Welcome to Swan Dive
Calm and cool. Peaceful and uplifting. Flying free. Bearing gifts (see below).
This blog template validates as proper XHTML/CSS, with none of those pesky tables or proprietary tags to mess things up.
In an attempt to dress this baby up without the use of text as images, heading fonts have been defined using Pristina / Rage Italic / Brush Script MT / Georgia Italic / New Times Roman Italic / Times Italic. These seem to be fairly common to most Windows and Mac installations nowadays. If you're not seeing it, try modifying the style sheet to use a serif font set to italic to keep a sort of scripty look happening.
Thanks for looking!
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And now... a bonus!
Here is a recipe, inspired by the warm, fuzzy feelings we experienced upon realizing our new baby was ready for release. With the template on the monitor in the background, we hit the kitchen and created this tasty treat in celebration. Friends, let us present...
Swan Dive Chicken
1 lb white meat chicken, trimmed and cubed
1 large onion, sliced
3 to 4 cloves of garlic, crushed and finely chopped
1 Tbsp olive oil
8 oz tomato sauce
8 oz water
1 tsp sugar
1 Tbsp crushed red pepper
1 Tbsp basil
1 tsp oregano
1/2 tsp tarragon
1 can pitted black olives, drained
kosher salt
fresh ground black pepper
Rice:
2 cups chicken broth, chicken stock, or water
1 cup rice
Heat oil in skillet. Salt and pepper the cubed chicken and toss into hot skillet with onion and garlic.
As chicken, onion and garlic cooks, sprinkle with a bit of the basil, oregano and tarragon.
In a sauce pan, bring the chicken broth, stock or water to a boil.
When chicken is browned, add tomato sauce, water, sugar, crushed red peper, and the remaining basil, oregano and tarragon. Stir.
Cover, reduce heat, and simmer for 20 - 25 minutes.
The liquid for the rice should be boiling now. Add dry rice and stir. Cover, reduce heat and simmer for 20 minutes.
When rice is done, turn off the flame, fluff with a fork, replace the cover and let it sit for a moment.
Back to the chicken. Remove cover from skillet and raise the flame to reduce the liquid a bit. Add black olives and cook for 5 more minutes.
Serve over a bed of rice with a salad on the side and a glass of your favorite wine. At least one of you should be wearing a shirt about the same color of blue as the background behind this text for a perfect reproduction of the original warm fuzzies.
Serves 2 hungry designers, with a bit left over for lunch for 1 of them the next day.