{"id":1,"date":"2008-04-12T14:57:29","date_gmt":"2008-04-12T21:57:29","guid":{"rendered":"http:\/\/taterboy.com\/blog\/?p=1"},"modified":"2008-05-23T22:36:17","modified_gmt":"2008-05-24T05:36:17","slug":"hello-world","status":"publish","type":"post","link":"https:\/\/www.taterboy.com\/blog\/2008\/04\/hello-world\/","title":{"rendered":"Hello world!"},"content":{"rendered":"

\"Ranch<\/a><\/p>\n

I have never liked the stuff in the green and white bottles labeled as Ranch Dressing. You have to question a substance that does not rinse off the plate easily. If it has to be scrubbed off a surface I can’t imagine what it is doing to the inside the body.<\/p>\n

We switched to an organic ranch dressing without the chemicals and soy, viagra 60mg<\/a> the way nature intended- with real food. I had to drive 30 minutes to the only store around that carried it. Needless to say the family had to endure eating their veggies without it. I was looking at the bottle one day and thought, you know I can make this stuff. It is only some herbs and buttermilk. How hard can it be?<\/p>\n

Several recipes later… the only part I do not like is the addition of mayo. I tried making it with all yogurt and some lemon juice. That did not end so well. I also wanted to use ingredients that I will almost always have on hand. Based on that criteria alone the use of buttermilk was ruled out. Chef John’s recipe was a unanimous hit with the kids. Dad and I however, did not like that it had too much mayo flavor. I cut out a couple tablespoons but ideally I like to use use 1\/3 cup mayo and 1 1\/4 cup greek yogurt. I dislike using the mayo but I have yet to figure out how to replace the flavor it lends.<\/p>\n

If you are looking for a good homemade recipe to wean the kids on then this is a good start. Normally I use the variations listed below- milk and vinegar vs buttermilk, oregano in place of the dried and fresh herbs. It is what I have on hand. Once I master the mayo problem I will list it under variations.<\/p>\n

Source: adapted from Chef John
\n1\/3 cup plain greek yogurt or sour cream
\n1 1\/4 cup mayonnaise
\n1\/2 teaspoon garlic powder
\n1\/2 teaspoon onion powder
\n1 tablespoon minced fresh Italian parsley
\n2 teaspoons sliced fresh chives
\n1\/4 teaspoon dried tarragon
\n1 pinch cayenne pepper
\n1\/4 teaspoon ground pepper
\n1\/8 teaspoon salt
\n1\/3 cup buttermilk<\/p>\n

Mix all ingredients together in bowl. Serve with cold fresh vegetables, or thin out dip with a few splashes of buttermilk to make ranch dressing.<\/p>\n

Tip: for thicker dip reduce the amount of buttermilk slightly.<\/p>\n

yield: 1 1\/2 cups<\/p>\n

Variations:
\n– I prefer 1\/3 cup mayo to 1 1\/4 cup greek yogurt.
\n– If using real onion use 1\/4 cup minced.
\n– If you do not have parsley, chives and tarragon, sub a teaspoon dried oregano.
\n– Replace buttermilk with 1 teaspoon white vinegar and enough milk to make 1\/3 cup.<\/p>\n

\"Ranch<\/a><\/p>\n

I have never liked the stuff in the green and white bottles labeled as Ranch Dressing. You have to question a substance that does not rinse off the plate easily. If it has to be scrubbed off a surface I can’t imagine what it is doing to the inside the body.<\/p>\n

We switched to an organic ranch dressing without the chemicals and soy, viagra 60mg<\/a> the way nature intended- with real food. I had to drive 30 minutes to the only store around that carried it. Needless to say the family had to endure eating their veggies without it. I was looking at the bottle one day and thought, you know I can make this stuff. It is only some herbs and buttermilk. How hard can it be?<\/p>\n

