How To Install WordPress Onto Your Website

I have a friend who blogs using the Weebly platform who would like to move her blog to WordPress. Having installed WordPress on a few client’s websites I decided to write her a set of instructions to start the process of moving her website to WordPress.

While you are busy setting up your WordPress site you can continue blogging. You will not complete the final move until you are happy with how it looks etc.

Before you can move a website to WordPress.org there are a few things that have to be done.

  1. You have to have your own domain i.e. http://tandysinclair.com. A lot of blogs are hosted on a free platform and have an extension i.e. .blogspot or .wordpress. Before you can move your website you have to register your domain.  There is a nominal cost to do this and an annual fee involved in keeping your domain name.
  2. Once you have registered your domain you need to ‘self-host’ your website. In order to do this you need an internet service provider (ISP). In South Africa I am charged a monthly hosting fee, but I am not sure how that works elsewhere.

Your ISP needs to do a few things, and give you some information.

  1. Get your ISP to create a MySQL database. They will know what this is. Once they have created the database you need the following information:
    1. Host
    2. Username
    3. Password
    4. Database
  2. You need the details from them on how to connect to your site from the back end:
    1. Domain URL (Universal Resource Locator)
    2. Domain name (which should be the same as your websites URL)
    3. Password
  3. You will need the File Transfer Protocol (FTP) details
    1. Host
    2. Username
    3. Password
    4. Port

Once you have all of that, you need to download and install a FTP program. I use FileZilla and you can download that by clicking here.

Next you must download WordPress onto your computer. To do that, click here.

The latest version of WordPress will be listed. This is a .zip file. Once you have downloaded the file, extract the .zip file.

You are now ready to start the initial phase of the move

  1. Open your website via the domain log in (i.e. the backend of your site)
  2. Find the MySQL database and make a note of the following:
    1. Database name
    2. User name / login
    3. Password
  3. Go to where you have extracted WordPress and do the following:
    1. Find the wp-config-sample.php file and open it in Notepad (or any text editor)
    2. Scroll using your arrow keys until you find: The name of the database for WordPress. Then do the following, leaving the single quotes in place:
      1. Replace database_name_here with the name of your database
      2. Replace username_here with your username
      3. Replace password_here with your password
    3. Now click File Save As and save the file as: wp-config.php making sure that you select the file type as All Files if you’re editing in Notepad. This must go in the same directory as the wp-config-sample.php file
  1. Open up FileZilla (or the FTP client you prefer to use)
    1. Enter in your host name, username and password (I don’t enter the port number but you might have to)
    2. Connect to your site
    3. The window is split in two – the left is your computer and the right is your website/server
    4. Find public_html on your server and click once
    5. Find the extracted WordPress folder on your computer
    6. Click on the folder to open and select all the files
    7. Right-click and select Upload
  2. Once the upload is complete you will need to do the following:
    1. Open your browser and enter the following:
      1. http://yourdomain.com/wp-config.php replacing yourdomain with your website URL. The WordPress configuration page will open.
      2. Select your language option
      3. Give your site a title. Mine is Lavender and Lime
      4. Enter a user name (I use the same as my FTP)
      5. Enter a password (I use the same as my FTP)
      6. Enter your email address
      7. Unclick the Allow search engines to index this site. You will select this option once you are finished with your move
      8. Click Install WordPress
      9. Click Log In
      10. Enter your username and password
      11. Click remember me, and log in

Your installation steps are now complete. I will blog soon on how to move your website to WordPress. Please note, this worked for me. I cannot guarantee that it will work for you. If you need help send me an email. 

