Wednesday, March 10, 2010

Zeppelins In An Orange Fog

Continuing with the gluten-free theme of the last post, this recipe's moniker comes from old restaurant speak for sausage and mashed potatoes. In this case, I use sweet potatoes and Vermont apple-smoked sausage, although most any sausage ought to work for GF except for beer brats.

This is an easy one to prepare, and nice during the cold months when you get home and don't have a lot of energy. The proportions are sized for 1-2 persons, depending how hungry you are (but please, don't gorge ... it's unsexy).


- 2 Sausages (again, the ones seasoned with Vermont maple syrup and apple pair well here)
- 1 medium sweet potato (use more if you want leftovers)
- Dash salt (preferably kosher or sea)
- 1/3 cup milk (more or less to taste depending how creamy you like your mashed potatoes, and also depending on whether you're using skim, 1 or 2%, or whole milk).
- 1/2 tbsp unsalted butter (room temperature)

First, put water on to boil in a medium saucepan, taking care to pour enough water to boil the potato. Then, peel the sweet potato and cut into chunks. When the water reaches a healthy boil, put them in and boil until soft enough to break apart with a fork.

In the meantime, heat a skillet to medium and place the sausages on it, turning occasionally. When fully cooked, the sausages should be browned on both sides.

Drain the sweet potato chunks when they are boiled, and place in a food processor. Add milk, salt and butter. Blend on medium speed until desired consistency is reached.

Plate and enjoy. A nice glass of cold white wine, or a warm cider, will pair nicely.

Tonight's music: Nothing Like The Sun by Sting

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Tuesday, March 9, 2010

Red Broccoli Salad

I decided on another salad this week. And this time, there is no lettuce! The recipe is adapted from, and is also a response to a recent comment by a Facebook reader who requested a gluten-free recipe. I felt up to the challenge, so my next few entries will not only be fine and delicious, but also GF.

This salad requires some time to chill in the fridge, so be prepared for it to hang out in there for an hour or two before go time.

This salad is fairly hearty, so if you are serving this dish as a meal, you can always increase the amount of the more substantial ingredients (i.e., broccoli and bacon). As per usual, I have adapted some of the ingredients, and have adjusted the portion sizes for 1-2 people (hence all of the 'handful' amounts). Further, the dressing is mayonnaise-based, and in that case, less is always more -- always take care not to overdo the dressing.

The link to the original recipe is included at the end of this post.


2 strips bacon
2 cups broccoli, chopped
Handful chopped celery
Handful minced green onions
Handful diced red onion
1/2 cup seedless grapes, halved
Handful of toasted almonds, crushed

For dressing:

Dash Turbinado sugar (i.e., Sugar in the Raw)
3/4 Tbsp Rice Vinegar
1/4 cup real mayonaisse

First, prepare the dressing. If you're adding it to the salad straight away, then place in the fridge to chill while you prep the salad. Otherwise, you could prepare it up to a day before.

In a medium skillet, cook bacon until crispy. Soak grease with paper towel and allow to cool.

Meanwhile, chop, mince and crush the ingredients as indicated. Combine in a bowl. When bacon is ready, crush into salad mix. Then, toss with dressing and let chill for at least an hour.

When ready, eat. Enjoy with a nice, cold glass of white wine.

View the original recipe.

This evening's music: Genuine Negro Jig by the Carolina Chocolate Drops

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