Hello! My name is Jesse Conaway. I design and build websites, and I do graphic design.
On the design side, I can help tell your story through visual design. Your brand has a unique story, and design helps people understand and feel that story in an instant.
Design can also be about solving a problem, like organizing information on a website. When you can solve problems in an engaging and easily understandable way, it's more likely to make people take action.
As for web development, or actually building the website, I work with html, css, and javascript, and I can help bring your website into fully-functional existence!
I got my bachelor's degree from Lindenwood University, and studied interactive media and web design at the graduate level at Lindenwood as well. I've been doing freelance work for about two years.
If you'd like to get in contact with me, hit that "contact" button at the top of the page. Enjoy your time on my site, and seriously let me know if you try my super secret ramen recipe. It's 100% worth the effort. Cheers!
This recipe is product of my quest to reproduce the NongShim brand Shin Ramyun ramen noodles that I grew up with as a kid. The South Korean company NongShim first introduced this specific style of instant ramen noodle soup in 1986. My parents lived in Korea for a brief time in 1990, and as a result, the Shin Ramyun instant noodles were an ever-present piece of my childhood.
The problem for me is that the noodles are deep-fried in palm oil, which is not only unhealthy, but also contributes to many environmental issues surrounding the production of palm oil.
This ramen, recreated in this recipe, is my ultimate comfort food, and it's my gift to you for visiting my site. Enjoy!
Makes about 2 quarts broth, which can be used for about 5 bowls of ramen.
Boil the mushrooms for 30 minutes in 64oz of water.
Remove from heat, remove mushrooms and save them for adding to the finished bowl. You can also marinade these mushrooms in soy sauce etc. to spruce them up for later bowls.
Add kelp, and let steep for 10 minutes.
Remove kelp, add 4 cups of water, along with the oyster sauce, hondashi, bouillon, garlic, ginger, green onions, soy sauce, sake, and red pepper powder. Simmer for 5 minutes.
Put the noodles on to cook. This should only take 3-4 minutes, depending on the noodles you choose. They should be wheat noodles, and they should contain some sort of potassium as well as sodium carbonate. This is what gives them their signature "ramen noodle" springiness.
Remove broth from heat, remove green onions (optional), and add miso.
Each serving of ramen will get 12oz broth, plus 90g/3oz noodles, and 1 tbsp sesame oil. Toppings are up to you, but they add greatly to the bowl. I recommend a half sheet of seaweed, a soft-boiled egg, preferably marinated in a soy sauce + ginger + garlic mixture overnight, and a couple shitake mushrooms.
And that's it! Once the broth is made, you can store leftovers, and making new bowls is quick and easy.
This is placeholder text for dark secrets.
The fact of the matter is that I can't think of any dark secrets I have. I suppose I'm lucky to have none.
You can tell a lot about someone by reading a numbered list of their favorite things, so here is just such a thing.
