Google Blogger For Dummies to be released in February!

Google Blogger For Dummies to be released in February!

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If you're familiar with the "Dummies" series of books, you'll understand how helpful and insightful these textbooks can be in dealing with any subject.

That being said, I'm happy to announce that Google Blogger for Dummies is due to hit bookshops on February 3rd. It's available to pre-order now from Amazon.com
(priced at $16.49) and will be available in Barnes and Noble, Waterstones and other bookshops, and also directly from Wiley.

The author, Susan Gunelius, has been kind enough to send me a 60 page preview of this book, complete with a full and detailed table of contents and two sample chapters for my preliminary review. Also, when the book is released early next month, Susan has graciously offered me a copy of the book so that I can review it in it's entirety and offer Blogger Buster readers my insights.

What Google Blogger for Dummies will cover

Being a "Dummies" guide, Google Blogger for Dummies will cover both the basics of using Blogger (creating and setting up a first blog) and also some advanced techniques and insights which even experienced bloggers will find both useful and insightful.

There are 16 chapters in all (plus the "Parts of Tens"): the first five chapters explain how to set up and manage a blog with Blogger, while the remaining chapters offer insight into building a successful blog including advice about social networks, publishing blog posts and managing your template. All of this is written with particular reference to Blogger.

Here is the "At a Glance" Table of Contents of Google Blogger Dummies:

Part I: Introducing Google Blogger

• Chapter 1: Choosing Blogger as Your Blogging Software
• Chapter 2: Welcome to the Blogosphere
• Chapter 3: Blogging Basics and Buzzwords

Part II: Using Google Blogger

• Chapter 4: Getting Started with Blogger
• Chapter 5: Setting Up Your Blog
• Chapter 6: Writing and Publishing Blog Posts
• Chapter 7: Enhancing Your Blog with Templates
• Chapter 8: Adding Features and Functionality with Elements and Gadgets
• Chapter 9: Managing Your Blog

Part III: Making Money with Blogger

• Chapter 10: The Business of Blogging
• Chapter 11: Maximizing Revenue with Google AdSense

Part IV: Growing Your Audience

• Chapter 12: The Power of Networking and Relationship Building
• Chapter 13: Boosting Your Search Engine Ranking

Part V: Extending Your Blog

• Chapter 14: Growing or Downsizing Your Blog.
• Chapter 15: Blogging from Different Media
• Chapter 16: Moving Beyond Blogger

Part VI: The Part of Tens

• Chapter 17: Ten Useful Social Networking and Social Bookmarking Sites
• Chapter 18: Ten Common Blogger Problems and Possible Solutions
• Chapter 19: Ten Places to Find Free Blogger Themes and Templates

Furthermore, each chapter is further divided into useful sections which succinctly explain each aspect in detail, accompanied by tips and hints to help you get the most from your blogging experience.

My thoughts so far

After reading through the sample chapters, I can honestly say I'm looking forward to reviewing the full text. Susan's writing is pleasant and easy to read, while her advices on the "etiquette" of blogging ensure Google Blogger for Dummies explains as much about the experience of effective blogging as it does about using the Blogger platform.

Once I've received my copy and have read this in it's entirety, I will review Google Blogger for Dummies in detail here on Blogger Buster. In the meantime, keep an eye out for this title as it's sure to be landing on the shelves of a bookstore near you.

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Vegetarian

Vegetarian or Vegan Recipe: Orange Raisin Scones

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12 Delicious, Quick and Easy Scones: Vegan or Ovo-Lacto Vegetarian

My daughter with baby is in heaven when I make these delicious, quick and easy orange raisin scones. She said this recipe would attract nursing mothers from miles around. Fortunately there aren't too many in the neighborhood, because they were eaten up in record time!

