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




Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from 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 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 In August 2014, we were acquired by Automattic, the company behind WordPress.


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: 682.



Happy to Help

  • rocco.tripaldi1


← Return to recipes.

Savory Sour Cream Chicken With Roasted Roots

Serves 2

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I love this meal. There’s not much to it. Itis very easy to prepare, however it does take about an hour for the potatoes to roast up properly. Give yourself ample time for that. Don’t expect a quick meal. The end result is worth the wait.

I’ve tried this with a few different varieties, and I find that red potatoes are best.



  • 1 large boneless, skinless chicken breast
  • 2 medium red potatoes
  • 1 large carrot
  • 1 small yellow onion
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Extra virgin olive oil
  • 1/4 cup sour cream

1. Make the rub. Preheat the oven to 400. Combine the salt and pepper. Divide the mixture between two small bowls. Add the thyme to one, and the sage to an other.  The thyme rub is for the chicken, while the sage rub is for the potatoes.

2. Roast the potatoes. Wash the carrot and potatoes. Peel the carrot. Chop the potatoes, carrot, and onion into bite sized hunks. In a roasting pan, combine the roots with the sage rub and 2 tablespoons of extra virgin oil. Roast them in the oven for 50 minutes, stirring half way through the cooking time.


3. Prepare the chicken. While the taters are roasting, butterfly the chicken breast and cut into 2 equal peices. Place each peice between 2 sheets of plastic wrap or wax paper, and pound them thin with a mallet. Season each fillet on each side with the thyme rub. Cover and set aside. When the potatoes are about 10 minutes away from completion, preheat a large frying pan to medium high. Add some cooking oil to the pan, and fry the chicken for about 3 minutes per side until cooked through. Remove from heat.


4. Plate. Divide the roasted roots between 2 plates. Top each mound with a chicken breast and a big scoop of sour cream. Serve and enjoy.