Dear Despots….

Dear Despots (and you know who you are):

You should all fry in hell for all eternity, not only for the horrors you have perpetrated against your own people – despicable criminal acts of murder, torture, starvation, deprivation (not to mention theft) –  but also for that which you have deprived the world by your shortsighted selfishness.

If even only a fraction of the BILLIONS they are now finding in skimmed wealth had been reinvested in the region for development and advancement in infrastructure, manufacturing, education and commerce – true economic development, not just for the sake of your pet resort town or the comfort of your Mercedeses (Mercedii??) but but for entire nations of Arabs, those same Arabs that once gave the world numbers and mathematics and astronomy who by now, had they been given their due and propers might have cured cancer, made their own peace in the region, been the center of world commerce (as it once was), and been at the forefront of development of new technologies. By now, they could have been teaching us a thing or two.

But wait…, they are. And you are being taught the lesson of your life. You just seem to be slow to understand the scope of what’s happening around you.

I’ll put it in terms that even your self-hypnotized brain can understand: A happy, healthy, well-educated and HOPEFUL people tend to create greater and more enduring wealth than unhappy, impoverished, ignorant (or  brainwashed) hopeless masses. What feat to oppress (and steal from) a nation of those either too bribed or too beaten to protest? What glory, riches, and genuine love (internationally!) would have been yours had you chosen instead to lead your people to whatever future, now the present, that their unfettered potential could have built? The billions you’ve had to rape and pillage to get is less than nothing measured against what could have been your legitimate share…….

You yourselves chose the sobriquet “bully” when you went into the despot business, you became terrorists when you harbored terrorists, bred terrorists by your tyrrany. That you now stand with a surprised expression on your face, stunned not to be called “hero,” would be laughable if there were any humor at all to be found in the bloodshed that will now be your legacy.

The heroes are the very people you sought to repress and today the entire world (except you guys – that’s how you know who you are) salutes them, and not you.



cc:  Anyone considering a career in despotism

bcc: Israel (calm down…for the first time ever, you are neither the subject of this particular conflict nor one of the targets. Take a day off, you’ve earned it)

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YAY! It’s finally here – February 5th is World Nutella Day. Concieved as an excuse to eat Nutella guilt free and spread the word (pun intended) on its chocolate-y hazelnutty goodness, Michell Fabio at Bleeding Espresso and Sara Rosso at Ms. Adventures In Italy host this incredible event, exhorting followers to submit Nutella recipes, so we can share the resulting goodies the world over. A third cohort – Shelley Rhuele – formerly of At Home in Rome (a now defunct blog, but which is still online and is very much worth a read of the archives) was also a co-founder, but sadly she no longer participates as she no longer blogs from Italy, having moved back Stateside.

This is my first year actually making something for the event so I thought I’d start with something simple. I adapted a favorite banana bread recipe (courtesy of Family Circle) and came up with the following:

Nutella and Nutella Streusel-Topped Nutella Banana Bread

Now who among you isn’t drooling already? Anyone? Anyone?

Yes, Esther, I know you have been drooling since last night! My old high-school buddy Esther, who lives all the way in Wisconsin and has no patience whatsoever, has been hopping up and down wanting to know what I made for today’s event. So here it is my old friend, without further ado - drum roll please…..

Bread Ingredients:

(Makes 3 mini-loaves per original recipe, but I used a single 9″ round cake pan. First, this tastes more like cake anyway, second, what’s with all the extra stuff to wash?)

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup mashed bananas (3 small overripe bananas, about 1 pound)
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 cup (1/2 stick) butter, melted

I changed this up a bit by adding

  • 1/2 cup Nutella
For the Streusel:
  • 1/2 cup all purpose flour
  • 1/2 cup packed brown sugar (recipe called for light brown, I used what I had)
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon

Once again, I changed this up by adding

  • 1/3 cup nutella, plus
  • Nutella for decorative icing – as much or as little (gasp!) as you like

Mix all the dry ingredients together in a medium bowl, and the wet ones (mashed banana, eggs, butter) in a large bowl, beating until smooth.  Then slowly add the dry ingredients to the wet, beating again until smooth, adding 1/2 of the 1/2 cup of Nutella at the end, beating just enough to incorporate. Pour batter into greased pan. sprinkle top with drizzles of remaining Nutella, pushing them into the batter just enough so they are no longer visible on top.