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Tandy

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Recipe For Chrain

I was having a discussion with someone the other day, whose argument was faulty. He stated that he could see no reason why a manufacturer should refuse to sell to the consumer. As a person who runs a wholesale company, as well as having my own retail business I totally understand why this happens. A manufacturer produces product in bulk, and sells it to a few wholesalers. These wholesalers then distribute the product in smaller lots to several retailers. The retailer sells smaller amounts of the product to numerous consumers. Using this method of sales, a company that manufactures something no else does, can set his price as high as he wants. But in most industries there are numerous manufactures making the same product. The wholesalers and retailers have to compete with one another, so usually their margins are quite low. But, a retailer who has a captive market can make his price as high as he wants. My friend stated he should just be able to go straight to the manufacturer. I tried to use the example of grocery shopping. When you go to the supermarket you buy, for example, 20 different products, in one place. But, if you bought them individually from the manufacturer you would have to make 20 stops, assuming that the manufacturer was actually in the same area in which you live. Which, more often than not is not the case. And, there is no guarantee that the product would be cheaper if you bought direct. His response was to tell me that the products he sells are cheaper than other retailers – herein lies the fault as he was now comparing himself as a retailer! I prefer to do one stop shopping, and so buy all my fresh produce at one store. For my chrain (horseradish condiment) I purchased everything I needed from one retailer. This makes the chrain cost effective. Had I been forced to buy each ingredient from the manufacturer directly, I would have had to find someone who makes vinegar (thankfully in our area), grows beetroot and horseradish (not farmed where we live) and drive around like crazy.

This has been made with horseradish which is seasonal, in time for Passover.

"Chrain"

Chrain

5.0 from 1 reviews
Chrain
 
An essential condiment for gefilte fish
ALL RIGHTS RESERVED:
Ingredients
  • 250mls white wine vinegar
  • 250mls water
  • 1 beetroot, cut in half and thinly sliced
  • 100g finely grated fresh horseradish (peeled)
Method
  1. Place the vinegar, water and beetroot into a small sauce pan
  2. Bring to the boil
  3. Add the horseradish
  4. Reduce the heat and simmer for 15 minutes
  5. Remove from the heat and set aside to cool
  6. Place into a sterilized glass bottle
  7. Refrigerate and use as needed

Click on the links for conversions and notes.

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Tandy

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Don’t Look Back, Gregg Hurwitz

Don’t Look Back opening line: Terror came as a vibration, a plucked-wire note more felt than heard, primary to the deadening heat, to the flick of unseen insects against her face, to the oppressive night humidity that pressed into her pores.

"Don't Look Back"

Don’t Look Back

How far can Eve push herself? Can she overcome all odds to outwit a man who has been trained in the art of warfare? What should have been a holiday to overcome her divorce turns into a race against time, and against evil. If Eve survives she will get to see her son again, and this is what keeps her going. If she gets to safety she will save the lives she can, but if she gets killed trying to get out of the jungle in Mexico, the others will surely die as well.

This book was so real I could hardly believe is is a work of fiction. The tension is palpable and I can highly recommend this page turner of a thriller, not only for the story, but as an insight to the hidden beauty of Mexico.

First published in the United States of America by St. Martin’s Press in 2014

ISBN number 978-1-405-91067-5

Paperback – 449 pages

Disclosure: I was sent the book to review by Penguin Books South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

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Tandy

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Liebster Award V

The Innovative Mama has nominated me for a Liebster Award. I am always grateful for these nominations because it means someone thought of me. Isn’t that a good feeling?

"Liebster Award V"

Liebster Award V

I don’t usually follow all of the rules when I receive awards so please forgive me for breaking them. These are the questions I was given to answer:

1.  Who is your favorite musician and what is your favorite song of theirs?

Bette Midler, The Rose. This was played when I walked down the beach to get married

2.  If you could have any animal in the world as a pet, what would it be?

Another Boxer!

"Maxine May"

Maxine May

3.  What is your favorite movie from your teenage years? Share what you love most about it, why it’s your favorite.

The Rocky Horror Picture Show. I love the music and I have seen the movie over 100 times.

4.  What inspired you to start blogging?

I wanted to write a restaurant review and created my original blog to do that.

5.  What is an experience in your life that you feel defines you as a person? (it can be good, or bad, just something that you feel shaped who you are now)

Nearly killing myself by electrocution made me realize we all have a purpose on this planet.

6.  What is your greatest accomplishment?

Having a successful marriage.

