If there is one thing that I really don’t like about the Internet, it would have to be spam. Spam email is annoying, but easily deleted and often just filtered right out from the get go. But…
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Mar
10
Wednesday
The New TreeWalker Designs
Okay, it is now official! Damon Atkinson – graphic designer (www.da-graphicdesign.com) is now TreeWalker Designs. I want to take the moment, while I am setting up this blog/portfolio site to announce to the world that I am here, I am back, and I am here with a vengeance!
Okay, that sounded a bit harsh and overly zealous, suffice it to say that I am happy to be presenting this site. There is still a lot of bugs to shew away, dust to vacuum up, logo to finalize, images to edit, portfolio projects to reconfigure, stuff to write, stuff to create, stuff, stuff, stuff…
So, I won’t hold you up any longer – I have to get back to work. Enjoy your stay.
Damon
Newsflash:
- Here is a dish that a ‘real man’ can sink his teeth into! Nothing better than steak and potatoes. A nice hunk of bloody red meat and a mound of hot, fresh mashed potatoes. Well, I admit that this isn’t quite the standard fare that that image brings to mind, but it is mouthwatering nonetheless. The steak is inspired by some great ceviche dishes I’ve had, only ceviche is traditionally prepared with fish. For this reason I am calling it (quite loosely) steak tartare. The mashed potatoes are shaped, chilled, dipped in egg and coated with panko flakes, then pan fried to a crispy golden brown yumminess. The steak here is melt-in-your-mouth tender, with a rich slightly south-of-the-border taste profile. This is enhanced with the sweetness of the corn, red peppers and carrots and the crispiness of the potatoes completes the journey. Buon Appetito!
- I realized as I was starting to write this entry that it has been a full week since my last culinary submission. It has been a busy week running around, starting a new job (trial basis for now) and lots of sitting in Atlanta traffic. Well, I ‘tossed’ this dish together out of whim and whimsy, with very pleasing results. I know I am, likely, opening myself up to some scolding from my culinary friends who have been formally trained by calling my tarragon mustard aioli an aioli. I know it is not a traditional aioli in the way or method of preparation or even by ingredients. I only call it an aioli because it loosely fits the criteria of an aioli. So I will maintain my position of calling it an aioli. As always, enjoy.
I don’t like spam!
Last Updated on Monday, 8 February 2010 06:10
Meat-n-Potatoes (and veggies)
Okay, so this isn’t exactly your typical meat and potatotes dinner. It does have steak and it does have potato and it also has some veggies, just to round out the plate and to add some color. The flavors and textures of this dish are outstanding.
I must admit that I was hugely impressed by the outcome. Like much of my cooking, I started with a vague idea of what I wanted and it evolved from there.
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Last Updated on Thursday, 31 December 2009 07:12