For the streusel mix all the ingredients together in a bowl until crumbly making sure the Nutella is well broken up and evenly distributed. Sprinkle streusel over the batter in the pan, and bake in a 350º oven for 30 minutes or until a toothpick inserted in the center comes out clean. Cool pan on a rack for 10 minutes before inverting to remove from pan.

This is bread so it's healthy, right? Wait, isn't the cacao bean a vegetable? Hazelnuts are good, right? Further rationalizations are offered at $1.00 each, please contact blogger directly.

For the decorative icing I put a big ole blob of Nutella in a baggie, cut off a small tip at the corner and “pastry-bagged” the squiggle you see in the picture. Hey, go nuts! The design is up to you.

The result is so good it’s hard not to eat every last crumb in one go:

Read the rest of this entry »

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In Memoriam….




My best friend, Rocky.

My best friend, Rocky.


Rocky was killed by a hit and run driver late Christmas day. His injuries were such that he died almost instantly.

Rocky was only 7 years old and in the prime of his life.



You may have detected a bit of a gap here. Aside from the last two posts (only one of which was a piece that I wrote), there are a few of you out there that may have noticed that I’ve been, well, totally absent. I haven’t written. I haven’t read or commented at any other blogs…

Just so you do not think I frivolously absented myself – but not by any means by way of excuse, I did have technical issues that stemmed from the move to my own domain which I think I have managed to fix now, as well as a few technical issues stemming from my lack of blog-tech savy – something that might or might not adjust itself with time.

See, I am not by any means new to the computer world but I have come to a point in my overly digitized life where I no longer really give a crap how any of it works, just so long as it works. Where I used to keep up voraciously on the inner workings of my Mac, now I can barely muster up the enthusiasm to update software….which of course severely compromises my ability to come up with solutions or even work-arounds on my own (thank you thank you thank you iGeek nephew).

Along the way to getting my blog working again, my poor much-used-and-abused-5-going-on-6-year-old “hadn’t been backed up in months” PowerBook died.

I guess it is not outside the realm of expected reality that the 1000th hard floor landing would be the charm. I desperately tried to breathe life back into it (finally a use for my mad CPR skillz), but the end result was that I had no choice but to invest in a new laptop quite a bit earlier than anticipated (I believe in longevity for my equipment. It is a very small cult of one). Having little choice, I finally bit the bullet, bought a new laptop and even managed to salvage most if not all of my data (yay Mac). A lot of lost time, but happy with overall results. Plus, hey, new toy!

Having gotten used to so much free time while not blogging I hesitate to commit to going back to blogging full time right now. After all, it is finally approaching summer weather outside and I’m really not going to be wanting to sit here in front of my computer all day when I have much more compelling activities in which to engage and I don’t want to make promises I can’t keep.

Since it is finally spring weather here now (remember, we are north and mid-July is apparently spring here this year as evidenced by the endless rain and almost mild temperatures we’ve been having) I’m looking forward to those things that normally the beginning of (actual) spring always brings.

Like Cupid”s arrow, you may ask?

No, really – in the next day or two, it will be blueberry pickin’ time after which it will be raspberry pickin’ time and then shortly thereafter it will be blackberry pickin’ time with the ensuing respective jam-makin’ and pie-bakin’ and, well, just plain eatin’ time. You can see how otherwise busy I will be. My berries won’t pick themselves (is there a Berry Whisperer?) or eat themselves (eeewww!) and I just can’t let them rot on the bush. That would be wasteful and un-Mainer-ly.

As you can imagine, I’m not really going to be passing on any of that for you guys (especially Cupid’s arrow!), no matter how much I value each and every second you spend reading me.

So while technically, I am back (ha, literally technically), I won’t be posting as often as I did last winter, at least until the snow flies again. But I will be writing and posting now and then (hey, I can’t not write up the whole bakin’ and makin’ experience for you, right?) so stay tuned because you never know what you’ll find here or when!

You will be coming back, right? RIGHT? Wait, where did all those chirping crickets come from….?????

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Have you ever found an old friend after years of separation and discovered that you still had a connection so strong that it had never broken? That you still share the same thoughts and have the same ideals, that you still laugh at the same things, cry over the same things, enjoy the same things, even though very different from days of yore? That even though you had grown up apart, you have somehow grown together? Today I have found that friend.

These re-connections would have been nearly impossible or at most wildly coincidental in the years before the instant connectivity of computers, social networking sites and search engines like Google.

