Wow.
So here I am, surfing the net as usual. When suddenly I remember an old blog I had, back in 2006. So I go there to check it out, and guess what? It's still there.
So, if any of you are interested in seeing some of my older blog posts, check it out at (http://project-omega.spaces.live.com/). Wow, those were some good posts ... I'd like to start posting like that again. Only, you know, more frequently.
Sunday, April 6, 2008
New Mirror Site
So, I've put up a Mirror for this blog on Open Diary (hyperlink! whee!). For those of you who don't know, a Mirror is basically a copy of a website, just in case this one goes down somehow. I made this Mirror for 2 reasons.
1) If Blogger goes down / succumbs to the apocalypse, there will be another site from which to continue the fight.
2) People there actually comment. Hello, is a few words a bit too much to ask?
Anyways, have fun checking out my Mirror Site. Just FYI: I only copied the last few posts from this site. Why? Because I'm lazy, that's why. I don't feel like copy-pasting nearly a year's worth of posts. So there.
1) If Blogger goes down / succumbs to the apocalypse, there will be another site from which to continue the fight.
2) People there actually comment. Hello, is a few words a bit too much to ask?
Anyways, have fun checking out my Mirror Site. Just FYI: I only copied the last few posts from this site. Why? Because I'm lazy, that's why. I don't feel like copy-pasting nearly a year's worth of posts. So there.
Mac & Cheese
Fans of my meatball sub recipe are in for a real treat tonight. I present to you, my recipe for macaroni and cheese, the ultimate comfort food!
INGREDIENTS:
8 oz (approx.) of pasta (shells, by preference)
1 lb chedd-arrrrr cheese, shredded
A bit of Monterey Jack cheese, shredded
1 medium onion, chopped
several cloves of garlic
sun-dried tomatoes in olive oil
Bread crumbs
_____________________________________________
DIRECTIONS:
Preheat oven to 375 degrees F (or 325, if you're using our stove).
Boil water.
Add pasta to boiling water, accidentally use 12 oz instead of 8.
Cook pasta until done.
Place pasta in a baking dish.
Realize you used way too much pasta, store the remainder for later use.
Add cheese.
Chop up the onion.
The fumes, they burn my eyes!
Add the chopped-up onion, washing hands vigorously afterward.
Add sun-dried tomatoes, and some of the olive oil they came in.
Chop up the garlic, and add it to the mixture.
Open the door to vent the onion fumes.
Get yelled at for 'heating the outdoors'.
Realize the baking dish is too small. Oh well, we'll deal.
Mix everything together, sprinkle bread crumbs on top.
Bake in oven for about an hour, constantly worrying about how it will turn out.
Finally, serve and enjoy.
INGREDIENTS:
8 oz (approx.) of pasta (shells, by preference)
1 lb chedd-arrrrr cheese, shredded
A bit of Monterey Jack cheese, shredded
1 medium onion, chopped
several cloves of garlic
sun-dried tomatoes in olive oil
Bread crumbs
_____________________________________________
DIRECTIONS:
Preheat oven to 375 degrees F (or 325, if you're using our stove).
Boil water.
Add pasta to boiling water, accidentally use 12 oz instead of 8.
Cook pasta until done.
Place pasta in a baking dish.
Realize you used way too much pasta, store the remainder for later use.
Add cheese.
Chop up the onion.
The fumes, they burn my eyes!
Add the chopped-up onion, washing hands vigorously afterward.
Add sun-dried tomatoes, and some of the olive oil they came in.
Chop up the garlic, and add it to the mixture.
Open the door to vent the onion fumes.
Get yelled at for 'heating the outdoors'.
Realize the baking dish is too small. Oh well, we'll deal.
Mix everything together, sprinkle bread crumbs on top.
Bake in oven for about an hour, constantly worrying about how it will turn out.
Finally, serve and enjoy.
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