing. Add red pepper flakes and salt to your liking.
-Add your cut up sausage and cook all the way through.
Your pan should look like this:
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I made this BOMB creation the other night, and figured I'd share the love. Plus I love takin pics of food (right dun?).
1/2 Yellow onion, peeled and cut into strips
2 Poblano Chiles, 1 seeded, 1 not. Cut into strips
1/4 cup chicken stock
3 roasted red peppers
3 Turkey Sausage links (Hot)
Crushed red pepper flake
Salt (To Taste)
Olive Oil
Romano cheese (about a handful)
-Heat up the Olive Oil in a medium sized skillet, I like to use the straight walled variety for this dish.
-Add your sausage links, brown them on all sides and take off heat when center is still slightly pink.
-Add Poblanos and Onions. Cook til slightly soft.
-When sausage is pink in middle, cut into pieces, whatever size you like. Set aside.
-Add the chicken stock to the pan, make sure to scrape the pan to get the bits of flavor off, let reduce a bit.
-Now add your roasted red peppers and let them get soft in the stock. Keep reducing. Add red pepper flakes and salt to your liking.
-Add your cut up sausage and cook all the way through.
Your pan should look like this:
Heaven.
-When you can't stand to look at this thing of beauty any longer, and need to chomp it NOW, finish it off by adding a handful of romano and mixing it in. This should be the final thickener for your red pepper sauce.
(PS using roasted red peppers instead of tomatoes as a base for a red sauce is FUEGO. Sup MattyC.)
-Scoop this baby into a coupla bowls and enjoy with your lady-friend, or guy-friend, or just CHOMP THE ENTIRE PAN BY YOURSELF LIKE I DID. I dare you not to. It's that good.
-n.c.
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35mm is a place where I will be trying to share my photographic talent (or lack there of) with the world. Accompanied by the occasional rant, or musing, this will be a place where I hope to get some decent feedback on my developing skills in photography and as a place, other than the FBook, where I can keep some sort of portfolio.
Welcome, and enjoy!
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