February 2009


So I happened to be reading a nice article on the jankoatwarpspeed website about the growing ground swell within the development community to completely ditch/destroy/deadify IE6… One of the resources sited to help was a great little website – stoplivinginthepast.com which offers the greatest WordPress plug-in installed on this site… so far this year.

With a quick upload and one-click Activate… IE6 users are now subject to a very obvious, and very large reminder as to why they need (and should want to) upgrade to a more stable, secure and more advanced browser.

Undoubtedly, if you’ve stopped by nicoleandgreg.net using IE6 you’d think we have the worst design taste. The site simply looks atrocious in IE6. No support for PNG-24 gradients at all. There is absolutely NO good reason to continue to use that POS browser. Its like… EIGHT YEARS OLD forcrissakes!

So sorry Dad… but I told you to upgrade.

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Oh so tired puppy.

Camden napsSo there is not much going on here… work’s just a little time-consuming right now so I haven’t much time to spend on the site.The Second Sunday Supper recipes are the only real dependable updates right now.

Maybe some beer reviews next month.

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Up to date and doing great!

Moving ever forward, the fine folks at WordPress have updated the self-publishing suite. Anxious to stay current, I attempted to upgrade throught the newly introduced “automatic upgrade” feature from directly within the dashboard.  Should be simple right… FAIL.

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Tuscan Chicken

Just the stuff you need

  • 1/2 c. mayonnaise
  • 4 T. fresh lemon juice, divided
  • 5 T. olive oil, divided
  • 1/3 c.chopped shallots
  • 3 garlic cloves, minced
  • Pinch of dried crushed red pepper
  • 1/2 c. dry white wine
  • 2 (14 1/2 ounce) cans diced tomatoes with basil, garlic, and oregano
  • 1/2 c. all-purpose flour
  • Pinch of Cayenne pepper
  • 3 large eggs
  • 1 c. grated Romano or Parmesan Cheese, divided
  • 2 T. thinly sliced fresh basil leaves
  • 3 T. butter
  • 4 large skinless, boneless chicken breast halves, cut horizontally in half
  • 2 (4-inch) pieces baguette, halved horizontally (sour dough Baguette)
  • 4 c. fresh spinach (about 2 ounces)

What to do with that stuff

Whisk mayonnaise and 3 T. lemon juice in small bowl.

Heat 3 T. oil in large skillet over medium-high heat. Add shallots, garlic, and crushed red pepper; saute until shallots are translucent, about 2 minutes. Add wine; simmer until reduced by half, about 1 minute. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes.

Season tomato confit with salt and pepper. Cool.

Note: Lemon mayonnaise and tomato confit can be made 1 day ahead.

Cover separately and chill.

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we’re back…

I’m sitting here, drinking a Lakeside Brewing “Eastside Dark.”

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