@jjg You need an Apple ID, though. The iWork suite is set up to be virtually identical on OS X, iOS or iCloud.
@jextxadore You betcha! A nice fresh slab of Turkish pide works brilliantly with soup, sops it up without getting hopelessly soggy.
I set up 2-step verification on my Google account. Been using the 12-inch G4 PowerBook because I just love that little thing. But GMail within Mail was out of action because PPC Macs don't work quite the same with some apps that access a 2-step verified Google account, Mail being one of them.
I searched the internet for the particular error message re incorrect password & discovered app-specific passwords to get around the issue. The website generated a 16-character password which I then applied to the GMail account in Mail's preferences.
Bingo! Job done, all fixed, access to GMail restored.
@larand My two cents-worth here. Potatoes come encased in a most excellent source of soluble fibre. Keep the skins on them. Oat bran can be used as a substitute for oatneal/rolled oats, makes an excellent porridge with a much higher soluble fibre content.
// @matigo @phoneboy
@jextxadore This will never last long enough to be frozen. The main reason for making it is to feed a bunch of Mac User Group committee folk at the monthly CoM meeting.
I've never had any problem in the past with freezing soups containing. There's a lot more pumpkin than potato used in my mashup recipe.
How many surrealists does it take to screw in a lightbulb?
Two. One to hold the giraffe and one to fill the bathtub with brightly coloured power tools.
Gonna make up a big batch of pumpkin soup tomorrow. I'll roast some pumpkin, potato, sweet potato & carrots, this sweetens & intensifies the flavour. Then remove the skin from the pumpkin (other veggies get peeled before roasting) and add chicken stock. I reckon about 10 minutes in the pressure cooker should combine all the bits into a good thick tasty soup.