Chunky Sausage Pasta

Ramblings, Recipes No Comments

The lack of updates is due to the fact that I’m buried neck-deep in work. Long story short, we’ve had to postpone some software/design upgrades for my project twice now, but…you know, we’re learning. Mostly I’m learning a lot about what it’s like to be a project manager (sort of) for a small but intense little project.

All that aside, I did make something yummy for dinner tonight that I would like to eventually recreate. Here’s the recipe:

Chunky Sausage Pasta


  • 3 hot Italian sausages, cut into chunks while raw
  • 1 red onion, chunky chop
  • 1 large green pepper, chunky chop
  • 3 cloves of garlic, minced or pressed
  • 1 jar Classico Spicy Red Pepper sauce
  • Fresh ground black pepper
  • Fresh grated parmasean cheese (get the good stuff, really)
  • Tortiglioni pasta (or ziti)


Heat a good sized sauce pan to medium or medium hot. Drop in sausage chunks and let brown well on one side, then stir/shake. Keep doing this until sausage is cooked through. Some sausage bits will stick to the bottom, and if you’ve got the temperature at the right level, they’ll get nice and brown. Don’t worry, they’ll unstick later.

When the meat is cooked through, toss in the peppers and onions and stir well. Cook these for a little while until starting to soften. Add minced garlic and black pepper and stir, continuing to cook until the veggies are cooked but still a little crisp. Pour in the full jar of sauce, stir well, and turn heat to low. Let this simmer for a while, stirring occassionally.

Boil a large pot of salted water. Cook pasta. Tortiglioni is a nice big fat chunky pasta that goes well with the chunky sauce. Drain (don’t rinse).

Pasta goes in bowls, sauce goes over it, and top with grated parmasean and some more fresh black pepper. This is a little spicy and would go nicely with a fairly bold red wine.

Feeds two with leftovers for lunch.

Ralph Update!

General No Comments

I called the Humane Society this morning when I noticed that Ralphie’s page at Pet Harbor had been removed. Much to my delight, it turns out that our little Ralphie was adopted yesterday. Three cheers for Ralph, and three cheers for whatever nice person/people took the little guy home to love.

Hooray! Hooray! Hooray! :D

Other people’s photoblogs

Photography No Comments

There are some really fantastic photographers out there. Here are a couple of my most recent favourites:

Ralph’s looking for a good home

General No Comments

Some friends of mine and I recently rescued a sweet but clearly lost/abandoned kitty who had started hanging out at our BBQs. We took him into the Humane Society (Ottawa) earlier this week, and it turns out that he’s a healthy little guy.

He’s now up for adoption.

If you or someone you know (in and around Ottawa) is looking for a little kitty to hang out with, Ralph’s your guy. He really is a sweetie.

Ah, software

Photography, Ramblings 4 Comments

So, it turns out that my Photoblog software doesn’t want to let me log in. Not only that, but it doesn’t want to email me my current or a new password. Long story short — I’m screwed. There’s no way for me to actually log in and use that part of the site anymore.

As it turns out, however, that’s OK. The reason I was even looking at it is because I’m replacing it. Posting individual photos was simply turning out to be a pain in the butt, so I just stopped doing it. I’m going to be using Lussumo Filebrowser instead. This is an extraordinarily slick little piece of php coding (no database) that basically builds a gallery of images (or whatever other file types you have), including, if you so choose, thumbnail previews. It’s…just neat. And tiny! Those Lussumo guys seriously seem to know what they’re doing.

Anyhow…the existing photo site is going away and will be replaced in the nearish future. I think I’ll start going through and organizing my photos right now, in fact…


Ramblings 2 Comments

I’m no longer going to physiotherapy. At $45/visit with only a fraction of that covered by our insurance, it’s just not feasible. Alas. Massage therapy is even worse (I went once, I will not be going back) as it’s $70/hr. Given how little effect physio and massage therapy were having, it’s really just not worth the money. Out of this whole several week ordeal, I’ve learned the following things:

  • Sitting in front of a computer for more than four hours/day is potentially dangerous, according to experts. Averaging at 12+ hrs/day, I’m clearly wicked Xtreme.
  • Exercise is good. Also, fun. Also, it requires actual athletic footwear, or it will wreck your ankles. I will be getting a new pair of Nikes this afternoon.
  • Massage therapy hurts. Like someone poking you under your shoulderblades with an icepick sort of hurt. I’m sorry, but seriously, if I’m gonna give someone $70/hr for a massage, it’s going to be at a spa, thanks. What the hell?

Anyhow, that’s the end of physio yet again. I’m continuing on with the gym, of course, since a) it’s fun, b) it gets me away from the computer for a while, c) it’s good for me, and d) it’s not expensive. Hoorah.

Later I’m going to the dentist. On the way, I’m gonna buy a (muchly belated) present for my dad’s birthday and a pair of sneakers. And maybe a book. Such fun. (It’s really nice outside.)

