½ cup mixed vinegars (wee bit of leftover white wine vinegar, wee bit of leftover cider vinegar, rest of red wine vinegar)
¼ cup soy sauce
Lots of twists of pepper from multicolor pepper corns
2 bay leaves
One normal size can of small diced tomatoes
Lots of smashed garlic (skins removed)
Chicken thighs
Chicken broth to cover
High for 4 hours in slow cooker
Removed thighs (whoospee they all fell apart)
Poured sauce in pan and reduced on top of stove
Diced yellow onion and added to iron skillet with olive oil
Add thighs to skillet while sauce reduced.
Smells great but lacks a bit in taste.
Needs more kick.
Curious about the coconut milk alternatives
Saturday, January 3, 2009
Friday, January 2, 2009
Dublin Core and RDA - Posting on testing with links
Posted to the NGC4LIB discussion list on January 2, 2009
"The DCMI/RDA Task Group has been doing some testing of RDA data since last fall, based on several cataloging scenarios we developed with members of the community, using what we then knew about the RDA element set and roles vocabulary. The scenarios and testing are available at: http://dublincore.org/dcmirdataskgroup/ The site also includes use cases, developer scenarios, etc. We're happy to have the testing group use as much of these as are useful.
As I'm sure you are aware, the RDA elements, roles and selected vocabularies are available on the NSDL Registry (http://metadataregistry.org), and they can be used by anyone. I'm happy to answer any questions about what's there, decisions that have been made about registration, what's missing, etc. Most of the work of registration and the wiki scenarios has been done with the help of Karen Coyle. Both of us are happy to be available to the testing group at any point.
Regards,
Diane Hillmann
co-chair, DCMI/RDA Task Group"
"The DCMI/RDA Task Group has been doing some testing of RDA data since last fall, based on several cataloging scenarios we developed with members of the community, using what we then knew about the RDA element set and roles vocabulary. The scenarios and testing are available at: http://dublincore.org/
As I'm sure you are aware, the RDA elements, roles and selected vocabularies are available on the NSDL Registry (http://metadataregistry.org), and they can be used by anyone. I'm happy to answer any questions about what's there, decisions that have been made about registration, what's missing, etc. Most of the work of registration and the wiki scenarios has been done with the help of Karen Coyle. Both of us are happy to be available to the testing group at any point.
Regards,
Diane Hillmann
co-chair, DCMI/RDA Task Group"
Monday, December 29, 2008
"Momma's" sticky baked chicken
So this isn't my Momma's sticky chicken. This is my kids' Momma's sticky chicken. That actual might be called in other places as Chicken Marbella. I have used whole chicken cut up, only thighs, only breasts, bone in and bone out, wings, mixed and matched legs, breasts, thighs, skinless, skin on. Basically any way you want to get your chicken.
I always wash my chicken until the water gets clear and then stick it in a bowl of salty water. This is just what I was told to do. I always do this first and then move on to other things leaving the chicken there as short or as long as it takes for me to do whatever has to be done. I mentioned this to a friend asking her if this is "normal" and her response was ... duh, it is "kosherizing" it. Who knew I was kosherizing anything?
Marinade: You want me to measure? Aint gonna happen. I make more marinade than any recipe calls for. All my cook books and magazines have the skimpiest amounts of marinades. I like my chicken to soak in a bath of marinade. Mmmm'mmm
Real Recipe is below but sometimes my variations on the theme include:
Olive Oil
Red Wine Vinegar
Bay leaves
Dried basil (rubbed)
Dried oregano (rubbed)
Salt
Pepper
Smashed up garlic (peel paper and get the cloves mangled a bit)
Onion powder
Garlic powder if I feel my smashed garlic is weak
Mix. Taste. Needs to be "stronger" than you think to really get the chicken flavorful. So usually I need more something...
I've been known to add
lemon juice
dry mustard powder
Taste. Well, don't it taste like a strong Italian salad dressing? I guess I could have just used Newman's Italian Dressing. Okay - so I've been known to do that and "doctor it up" a bit with more herbs.
Shake off water from chicken and put in big zip lock bag and pour marinade.
Leave in frig over night. Or on counter for a few hours.
Dump it all out into a large glass lasgna style pan.
