Somewhat Unrelatedly: Can anyone recommend an inexpensive (or free) beginner-level video editing software for a PC? Jow and I would like to start our riveting cooking show called Old Gods and Indoor Plumbing: The Deb ‘n Jow Cooking Show asap. We have a really crummy little video recorder meant for blog videos and I would like to be able to edit out superfluous sounds and edit out parts that are irrelevant and possibly fix lighting/sound/resolution with the software.
But it needs to be simple and inexpensive. I keep reading reviews for various software and losing hope at my ability to use it. I can do basic Adobe Photoshop stuff, basic photo editing, basic html and basic WordPress stuff to give you an idea of my skillset. I can learn to do more but I don’t have time, I just need to be able to easily get the software to do what I want (edit out scenes, fix sound problems, upload to Youtube) without much work.
We may have guests, we will probably be somewhat drunk and it will likely be sort of Chopped-like. Expect: to sort of learn how to cook something, to hear/see Jow talk, to see/hear me irritating Jow with my typical Judge Judy line of questions/logic, lots of gossipy talk about magic and television. But we need the software to actually do it! Once we have some recs and get the software, we will get started asap.
This is a recipe I made up to try to force more vegetables in my face. It can be made vegetarian or carnivorous! It’s a good weeknight rec
2 boneless skinless chicken thighs, diced or 1 can of cannelloni beans, rinsed and drained
1 onion, diced
2 small zucchini, diced
1 small bunch arugula , chopped
3 tomatoes, diced
1 carton mushrooms, chopped
1 carton chicken or vegetable broth
1/2 cup dry white wine
1/8 cup lemon juice
1 tablespoon butter
1 tablespoon paprika
1 tablespoon Montreal Chicken Seasoning
1 bay leaf
3 tablespoons fresh oregano, chopped
3 tablespoons fresh parsley, chopped
2 egg yolks
Salt and pepper to taste
Put everything in a large pot except the egg yolks. Put the egg yolks in a small bowl. Cook everything in the pot on medium low heat, covered for 20 minutes. Pour a little (1/4 cup to 1/2 cup) of the hot broth into the yolks and stir. Pour into the soup. Cook covered for another ten minutes. Bon appetit!