Busy. Busy busy busy.

Mozilla No Comments

Here’s something I’ve discovered about working for Mozilla: there is always and forever an Infinite amount of work to do. Luckily we tend to divide that infinity up amongst a fairly large group of people, but infinity, even divided by infinity, is still infinity. At times it can all be a little overwhelming.

This week I’ve been buried in the wiki again, trying to get the topic page reformatting done (secondary) and figuring out how to make categories work (primary). Categories are largely sorted out now, and a bunch of the pages have been cleaned up, but to finish the rest I have to finish redoing the Topic pages. So, switching back to that task now, then back to category cleanup afterwards. Then I have to figure out what to do about the JavaScript Reference and Guide while continuing to fret about the new wiki skin design (WordPress skin design is done and looks fantastic).

Anyhow, much much more work to be done. The whole point, of course, is to get everything ready to go for taking Devmo to Beta stage, and we’re getting there. All things considered, I think it’s going pretty well. :)

Of course, my work stuff has been keeping me busy (upswing in the energy cycle) so I’ve been spending time on that instead of on other things, but that’s ok. I long ago learned to embrace these manic times to get a bunch of work done all at once to make up for the occassional anti-manic days I find myself mired within. I’d do this in school, too — a week and a half of furiously working on my thesis followed by four days of doing nothing except sitting on the couch watching X-Files on tape. Upswing, downswing. The only time it’s a problem is if I try to fight it — trying to get serious work done on a downswing is like trying to make a penguin fly. All you end up with is a cranky penguin and a bitten finger.

Righto. Back to it.

Wicked Bean Salad

Cooking, Food, Meatless, Recipes 4 Comments

We had bean salad at the BBQ on Friday, but as with most commercially-prepared bean salads, there was a certain unpleasant chemically aftertaste. I love bean salad, and it’s actually astoundingly good for you, so I decided to whip up a batch today. This makes a fairly sizeable quantity, but luckily it keeps pretty well:


  • 10 oz can Chickpeas
  • 10 oz can Red kidney beans
  • Small can Peaches and Cream corn niblets
  • 1 large red pepper
  • 1 large green pepper
  • 1 small white onion
  • 1/4 c extra virgin olive oil
  • 1/8 c white wine vinegar
  • 1/8 c balsamic vinegar
  • 1 tsp sugar
  • salt & pepper to taste


Whisk oil, vinegars, sugar, salt and pepper together in a small bowl. Set aside.

Drain beans and corn, rinsing well. Rough chop red pepper, green pepper, and onion. Stir beans, corn, peppers, and onions together in a large bowl. Pour oil-vinegar mix over top and stir to coat. Seal in large tupperware container and refrigerate at least 1 hour.

Nutty Brown Rice

Cooking, Food, Meatless, Recipes 1 Comment

On somewhat of a whim today, I picked up some organic short-grain brown rice. I like rice, and I especially like the toasted nutty flavour of brown rice. Rummaging around the web, I figured out an awesome way to prepare it, with extra nuttiness. This makes an extremely yummy, dense, nutritous side-dish:


  • 2 1/3 c organic short-grain brown rice
  • 4 c water
  • 2 tbsp sunflower oil
  • 1/3 c slivered almonds
  • 1/3 c sunflower seed kernels
  • 1 tbsp sesame seeds
  • 2 tbsp unsalted butter
  • 2 tbsp minced fresh parsley


To cook rice: Boil water. In a separate pot, heat sunflower oil over med-high heat. Rinse uncooked rice well, and put in oil to saute for 3-4 mins, stirring constantly. Pour boiling water over rice, do not stir. Bring back to a boil. Cover and set to minimum heat to simmer for 45 mins. After 45 mins, take off heat and let sit, undisturbed, for another 20 mins.

When rice is cooked: Melt 2 tbsp butter in a sauce pan over med heat. Pour in almonds, sunflower kernels, and sesame seeds. Saute for 4-5 mins, until almonds brown nicely. Add 3 cups of the cooked rice and stir until heated through. Stir in parsley. Serve.

Friday afternoon

General No Comments

So I had this big long post all written up, but then I realized it said, basically, the following:

  • Wednesday night, Rob and I watched The Machinist, starring an alarmingly emaciated Christian Bale. It’s not a bad movie, and would recommend it as a weeknight time-killer.
  • Thursday night ended up being TV night. TV basically sucks, especially during re-run season.
  • Tonight is BBQ Night: Redux. We’re having slow-baked pork ribs, beef kabobs, and turkey-wrapped-in-bacon kabobs. I suspect there will be wine and beer.
  • I haven’t written anything because I’ve been otherwise occupied, but I have been keeping up with my workouts. Yay me!

Pretty much a “this is what I did with my day” sort of weblog post, which I’m trying to avoid. I’m only posting this because I really don’t have anything particularly useful to say at the moment, mostly because I’m hugely distracted by the smell of slow-baking pork ribs. Mmmf.

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