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I think  posts about  are fantastic who agrees?

I think posts about are fantastic who agrees?

Feedly Labs has been a really interesting experience for us because it has helped us get a deeper understanding of who the Feedly community is and how we can better serve you going forward.

One of the insights we learned last fall is that the community seems to care deeply about typography.

Conversation with the Lab community about fonts. ITC Charter vs Merriweather

Based on that insight, we funded a project focused on giving you more control over fonts and font size through a close partnership with Monotype (one of the best foundries in the world).

Feedly and Monotype

Today, we are excited to announce the fruits of that project – which will be available on the Web today and on Mobile, next week.

ITC Charter
Mundo Sans and larger font size
DinNext

Open Dyslexic Experiment

Dyslexia is also very close to our heart. People with dyslexia have normal intelligence and vision but might have difficulty reading due to problems identifying speech sounds and learning how they relate to letters and words (decoding).

Open Dyslexic

Some fonts have been emerging which are designed around the common symptoms of dyslexia. We decided as part of the premium fonts project to add support for Open Dyslexic and see if switching to that font can help with the decoding or not. If you are suffering from Dyslexia and want to provide us feedback on how we could help make Feedly better, please join the Feedly Lab.

Google Noto and support for more languages

Last but not least, we are have added support for the Google Noto, which is a beautiful font which works well across lots of languages.

Google Noto

If you are consuming lots of international content and need a font preference that works across lots of languages, it might be a very good choice.

Pick what feels the most comfortable

On mobile, you can use the Aa menu which is available in the article viewer to change your font settings (and theme). On the web, you can go to your account settings > appearance.

Some fonts are free and they are available in the free Feedly Basic Plan. Some fonts are premium and they are part of the Feedly Pro and Feedly Team plans.

We love that the idea for this feature emerged from the Feedly Lab. If you love the Web and love reading and what to provide feedback and share ideas with the team, please join the Feedly Lab.

Happy reading!

-The Feedly Team

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More posts on  ok? who agrees?

More posts on ok? who agrees?

Marinated Caña de Cabra aka Spanish Goat Cheese. Easy and stunning marinated cheese dish perfect for parties or date night!

Originally Posted: October 1st, 2012   |   Updated: February 20th, 2019

water crackers next to a round piece of cana de cabra, a small silver cheese knife, wood board and a red and white linen in the background

If you love cheese or Spanish food, you are going to flip out for this appetizer!

We take Caña de Cabra, a delicious Spanish Goat Cheese and marinate it with smoked paprika, fresh parsley, almonds, extra virgin olive oil and spices for an easy and absolutely STUNNING appetizer that everyone loves!

What is Caña de Cabra?

Caña de Cabra is a soft-ripened Spanish goat cheese. It comes in logs and is usually sliced into rounds. It has a mild yet flavorful earthy taste tinged with citrus. 

What can I substitute for Caña de Cabra?

Caña de Cabra is very similar to Bucheron and 4 Montrachet (both from France). These can be easier to find. Caña de Oveja is the Sheepsmilk version but much more firm and tangy. Bottom line, I would try to find Bucheron.

We were invited to a dinner party and I knew the hosts were going to be serving a beautiful Paella. I wanted to create an easy (make ahead) appetizer infused with some of the flavors of Spain.

Something simple yet elegant that would sure to not only impress but would be delicious and pair well with our meal.

This doesn’t get easier!

You buy the cheese, let it sit out for 15 to 20 minutes to soften.

Blend up a paste in the food processor and pat it on along with some Smoked Paprika.

Yep, that is it. We are talking maybe five minutes of prep time and no cooking.

Marinated Cana de Cabra Spanish Goat Cheese with a slice cut out on top of a water cracker

Marinated Caña de Cabra (Spanish Goat Cheese)

Marinated Caña de Cabra aka Spanish Goat Cheese. Easy and stunning marinated cheese dish perfect for parties or date night!

  • .75 pounds Caña de Cabra (Spanish Goat Cheese)
  • 1/4 cup toasted, slivered almonds
  • 1/3 cup parsley leaves (packed)
  • 1 tsp smoked paprika (plus more for the rinds)
  • 1/2 tsp finely ground sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 T extra virgin olive oil
  • crusty bread or crackers for serving
  1. Gather ingredients. Unwrap the cheese and allow the cheese to sit out for 15 to 20 minutes so it softens a bit. This will allow the topping to adhere easier.

