I had the urge to make some beef fried rice last night. However, I was lacking the basic ingredients. A quick trip to the store fixed this dire situation, and it tastes gosh darn good. It sure beats dishing out $8 for a container at some Chinese food resturaunt, and it's a cinch to make. To start out, you'll need some basic ingredients:

After making some beef fried rice (recipe coming soon, folks!), I had to make another batch of sweet and sour sauce. This time, I changed the recipe a little bit.

One of the most important steps in the production of yeast-risen baked goods is properly "proofing" the yeast. Proofing the yeast ensures that the yeast is properly hydrated with a sufficient supply of sugars, as well as ensuring that the yeast is still alive. Nothing is more disappointing than working on a dough for half an hour, just to realize that the dough will not rise. Although they say that instant yeasts do not require proofing, I still like to proof those as well. Proofing yeast is quite simple, and will help to ensure baking success.

My old Drupal install became a horrible mess, with tons of modules strung out everywhere, broken themes, ugly hacks, and whatnot. Because of that, I decided to work on a new Drupal setup. I'm still getting things setup, but I should be done pretty soon.