If I forget to add to the marinade, I add to the pan:
dried apricots
pitted green olives
prunes
capers ( a little of the yummy, salty caper juice)
Sprinkly brown sugar on top. Not alot. We aren't making sweet and sour for goodness sakes. This just gets some chicken some color (lovely brown) and the "sticky" that is essential for finger linkin' goodness.
Bake at 350 for a while.
Serve with rice.
Store excess in frig with sauce. Great for warming up the next day, slicing the chicken for sandwiches, picking at it with the door of the frig open - just to steal an apricot - to pick at a wing - dontcha know.
Real Recipe Sticky Baked Chicken Marbella
Chicken:
4 chicken breasts
4 chicken thighs
4 chicken legs
4 chicken wings
Marinade:
6 to 8 to whole head of garlic peeled and smashed
1/4 cup dried oregano rubbed in the palms (Or less and add dried basil too)
1/8 cup dried onion powder
1/8 cup of dried mustard powder
salt
pepper
1/2 cup red wine vinegar
1/2 cup olive oil
6 bay leaves
(Sometimes I forget to put these in the marinade and they go in later)
1 cup dried apricots (or 1/2 apricot and 1/2 prunes or 1 cup prunes)
1/2 cup pitted green olives (with or without pimentos)
1/2 cup capers and some of the juice
Last touches:
1/2 brown sugar
optional cup of white wine
Rinse chicken.
Combine marinade and pour to cover chicken
Let marinate for at least 3 or so hours on counter or overnight in frig
Put chicken in single layer in a shallow baking pan (or two depending on your size pan). Pour marinade over. Tuck dried fruit and olives underneath chicken or deep in marinade to insure they don't burn.
Sprinkle with brown sugar and add wine if seems it needs more liquid.
Bake for an hour at 350. Basting every 15 minutes or so.
Store leftovers separate from sauce or combines. Good at room temperature the next day.
I always wash my chicken until the water gets clear and then stick it in a bowl of salty water. This is just what I was told to do. I always do this first and then move on to other things leaving the chicken there as short or as long as it takes for me to do whatever has to be done. I mentioned this to a friend asking her if this is "normal" and her response was ... duh, it is "kosherizing" it. Who knew I was kosherizing anything?
Marinade: You want me to measure? Aint gonna happen. I make more marinade than any recipe calls for. All my cook books and magazines have the skimpiest amounts of marinades. I like my chicken to soak in a bath of marinade. Mmmm'mmm
Real Recipe is below but sometimes my variations on the theme include:
Olive Oil
Red Wine Vinegar
Bay leaves
Dried basil (rubbed)
Dried oregano (rubbed)
Salt
Pepper
Smashed up garlic (peel paper and get the cloves mangled a bit)
Onion powder
Garlic powder if I feel my smashed garlic is weak
Mix. Taste. Needs to be "stronger" than you think to really get the chicken flavorful. So usually I need more something...
I've been known to add
lemon juice
dry mustard powder
Taste. Well, don't it taste like a strong Italian salad dressing? I guess I could have just used Newman's Italian Dressing. Okay - so I've been known to do that and "doctor it up" a bit with more herbs.
Shake off water from chicken and put in big zip lock bag and pour marinade.
Leave in frig over night. Or on counter for a few hours.
Dump it all out into a large glass lasgna style pan.
If I forget to add to the marinade, I add to the pan:
dried apricots
pitted green olives
prunes
capers ( a little of the yummy, salty caper juice)
Sprinkly brown sugar on top. Not alot. We aren't making sweet and sour for goodness sakes. This just gets some chicken some color (lovely brown) and the "sticky" that is essential for finger linkin' goodness.
Bake at 350 for a while.
Serve with rice.
Store excess in frig with sauce. Great for warming up the next day, slicing the chicken for sandwiches, picking at it with the door of the frig open - just to steal an apricot - to pick at a wing - dontcha know.
Real Recipe Sticky Baked Chicken Marbella
Chicken:
4 chicken breasts
4 chicken thighs
4 chicken legs
4 chicken wings
Marinade:
6 to 8 to whole head of garlic peeled and smashed
1/4 cup dried oregano rubbed in the palms (Or less and add dried basil too)
1/8 cup dried onion powder
1/8 cup of dried mustard powder
salt
pepper
1/2 cup red wine vinegar
1/2 cup olive oil
6 bay leaves
(Sometimes I forget to put these in the marinade and they go in later)
1 cup dried apricots (or 1/2 apricot and 1/2 prunes or 1 cup prunes)
1/2 cup pitted green olives (with or without pimentos)
1/2 cup capers and some of the juice
Last touches:
1/2 brown sugar
optional cup of white wine
Rinse chicken.
