Hi Guys - I started a little food blog.  Thought you might be interested in checking it out.  Let me know what you think.

http://butteryum.blogspot.com/

Gorgeous! I love the pink background.  Thanks for sharing the feedback from Foodgawkers and congratulations on getting picked!!!  How exciting!

Have you found an easy way to post articles using Blogger?  Do you load your pictures first, then type around them?  I struggle with each post I do.  Help!

Thanks Tammy - I love your blog too!!  Great Macaron info!!!!

I seem to have a bit of trouble posting photos too…  for some reason they will only load backwards, so it’s a little weird.  I’ve devised a little routine - I make a list of each photo, then write an email to myself with all the text that I want to post, then I upload the images in reverse order, and then copy/paste the text under each photo.  That seems to work better than trying to do everything on the blog template, which always seems to time-out on me. 

I also learned today that if you save an entry in draft mode and post it a week later, it posts with the date it was drafted.  So the chicken stock post that I published today, actually shows up down the page like I posted it a week ago.  Arg!

What routine have you been using?

I just love the name, butteryum, Patricia!  Beautiful pictures too - all the best with it.

Annie

Your blog is great Patricia. I’ve added it to my favourites. Very informative as always.

Beautiful photos!  I enjoyed reading this, thanks for sharing.

Thanks so much you guys - you made my day!

Nice blog, Patrincia!  Loved the tips on food photos, I have a batch of photos in the pipeline for whom this is too late, but I look forward to trying out your tips from here on in!

Love to read about the brined chickens- I do this for every piece of chicken I cook, works well for Thanksgiving turkey, too!

Oh yes, I brine pork, shrimp, and turkey too.  The turkey brine is particularly good - a recipe from Wolfgang Puck.

Awesome! It is enjoyable reading and your pictures are beautiful.  I love that chocolate wedding cake, that looks like heaven to me.
I uust are breakfast too and now after looking at all the wonderful food, i am hungry again!!!

Patrincia - 03 March 2009 06:31 PM

What routine have you been using?

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I upload the pictures in reverse order then type around them.  I like your cut and paste idea.  (I really thought it’d be easier to post then it is.)
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Patrincia - 03 March 2009 06:31 PM

I also learned today that if you save an entry in draft mode and post it a week later, it posts with the date it was drafted.  So the chicken stock post that I published today, actually shows up down the page like I posted it a week ago.  Arg!

.
I had the same issue with my French Macaron post! 
Today, I found a “post options” button on the bottom left which allows you to change the date.

Aaaah… thanks Tammy!

skiweaver9 - 04 March 2009 08:07 AM

Awesome! It is enjoyable reading and your pictures are beautiful.  I love that chocolate wedding cake, that looks like heaven to me.
I uust are breakfast too and now after looking at all the wonderful food, i am hungry again!!!

Thanks Ski - you can read about that chocolate wedding cake, and others, on rose’s blog - click on the wedding category on the left menu.  Or use this link:
http://www.realbakingwithrose.com/questions_and_answers/cake_questions/wedding/

Patrincia - 04 March 2009 10:27 AM

skiweaver9 - 04 March 2009 08:07 AM

Awesome! It is enjoyable reading and your pictures are beautiful.  I love that chocolate wedding cake, that looks like heaven to me.
I uust are breakfast too and now after looking at all the wonderful food, i am hungry again!!!

Thanks Ski - you can read about that chocolate wedding cake, and others, on rose’s blog - click on the wedding category on the left menu.  Or use this link:
http://www.realbakingwithrose.com/questions_and_answers/cake_questions/wedding/

cool. I really love the way the red flowers go with the chocolate ganache. I can’t wait to try the ganache!  It looks very smooth on the cake, so I assume it is easy to work with?

Easy?... well, that depends on your experience I guess.  I’ll say this though… not matter what it ends up looking like, it will taste better than you can imagine!

PATRINCIA:
  Good afternoon to you my friend. I am very impressed with your work & knowledge from culinary to computers. I do not know what else to say except take all what has been said to you & make believe I said them first.
  Good luck to you & enjoy the rest of the day my friend.

  ~CASPAR.