There is nothing like having shared experiences from childhood. These cannot be recreated ever again – my childhood is long over and I can never build that same type of relationship with anyone else. I will never get into situations that silly, do some of those moronic things that only children do and survive without a thought. I believe that these experiences and the shared memories of them forge bonds that cannot be duplicated ever again.

If one is lucky enough to have had such a very best friend as a child, and has been even luckier still to find them again, that person really is a BFF – Best Friend Forever. This is the friend who is so low maintenance that over 20 years of no contact doesn’t wipe you from their memory or them from yours.

I have been so lucky to have had a friend like that in the first place. The kind of friend who had my back even when they were mad at me. The kind of friend that bled when I was cut . Finding this friend again is a gift I’m not ever likely to take for granted.

Someone I can go walk on the train tracks with, go hitchhiking with, break rules with and tell my deepest secrets to. A friend I can share all my sorrows and joys with. And who will share those things back with me. Together we can be children again, only this time as adults. And we can do all these things from our armchairs, laptops on our laps, from a distance of almost 3000 miles away.

Ain’t it grand?

A little help here….I think my tongue is stuck to the frozen flagpole……!

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English translation copied from Click link for original text.

It will be the first strike of bloggers ever.

On July 14, 2009, Italian bloggers will muzzle themselves in the Web as well as in Piazza Navona in Rome, at 7PM where they will meet to protest against an Italian government bill (the Alfano decree) introducing a number of new rules which will limit the freedom of expression in Italian internet.

The so-called “obligation to rectify” imposed to the manager of an information site (blogs, social networks such as Facebook, Twitter etc) clearly appears to be a pretext. In fact such imposition, in terms of bureaucratization of the network and of very heavy penalties for users, will make of the new decree an internet-killer.

The practical effects shall be to cause the independent sites and blogs to cease or materially reduce their publications. The apparent intent of introducing criteria of responsibility hides the attempt to make life difficult or impossible for bloggers and users of shared sites (for example: You Tube…).

The fact is that bloggers are already entirely liable, from a penal standpoint, in the event of crimes such as insults, defamation etc: there is no need to introduce unbearable penalties for “citizen-journalists” who do not intend to submit themselves to the bureaucracy and the burdens contemplated in the Alfano decree.

The plurality of information, regardless of the media, internet, newspapers, radio and tv networks etc, is a fundamental right of men and citizens, on which democracy and freedom are based. The Alfano decree is an attack to the freedom of all media, from the major newspapers to the smallest blog.

For this reason we invite all Italian blogs and sites to a day of silence, in the day in which newspapers and tv networks will also remain silent. It is a message of all operators in the media world, who jointly shout to the political world: “we do not want to be gagged”.

We therefore invite all citizens with a blog or a site to publish this logo and maintain it for the entire day of July 14 next. Defending the press, the tv and radio networks, the journalists and the Web, we firmly defend the basic freedom of information and the future of our democracy.

Alessandro Gilioli
Guido Scorza
Enzo Di Frenna

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Another tech related absence. This may go on for a bit but I’m hoping that the results are worth it for both you and me so please be patient, I will post as often as I am able.

Back to the food served for my mother’s 85th, we are now moving on to appetizers. I like to try to serve stuff that doesn’t tip the fat and calorie meter so that 1) there’s still room to enjoy dinner even after pigging out on appetizers and b) My brother, one of the guests that night, is a heart patient, my 85 year old mother is also a heart patient, and it is my goal to never be a heart patient. So get ready, you are going to love these for the simple reason that they are delicious as well as healthy and low on the calorie scale in comparison to the usual fare.

I made 2 dips – one easier than the other.

Ann’s Black Olive Tapenade

Black bits and red bits still visible though photo is so blurry...
Not a paste: Black bits and red bits still visible though photo is so blurry…

This is so easy you almost have to laugh.

  • 1 can black olives – rinsed and drained
  • 1 large roasted red bell pepper*
  • 1 clove of garlic – crushed through a press
  • salt to taste
  • drizzle of really good Extra Virgin olive oil

Drop the first 3 ingredients into a food processor (affectionately called “fo-pro” by Michelle over at “Thursday Night Smackdown” who is desperately trying to get that sobriquet to catch on so I thought I’d give her a boost on that as well as credit for coming up with it in the first place), and give it a few pulses while drizzling in about one tablespoon or less of the oil, until everything is in tiny pieces (see bad blurry photo where this is not visible at all) and holds together a bit. Taste, then add salt to your liking and give it one more zzhzzh in the fo-pro.

