After the Blogger collapse last week, Blogger is still not functioning properly. Several widgets on my blog are not working and it takes longer than usual to load. The Dashboard has been working poorly for several weeks now. Other people who blog with Blogger report continued issues with posting and commenting. After the unpleasant experience of Blogger being down for 23 hours last week, I have realized that I don’t want to remain without my blog. I love blogging with a passion and want to continue doing it for a very long time to come. I’m only just getting started here, and I’ve got a lot more things to say. A real lot.
So I’ve started thinking that maybe Blogger should not be relied on. I read that there is an option to export one’s blog to WordPress and leave it there as a back-up option. In this case, if Blogger goes down again, readers will simply go to the WordPress version and continue reading there. Or is it a stupid idea?
Or maybe I should move the blog to WordPress altogether? Are there any distinctive advantages that WordPress has over Blogger? Or is it an even more stupid idea?
Does it make sense to buy one’s own domain name? What are the benefits of doing that?
Please help, people, I’m torn and confused. I’m placing a poll in the top right-hand corner and will also be grateful if you elaborate in the comments.
I love making soups because you can be as inventive as you want and use up all the stuff you have floating around the refrigerator. Today, I decided to make a soup of frog legs and fish. Once again, a Google search didn’t offer any interesting recipes, so I decided to improvise. It turned out so good that I have already devoured two big bowls.
Here is what you will need:
3-4 pairs of frog legs
3-4 fish of any kind you like. The fish should be skinless but it is very important not to remove either the backbone or the tail. They are needed to make the broth less watery.
salt, herbs, spices
some fresh sage
Here are the frog legs and the fish all ready for cooking. Separate frog leg pairs in two so that you have to separate legs. There is no need to chop them up onto smaller pieces.
You can use either fish stock or simply water if you have no stock handy. Place the chopped carrots and the frog legs into the broth (or water) and place the pan on high. You will need to bring it to the boiling point and then reduce the heat immediately.
Add a bay leaf, salt and pepper, and any herbs and spices you like. I added dry oregano, cumin seeds, several cloves, mustard seeds, and when the soup was almost ready, some fresh sage. Peel, cube and add potatoes to the soup. After 10 minutes or so, cut the fish into chunks of the same size and add them to the pot. Let the soup simmer on slow until the potatoes taste ready but not mushy. Here is how the soup ended up looking:
If you let it stand for a few hours after making it, the soup will taste even better.