Rocco Tripaldi

$this->is(‘how we do it’);

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 Produces Leftovers.

Gazpacho with Goat Cheese Nachos

4 - 6 servings

Share: Facebook | Twitter | Pinterest

When we started our search for warm weather recipes, a good gazpacho was at the top of my list. There are, of course, many to choose from, but I found one from chef Ina Garten that had the simplicity and freshness I was seeking. I’ve modified her recipe a bit, and invented a goat cheese “nacho” to serve along side the soup. Gazpacho and nachos anyone? Pretty catchy right?

 

Ingredients

For the gazpacho:

  • 1 large cucumber, seeded
  • 3 cups of a low sodium tomato juice
  • 1 medium red onion
  • 4 medium sized tomatos
  • 2 large yellow bell peppers
  • 3 cloves of garlic
  • 1/4 cup extra virgin olive oil
  • 1/4 cup rice vinegar
  • Salt & pepper
  • Cayenne (optional)

 

For the nachos:

  • 12 - 15 pitted greek olives
  • 3 oz. of a creamy goat cheese
  • about half a bag of scoop shaped tortilla chips

1. Seed the cucumber, and chop into small chunks. Roughly chop the onions, bell peppers and tomatoes. Peel and mince the garlic.

preparing-gazpacho

2. Process the vegetables, aside from the garlic, in a food processor or blender. Do each vegetable separately and add them to a large pot or serving bowl. Process according to your tastes, depending on if you like the end result to be chunky or smooth.

3. Add the tomato juice, oil, vinegar, and garlic to the vegetables and stir well. Season to taste with salt and pepper. If you like it spicy, add a few dashes of cayenne.

4. Cover the bowl and chill before serving. The soup will keep for about two days. The longer it chills the more the flavor develops.

5. About a half hour before serving, prepare the nachos. Preheat your oven to 400 degrees. Finely mince the olives.

6. In a small bowl, combine the olives and goat cheese and stir until well blended.

7. Arrange the chips, as many as will fit in a single layer on a baking sheet. Spoon a bit of the goat cheese mixture into each chip.

goat-cheese-nachos

 

8. Bake for 15 - 20 minutes until the goat cheese mixture is lightly browned. Served with the chilled soup. Enjoy.