Sorry for the lack of updates… I’ve been using this version with WP 2.3.2 and it seems to work well. I have no idea whether it works with older versions or not. It’s mostly a few bug fixes and one major change.
The major change is with the way the album template works. Based on a post at scott.sherrillmix.com, Photopress now uses one of your theme’s template files for the album. By default it uses page.php, but you can specify any template file in th options. I suggest copying page.php to photos.php or something like that and removing the “edit this page” code for a cleaner album appearance. If you were already using a custom template I think you can just specify that in the options instead of page.php.
The biggest ongoing problem seems to be with the album failing without a permalink refresh. Just update your permalinks and it should work again.
Fruitcake has a reputation as an undesirable, comical holiday gift, more suitable as ammunition for a trebuchet than something to eat. To me, this is the ideal food to cook at home – however it turns out, it’ll certainly turn out better than the commercial alternative.
Update: Well, I thought I had it working, but after several failed boots I gave up and installed Fedora 8 instead. It worked right out of the box, with the exception of the tap-click thing, right-click emulation, and the eject button. Not too bad.
I’ve got an old 12 inch dual-USB iBook that’s been running various flavors of Linux, most recently Fedora 7. That was working fine, but it seemed a little slow. Rather than upgrade to Fedora 8, I decided to try something allegedly better for older hardware. Xubuntu, a derivative of Ubuntu using the Xfce desktop environment, is supposed to be lighter-weight and faster. This is my little story about getting it running.
So, after spending maybe-a-little-too-much time on eBay I’ve got 3 wide-angle M42 screw-mount lenses to choose from. I didn’t intend to get two 28mm lenses, but I bid on a couple of lenses where the descriptions were vague and the photos were out of focus – lucky I didn’t end up with a couple of paperweights I guess. Here they are together with the 35/3.5 Super Takumar I already had, for size comparison:
I’ve since surpassed even this, but for a couple of weeks this was the Best Breakfast Ever. The title and photo should explain it all, but I’ll provide a quick recipe.
Chili: Normally, I prefer a braised beef chuck chili. I don’t use masa harina, tortilla chips, or any other evil corn product so it turns out a little watery. For this application I think something thicker and drier works better. Lentils thicken and suck up moisture and combine with ground beef for a nice texture. Any type of lentil works fine. I soak mine for a few hours in a lemon juice and water mixture, which I’ve heard reduces gassiness. I rinse the lentils and put them in a pot with water just over them, cover and simmer for 30 minutes or so. Meanwhile, I saute some onions and a maybe some peppers, chopped for consistent texture. Once those are soft I add some ground beef and the herbs and spices. For chili I like ground cumin and coriander, oregano powdered between my fingers, paprika, chili flakes, black pepper, and maybe cayenne or just some hot sauce. Once that’s all melded together and the beef appears cooked I add most of an 8 ounce jar of hot salsa. This is an awesome tip from Good Eats – you get tons of flavor and a bunch of vegetation without having to pick up a knife. There’s really no need for the sauteed onion and pepper earlier with the salsa. Once that’s bubbling along, check the lentils for doneness and dump them in. It’s no problem if there’s extra liquid with the lentils – it’ll cook off. Simmer a while and check the flavor, adding salt, hot sauce, or pepper if needed.
Omelet: I’ve made omelets the “right” way and they’re nice, but I think this way is better. Maybe it’s not even an omelet – I don’t care. You’ll need a small non-stick skillet, hopefully the only non-stick thing in your kitchen, except for maybe a crepe pan. Heat some butter over medium heat. Whisk 2-5 eggs until fluffy, optionally with a bit of creme fraiche. When the butter foams shake it around the pan to evenly coat and pour in the eggs. Turn on your broiler, placing the top rack so your omelet pan will be a couple of inches from the heat. Pretend you’re making scrambled eggs, mixing the eggs as they cook, but stop before they’re all set. Grate on some cheese and place the pan under the broiler. Watch it carefully – when it’s done it’ll be set, puffy, and golden brown and the cheese will be melted.
Pour some hot chili on top of the omelet for the Best Breakfast Ever (for now).
