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Not really a lake

My copy All Mankind’s new album Simple Desire came in the post a couple of weeks ago. I love it more and more every time I listen to it!

I love the energy of Can You Hear Me? and Break the Spell, and I really enjoyed the peaceful vibe of Lay Me Down while I was driving this morning.

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I haven’t used ad-blockers for a very long time… partly because I haven’t used Firefox (regularly) for a long time, and I’ve been slow to adopt Chrome plugins. Also, I’m a little conflicted about denying site-owners potential income by blocking their ads. So, I’m not an expert on ad-blocking by any means, but I ran into an interesting issue with a client this week that I thought deserved sharing.
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In July there was a long weekend, and hubby and I got to go away with his friends from work and their partners. We rented a catamaran on which we ate, drank, slept, played games and sailed a bit too. While we were out there was quite a bit of rain, so the charter company gave us a couple of free days on the boat, so we’re going out again this weekend!

Here’s some photos from last time…

I baked these yesterday and they were great!

The recipe is adapted from recipes on Proud Italian Cook and Masterchef Australia.

Ingredients

  • 2 sheets shortcrust pastry
  • 1 cup ricotta cheese
  • 1/3 cup cream cheese
  • 3/4 cup sugar
  • 1 tbs vanilla extract
  • 2 eggs
  • 1 punnet strawberries
  • 1-2 tsp berry jam

Directions

  1. Preheat oven to 180ºC
  2. Cut pastry into rounds and place in a shallow patty pan tray
  3. Mix ricotta, cream cheese and sugar with electric beaters; add eggs one at a time and beat until smooth. Stir in vanilla.
  4. Put about 1/2 tbs of mixture into each pastry case and top with sliced strawberries.
  5. Bake in the centre of the oven for 20 mins, or until edges puff and skewer comes out clean.
  6. Melt jam on stove or in microwave (about 15 sec) and glaze warm tarts.
  7. Serve at room temperature or refrigerated.

Makes 24

Above are the standard ingredients, but I used low fat/sugar versions: reduced fat shortcrust pastry, low fat ricotta and cream cheese and Equal Baking instead of sugar. I didn’t make my own pastry, but you can of course use your favourite pastry recipe if you want to.

The mixture can make about 30 tarts, but if cut right 2 sheets of pastry makes exactly 24 tarts. The mixture can be kept in the fridge in a sealed container for a day or two if you want to make it in advance, or if you don’t want to cook it all at once.

Hope you enjoy these as much as I do!

I’ve finished the move of kristarella.com to a new server (well, that happened a while ago, but I’ve made more progress since then)!

The improvements to WordPress (WP) over the last couple of years have been great! The integration of WordPressMU with the main WP stream into WP networks was a good move for any one interested in multiple WordPress sites, and custom post types and taxonomies are pretty sweet. So now I have all of those things working over my network, and more. The network is still in progress, some designs and functions are not finished yet, but you’re still welcome to check them out.

I need to create a master nav menu to link the sites together and add more content to all of them, but I’m glad that they’re all up and running now.

I’m using Thesis child themes on all of them, which I’m finding very convenient for customising each separately while all using the latest version of Thesis.

I have high hopes of updating these all more regularly— wish me luck! And feel free to take this opportunity to ask me about my sites, Thesis or whatever you fancy.