Sauteed one medium onion, a handful of baby carrots (mostly for color), and steamed cauliflower. Pureed all in a blender with ~1 tsp tumeric, salt, 1 Tbsp of nutritional yeast, and garlic (next time, roast the garlic … this just tasted like raw garlic!).
This created a sauce for the pasta
Cooked garbanzo bean pasta and added the sauce. Stirred and served.
So it kinda looks like noodles and cheese … but it doesn’t taste anything like mac and cheese.
We were playing with Blender this evening to modify a 3d model to mount the mirror on our Ranger — it reminds me a lot of learning vim where there’s just a lot of hidden “type this character and it does magic stuff“. Which, ironically, I love vim because of this … however I’ve also been using vi and vim since 1994. So I know the random character to type. Blender … not so much yet.
Oddity of the day — after scaling an object, you need take an additional step otherwise it’s not really scaled and measurements show up with unexpected values. To reset the scale:
Hit Ctrl + A
Select Scale in Object Mode to apply the current dimensions as the new scale of 1
They call this applying the scale. Which … I expected it did when I entered the scale factor and stuff changed size on the screen. But now I know!
Similar to the previous shepard’s pie, but with freshly ground pork, onions, and parsnips. Sauce made with chicken bone broth. Topped with cauliflower mash and broiled for about 15 minutes until the topping browned.
The CA/B Forum has decided to reduce the length of time digital certificates can be valid. The change is a gradual reduction that I expect is designed to make manual certificate renewal more and more cumbersome and drive people toward automating certificate management.
Currently: 398 days although many vendors issue certs for one year.
March 15, 2026: 200 days. Increased renewal frequency means manual tracking and renewal becomes more challenging.
March 15, 2027: 100 days. Manual tracking and renewal is painful, but possible.
March 15, 2029: 47 days. Automation is basically a requirement.
I got some Sencha green tea that’s supposed to be very healthy for us, but steeping yielded heavy tannin taste. Using cooler hot water helped, but it still wasn’t something I’d look forward to drinking every day. So I tried cold extraction – a half gallon of cold water and about 1/4 cup of green tea in a large mason jar, set in the fridge for at least 12 hours. It’s quite good – light, refreshing, and there’s absolutely flavor there.
Fresh chicken rubbed with olive oil, salt, and garlic. Roast in the oven at 350 for about 90 minutes. Garlic was roast with the chicken. Cauliflower was steamed and then pureed with steaming water, nutritional yeast, and roasted garlic.
This soup was made with garbanzo bean noodles, oven roast parsnips, sauteed onion, roast chicken, and a bone broth made after roasting the chicken.
Cubed pork and diced apples sauteed. Oven roast carrots. Spaghetti squash – cut in half (if you cut it the short way, you get longer strands!), rubbed with olive oil and salt, then baked at 400 for 30-40 minutes until tender. Pulled with a fork to form threads.
Onions caramelized in olive oil, pork chops cooked on the onions. Kale torn into large chunks (thick stems removed), rubbed with salt and olive oil, and then roasted at 400F until crispy.
This dish has two components – the lamb mince and the cauliflower mash. For the mash, one large cauliflower was steamed with salted water until it was quite soft. I then chopped it into large chunks and placed it into the blender along with about 1/4c of cooking water and 1/4 of coconut milk.
Blended until it was smooth and creamy. Added salt, pepper, and garlic to taste.
The mince is ground lamb sauteed until it is cooked. Sliced onion and diced carrot were added and cooked. Bone broth gravy was added to coat the mixture. The mince was put into the bottom of single-serving pie plates
And it was topped with the cauliflower mash
Baked at 350 for 15 minutes, then broiled until browned
This was incredibly good – next time, I’ll brown the cauliflower mash more.