Scones are very easy and flexible - just add a little water if the dough is very stiff, and a bit more flour if it seems too sticky. You'll need a cookie sheet to bake them on - it won't need oiling. Like all scones, these are best eaten warm from the oven - for breakfast, with soups, salads, fruit, or smoothies.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat or whole spelt flour
• 2 - 4 Tbslp raw cane sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• Approx 2 tsp finely grated orange rind - one orange will do
• 2/3 cup Thompson raisins
• Vegan Version:
• 1/2 cup frozen Earth Balance veggie spread
• Juice of one orange: combine with hemp or soy milk to make 3/4 cup
• 2 Tblsp ground flax seed
• Ovo-Lacto Vegetarian:
• 1/2 cup cold unsalted butter
• Juice of one orange: combine with buttermilk to make 1/2 cup
• 2 eggs

Directions:

1. Preheat oven to 375 degrees
2. Measure raisings into a bowl, and coverwith boiling
3. Combine dry ingredients
4. Grate orange rind into the dry ingredients
5. Cut in butter or veggie sticks with a pastry blender until the mixture is mealy
6. Add the raisins and liquid, mix together to make a soft dough.
7. Add a bit of water or flour if it's too dry or wet
8. Knead lightly for a couple of minutes until firm
9. Divide and pat into two 6 inch rounds and slice each into 6 wedges.
10. Arrange on the cookie sheet and bake for 15 minutes, middle of the oven, until lightly browned
11. Slide onto a rack to cool for a few minutes.

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Vegetarian Advice: American Goes Veg In China

Question: American goes vegetarian in China, needs ideas for healthy, enjoyable vegetarian meals, tired of Chinese food and tofu all the time

A lot of varieties of tofu aren't even available here. I am getting tired of eating stir-fry and, being a new vegetarian, am constantly fighting cravings. I also work out. Most of the recipe ideas I find online require ingredients that aren't available at the market.

I need ideas for healthy and enjoyable vegetarian meals. My boyfriend isn't a vegetarian, and is trying to be tolerant and supportive, but I think he's getting tired of the same old bland food. Please help!

I'm going to try to make black bean patties tonight.:) But I can't get: TVP, tempeh, nutritional yeast, extra firm tofu, or lentils. I can get a variety of dried beans, tofu, sometimes seitan, dried bean curd milk sticks (and other shapes), etc. I'm discouraged and my boyfriend doesn't want to eat Chinese food all the time (neither do I). What can I do? - W.D.

---

Savvy Vegetarian Advice

Dear W.D.,

You know that old saying, "When in China---"? (It was Rome, of course). Point is, the environment supports Chinese cuisine. I'm sure real Chinese food is different than what we think of as Chinese food and I'm not saying you should go all Chinese, as it's not your diet of choice. I'm suggesting that you get creative with what's available. That will lessen the frustration of not being able to find what you want.

Look for foods that are common in Chinese cooking - nuts, seeds, legumes, fruit, veggies - experiment and adapt them to Western style cooking. Here's a page of Chinese recipes that might give you some ideas for ingredients and what to do with them. Omit and substitute freely.

Don't give up on tofu! There's so much you can do with it! To make extra firm tofu: If you can get firm tofu, wrap it in a dish towel and press it with something heavy to get more of the water out and make it extra firm. Use silken tofu to make smoothies or desserts.

I recommend Deborah Madison's tofu cookbook, if you can get hold of it: '75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite', by Deborah Madison.

Another suggestion is Nava Atlas's website and blog: Vegetarian Kitchen, and Veggie Talk Blog. She has great recipes and does a lot with tofu. Her cookbooks are available on the site - I recommend them.

Seitan is easy to make, if you can get wheat gluten. About.com tells how to make seitan

Some vegan protein sources used in Chinese food: walnuts (soak to remove bitterness), water chestnuts, mung bean sprouts, mushrooms, bean curd sheets, tahini, peanuts, cashews, broad beans (fava beans). You should be able to find noodles made from peanuts, sesame, tofu, or whole grains.

Grains: I'm not sure what's available for whole grains in China - barley, oats, corn, wheat, rice are the ones I know about. For complete nutrition, including protein, you should have some in your diet, everyday.

Blandness is unnecessary, when there are so many herbs and spices available, and you should be able to get many of them there. They are also nutritionally dense. And Chinese cuisine abounds in tasty sauces - adapt some of them to your purposes and play with spicing.

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Cook Tofu Tasty Not Disgusting

Question: How to make tofu appetizing instead of disgusting, in a way that the whole family can eat

I've been vegetarian for 10 years, and have never been able to find a way to cook tofu with a pleasant consistancy. Not to be offensive and disgusting but whenever I make it, my husband (a meat-eater) and I joke that the texture is like brain-matter. Am I doing something wrong???

I have tried freezing and draining, but it has been a while since I have attempted and have forgetten tips I have researched previously. I have an 11 month old baby, who I am very afraid is lactose intolerant and has a nut allergy so I would really love to learn how to cook tofu in a way that my whole family will be able to eat together. Thank you!! - P. S.

