dennisp5
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Well no matter what I do I can’t even get my site back into google the way it was.Actually I doubt that my site could be found in google now at all.I am no longer going to try and I will ban googles ip’s from my server since it is using up my bandwidth and I am getting no return.It’s just not worth the effort anymore and I have no problems with others except msn which I have re-submitted my site to that.
@Peggy wrote:
Oh, okay, well, Google is pretty messed up at the present time anyway. That is probably what happened. I know they made a big change lately, and it has webmasters everywhere pulling their hair out. So, with Gmail changing does not surprise me one bit. Google has a serious problem on their hands, and should start listening to the webmasters that are not really happy right now. There are tons of them out there! 👿
Yes I was thinking that this happend with the changes google made to.Anyway I wanted to make people aware of it so if they are not getting their mail they know where to look for it.I am all but ready to completely boycott google all together.Google in my books is going down hill and fast.
Well not in this case though Peggy.I used no e-mail client.I actually went to gamil online and their ononline client has put it into spam.I wondered why I stopped getting notifications not long ago and now I know why.I logged in here to check my gmail.
That’s okay..I just opened a new photographic site about a week ago and gmail already throughs mail from that site into spam.Not happy.
Okay sure I will do that Peggy.It was nothing to serious and a common problem I have had with one site on my server.I’ll e-mail you now.
Just wanted to add that Continental Friends is being revamped and is better than ever.We are alive and well.Things are looking up at last for the site.
Well I don’t fully undestand why either.This type of thing happened to a friend of mine recently as well.I rarely have these problems because I always have IE security settings turned down because of all the problems I have had in the past.That’s why I put most of these things down to security settings.I mean 9 times out of 10 if a person lowers there settings it works.Beats me.
It doesn’t make sense half the time but it is amazing what the security settings can upset.Glad you got things sorted though.
@Peggy wrote:
Dennis, a quick question,
fourwglenn had a problem with viewing the confirmation code. It was a “red x” instead of the code. We kinda figured it was security settings.
Are we right???? ❓Yes I believe you were right on the money with that.
Hmm a strange one but seems to be that somethiing went astray with the character encoding somewhere along the lines.
Dummy Post
Campfire Gumbo
You will need a 5 or 7 quart cast iron Dutch oven.This gumbo recipe fills a 5 quart Dutch oven. I cooked it over a campfire, so spills were no
problem. If you cook it on your kitchen stove, use a 7 quart Dutch oven and avoid a messy cleanup.
Feeds 6 – 8 hungry folks.THE MEAT
4 lbs of fish or fowl I used chicken, a fryer. You can substitute anything that swims or flies, i.e., duck, goose, guinea fowl, alligator, catfish, bass, etc.
4 oz smoked pork sausage, thinly slicedFOR THE ROUX
THE VEGGIES
1 large onion, chopped
1 large bell pepper, chopped
1 cup celery, choppedTHE STOCK
THE TOMATO PRODUCTS
1 14.5 oz can of stewed tomotoes
1 8 oz can tomato sauce(Yankees may use 1 can w/chilies, 1 can wo/chilies)
THE SPICES
3 tbsps red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tbsp garlic powder
1 tsp salt (Watch your sodium. The tomato products are loaded with it, 3250 mgs total.)A Cut-up Fryer Boiling
STEP #2: Remove the pot from the fire, save the stock, and set the meat aside so it will cool.
STEP #3:Make a roux (or use commercial roux). Return the now-empty pot to the fire and add 1/4 cup of oil. When the oil is hot, add 1/4 cup of flour. Stir vigorously for several minutes, closely watching the color of the flour. When it turns a nice medium brown, you have a fine roux and you had better quickly cool down the roux or you’ll burn it and have to start over.NOTE: Do not add cold or cool liquid to a hot cast iron pot. The pot will crack. Either remove the pot from the fire and let it cool, or do as I did at this point and add the veggies and then the spices.
STEP #4: Quickly add the veggies and the spices before you burn your roux.
Stir the veggies and spices for about 1 minute or until the onion becomes translucent.
Note: Add only 1 cup of okra with the veggies. Save the other 2 cups to add with the meat. The 1 cup will cook to pieces and thicken the brew. The 2 cups added later will remain somewhat whole.STEP #5: Add the tomato products.
STEP #6:: Add the stock, all of it. Then lower the heat and allow mixture to simmer at least 2 hours, stirring occasionally.
While you’re waiting, debone the fish/fowl meat, if it has bones. Throw away the bones and fat. Tear the meat into bite size chunks.Now, while the next 2 hours pass and the pot simmers and all of those different flavors combine and react with each other, I’d pop the top on a cold beer if I were you, and I’d sit back and relax and watch the fire and the pot and I’d wonder about the meaning of life and how the pore folks live. I can tell you for sure that some of us live pretty darn fine. At least we eat mighty fine.
STEP #7: After 2 hours of the pot simmering and you relaxing, add to the pot the chunks of fish/fowl meat, the 4 ozs of thinly sliced pork sausage, and the remaining 2 cups of okra.
I hung my pot over the fire at 3:45 pm and removed it at 8:15. Y’all, it was mighty fine eating and well worth the 4+ hours of waiting.
Man, you talk about good eating! You’ll be amazed at the taste of this gumbo made with readily available spices. The key is the long simmering time which allows the natural flavors time to react with each other.
Enjoy!
JuniorJunior’s Juke Joint
_________________Mitch Hedberg
