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I've been making hummus a lot lately, playing around with the recipe. This is one I found on epicurious.

* 2 cloves garlic
* 1/2 tsp salt
* 19oz can garbanzos (stupid Trader Joes comes in 15oz cans)
* 1/3 cup tahini
* 2 tbs lemon juice
* 1/4 cup water (not shown)
* 2 tbs oil

>>90 Name: h3

<h3+//guvoW> 2006-03-31 05:35:39 UTC

310 view(s) I processed the garlic and salt together first.

>>91 Name: h3

<h3+//guvoW> 2006-03-31 05:35:39 UTC

291 view(s) Then everything else. I suppose the recipe came with directions, but that's the beauty of hummus - just blend stuff. I also mixed it up a bit and added 3 large habenero stuffed olives.

>>92 Name: h3

<h3+//guvoW> 2006-03-31 05:35:39 UTC

281 view(s) Money shot - sprinkled some paprika and drizzled some olive oil for show.

>>93 Name: h3

<h3+//guvoW> 2006-03-31 05:35:39 UTC

297 view(s) It was really good! The olives made it really interesting. Alternating chews would taste like olive, or have the habanero's kick, or taste of olive oil, or sucker punch you with garlic.

The garlic was actually a bit strong for my tastes - maybe using a smaller portion of chick peas than called for left the garlic a little overwhelming. Next time I'll try using roasted garlic instead, for a mellower taste.

Or sun-dried tomatoes... or black olive... or goat cheese... or roasted eggplant... or roasted bell pepper...

boy I hate crowds

>>40 Name: deez

<eCmmmQB7lW> 2005-06-29 09:39:01 UTC

your mother

>>87 Name: Paul

<Ee/uY+h4JH> 2006-02-10 23:06:03 UTC

Better mine then someone elses

In this thread, post screenshots of the ochiba rss as displayed in a feed reader.

This is Liferea.

>>11 Name: h3

<h3+//guvoW> 2005-01-07 07:57:51 UTC

559 view(s) This is straw.

<http://www.nongnu.org/straw/>

>>84 Name: Prestaul

<0z3ECqY/7p> 2005-11-21 14:18:30 UTC

Let's see one of Google Reader!

>>85 Name: h3

<h3+//guvoW> 2005-12-17 00:45:56 UTC

516 view(s) Google Reader

>>86 Name: h3

<h3+//guvoW> 2005-12-17 00:51:51 UTC

474 view(s) Tiny Tiny RSS

<http://bah.spb.su/~fox/tt-rss/>

What the web site looked like before 2005-08-04

The primary ingredients

>>44 Name: h3

<h3+//guvoW> 2005-08-05 06:47:10 UTC

281 view(s) While that's going, I'm trimming the chicken. 2 lbs boneless/skinless thighs (the recipe calls for 3 lbs but that's like skin-on/bone-in). I hate all the little fatty bits, though, so I have to get rid of as much of that as possible.

>>45 Name: h3

<h3+//guvoW> 2005-08-05 06:47:10 UTC

266 view(s) Once that's all done, chop the thighs into reasonable size (I like them big, so each thigh part into thirds), and season with salt and pepper.

>>46 Name: h3

<h3+//guvoW> 2005-08-05 06:47:10 UTC

278 view(s) The sausage is mostly done by this time. They are going to cook some more later, so it's OK if they are a little underdone. Set these aside, and throw the chicken in and brown over high heat.

>>47 Name: h3

<h3+//guvoW> 2005-08-05 06:47:11 UTC

298 view(s) The recipe calls for 1.5 cups chicken broth. I start 1.5 cups with 2 bouillion cubes at this point.

>>48 Name: h3

<h3+//guvoW> 2005-08-05 06:47:11 UTC

264 view(s) The vegetables: 1 each green and red bell pepper, cut into strips. 1 onion, in coarse chop. And 2 small cloves of garlic. Remember to mind the chicken (flip once) while you are chopping these.

>>49 Name: h3

<h3+//guvoW> 2005-08-05 06:47:11 UTC

267 view(s) Chicken looks about done - again, they are going to cook some more, so don't worry about it being cooked completely. Just as long as they are browned and sealed.

>>50 Name: h3

<h3+//guvoW> 2005-08-05 06:47:11 UTC

277 view(s) Throw the chicken into another pot. At this point, I slice the sausage and then sear the slices to seal them a bit before also tossing them into the pot.

Then the vegetables, sauteed vigorously over high heat, until they just become soft. Those go into the pot, too, along with 1 cup of rice (I used like 1.25 cups, cuz I like rice).

>>51 Name: h3

<h3+//guvoW> 2005-08-05 06:47:11 UTC

256 view(s) Now for the broth. The pan all the stuff above was cooked in should be properly messy by now. Toss in:

chicken broth
0.5 cups white wine
2 chopped tomatoes (I used 5 Romas, actually)
0.25 teaspoon saffron
0.5 teaspoon oregano
0.25 teaspoon cayenne

Stir vigorously, scraping the pan all over, to deglaze all the tasty gunk.

>>52 Name: h3

<h3+//guvoW> 2005-08-05 06:47:12 UTC

267 view(s) Toss the broth into the pot and stir well.

>>53 Name: h3

<h3+//guvoW> 2005-08-05 06:47:12 UTC

282 view(s) Simmer for 25-30 minutes. Then, add 1 cup sliced black olives and 1 cup frozen peas (I discovered at the last minute, I didn't have any peas, so I used 1 cup frozen succotash from Trader Joe's). The recipe calls for 0.5 cups of each, but I find that too slight.

Then, simmer another 5-10 minutes to heat the late additions.

This is the finished product! The beauty of this dish is that it tastes even better reheated after a couple of days in the fridge.

>>37 Name: JustMe

<fjvV4j4hvs> 2005-06-19 08:28:06 UTC

Oops, forgot to add comments: can I still add it?

testing

>>35 Name: h3

<h3+//guvoW> 2005-06-17 03:04:17 UTC

That's a calm dog!

An installation for a music site. Categories for show flyers, album art, band/show photos, and user-submited stuff.

In this case, ochiba was tweaked to maintain the site's look and feel, so it looks "embedded", though code-wise it's not that neatly done. Some additional code was added to make this front page show the most recent images posted in each category.

>>30 Name: h3

<h3+//guvoW> 2005-03-04 20:56:14 UTC

471 view(s) Showing a category view.