flickr stream


January 8

Dish of the year: Oven-roasted lamb


I’m not about to turn this into a food blog, but I came across one of the best new recipes of the past year recently, tweaked it a bit to cut down on the calories, and served it to friends who loved it. And I’m sure I’ll lose the recipe unless I stash it here!

See the photo above for how it turned out.

Oven-roasted Lamb with Spices

  • 2 pounds of lamb (shoulder or leg) cut into 1-inch cubes
  • 2 medium onions, chopped
  • 5 cloves of garlic
  • 2 tablespoons of tomato paste
  • 1 tablespoon of ground coriander
  • 1 tablespoon of garam masala
  • 1 tablespoon of cayenne pepper
  • 1 teaspoon of turmeric
  • chopped cilantro
  • Salt & pepper
  • 3/4 cup of water
  • 1/4 cup of butter, cut into cubes
  • 1/2 cup of nonfat yogurt

This is a curry-style dish made in the oven rather than on the stove.

Mix all the spices and aromatics into a blender or food blender. Combine the mixture with the cubed lamb, and then roast.


Heat the oven to 300°. Sprinkle the lamb with the salt and pepper. Arrange in a single layer in a baking dish.

Toast the cumin, coriander, garam masala, cayenne and turmeric, in a dry saute pan for a minute or so to bring out the flavors.

Puree the onions, garlic and tomato paste in a food processor. Add the water, then puree again. Add the roasted spices to the puree, then pour the mixture over the lamb. Stir to coat. Scatter butter cubes over the lamb.

Roast the dish uncovered until very tender 2 1/2 to 3 hours. Half an hour before the meat is done, add the yogurt, stirring to combine; continue roasting. Garnish with cilantro and serve.

Serve with rice or potatoes, salad and a red wine, of course.


{ Comments Off on Dish of the year: Oven-roasted lamb }

March 7

SXSW publishes my world-famous gazpacho recipe

Gazpacho de JD
A serving of Gazpacho de JD

By JD Lasica

Today is the kickoff of the 20th annual South by Southwest Interactive, the seminal glimpse-of-the-future gathering held each March in Austin. I’ve attended four times, spoken there three times, was admitted as press last year but couldn’t attend, and can’t make it this year because I have to fly to Miami to attend the year’s biggest cruise conference.

But I’m still jazzed that SXSW has decided this year to publish “The Official SXSW 2014 Interactive Cookbook.” Inside the cookbook, you’ll find recipes from over 100 former South by Southwest speakers. The recipes, which span from Eggs Benedict Pasta to Vegetable Jell-O, speak to the creativity and diversity of the SXSW community.

Recipe for Gazpacho de JD


I contributed my own Gazpacho de JD to the cookbook. Here’s the recipe (though you should buy the cookbook — it’s for a good cause!):


10 big, plump, ripe red tomatoes, cut into chunks
3 cucumbers, peeled, diced
1 red onion, peeled, diced
2 medium green peppers, seeds removed, diced
1 serrano pepper, diced
2 small cans, diced green chiles (approx. 7 oz.)
2 small cans, tomato paste (approx. 6 ox.)
4 tablespoons olive oil
3 tablespoons red white vinegar
1/2 jalapeño pepper (depending on your preference)
1 bunch fresh cilantro, chopped
2 cups bread crumbs
2 teaspoons minced garlic
salt, pepper to taste
lemon wedges as garnish


Combine tomatoes, cucumbers, onion, green peppers, serrano pepper and
diced green chiles into a blender, followed by the cilantro, garlic,
salt and pepper. The bread crumbs are the last ingredient to add and,
yes, add more than you might think. Blend thoroughly. You’ll likely
need to do three or four batches in a standard blender, so proportion
the ingredients accordingly. Combine each batch into one or two large
serving bowls, cover and refrigerate. Chill thoroughly. Serve with
lemon wedges.


Continue reading »

Creative Commons Attribution 3.0 UnportedThis work is licensed under a Creative Commons Attribution 3.0 Unported.

{ Comments Off on SXSW publishes my world-famous gazpacho recipe }

February 6

Photos from Startup Grind 2014

MC Hammer

Here are 63 photos I shot this week at Startup Grind, the startup conference that drew 1,000 attendees and speakers — including MC Hammer, above — to the Computer History Museum in Silicon Valley.

{ Comments Off on Photos from Startup Grind 2014 }

December 21

Powerocks: How to get charged up


A portable charger for your digital lifestyle

By JD Lasica

Over the years, I’ve done product reviews for companies like Nokia, small camcorder companies and gadget startups in my role as a columnist for Engadget, all the while offering this disclosure statement that spelled out my affiliations.

powerocks-magicstick-charger200Well, let’s toss another one into the mix, because the good folks at Powerocks recently sent me the Powerocks Extended Battery Pak Super Magicstick (2800mAh) to test out, and within a week I began adding it to my road warrior arsenal.

Powerocks is a lightweight portable charger that takes the worry out of heading out of the house with a less than fully charged array of mobile gadgets, including the iPad, iPhone, Android phones, digital cameras, handheld game devices, GPS gizmos, MP3 players and more.

Continue reading »

Creative Commons Attribution 3.0 UnportedThis work is licensed under a Creative Commons Attribution 3.0 Unported.

{ Comments Off on Powerocks: How to get charged up }

June 30

Photos of Krakow & a startup conference

A street scene near Krakow Main Square.

By JD Lasica

I‘m just back from Poland, where I gave a talk on The Social Startup to the Bitspiration startup conference in Krakow.

This was my first trip to Poland, so naturally I did some sightseeing in Krakow. And I spent a day traveling in the Polish countryside to Spie, where my grandfather came from.

An iPhone 5 gets you only so far, so I brought my Canon 5D and created these photo sets on Flickr:

Krakow (58 photos)

Bitspiration (88 photos)

Rural Poland (34 photos)


Looking for relatives in Poland

{ Comments Off on Photos of Krakow & a startup conference }