You don’t want to blend this all the way into a paste or it will be hideous. You want to still be able to see black (olives) and red (peppers) distinctively, otherwise it turns a really ugly brown that no-one will eat. Don’t ask me how I know this, I’ll burst into tears (I’ve said this more than once. Now you know that coming up with these recipes isn’t as easy as it sounds. I didn’t have me to write out these instructions and post them for me on a handy-dandy blog). I’ve garnished this plate with the leaves from carrot tops (see photo), use whatever you want or nothing at all.

You do want to press the garlic first because you are not doing a thorough blend and you don’t want to end up with large pieces of raw garlic. You want the flavor of that well blended throughout the dip. If you are averse to garlic for some reason (vampire?) you can leave it out but it is probably best you stop reading my blog now and forever. There is nothing for you here. Trust me.

* I get my roasted red peppers from the olive bar at my local Hannaford’s market. Not everyone has access to that, of course. I’ve never used the kind you get in jars, but you can give it a try, I’m sure it’s fine. Just make sure you drain it first. You don’t want any extra liquid in there.

You can also roast your own red peppers, very simply, but it does cut down on the “quick and easy” aspect of this dip just a bit. Take a large red bell pepper, and put it directly on your stovetop burner, gas or electric. Turn it as the skin blackens. The idea is to totally blacken all the skin without really cooking the pepper. When the skin is all black, put the pepper in a paper bag folding over the top a few times to seal, and let it sit. Once it has cooled, open the bag, pull out the now soggy-ish pepper and rub off all the black bits. Cut open the pepper, remove the stem and all the seeds and any white ribbing inside (this part is really indigestible) and voilá, roasted bell pepper. If you want to make a bunch of these and store them (excellent idea, they go great in everything, salads, pastas, appetizers, veg dishes, etc.) just pack them down in a glass jar and cover with olive oil. Done.

My Own Spinach Artichoke Dip

This is another one of those so easy you have to laugh things.

The Green Stuff
The Green Stuff
  • 1 can artichoke hearts, rinsed and drained.
  • 1/2 to 1/3 bag baby spinach (do not try to use frozen variety)
  • 1 small clove of garlic
  • salt to taste
  • drizzle of olive oil
  • Optional: Top with a few toasted pine nuts and garnish with a few leaves of parsley or whatever you’ve got handy.

Again, toss everything except the oil and salt into the fo-pro and give it several pulses, stopping to scrape down the spinach so it all gets well blended. The object of this dip is a paste so you will be doing more blending with this dip than the olive dip. Drizzle a little oil down the opening as you blend, and use your own judgement as to how much. Just barely enough to help bind all this together into a paste. Taste, add however much salt you want, give it a last few zzhzzhs in the fo-pro. The result will be a bright green paste very light and fresh in flavor. Completely vegetable based, no saturated fat.

NOTE: For some reason that I’m sure Alton Brown could tell you but I can’t because I have no understanding of the chemistry of food, the garlic flavor in this particular dip just intensifies exponentially as time goes by. I recommend making this just before serving or if you have to make it in advance, use half the garlic or it will be overpoweringly strong, and the idea is that this is an artichoke-spinach dip, not a garlic dip.

I like to serve these 2 dips with crackers and or mini-pumpernickel bread as well as some crudite` for dipping. At the party the other night I had both cracker stix and the the mini-pump as well as a couple of handfuls of baby carrots and celery sticks from the heart. The visual effect is stunning and it takes almost no work. The hardest part is washing the fo-pro afterwards.

OK, thirdly, I served a Pinzimonio, which is a fennel salad, contrary to whatever you may read through Google results. Take it from someone who lived in Rome for 20 years. My knowledge does not come from books, a class, or Maryann Esposito, but from neighborhood kitchens in Trastevere, my old neighborhood in Rome where at the time, we were the only Americans for miles.


Pinzimonio in progress
Pinzimonio in progress
  • 1 fennel (finocchio in Italian, and close as I can write it out, pronouced “Fee-Nah-Kee-Oh”).
  • Coarse sea or Kosher salt
  • Fresh coarse-ground black pepper
  • Drizzle Extra Virgin Olive Oil

Rinse the fennel, cut off the green tops, slice off the bottom (thin slice just to remove connective heart) and cut down the middle vertically from where the green tops were, through the bottom. Rotate and make another similar cut at right angles to the first. Peel apart the layers, and you will end up with sections. Cut these down (see picture) so you have manageable sized wedges, spread them on a platter so that they can be dressed, drizzle with olive oil, add salt and pepper. Serve. I know, that was hard. You should rest now. Have a glass of wine. You earned it.

