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Archive for March 4th, 2013

Hi everyone, hope you all had a great weekend. I thought I would post a public service message in this post. As most of you know by now, I do most of my commenting using my iPhone 4s just because it’s more convenient and I am able to read and comment on the go! What some of you don’t know is that WordPress so generously provides Mobile Device optimization (I’m sure the other webwares do as well, I just don’t know how to set it up) which means that when I go to your WordPress blog on my phone, WordPress recognizes that I’m checking it out on my mobile device and reformats it to the best viewing configuration. Cool huh?

I have to zoom in so I could read it.

This is the example that is Not Optimized for Mobile.
I have to zoom in so I could read it.

This is optimized for my mobile device. See how WordPress compacts everything so it's easy to navigate and read?

This is optimized for my mobile device.
See how WordPress compacts everything so it’s easy to navigate and read?

But some of you don’t have this turned on, so this is the public service bit. On your computer, go to your Dashboard and click “Appearance”, then “Mobile” in the menu across the far left. Click “yes” to enable mobile theme and that way your images and text will be formatted to look the best on the mobile device. By clicking yes to “show excerpts on front pages instead of full posts” gives you a reader digest version of the post, which makes it much easier if you are looking for something specific.

Mobile Optimization 1

See Mobile at the bottom? Highlight it.

Mobile Optimization 2

I’ve set my options they way I want my blog to look on your mobile device.

And while I’m at it, I also noticed that some of you don’t have a “search” button on your site (mobile or not), which I personally find frustrating when I’m trying to source a recipe I remember reading about on your blog. In WordPress, it is in “Appearance” under “Widgets”; you will need to add the search widget so it’s on your blog.

And not that I am any expert in blogging or Google, I recently found out that Google reads content and the more robust your content is the more likely it will come up on the first page when someone Google’s something you’ve blogged about (ever wonder why Wiki is usually first on a search? It’s subject specific content!). Why did I bring this up? Well, it’s because I used name my photos IMG 12345_BLOG.jpg, which to Google means absolutely nothing. So to increase the ‘value’ of content on your blog, name your photos what it is so that Google can read it, for example Pesto.jpg. You can also add alternative text which also increases its search capability, for example, for my pesto photo, I might add basil pesto as the alternative text.  Now if you will excuse me, I have a lot of work to rename my 1,712 images! Back to regular programming.

Remember the crab legs we bought for Christmas Eve when my brother cancelled Christmas because the kids were sick? We froze them in good thick plastic bags for another time and I’m so glad I did. Two of the four legs made this salad and it was absolutely delightful. I used Thai flavours to bring out the fresh, sweet flavour of the crab. I will make it again it’s a very tasty salad.

Crab and Avocado Salad

IMG_4089_BLOG

The King Crab is very flavourful, so you really don’t need much.

Serves 4 as an appetizer portion

Ingredients:

  • 2 large King crab legs, cooked, shelled and cut into bite sized pieces.
  • 1/4 cup sweet yellow corn
  • 1/2 an avocado, cut into small cubes
  • 1 tbsp cilantro, chopped and a few sprigs for garnish
  • 1 green onion, chopped finely.
  • 1/4 cup lime juice
  • 2 tsp sugar
  • 4 handfuls of baby arugula
  • 2 tbsp of the 19-ingredient slaw apricot dressing

Directions:

  1. Combine the king grab legs, sweet yellow corn, avocado, cilantro and green onion. Set aside.
  2. Combine the lime juice and sugar so that the sugar melts.
  3. Toss the crab salad with the lime dressing to coat well.
  4. Toss the arugula with the 19-ingredient slaw dressing to coat well.
  5. Plate a handful of the arugula on each plate and top with the crab salad. Garnish with a sprig of cilantro.
  6. Serve cold.

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