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Herb d' Provence bush - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Herb d' Provence bush

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  • Herb d' Provence bush

    Trader Joe's has a pot with fresh rosemary, thyme and oregano. We have put put it in a sunny window and hope to keep it going until the depths of winter. I have already taken cuttings from it 3-4 times for cooking.

    What does everyone do for fresh herbs in the fall and winter?
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Herb d' Provence bush

    I bring in the pots of basil, sage and chives. I have a rosemary bush in the ground outside- possibly the most pampered rosemary ever- it gets a styrofoam cooler over it when the temperature goes below 20! The basil doesn't always make it well, but I can always plant more seeds. I have a new pot this year with thyme, lemon thyme and oregano, I expect I'll bring it in too. Parsley I leave in the garden, and cover up if it's really cold.

    If these fail, or don't produce enough (sometimes the basil runs short) I buy the packaged stuff at the market when I need the fresh leaves. It's ok, and much better than dried. It's just kind of spendy. I also have frozen basil cubes (pureed basil and olive oil) which I add to sauces as needed.

    A big sunny south-facing window makes all this possible.
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

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