Building forms in MailChimp to embedded in websites
Posted by ScotchRothman in Development on August 18, 2011
I have worked a bit in the past with third party sign-up forms, particularly building forms in MailChimp to be embedded into client sites. I have found the MailChimp URL has a tendency to scare off potential signups. You might want consider getting the outputted code instead of linking to the MailChimp forms. That way you can keep the URL and template the same as the rest of the site.
It should only take you a few minutes if you have already designed the form you want. The steps are as follows:
1) When you are logged in, go to “lists”, click “design signup forms” on the left hand side and pick your form
2) Change anything you might want on that form and click “share it”
3) Under “Create form HTML” click “Create HTML code for a small subscribe form
4) Click on classic form and make sure “only required fields” is unclicked and “all fields” is clicked.
5) Create embed code and paste the code on the page.
There will be about 15 mins a form to implement the code. See: http://www.withsquirrelly.com/email/ for an example.
Battle anybody I don’t care who you meow!
Posted by ScotchRothman in Splinter on June 1, 2011
Pork Chops With Apples in Port Wine Reduction Sauce Recipe
Posted by ScotchRothman in Cooking on February 15, 2011
Found this recipe on http://ezinearticles.com/?Pork-Chops-With-Apples-in-Port-Wine-Reduction-Sauce-Recipe&id=1213447 I tried once and it turned it out great, I though I’d give it another try and share it here.
Ingredients:
- 1-2 pork chops per person 3/4 inch thick – at near room temperature
- 1 large apple – use a granny smith or red delicious
- salt and pepper
- Green onion sliced
- 3 garlic cloves
- 1/3 cup port wine (I used Newman’s celebrated port)
- 1/2 cup water
- thyme
- olive oil and a little butter
- 1 skillet
- 1 bowl
Directions:
- Sprinkle freshly cracked pepper on one side of pork chops and a little of the thyme and set aside on a plate.
- Slice onion thinly while skillet heats up on medium heat.
- Drizzle maybe 1 tablespoon olive oil into hot skillet and add onions.
- Cook for 4-6 minutes, stirring frequently.
- While onions cooking, mince up garlic and set aside.
- Once onions are cooked and slightly browned, take out of skillet and put in bowl and set aside.
- Put skillet back on heat, add a little olive oil and a teeny amount of butter and place your pork chops (spiced side down into hot skillet. Cook 3 minutes on each side.
- If you chops are thicker than 3/4 inches, you will have to cook them longer.
- Chops are done when they have just lost their pinkish color. They will continue to cook a bit once out of the skillet.
- Sprinkle salt, pepper and additional thyme on the other side of unseasoned chops.
- While chops are cooking, peel and slice thinly your apple.
- Turn chops and let brown on the other side.
- Remove chops onto a plate.
- Add apple to skillet and let brown, stirring frequently, let cook for 3-5 minutes, add a little butter if you have to. Add garlic and let cook ONE minute only, you do not wish to burn the garlic.
- Add port wine carefully to skillet, scrape bottom to remove brown bits. Add onions back to skillet. Let cook for two more minutes.
- Add bullion paste, and water and let reduce by a half. Add one small pat of butter to remaining sauce…taste for any need of salt or pepper.
- Pour mixture over your pork chops and dinner is ready.
As you can see it turned out great!
Beer Can Chicken
Posted by ScotchRothman in Cooking on November 8, 2010
My ski town roommate introduced me to beer can chicken. Who doesn’t like drunken protein?
Shopping List
- whole chicken
- garlic
- small onion
- beer
- olive oil
- Spices (don’t know what to use, try some thyme)
1) Pre-heat the oven to 350 and get a beer (beg, steal, buy, whatever works, just remember to share with those that you have hurt w
ith alcohol thievery)
2) Drink it 1/3 of the way down (hard I know, that is why I buy a case when I’m doing this, there is also 2 hours of waiting time, so the case came in handy *hiccup*)
3) Place the beer can on a medium size tray,remove the top tab and tear as much out of the top as you can.
4) Cut a small onion (I peel one and them cut a star in the top half so it is still whole but can have things shoved in it)
4) Stick 2 cloves of garlic into the onion. Place the onion with garlic on top of the beer can.
5) Remove all that extra chicken stuff that comes with a whole chicken.
6) Now stuff the beer can up the cavity of the chicken. Drizzle the whole chicken in olive oil. Season how ever you like your chicken, I like to use Montreal chicken spice and thyme.
7) Bake for 2 hours.
Enjoy!
Bacon Wrapped Stuffed Chicken Breast with Blue Cheese – Baked
Posted by ScotchRothman in Cooking on July 28, 2010
I work from home, so I love the baked recipes! A little back and forth from the office to the kitchen at the end of the day helps speed things along. Plus if you need to finish up some things you always have the baking time. This is meant to feed two folks, so multiple as necessary:
Shopping List:
- 2 chicken breast (filleted or fillet them yourself)
- Couple pieces of bacon (buy a package, I know I would finish it off before it goes bad)
- stove top stuffing (the turkey stuff is usually cheap after thanksgiving, I found some chicken stuffing on sale)
- A piece of blue cheese (the amount is all a matter of taste, I have a French Canadian girlfriend so we load it on, for the average person that might be too much)
- Olive oil
1) Pre-heat the oven to 350 f
2) Make the stuffing (following the instructions on the box)
3) Fillet the chicken breast. Layout 2 pieces of bacon per breast. Place the chicken on a cutting board on top of the bacon (see picture below) place stuffing in the breast, grab a piece of blue cheese and roll a pinky size roll.
4) Oil a baking tray and place your breast in it. I’m using a Pyrex one but anything will do, I like to fill the rest with the left over stuffing.
5) Bake for 40-45 minutes or until it is fully cooked. Enjoy!
Chris Messervey Photography
Posted by ScotchRothman in Development on February 4, 2010
http://www.messerveyphoto.com/
Pretty awesome portfolio of photos from the interior of Western Canada by Chris Messervey. Developed by yours truly.
New domain and some cold
Posted by ScotchRothman in Development on December 1, 2009
What a crisp morning! The rumour around my house is we are to get snow in the city later this week! This drop in temperature should make up for the rain/slush we had to put up with last weekend.
Snowboard Vancouver now has it’s own domain: snowboardvancouver.ca
This coming weekend we are going to be in Revelstoke enjoying the official opening day and the social activities that accompany this celebration. We are doing this trip on a budget so stay tuned for any deals we can find and some pictures of some big mountain snow.
Featured Project
Client: Chris Messervey Photography
