I love pwgen for passwords. They are simple and strong, pharmacy but it can be a pain to kick over to the terminal whenever I need one.
So, mind I made a super simple Alfred Workflow for this.
Basically, you type in “pw”, “pwgen” or “password” and it will generate and copy a 40 character password into your clipboard/open app.
You can use the “secure” option to generate stronger, less memorable passwords, and you can pass a length option as well.
Download it here: pwgen.alfredworkflow
This year I decided to pull a tiny April fools joke. I decided this at four in the afternoon, on the day of, so I didn’t have time to prepare.
I cashed in on John Henry Müller’s recent departure from the Omaha area to pretend I was leaving too.
Finally, I tweeted it out, and started trapping suckers!
I didn’t get Google Analytics on immediately, so I might have missed some folks, but I got 30 uniques on it that day from Facebook and Twitter.
Not bad at all. SPN even wrote about it!
This Thursday was the first Mastercraft Chili Cook Off put together by the crew at Big Ink. I made a chili on behalf of the What Cheer team, and Becca made corn bread. We didn’t win (Big Ink’s delicious chili did) but we were the best vegetarian chili! Also the only one.
I based my recipe off of the Ultimate Vegan Chili from Vegetarian Times, but made a few tweaks. Here is my rendition.
- 2 tsp. smoked paprika
- 2 tsp. dried oregano
- 1 ½ tsp. chili powder
- ¾ tsp. celery salt
- 1 tsp. cayenne pepper
- 2 tsp. ancho pepper powder
- 2 chile de árbol, seeded and minced
- 1 large onion, chopped
- ~2 Tbs. olive oil
- 3 cloves garlic, minced
- 1 chipotle chile in adobo sauce, drained and minced
- 8 oz. baby bella mushrooms, finely chopped
- 2 12-oz. pkgs. soy ground, chopped
- 3 Tbs. tomato paste
- 1 15-oz. can black beans, partially drained
- 1 15-oz. can light red kidney beans, partially drained
- 1 15-oz. can dark red kidney beans, partially drained
- 1 15-oz. can pinto beans, partially drained
- 2 large carrots, chopped
- 2 Tbs. soy sauce
- 1 Tbs. Worcestershire sauce
Heat the olive oil in a large pot over medium-high heat, add onion, and sauté 7 to 10 minutes, or until beginning to brown.
Add garlic, chipotle chile, and mushrooms, cook 5 minutes until softened.
Add soy ground, tomato paste, spice mix and 1 cup water; cook 5 minutes, stirring occasionally.
Add beans, carrots, soy sauce, and Worcestershire sauce.
Cover, and reduce heat to medium-low.
Simmer 1 hour, or until carrots are tender.
Serve with crumbled Queso Blanco on top.
What I will do differently next time.
My chili was too thick, so next time I will greatly reduce the amount I drain from my beans, and I may add stock at the end if it still looks to thick.
I’d like to increase the amount of ancho chili, I love that smoky flavor. I’d also like to try adding in a bit of dark chocolate and cinnamon, something that the Big Ink team did to great success.
I really enjoyed the toothiness of the carrots, so next time I might add in a stalk or two of celery as well. The Burns & McDonnell chili had celery in it, and I liked that.
Lastly, this chili needed more heat. I like the back end burn of cayenne, so I think I’ll add more of that. Another chile de árbol couldn’t hurt either.
For a soup party at the Gates’ house I made a black bean chorizo soup. I wanted to make this because of a soup I had at The Drover, and I loved it.
I didn’t find an exact recipe to use, but I found one I thought would be a good starting point and went from there.
Here is the version I made, and at the end I’ll add some comments about what I will be trying next time.
- 2 tablespoons olive oil
- 2 (4-ounce) fresh, raw Mexican Chorizo
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 dried Chile de árbol, seeded
- 1 dried Poblano chile (chile ancho), seeded
- 3 (15-ounce) cans black beans
- 1 canned chipotle chile, diced
- 1 quart chicken broth
- 1/2 tablespoon ground cumin
- Grated sharp cheddar cheese, for serving
- Sliced green onions, for serving
Make a few small cuts in the chorizo with a knife. Place in your soup pot over high heat in 1/2 an inch of water.
Bring to a boil, then cover with a lid and lower head to medium-low. When sausages are firm (about 10 minutes) uncover and raise the heat to medium.
While they are boiling, place the chile de árbol and chile ancho in a food processor and break them up. They don’t have to turn to powder, but you don’t want any large chunks.
Let the water boil off, then brown the sausages a bit in their own oil. Remove the sausages and set aside.
Pour in a very little water, maybe a 1/4 of a cup to deglaze the pan, then add the olive oil. Turn the heat up to medium-high and add the garlic, ground up dried peppers, and half of the onions.
Saute until the onions are translucent, about 5 minutes. At the same time, cut your chorizo into 1/2″ slices, then halve those slices and add to the onions as you go.
Add the black beans, diced chipotle pepper and broth. Simmer for 20 minutes.
Blend half the soup as smooth as you can, then stir in the other half of the onions and simmer for another 5 minutes.
Dish it up, top with the cheddar and sliced green onions.
What I will do differently next time.
For texture, it came out thinner than I envisioned, so I would cut the chicken stock in half and replace it with equivalent puréed black beans. I might also consider adding some heavy cream to it, but I’m not sure.
I don’t think I would add the canned chipotle chile next time. I’m not sure that flavor was right for where I wanted to go with the soup.
Also, I might only use half of a chile de árbol, since it came out pretty spicy and Darcy can’t handle the heat.
This afternoon I wanted to make up some quick lunch, and use up some leftovers we had in the fridge.
Finding some rice, a half pound of tofu, celery and some green onions, I decided to make some fried rice.
Instead of some soy and sesame, I thought I would try making it with curry powder instead.
This turned out great, so I thought I would share. Tweak the recipe to what you have in your fridge.
- Yellow curry powder
- 1/2 lb tofu
- Vegetable/Canola oil
- 2 cups rice (day old or more)
- 3-4 Green onions
- 1-2 Celery ribs
- Raw, unsalted cashews
Heat up a couple tablespoons of your oil over medium-high heat. Add two teaspoons to the oil while it’s heating and stir it in. Use as little oil as you think you can get away with, we want to crisp up the tofu but not have greasy rice.
Cut your tofu into 1/2″ thick slabs and dry well, then cut again into 1/2″ cubes. Toss these in and stir to coat on all sides with the curry powder oil.
Let the tofu brown for a few minutes, then cut the green onions into about inch long strips and add those along with a handful of the cashews if you have them.
Cook and stir until the green onions start to wilt, then add and break up the rice. Two cups is a rough amount, add more or less depending on what looks right to you.
Give it a taste, and optionally add some more curry powder, about a teaspoon, and stir in to distribute it evenly over the rice.
Add the celery, cut into short 1/2″ pieces (or smaller if you like) and stir it up, then cook until the celery gets bright green and soft.