7.  What is your favorite character from your favorite TV show, and why? (I was going to narrow this down to Friends but I thought that would be unfair if anyone was one of the rare few who didn’t watch Friends. ;) )

If it were friends, then it would have to be Monica. Currently it would be Olivia Pope from The Fixer (Scandal to my American readers)

8.  Where is the coolest place you have travelled? Describe it.

Too hard to narrow this down, but so far the best holiday we have ever had is barging the Midi Canal. You can read more about it by clicking the link in the right hand column.

9.  On the same note, if there was anywhere in the world you could go to, where would it be and why? (for the hypothetical money and logistics are no object! :) )

I want to see the Northern Lights so one year we will plan a trip at the right time of the year.

10. What is a unique talent of yours?

I can remember word for word a lot of conversations I have had.

11. If you could share one piece of wisdom that you’ve learned in life, what would it be?
Be the best you, you can be!

I would like to nominate the following new bloggers to my blog roll to answer the questions below:

For The Love Of Cooking

Hello Healthy Eating

Runnin Srilankan

Tiffin Bite Sized Food Adventures

  • Who has been the most influential person in your life?
  • What started you on the path of cooking?
  • Which three ingredients could you not live without?
  • Which of your kitchen tools would you take with you anywhere and everywhere?
  • Do you have any pet peeves in the kitchen?
  • Which meal is your all time favourite?
  • Which restaurant could you visit over and over again?
  • If you could only have one recipe book, which one would it be?
  • If you could work alongside one chef for a day who would that be?
  • Which ingredient will you not eat or cook with?
  • What is on top of your bucket list?
  • What is your food philosophy?
  • Any parting words for the readers?

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Tandy

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Recipe For Banana Bread

I have an on again off again love affair with bananas. They are so good for you and act as natures anti depressant. Because of the health benefits, I should eat a banana a day. But, I only like to eat them as the skin turns from dark green to yellow. A day later and I will put the banana into a smoothie made with yoghurt and honey, but any time after that I will not eat the banana. And so I usually only buy 3 or 4 at a time. Dave will eat the banana on day 3 but he too does not like over ripe fruit. A few weeks ago one banana went from green to inedible after a few days. I am loathe to throw anything away as I hate wasting food, but I was not in the mood to make banana muffins. Given how delicious my ginger bread tasted I used that recipe as the base to bake some banana bread. Dave is not a huge fan of baked bananas but we both enjoyed this bread. As it was only the two of us eating it, we ended up toasting the last bit for breakfast.

Do you eat bananas?

"Banana Bread"

Banana Bread

4.5 from 2 reviews
Banana Bread
 
This banana bread is so moist and perfect for toasting if you want some crunch. It makes great use of an over ripe banana.
ALL RIGHTS RESERVED:
Ingredients
  • 100g butter
  • 200g honey
  • 1 banana, mashed
  • Thick yoghurt (less than 150mls)
  • 200g flour, sifted
  • 10mls ground ginger
  • 5mls bicarbonate of soda
  • 50g sugar - I used fructose
  • 2 eggs
Method
  1. Place the butter and honey into a sauce pan
  2. Over a medium temperature, allow the butter to melt
  3. Set aside to cool completely
  4. Preheat the oven to 150° Celsius
  5. Place the banana into a measuring jug
  6. Top up the 150ml mark with yoghurt
  7. Mix into the butter to combine
  8. Place all of the ingredients into a stand mixer bowl, starting with the dry ingredients
  9. Beat until combined
  10. Pour into a lined loaf tin
  11. Bake for 75 minutes
  12. Turn out and cool on a wire rack

Click on the links for conversions and notes.

What I blogged:

Tandy

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In My Kitchen March 2015

Welcome to this month’s edition of In My Kitchen hosted by Celia from Fig Jam And Lime Cordial. It is amazing that March is here. I have been so busy, and we have been enjoying the most amazing summer. As it was too hot to be in my kitchen for a couple of weekends, I took time off from cooking for my blog. It was quite enjoyable to have nothing planned but I am back into recipe testing and developing. Using my digital thermometer I have been tempering chocolate and so I bought some acetate to make some decorations on. It is re-usable so an A4 size piece was all that I need for now.