Combine marinade and pour to cover chicken
Let marinate for at least 3 or so hours on counter or overnight in frig
Put chicken in single layer in a shallow baking pan (or two depending on your size pan). Pour marinade over. Tuck dried fruit and olives underneath chicken or deep in marinade to insure they don't burn.
Sprinkle with brown sugar and add wine if seems it needs more liquid.
Bake for an hour at 350. Basting every 15 minutes or so.
Store leftovers separate from sauce or combines. Good at room temperature the next day.
Friday, December 26, 2008
Staying home
I love staying home. I guess working full time, mothering full time, wife-ing full time - eventually just staying home and doing nothing is allowed. I realized today as I walked to the co-op up the street for some fixin's for a salad for dinner that I hadn't been out of the house in quite a while. And, well, that was fine with me.
Some people get "antsy" with a bit of cabin fever. What would be the opposite of that - just shy of diagnosable as a psychosis?
I just like being home. Futzying around with this and that and doing a whole lot of nothing. I guess I would eventually get bored. And I might have actually gotten officially bored today. But I was happy being bored!
The difference I guess is that I COULD go out if I WANTED to go out but chose not to go out. If I could NOT go out, then I wonder if I would be one of those antsy people?
Wednesday, November 19, 2008
Chick Pea Stew (Peanut Butter style)
I've been asked to share my stew recipe. It is a shame that I just don't know exactly what I did!
So, lets say that I started by sauteing onions and garlic in olive oil. That is how I usually begin everything. I was trying to get rid of chick peas. Husband and son say it is "too hard" to make hummus and prefer to buy the stuff. This drives me crazy since it is so easy to make hummus. I empty a giant can of chick peas into the pot grumbling to myself. Probably gave it a stir.
Canned tomatoes chopped up (or squeezed apart as I'm known to do when I'm mumbling about how silly it is to buy hummus) and the juice. Still seemed dry. Can of plain canned tomato sauce. (Made the mistake once of buying canned tomato sauce that had ... stuff... in it. YUCK) Broth that I had (probably beef but could have been chicken of veggie... who knows!). I probably just added some of the "box" thinking I'd save the rest. And, as usual, I slowly added the whole container. Taste. Stir. Let simmer. Taste. Verdict: Bland.
Hmmm jalapeno pepper chopped added some heat. Two giant heaping tablespoons of peanut butter. Stir. Tasting a bit better. Plus it got that nice creamy look and feel. Yummm. After chatting with a friend, chose cinnamon over ginger. Tomato paste to give it a bit more umph. Chopped okra and let it soak in white vinegar and water for a bit - drain and rinse (ALOT) and threw it in. Still need some thing. Found some yellow curry powder so threw that in. Sweet potato peeled and cubed. Maybe more chickpeas because I have so many of them. They love hummus. They eat it by the ton. You'd think they would be interested in making their own!
Cook. Taste. Adjust. Not too bad!
I think the order of the ingrediants needs to be adjusted so that the sweet potatoes cubes cook through. I like my okra to be a bit of a crunch. The chickpeas will fall apart if they are cooked toooo long. The jalapeno and other seasoning probably need to meld in their flavor sooner too.
Ingrediants that I think I used:
Two large cans of Chick Peas (drained)
Two small cans of tomatoes
One can of tomato sauce
Tablespoon of tomato paste
One container of broth (I'm agnostic on the kind)
One jalapeno
One medium yellow onion
Two cloves of garlic (ha, who am I kidding! More like four!)
Three ish tablespoons of olive oil
1/4 cup or so of smooth peanut butter
2 teaspoons of curry powder
1 teaspoon of cinnamon
1 medium sweet potato peeled and cubed
Hand full of okra (trimmed and soaked in vinegar/water bath for de-sliming)
Standard salt and pepper to taste if you think it needs it.
Serve with pasta or rice or maybe even over chicken. Or... add chicken for a non vegetarian version(?).
