July 26, 2017

Many of the photos on my blog have been deleted.
When I first began this blog, the system I used did not allow direct uploading of photo images. I had to use a “3rd party” which was PhotoBucket.
A couple of weeks ago my photos were suddenly unavailable, all had a substitute “placeholder” with a link to click to “upgrade” to a more expensive 3rd party hosting service.
All of the photos on my blog were blocked, including the ones that had never been uploaded to PhotoBucket.
I complained and then I closed my account with PhotoBucket because I was angry they were holding my photos hostages.
Now the photos that have been uploaded to the blog since I stopped using PhotoBucket a few years ago are visible but I have to removed all the placeholders myself and upload the photos directly.
This is going to take some time, probably months.
I apologize for the delay but I can only sit at the computer for a finite time each day because of my health.

In the meantime, the text will still be viewable but photos will not if they are older posts and pages.

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2 Responses to July 26, 2017

  1. This comment isn’t about this post, but I have some questions.

    I am having to retype my note because it disappeared when the software you use to ensure the comment is from a person didn’t accept the correct number.

    What makes candied lemon rind come out tough?

    I made a lemon buttermilk pound cake the other day and I decided to make some candied peel. Sometimes my peel comes out very good and sometimes it is tough and bitter.

    The lemons I used had a smooth skin and were fully ripe.

    After juicing the lemons, I quartered them and boiled them 4 times. I changed the water each time. The boiling times were 1 minute, 1 ½ minutes, 1 ½ minutes, and 2 minutes. I removed some of the pith and sliced each quarter into strips. I made a simple sugar solution and gently simmered uncovered for 50 minutes. The rinds were still a little tough so I simmered another 15 minutes. They were OK at that point. I drained them and let them dry 24 hours. I then rolled them in sugar. At that point the rinds were tough.

    What did I do wrong?

    Please advise.

    Thanks.

    Bruce Roberts

    • asenjigal says:

      I have had that happen. I check them before I roll them in the sugar and if the peel is too tough – it will get tougher as it dries and I often chop it and use it in baking so it has to be tender.

      The trick is to steam the peel until it is perfectly tender, then allow it to dry and then roll in sugar.
      Some peels, like grapefruit have to be steamed so I do that after the boiling and before the candying.
      I candy ginger and use the mature rhizomes, not the young stem ginger and I slide and steam it so it doesn’t lose flavor as it would with prolonged boiling.

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