"Acetate"

Acetate

Le Creuest had a sale, and I could not resist these bean pots. I have not yet found a use for them but I am sure that won’t take me too long when the weather cools down and we start eating comfort food again.

"Bean Pots"

Bean Pots

I don’t prop my blog photographs but I do like unusual and interesting containers to use to showcase what I have made. I found these cute little pots at Friedman and Cohen – a bloggers paradise if you are looking for anything unusual and interesting. I know exactly what will be made to go into these – watch this space!

"Jars"

Jars

Dave and I went to the Lourensford Harvest Market and I came home with these amazing mushrooms. I made a mushroom risotto for dinner and it was delicious.

"Mushrooms"

Mushrooms

My piping skills leave a lot to desire, and I very seldom bother piping, but, being a bit of a neat freak I could not resist this set of nozzles. I have put my existing nozzles into the container as well – and amazingly, I have no duplicate sizes!

"Piping Nozzles"

Piping Nozzles

My scale came to the end of its life. It served me well as both a scale and a trivet. Sadly I burnt part of the plastic when placing a hot pot onto the scale. I chose this scale as the numbers are large enough for me to read without my glasses on ;)

"Scale"

Scale

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Tandy

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Recipe For Cookies & Cream Ice Cream

I was having tea with a friend the other day and we were having a chat about all sorts of things. Her response to one of my statements was “oh, that is so random”. Used informally, this means unknown. I prefer to use the word to mean out of place. Since that conversation, the word random has become my new catch word. I have found myself using it to describe all sorts of occasions and things. The other night we were having dinner at a friend. We had organized to come over to his place at 6pm with the food and braai for him as he is unable to stand at the BBQ himself due to having had a total knee replacement. He and his wife were not there when we arrived, prompting my first use of the word random that night. Then someone arrived at dinner time, unannounced for a drink – random! And even though he said he was not staying for dinner, our friend’s wife set a place for him at the table and not for Dave – random again! In this cookies and cream ice cream you will find random bits of soft, chewy cookies that are not out of place. I steered away from the traditional addition of cream filled hard cookies for this recipe, and used something that has a fudge like quality. This is one ice cream I will be making more of for sure.

Do you have a catch word?

"Cookies and Cream Ice Cream"

Cookies and Cream Ice Cream

5.0 from 2 reviews
Cookies & Cream Ice Cream
 
I have used soft cookies in this ice cream which adds a fudge like texture.
ALL RIGHTS RESERVED:
Ingredients
for the ice cream
  • 250mls milk
  • 12.5mls vanilla paste
  • 5 egg yolks
  • 80g vanilla sugar - I used fructose
  • 250mls cream
  • Pinch of salt salt
for the cookies
  • 25g cacao nibs
  • 80g flour
  • 65g caster sugar - I used fructose
  • 30g honey
  • 85g butter
  • 23g thick yoghurt
  • 5mls vanilla extract
  • 2.5mls fine salt
Method
for the ice cream
  1. Place the milk and vanilla into a sauce pan
  2. Bring to blood temperature over a medium temperature
  3. Place the egg yolks and sugar into a mixing bowl
  4. Whisk until at the ribbon stage
  5. Pour half the milk over the eggs, and whisk
  6. Place the egg mixture into the milk and stir over a medium temperature until it thickens slightly
  7. Place the cream into a pouring jug
  8. Pour the milk into the cream and whisk to combine
  9. Cover and place into the fridge overnight
for the cookies
  1. Place all of the ingredients into a stand mixer
  2. Mix until combined
  3. Turn out onto clingfilm
  4. Roll into a sausage shape
  5. Place into the fridge for an hour
  6. Preheat the oven to 180° Celsius
  7. Cut dough into 1cm slices
  8. Place onto a lined baking tray - be careful, they will spread
  9. Bake for 10 minutes
  10. Leave to cool for 1 minute on the tray
  11. Place onto a wire rack until completely cool
to make the cookies and cream ice cream
  1. Churn as per your ice cream machine manufacturers' instructions
  2. Chop the cookies and add to the ice cream after churning
  3. Place into a container and freeze for at least 4 hours

Click on the links for conversions and notes.

