Textmate’s to HTML

About 1.5 years ago, I switched to a Macbook Pro for my main computer, most of which is a story for another time.  The story this time is TextMate.  TextMate is a editor for ye ol’ OS X.

Actually, this story isn’t about TextMate as a whole, but of one of the many functions hidden within.  TextMate can be thought of a modern Emacs in a sense. Except its Mac only.  And its not free. Anyway…  I just discovered that Textmate will turn a page o’ code into an HTML page for you.  With numbers if you want, and the look based upon your theme. (Ah, how I love you syntax highlighting!)

defun something 
  puts something_else 
end

So, I can generate pages like that on whim. Why?  I don’t know. But its freaking tight.  Could make for a nice online repository of browsable code.  You could even bust out yer favorite language with the XSLT, and reconvert it to code. Or, offer a download link. Weehaw.

Posted by Andrew     

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Stuffed Portabellas

Sorta…

Since 2004, my partner-incredible and I have had the holiday tradition of a lot of sea food and movies. It started in Chicago when we were pretty broke, and it was an absolute indulgence to get salmon and shrimp on our budget. Each year, we try new types of fish, but this particular recipe was a whimsical thing we have done every year. Its absolutely tasty, and quite easy to make.

You’ll need

  • 2-4 Portabella mushroom
  • .25 – 1 pound of shrimp
  • possibly some assisting mushrooms, like crimini
  • cream cheese
  • garlic, of course
  • pine nuts, or nuts if’n you want

The basic idea is to make a mixture of mushroon, shrimp, cheese, and optional nuts and bake it piled on the portabellas. Below is general guideline assuming 2 mushrooms.

Saute the shrimp in oil/butter and (fresh) garlic. .25 pounds should be good for 2 mushrooms. Basically, you want to prepare the shrimp in a tasty way.

Finely chop the shrimp.

Remove stems from portabella mushrooms. Finely chop them, adding mushrooms to supplement. You are looking to get about twice the volume of shrimp.

If’n you want em, chop a small hand full of nuts.

Mix the shrimp, ‘shrooms, and nuts with about 1/5 – 1/4 package of cream cheese. If its hard, I’d suggest microwaving the bowl for about 30 seconds to soften the cheese.

Now might be a good time to pre-heat the oven to 475 or so.

Drizzle some olive oil on the portabellas. Pile the mixture on them. I tend to tamp it down with a fork. If you are feeling zippy, press a few coarsely chopped nuts on top.

Put them on a tray, and put them in the oven for 12-20 minutes. This part is kind of guesswork, really. The top will kind of crisp. Once the mushrooms start to cook, they will get a sorta wet look, and produce some liquid. Give it a bit more time, and then you are golden.

Posted by Andrew     

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Chicken Alfredo

Ala Chet: I got this recipe from Chet on his assurance that it is mighty tasty. I was going to cook it for my Dana’s birthday, but we ended up meeting some folks out for Italian. I look forward to having some time to make it.

Sauce: 1/2 cup sweet butter (regular margarine works too, but melts a bit faster) 2 garlic cloves shredded 2 cups cream (use the heavy stuff if you can find it) Salt & Pepper to taste 1/2 cup Parmesan cheese 3/4 cup mozzarella cheese

  1. Melt butter in medium saucepan over medium/low heat.
  2. Add the garlic and cream bring mixture to a simmer.
  3. Stir often
  4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  5. When sauce has thickened add the mozzarella cheese and stir until smooth. STIR FREQUENTLY!

Chicken: 4 good sized breast (figure ~2 per person), cut into small strips (kind of like what you would do for fajitas). ~2tbs of extra virgin olive oil – oregano and parsley (as needed and a little bit of garlic if I have leftover from the above sauce).

  1. Heat frying pan + olive oil to medium heat
  2. Add chicken + oregano/parsley
  3. Pan fry chicken until nice light golden color

Noodles: I’m pretty lazy and just buy Alfredo noodles at the local market and boil them until they’re ready, drain, and let sit for a few minutes.

Posted by Andrew     

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