Rocco Tripaldi

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Hello. My name is Rocco Tripaldi and I work for Automattic helping to make Jetpack awesome. I launched this website in May, 2013 as a place to store my family recipes, and to showcase some of my favorite software projects that I’ve worked on.

In addition to cooking up food and computer code, I also enjoy:

  • my lovely wife is an actress and playwright
  •  I got a BA in Graphic Communications
  •  I’v been playing since 1992, and I need to do it more!
  • Disc Golf, Mountain Biking, Hiking, Cat Petting
 

BruteProtect + Jetpack

I'm thrilled to report that, at the end of August 2014, Automattic acquired BruteProtect, a WordPress plugin that I'd been working on for the past 2 years or so. As part of the aquisition, founder Sam Hotchkiss, and the rest of the team were welcomed into the company behind WordPress! We will join the Jetpack team to integrate our brute force protection and help out with some other big changes. I'm so excited.

Listening to: My starred playlist on Spotify

 

Code

Jetpack

Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from WordPress.com. I started with this lovely team in August 2014 to help integrate some brute force protection and build some cool new features.

<span> paintings

These bizarre paintings are from the mind of Chris Sullivan, an artist who works in Portland, Maine. Blending HTML code and art was pretty time consuming for Chris. I made his life a bit easier by building an online tool that auto-generates the HTML.

BruteProtect

BruteProtect is a WordPress plugin that offers protection against brute force attacks. I signed on as a contributor to this plugin in May 2013. In the spring of 2014, we launched a premium version of the plugin, which can be found at my.bruteprotect.com. In August 2014, we were acquired by Automattic, the company behind WordPress.

Valuate

Valuate is an art project by Chris Sullivan, an artist who works in Portland, Maine. The project has an online presence, which allows the public at large to collaborate. We are currently looking for a gallery to show Valuate.

Flight of Phrase

Flight of Phrase is my first jQuery plugin published on June 16, 2013. Use the links below to learn more. Approximate download count: 675.

 

Contact

Happy to Help

  • rocco@automattic.com
  • rocco.tripaldi1

Recipes

← Return to Turkey.

Autumn Turkey Soup

4 bowls of soup

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This is the first meal I ever cooked for my Mom. The soup, which I’ve adapted from a Food and Wine cookbook, reminds me of the stew she cooked for me as a boy. She was skeptical at first, but in the end she loved it. It is like a turkey diner in a bowl. Serve it with fresh, warm brown bread.

 

Ingredients

  • 2 tablespoons of extra virgin olive oil
  • 1 small yellow onion
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 large sweet potato ( about 1 lb. )
  • 6 cups ( 1.5 quarts ) of chicken stock
  • 2 teaspoons of salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • A big handful of fresh green beans
  • 1 lb. turkey cutlets

1. Prepare your veggies. Preheat a large pot to medium. Peel and cube the sweet potato into bite sized pieces. Wash the green beans. Cut off the ends and cut into 1/2 inch pieces. Dice the onion.

2. Add the olive oil to the hot pot. Add the onions, sage, and thyme. Stir well and cook 3 - 5 minutes until the onions are tender.

3. Add the chicken stock, cubed potatoes, and 1 tablespoon of salt. Bring to a boil. Reduce the heat to medium and simmer about 10 minute until the potatoes are cooked through.

4. Now for the fun part! Transfer half of the soup to a blender or a food processor and blend until silky smooth. If you are using a blender, make sure you hold down the lid securely. Blending hot liquids can cause the lid to fly off! Return the pureed soup to the pot. Add salt and pepper to taste. Add the green beans and simmer until the beans are done, 6 - 8 minutes.

5. While the soup is simmering, slice the turkey into bite sized strips. When the beans are cooked, add in the turkey and cook for about two minutes more. Serve and enjoy.