It’s too bad we don’t get taught more practical skills in grade school. So many of these skills are only taught if you aren’t pursuing college or university. That’s a shame, because how to cook, clean, and repair things are skills everyone should know or be able to learn.
One such skill is how to make a stitch. Here’ a link to 5 Basic Stitches You Need to Know, Plus Other Textile Tips.
Go now and fix that piece of fabric that you love and want to see last a long time. You can do it.
Then consider this: A Beginner’s Guide to Getting Into Podcasts – The New York Times.
It doesn’t appeal to me, but podcasts are hot now, and if you want to give it a go, a good guide such as this one can help.
I love oysters, but I was intimidated by how to successfully shuck them. Turns out it isn’t easy, but with a good guide, like this one, it is a skill you can master with a bit of practice: Guide to Shucking Oysters With Ease. You need a good shucking knife and some oysters. I also used an oven mitt to protect the hand holding the oyster while shucking them, in case the knife slipped.
Once you have your newly shucking oysters, here’s some good ways to enjoy them, all courtesy of The Spruce website:
(Image via SeriousEats.com)
Food52 has a number of good guides to making dishes and sauces without a strict recipe, including this one: How to Make Any Pesto in 5 Steps.
Once you do it once or twice, you will more or less be making it without a recipe.
I’d encourage you to skip basil and pine nuts and go with other greens and nuts, especially greens you may have in your fridge that are about to give up the ghost. I found that the combination of the oil and the greens give the pesto it’s sauce quality, while the nuts and cheese and garlic give it the flavour. So if you don’t like garlic (really?), drop it. Likewise if you have nut allergies. For additional flavour, add some wine vinegar, balsamic vinegar or lemon juice to taste at the end. And of course, add salt to taste.
Why you should make pesto is easy: once you have it, you can add it to food in all kinds of ways to make your food tastier. It is a very versatile sauce.
Once you have pesto, you can add it to roast meats or vegetables. I opened up a boneless pork roast, spread it on the inside, and closed it up. You could do the same with a boneless chicken breast. (Or add some to just cooked fish.) I tossed my roasted vegetables in a bowl with some pesto until they were lightly and evenly coated.
Another idea is to make a pasta sauce with 2 parts pesto to 1 part cream and warm them in a pot while you cook some pasta until it is al dente. Then drain the pasta and toss it with the sauce until the pasta is covered.
If you have some tomatoes, quarter them and lightly toss them with some pesto for an easy salad.
Or take 1 part mayo and 1 part pesto, combine, and use as a sandwich spread.
Lots of ways to use pesto. Enjoy!
(Image via a link to the Food52 post.)
If you love WALL-E and you have an ability to build robotic devices, this might be the project for you: Mail-E, a mail-checker robot from Let’s Make Robots!
If you don’t want to make it, it is still interesting to see how it’s done. And if you love the idea of making robots, then you have to check out Let’s Make Robots!
Posted in new!
Tagged howto, robots