Andy's Idea Factory

This weekend in Nashville I gave my mother a 101 lesson on her point-and-shoot, and decided much of this information could be useful to others... as I've said in my other two P&S101 posts (1) (2) , most people don't have time to read their entire camera manual, especially when the device works just fine with Power, Autoflash, and the Automatic setting. But the auto setting isn't going to let you learn, in fact sometimes it will just frustrate you into thinking your camera isn't as good as your friend's camera because her pictures come out way better. Perhaps, or perhaps you just aren't using your camera to its fullest capacity. Here are the points we went over this weekend together, and what mom learned... 1)The basic settings: Use the dial and alternate settings (under "menu" or "function") as your primary tools: a) the face is for portraits (usually focusing on just the image in front of you, blurring out the background) b...

I'm a proud Italian, so one of the things I've missed the most since going gluten free is pasta. I know there is "rice pasta" out there, but I've yet to try it; my regular store doesn't carry it, and I just haven't gone out of my way yet to find it. I will; but I also own my own pasta maker so I plan to try that, and in the meantime I have always loved making- and eating!- gnocchi the best. Having a potato base and not many other ingredients, gnocchi is a pretty easy recipe to alter for gluten-free. So today I ventured into the kitchen to try out a recipe I found on the Celiac home site (from Paula Santos), but as usual, I've decided to alter it, and am happy with the results. This recipe also doesn't call for milk, with margarine instead. My bible Italiana - the Silver Spoon - has eight gnocchi recipes in it, and the Gnocchi Alla Bava is without milk, also using butter. So I gave this recipe the ok- the rest call for a LOT of milk, and I...

Ashamedly, I haven't written a post in over a month. Now, I write three other blogs as well as for Examiner on a regular (or sometimes no-so regular) basis, but that doesn't mean my Ideas have diminished, so where have I been? Especially when I have recently learned that I am, indeed addicted to the internet , sad but true. Read that article, and tell me if you are too... but this point dawned on me when we were just recently in NYC for a few days and our (gasp!) phones went out. Both of them. With no way to Tweet my awesome experiences, I felt detached from the world, my friends, and my online family. Yet I've only been a member of Twitter for about a year- so what did we do before these online social networks? My only answer is, Who cares? I was actually turned on to the above Addicted article through reading an article on America-the No Vacation Nation , where I realized a sad but very real point, that we are working our country to death. I already think we watch too ...

I recently began photographing interiors and stumbled across this excellent explanation (blog below) of light, marketing, portfolios, and more for those who want to branch out in their photography.  I learned many things while working my first gig with KBCabinets in Denver: 1. Always bring a tripod, and extra lighting if you have it, but tripod is essential if you don't. 2. Set the ISO to 800, interiors grain out at 1600 but interior light requires faster "film" speed than 400. 3. Take several shots of each setup, using the light meter to brighten the exposure, and using both trungsten and cloudy white balance settings to see what shots are better for that particular room- for me it seemed to change based on cabinet colors. 4. Get a polarized filter to reduce glare. 5. And take your time.... But for more... keep reading! Photography: Barbara White Photographers understandably put a huge amount of time and effort into their portfolios. They might not always do it right – ...

Last week I shared last year's salsa recipe, but we're still getting tomatoes and cucumbers and peppers and you can't just make salsa! Last year was our first year in the CSA, and every time we got a new bounty, I went online and searched recipes by ingredients. But we had extra single ingredients too... and made pickles out of the extra long italian cukes, parboiled and froze okra, green beans, and diced potatoes, and made pesto out of all that arugula. But next to salsa, our second favorite recipe that uses everything is the Gazpacho. It brings me back to summers in Chicago growing up. I can't take claim for the recipe (although as always, a little altered!), but the fresh CSA vegetables, uncooked and melded in flavor, speak for themselves! So much so that a local chef tasted our first batch with yellow tomatoes and said it was the best he'd ever had. Palisaide Colorado, Grown With Love, baby! Thanks Cameron Place! Joy of Cooking's Gazpacho with Colorado...

It's that time of year.... The CSA (Community Supported Agriculture) club we're in has peaked! Last week we brought home a truckload of tomatoes and peppers peppers peppers! and so it's SALSA time again! Last year was my first canning/jarring experience. It was grand. Despite learning a valuable lesson about shielding my eyes, nose, and nails from those spicy peppers, and burning myself once or twice on that steam from the boiling jars, I had a very successful yield of about twenty jars of salsa that became our family Christmas presents! I sampled several recipes in order to use all our vegetables, and chopped my heart out.... this is what we came up with: Chinacat Salsa ** 12 cups* cored, chopped tomatoes [ i use some yellow tomatoes to sweeten it up ] *(or about 14-15 medium toms) 2 12 ounce cans organic tomato paste 3 cups (or 4medium) chopped onions 2 cups lemon juice (or 8medium lemons squeezed) 8-10 jalepenos, seeded, finely chopped 4-6 long green or red chiles, see...

One thing I love about summer is the after-sun lotion we make ourselves. It's very refreshing, super easy to make, and it works like a charm. If I do burn (but since I've been using Avalon Organics sunblock I haven't) and I use our after-sun lotion, the redness is gone by midnight. The key ingredient is Lavender . So splurge. Buy a big bottle from a distributor if you can afford it, because you'll use most of the standard 5-8 ml bottle on this recipe alone, and it's so good for so many other things! But first and foremost Lavender is a proven cure-all for burns; 1st through 3rd degree burns improve and clear up within hours, cutting overall healing time in fractions. Second on importance is a clean base. I use Desert Organics Lavender lotion because it's free of parabens, sulfates, and other fragrances, but you can use a plain lotion too so long as it's clean and all-natural. Third, aloe. My father always used aloe when we were in Florida during my chil...