New Technology/Easter report

One of the features of the WordPress software that I use for this weblog is that it is possible to post by sending email messages to the blog. I’ve never tried it before, but I did set it up today. There are times when it would be convenient to do so, when I had a mail client but not access to the web itself. Also, I’m experimenting with the new WordPress 1.5 feature of “themes”; that is, a series of style-sheet connected templates that control the look and feel of the blog. There are dozens of them out there, and it is a piece of cake to download them and then load them to the site and invoke them to change the appearance of the site.

This is really two posts in one. We’ve had the technology part; now here’s the Easter part.

Yesterday was Easter Sunday, so I spent the requisite amount of time at church. We only have one service, which was well attended–more people than have been present in several years. It was very heartening to see so many. My choir did a fine job with their anthems: “Why Seek Ye the Living Among the Dead,” by C.V. Stanford (that fine Victorian composer) and “God Is Loving” by the contemporary German Heinz Werner Zimmermann. (The choir is singing “God Is Loving” for Choral Evensong at Trinity Cathedral in Cleveland on Sunday April 10th, so this was a kind of “dress rehearsal” for that performance.) There were a few little errors in “God Is Loving,” but all would have been undetectable except to me. Of course, we closed with the obligatory “Hallelujah” chorus from Handel’s Messiah, with additional participation by members of the congregation. Not, perhaps, the greatest esthetic experience of all time, but always a hit.

I invited my friends Les and Partho over for Easter dinner later. Ham with brown sugar glaze, Nigella Lawson’s sticky garlic roast potatoes, braised spinach with raisins and pine nuts, and one of my favorite desserts, a chocolate “cake” with a layer of chocolate pudding below. I had to make two attempts at the dessert. I thought I would be real smart and make it with Splenda rather than sugar. Well, that was a mistake, because the texture was totally wrong. I ended up throwing the whole mess away and starting over using real sugar. Then it was as I expected it to be: yummy.