What I blogged:

Tandy

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Recipe For Vietnamese Picnic Rolls

Living so close to the beach a picnic near the waves is easy to organize. The first thing I pack is my king sized towel which ensures that sand does not get onto the food and we have plenty of space to lay everything out. Essential to being in the sun are caps and sunblock, as well as bottles of ice cold water. As the picnic is meant to be some time out to relax I also pack our books and wet wipes to keep our hands clean. As far as food goes, sliced fruit is essential as well as anything to eat using fingers. I don’t like to take plates and cutlery with us, as that means more to carry to and from home. I like to include fresh vegetables and some form of sandwich. This month for the daring bakers’ we were tasked to make Siopao, which are Asian filled buns. I immediately thought of what I would like to take on a picnic, and rolls filled with mince sounded like they would be perfect. I wanted something that would not have too much filling in them so that it would not fall out as soon as you bit into them. But as you can see from the photograph, there could have been more mince in the rolls.  I chose Vietnamese flavours as I thought something different would be great to try. You could do these with minced pork as well, with great results. The recipe made a perfect dozen, with a little bit of leftover mince.

"Vietnamese Picnic Rolls"

Vietnamese Picnic Rolls

5.0 from 4 reviews
Vietnamese Picnic Rolls
 
These Vietnamese rolls are crunchy with an extremely flavoursome filling and are perfect for any picnic meal.
ALL RIGHTS RESERVED:
Ingredients
For the mince
  • 15mls canola oil
  • 5 spring onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2cm fresh root ginger, peeled and julienned
  • 1 red chilli, finely sliced
  • 500g minced beef
  • Salt and freshly ground black pepper to season
  • 250mls beef stock
  • 1 stalk lemongrass, bruised
  • 2 dried lime leaves, crushed
  • 15mls fish sauce
  • 10g fresh coriander, roughly chopped
  • Juice of 1 lime
For the rolls
  • 500g bread flour, sifted, plus extra for dusting
  • Pinch of salt
  • 20g palm sugar
  • 125g soft butter
  • 150g fed sourdough starter
  • 150mls coconut milk
  • Egg wash
  • Salt flakes
Method
For the mince
  1. Place the oil into a sauce pan and heat
  2. Sauté the onions until soft
  3. Add the garlic, ginger and chilli
  4. Sauté for a few minutes
  5. Add the mince and brown
  6. Season and add the stock, lemongrass and lime leaves
  7. Simmer for 2 hours
  8. Add the fish sauce, coriander and lime juice
  9. Mix well and leave to cool
  10. Place into the fridge overnight
For the rolls
  1. Place the flour into a large bowl
  2. Make a well in the centre and add the salt, sugar and butter
  3. Mix together until the butter is combined
  4. Add the starter and coconut milk
  5. Mix until a dough form and shape into a ball
  6. Leave in the bowl, cover with cling film and leave to prove overnight
  7. Preheat the oven to 180° Celsius
  8. Divide the dough into 75g pieces
  9. Shape each piece into a ball
  10. Flatten using a floured rolling pin into a 5mm circle
  11. Place 25g of the mince (or more if you want) into the centre of each circle
  12. Fold the edges over and shape into a ball
  13. Place the rolls onto a lined baking tray, seam side up
  14. Egg wash the top of each roll and sprinkle salt flakes on top
  15. Bake for 40 minutes
  16. Turn onto a wire rack to cool before eating

Click on the links for conversions and notes.

"Siopao"

Siopao

Blog-checking lines:  The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.

