Vichyssoise

Another cold soup.

Mike and I got on the cold soup kick the other day when I made gazpacho. We decided to try a few different cold soups for dinner, leaving the big meal of the day to lunch time (when it really should be eaten).

So I got online and did a Google search for cold soup recipes. I wound up on a page at allrecipes.com with a list of cold soups. I printed off a few recipes that sounded good. But the one I decided to try first was for vichyssoise, a leek and potato soup. The recipe was submitted to the site by Derek Parker and had a rating of 5 out of 5 stars.

The soup was quick and easy to make. I followed the recipe quite closely and was rewarded with an extremely tasty soup. We had it for dinner last night and I just had a little post-lunch snack of some more.

If you try this recipe, serve it with a crusty bread, like a loaf of French bread. That’s the only thing it needed to make a perfect summer meal.

The Weather in Newark

I get an e-mail for online check-in that includes a weather report.

I’m going to New York this weekend. It’s for a surprise birthday party for my husband, Mike. He knows about it, of course. His blabbermouth brother managed to keep it a secret for all of ten minutes.

Anyway, we’re flying out there. On Continental Airlines — their hub is in Newark. And I just got an e-mail message from Continental offering online check-in.

The e-mail included a graphic image with the weather forecast. Here it is:

Weather in Newark

Should I be upset that they’re forecasting rain the whole time I’ll be out there?

Or should I be glad to feel the rain on my face and in my hair (and down my back) again? After all, we haven’t had any significant rainfall here in a while and I rather miss it.

Will report back next week.

Gravatars Update

I’m having second thoughts about that gravatar feature.

Last Saturday, I added a gravatar feature to this site. As I discussed in this article, the gravatar image for anyone who had one would automatically appear when they wrote a comment on this site. Just a kind of cool and funky way to add more personality to the site. Not that we get so many comments here.

On Saturday, I also submitted my own gravatar for rating and approval. And I’m still waiting for it to be approved.

Now in this day and age, we’re all pretty accustomed to immediate gratification. You apply for something online — a new account to access a Web site, etc. — and you get an e-mail message with approval within minutes. This is commonplace. So the fact that I’ve been waiting five days for a perfectly acceptable photo (G rated, I assure you) to get approved makes me wonder how serious the folks at gravatar.com are about this system they set up.

I was over on the site and it appears to be the work of a single very talented but very busy person. He’s working on Gravatar 2.0 (whatever that is) and asked for volunteers to help him rate and approve new submissions. Over 100 people volunteered, including me. I offered up to an hour a week until he was caught up. I didn’t get any reply.

The forums are a mess of extremely frustrated new users (like me) who have been waiting to use the feature. Some of them claim they’re embarrassed because they set up the feature on their sites and they’re one of the few people who don’t yet have a gravatar. I don’t feel that way. I don’t expect most of the visitors here to have one. But I am anxious to see if I implemented it correctly and the only way to do that is to see a comment from someone — like me — who has a gravatar.

Part of me urges those of you who are interested to go to gravatar.com, apply for a free account, and submit an image. Then kindly remind the management there, in the forums, that you’re waiting. Maybe that’ll put a fire under their butts and they’ll use some of those volunteers to rate and approve all the gravatars in the queue.

The other part of me says forget about it. Maybe it was just a bad idea.

I’ve always had a problem with patience. Maybe this is a test.

In any case, I’ll let you know when my gravatar appears so you can see how it’s implemented on this site. I’ll probably write an article about it for WordPress users, too. But first I need to make sure I got it right.

Time, apparently, may tell.

E-Mail Addresses on Web Sites

Why you shouldn’t include a link to your e-mail address on your Web site.

Many people — including me! — use their Web sites as a kind of global calling card, a way to share information about themselves or their companies with others all over the world. It’s common to want to share your contact information with site visitors — particularly potential customers — so they can contact you. This is often done through the use of a mailto tag. For example, e-mail me! which appears as a clickable e-mail link.