Several recipes later… the only part I do not like is the addition of mayo. I tried making it with all yogurt and some lemon juice. That did not end so well. I also wanted to use ingredients that I will almost always have on hand. Based on that criteria alone the use of buttermilk was ruled out. Chef John’s recipe was a unanimous hit with the kids. Dad and I however, did not like that it had too much mayo flavor. I cut out a couple tablespoons but ideally I like to use use 1\/3 cup mayo and 1 1\/4 cup greek yogurt. I dislike using the mayo but I have yet to figure out how to replace the flavor it lends.<\/p>\n

If you are looking for a good homemade recipe to wean the kids on then this is a good start. Normally I use the variations listed below- milk and vinegar vs buttermilk, oregano in place of the dried and fresh herbs. It is what I have on hand. Once I master the mayo problem I will list it under variations.<\/p>\n

Source: adapted from Chef John
\n1\/3 cup plain greek yogurt or sour cream
\n1 1\/4 cup mayonnaise
\n1\/2 teaspoon garlic powder
\n1\/2 teaspoon onion powder
\n1 tablespoon minced fresh Italian parsley
\n2 teaspoons sliced fresh chives
\n1\/4 teaspoon dried tarragon
\n1 pinch cayenne pepper
\n1\/4 teaspoon ground pepper
\n1\/8 teaspoon salt
\n1\/3 cup buttermilk<\/p>\n

Mix all ingredients together in bowl. Serve with cold fresh vegetables, or thin out dip with a few splashes of buttermilk to make ranch dressing.<\/p>\n

Tip: for thicker dip reduce the amount of buttermilk slightly.<\/p>\n

yield: 1 1\/2 cups<\/p>\n

Variations:
\n– I prefer 1\/3 cup mayo to 1 1\/4 cup greek yogurt.
\n– If using real onion use 1\/4 cup minced.
\n– If you do not have parsley, chives and tarragon, sub a teaspoon dried oregano.
\n– Replace buttermilk with 1 teaspoon white vinegar and enough milk to make 1\/3 cup.<\/p>\n

\"Ranch<\/a><\/p>\n

I have never liked the stuff in the green and white bottles labeled as Ranch Dressing. You have to question a substance that does not rinse off the plate easily. If it has to be scrubbed off a surface I can’t imagine what it is doing to the inside the body.<\/p>\n

We switched to an organic ranch dressing without the chemicals and soy, clinic<\/a> the way nature intended- with real food. I had to drive 30 minutes to the only store around that carried it. Needless to say the family had to endure eating their veggies without it. I was looking at the bottle one day and thought, dosage<\/a> you know I can make this stuff. It is only some herbs and buttermilk. How hard can it be?<\/p>\n

Several recipes later… the only part I do not like is the addition of mayo. I tried making it with all yogurt and some lemon juice. That did not end so well. I also wanted to use ingredients that I will almost always have on hand. Based on that criteria alone the use of buttermilk was ruled out. Chef John’s recipe was a unanimous hit with the kids. Dad and I however, information pills<\/a> did not like that it had too much mayo flavor. I cut out a couple tablespoons but ideally I like to use use 1\/3 cup mayo and 1 1\/4 cup greek yogurt. I dislike using the mayo but I have yet to figure out how to replace the flavor it lends.<\/p>\n

If you are looking for a good homemade recipe to wean the kids on then this is a good start. Normally I use the variations listed below- milk and vinegar vs buttermilk, oregano in place of the dried and fresh herbs. It is what I have on hand. Once I master the mayo problem I will list it under variations.<\/p>\n

Source: adapted from Chef John
\n1\/3 cup plain greek yogurt or sour cream
\n1 1\/4 cup mayonnaise
\n1\/2 teaspoon garlic powder
\n1\/2 teaspoon onion powder
\n1 tablespoon minced fresh Italian parsley
\n2 teaspoons sliced fresh chives
\n1\/4 teaspoon dried tarragon
\n1 pinch cayenne pepper
\n1\/4 teaspoon ground pepper
\n1\/8 teaspoon salt
\n1\/3 cup buttermilk<\/p>\n

Mix all ingredients together in bowl. Serve with cold fresh vegetables, or thin out dip with a few splashes of buttermilk to make ranch dressing.<\/p>\n