What I blogged:

Blog ♥

Tandy

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Recipe For Vanilla Sugar

There is a new television program here called Stalker that I am watching and loving. Strange really, as I have been stalked. I house sat for a couple in a very large house, that was situated on a very large property. I lived there all alone, and did not worry about it at all. Dave was not too happy about the situation but I didn’t pay any attention to him. A few months after moving into the house I met someone at my friend’s pub. Fat Arnies was our regular hang out as it catered to motor sport enthusiasts. I met this guy and was polite to him, but nothing more. He however must have fixated on me as he got my number and called a few times. I saw him at the bar and would say hi, but I was usually with Dave, and if not with him, with friends. I would go there on a Monday night to play cards with my friend Jacques, and one Monday night this guy walked in and threatened to tell Dave we were sleeping together if I did not take him home for the night! Jacques, being quite a large guy told him to leave and he went on about knowing how I brushed my teeth at night etc. The only way he could have known this was if he had jumped over the 6 foot wall, avoided the dogs and climbed up to the second floor! I drove home, alone, not worried about him at all as even if he followed me, the house across the road had a full time security guard. The next morning I told Dave the threats this guy had made, and Dave told me that if he said anything again to give him my mobile phone and tell him to call Dave. With that dealt with I got on with my day. That evening I drove home, and as I got to the house I decided to go and get a take away pizza for supper. There is always a lot of traffic in Sandton and I paid no attention to the cars behind me. My stalker must have been waiting for me somewhere close to home as when I got out of my car in the parking lot he was there, at my door, making the same threats. I did as Dave suggested and gave him my phone, and he just laughed and attacked me. I was not going to let him win and so the next day Dave got a friend of ours involved. He was a detective with the police and his attitude was shoot to kill rather than fill in paper work for arrests. Craig went to ‘talk’ to my stalker and told him that if he ever saw me in a place that he was to leave immediately or there would be a big problem. My stalker must have been very scared as the next time I walked into a restaurant and saw him sitting there he got up, paid the bill and left. And this was 5 years down the line and in a different city! A situation like this can never be sweetened by anything and I would not wish this on anyone. What I would wish for you though is this sweet Vanilla Sugar. I keep a container of this in my pantry at all times, and all my baking is done with vanilla scented fructose.

"Vanilla Sugar"

Vanilla Sugar

5.0 from 2 reviews
Vanilla Sugar
 
ALL RIGHTS RESERVED:
Ingredients
  • 75g sugar - I used fructose
  • Seeds and pod from 1 vanilla bean
Method
  1. Place the sugar and vanilla seeds into a food processor
  2. Process until combined
  3. Store with the pod

Click on the links for conversions and notes.

What I blogged:

Tandy

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Foreign Exchange

A few months ago, a friend called asking me whether I thought it was better to take foreign exchange in the form of cash when travelling, or to rather use her credit card. I thought I would write a blog post about what we do so that the next time I am asked, I can send the friend a link. In the ‘old day’s you used to get travellers cheques and these were the only way you could exchange money. When I travelled to Israel I got travellers cheques in Dollars and then had to stand in a queue in a bank to cash these in for Shekels. The value of the Shekel was so volatile that my friends at the front of the queue got a different exchange rate to the friends at the end of the long line. Nowadays I get currency for the country I am travelling to, as long as that the currency is Euros / Dollars / Pounds. For any other currency I would get Dollars and exchange them where I am going, remembering to exchange my change before I leave. I think it is much easier to get cash rather than use my credit card. Before I go, I know exactly how much money I can afford to spend while I am away. I go to my bank to change my Rands for foreign exchange and then I take the money I have, divide it between the days I am travelling, and that is my budget. Basically, I know exactly how much I have to spend. As the Rand can crash in a matter of minutes I am not going to be surprised when I get home and get my credit card statement. I always take my credit card with me overseas, for use in emergencies and for when I have no choice but to use it. I would not recommend taking travellers cheques as they need to be exchanged at a bank, and in some places, banks are only open in the mornings.

This is my advice for people travelling from South Africa overseas. When you travel do you take cash or use your credit card?

What I blogged:

Tandy

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