Keywords: c

>>106 Name: nobody

<B4me1w2RSV> 2006-12-08 17:46:16 UTC

403 view(s)

This is what an out-of-the-box ochiba install looks like. Nothing special, but if you know a little HTML/CSS, it should be quite easy to tailor it to your needs.

>>38 Name: h3

<h3+//guvoW> 2005-06-27 01:08:18 UTC

642 view(s) As of ochiba 0.9.2, the default now looks like this.

>>193 Name: anon

<W/4BozuaW0> 2011-05-17 17:41:46 UTC

Sounds fun.

Returning to work was tough. At least the cleaning crew took good care of the cooler.

>>5 Name: Morning Refreshment

<kyIdyHB0f0> 2005-01-04 18:46:20 UTC

I needed something stronger to face the boss.

Taken after the first snow in Canaan Valley near Davis, WVa.

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

The primary ingredients

>>44 Name: h3

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

282 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

267 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

279 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

299 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

265 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

268 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

278 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

257 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

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

>>53 Name: h3

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

283 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.

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

This is a really quick dish. Start out by boiling 1 cup of water.

>>65 Name: h3

<h3+//guvoW> 2005-08-12 21:12:51 UTC

456 view(s) Once it's boiling, toss in 2/3 cup couscous (I get bulk stuff from Whole Foods - it's heck of a lot cheaper than boxed stuff).

Cover, and remove from heat. That's pretty much it for the couscous part.

>>66 Name: h3

<h3+//guvoW> 2005-08-12 21:12:52 UTC

447 view(s) The rest of the ingredients. Depulp and chop 1 tomato (or 2-3 Romas). Chop 4 oz feta into 1cm cubes (half of the package shown here). Open 1 can (2.25 oz) sliced black olives.

>>67 Name: h3

<h3+//guvoW> 2005-08-12 21:12:52 UTC

425 view(s) Throw it all into a mixing bowl. The nice part of this recipe (other than how quick it is) is that you can go cheap with supermarket ingredients as shown here, or you can splurge and get some good Kalamata olives and something like mild sheep's feta, and using the same recipe get something that's a cut above.

>>68 Name: h3

<h3+//guvoW> 2005-08-12 21:12:52 UTC

446 view(s) Toss with some olive oil and red wine vinegar. I don't really measure. I would guess like 3 tablespoons olive oil and 2 tablespoons vinegar. Adjust to your taste.

>>69 Name: h3

<h3+//guvoW> 2005-08-12 21:12:52 UTC

470 view(s) Finally, dump in the couscous, which should be done by now, and stir with a fork to fluff it up.

You could also throw in some chopped toasted walnuts and/or chopped fresh basil if you have some lying around.

It took longer to upload these pictures and annotate them then it did to make the dish!

>>149 Name: roversly

<RKhg+M93F2> 2009-07-16 05:32:37 UTC

just replying to see if i like this software.

>>174 Name: test

<eTFKeLnrnl> 2010-02-11 04:13:05 UTC

Testing

>>178 Name: AAA

<f80kX4Ogq9> 2010-05-18 08:17:44 UTC

444 view(s) Testing software

Best cookies E.V.E.R!!!

These are from a recipe I got from the Times awhile back; it appeared again on their "Best of 2002" list. It originates from a bakery in Vancouver called Senses Bakery and is flourless.

Ingredients (I double the recipe because the 1X is small):

* 1 pound bittersweet or semisweet chocolate, preferably 70% cocoa (I'm using a pound plus here)
* 6 tablespoons butter
* 4 eggs
* 2/3 cup sugar
* 1 1/2 cup ground almonds (I used 1.5 cup preground hazelnut meal, from Trader Joes)
* More sugar, and powdered sugar for garnish

>>75 Name: h3

<h3+//guvoW> 2005-08-30 07:51:58 UTC

347 view(s) I cut the butter into pats, about 1 tablespoon each, before tossing into the chocolate.

>>76 Name: h3

<h3+//guvoW> 2005-08-30 07:51:58 UTC

363 view(s) OK, once that's all melted, fold into the egg mixture. I switch to the paddle attachment and slowly add the chocolate while mixing on low.

>>77 Name: h3

<h3+//guvoW> 2005-08-30 07:51:58 UTC

344 view(s) Taking color...

>>78 Name: h3

<h3+//guvoW> 2005-08-30 07:51:59 UTC

346 view(s) Once finished mixing in, throw in the ground nut and mix thoroughly. It should look like this. Put this into the fridge overnight.

>>79 Name: h3

<h3+//guvoW> 2005-08-30 07:51:59 UTC

330 view(s) Now for the messy part: take a small scoop, about 2 tablespoons, and roll into a ball (should be about the size of a ping pong ball). Roll in granulated sugar.

>>80 Name: h3

<h3+//guvoW> 2005-08-30 07:51:59 UTC

332 view(s) Place on parchment paper on a cookie sheet. Bake at 325F for 10-12 minutes.

>>81 Name: h3

<h3+//guvoW> 2005-08-30 07:51:59 UTC

372 view(s) This is what they look like out of the oven. The cracks are cool.

>>82 Name: h3

<h3+//guvoW> 2005-08-30 07:51:59 UTC

385 view(s) Messy part. I tried dunking my hands in ice water periodically, I don't think it helped much. Also not helping much is the heat wave we're currently experiencing.

>>83 Name: h3

<h3+//guvoW> 2005-08-30 07:52:00 UTC

369 view(s) Sprinkle with sifted powdered sugar when slightly cool.

All told, I get a yield of about 24-30 cookies from a double batch. The original recipe says it makes about 36, so I must make them large or something.

These are excellent with coffee.

>>142 Name: fghfgh

<0DzQe8YjtI> 2008-12-29 12:57:43 UTC

C-C-C-COMBO BREAKER

Slick!

>>123 Name: lol

<NacHur6mse> 2008-05-11 02:13:08 UTC

shopeed

>>146 Name: Anon

<aCl1HaxwbS> 2009-02-17 16:01:02 UTC

452 view(s)

>>160 Name: gfdsgfdg

<YzLRONoMoP> 2009-10-20 11:09:16 UTC

cool!

>>195 Name: Neko

<VyZ6Xgvz29> 2012-02-26 21:40:16 UTC

Durrr

>>196 Name: Neko

<VyZ6Xgvz29> 2012-02-26 21:40:46 UTC

i WONDER.