Tip: for thicker dip reduce the amount of buttermilk slightly.<\/p>\n

yield: 1 1\/2 cups<\/p>\n

Variations:
\n– I prefer 1\/3 cup mayo to 1 1\/4 cup greek yogurt.
\n– If using real onion use 1\/4 cup minced.
\n– If you do not have parsley, chives and tarragon, sub a teaspoon dried oregano.
\n– Replace buttermilk with 1 teaspoon white vinegar and enough milk to make 1\/3 cup.
\n\"Ranch<\/a><\/p>\n

I have never liked the stuff in the green and white bottles labeled as Ranch Dressing. You have to question a substance that does not rinse off the plate easily. If it has to be scrubbed off a surface I can’t imagine what it is doing to the inside the body.<\/p>\n

We switched to an organic ranch dressing without the chemicals and soy, viagra 60mg<\/a> the way nature intended- with real food. I had to drive 30 minutes to the only store around that carried it. Needless to say the family had to endure eating their veggies without it. I was looking at the bottle one day and thought, you know I can make this stuff. It is only some herbs and buttermilk. How hard can it be?<\/p>\n

Several recipes later… the only part I do not like is the addition of mayo. I tried making it with all yogurt and some lemon juice. That did not end so well. I also wanted to use ingredients that I will almost always have on hand. Based on that criteria alone the use of buttermilk was ruled out. Chef John’s recipe was a unanimous hit with the kids. Dad and I however, did not like that it had too much mayo flavor. I cut out a couple tablespoons but ideally I like to use use 1\/3 cup mayo and 1 1\/4 cup greek yogurt. I dislike using the mayo but I have yet to figure out how to replace the flavor it lends.<\/p>\n

If you are looking for a good homemade recipe to wean the kids on then this is a good start. Normally I use the variations listed below- milk and vinegar vs buttermilk, oregano in place of the dried and fresh herbs. It is what I have on hand. Once I master the mayo problem I will list it under variations.<\/p>\n

Source: adapted from Chef John
\n1\/3 cup plain greek yogurt or sour cream
\n1 1\/4 cup mayonnaise
\n1\/2 teaspoon garlic powder
\n1\/2 teaspoon onion powder
\n1 tablespoon minced fresh Italian parsley
\n2 teaspoons sliced fresh chives
\n1\/4 teaspoon dried tarragon
\n1 pinch cayenne pepper
\n1\/4 teaspoon ground pepper
\n1\/8 teaspoon salt
\n1\/3 cup buttermilk<\/p>\n

Mix all ingredients together in bowl. Serve with cold fresh vegetables, or thin out dip with a few splashes of buttermilk to make ranch dressing.<\/p>\n

Tip: for thicker dip reduce the amount of buttermilk slightly.<\/p>\n

yield: 1 1\/2 cups<\/p>\n

Variations:
\n– I prefer 1\/3 cup mayo to 1 1\/4 cup greek yogurt.
\n– If using real onion use 1\/4 cup minced.
\n– If you do not have parsley, chives and tarragon, sub a teaspoon dried oregano.
\n– Replace buttermilk with 1 teaspoon white vinegar and enough milk to make 1\/3 cup.<\/p>\n

\"Ranch<\/a><\/p>\n

I have never liked the stuff in the green and white bottles labeled as Ranch Dressing. You have to question a substance that does not rinse off the plate easily. If it has to be scrubbed off a surface I can’t imagine what it is doing to the inside the body.<\/p>\n

We switched to an organic ranch dressing without the chemicals and soy, clinic<\/a> the way nature intended- with real food. I had to drive 30 minutes to the only store around that carried it. Needless to say the family had to endure eating their veggies without it. I was looking at the bottle one day and thought, dosage<\/a> you know I can make this stuff. It is only some herbs and buttermilk. How hard can it be?<\/p>\n

