All three were done by Peter Martijn Wijnia
Sacrifices - Original Mix
Fortissimo - Original Mix
Magic (PM-reinterpretation mix)
Thursday, February 07, 2013
Got a little froggy and wanted a few new songs today
Sacrifices - Original Mix
Fortissimo - Original Mix
Magic (PM-reinterpretation mix)
Tuesday, February 05, 2013
Beef stroganoff and my latest creative endeavors...
I recently convinced Suzanne to give Greek yogurt a try. It wasn't like the runny junk we grew up with in the 70s (I still like regular yogurt as well) that she detests. I just found a recipe (other than the standard Greek fare) that makes use of the plain Greek yogurt that sounded appealing. Beef stroganoff. I plan to do this tomorrow. My reviews later.
I am including the recipe here to combat potential future link-rot.
Via http://www.cabotcheese.coop/pages/recipes/recipe.php?id=754
Makes 4 servings
Ingredients:
1 pound top sirloin, cut into thin 1-by-2-inch strips
Salt and ground black pepper to taste
1 tablespoon olive or vegetable oil
3 tablespoons Cabot Salted Butter, divided
1/4 cup chopped shallots or onions
8 ounces baby bella (cremini) mushrooms, stems trimmed, caps wiped clean and sliced
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 1/2 cups low-sodium beef broth
12 ounces wide whole-wheat or regular egg noodles
2/3 cup Cabot 2% Plain Greek-Style Yogurt or Plain Greek-Style Yogurt
1 tablespoon chopped fresh dill
Sweet smoked paprika (optional)
Directions:
1. Season beef with salt and pepper.
2. Heat oil in large heavy skillet over high heat until very hot and shimmering. Add enough of beef so it is in single layer with pieces separated; cook until browned on both sides, about 1 minute per side. Transfer to plate and repeat until all of beef is cooked; set aside.
3. Add 2 tablespoons of butter to skillet, reducing heat to medium; add shallots or onions and cook until tender, about 2 minutes.
4. Add mushrooms and cook, stirring, for several minutes longer until mushrooms are tender and lightly browned. Add flour, stirring until it is lightly browned and blended in, 30 to 60 seconds longer.
5. Stir in beef broth; bring to simmer, scraping up browned bits from bottom of skillet, and cook until thickened. Remove from heat.
6. Cook noodles according to package directions; drain and toss with remaining tablespoon butter.
7. Return skillet with mushrooms and sauce to heat; stir in reserved browned beef and any juices. When heated through, turn off heat under pan and add yogurt and dill, stirring until well blended. Taste and add additional salt and pepper if needed. Serve over noodles, sprinkled with paprika if using.
I've bundled up the last three of my "creative" endeavors from soundcloud.com and here they are. Already posted to FB and twitter and Pinterest. I figured I should put them here....
All are freely downloadable if you are so inclined...
I am including the recipe here to combat potential future link-rot.
Via http://www.cabotcheese.coop/pages/recipes/recipe.php?id=754
Makes 4 servings
Ingredients:
1 pound top sirloin, cut into thin 1-by-2-inch strips
Salt and ground black pepper to taste
1 tablespoon olive or vegetable oil
3 tablespoons Cabot Salted Butter, divided
1/4 cup chopped shallots or onions
8 ounces baby bella (cremini) mushrooms, stems trimmed, caps wiped clean and sliced
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 1/2 cups low-sodium beef broth
12 ounces wide whole-wheat or regular egg noodles
2/3 cup Cabot 2% Plain Greek-Style Yogurt or Plain Greek-Style Yogurt
1 tablespoon chopped fresh dill
Sweet smoked paprika (optional)
Directions:
1. Season beef with salt and pepper.
2. Heat oil in large heavy skillet over high heat until very hot and shimmering. Add enough of beef so it is in single layer with pieces separated; cook until browned on both sides, about 1 minute per side. Transfer to plate and repeat until all of beef is cooked; set aside.
3. Add 2 tablespoons of butter to skillet, reducing heat to medium; add shallots or onions and cook until tender, about 2 minutes.
4. Add mushrooms and cook, stirring, for several minutes longer until mushrooms are tender and lightly browned. Add flour, stirring until it is lightly browned and blended in, 30 to 60 seconds longer.
5. Stir in beef broth; bring to simmer, scraping up browned bits from bottom of skillet, and cook until thickened. Remove from heat.
6. Cook noodles according to package directions; drain and toss with remaining tablespoon butter.
7. Return skillet with mushrooms and sauce to heat; stir in reserved browned beef and any juices. When heated through, turn off heat under pan and add yogurt and dill, stirring until well blended. Taste and add additional salt and pepper if needed. Serve over noodles, sprinkled with paprika if using.
I've bundled up the last three of my "creative" endeavors from soundcloud.com and here they are. Already posted to FB and twitter and Pinterest. I figured I should put them here....
All are freely downloadable if you are so inclined...
Sunday, February 03, 2013
4 docs for Browns Ferry in ADAMS over the past week
- ML12143A318 - Browns Ferry Nuclear Plant (BFN), Units 1, 2 and 3, Consent and Hearing Waiver Form for Confirmatory Order, EA-12-071.
- ML13018A195 - Browns Ferry, Units 1, 2 and 3, Sequoyah, Units 1 and 2, Watts Bar, Unit 1, Nuclear Safety Culture Assessment.
- ML13029A498 - Notification of Part 21 Report re Belden EPDM Lead Wire Used in Rewind of Environmentally Qualified (EQ) Form-wound Motors Is Not Fully Qualified.
- ML13018A232 - 2013/01/14 NRR E-mail Capture - Correction to BFN Units 1, 2, 3 , RAI regarding license renewal one-time inspection procedure (TAC Nos. ME7787, ME7798 and ME7799)
Subscribe to:
Posts (Atom)