Unfortunately there are people out there who want your e-mail address, people who want to scam you into sending money to Nigeria, advertise their online casinos, sell you prescription drugs, show you their porn sites — the list goes on and on. If you have your e-mail address on any Web site, you probably already get a lot of this spam. That’s because of computer programs that crawl through Web sites and harvest e-mail addresses that are included in the otherwise innocent mailto tag. Heck, they even harvest addresses that aren’t part of a mailto tag, so just including your e-mail address on a Web page without a link can get you on a bulk e-mail list.

So what’s the solution? There are a few.

One popular and easy-to-implement solution is to turn your e-mail address into a text phrase that a site visitor must see and manually type in to use. For example, me@domain.com becomes me at domain dot com or meATdomainDOTcom. You get the idea. Someone who wanted to send you an e-mail message, would be able to figure that out — if he couldn’t, he really shouldn’t be surfing the ‘Net anyway — and manually enter the correct translation in his e-mail program. But e-mail harvesters supposedly can’t figure this out (which I find hard to believe) so the e-mail address isn’t harvested.

Another solution is to use an e-mail obfuscation program. These programs take e-mail addresses and change or insert characters to make them impossible to read. The e-mail addresses look okay on the site — to a person viewing them — and work fine in a mailto link — when used from the Web site. WordPress plugins are available to do this. I don’t use any of them, so I can’t comment on how well they work. But they must be at least a little helpful if they’re available. You can find a few here, on the WordPress Codex.

The solution I use is form-based e-mail. I created a Contact Form with fields for the site visitor to fill out. When the form is submitted, a program processes it and sends it to my e-mail address. Because that address is not on the Web page that includes the form — or on any other Web page, for that matter — e-mail harvesters cannot see it. As a result, I’m able to provide a means of contacting me via e-mail that keeps my e-mail address safe from spammers.

The program I use is called NateMail from MindPalette Software. it’s a free PHP tool that’s easy to install and configure. But what I like best about it is that you can set it up with multiple e-mail addresses. Use a corresponding drop-down list in your form to allow the site visitor to choose the person the e-mail should go to. NateMail directs the message to the correct person. You can see this in action on my other WordPress-based site, wickenburg-az.com, in its Contact Form. If you want a few more features, such as the ability to attach files to an e-mail message, MindPalette offers ProcessForm for only $15.

Other WordPress users are likely to have their own favorite methods of protecting their e-mail addresses from spammers. With luck, a few of them who read this will share their thoughts in the Comments for this post.

One more thing…this doesn’t just apply to WordPress-based sites. It applies to all Web sites. And a contact form tool like NateMail will work with any PHP-compatible Web server.

If you’re already getting spam, using one of these methods won’t stop it. It’ll just keep the situation from getting much worse. Your best bet is to change your e-mail address and protect the new one. In my case, that’s a big pain in the butt — so many people I need to be in touch with have my e-mail address and, worse yet, I often use it as a login for Web sites I visit (which does indeed make the spam situation worse). I’m working on a plan to phase out the bad addresses and replace them with ones that I protect. Until then, I have to rely on the spam-catching features of my ISP and my e-mail software to sort out the bad stuff — currently about 20-40 messages a day — so I don’t have to.

Brew and Go

I get a new coffee maker…again.

It’s disposable products all over again.

Brew and GoI’ve been using a Black and Decker coffee maker called “Brew and Go” (formerly, “Cup at a Time”) for about fifteen years now. I like fresh-brewed coffee every morning, but Mike doesn’t. It’s silly to make a whole pot — even if I do want a second cup, I won’t take it from a pot that’s been sitting on a burner for 30 minutes. So I make a single fresh cup every time I want one.

