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Reposted from GreyHawk by opendna


The anchor portion was working, now it's idea why. So I've adjusted the image to use URLs to hopefully work better...
Skill level: Advanced (but learnable by code-friendly novices & moderate coders)
Mumsie (a.k.a. Georgia) saying Alzhimer's Association site Her Final Year book website My Amazon AuthorCentral page Image Map
Georgia, a.k.a. "Mumsie"
So - who wants to learn how to create an image map for diaries on Daily Kos?

Do you know what an image map is? It's when you embed an image, then make different parts of it clickable so that clicking on different regions of the image will take you to different places. As an example, I've taken an image of Mumsie from the dKos image library and added a URL to it (fairly standard technique, so that clicking the image goes to a site or to the image source) plus I've added an image map - if you mouse-over Mumsie's head or hands, you'll see that they each point to a different location - while the rest of the image itself points to the original location that I want the image linked to.

Neat, eh?

Stumble over the orange end-of-the-world debris cloud for details (if you haven't already clicked any of the clickable spots yet).

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Reposted from GreyHawk by GreyHawk

We've all heard the saying "A picture is worth a thousand words."  Sometimes, an image alone isn't enough. In those cases, some folks might add text, or substitute a video. And sometimes, an animated .gif captures things quite nicely.

"Hush, Fred. Just ... Hush."
But for a rather unique, sometimes fun / sometimes biting effect, a morph might be just the way to go.

There are free software packages that enable you to take two similarly-sized images and add special effects or create morphs - as well as a variety of distortions, animations, amalgamations and whatnots.

This isn't going to be an exhaustive post about it - just a quick hit, and an invitation for people to chime in on any other tools they use (tho please let folks know what platforms you're using - Windows, Linux, MacOS, etc.).


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Reposted from Alexandra Lynch by opendna

This is the first diary of several, in which you get to hear about me and cooking on food stamps.

True, I could have volunteered to do a couple of the cheaper side dishes for the local hobby group's Thanksgiving meal. But I jumped on doing the turkey.

For one thing, not to sound arrogant, I can cook it so that it's not dried out and nasty. I have eaten a lot of dry turkey that was pretty to look at but failed miserably in the taste department. And I like my food to taste good, damn it.

Secondly, it meant I got to keep the carcass and the leftovers.  

A turkey carcass is a precious thing to me. That's several quarts of broth, which will turn into quite a few meals. Let's follow that evolution.

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Reposted from Practical Survivalism and Sustainable Living by opendna

This diary is the first installment in a series I am doing on pickling. There’s nothing like good old home-made pickles--nothing you can buy in the grocery store matches the stuff you can make yourself! In this series, I’ll show you how to make both quick and fermented pickles, and how to make pickled fruits and relishes. We’ll also talk a bit about pickling eggs and meats. When most people think about the word “pickles” they think of either dill or sweet pickles--but truthfully, you can pickle just about any fruit or vegetable.

When I was a kid growing up in eastern Kentucky, we used to make sauerkraut in a big earthenware crock every year. My mom would spend  hours chopping up heads of cabbage by hand, and then she would pack the kraut into the crock out in our pump house--a building my dad had built out of stone, which doubled as a sort of root cellar. When the kraut was ready, she would spend a day packing it into jars, and canning it outside on  a wood stove she used just for canning. I used to love eating that sauerkraut right out of the jar. Sometimes, she would make pickled corn or green beans, or a type of sauerkraut the people on my mom’s side of the family called “Hot Jack” that would make flames shoot out of your eyeballs and steam roll out of your ears. She would also make spiced peaches and apple chutney, which we often enjoyed around Christmas when family members from out of state would all come in to visit.

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Reposted from Practical Survivalism and Sustainable Living by opendna

In this diary, I’ll show you how to can meat, broth, and soup  stock. If you didn’t get a chance to read the other diaries in this series, and you need a simple overview of basic canning skills, you can read them here:

How To Can, Part 1: Using A Water Bath Canner
How To Can, Part 2: Pie Fillings, Fruit Sauces and Butters, And Fruit Juice
How To Can, Part 3: Making Jellies, Jams, And Preserves
How To Can, Part 4: Using A Pressure Canner

Noddy also wrote a very good diary on small batch canning. Give it a read if you are interested in canning small quantities at a time.

A few winters back, we got hit by a terrible ice storm that knocked the power out at our house for over  two weeks. I had a freezer full of meat that was going to go bad--there was  no way we could have eaten it all before it would have thawed out and spoiled. And of course, a day or two after the storm, the temperature outside got back above freezing, and stayed there--so taking the meat outside wouldn’t have helped, either. But luckily, we still had natural gas to run our cookstove, and running water--so I ended up pressure canning most of the meat I had in the freezer. Sometimes having a canner and some extra jars laying around can be mighty handy!

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Reposted from Practical Survivalism and Sustainable Living by opendna

Now that I’ve shown you how to use a water bath canner, it’s time to move on, and talk about using a pressure canner. If you need to learn some canning basics, such as how to sterilize jars, you can read my first diary in this series, Part 1, Using A Water Bath Canner. Part 2 covered canning things like pie fillings, fruit sauces and butters, and juice. In Part 3, I covered the basics of making jellies, jams, and preserves. See Noddy’s diary on small batch canning if you only need to can small quantities at a time.

A pressure canner is the only way to safely can low-acid foods at home--that is, foods with a pH of 4.6 or higher. Low-acid foods include most vegetables, beans, and meats. A pressure canner reaches a temperature of 240 degrees--hot enough to kill the microorganisms that cause botulism. You can also can fruits in a pressure canner, if you like. The processing time is generally very short. Jams jellies, and preserves, however, can’t be pressure canned, since the intense heat will cause the pectin in the jelly to break down.

