Holy cow!
I can post without getting locked out of my own site for the day. Praise the good lord. Some more serious posting starting Monday!
I can post without getting locked out of my own site for the day. Praise the good lord. Some more serious posting starting Monday!
Hurrah! So happy for you and for us.
Thanks GC! I think things are evening out a little!
– Joe
Joe… Joe… is that you? Joe… come in Joe…
Mayday, mayday…Wordpress giving me fits…mayday…
Praise be! This situation must have been really frustrating for you
You have no idea…
Between learning this new version of WordPress (mine was ancient by the time I got this update) and the bugs, I was truly a baker on the edge. Hopefully things will go a little smoother now!
– Joe
Hey, Joe:
I was puttering around the internet (instead of doing actual work), when I came across this article regarding gluten quality and dough properties, and thought of you, ranting wild-eyed and unkempt (at least, in my mind you were) about the difference between Italian and American flours and their respective properties. Anyway, the link is here: http://gizmodo.com/its-the-flour-not-just-the-yeast-that-makes-for-perfe-1734776086, I hope you enjoy it!
Best,
Chris R
For even greater effect I also stand on my desk and wave large objects threateningly! Thanks for this, Chris! Very interesting stuff!
Cheers,
– Jim