I figured it was time to make use of the Links section of this website to post some of the links that I visit daily or find important enough to mention.
From left to right on my browser quick link bar:
Homestarrunner.com - the funniest and best running flash animation cartoon online. These guys are brilliant and if you haven't become a weekly watcher of Homestar Runner and his friends, then where have you been for the past three years? read more »
On her way to her TA hours on Monday, a flyer posted on the wall of the Talmage building caught Rebecca's eye. It said "Want to play with robots?" Before even noticing that it payed $10 dollars for one hour's worth of play, she immediately knew that I would love to play with robots. We found the research group and signed up to play with the robot, and it was a blast. Their research group was putting together a paper on human-robot interaction for a conference (one of Rebecca's professors this semester is on the chair for the conference). read more »
Well, Wayne jumped the gun and already posted some things about last week. Oh well, makes my job easier, right? read more »
For the meatballs:
1/2 lb ground beef or lamb
1/4 cup grated onion
1/2 cup bread crumbs
1 egg
3 TBS grated parmesan cheese
salt and pepper
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For the soup:
6 cups meat broth/stock
2 cups chopped cabbage
1 cup tiny pasta (we liked chopped linguini)
4 TBS chopped fresh parsley
2 egg yolks
2 TBS lemon juice
To make the meatballs, combine the meat, onion, bread crumbs, egg, cheese and salt and pepper in a bowl and mix. Form meatballs into small 1/2 inch diameter balls. Set aside read more »
1 box devil's food cake mix
1 egg
1/2 cup oil
1 1/2 TBS water
1 can cream cheese frosting
Preheat the oven to 350 degrees. Mix egg, oil, water and cake mix in a bowl. This should create a cookie dough like substance. Add the water last, slowly, to make sure your dough doesn't get too gooey. Roll the dough into very small balls, no larger than 1/2 inch in diameter. Cook on a cookie sheet in the oven for 6 - 8 minutes, or until they take shape and aren't stiff. You need to decide if you want hard cookies or soft ones. I like them soft. Let the cookies cool. Then match the different sizes of cookies in pairs, filling the center with the frosting. Any frosting will work, but I think that a store bought cream cheese frosting works the best.
We're number one! We're number one!
Okay. Maybe not number uno, but if you go to google and type in: "Wayne and Rebecca Madsen" into their search engine, without quotes, you get our website as the top ranked site. How cool!
Also, if you go type in just "Wayne Madsen", sans quotes, our website is like sixth on the list. We're moving up in the world!
6 swordfish steaks, each about 6 oz. [You can instead use beef as well]
1 onion, grated
3 TBS fresh lemon juice
2 cloves garlic, minced
2 TBS ground coriander
pinch of cayenne
1 tsp. paprika (preferrably turkish)
1/4 cup olive oil (extra virgin)
6 bay leaves
salt and pepper
Place the swordfish in a shallow nonreactive container. In a bowl, whisk together the onion, lemon juice, garlic, coriander, cayenne, paprika and 1/4 cup oil. Pour over fish and cover with the bay leaves. Cover and marinate for at least a day. Immediately before cooking, sprinkle one side with salt and pepper. Grill over heat, brushing each side with any leftover sauce. Serve and enjoy!
2 oz. unsweetened chocolate
1/3 cup cocoa powder
1 1/2 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 tsp. vanilla extract
Melt the chocolate and gradually whisk in the cocoa, stirring constantly, until smooth. Whisk in a little milk at a time and keep heating until blended. Let cool completely (in a fridge or something).
Whisk the eggs in a separate mixing bowl until fluffy, about 2 minutes. Whisk in the sugar and blend well. Add the cream and vanilla and whisk to blend. Air is very important to make this mixture light and fluffy.
Pour the chocolate mixture into the cream mixture and blend. Refridgerate until very cold, approximately 1-3 hours. We like to leave ours in the fridge overnight. Then stick in a quart ice cream maker and follow the manufacturer's instructions.
Crespelle:
4 eggs
2 TBSP vegetable oil
pinch of salt
1 1/2 cups white flour
2 2/3 cups milk and water (half each usually)
1-2 TBSP vegetable oil or melted butter for cooking the crepes
Sauce:
1/4 cup olive oil
3 cups chopped onions
3 celery stalks, thinly sliced
4 large garlic cloves, minced
8 fresh basil leaves, chopped (1/2 tsp dried)
1 tsp chopped fresh oregano (1 tsp dried)
2 28-ounce cans Italian plum tomatoes
salt and freshly ground black pepper to taste
read more »