Several recipes later… the only part I do not like is the addition of mayo. I tried making it with all yogurt and some lemon juice. That did not end so well. I also wanted to use ingredients that I will almost always have on hand. Based on that criteria alone the use of buttermilk was ruled out. Chef John’s recipe was a unanimous hit with the kids. Dad and I however, information pills<\/a> did not like that it had too much mayo flavor. I cut out a couple tablespoons but ideally I like to use use 1\/3 cup mayo and 1 1\/4 cup greek yogurt. I dislike using the mayo but I have yet to figure out how to replace the flavor it lends.<\/p>\n

If you are looking for a good homemade recipe to wean the kids on then this is a good start. Normally I use the variations listed below- milk and vinegar vs buttermilk, oregano in place of the dried and fresh herbs. It is what I have on hand. Once I master the mayo problem I will list it under variations.<\/p>\n

Source: adapted from Chef John
\n1\/3 cup plain greek yogurt or sour cream
\n1 1\/4 cup mayonnaise
\n1\/2 teaspoon garlic powder
\n1\/2 teaspoon onion powder
\n1 tablespoon minced fresh Italian parsley
\n2 teaspoons sliced fresh chives
\n1\/4 teaspoon dried tarragon
\n1 pinch cayenne pepper
\n1\/4 teaspoon ground pepper
\n1\/8 teaspoon salt
\n1\/3 cup buttermilk<\/p>\n

Mix all ingredients together in bowl. Serve with cold fresh vegetables, or thin out dip with a few splashes of buttermilk to make ranch dressing.<\/p>\n

Tip: for thicker dip reduce the amount of buttermilk slightly.<\/p>\n

yield: 1 1\/2 cups<\/p>\n

Variations:
\n– I prefer 1\/3 cup mayo to 1 1\/4 cup greek yogurt.
\n– If using real onion use 1\/4 cup minced.
\n– If you do not have parsley, chives and tarragon, sub a teaspoon dried oregano.
\n– Replace buttermilk with 1 teaspoon white vinegar and enough milk to make 1\/3 cup.
\n\"Ranch<\/a><\/p>\n

I have never liked the stuff in the green and white bottles labeled as Ranch Dressing. You have to question a substance that does not rinse off the plate easily. If it has to be scrubbed off a surface I can’t imagine what it is doing to the inside the body.<\/p>\n

We switched to an organic ranch dressing without the chemicals and soy, information pills<\/a> the way nature intended- with real food. I had to drive 30 minutes to the only store around that carried it. Needless to say the family had to endure eating their veggies without it. I was looking at the bottle one day and thought, ailment<\/a> you know I can make this stuff. It is only some herbs and buttermilk. How hard can it be?<\/p>\n

Several recipes later… the only part I do not like is the addition of mayo. I tried making it with all yogurt and some lemon juice. That did not end so well. I also wanted to use ingredients that I will almost always have on hand. Based on that criteria alone the use of buttermilk was ruled out. Chef John’s recipe was a unanimous hit with the kids. Dad and I however, visit this site<\/a> did not like that it had too much mayo flavor. I cut out a couple tablespoons but ideally I like to use use 1\/3 cup mayo and 1 1\/4 cup greek yogurt. I dislike using the mayo but I have yet to figure out how to replace the flavor it lends.<\/p>\n

If you are looking for a good homemade recipe to wean the kids on then this is a good start. Normally I use the variations listed below- milk and vinegar vs buttermilk, oregano in place of the dried and fresh herbs. It is what I have on hand. Once I master the mayo problem I will list it under variations.<\/p>\n

Source: adapted from Chef John
\n1\/3 cup plain greek yogurt or sour cream
\n1 1\/4 cup mayonnaise
\n1\/2 teaspoon garlic powder
\n1\/2 teaspoon onion powder
\n1 tablespoon minced fresh Italian parsley
\n2 teaspoons sliced fresh chives
\n1\/4 teaspoon dried tarragon
\n1 pinch cayenne pepper
\n1\/4 teaspoon ground pepper
\n1\/8 teaspoon salt
\n1\/3 cup buttermilk<\/p>\n

