Results tagged Twitter from David Lebovitz

Blog Notes

Google Reader

A number of you use Google Reader to visit and read the blog through the RSS feed, which allows you to subscribe to the site using a “reader.” Unfortunately Google Reader is going away at the end of this month. But don’t fret – there are other reader options, which include Feedly (which allows you to migrate your data and feeds easily), Newsfire, Blog Lovin’ (thanks, deb), and The Old Reader (thanks, commenters.) If you’re on an iPad or other tablet or mobile device, Flipboard is pretty nifty, too.

Another option is to have blog posts/entries e-mailed to you, which you can do by filling out the form at the bottom of this post in that gray box that says “Never Miss a Post.” Your e-mail address is never shared from there and it’s only used to send you blog posts, which you can cancel at any time. But why the heck would you want to? ; )

Twitter

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Blog & Misc Notes

paris - winter

We’ve had a spate of nice weather here. A friend just told me that we’ve had the grayest winter in ten years. I’m not so sure, but it has been overcast since, well – October? September? … I actually haven’t minded it so much since I seem to have succumbed to the tristesse (sadness) of Paris that sweeps across the city in winter. We had a lovely snowstorm which for me was all-too-brief. But I’ve been keeping busy indoors and not minding the chilly winter as much as others have.

Today it was beautiful, with blue skies highlighting the buildings of Paris and silhouetting the still-barren trees. I went to lunch at a friend’s place that has two balconies, and it was nice to breathe in some fresh, cool air, rather than being coincé (trapped) inside. Afterward I took a pleasant walk along the canal Saint-Martin, then headed home to make dinner for some visiting friends. (Yikes, two big meals in one day?)

As always, it’s lot of fun having the blog and it’s great to interact with everyone. Thanks for reading it! Since spring is here, I’ve got a few general announcements and thoughts to pass on. Hope that for all of you the weather is cooperating and you’re taking some time to bask in the sunshine, or the snow – or whatever, wherever you are.

-Aside from a few goofs here and there, I’ve kept my word about issuing a monthly newsletter. Here’s the March issue. If you want to signup, you can do so here. Note that it’s an opt-in system and you will get an e-mail that will prompt you to confirm that you want to get it. You won’t get anything other than the newsletter, which will come once a month.

-A number of folks access the site on mobile devices. If you’re one of them, there is a mobile-friendly version of the site with a nifty icon for your phone. On your smartphone, when you point your browser to the site, on an iPhone, tap the icon with the little arrow in the box that will prompt you to “Add to Home Screen.” Then, voilà – you’ll have an icon on your phone. (I don’t have another smartphone because I can only afford one, and I am already surrounded by too much technology as it is. But I am sure there is some way to add it to other devices in a similar manner.)

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A Visit @Twitter

twitter sign

I’m going to take a wild stab and say that if I throw out the number “140”, for the majority of you, it’s likely that “Twitter” comes to mind. For the rest of you, Twitter is the hottest social media network to breakout from the pack in the last few years.

soMa Twitter door Push

During my trip to San Francisco, I played a little Twitter-tag with one of the staff folks who invited me to come to their headquarters in the busting area just south of downtown San Francisco for a quick visit the night before I left.

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Food Blogging

When I fell into blogging a while back, there were about ten people blogging about food. We were a fairly chummy bunch and met up for meals, swapped links, ideas, and technical tips as the medium continued to grow. It was all pretty small-scale until the whole thing blossomed into something that few likely would have predicted.

For years I’ve generally shied away from giving advice or offering opinion. After all, everyone’s blog is different and like lots of other things, it’s impossible to pinpoint what makes a blog click or even how to do it. What suits one person often doesn’t become another and people get into blogging for a myriad of reasons. But at the recent Food Blogger Camp, I compiled some thoughts for my presentation and wanted to share them here. Please note that although I do point out some things that have clicked for me, there’s plenty of terrific blogs out there that do the complete opposite of what I say and/or do, and work very well. There’s not a “right” or “wrong” way to blog and all points are certainly open to interpretation and discussion.