So, lets say that I started by sauteing onions and garlic in olive oil. That is how I usually begin everything. I was trying to get rid of chick peas. Husband and son say it is "too hard" to make hummus and prefer to buy the stuff. This drives me crazy since it is so easy to make hummus. I empty a giant can of chick peas into the pot grumbling to myself. Probably gave it a stir.
Canned tomatoes chopped up (or squeezed apart as I'm known to do when I'm mumbling about how silly it is to buy hummus) and the juice. Still seemed dry. Can of plain canned tomato sauce. (Made the mistake once of buying canned tomato sauce that had ... stuff... in it. YUCK) Broth that I had (probably beef but could have been chicken of veggie... who knows!). I probably just added some of the "box" thinking I'd save the rest. And, as usual, I slowly added the whole container. Taste. Stir. Let simmer. Taste. Verdict: Bland.
Hmmm jalapeno pepper chopped added some heat. Two giant heaping tablespoons of peanut butter. Stir. Tasting a bit better. Plus it got that nice creamy look and feel. Yummm. After chatting with a friend, chose cinnamon over ginger. Tomato paste to give it a bit more umph. Chopped okra and let it soak in white vinegar and water for a bit - drain and rinse (ALOT) and threw it in. Still need some thing. Found some yellow curry powder so threw that in. Sweet potato peeled and cubed. Maybe more chickpeas because I have so many of them. They love hummus. They eat it by the ton. You'd think they would be interested in making their own!
Cook. Taste. Adjust. Not too bad!
I think the order of the ingrediants needs to be adjusted so that the sweet potatoes cubes cook through. I like my okra to be a bit of a crunch. The chickpeas will fall apart if they are cooked toooo long. The jalapeno and other seasoning probably need to meld in their flavor sooner too.
Ingrediants that I think I used:
Two large cans of Chick Peas (drained)
Two small cans of tomatoes
One can of tomato sauce
Tablespoon of tomato paste
One container of broth (I'm agnostic on the kind)
One jalapeno
One medium yellow onion
Two cloves of garlic (ha, who am I kidding! More like four!)
Three ish tablespoons of olive oil
1/4 cup or so of smooth peanut butter
2 teaspoons of curry powder
1 teaspoon of cinnamon
1 medium sweet potato peeled and cubed
Hand full of okra (trimmed and soaked in vinegar/water bath for de-sliming)
Standard salt and pepper to taste if you think it needs it.
Serve with pasta or rice or maybe even over chicken. Or... add chicken for a non vegetarian version(?).
Tuesday, June 24, 2008
Strategic Planning - Some love it
Some take to strategic planning like fish to water.
Strategic planning shouldn't be hard; should it?
I'm finding it has its challenges. Lacking a crystal ball, the future is a big unknown so it is hard to prepared fully for it. So, strategically, planning should be light and flexible with overall goals of moving forward. Specifics will seem "quaint" and outdated when we look back - even if we are only looking back from about 2 weeks out!
Yet, without some concrete plans, the strategic planning seems like light hearted desires. Actions make the goals real.
Quandary: Keep it loose and light - or - give concrete steps and actions
More after this afternoons meeting!
Strategic planning shouldn't be hard; should it?
I'm finding it has its challenges. Lacking a crystal ball, the future is a big unknown so it is hard to prepared fully for it. So, strategically, planning should be light and flexible with overall goals of moving forward. Specifics will seem "quaint" and outdated when we look back - even if we are only looking back from about 2 weeks out!
Yet, without some concrete plans, the strategic planning seems like light hearted desires. Actions make the goals real.
Quandary: Keep it loose and light - or - give concrete steps and actions
More after this afternoons meeting!
Monday, June 23, 2008
Once in awhile, I post
So if I want to go to a Bloggers' Salon then I better blog.
Planning for the American Libraries Association Annual Conference in Anaheim has once again been more than I want to face. I have it on my to do list "plan conference" - I even am taking the approach of "booking myself" on my calendar to block out time to "plan conference" - and still I'm good at goofing off.
I've added the Bloggers' Salon - so that is one thing.
Now then... I guess I'll work my schedule out around it.
Planning for the American Libraries Association Annual Conference in Anaheim has once again been more than I want to face. I have it on my to do list "plan conference" - I even am taking the approach of "booking myself" on my calendar to block out time to "plan conference" - and still I'm good at goofing off.
I've added the Bloggers' Salon - so that is one thing.
Now then... I guess I'll work my schedule out around it.
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