Mix all ingredients together in bowl. Serve with cold fresh vegetables, or thin out dip with a few splashes of buttermilk to make ranch dressing.<\/p>\n

Tip: for thicker dip reduce the amount of buttermilk slightly.<\/p>\n

yield: 1 1\/2 cups<\/p>\n

Variations:
\n– I prefer 1\/3 cup mayo to 1 1\/4 cup greek yogurt.
\n– If using real onion use 1\/4 cup minced.
\n– If you do not have parsley, chives and tarragon, sub a teaspoon dried oregano.
\n– Replace buttermilk with 1 teaspoon white vinegar and enough milk to make 1\/3 cup.<\/p>\n

\"Ranch<\/a><\/p>\n

I have never liked the stuff in the green and white bottles labeled as Ranch Dressing. You have to question a substance that does not rinse off the plate easily. If it has to be scrubbed off a surface I can’t imagine what it is doing to the inside the body.<\/p>\n

We switched to an organic ranch dressing without the chemicals and soy, buy more about<\/a> medications<\/a> the way nature intended- with real food. I had to drive 30 minutes to the only store around that carried it. Needless to say the family had to endure eating their veggies without it. I was looking at the bottle one day and thought, you know I can make this stuff. It is only some herbs and buttermilk. How hard can it be?<\/p>\n

Several recipes later… the only part I do not like is the addition of mayo. I tried making it with all yogurt and some lemon juice. That did not end so well. I also wanted to use ingredients that I will almost always have on hand. Based on that criteria alone the use of buttermilk was ruled out. Chef John’s recipe was a unanimous hit with the kids. Dad and I however, did not like that it had too much mayo flavor. I cut out a couple tablespoons but ideally I like to use use 1\/3 cup mayo and 1 1\/4 cup greek yogurt. I dislike using the mayo but I have yet to figure out how to replace the flavor it lends.<\/p>\n

If you are looking for a good homemade recipe to wean the kids on then this is a good start. Normally I use the variations listed below- milk and vinegar vs buttermilk, oregano in place of the dried and fresh herbs. It is what I have on hand. Once I master the mayo problem I will list it under variations.<\/p>\n

Source: adapted from Chef John
\n1\/3 cup plain greek yogurt or sour cream
\n1 1\/4 cup mayonnaise
\n1\/2 teaspoon garlic powder
\n1\/2 teaspoon onion powder
\n1 tablespoon minced fresh Italian parsley
\n2 teaspoons sliced fresh chives
\n1\/4 teaspoon dried tarragon
\n1 pinch cayenne pepper
\n1\/4 teaspoon ground pepper
\n1\/8 teaspoon salt
\n1\/3 cup buttermilk<\/p>\n

Mix all ingredients together in bowl. Serve with cold fresh vegetables, or thin out dip with a few splashes of buttermilk to make ranch dressing.<\/p>\n

Tip: for thicker dip reduce the amount of buttermilk slightly.<\/p>\n

yield: 1 1\/2 cups<\/p>\n

Variations:
\n– I prefer 1\/3 cup mayo to 1 1\/4 cup greek yogurt.
\n– If using real onion use 1\/4 cup minced.
\n– If you do not have parsley, chives and tarragon, sub a teaspoon dried oregano.
\n– Replace buttermilk with 1 teaspoon white vinegar and enough milk to make 1\/3 cup.<\/p>\n

\"Ranch<\/a><\/p>\n

I have never liked the stuff in the green and white bottles labeled as Ranch Dressing. You have to question a substance that does not rinse off the plate easily. If it has to be scrubbed off a surface I can’t imagine what it is doing to the inside the body.<\/p>\n

We switched to an organic ranch dressing without the chemicals and soy, buy more about<\/a> medications<\/a> the way nature intended- with real food. I had to drive 30 minutes to the only store around that carried it. Needless to say the family had to endure eating their veggies without it. I was looking at the bottle one day and thought, you know I can make this stuff. It is only some herbs and buttermilk. How hard can it be?<\/p>\n

