That Time I Made it Into Huffington Post

I thought you would all enjoy this from Romona.

Constant Commoner

Ed and Mona – Together for more than 63 years

I know it’s awful to stay away for so long, only to come back to brag. But here I am and I came back to brag.

I sold a piece to Huffington Post Personals! (Key word: sold) This is how it happened, for those of you who are writers and are wondering how these things happen, and for those of you who are just curious, or for those of you who think my writing stinks and you want to get over there to see what the hell they saw in it.

My husband and I celebrated our 63rd anniversary this year, and it seemed like a pretty big deal, at least to us. (Nobody else seemed to notice, but I chalk it up to having had so many they’re getting bored with that whole rah rah thing.)…

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Blog House keeping

WordPress switched it’s framework that the old themes were built on, to one that supports social media and mobile media.  All the new themes don’t have sidebar widgets but the widgets follow at the end of the blog.  All the old themes are considered retired and no updates are being done on them.  They have been trying to fix issues for the ones that they can still work with. Last week wordpress did a site update and some of the blogs that had old themes ran into trouble with their side bars. This was an answer that came from one of the techs when asked about it a few days ago.

But as with any software the code eventually becomes dated, the theme no longer supports all the features on WordPress.com, and the continued cost of maintaining it just becomes too high. At that point we retire the theme. We don’t send out notifications when this happens.

You can keep on using the theme, but as the different coding languages evolve and we introduce new features and software updates, eventually the theme will start breaking. We still try to fix any bugs that occur, like in this case, but there will come a day where something will break that we simply won’t be able to fix.

I ran into trouble a couple of years ago.  I switched themes but I didn’t really like it so I switched last Spring to one that they had just started offering. It works well with food and craft blogs.  If you are using a theme from before 2015 I would consider switching to one of the themes they are offering now. I am still updating.  I have recipes that I have to recode to make them printable.  It is something they added in the recent couple of years. It takes a while to do 175 recipes.

Most of the early reblogs I did here the links no longer worked so I cleaned them up this past week.  I still have a few more to go. I just simply deleted them.

I just wanted to give everyone here a heads up on this.

There is a Balm in Gilead #video

This music is so soothing and beautifully sung. Enjoy.

Lisa's Blog

A 3 minute encouragement for your day—

For behind the scenes photos from The Deputy’s Perfect Match, visit Pinterest.

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Don’t look at me in that tone of voice.

I know a few people here likes Dorothy Parker and would enjoy something like this. Just imagine a bottle of Dorothy Parker Gin. Enjoy.

Annjrippin's Blog

Knowing that I am a big fan of the writer, a very dear friend of mine gave me a bottle of Dorothy Parker gin.  The gin is the sort of alcohol-rich distillation that would make the average sailor wince, but the bottle was wonderful with a picture of Mrs Parker printed on the inside and a little biography on the back:

It was too good to throw away, and so I decided to make it into a lamp.  I bought the stick-in bulb fitting and more or less forgot about it, as it took us so long to get through the ‘navy strength’ gin.  When the bottle was finally empty, I started to think about a shade.  For some reason I decided that a lampshade with some of Mrs Parker’s quotes would be just the thing, so I bought a kit which promised to be very easy to make up…

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One of America’s Favorites – Eggo Waffles

This is a fun history of Eggo waffles. I actually didn’t like them because I thought they tasted like cardboard. But I had family members who loved them. Heaven help the kid who ate Dad’s Eggo. Enjoy.

My Meals are on Wheels

Two Eggo toaster waffles with butter and syrup

Eggo is a brand of frozen waffles in the United States, Canada and Mexico, which is owned by the Kellogg Company. Several varieties are available, including homestyle, miniature, blueberry, strawberry, vanilla bliss, brown sugar cinnamon, buttermilk, and chocolate chip.

Other than waffles, Eggo also produces a selection of pancakes, French toast, and egg and cheese breakfast sandwiches, of which varieties include ham or sausage.

By mid-June 2009, Eggo had a 73% share of the frozen waffle market in the United States.