  2. Place some smoked paprika on a flat plate. 

    Use your fingers to spread some smoked paprika over the rind until it is lightly coated. Note that the beautiful red color of the smoked paprika becomes a bit more vibrant as it sits on the rind so don’t go overboard.

  3. Combine almonds, parsley leaves, smoked paprika, sea salt, black pepper and olive oil in the bowl of a food processor.

    Pulse until coarsely but evenly chopped. 

    Transfer mixture to a flat plate. Grab goat cheese medallion and gently pat some of the almond mixture onto the top and bottom of the cheese. You want a thin, but even layer on each cheese medallion.

  4. Continue with remaining rounds, refrigerate and allow to set for at least 2 to 3 hours before serving. 

    Remove from refrigerator at least 20 minutes before serving.

    Serve with crusty bread, crackers or crips veggies and Enjoy!

The nutrition information doesn’t include bread, crackers or crisp veggies as that can vary greatly on what you serve this with!

Marinated Cana de Cabra Spanish Goat Cheese with a slice cut out on top of a water cracker

The post Marinated Caña de Cabra (Spanish Goat Cheese) appeared first on EverydayMaven™.

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Amazing  post  very informative  I <3

Amazing post very informative I <3

Making cauliflower gnocchi is going to turn this weekend into the best ever!

Homemade cauliflower gnocchi that tastes just like the Trader Joe's version! It's made with cauliflower, comes together fast and is super easy! I howsweeteats.com #cauliflower #gnocchi

Yessss, it is happening. I’ve been making cauliflower gnocchi at home and oh my gosh – it’s so good.

I wasn’t initially sold on the whole cauliflower gnocchi thing. I mean, I thought it was okay?

Then I really got into it when I was testing the sheet pan gnocchi recipe. Like, loved it.

And! The thing is that my TJ’s is not super close and almost every single time I go, the gnocchi is sold out. I have to pull an Eddie and buy eight bags at a time.

Homemade cauliflower gnocchi that tastes just like the Trader Joe's version! It's made with cauliflower, comes together fast and is super easy! I howsweeteats.com #cauliflower #gnocchi

Seriously, when he finds something he likes, he buys a ton and works through it. We currently have 30 pitaya packs in our freezer. I asked him to get waffles for Emilia last week and he came home with six boxes. I mean… what?!

That’s what I will have to do next time with the cauliflower gnocchi, I suppose.

Until then… I’ll just make my own.

YES.

Homemade cauliflower gnocchi that tastes just like the Trader Joe's version! It's made with cauliflower, comes together fast and is super easy! I howsweeteats.com #cauliflower #gnocchi

I could NOT stop eating these straight from the pan. Because, spoiler alert: I prefer roasting them to boiling them.

Then eating them straight from the bowl. They are so, so, so good and taste exactly like the popular frozen ones. They look and feel the same too!

Homemade cauliflower gnocchi that tastes just like the Trader Joe's version! It's made with cauliflower, comes together fast and is super easy! I howsweeteats.com #cauliflower #gnocchi

The crazy thing is that they are pretty easy. Easier than I assumed. The recipe works with most flour. All-purpose, whole wheat, gluten free baking mixes, cassava, chickpea – I didn’t test it with coconut or quinoa flour but I think it will work!

You just really have to watch the flour ratio. I suggest trying to stick to the 2/3 cup measurement and not adding much more – otherwise, these will taste like the flour that you use, even after you cook them. Eeeek.

Homemade cauliflower gnocchi that tastes just like the Trader Joe's version! It's made with cauliflower, comes together fast and is super easy! I howsweeteats.com #cauliflower #gnocchi

I mean, just look at that golden crisp down below! How could you NOT roast these?

Homemade cauliflower gnocchi that tastes just like the Trader Joe's version! It's made with cauliflower, comes together fast and is super easy! I howsweeteats.com #cauliflower #gnocchi

The true test of cauliflower gnocchi? I actually want to eat these with marinara sauce or bolognese. My first choice for pasta sauce tends to be anything BUT tomato sauce.

However, this bowl was screaming for some. Lots of shaved parm, some fresh herbs.

Give me!

Homemade cauliflower gnocchi that tastes just like the Trader Joe's version! It's made with cauliflower, comes together fast and is super easy! I howsweeteats.com #cauliflower #gnocchi

If you’ve never tried the cauliflower gnocchi from Trader Joe’s, there are a few things to keep in mind:

First, it definitely tastes like cauliflower. This is important! It’s not really cauliflower in disguise.