(And in case you’re wondering, I usually don’t drink brewed coffee in restaurants. Burner sludgification is one reason. The other is that most restaurants out here don’t know how to put enough coffee in the brew basket to make a strong enough cup. I think it’s because it’s pre-measured and it comes in bags. This is the same reason I’m avoiding those “pod” coffee makers. You can get decent restaurant coffee in New York and on the west coast, but in the midwest, southwest, southeast, and elsewhere, the only way I can get a cup of coffee that’s strong enough for me is to order a latte at a coffee shop.)

The other day, I bought my fourth or fifth one of these coffee makers. They work fine for about two years, then they start getting unreliable. The usual symptom is that they stop brewing before all the water in the reservoir has been heated and pumped up to the grinds. You wind up with a 2/3 full cup of coffee with leftover water. It isn’t a big deal to push the button again — usually that’s enough to get the rest heated and brewed. But experience has taught me that this is only the first of the pot’s symptoms. The next step is that button getting broken. And when that happens, the coffee maker won’t work at all.

So I consider the funky button a warning sign. I’ll need a replacement soon. So I went online and found a replacement for a good price on Amazon.com. (Note to my critics: Sadly, you can’t buy anything like this in Wickenburg, so shopping locally was once again out of the question.)

Oddly enough, they showed two models and the only difference I could see between them was the size of the machine. Since both were under $20 with only a $4 price difference and I figured that I could use one in my hangar, too, I bought them both. I was curious to see how they differed.

They arrived yesterday. Their boxes are identical with two exceptions:

  • One box says “Deluxe” (that’s the $17.99 model) and the other doesn’t (the $12.99 model).
  • One box illustrates and identifies a stainless steel travel mug (the $17.99 model) and the other one illustrates and identifies a plastic travel mug.

I opened the deluxe model and got a good whiff of the plastic aroma that accompanies many new appliances made primarily of plastic. I pulled out all the packing material, plugged it in, and brewed through some plain water. Then I decided to read the instructions for some tip to get the smell out. The instruction book only had four pages in English — not much to instruct.

Of course, the unit is made in China. I’m not sure if the original “Cup at a Time” was made in China. It was a long time ago. It was probably Taiwan back then.

I brewed up a cup of coffee using the built-in filter basket. I usually don’t use that thing because grinds get through it into the coffee. I like my coffee very strong and usually grind the beans to the first “Fine” setting on the machine at the supermarket. The “gold” filters that come with many coffee makers simply aren’t fine enough to prevent the grinds from going through. But I figured I’d try it a few times. If I could make a good cup of coffee with the reusable filter, I’d save a few bucks on paper filters — not to mention the time it takes to cut the #2 cone filters down to size. I’ll experiment over the next few days and maybe even get some coffee ground a litte coarser.

The first cup of coffee tasted a bit like the plastic I smelled. Or at least I assume so — I don’t make a habit out of tasting plastic. There’s a puddle of finely ground coffee at the very bottom of my cup, like mud on the bottom of a pond. The first problem will be remedied with time, the second will probably require a grind or filter change.

But the coffee maker performed flawlessly, using up all its water and making a nice, hot cup of coffee.

The old coffee maker is now sitting in the trash like the three or four that came before it. As we all know, it’s usually more expensive to get these things fixed than to buy a new one. That’s how the disposable economy came into being.

A little side story here. Our original DVD player only lasted about 5 years. We tried to get it fixed and everyone we brought it to quoted us a price to look at it that was more than the thing was worth. Then we tried to give it away to a school or electronics repair training facility so the students could use it to learn about the machine and/or how to fix it. No one would take it. Mind you, this isn’t a machine that had been abused. All of its parts pretty much still worked. It just didn’t play DVDs anymore. The only option was to throw it out.

I recently sold two very old Macs (an 8500 and a beige G3) on eBay. I got 99¢ for one and $9.99 for the other. Plus shipping, of course. Although I’d spent a total of more than $5,000 for the machines years ago, I was willing to take the money. Not because I needed the $10.98 but because I didn’t want to take the two machines — which were still perfectly functioning — to the landfill.

I guess their new owner will do that one day.

It’s time for another cup of coffee.

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