?????
Posted: Thu Apr 03, 2008 6:54 pm
This is my edit box:
Chef Jason Gronlund, of McIlhenny Tabasco, was interviewed at the 2008 RCA Annual Conference. Chef Gronlund discusses the flavor dynamics of Tabasco and how it lends itself as a multiple layer in many food applications. Parker Products paired up with Tabasco at the RCA Conference to create a flavorful harmony of sweet, salty, & spicy. Samples of "Tabasco Spiked Party Bark" were handed out to attendees to demonstrate how Tabasco can lend itself to many applications. The bark was a combination of white and milk chocolate, salty party mix, and Tabasco powder. Chef Gronlund explains how when tasting the bark your mouth is filled with smooth, creamy white chocolate, cocoa, saltiness, then all of a sudden because of the fat that's in the chocolate closing down and encapsulating the capsicum, you get a burst of heat at the back of your throat creating a strange and unique sensation.
This is the html:
<p><a class="serendipity_image_link" href="http://www.parkerproducts.com/serendipi ... .jpg"><img style="BORDER-RIGHT: 0px; PADDING-RIGHT: 5px; BORDER-TOP: 0px; PADDING-LEFT: 5px; BORDER-LEFT: 0px; BORDER-BOTTOM: 0px" height="302" src="http://www.parkerproducts.com/serendipi ... cker08.jpg" width="235" /></a> </p><p>Chef Jason Gronlund, of McIlhenny Tabasco, was interviewed at the 2008 RCA Annual Conference. Chef Gronlund discusses the flavor dynamics of Tabasco and how it lends itself as a multiple layer in many food applications. Parker Products paired up with Tabasco at the RCA Conference to create a flavorful harmony of sweet, salty, & spicy. Samples of "Tabasco Spiked Party Bark" were handed out to attendees to demonstrate how Tabasco can lend itself to many applications. The bark was a combination of white and milk chocolate, salty party mix, and Tabasco powder. Chef Gronlund explains how when tasting the bark your mouth is filled with smooth, creamy white chocolate, cocoa, saltiness, then all of a sudden because of the fat that's in the chocolate closing down and encapsulating the capsicum, you get a burst of heat at the back of your throat creating a strange and unique sensation.</p>
This is how it shows up on my website:
Chef Jason Gronlund, of McIlhenny Tabasco, was interviewed at the 2008 RCA Annual Conference. Chef Gronlund discusses the flavor dynamics of Tabasco and how it lends itself as a multiple layer in many food applications. Parker Products paired up with Tabasco at the RCA Conference to create a flavorful harmony of sweet, salty, & spicy. Samples of "Tabasco Spiked Party Bark" were handed out to attendees to demonstrate how Tabasco can lend itself to many applications. The bark was a combination of white and milk chocolate, salty party mix, and Tabasco powder. Chef Gronlund explains how when tasting the bark your mouth is filled with smooth, creamy white chocolate, cocoa, saltiness, then all of a sudden because of the fat that's in the chocolate closing down and encapsulating the capsicum, you get a burst of heat at the back of your throat creating a strange and unique sensation.
The website is the only view I am having problems with. When I preview in Serendipity everything looks great. I have no code writing experience, but have been given the task of maintaining this blog.
I had the same issue the other day, thought I figured it out, but it is happening again.
Can anyone help?
Are there any classes available to take to make this easier for me to use?
Thanks in advance!
Chef Jason Gronlund, of McIlhenny Tabasco, was interviewed at the 2008 RCA Annual Conference. Chef Gronlund discusses the flavor dynamics of Tabasco and how it lends itself as a multiple layer in many food applications. Parker Products paired up with Tabasco at the RCA Conference to create a flavorful harmony of sweet, salty, & spicy. Samples of "Tabasco Spiked Party Bark" were handed out to attendees to demonstrate how Tabasco can lend itself to many applications. The bark was a combination of white and milk chocolate, salty party mix, and Tabasco powder. Chef Gronlund explains how when tasting the bark your mouth is filled with smooth, creamy white chocolate, cocoa, saltiness, then all of a sudden because of the fat that's in the chocolate closing down and encapsulating the capsicum, you get a burst of heat at the back of your throat creating a strange and unique sensation.
This is the html:
<p><a class="serendipity_image_link" href="http://www.parkerproducts.com/serendipi ... .jpg"><img style="BORDER-RIGHT: 0px; PADDING-RIGHT: 5px; BORDER-TOP: 0px; PADDING-LEFT: 5px; BORDER-LEFT: 0px; BORDER-BOTTOM: 0px" height="302" src="http://www.parkerproducts.com/serendipi ... cker08.jpg" width="235" /></a> </p><p>Chef Jason Gronlund, of McIlhenny Tabasco, was interviewed at the 2008 RCA Annual Conference. Chef Gronlund discusses the flavor dynamics of Tabasco and how it lends itself as a multiple layer in many food applications. Parker Products paired up with Tabasco at the RCA Conference to create a flavorful harmony of sweet, salty, & spicy. Samples of "Tabasco Spiked Party Bark" were handed out to attendees to demonstrate how Tabasco can lend itself to many applications. The bark was a combination of white and milk chocolate, salty party mix, and Tabasco powder. Chef Gronlund explains how when tasting the bark your mouth is filled with smooth, creamy white chocolate, cocoa, saltiness, then all of a sudden because of the fat that's in the chocolate closing down and encapsulating the capsicum, you get a burst of heat at the back of your throat creating a strange and unique sensation.</p>
This is how it shows up on my website:
Chef Jason Gronlund, of McIlhenny Tabasco, was interviewed at the 2008 RCA Annual Conference. Chef Gronlund discusses the flavor dynamics of Tabasco and how it lends itself as a multiple layer in many food applications. Parker Products paired up with Tabasco at the RCA Conference to create a flavorful harmony of sweet, salty, & spicy. Samples of "Tabasco Spiked Party Bark" were handed out to attendees to demonstrate how Tabasco can lend itself to many applications. The bark was a combination of white and milk chocolate, salty party mix, and Tabasco powder. Chef Gronlund explains how when tasting the bark your mouth is filled with smooth, creamy white chocolate, cocoa, saltiness, then all of a sudden because of the fat that's in the chocolate closing down and encapsulating the capsicum, you get a burst of heat at the back of your throat creating a strange and unique sensation.
The website is the only view I am having problems with. When I preview in Serendipity everything looks great. I have no code writing experience, but have been given the task of maintaining this blog.
I had the same issue the other day, thought I figured it out, but it is happening again.
Can anyone help?
Are there any classes available to take to make this easier for me to use?
Thanks in advance!