After several years of a slow blog site, and consistently running out of space on the old VPS server that was hosted by Webfusion UK, I have finally taken the plunge and have moved my site to a new AWS instance meaning that for the first time ever it is not on a physical managed server but is now on a virtual cloud server.
The new AWS cloud instance is running Ubuntu Linux, has 1Gb RAM and a 16Gb Hard Disk. Its more than enough to host the site, but means that (hopefully) the 500-600 daily visitors will find it a bit faster to load!
Feedback on your thoughts about the loading times appreciated – please do leave a comment!
For: Strawberries, Raspberries, Blackberries, Elderberries, Blackcurrants etc.
This recipe makes a minimum of 6 pints (usually more depending on how juicy the fruit is) of fruit cordial / concentrate / squash.
- Place 5lbs of fruit (with stalks on, or off, it doesn’t matter) into a large plastic container
- Dissolve 2 1/2oz (70g) of tartaric acid in 2 pints of cold water
- Pour water (& tartaric acid) over fruit
- Seal container with an air-tight lid
- Stand for 24 hours and then strain through a fine-mesh sieve (with muslin on top if you want to ensure zero small parts of fruit get through)
- Place juice in mixer bowl, and with mixer on slowest speed setting, add 3lbs of sugar and continue stirring until fully dissolved.
- Bottle in glass bottles (a funnel helps a lot!) and then store in a cool place (or fridge).
- Repeat the same as day One using the fruit left over, but only use 2oz (55g) of tartaric acid and only 2 1/2 lbs of sugar.
- Repeat the same as day One using the fruit left over, but only use 1oz (30g) of tartaric acid and with only 2 1/2 lbs of sugar.
I’ve taken all of the tests and assessments to ensure that all of my skills using the MacOs or iOS and using Pages, Keynote, Numbers, Garageband and iMovie to such a high level that I can teach others how to increase their productivity and creativity.