Creole Sauce

Feb. 11th, 2026 04:30
nverland: (Cooking)
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Creole Sauce
Prep: 10 minutes mins Cook: 30 minutes mins Total: 40 minutes mins Makes: 2-3 cups

Ingredients

2 tablespoons olive oil
1 tablespoon garlic, minced
⅓ cup onions, chopped
⅓ cup celery, chopped
⅓ cup green onions, chopped
⅓ cup green bell peppers, chopped
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1 14-ounce can roasted tomatoes
½ teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 cups chicken stock
2-3 teaspoons Creole seasoning
2-3 tablespoons butter

Instructions

Heat a medium skillet on medium-high heat and add oil, followed by garlic, onions, celery, bell pepper, green onions, oregano, and thyme. Cook for 3-4 minutes until onion wilts.
Add tomatoes, Worcestershire sauce, chicken broth, Creole seasoning, and cayenne pepper.
Bring to a boil, then reduce heat to low. Simmer until sauce slightly thickens, 15-20 minutes. Adjust with stock as needed.
Stir in green onions, cook for another minute, and add butter until melted.
Adjust seasonings with salt and pepper to taste, remove from heat, and serve warm with fish or desired protein.

Tips & Notes:

Make sure to cut the veggies into small, uniform dice shapes to cook them quickly and evenly.
No roasted tomatoes? Fresh or regular canned tomatoes will also work. The fresh tomatoes are juicier and will take a little longer to thicken.
denise: Image: Me, facing away from camera, on top of the Castel Sant'Angelo in Rome (Default)
[staff profile] denise posting in [site community profile] dw_news
Back in August of 2025, we announced a temporary block on account creation for users under the age of 18 from the state of Tennessee, due to the court in Netchoice's challenge to the law (which we're a part of!) refusing to prevent the law from being enforced while the lawsuit plays out. Today, I am sad to announce that we've had to add South Carolina to that list. When creating an account, you will now be asked if you're a resident of Tennessee or South Carolina. If you are, and your birthdate shows you're under 18, you won't be able to create an account.

We're very sorry to have to do this, and especially on such short notice. The reason for it: on Friday, South Carolina governor Henry McMaster signed the South Carolina Age-Appropriate Design Code Act into law, with an effective date of immediately. The law is so incredibly poorly written it took us several days to even figure out what the hell South Carolina wants us to do and whether or not we're covered by it. We're still not entirely 100% sure about the former, but in regards to the latter, we're pretty sure the fact we use Google Analytics on some site pages (for OS/platform/browser capability analysis) means we will be covered by the law. Thankfully, the law does not mandate a specific form of age verification, unlike many of the other state laws we're fighting, so we're likewise pretty sure that just stopping people under 18 from creating an account will be enough to comply without performing intrusive and privacy-invasive third-party age verification. We think. Maybe. (It's a really, really badly written law. I don't know whether they intended to write it in a way that means officers of the company can potentially be sentenced to jail time for violating it, but that's certainly one possible way to read it.)

Netchoice filed their lawsuit against SC over the law as I was working on making this change and writing this news post -- so recently it's not even showing up in RECAP yet for me to link y'all to! -- but here's the complaint as filed in the lawsuit, Netchoice v Wilson. Please note that I didn't even have to write the declaration yet (although I will be): we are cited in the complaint itself with a link to our August news post as evidence of why these laws burden small websites and create legal uncertainty that causes a chilling effect on speech. \o/

In fact, that's the victory: in December, the judge ruled in favor of Netchoice in Netchoice v Murrill, the lawsuit over Louisiana's age-verification law Act 456, finding (once again) that requiring age verification to access social media is unconstitutional. Judge deGravelles' ruling was not simply a preliminary injunction: this was a final, dispositive ruling stating clearly and unambiguously "Louisiana Revised Statutes §§51:1751–1754 violate the First Amendment of the U.S. Constitution, as incorporated by the Fourteenth Amendment of the U.S. Constitution", as well as awarding Netchoice their costs and attorney's fees for bringing the lawsuit. We didn't provide a declaration in that one, because Act 456, may it rot in hell, had a total registered user threshold we don't meet. That didn't stop Netchoice's lawyers from pointing out that we were forced to block service to Mississippi and restrict registration in Tennessee (pointing, again, to that news post), and Judge deGravelles found our example so compelling that we are cited twice in his ruling, thus marking the first time we've helped to get one of these laws enjoined or overturned just by existing. I think that's a new career high point for me.