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Reposted from Practical Survivalism and Sustainable Living by opendna

Now that I’ve shown you a little bit about the basics of canning, we can now move on and talk about making jellies, jams, and preserves. If you missed my first two diaries, you can read the first dairy in this series here, in case you need some information on the basics of using a water bath canner. My second diary covered making pie filling, and canning things like fruit sauces, butters, and juice. Noddy also wrote a good diary on small batch canning that is definitely worth a read. If you can stand to read any more of my hack writing, I’ll try to share a little more of what I know.

There are probably as many recipes floating around for making jams, jellies and preserves as there are people who like to make them. Back when I was younger, we not only made jelly out of the fruits we had growing in our garden, we would also go out and pick wild blackberries from the vines that grew near the road that led up to our place. Sometimes we would go down and gather elderberries from the bushes near the creek, or go out in the woods and pick mayapples, which my mom would turn into a wonderful tasting jam. You can even make preserves and jelly out of stuff like green tomatoes and corncobs! I’ll share some of those recipes at the end of this diary.

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Reposted from Practical Survivalism and Sustainable Living by opendna

If you managed to survive my first diary on canning, this one will be a breeze. I’m going to show you a few more things you can do with a water bath canner. If you are a brand new canner, you might want to read the diary I published yesterday--How To Can, Part 1: Using A Water Bath Canner. Noddy also wrote an excllent diary on small batch canning--it is very good for those who only need to can a little bit at a time.

Notice that many of the recipes below call for the addition of lemon juice. That’s because adding seasonings, spices, cornstarch, or certain other things can lower the acid level of the finished product--making it unsafe to process in a water bath canner.

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Reposted from Practical Survivalism and Sustainable Living by opendna

When I was a kid growing up on my family’s little farm, we always spent a good part of the year raising a garden and preserving food. Canning time started in late spring, when we would can the first crop of the year--greens from the garden. Once June came around, the canning season was in full swing--it was then time to pick and shell peas, and harvest the strawberries. Oftentimes, we kids would eat more strawberries than we would pick. Throughout the rest of the summer and fall, we would can tomatoes and beans, make sauerkraut, put up ears of sweet corn in the freezer, spending hours sitting on the back porch and in the kitchen helping our parents prepare the food for canning. In the fall, the apple trees in our yard would give us an abundance of apples, and I would help my mom can quart after quart of applesauce and pie filling.

Many a story was passed down to us kids as the whole family would sit outside under the shade of a big sycamore tree in our yard, breaking up beans. We heard our dad’s stories of how he managed to survive the Great Depression, and our mom’s tales about the mine strikes in Harlan County, KY, where she grew up. We would all sit around and talk about the things we did while we were away at another relative’s house, what happened at school, or anything else that came up as a topic of discussion. To us, that was our family time.

But here I am, talking about the good old days…and I’m supposed to be teaching you how to can!

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Fri Nov 25, 2011 at 11:17 AM PST

Canning 101: The Basics

by tonyahky

Reposted from tonyahky by opendna

A lot of people these days have started expressing an interest in growing and preserving their own food. This diary will cover some of the basic techniques involved in canning fruits and vegetables.

Home canning can seem intimidating to a person who has never done it before--but it really isn't all that hard once you learn a few basic principals. Mostly, it's just hard, sweaty work--but well worth it, since the product you will end up with will be far superior to anything you could buy out of the grocery store!

Let's roll up our sleeves and get started.

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Reposted from Horace Boothroyd III by opendna

Since I know a local poster that is unfamiliar with how to place an image into their diaries and am having that poster come over today to work on learning how to do so I thought I would share the effort.

We will use the comments section of this diary to insert images onto Kos. I understand that some of the information therein will soon be dated as Kos will be changing the protocols for image inclusion. That is okay this is still a good skill to learn. I have no special training and make no promises my skills are up to all challenges you may face in inserting photos but the collective wisdom here should be able to find help for every question. My practice has been my interest in the Pootie diaries as I enjoy Pooties very much. There users such as Triciawyse aka: Da Pootie Queen will guide you through posting photos to your hearts content.

So without further ado choose a photo and put it on the web.

From FAQ:

Pictures and images

Another common thing to do is put an image into a diary or comment. Before you do this, please stop and think for a moment. Pictures require much more in the way of network resources than text. Big pictures make life difficult for people without fast net connections. Keep your pictures small, and only use them when it really adds something to the point you want to make. That said, there are three steps that need to be followed to insert a picture into a diary or comment:
Putting the image on the web

The first step is to put the image on an approved Web image hosting provider. This is required: you are not allowed to directly link to images from news media, personal sites, or others. This requirement prevents those sites from suffering large bandwidth fees if not being taken offline due to the enormous traffic Daily Kos can cause for them.

The approved image hosting services are currently:

You do not have to set up an account in these sites to find and use photos. But if you wish to upload your own photos to share on Kos you must set up an account.

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Wed Oct 05, 2011 at 11:00 AM PDT

How to fix that crap

by Element 61

Reposted from Element 61 by opendna

There's an extremely frustrated diary on the rec list today about computers acting like broken pieces of junk. I understand that; I'm a professional software developer and IT admin, and I have to deal with these disasters on a near constant basis.

However, that also means I've gotten awfully good at dealing with it and I thought that maybe some information about prevention and cures would be more useful than a blanket complaint that computers suck. No advice about switching OS, computer, manufacturer, or brand below the fold.

I'd like to make this an interactive diary -- if you're encountering computer problems, post a comment. Perhaps I or any of the other technical adepts here can help out.

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