Author: Melissa

  • New contact form

    Previously I was using Ryan Duff’s anti-header injection WP-ContactForm, but this seems to have gone the way of the dodo – for the last few months there have been only blank pages where ryanduff.net used to be.

    Those irrepressible spammers seemed to have worked their way around Ryan’s coding, creating the need for extra measures to counter the junk. I’ve noticed a couple of mods such as Douglas Karr’s which adds a challenge question to the form, and Blogging Expertise’s Akismet Edition.

    In the middle of looking at all this I discovered an entirely different contact form which I immediately fell in love with, it is more configurable than WP-ContactForm and even includes a suite of different stylesheets based on the most popular WordPress themes. It was developed by Mike Cherim and Mike Jolley, and incorporates principles of web accessibility which make it very easy to use.

    Go to Mike Cherim’s WordPress-Ready Contact Form v.2.0WP page to download the plugin. Thanks guys!

  • IE blocking password prompt

    A Webpage Builder customer uses the password protect feature on their site to hide content intended for members only.

    Recently the customer reported a lot of their members were unable to access this content; the password prompt was not appearing and access to the page was denied almost immediately.

    Webpage Builder uses javascript to protect pages and the problem was tracked to the latest version of Internet Explorer blocking javascript pop-ups by default.

    To correct this problem the security settings in Internet Explorer need to be altered as follows:

    1. Open Internet Explorer window
    2. Click TOOLS then INTERNET OPTIONS from menu at top
    3. Click SECURITY from tabs along top of small window that appears
    4. Highlight TRUSTED SITES zone and click “Sites” button
    5. Where it says “Add this web site to the zone” type [the site url] and click “Add” (may need to remove tick from “Require server authentication (https:) for all sites in this zone”)
    6. Click “Close”, then OK
  • The end is nigh!

    A call from Melissa today, she told me she has decided to outsource technical support for the business to a company in Melbourne called Quicknowledge. Not sure yet when it will be happening, she said she has yet to finalise the deal – has to sort out precise figures and costings yet but it sounds a goer. Melissa still wants to keep me on the books for web hosting support work.

  • Great feedback from our NET11 tutor

    Message no. 2775
    Author: Cynthia V.
    Date: Thursday, February 22, 2007 14:37

    awww… made me a bit teary! And I thought I was being hard on you guys 🙂 All I try to remember are the many lecturers I loved and *actually* gained knowledge from -and try to be like them and those I recall who I felt I didn’t mean anything but a pay check to? I try to steer away from being like that. So, thank the many great tutors I’ve had in the past – I hope I’m as half as engaged as they were.

    And, I know I’ve said this before, but this is without a doubt the most intelligent and willing to learn group of students I have ever had the pleasure to learn along side (yes, I have also gained a great deal over the past sp) As an indication, I have never given out as high grades as I have with you guys. It is a pleasure to reward and encourage good work practice and educational exploration. Again, if anyone ever feels that I am hard or rough with my words, it is out of a need for you all to be the best you can at your studies. There is nothing more pleasurable than seeing the majority pass well and this is going to be one of those study periods 🙂

    🙂
    Cynth 🙂
    Note the abundance of smilies 🙂

  • WP Plugin: Category access

    I’ve just discovered a useful WordPress tool from David Coppit – it is his Category Access plugin, which allows you to limit public access to post categories on your blog.

    Since transferring my uni material here I’ve been looking for some way to hide it from public view – not that it is particularly sensitive stuff, it is just very boring to the casual observer, and there is quite a lot of it! At first I created a second blog which could only be accessed via htaccess login, but it was a pain to maintain two blog sites. David Coppit’s plugin is a much simpler and more elegant solution. Thanks David!

  • Cookies for Nan

    My grandmother’s birthday today and to celebrate we had lunch at the local leagues club. Just the four of us – Nan, Mum, Jo and myself. I finally got to see Nan’s new place – just down the road from the house where I used to live about 12 years ago. I am kicking myself that it was so easy to find: when I was looking for the address on my own I thought it was in an entirely different part of the suburb. Why roadmaps were invented I guess.

    Nan says it is a surprise to realise she is now 84 years old, she never thought she would reach that age. Looking around her flat, there are photos of her as a young woman and spread out on the walls are photos of her children, her grandchildren and great-grandchildren. I wonder what it feels like, to have all these descendants?

    I made her some cookies, using Sapph’s Cafe Choc Chip Cookies recipe with crushed macadamia nuts and white chocolate instead of the choc bits. Strictly speaking I shouldn’t have, since Nan is diabetic and has to watch her diet. I figured she shouldn’t be deprived of yummy sweet things on her birthday, and I rather think she agreed!

    Cafe Choc Chip Cookies

    180 grams butter, softened
    1/3 cup caster sugar
    125 ml sweetened condensed milk
    1 1/2 cups SR flour
    250 grams choc bits

    Preheat oven to 180 Celsius.

    Place butter and sugar in a mixing bowl. Using an electric mixer, beat until light and creamy. Beat in the condensed milk. Add the flour and mix on low speed until smooth. Stir in the choc bits until well combined.

    Roll about 2 teaspoonfuls of the mixture into balls and place on baking paper-lined trays. Press each ball gently with a floured fork.

    Bake for 12 to 15 minutes or until lightly golden. Remove from oven and allow to cool on trays. Store in airtight containers.

    Makes about 30.