So, today I am starting a new job. I may still blog from time to time at various places around the web (I am a writer at heart, after all), but blogging is no longer my full-time gig.
As of today, I am officially the Community Manager and Product Evangelist at DandyID, an identity management startup based in my hometown of Providence, RI. It’s surreal to have a job with a real office — I have’t had one of those in a few years.
ReadWriteWeb (my old stomping grounds) has the scoop.
Expect me to do some pontificating here in the near(ish) future as I get my head into the identity space.
I came up with this sauce for a stir fry the other day using what I had in the house. It was quite tasty, so I thought I’d share.
Just mix together the following:
1/4 cup soy sauce
2 tsp. brown sugar
1/4 tsp. ground ginger
1/4 tsp. crushed red pepper flakes
1/2 tsp. sesame oil
1/4 tsp. lemon juice
1 tbsp. corn starch
1/4 tsp. salt
pinch black pepper
You can use this sauce over whatever you want to stir fry. When I made this, I used a mixture of veggies: asparagus, snap peas, carrots, yellow onion, and yellow pepper. I chopped up the vegatables into bite sized pieces stir fried them in peanut oil in a wok. I poured the sauce over everything at the end and cooked a few minutes more.
I made up this recipe tonight for dinner, and it came out well, so I thought I’d share. Feel free to let me know how it went to suggest any changes.
1 medium onion, diced
2 cloves garlic, minced
1 cup pearl barley
1 cup long grain and wild rice
4 cups vegetable or chicken broth
2 cups water
1 vegetable or chicken bullion cube
1 can cream of mushroom soup
1 tbsp. dried parsley
1 tsp. dried basil
1/2 tsp. hot pepper flakes
salt and pepper
Sauté onion and garlic in olive oil or butter until translucent. Add barley and cook for 1 minute. Add broth, water, bullion cube, cream of mushroom soup, rice, parsley, basil, and pepper flakes. Bring to boil and stir to combine. Reduce heat and let simmer for 25 minutes, stirring occasionally (or until rice and barley is cooked). The soup will reduce and get very thick, so if it reduces too quickly, you can add more water (or a little bit of milk). Salt and pepper to taste.
(Note: The only wild rice my supermarket sold was in a long grain and wild rice mix kind of like rice pilaf. I just used that and tossed the seasoning packet.)
A few days ago I posted about my experiences with my new(ish) Mac. I wrote a long list of things I really dig about it, and things I am not so keen on.
One of the things I was less than thrilled about is that there is no easy way to access all of your applications. Browsing the Apps folder is clumsy, and the Dock quickly gets overcrowded. (I especially don’t want launch icons cluttering the Dock for applications I only use once every few days or so, such as Skype or VLC or iDVD or Transmission. I want my Dock reserved for the applications I use every day: Thunderbird, Vienna, TextMate, Firefox, Photoshop, Adium, Preview, Word, etc.)
A lot of people suggested that I use QuickSilver, which is a text-based app launcher. However, instead I ended up giving TigerLaunch a try. TigerLaunch comes from the NewsGator folks and adds an editable applications menu at the top of the screen near the clock. Perfect! Just what I need.
QuickSilver seemed like overkill. I don’t need a way to more quickly launch apps — the Dock works fine for my needs since once I have my core set up apps open I generally leave them open all day. What I needed was a way to more quickly find and launch the apps that I only use once in awhile. TigerLaunch fits the bill.
Now, my only gripe — TigerLaunch has no built in option to have it launch automatically on startup. I am sure there must be a way to tell OS X which programs to launch when the computer starts up, but that’s not something I know how to do. Anyone out there have an idea?
Update: Kelli showed me how to do it. :) Thanks, Kelli!