I need to find an afternoon to sit down and write an update for [site community profile] dw_advocacy highlighting everything that's going on (and what stage the lawsuits are in), because folks who know there's Some Shenanigans afoot in their state keep asking us whether we're going to have to put any restrictions on their states. I'll repeat my promise to you all: we will fight every state attempt to impose mandatory age verification and deanonymization on our users as hard as we possibly can, and we will keep actions like this to the clear cases where there's no doubt that we have to take action in order to prevent liability.

In cases like SC, where the law takes immediate effect, or like TN and MS, where the district court declines to issue a temporary injunction or the district court issues a temporary injunction and the appellate court overturns it, we may need to take some steps to limit our potential liability: when that happens, we'll tell you what we're doing as fast as we possibly can. (Sometimes it takes a little while for us to figure out the exact implications of a newly passed law or run the risk assessment on a law that the courts declined to enjoin. Netchoice's lawyers are excellent, but they're Netchoice's lawyers, not ours: we have to figure out our obligations ourselves. I am so very thankful that even though we are poor in money, we are very rich in friends, and we have a wide range of people we can go to for help.)

In cases where Netchoice filed the lawsuit before the law's effective date, there's a pending motion for a preliminary injunction, the court hasn't ruled on the motion yet, and we're specifically named in the motion for preliminary injunction as a Netchoice member the law would apply to, we generally evaluate that the risk is low enough we can wait and see what the judge decides. (Right now, for instance, that's Netchoice v Jones, formerly Netchoice v Miyares, mentioned in our December news post: the judge has not yet ruled on the motion for preliminary injunction.) If the judge grants the injunction, we won't need to do anything, because the state will be prevented from enforcing the law. If the judge doesn't grant the injunction, we'll figure out what we need to do then, and we'll let you know as soon as we know.

I know it's frustrating for people to not know what's going to happen! Believe me, it's just as frustrating for us: you would not believe how much of my time is taken up by tracking all of this. I keep trying to find time to update [site community profile] dw_advocacy so people know the status of all the various lawsuits (and what actions we've taken in response), but every time I think I might have a second, something else happens like this SC law and I have to scramble to figure out what we need to do. We will continue to update [site community profile] dw_news whenever we do have to take an action that restricts any of our users, though, as soon as something happens that may make us have to take an action, and we will give you as much warning as we possibly can. It is absolutely ridiculous that we still have to have this fight, but we're going to keep fighting it for as long as we have to and as hard as we need to.

I look forward to the day we can lift the restrictions on Mississippi, Tennessee, and now South Carolina, and I apologize again to our users (and to the people who temporarily aren't able to become our users) from those states.

Cowboy Mashed Potatoes

Feb. 7th, 2026 06:44
nverland: (Cooking)
[personal profile] nverland posting in [community profile] recipecommunity
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Cowboy Mashed Potatoes
Total Time: 45 mins Servings: 8

Ingredients

2 lbs. Yukon gold or russet potatoes, peeled and cut into 1-inch chunks
1 1/4 tsp. salt
2 cups frozen fire-roasted whole kernel corn
4 strips bacon
1/2 cup chopped onion
2 fresh jalapeño, seeds removed and diced (1/4 cup)
2 cloves garlic, minced
1/2 cup butter, cut into pieces and softened
1/4 to 1/2 cup sour cream
3/4 cup shredded cheddar cheese
1/4 tsp. black pepper
1/4 cup sliced green onions

Directions

In a 5 to 6 qt. Dutch oven, add potatoes, 1 teaspoon salt and enough water to cover. Bring to boiling, then reduce heat to medium-low, cover and simmer 12 to 15 minutes or until potatoes are tender when pierced with a fork. Add frozen corn and cook for 2 minutes to heat through. Drain potatoes and corn, return to Dutch oven.
Meanwhile in a medium skillet over medium heat, cook bacon, flipping halfway, 7 to 8 minutes, or until crisp. Remove bacon from skillet with tongs and set aside on a paper towel lined plate, reserving bacon fat in skillet. Add onion, jalapeño and garlic. Cook and stir until tender and onions just begin to brown, about 5 minutes. Remove from heat.
Add onion mixture, butter and 1/4 cup sour cream to the potato mixture. Mash with a potato masher until desired consistency (it should still be chunky.) Stir in cheese, remaining 1/4 teaspoon salt and black pepper. Add more sour cream, if desired. Transfer to a serving dish. Crumble cooked bacon overtop and sprinkle with green onions.