---

Savvy Vegetarian Advice

Dear P. S.,

First, tofu shouldn't be frozen, then thawed and drained. That definitely contributes to the brain matter appearance. It makes it more like meat in texture, but also dry and tasteless. Plus, it's way more work than you need to do!

Here are a few simple tofu tips for you and your family:

• The number one tofu tip is the fresher the better. The ideal is made today by your local tofu maker - it tastes wonderful! Failing that, favor organic, get some that isn't anywhere close to it's sell-by date, and use it quickly. Avoid the vacuum pack keep forever varieties.
• If you need to use only part of a brick, drain, rinse, and submerge what's left in fresh water, store in a sealed container in the fridge for a few days. Drain, rinse, and replace the water if you want to keep a few more days. Rinse again before using.
• Small children will eat tofu straight up, raw, sliced, but since it's raw, it should at least be steamed, to kill bacteria, and prevent gas.
• Use firm tofu for the following recipes. If it seems too soft, you can wrap in a dishtowel, and weight it with a brick or pan of water, or something heavy to squeeze out excess water, just for 10 - 15 minutes.
• Slice the firm tofu in 1/2 x 1" pieces, marinate for a few minutes in Braggs liquid aminos or soy sauce, then fry both sides til crispy. Kids love this, and you can toss the pieces into pasta, rice, casseroles, stir fries etc.
• For more adult tastes, add spices like ginger, cumin, etc to the marinade, OR use a spicy marinade, then stir fry with veggies OR add an Indian or Oriental spiced sauce. Serve with rice or noodles.
• Cut tofu in 1/2" slices, or in 1" sticks or fingers, sprinkle with soy sauce, and bake or broil, serve with a grain and vegetables or salad. If you want to get fancy, coat with fine dry bread or cracker crumbs first, or nutritional yeast. Great with catsup!
• Add sliced baked, steamed, or fried tofu to any veggie dish, or sauce. It'll soak up the flavors. It goes well with stir fried greens. Especially if you throw in a few spices, like cumin, coriander, turmeric, ginger, garlic or hing.
• There are lots of good tofu recipes on Savvy Vegetarian, e.g. tofu burgers, which have been a weekly staple at our house for many years.

Tofu is so simple, it almost doesn't require recipes, and you'll find you can improvise a lot with the basic recipes above.

Regarding the nut allergy, babies generally don't tolerate nuts well until age 2 - 3 anyway. You may do better with nuts later on.

Read more »

Vegetarian Advice: Cook Tofu Tasty Not Disgusting

Question: How to make tofu appetizing instead of disgusting, in a way that the whole family can eat

consistancy. Not to be offensive and disgusting but whenever I make it, my husband (a meat-eater) and I joke that the texture is like brain-matter. Am I doing something wrong???

I have tried freezing and draining, but it has been a while since I have attempted and have forgetten tips I have researched previously. I have an 11 month old baby, who I am very afraid is lactose intolerant and has a nut allergy so I would really love to learn how to cook tofu in a way that my whole family will be able to eat together. Thank you!! - P. S.

---

Savvy Vegetarian Advice

Dear P. S.,

First, tofu shouldn't be frozen, then thawed and drained. That definitely contributes to the brain matter appearance. It makes it more like meat in texture, but also dry and tasteless. Plus, it's way more work than you need to do!

Here are a few simple tofu tips for you and your family:

