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Logo design – Would love to hear your thoughts!

Pascal — Mon, 11 Aug 2008 06:58:49 +0000

Sort of off-topic, but I’d love to hear any feedback you may have on a logo for a new site I’m working on. The site is not quite ready, but I’m looking for a few people interested in becoming beta-testers.

The logos are at http://99designs.com/contests/10271

Please leave a comment below or use the Contact me page.

Thanks!

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Playing with Squidoo

Pascal — Mon, 31 Dec 2007 09:24:57 +0000

Today, I spent some time playing with Squidoo, really just for fun and to help me understand what it is about. So I ended up creating a page about Organizing Wines since I’m in the process of building my own tiny cellar (really under the stairs) and I had a hard time finding much information about cellars and wine tracking. Hopefully this page will be useful for some people as well. While I was at it, I also created pages about organizing recipes and organizing books, but they need more work to be as useful.

The site is very easy to use and has a bunch of different modules to create a lens (that’s really a page) about any subject you’d like.

Squidoo also includes lots of lenses about recipes.

Oh, almost forgot: Happy New Year!!!

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Wild Mushroom Ragout Recipe

Pascal — Mon, 12 Jun 2006 06:36:52 +0000

Here’s a recipe you can use to accompany a variety of dishes. I have found that it works well with beef, pork, chicken, or lamb. The mushrooms get a lot of flavor from the wine and the broth, and this is a very tasty way to prepare mushrooms.

Total preparation time: 45 minutes

Ingredients:

2 table spoon Butter
1/2 table spoon finely chopped garlic
3-4 shallots (makes a generous half cup) finely chopped
4 cups of coarsely chopped mushrooms
salt and pepper
1/2 cup red wine (Carbernet Sauvigon works)
1 cup beef broth

First, start off by cleaning the mushrooms and chopping them coarsely. You don’t want to cut them too small as they will shrink quite a bit and it is nice to have something to sink your teeth into once you get to eat them. You can use any mushrooms that you have available. If you can’t find fresh one, you can use dried mushrooms. Just soak them in warm water for 20-30 minutes before starting.

If I can find them, I like to use 1 cup of morels, 1 cup of chanterelles, 1 cup of porcinis, and 1 cup of portabello mushrooms. The nice part about this recipe is that you get to experiment which combination of mushrooms you like best. Tell me what works for you!
Chop the garlic and the shallots.

In a large flat bottom pan, melt 1 table spoon of butter over medium heat. Once the butter is melted, saute the garlic and shallots for about 3 minutes till the shallots get soft.

Add the mushrooms, add salt and pepper and cook for 7 minutes.

Increase the heat to medium high and pour the wine. Cook for 2-3 minutes to reduce the wine to less than half what you put.

Reduce the heat to low, add the broth and simmer for about 25 minutes. Most of the liquid should be gone.
The last step is to add the remaining table spoon of butter and your are now ready to serve and enjoy!

It will reheats nicely so you may prepare in advance.

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Root:1 Cabernet

Pascal — Mon, 24 Apr 2006 06:45:56 +0000

For a wine picked at random, just based on how cool the bottle looked, I really got lucky. I tried to link to a picture so you could see for yourself, but root1wine site is all flash based (what are they thinking! sure, it looks good, but totally unpractical). In any case, for less than $11, this was a steal. It is a Cabernet Sauvignon from Chile, and I really enjoyed it. Mind you, this is no great Bordeaux, but nonetheless, something I’ll drink again. I wonder how well it ages. I guess I’ll just have to wait a few years to find out. Come back in a few years for an update…
And the bottle design is really neat (text waving around a grapevine’s root). And very informative too. If you are to believe what’s printed on the bottled (no paper here), they have some of the original french grapes from before the time the grapes in France were decimated by phylloxera, and reimported from California. This alone raises my view on wines from Chile. I had a few nice ones already, but this one trumps them all.

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