Chicken Cordon Bleu Eggrolls

Feb. 4th, 2026 04:32
nverland: (Cooking)
[personal profile] nverland posting in [community profile] recipecommunity
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Chicken Cordon Bleu Eggrolls
Yield: approximately 1 dozen small eggrolls

1 1/2 cups cooked chicken, diced very small
4 ounces black forest ham, sliced deli thin and then chopped into 1/4" pieces
4 ounces Swiss or Havarti cheese, sliced deli thin and then chopped into 1/4" pieces
1 package spring roll wrappers
1 egg, beaten
2 cups coconut oil, or flavorless cooking oil of your choice
Honey Mustard Dipping Sauce

In a medium size bowl, combine the chicken, ham and cheese pieces and stir to mix thoroughly. Separate the spring roll wrappers and set aside. Beat the egg in a small bowl and set aside as well.

Place a single wrapper on a large plate and scoop a heaping tablespoon of the mixture into the center of it. Roll from the corner in and fold in the sides as you go. Dip a finger in the beaten egg and seal the edge with egg. Set aside on a clean plate. Repeat until all of the egg rolls have been made.

FRYING INSTRUCTIONS: In a heavy weight sauce pan, heat the oil. The oil should never be hot enough to smoke, but it should be hot enough to sizzle when you place an egg roll in the oil. Cook the egg rolls in batches, turning them as needed in the shallow oil. Remove the egg rolls using your tongs and set aside to drain slightly on a wire rack over a pan or on a paper towel lined plate.

OR

BAKING INSTRUCTIONS: Preheat oven to 425 degrees. Place the rolls on a silicone lined baking sheet (or grease the metal baking sheet). Brush the rolls lightly with oil and then place in the oven. Turn the rolls over after 10 minutes cooking and bake about 5 minutes more, or until they are golden brown.

Let rest for a few minutes before eating. The cheese will be very hot. Serve warm with Honey Mustard Dipping Sauce.

Honey Mustard Dipping Sauce and Salad Dressing

1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice

In a small bowl, whisk together all ingredients. Cover and chill in the refrigerator at least an hour, preferably overnight.
mark: A photo of Mark kneeling on top of the Taal Volcano in the Philippines. It was a long hike. (Default)
[staff profile] mark posting in [site community profile] dw_maintenance

Hi all!

I'm doing some minor operational work tonight. It should be transparent, but there's always a chance that something goes wrong. The main thing I'm touching is testing a replacement for Apache2 (our web server software) in one area of the site.

Thank you!

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[personal profile] ysabetwordsmith posting in [community profile] recipecommunity
Maple Syrup: 40 Tried & True Recipes
Paperback – Lay Flat, February 11, 2020
by Corrine Kozlak (Author), Kevin Scott Ramos (Photographer)


Today we finished reading our first cookbook of the year. \o/ We bought this just a couple weeks ago at the small farm show. Our friends at Golden Ridge Farms had their maple root beer and also these cookbooks. I had just seen a different book that was mostly history and only a few recipes, so when I spotted this one, I pounced on it. The front matter includes a table of contents, Preface, Tree to Table, Maple Syrup History, How Maple Syrup Is Made, Maple Syrup Grading, Sugar Shack Fun, Do-It-Yourself Maple Syruping or Backyard Sugaring, and Cooking and Baking with Maple Syrup. The recipe chapters are Breads and Breakfast, Entrees, Sides, Sweets and Desserts, Appetizers and Beverages. The index in the back does include both ingredients and titles, but is not greatly detailed.

Read more... )

Waffle-Iron Pizzas

Jan. 31st, 2026 07:43
nverland: (Cooking)
[personal profile] nverland posting in [community profile] recipecommunity
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Waffle-Iron Pizzas
Yield:4 servings Prep:10 min Cook:20 min

Ingredients

1 package (16.3 ounces) large refrigerated buttermilk biscuits
1 cup shredded part-skim mozzarella cheese
24 slices turkey pepperoni (about 1-1/2 ounces)
2 ready-to-serve fully cooked bacon strips, chopped
Pizza sauce, warmed

Directions

Roll or press biscuits to fit waffle maker. On 1 biscuit, place 1/4 cup cheese, 6 slices pepperoni and 1 scant tablespoon chopped bacon to within 1/2 in. of edges. Top with a second biscuit, folding bottom edge over top edge and pressing to seal completely.
Bake in a preheated waffle maker according to manufacturer's directions until golden brown, 4-5 minutes. Repeat with remaining ingredients. Serve with pizza sauce.
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