Sync iPad/iPhone with Google calender

Here's to share the method, out of thousands of forums out there teaching us the way.

Step1 - in iPad/iPhone:

Settings > Mail, Contacts, Calenders > Add Account

choose either

1. Microsoft Exchange or

server: m.google.com; username: your_gmail_domain with "@gmail.com"

2. Gmail or

just key in your gmail login info

3. Other

Add CalDAV Account; server: google.com; plus the remaining userinfo of gmail account.

Step2 - in Safari:

goto: m.google.com/sync

A list of smartphone devices belongs to your gmail account would be listed, selected the one you prefer and tick the calendar(s) you need to sync with, up to 25 calendars. Then click Save.

Step3 - in apps: Calendar:

on top left of the touch screen, click the box "Calendars", all the selected to sync calendars in step2 would be here, then select those needed, click "done" on top right, wait for the sync to perform.

All events would be shown and able to be update, create, edit, delete, etc, and sync with the google calendar all time (unless no wifi/3G access).

Too long sync of iphone with itune

It spends very long time for the sync and the system seems out of time or "hanging" somemore.

Normally most of the time of every sync is on the "back-up", even before the sync. And the back-up wouldn't need to be executed everytime, as we always update the content and apps between the two from time to time. Thus, the simple way to make the progress faster is to click the little cross "x" behind the "back-up" progression bar. Then it will continues with the sync afterward.

Just found the very useful info from some forum that, this long-time-syncing (or better refered as back-up) is caused by itune sending error report to apple and it takes very long time.

To disable it, here's the page: http://forums.macrumors.com/showthread.php?t=532189

Good luck!

Transfer contacts from Iphone to SE-W300

I have my Iphone sent to factory for hardware checking via warranty. So, in the mean time waiting my Iphone to be returned, I wouldn't have a phone to use. Thus I turn to use the old Sony Ericsson W300, which even its own software PC Suite cannot be configured and connected via my laptop. Anyway, thanks for the drivers shared by others that I can download and install into my laptop.

Before I turn the Iphone off, it had been back-up via Itunes, to my Vista Contact, in format of ".contact". In fact, I transfered all .contact into my laptop of XP, and XP unable to read the contacts. I tried to export all .contact to Vcard and transfer in XP, but still unable to read it all, because most of my contacts are in chinese names (both simplified and traditional type).

Here I share out the way I'd done to restore my contacts into my W300.

I downloaded and installed the Windows Live Mail in my XP laptop, because Live Mail able to read the import all the .contact files. Then I export the contacts from the Live Mail as Vcard format. at this point all chinese filenames of my Vcard is preserved.

Afterward, I linked the W300 with my laptop via bluetooth connection. And sent the Vcard files to my W300 via blueetooth. But the limitation is 26 Vcards per transaction as I found so far.

Of course, I have some other problem as some numbers fall in incompatible categories (in Vcard category, there's no phone number called as "Iphone" as stored in Iphone contact, etc) had lost, end up with contacts with just name but no number to call to. Therefore, some checking or modification work needed to be done before back-up the contact via itune to Vista's windows contact. Else, Outlook or other supported Contact Manager may solve this problem too. Please share more if you really have this.

Good luck!

The best bread in my baking history

Initially, thinking of having slices of bread of ordinary square in shape, just to fit in the normal cheddar cheese my sister brought.

Last week, I tried to bake with the loafpan, after so many months left it aside, and baking without it. In my mind, to make the dough grow well entirely, I did it in some special way, which saw from other website, divide the dough into few small pieces, and turn it become rolls, and put together in the loafpan.

The set is nice after an hour, but I'd forgotten the actual baking duration for this suppose to be 40mins. Thus, the bread was wet in the middle part.

Yesterday, just tried to use back the loafpan again. I prepared the biga in the morning before leaving home to office. When i back home around 6pm, roughly after 12 hours, the yeast in biga looks so active. I mix in all the ingredients and start to work with the dough, proving, shaping the dough in rolls, and prove for another one hour.

Biga: 1/4 teaspoon of instant yeast + 1 cup flour (i used wholemeal) + 1 cup water

Dough: Biga + 1 cup wholemeal flour + 2 cups white flour (=50% wholemeal bread) + 1 cup water + 1/2 teaspoon salt + 3 tablespoons of olive oil + 3 tablespoons of sugar + 1/4 cup of milk powder

I think the most essential point for this round is the baking temperature and time. I set the oven to 180degree celcius, and baked for 40mins totally, which the first 30mins loafpan with cover, and remaining 10mins with loafpan cover opened, to have some nice colour on the top.

I guess the flour is too much until no more space for the dough to grow during the baking time.

Maybe for next bake i'll try to reduce it to 3 cups of flour.

Anyway, the round shape of each roll still visible on the loaf.

My First Pizza Making

I've made my first pizza!!!

To fill my free time last sunday noon, i just have a try.

With just 2 cups of organic wholemeal flour, one cup water, half teaspoon of yeast, i'd produced quite a lot of the big biscuits for pizza's base. Same ingredient as making the bread-dough.

After the mixing and some folding on the dough, I'd let it be few minutes for little fermentation. Then take out a small piece, rolled over to form some thin layers, according to my ideal size of pizza, that fit into the oven tray too.

The put on top with slides of cheddar cheese, tomatoes, little bit butter, some basil leaves to add in the flavour. Besides, I put on some tuna, that purchased from nearby convenient store in rush.

Here's the result. I love my pizza very much.

* One cup of flour is almost able to produce the pizza base for the serving of three to four persons.

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Cheese Bread

Last week, while shop around with my friend, the bleeding gum, he suggested me the feta cheese. So, according to his suggestion, i just have a try.

This round, i followed his folding method (of mr bertinent) to "exercise" the dough, by the time just mixed in all the ingredient, in friday evening.

I prepared the yeast (half teaspoon) with 1 cup of white flour, plus 1 cup water, put for 3 hours as the first fermentation. Then mixed in the bread-baking remaining ingredients for 2 loaves, and start the workout. Within couple of minutes, the dough is really become smooth and non-sticky to the table.

After that, the dough was left for 2 hours, and re-folding again. By that time, almost mid-night, and i decided to left it until next morning.

After 6 hours, i divided the dough into 2 equal part. One rolled with raisins, while the other with the feta. Put inthe baking tray for another one hour for settling. Surprisingly after one hour, the raisin mixture was growing little bit, not too big as previous white bread, caused by the heavier weight of raisins. Sadly, for the feta dough, not much growing it has. Anyway, I put these 2 tray into the baking oven after preheated it to 230 celcius, with my newly purchased thermometer, sprayed with the mist to create steam within it.

My second surprise in that morning appeared. During the early minutes in the owen, raisin dough grow very little, but feta dough grow much higher than it's neighbor, so a bit curve shape on the top. :)

But as the first time baking with so high initial temperature, i stopped the oven after 30 minutes, and took out the loaves. So, the outer skin won't so much brown.

But the texture of this 2 loaves really great, although the feta cheese not fully melted and integrated into the dough.

Perhaps, the next cheese loaf i will try with other type of cheese. Any recommendation from you? Thanks anyway!