Remember my epiphany about my blog and website looking vastly different on different monitors?
I decided it might not be prudent for me to recalibrate all the monitors I came in contact with.
It would certainly be prudent to recalibrate my own.
After spending the morning tweaking controls, changing percentages and generally mucking up my settings, I decided that, just possibly, someone else had done this before me. Possibly, said person might even know exactly what to do.
On to Google!
I found 2 sites that I found very useful and you might, also. Both sites explain how to calibrate your monitor settings and give verbal and visual examples to use.
They are: http://www.momentskept.com/MonitorCalibration.htm
I hope you find them as useful as I did.
And may all of our photos look as beautiful to everyone else as they do to us!
Now I have some questions/observations:
Does everyone in the U.S. live in family units of more than 5 with at least 2 rapidly growing teenage boys?
Are there no 1, 2 or 3 person households?
If you are relegated to living in a smaller family unit must you throw away 30% of your food or live on Lean Cuisine?
I recently heard a scary statistic that roughly 30% of all food purchased is thrown away. The reasons were: actual spoilage and/or past the 'use-by' date.
I can now understand why.
I like to have juice and cereal for breakfast. I am one person. I could not find either milk or orange juice in less than 1/2 gallon containers. What do you people do if you need a cup of milk for something? One could buy a quart and probably use it before it spoils, but a 1/2 gallon?
At my sister's I was having oatmeal for breakfast. There was a 1/2 gallon of milk in the fridge with about 2 tbs. gone. It was sour; she threw it out. My b-i-l went to the store and bought another 1/2 gallon – and wondered if they should store that one for 2 weeks, also, (until it was bad) or just toss it now.
My choice for juice was the ubiquitous 1/2 gallon for roughly $4.50 or a six-pack of little individual juice boxes for roughly the same price, although about 1/3 the actual juice.
Why does everything have to be so big? I understand the advantages of big, and, when I had a rapidly growing teenage boy, I bought big. But, surely, there is a significant part of the population that would be interested in small, or, at least, smaller.
Then I went to Costco. May I say WOW! Perhaps I should say that bigger, er, louder. I can certainly understand the appeal: for big events and big families. And some things come in larger quantities of smaller containers that could be shared…
But, if I put that gallon of mayonnaise in my fridge along with the 1/2 gallon of ketchup, a quart of mustard, and a 5 lb block of cheese, that would fill it. No more food!
Plus I'm pretty sure that I couldn't use it all before it spoiled – and had to be thrown out. 30%!
One more, then I'll shut-up before you all start flaming me:
Does everything come already seasoned/herbed/marinated? Don't people realize how much added salt , chemicals and general junk is in the 'herb-flavored rice'? The prepackaged Cuban Red Beans and Rice?
Or how much extra you pay to have someone else pour the teriyaki marinade over your chicken breasts?
At the store I used to shop at, I asked why they no longer carried such things as plain brown rice, or even the trendier Jasmine (but plain). The answer? No one bought it. What sold was the ready-made, prepackaged stuff.
I understand that the Whole Foods and Trader Joe's type store fill this need in the larger cities, but what about the smaller towns? Is everything too convenient? Don't people know that a simple vinaigrette can be made in about 20 seconds and one can add herbs to their own rice?
Well…. Some people know! All of us who spend their time writing, cooking, eating, planning and obsessing about food know.
Ruth, of Once Upon A Feast, knows. That why she's spent the past year promoting all the wonderful pasta dishes we can make from scratch (or close).
Pasta with Prosciutto and Chevre
1 red onion
2 cloves garlic
12 Greek or black olives, pitted
12 green olives, pitted
8 oz white beans (cannellini)
1 tbs olive oil
3 oz (60gr) fresh spinach
6 – 8 slices (4oz, 125gr) Prosciutto, Serrano, Bayonne (mine) or other dry-cured ham
2/3 box chevre (goat cheese) – the little cartons of creamy goat cheese, 5 oz (150 gr)
(Chavrie in U.S. Chevraux in France)
1/2 cup shredded Gruyere cheese
1 1/4 cup pasta
Cook pasta according to package instructions.
While waiting for the water to boil, prepare sauce:
Thickly slice onions. Mince garlic. Slice ham into large strips. Cut olives in half. Drain and rinse the beans. If spinach leaves are large cut in half. Heat oil in medium non-stick skillet over medium heat. Add onions and sauté until tender. Add garlic and ham. Sauté for 10 minutes longer, until ham is slightly crispy. Add olives, beans and goat cheese and heat through. When pasta is done, drain but don't shake every last bit of water off. Put the spinach on top of the sauce in the skillet, add the hot pasta and stir to combine. Sprinkle with cheese, stir again and serve.
This serves two.
In case your wondering, all these bits (except the ham and pasta) were leftovers from the weekend. If you're really nice to me I'll tell you what else I made….
I am not among the crowd that throws out 30%. Those use-by dates? I usually give at least a 10-day grace period….longer if I still have it.