Showing posts from September, 2017

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

Rum Cake - A rediscovered recipe

I picked up my James Beard Cookbook the other day, looking for his curry sauce recipe, which I had not made for several years. In the fold of the book was this piece of yellow lined paper with a handwritten recipe for rum cake. The last time I had made this recipe was maybe 30 years ago, and origin of the recipe long forgotten. We had a need for dessert to share in a couple of days, and on seeing this recipe I was fixated on preparing it. This is not something you want to share with anyone who might be fighting an alcohol problem, but outside of that, delicious, though calorie laden. I was asked to share the recipe, so here it is: No photo - we ate it before I thought of memorializing it. Rum Cake: The cake: 1 cup chopped pecans (optional) 1 package yellow cake mix 1 package instant vanilla pudding 4 eggs 1/2 cup cold water 1/2 cup vegetable oil 1/2 cup Meyers Rum (any strong flavored dark rum will do) The Glaze: 1/4 cup butter 1/4 cup water 1/2 cup rum 1 cup sugar