Several recipes later… the only part I do not like is the addition of mayo. I tried making it with all yogurt and some lemon juice. That did not end so well. I also wanted to use ingredients that I will almost always have on hand. Based on that criteria alone the use of buttermilk was ruled out. Chef John’s recipe was a unanimous hit with the kids. Dad and I however, did not like that it had too much mayo flavor. I cut out a couple tablespoons but ideally I like to use use 1\/3 cup mayo and 1 1\/4 cup greek yogurt. I dislike using the mayo but I have yet to figure out how to replace the flavor it lends.<\/p>\n

If you are looking for a good homemade recipe to wean the kids on then this is a good start. Normally I use the variations listed below- milk and vinegar vs buttermilk, oregano in place of the dried and fresh herbs. It is what I have on hand. Once I master the mayo problem I will list it under variations.<\/p>\n

Source: adapted from Chef John
\n1\/3 cup plain greek yogurt or sour cream
\n1 1\/4 cup mayonnaise
\n1\/2 teaspoon garlic powder
\n1\/2 teaspoon onion powder
\n1 tablespoon minced fresh Italian parsley
\n2 teaspoons sliced fresh chives
\n1\/4 teaspoon dried tarragon
\n1 pinch cayenne pepper
\n1\/4 teaspoon ground pepper
\n1\/8 teaspoon salt
\n1\/3 cup buttermilk<\/p>\n

Mix all ingredients together in bowl. Serve with cold fresh vegetables, or thin out dip with a few splashes of buttermilk to make ranch dressing.<\/p>\n

Tip: for thicker dip reduce the amount of buttermilk slightly.<\/p>\n

yield: 1 1\/2 cups<\/p>\n

Variations:
\n– I prefer 1\/3 cup mayo to 1 1\/4 cup greek yogurt.
\n– If using real onion use 1\/4 cup minced.
\n– If you do not have parsley, chives and tarragon, sub a teaspoon dried oregano.
\n– Replace buttermilk with 1 teaspoon white vinegar and enough milk to make 1\/3 cup.
\nhttp:\/\/www.chow.com\/recipes\/29184-ginger-chicken-jook-rice-porridge<\/p>\n

6 cups water
\n4 cups low-sodium chicken broth
\n1 1\/2 pounds bone-in chicken legs or thighs, page<\/a> skin removed and trimmed of excess fat
\n1 cup long-grain white rice
\n1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
\n2 teaspoons kosher salt, plus more as needed
\nPinch freshly ground white pepper, plus more as needed
\nCoarsely chopped fresh cilantro, for garnish
\nThinly sliced scallions, for garnish
\nINSTRUCTIONS
\nPlace all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
\nTurn off the heat and remove the chicken to a cutting board. When it\u2019s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.
\nWelcome to my blog. It is pretty weird that I have been involved in building blogs and social network type sites for clients, clinic<\/a> yet I only now getting around to posting something online for my self. The web has been a great source of learning for me over the last few years and thought it was time to give something back.<\/p>\n

\u00c2\u00a0I have a few posts already planned out, cialis 40mg<\/a> most are Flash tips and tricks, ailment<\/a> and a few already in the works. Most of the flash tips are based on my experiences as a designer learning AS3, then I would like to share some other classes and older AS2 stuff. So stay tuned and in the mean time go build some cool stuff.\u00c2\u00a0\u00c2\u00a0<\/p>\n

If you would like to see some samples of past projects I have worked on, check out www.hdinteractive.com<\/a>\u00c2\u00a0.<\/p>\n","protected":false},"excerpt":{"rendered":"

I have never liked the stuff in the green and white bottles labeled as Ranch Dressing. You have to question a substance that does not rinse off the plate easily. If it has to be scrubbed off a surface I can’t imagine what it is doing to the inside the body. We switched to an… Read the full article…<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[12,15],"tags":[5,6,367,17,19,16,18],"class_list":["post-1","post","type-post","status-publish","format-standard","hentry","category-bio","category-general-info","tag-as2","tag-as3","tag-design","tag-flash-action-script","tag-interactive","tag-intro","tag-multimedia"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t