[/av_textblock] [av_textblock size=” font_color=” color=”] Brandon is a Senior Consultant at Ingage Partners. He started teaching himself to write code at the age of 10 in his parents’ basement. The majority of his skills are self-taught along with classes at both Columbus State and Cincinnati State technical colleges. He is passionate about writing clean, maintainable code that is easily modified to respond to changing requirements.
Brandon was drawn to Ingage because of the community involvement and attitude of being able to make a change. He has participated in the Southwest Ohio Give Camp for several years and enjoys using his skills to help others. He has also given his time and effort to the Mason Food Pantry and the National Multiple Sclerosis Society.
At home, Brandon enjoys geeking out to Star Trek and Doctor Who as well as creating magic in the kitchen. He also helps manage the small zoo in his home.
Modified Olive Garden Chicken Gnocchi Soup (low carb, so no Gnocchi)
½ cup (1 stick) butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
1/2 cup finely diced celery
2 garlic cloves, minced
2 cups Heavy Whipping Cream
1 (32-ounce) box chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
1 cup diced cooked chicken breast (I use a whole rotisserie chicken)
Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Add the Heavy Cream. Whisk in the chicken broth. Simmer. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, and chicken. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.