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Blog Notes

chocolate cake with summer fruits

Appearances

I have a few appearances coming up, and if you’re around, please come by and say hi…

-August 5: Borders Books, New York City – 7pm (That’s this week!)

-September 25: La Cocotte, Paris – 3 to 5pm

You can find more information about them on my Schedule page. That’s all I have planned so if I’m not coming to where you are, hop on the plane and I’ll see you here—or there!

Recipe Use and Attribution

Food writer Laurie Colwin once said something along the lines of, “If it wasn’t for sharing of recipes, humans would not have survived.” Recipes are indeed, wonderful ways not just to ensure that humans will continue to inhabit the earth (although it remains to be seen for how long), and many of us have recipe boxes and notebooks full of cherished recipes.

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How to Use the Comment Feed

A number of you have asked me about adding a Comment RSS feed to the site, so you can keep in touch with the comment and responses. We’re in the process of adding one at the end of each post, but if you’re using Firefox or Safari, each already has a built-in way to subscribe to the comment feed of the site.

David Lebovitz.jpg

  • In Firefox, in the URL bar, where the name of the site appears, there is a square orange icon on the right (see above). Click on it, and there is a drop-down menu for both subscribing to the RSS feed for the site and for the comment feed. If you hover your cursor over it, then click on it where it says, “Subscribe to this page…” the drop-down menu will tell you which one it is.
  • In Safari, there is a gray box that says RSS in the URL field, where the name of the site appears. If you click on that gray box, a drop-down box will appear with two feeds: one for the blog itself and the other for comments.
  • For those of you who use Explorer, there are directions at the Windows site.

    We’ve also added a Recent Comments widget in the right sidebar so you can zoom to a comment or response that might interest you. Since I jump into the comments often, recent or in the archives, it’s now easier to see what people are talking about, near and far.

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  • Simplify It Sunday

    bread bar jules

    Just taking a breather here and thought I’d share some thoughts as I looked at my crazy Inbox this weekend. I switched to Gmail last year and things just keep moving down as they come in, until they turn the corner and head into the ‘older’ page (ie: Siberia). Where they get forgotten. So yesterday, I deleted a few messages. As in, a few hundred messages. I don’t even recall what many of them were about, or why I was saving them, but invariably a few likely got tossed that I probably should have answered. Drat.

    There’s a concept I’ve been hearing about called declaring “bankruptcy”. It’s not about the global financial meltdown, but it’s about preventing another kind of meltdown by simply starting back again from zero, a blank slate. It’s an interesting idea and it’s nice to do a bit of spring cleaning now and then, even though spring is a few months away, unfortunately. (Although it did give me an excuse to buy a killer-stylin’ new overcoat for winter last Wednesday.)

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    Facebook & Twitter

    Facebook

    As many of you know who were following me on Facebook, I switched my page to a Fan page, not because I wanted to gonflé my p’tit ego, but because of limits imposed by the anonymous people who refuse to show their faces or respond to service issues over at Facebook. On that page, I post links to sites and information that I find funny, bizarre, or are a bit more skewed than stuff I present on the blog. Fans….I mean, folks are also welcome to post links and sites of interest there as well.

    Consequently, there’s always interesting dialogues going on over there, which I jump into from time-to-time, so you’re welcome to come along.

    For the switch, I was unable to transfer my “Friends” from my old Facebook page over to the new page, but the good news is that I don’t need to approve anyone; you can just head over there and join up yourself!

    David Lebovitz on Facebook

    I’ve also set up Fan pages for my two recent books where I, and readers, post links to recipes, photos, and articles that relate to The Sweet Life in Paris and ice cream-making for The Perfect Scoop.

    Twitter

    Like a lot of you, I’m having fun on Twitter. It’s a way to send out thoughts and see what’s up with others.

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