Bookmarks for 12th October 2012

These are my saved Pinboard links for 12th October 2012:

  • Goodbye -9999px: A New CSS Image Replacement Technique – SitePoint – The -9999px image replacement technique has been popular for the best part of a decade.

    The element’s background is displayed and it’s text is moved off-screen so it doesn’t get in the way. Simple and effective. It was often adopted to show graphical titles — that’s rarely necessary now we have webfonts, but you’ll still find it used all over the web.

    Until now.

  • How to Build a Responsive WordPress Theme with Bootstrap – In this tutorial, we will learn how to make our own responsive WordPress theme using Bootstrap.  Bootstrap is a responsive framework for building web sites and applications, and it’s a great starting point for building a responsive WordPress theme.
  • Rancho Beans | Hell Yeah It’s Vegan! – It’s only autumn, and already I’ve caught the casserole bug. A few years ago, my grandmother gave me a copy of her church’s spiral-bound cookbook, a compilation of all the favorite recipes of the nearby farmers and homemakers. These books are incredible — I have been known to sit and read them aloud for sheer entertainment.

    Standard fare in these Iowa cookbooks includes at least twelve varieties of salad, differentiated by color, that contain nothing but Jello, cool whip, and a canned vegetable that corresponds to whatever radioactive color the gelatin is. Most dishes contain, on average, 4 different kinds of dairy products and 3 different kinds of dead animal. It’s Atkins’ worst nightmare and most ambitious dream all at once. Sometimes I hear people talking about how wild it is to veganize foods like pigs in a blanket or meatloaf, and all I can do is grimace and shake my head and think about how the contents of these cookbooks would blow their minds.

    Apparently this next recipe was an invention of my father’s, but it’s a pretty standard idea, and my grandmother makes something similar. Be forewarned: Boston Baked Beans these are not. I’ve always been repulsed by that sickly-sweet dish. This was my favorite bean dish as a child, and I think it gives a pretty good idea of where I hail from culinarily. Here’s my vegan rendition that tastes shockingly similar to the original. It’s thick and warm and protein-laden, and would be a good side at a potluck with some biscuits, or making over a fire while camping out and doing Haywire Mac sing-a-longs, whichever you prefer.

  • La Laiterie’s Herbed Mac and Cheese | Serious Eats : Recipes – In my mind, homemade mac and cheese is a baked affair, covered with a distinct layer of crunchy, cheesy breadcrumbs. Sure, you can make equally good saucy macs (and we will, later this week), but a recipe like Herbed Mac and Cheese is what I crave when the temperature dips below 60 degrees. Ellen Brown's adaptation of La Laiterie's casserole in her Mac & Cheese is classic mac and cheese at its best: rich and soothing, but with a deeper complexity from the woody herbs and funky brie. It's not exactly fast to make, but each step is simple and intuitive. As with all of the baked recipes in the book, this Herbed Mac can be assembled (minus the topping) up to a couple days in advance, so you won't need to schelp for hours right before dinner.

    Why I picked this recipe: For my first mac and cheese, I wanted to stick with the basics: bechamel, cheese, pasta, and breadcrumbs. A little extra herbs never hurt, either.

    What worked: Everything came together without a hitch.

    What didn't: I'm nitpicking here, but I would have liked a little more sage and thyme (perhaps a teaspoon of each) and a little more breadcrumbs (next time I'd them up to a whole cup).

    Suggested tweaks: This mac and cheese is practically a blank canvas for tweaking, but it'd be best to keep things simple. Changing the balance of cheese (more melty Gruyere and Brie would make the whole thing creamier) or stirring in smaller vegetables like peas would work well here.

  • Total Eating | Total Greek Yoghurt – TOTAL is such a versatile product, so whether you just add fruit for breakfast, use it instead of mayo in your lunchtime sandwich or make a low-fat creamy sauce for dinner, there is a sweet or savoury TOTAL serving suggestion or snack to suit all.We have hundreds of dishes to inspire you, and TV chef Paul Merrett joins our TOTAL Living Team sharing tips and creating special dishes with TOTAL.

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