01/5/14

Archiving past posts


Ming the mercilessI spent a busy weekend copying posts from my previous blog (hundreds of posts, currently archived on another server awaiting my resolution) onto my hard drive. I plan to resurrect some of these posts – maybe with a bit of updating or editing – in a WordPress archive site here so I can keep them alive in that digital manner the Net provides.

But first I have to sort through a lot of old material. A lot. And the corruption of the old database in the move to that server has created some technical issues I need to resolve, too.

It’s tough. I have seven years’ worth of older content to resolve, sort through, edit and re-post. And maybe discard. What is relevant, what can be replayed, what should be saved, what is best forgotten? What matters, what is mere digital detritus? As the author, my first reaction is that they all matter. But the editor in me says “pick and choose” because what matters to me may likely not matter to anyone else.

(Of course the point of blogging is self-fulfillment…)

I have some personal and subjective judgments to make. I was fairly prolific those years, although a lot of the content is about local politics in my second term. There’s a lot of stuff there, and the topic range is large, although I seemed to be less wordy in many past posts than I am here. I’d write a shorter post, if I had the time… (“I didn’t have time to write a short letter, so I wrote a long one instead.”… see a long story on short letters).

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01/5/14

What, no raisin bread?


Cinnamon-raisin bread. Not mine, however.I have a large – and growing – stack of books about bread. So many that I’m running out of shelf space for them all. Some are for artisan bread, some for regular homemade bread (traditional recipes, usually with lots of kneading), others are for bread machines. A couple are generic “all-about-breads-of-the-world” books with recipes.

Yet only one of 15 has a recipe for making the basic raisin-cinnamon bread. This is a loaf I want to make in the bread machine on the timer, so next weekend we’d awake to fresh raisin bread, ready to toast.

There are all sorts of variations in the books; all sorts of recipes with either raisins or cinnamon, and a few with both. I have recipes for raisin sourdough, raisin rye, Chelsea buns, frosted raisin loaf cake, fruit and spice loaf, cinnamon buns, Greek Xmas bread, Greek Easter bread, hot cross buns, panettone, sticky buns, maritimer’s bread, stollen, ginger and raisin whirls, Polish babka, rum and raisin loaf, schiacciate con uva, cinnamon bagels, christopsomos, focaccia, lambrospomo,walnut-cinnamon bread, cinnamon raisin roll, cinnamon and cranberry bread, and others.

None of which is what I want, and on top of that, they’re all arranged for oven baking, not bread machine.

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