Rockin' my imposter status

Finished the first phase of moving two WordPress driven sites from one hosting service to another this morning. I was a bit wary, having read all the things that can go wrong, and I took a few wrong turns into dead ends. But I managed to back out and didn't screw up too badly on the first one. The screwing up I did accomplish was mainly the result of my impatience, doing things in quick succession when I should have given them time to settle down in between. But I learned my lessons, and this morning's transfer went much more smoothly. Scarily so, in fact.

There's plenty left to do, moving various ancillary things, all part of an ongoing effort to tidy up in general, but I don't foresee any more difficulties, touch wood.

And in case anyone cares, I couldn't have done it nearly as easily without the Duplicator plugin for WordPress, which truly is a life saver.

The tools change, the job remains the same

Funny, as I continue slowly to bring old posts in, to see what I wrote about my tools, in 2007 and then again in 2013.

The conclusion remains as it ever was; although the tools change, the jobs they need to do remain more or less the same. Find things and write about them.

Quick gotcha: I moved this WithKnown site ...

Quick gotcha: I moved this WithKnown site from shared hosting to a VPS yesterday, and today photos were not displaying and not uploading. Turned out that in the move the path to the Uploads directory had not changed. Fixed that, and all seems to be well again. I hope.

In his article A Problem with Apple ...

In his article A Problem with Apple News Sites, Gabe says: "I don't wonder why indie blogs are dying any more. Link posts are killing them." I'm not sure it is blogs that are dying, but I do agree that it is why most "independent" news sites are dead, at least to me.

At Vespertine, Jonathan Gold makes contact with otherworldly cooking. Is dinner for two worth $1,000?

[T]he sort of dining rooms that tend to do better on the World’s Top 50 Restaurants list than they do in the Michelin guide; the kitchens where the artistic imperatives of the chef tend to outweigh any questions of what a customer might want to eat; the meals after which a cynical diner, confronted with 20-plus courses of kelp, hemp and tree shoots, makes jokes about stopping for tacos on the way home.

Yeah. No.