One of the interesting things about being a traveling blogger is seeing how my (and your) blogs look on other people’s computers.
For example: on my computer, all of my photos look absolutely lovely: perfect colors, clear and tantalizing. (As, of course, do all of yours!)
On my s-i-l’s computer they look too intense, dark, and almost, well, goth.
On my sis’s computer they look pale, pastel and a bit washed out.
I know there’s a logical explanation: it’s how they have their monitors set up. But it does make me want to run around to everyone I know (and don’t know) and demand to look at my blog on their computer.
It makes me wonder how my photos are perceived by the rest of the blogosphere….
It has nothing to do with the browser: IE; Firefox; Netscape. It has everything to do with the settings.
The geek in me wants to lecture all of you who do not view my (and other’s) photos in all their glory, to synchronize your monitor with mine.
Mine is, obviously, correct.
I want to help you see the light.
Since I can’t do that, I’ll just write about these wonderful potatoes….
They’re supposed to be a lovely reddish-orange in color: not too dark; not to pale….
Just so you know….
One of the few things that is growing in my herb garden this time of year is rosemary. This pungent herb has been used for millennium as a natural medicine and long been considered a memory enhancer. It is most often paired with lamb and pork but also goes wonderfully well with potatoes.
This simple, flavorful (and pretty) dish is my submission for this Weekend Herb Blogging, the fantastic event founded by Kalyn, of Kalyn’s Kitchen, and being hosted by the lovely Lia, of Swirling Notions. Visit her blog on Monday for all of the wonderful recipes!
Rosemary Braised Potatoes
14 oz potatoes, sliced 1/4″
2 cloves garlic, sliced
1 tbs olive oil
1 tbs rosemary
1/2 cup white wine
1 tbs tomato paste
1/4 chicken stock
In a medium saucepan, sauté potatoes and garlic in olive oil until golden. Add wine and simmer, uncovered.
When the wine is almost absorbed, mix the stock and tomato together and stir in. Simmer until thick and potatoes are tender.
And if you never have: go, play with your monitor settings. It’s fun! Be brave!
Just remember: if you totally screw it up, it’s not my fault!