I couldn’t have said it better.
I’m back after a few weeks of going MIA, which in reality was a result of a tax-preparation frenzy, a computer-less vacation, then another semi-vacation. I am not like the other bloggers who prepare their absence in advance
All I have for you right now, while I start to flex my blogging muscles is…
The sun rising from a golf course in Florida.
The truth is, although I have quite a number of photos to share with you, but they are still in my camera. Oh, the camera is 222 kilometers away because I (in)conveniently forgot it.
I have a lot of catching up to do! How is everyone? What did I miss? I hope you’re having a smashing summer!
After what seems like forever, the site is back up and running. Sorry folks!
For those who missed it (whew), it all happened so fast. The next thing I knew the site was down because of an unknown database connection error and an unknown reason for it to happen (to me) because didn’t make any change to site (front- and back-end). All I know is that for more than 24 hours, I’ve been told by my previous host to wait for them to resolve it. I’ve called numerous times during the day and I kept hearing the same thing: “We do not have an update yet, but rest assured our administrators are working on it.” Until finally I got: “The issue has been resolved.” And yet, my sites were still down. How is that resolved? I put a temporary page up to notify site visitors of the problem, and two people from the hosting company said that they see my site has been fixed. I rest my case.
I switched to another host and restored most of everything already, but if something doesn’t work, please do let me know! Oh, and one other thing…I lost all comments since March 19. That is actually a more positive prognosis than the original heartbreak I had felt at the possibility of losing all comments. I almost couldn’t continue working when I saw that my most recent database backup did not have comments. It was the worst feeling in the world. Who knew I could be so attached to comments? It was like losing some very important memento. Well, you know what, they are. You are. What would the past 2 years be without all of you?
Moral of this mishap: Back up. Back up your blog/database. Back up your files. And something to note about backing up your WordPress blog: use the Export tool (that exports an xml file) to make your life less complicated should you need to install a new WordPress on your site and restore your blog. I restored everything using my .sql backups, but it would have been much quicker if I had the xml file.
I should have known better. I got lazy at some point and thought my web hosting company could not do much harm. Alas, I was wrong. And what a costly price to pay. Lost comments, and lost sleep.
Ah, well. Lesson learned.
Back to our regular programming. And for me, time to face the tax papers.
Hello, friends! We have some announcements to make:
1. Our February-March 2010 Newsletter is out! Subscribe here to get it in your mailbox, or view past issues.
2) Remember those red maple leaf mitts during the Olympics? We’re giving away a pair of medium ones!
3) Finally, the sequel to the Secret Santa Food exchange last December: Tête-à-Tea: An Online Tea Exchange Party
5. And lastly: we are switching to partial feeds for the recipe posts. We’re doing this for two reasons: 1) To prevent content theft; and 2) To shorten the main page with the long posts. The new RSS feed format will let you read the bulk of the each post. What is behind the ‘cut’ is the recipe. Those who want to read and download the recipe can do so by clicking the Read More link. We’ve had this system on our first year, and it worked quite well. I’m still working on a way so that the continuation will appear on the same page and not bring you to another, so it will be a win-win situation.
I know some people will only subscribe to feeds that offer full RSS feed, and we respect that. We hope that you understand our reasons behind this change and really wish that you will reconsider. We’d love to keep you. :)
I’ve been participating in, and hosting, snail mail exchanges online since 2001. Last December, we had the Secret Santa Foodie, where everybody got together to spread some holiday cheer. I ‘met’ a lot of new people, including Adrienne Mitra, who owns a travel agency with her husband. What’s so interesting is that they offer fully-customized culinary travel tours. Food and travel — what’s not to love? It’s impossible to have someone you know at every travel destination, who can point you to to the good eats or the best classes where you can learn to cook the regional fare. Guidebooks can only take you so far and it’s rare to have an unlimited vacation time to figure everything out. That’s where they come in. Travel runs through Adrienne’s veins and she loves good food. She is passionate about helping people plan their vacation according to how they want it, and not according to set “packages” (that term makes her cringe). And if there’s one thing I can attest to about Adrienne, she gets things done and she is on top of things — okay, that’s two! After talking and emailing with her, teaming up with them just seemed like an organic thing to do. So I’m very happy to introduce Celebrations International Travel to you guys! Please join us in welcoming them! Check out their site and their blog. You will learn more about them in the coming weeks and months. I’ll be inviting Adrienne to do a guest post about their culinary tours.
This is right up our alley, don’t you think? As the busy travel and vacation season begins, and as some of us scramble to make plans for the rest of the year (ahem, Me!), I can’t wait to find out what they have in store!
Now onto the recipe!
MMM…pizza! Whether it be for any meal (yes, even breakfast — admit it!), a casual get-together or game night, the beloved pizza is welcome in our homes and in our bellies. Of course, there’s the debate about which is better: deep-dish or thin crust pizza, but we’ll leave that alone. For now, I’ll talk about my kind of pizza: thin, light, and beautifully blistered pizzas. You heard me: blistered. I get excited over the perfect thin crust!
We’ve been to the much-talked about Pizzeria Bianco in Phoenix, and my love for that pizza is right up there with Itzhak Perlman — that’s a high pedestal. The long line to get into the main restaurant is something I’d rather forget, though.
The following crust is no Pizzeria Bianco, and I can’t say it tastes the same as the A16 restaurant’s pizza (I haven’t eaten there), but one thing is for sure, this dough has earned top place among the pizza dough recipes I’ve tried.
Being at the top means there are also no compromises, especially when it comes to time. The A16 Neapolitan pizza dough takes the most number of days to make: three, realistically. But you can definitely make it in two if you plan ahead after reading the recipe. Raise your hand if you sometimes don’t carefully read the recipe before deciding to make it. Who does that? Hah.
I don’t have more “after” photos because I was busy stretching the pizza, filling it, transferring it to to oven, and preparing the next pie while that cooks for 7 minutes. Whew. I ran a tight ship and by the time I finished rolling out 4 pizzas, I just had enough to eat and hunger beat food porn. Plus, it’s something that can wait to be eaten. It was incredibly satisfying and even with all the work and wait involved, this is worth making again and again!