Here I am after two months travel. With the best of intentions I planned to write on this blog. But unfortunately, many sitebuilders are not ipad compatible, which is a real disappointment.
These days hotels and accommodation don,t seem to provide computers for guests, as it is largely unnecessary. Many have iphones which they can use to update their websites, or notebooks which are too heavy for the kind of travel we like to do. Free wifi is largely the norm in most countries which is wonderful....just a pity the ipad is not a tool to use to work on my websites, as that is all I had. We visited countries as varied as Japan, where our son and daughter in law live, England where our daughter and son in law live at the moment, Morocco, Madeira, mainland Portugal and Shanghai which made a good stopover on the way home... although the heat and humidity made sightseeing very uncomfortable. Funnily.... we had had similar or hotter temperatures for several weeks but the drier climate made it all quite comfortable. There were only two places where we had no wifi connections. It certainly makes travelling a whole different scenario to even 5 years ago. Booking ahead for accommodation was easy. Wanting to know where to eat in Shanghai .....out came the ipad to browse the forums for recommendations. Emails to family and friends or comments on Facebook are a far cry from the days when you had letters sent to a Post Restante address where your mail was held for a length of time for you to collect. If you were late it could well have been returned to sender by the time you reached your destination. Many people use their ipads for a camera and storage of phjotos Tomorrow I will talk a little about the food and baking we encountered. It is nice to be back!
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Gail Gillespie
Brought up baking from a young age I love to make delicious cakes to share with family and friends. Much like my mother, I can be one of those cooks who measure by "eye" rather than with a measure, and invariably add in or take out ingredients depending on what is in my cupboard. However, I do also appreciate the need to follow a recipe exactly for best results, as the "pour it in" method is really for those who have done a lot of baking over many years. I use this method for new recipes. So come share my recipes and learn some baking skills if you are not confident. Archives
February 2014
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