Elliott's Blog

some muses from a web designer in Cheltenham

Question of business or charity?

by elliottrichmond

This almost feels like a stupid question but… should a business charge another business for services regardless of their emotional or relational connection? I seem to have been challenged on this subject recently and frankly my head tells me one thing and my heart the other!

The distinction between the two is very clear to me but should I feel bad about it if it’s another business using my services for the better of their own business? No! If it’s a question of education and not for financial benefit then I have to ask myself a different question, is this a good thing for my business? is this a good thing for the other party? is this an investment not only for my business but for the other party.

As tenuous as this must sound it is a very important question in my opinion. There are far too many businesses out to profit and nothing else seems to be as important other than the profit! What happened to the scholarships, investment in people, education, apprenticeships?

I think the conclusion is that if someone is willing to invest their time to learn something from you then, not only should you be honored that they’ve chosen you to learn from, you should also feel that inner excitement and passion you’ve forgotten about, you know that thing that started you doing this thing in the first place!

If on the other hand it’s for financial benefit then it should be reciprocal, the job is worth what the other party is willing to pay for it no? Or am I completely off the mark here? For example if a software company or car salesmen came to me and asked me to help them sell products that, were at there cheapest $2000 a pop, should I charge accordingly as it’s a B2B proposition?

Weigh in day today shall I publish my…

by elliottrichmond

Weigh in day today, shall I publish my weight? Nah! Probably not!

6am start to get ahead of the game…

by elliottrichmond

6am start to get ahead of the game, I am ahead!

A neat method for developing a WordPress site on a live url

by elliottrichmond

Developing a wordpress site on a live url.

Looks like I got published on Design Newz

by elliottrichmond

Looks like I got published on Design Newz

Many hurdles today but nothing that couldn’t be…

by elliottrichmond

Many hurdles today but nothing that couldn’t be hurdled so to speak, let hope tomorrow is hurdle free!

WordPress bugbears

by elliottrichmond

Buying premium WordPress themes can be cost effective but, are they really cost effective? What you really should know about WordPress.

Recent favourite tweets

by elliottrichmond

Some sweet tweeps tweeting sweet tweets!

ModernTribeInc

kevwiles

smartcommsglos

nikkiwriter

therealRobin76

poburke

Mystery Meat Navigation

by elliottrichmond

Navigation to avoid on your website

Mystery Meat Navigation

Carbonara the right way

by elliottrichmond

I love pasta and carbonara is one of my favourite pasta dishes. Thank you Italians for making your cuisine one of my favourite culinary delights. So, believe it or not carbonara is one of the easiest dishes to make and it doesn’t have to come from a jar! I found this recipe in a fairly modern book by Giuliano Hazan, I don’t remember which one but I haven’t forgotten the technique. It might not be exactly the same but it sure doesn’t stray far off the mark, lets begin…

Slice your pancetta to start.

Don’t use cubed – sliced is best as it tends to hug the spagetti better.

Fry until crispy.

Fry in the tiniest slug of olive oil, you don’t need much at all as the fat from the pancetta will render out and help with the frying process.

Flambé in white wine.

Not to much, just enough to make the pancetta feel like it’s stepped into a shallow puddle, I used about 175ml. This is where saltiness for the dish comes from. Continue to fry until all the wine has evaporated.

Egg yolks and parsley.

Separate your egg yolks and chop a bunch of parsley and mix together, quantities vary depending on your preference but I usually use 3/4 yolks per person or per 150g of pasta.

Boil some pasta in some salted water, 100/150g per person.

When your pasta is ready drain, but not fully – its important to retain some of the boiling water to help slacken the dish, I usually throw the pasta into a colander and toss back into the pan before all of the water has drained – its an odd technique but it works for me. How slack you want the dish depends on how quickly you go through the process.

Time to assemble.

Toss the fried pancetta, egg yolk and parsley mixture in the pasta to ensure that all the lovely flavours are mixed together. Don’t worry about the raw egg yolks because the pasta should be piping hot and as the yolks hit the pasta it will cook gently.

Enjoy!

Serve with a gentle grinding of pepper and – if you like, a squeeze of lemon juice.

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