Eggo waffles were invented in San Jose, California, by three brothers, Tony, Sam, and Frank Dorsa. In 1953, the Dorsa brothers introduced Eggo frozen waffles to supermarkets throughout the United States. Frozen waffles do not require a waffle iron to prepare.

When the Dorsas first introduced the product it was called “Froffles”, a portmanteau of frozen waffles. However people started referring…

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The butter process, according to me!

Have you ever thought about making your own butter. Check this out. All you need is a quart of whipping cream and a mixer. Enjoy.

The Tuesday Table

I have been making homemade butter from our farm fresh cream at least once a week for around five months now, so clearly this makes me an expert. OK, so maybe not an expert, but I definitely have made some observations that I wish someone would have pointed out to me when I started making butter.
You see, that prized cream will pass through many stages on its way to becoming glorious butter. Some of those stages make you swoon and others will make you cringe in horror. I have documented each of these stages for you and will provide my own running commentary on the process.

Stage 1: Selecting your cream. In my case, I am choosing to use farm fresh, home pasteurized heavy cream. In my experience, you must wait at overnight after pasteurizing your cream in order for it to turn into butter. The colder it is…

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Saturday Songs for “the Quiet Beatle”

It is hump day so it is time to spin some music while you surf the net. This is some nice tunes. Enjoy.

The History of Ovaltine

I think some of us remember the decoder rings from Ovaltine. My mother would not buy it very often because other chocolate drinks were less expensive but I loved the malt. I didn’t know it was made from eggs. Enjoy

RecipeReminiscing

Ovaltine (Ovomaltine) is a brand of milk flavoring product made with malt extract (except in the blue packaging in the United States), sugar (except in Switzerland), and whey. Some flavors also have cocoa. Ovaltine, a registered trademark of Associated British Foods, is made by Wander AG, a subsidiary of Twinings which acquired the brand from Novartis in 2003, except in the United States and Australia, where Nestlé acquired the rights separately from Novartis later on.

History

Ovaltine was developed in Bern, Switzerland, where it is known by its original name, Ovomaltine (from ovum, Latin for “egg,” and malt, which were originally its main ingredients). Soon after its invention, the factory moved out to the village of Neuenegg, a few kilometres west of Berne, where it is still produced.

  

Ovomaltine was exported to Britain in 1909; a misspelling of the name on the trademark registration application led to the…

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Medieval Monday – Perre

Peas was a staple in Medieval times. I thought you would like to see one of the dishes they would have eaten. It don’t look bad at all. Enjoy.

RecipeReminiscing

Take green peas, and boil them in a pot; And when they are broken, draw the broth a good quantity through a strainer into a pot, And sit it on the fire; and take onions and parsley, and hew them small together, And cast them thereto; And take powder of Cinnamon and pepper and cast thereto, and let boil; And take vinegar and powder of ginger, and cast thereto; And then take Saffron and salt, a little quantity, and cast thereto; And take fair pieces of pandemaine, or else of such tender bread, and cut it in fair morsels, and cast thereto; And serve it so forth.

From Harleian MS. 4016, Volume II

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Christmas in the Air

I found this really interesting. Flying in 1933 Christmas. World depression going on and this was for the very wealthy.

RecipeReminiscing

An article from “FLIGHT” magazine, January 25, 1934

The Christmas Lunch Served on
Imperial Airways’ Flight for Athens
December 25, 1933

Illustration from the article

Most people on Christmas Day, whether they be in their own homes, travelling, or in whatever state it has pleased Providence to call them, endeavour to celebrate that anniversary by means of something extra special in the way of food and drink.

Food being prepared for Imperial Airways and stewards
waiting to pick up whatever is prepared for their next flight.

Imperial Airways always look after their passengers better, perhaps, than any other transport company in the world, and an amusing and effective example of this care is given by the Christmas lunch so carefully arranged for the passengers in Scipio, the fourengined Short flying boat which was to leave Brindisi on the morning of December 25, 1933, for Athens.

The programme did not go…

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