So that’s three appetizers that take minutes, are all healthy and relatively low cal, serve up nicely, will be universally liked, and no one will miss the nachos, believe me (unless you are serving for a Super Bowl game and then I don’t even want to know how badly you get beaten to a pulp for skipping the buffalo wings and fried stuff).

Cheese board: not much was needed....
Cheese board: not much was needed….

To round out the offerings, I added some stuffed olives (from said olive bar at Hannaford’s) and 2 cheeses, a gorgonzola dolce (creamy in texture, buttery in flavor, almost too good to be true) and a chevre, both budget busters, but how many times does your mother turn 85 (only once, lets hope)? Besides, with the plethora of other stuff, not much cheese was needed, and there was even a tiny bit of each left over along with a few olives (but the rest of everything disappeared).

Appetizer plate
Appetizer plate with my olive tapenade, cracker stix, baby carrots, celery, assorted stuffed olives and Pinzimonio

Not shown on this page: Basket of mini-pumpernickel bread.

Served all this with, what else, my Limoncello Cocktail

FREE BONUS: Both the dips made here make excellent and very tasty next day sandwich spreads in lieu of mayo or other fatty spread. That is of course, assuming you actually have any left.


As with all my recipes, these are not necessarily for beginners. I don’t always give exact proportions, expecting you to be able to adjust to your liking and dietary needs. And as always, I live to hear what you made, how you liked it and what modifications or improvements you made. Feedback is key, people – use the comment box and let ‘er rip!

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I’m still bogged down in computer troubles, not all of which are related to the move to my own domain here, but all of which seem to be keeping me from posting as regularly as I’d like (or hopefully as regularly as you’d like), but I’m going to try to get this out to you tonight anyway.

Unfortunately I can’t upload the photos I want, so you are going to have to be satisfied with one that you have already seen, and that only gives a limited view of what I’m trying to show you. I apologize for this, but we are going to have to try to be flexible here and roll with the punches, OK?

Where did I leave off? Oh, yeah, my mother’s 85th birthday party and the sumptuous feast that was served. 

I’m not going to post the dishes in the order in which they were served, because right off the bat, a lot of interest was expressed in regards to this photo below. This dish was served alongside the main course, but you can serve it whenever you want. If you make it you get to call the shots, right?

Are those red onions?

Are those red onions?

As requested, I’m moving this to the top of the list and posting it first. The most oft-asked question here was “are those red onions?” and the answer my friends, is yes.

This is an Italian delicacy, a blood orange salad. This is one of my mother’s favorite food memories and I must say I am also a fan. It may sound a little strange but trust me this is delicious. It is also so easy to make it’s ridiculous.

So there is no reason not to try it and if you don’t like it you never have to make it again (Oh-oh, I just this very minute turned into my mother. Yup. “Eat this now just this once and I’ll never make you eat it again.” Of course she was talking about liver and onions – and lying about not making me eat it again – and I’m not, on either count).

For those of you that don’t know what a blood orange is, they are oranges with dark red flesh inside (as you can see from the photo). Sometimes the skin is also dark in parts but not always. There are several varieties – like Moro or Sanguinello, and your grocery may carry only one, if any, or a few. Try them all, why not? They are really good for you, and loaded with anti-oxidants and all kinds of good stuff. As a dish, I believe this salad originates in Sicily (the Italian blood oranges do anyway), but I could be wrong.

These oranges are deeper in flavor than a regular orange. Sweeter and and more tart all at the same time, they taste much richer and are very juicy. Delicious all on their own, peeled and eaten in wedges or even juiced. But in this salad they are truly even more special.

Blood Orange Salad (insalata d’aranci)


  • Blood oranges of whatever variety (as many as you like)
  • 1 small red onion, sliced as thin as you can get it (I don’t have a mandolin, and was in a hurry so my slices came out a little thick here). You won’t use the whole onion unless you’re trying to feed an army.
  • Drizzle of extra virgin olive oil
  • Fresh, coarsely ground black pepper.

Peel the orange and remove as much of the pith as you can (the pith is the white stuff inside the peel, which sometimes tends to stick to the orange. Peel as much of this off as you can, pith is bitter tasting).