• The number one tofu tip is the fresher the better. The ideal is made today by your local tofu maker - it tastes wonderful! Failing that, favor organic, get some that isn't anywhere close to it's sell-by date, and use it quickly. Avoid the vacuum pack keep forever varieties.
• If you need to use only part of a brick, drain, rinse, and submerge what's left in fresh water, store in a sealed container in the fridge for a few days. Drain, rinse, and replace the water if you want to keep a few more days. Rinse again before using.
• Small children will eat tofu straight up, raw, sliced, but since it's raw, it should at least be steamed, to kill bacteria, and prevent gas.
• Use firm tofu for the following recipes. If it seems too soft, you can wrap in a dishtowel, and weight it with a brick or pan of water, or something heavy to squeeze out excess water, just for 10 - 15 minutes.
• Slice the firm tofu in 1/2 x 1" pieces, marinate for a few minutes in Braggs liquid aminos or soy sauce, then fry both sides til crispy. Kids love this, and you can toss the pieces into pasta, rice, casseroles, stir fries etc.
• For more adult tastes, add spices like ginger, cumin, etc to the marinade, OR use a spicy marinade, then stir fry with veggies OR add an Indian or Oriental spiced sauce. Serve with rice or noodles.
• Cut tofu in 1/2" slices, or in 1" sticks or fingers, sprinkle with soy sauce, and bake or broil, serve with a grain and vegetables or salad. If you want to get fancy, coat with fine dry bread or cracker crumbs first, or nutritional yeast. Great with catsup!
• Add sliced baked, steamed, or fried tofu to any veggie dish, or sauce. It'll soak up the flavors. It goes well with stir fried greens. Especially if you throw in a few spices, like cumin, coriander, turmeric, ginger, garlic or hing.
• There are lots of good tofu recipes on Savvy Vegetarian, e.g. tofu burgers, which have been a weekly staple at our house for many years.

Tofu is so simple, it almost doesn't require recipes, and you'll find you can improvise a lot with the basic recipes above.

Regarding the nut allergy, babies generally don't tolerate nuts well until age 2 - 3 anyway. You may do better with nuts later on.

Read more »

Vegetarian Advice: Cook Tofu Tasty Not Disgusting

Question: How to make tofu appetizing instead of disgusting, in a way that the whole family can eat

consistancy. Not to be offensive and disgusting but whenever I make it, my husband (a meat-eater) and I joke that the texture is like brain-matter. Am I doing something wrong???

I have tried freezing and draining, but it has been a while since I have attempted and have forgetten tips I have researched previously. I have an 11 month old baby, who I am very afraid is lactose intolerant and has a nut allergy so I would really love to learn how to cook tofu in a way that my whole family will be able to eat together. Thank you!! - P. S.

---

Savvy Vegetarian Advice

Dear P. S.,

First, tofu shouldn't be frozen, then thawed and drained. That definitely contributes to the brain matter appearance. It makes it more like meat in texture, but also dry and tasteless. Plus, it's way more work than you need to do!

Here are a few simple tofu tips for you and your family:

• The number one tofu tip is the fresher the better. The ideal is made today by your local tofu maker - it tastes wonderful! Failing that, favor organic, get some that isn't anywhere close to it's sell-by date, and use it quickly. Avoid the vacuum pack keep forever varieties.
• If you need to use only part of a brick, drain, rinse, and submerge what's left in fresh water, store in a sealed container in the fridge for a few days. Drain, rinse, and replace the water if you want to keep a few more days. Rinse again before using.
• Small children will eat tofu straight up, raw, sliced, but since it's raw, it should at least be steamed, to kill bacteria, and prevent gas.
• Use firm tofu for the following recipes. If it seems too soft, you can wrap in a dishtowel, and weight it with a brick or pan of water, or something heavy to squeeze out excess water, just for 10 - 15 minutes.
• Slice the firm tofu in 1/2 x 1" pieces, marinate for a few minutes in Braggs liquid aminos or soy sauce, then fry both sides til crispy. Kids love this, and you can toss the pieces into pasta, rice, casseroles, stir fries etc.
• For more adult tastes, add spices like ginger, cumin, etc to the marinade, OR use a spicy marinade, then stir fry with veggies OR add an Indian or Oriental spiced sauce. Serve with rice or noodles.
• Cut tofu in 1/2" slices, or in 1" sticks or fingers, sprinkle with soy sauce, and bake or broil, serve with a grain and vegetables or salad. If you want to get fancy, coat with fine dry bread or cracker crumbs first, or nutritional yeast. Great with catsup!
• Add sliced baked, steamed, or fried tofu to any veggie dish, or sauce. It'll soak up the flavors. It goes well with stir fried greens. Especially if you throw in a few spices, like cumin, coriander, turmeric, ginger, garlic or hing.
• There are lots of good tofu recipes on Savvy Vegetarian, e.g. tofu burgers, which have been a weekly staple at our house for many years.

Tofu is so simple, it almost doesn't require recipes, and you'll find you can improvise a lot with the basic recipes above.

Regarding the nut allergy, babies generally don't tolerate nuts well until age 2 - 3 anyway. You may do better with nuts later on.

Read more »