- 1 bag, 16oz. dried split peas
- 8 cups hot water or 8 cups chicken broth (I use about 6 cups broth, and then after it all has cooked, I add milk or 1/2 and 1/2 for the other 2 cups and then blend with a immersion blender)
- 1 – 2 lbs. ham, cut into cubes (you can get this from the deli counter or just buy a piece of ham
- 1 cup each: chopped onion, chopped celery, chopped carrots
- 1 bay leaf
- 1 Tbs. lemon juice (optional, I do not use because I add the milk/1/2 and 1/2 and this won’t go with lemon juice)
For those family and friends wanting to know more about where I am currently working, I have made the two following brochures available:
This is one of my favorite nature time lapses out there. The user who created this one has tons of great time lapse footage. His youtube page is found here.
Cook Time: 40 min
Yield: 4 servings
- 1 cup pastina pasta (or any small pasta)
- 2 tablespoons olive oil
- 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 cup diced onion (about 1/2 a small onion)
- 1 clove garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup shredded mozzarella
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 tablespoon butter, plus more for buttering the baking dish
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
I just discovered this amazing site that allows you to edit images (photoshop style): phoenix image editor.
There is also a program for vectors: raven
Falcon is great for marking up images
Peacock is somewhat of a visual laboratory. It allows its users to experiment with pixel based images in crazy ways. Import resources and try messing around with it