Slice the orange across so you get nice circle slices. See my nice slices? No? Maybe that’s because mine all fell apart. Guess what? Doesn’t matter. Doesn’t change the flavor one bit. Just maybe doesn’t present as nice.

Lay thin slices of red onion over the orange circles. Not too many, you don’t want to completely overpower the orange, one or 2 rings of onion per orange slice is plenty.

Drizzle with really good extra virgin olive oil.

Pepper freely with the fresh ground coarse black pepper.

Done. That’s it. Uh-huh. You’ve just made a completely authentic Italian dish that will wow your taste buds and your friends.

Moro oranges are only available in late winter – now as a matter of fact so you’d better hurry and make this now or you’ll have to wait until next year!

And for heaven’s sake, don’t forget to let me know how you like this and how it turned out for you, I’ll be sitting here biting my fingernails and waiting…..

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Last night we celebrated my mother’s 85th birthday. Why am I telling you this? Two reasons.

1) Hosting this party took a lot of time over the last few weeks for planning and cooking up a storm and that is one of the reasons that posting lately has been sporadic (the other being the blog migration drama, which is still ongoing).

2) I got a boatload of post topics out of it for you, centered around the menu (yup, more food. Live with it. Food is a big part of me, so love me, love the food). As a matter of fact, I think I’ve got one post per dish, which should take us almost to next year (OK, slight exaggeration) but you won’t be getting them all at once. All that food was exhausting to make and I can’t possibly write it up all at once without reliving all the tired, and really, who wants to do that? Giving you my tips and recipes from the party needs to be fun, not more work.

We all had a lot of fun, my mother was surprised and delighted by everything, everyone darn near licked their plates, so all in all I’d put this one in the win column.

My brother the professional photographer, and my iGeek nephew the very talented amateur were both in attendance and clicking away madly with their digital cameras (it was almost like having a gaggle of paparazzi every time a dish came out of the oven!), so this time I have photos. And any shots I don’t have, well, its all their fault, not mine. Hey, whadda ya know? Another win for me!

I’m not going to start this series of Party Posts now, because it’s Sunday, I’m tired and achy, and I’m gonna do the Sunday thing (lazy brunch, newspaper, nap on couch) instead. So really I’m just introducing the theme, but thanks to my own personal gaggle of paparazzi, I can give you a little tease:


Are you hungry yet?

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OK, I know I promised you a guided tour but I’m barely able to find the “new post” button here, much less show you guys around without fear that you’ll trip over a moving box, or that I’ll lead you out the back door instead of the kitchen or something. Stretching the metaphor too far? OK, I’ll give. No more moving metaphor. But you have to admit the photo was cute (courtesy of my own iGeek  - thank you iGeek!).

What’s new here at

For starters, you’ll see it is snowing. This is my silly homage to my new homestate, and I’m leaving it up there until the last bit of snow melts. So you can feel for me shivering up here in the frozen north (wind chill today? 10º).

You will also see at the bottom of each post a cute little icon that looks like this: Bookmark and Share. Clicking on it will allow you to share my post on Twitter, Facebook, and countless other social networking sites. Please share me, often, and with many.

The coolest thing so far, and I say this as a blog reader and commenter myself, is the ability to edit your comments after you have pressed “submit” and suddenly realized you wrote “I pick my nose in the car” when you meant to write “I enjoy opera.” This new feature will allow you to go back and correct that. I added this just for you. You can thank me later, by commenting. And then by sharing this post with all your friends (see previous paragraph)!

Other features include the new and definitely improved calendar, to your left (and my right)*. It is now much easier to see which days I posted and which days I did not. And easier to click on the larger buttons. Larger buttons are good. Needing them may be the first sign of age. Uh-oh.

Additional changes, like the tags being shown at the bottom of each post instead of at the top don’t really effect you at all, and are barely even a visual change it is so insignificant. The stuff at the left should look pretty much the same, except at the bottom, instead of listing a bunch of recent posts, there is a search box. So you can search stuff. You like?

That’s about as far as I go without a seeing eye dog. As I become more familiar with new features I will point them out to you. Some of them you’ll never see (and have to do only with administrative stuff and therefore only affect me). Some, you may have to discover on your own (your own fault for reading a not so tech-savvy blogger). Some of them, if I don’t get back to work here, may never become active……


*Actually, just kidding. Also my left. It’s not like this is a mirror or anything.

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