Showing posts from January, 2011

Kindle Once Again - this time for Walk, Hike, Saunter

 Last time I did this was Dec 2017. At the moment, memory of how to do it is pretty foggy, but luckily I have my earlier blog posts on this to refresh my memory so printing them out to review. (look for Kindle label in this blog to find).  This book is a little easier than the others - text and inline photos, a table of contents, but no index. Susan has promised it will be out in two and a half weeks, so will try to do that. My immediate issue is that I remember that I have to make some changes to the Indesign file before putting out the epub file that I will update for Kindle, but don't remember quite what they were. Pausing to read my prior posts, and to review Kindle code for Healing Miles . From my 2012 notes I saw that to get reliable chapter breaks, each chapter had to be a separate xhtml file. The default of Indesign is to put out one big xhtml file, but it will break on a style, so I need to be sure the current Indesign document (for Walk, Hike, Saunter ) has an appropriat

Camino Mozárabe - Planning - a work in progress

Feb 2015 update. There is now an excellent pdf guide online: May 24, 2011 - update. We finished trip early at Córdoba due to knee problems. I did a trip report blog: Camino Mozárabe Images and Moments 2011 . Also, I'll add some comments below as to the reality of the trip. A running chronology of my planning process might help others. I am still doing this, so can't guarantee results. We don't have photos yet, so courtesy of Wikipedia, here is one of Mérida, our end point. This route starts at Granada, and joins the Via de la Plata at Mérida. First step, guide books. We have Alison Raju's Via De La Plata which covers Camino Mozarabe, but it is 2005, so ordered the Confraternity of St. James 2009 guide by Alison. As I check Amazon, I now see that Alison has a 2010 Cicerone Guides for DLP , but too late, I've already ordered the CFSJ Guide. ## we got the Cicerone Guide, and mainly used it, though

Just an ordinary weekend, local scenes, walks

Friday evening, we walked a few yards with friends, sat on a bench, sipped hot beverages from our insulated cups, and watched the sun go down over San Francisco Bay. The still of the evening seemed to mute the city noises, and it was just the flat bay, ducks in the foreground, in the far distance a freighter. For a few moments the peace brought me back to memories of sitting by lagoons in Baja California, seeing whales break the surface, and sometimes hearing their moaning calls. No peace now in Baja, but that's a different subject. The day before, we walked around our neighborhood for an hour, finding new routes, new yard art, and some Christmas displays still out. One I liked gave sincerity to a plastic Jesus. We live in an area formerly serviced by trolleys, trains and street cars, all supplying San Francisco with workers. Houses were up in the hills, transportation down in the canyons, so there were paths, stairways down to to the transport. Many of these are gone now, sinc

Almost lost my Exposition Scones recipe, so putting it out in the cloud

This tattered, yellowed newspaper clipping has been my possession for many years, but it's been several years since I made scones. Today it seemed a good task to share with seven year old granddaughter, so searched for the recipe, and searched, and searched. We are always clipping and saving recipes, and somehow the scone recipe had vanished, displaced by some untried upstart. Susan fortunately is more persistent than I and managed to uncover it. 15 minutes of flurry with gd, measuring, sifting, squeezing butter & flour, and success once more. The recipe came from the Oakland Tribune Oct 23, 1991, courtesy of Marcy Turner, originally from the Fisher Flouring Mills 1933 Fisher Cookbook. Makes 8 2 1/2 cups flour 2 1/2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons butter (original was 1 tbsp lard, one butter - I sometimes use 3 butter) 1/2 cup raisins 3/4 cup milk Sift all dry ingredients Work butter into the dry ingredients with your