Well, I recovered all the posts but it seems like loads of the comments have gone for good. Ditto several recipes. Some I can do again, like the bolognese, but some I just don’t remember. This is all very sad.
I know it is a long shot but if anyone has saved the recent recipes please let me know. It would be so good to have them back!
The good news is that this will never happen again. The site will be moved onto Andy’s server which will have three backups made daily.
I still have a lot of work to do to make the site look right. The template needs rewriting and a lot of photos are missing. I also still havea small backlog of posts to put up and recipes to copy and paste accross. For now I’ll leave you with what I had for dinner last night….
stilton stuffed sirloin with port and cranberry sauce and mashed potato. If you look very carefully you can see the stuffing. This worked well as cooking and resting the steak provided just enough heat for the stilton to soften but not melt completely. So it was warm and gooey but didn’t leak out everywhere. I may not bother with a recipe for this, it all depends how long it takes to recover everything else.
Well, I recovered all the posts but it seems like loads of the comments have gone for good. Ditto several recipes. Some I can do again, like the bolognese, but some I just don’t remember. This is all very sad.
I know it is a long shot but if anyone has saved the recent recipes please let me know. It would be so good to have them back!
The good news is that this will never happen again. The site will be moved onto Andy’s server which will have three backups made daily.
I still have a lot of work to do to make the site look right. The template needs rewriting and a lot of photos are missing. I also still havea small backlog of posts to put up and recipes to copy and paste accross. For now I’ll leave you with what I had for dinner last night….
stilton stuffed sirloin with port and cranberry sauce and mashed potato. If you look very carefully you can see the stuffing. This worked well as cooking and resting the steak provided just enough heat for the stilton to soften but not melt completely. So it was warm and gooey but didn’t leak out everywhere. I may not bother with a recipe for this, it all depends how long it takes to recover everything else.
Hi Ros,
After your post on the mb just wanted to check your website/blog and see how you’re doing, so I’m glad to see a lot of it is back! BTW it’s v. interesting! And you have great and unusual taste/recipes! Now if I could just get my hands on some Kangaroo …. oh well, I’ll just have to make do with elk!! Warm regards, Odette
Comment by Odette (AZCook) — September 14, 2006 @ 1:05 am
Thanks for your support, Odette.
If you post here again, why not link to your site? It would be good to see it!
Comment by ros — September 14, 2006 @ 5:30 pm