The frozen version from the store tastes like cauliflower, as does this gnocchi that you can make at home. When I first tried the TJ’s version, I was actually a little shocked at how much it tastes like cauliflower (which sounds insane, since it IS cauliflower) but it wasn’t bad. It just… really tastes like cauliflower! In a good way. I promise.

Homemade cauliflower gnocchi that tastes just like the Trader Joe's version! It's made with cauliflower, comes together fast and is super easy! I howsweeteats.com #cauliflower #gnocchi

Next, the texture is different from regular gnocchi, but it’s not bad. I find the frozen version (even when you toast or saute it) to be a little sticky and chewy. Not in a bad way though! I actually love the texture. And it’s crazy, but these homemade ones are the exact same way. They have a chewy, slightly sticky texture.

Also important: the smaller, the better! The frozen TJ’s gnocchi is much tinier than traditional gnocchi. I suggest cutting these into small pieces – small than you’d think.

And finally, as mentioned above, my favorite way to cook this is to roast it in the oven or toast it in a skillet. It adds the golden, slightly crunchy crisp to the outside and tastes SO good.

So now that your weekend plans are set…

Homemade cauliflower gnocchi that tastes just like the Trader Joe's version! It's made with cauliflower, comes together fast and is super easy! I howsweeteats.com #cauliflower #gnocchi

Cauliflower Gnocchi Recipe

Homemade cauliflower gnocchi that tastes just like the Trader Joe’s version! It’s made with cauliflower, comes together fast and is super easy!

  • 1 medium to large head of cauliflower, (cut into florets)
  • 2/3 cup of all-purpose or whole wheat flour OR all-purpose gluten free flour mix
  • ½ teaspoon salt
  • olive oil for spritzing or misting
  1. Remove the stem from the cauliflower and cut it into florets. You want 4 to 5 cups of florets. If you have a lot more, just set it aside to use for another recipe. This is important! You need to have that exact measure so you know how much flour to use. If you keep adding flour to “fix” the dough, this will just taste like flour! 

  2. Place the cauliflower in a food processor. Pulse and blender until it breaks down and begins to get creamy. Sprinkle in the flour and salt and blend again until a dough comes together. It will be super sticky, but resist the urge to add in more flour!
  3. Transfer the dough to a floured workspace. Have a little extra flour on hand because this is where you can work in a little bit as you roll the dough. Shape it into a ball, then slice it into 4 equal sections.
  4. Roll each section out until you have a rope that is about 1-inch thick. Slice the dough into squares with a sharp knife – I like to make cuts every ½ inch or so. Repeat with each rope of dough. Cook as desired! 

  5. To boil: bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 3 to 4 minutes. Remove with a slotted spoon and serve as you wish!
  6. To roast: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with olive oil. Place the gnocchi on the foil in a single layer and spray with olive oil. Sprinkle on a bit of salt and pepper. (At this point, you can also add veggies if you want, like in my sheet pan gnocchi!) Roast for 15, then flip and roast for 10 to 15 minutes more, or until golden brown and crispy on the edges.
  7. To sauté: Heat a nonstick skillet over medium heat and add 1 to 2 teaspoons olive oil. Add the gnocchi in a single layer (you may need to do two batches!) and cook until golden brown and crisp, about 5 minutes per side. If you feel that it still tastes a bit “floury” this way, use the boil method first, then sauté like this.

  8. To freeze: Cut the gnocchi into pieces a place them on a baking sheet in a single layer. Freeze for 60 minutes, then place the gnocchi in a ziplock bag. They will stay great in the freezer for a few months!
  9. Once the gnocchi are cooked, serve them however you’d like. Here, I used marinara sauce, fresh herbs and shaved parmesan. Super simple and delicious! 

Homemade cauliflower gnocchi that tastes just like the Trader Joe's version! It's made with cauliflower, comes together fast and is super easy! I howsweeteats.com #cauliflower #gnocchi

In.love.

The post How to Make Cauliflower Gnocchi. appeared first on How Sweet Eats.

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Planets biggest  super fan

Planets biggest super fan

Marinated Caña de Cabra aka Spanish Goat Cheese. Easy and stunning marinated cheese dish perfect for parties or date night!

Originally Posted: October 1st, 2012   |   Updated: February 20th, 2019

water crackers next to a round piece of cana de cabra, a small silver cheese knife, wood board and a red and white linen in the background

If you love cheese or Spanish food, you are going to flip out for this appetizer!

We take Caña de Cabra, a delicious Spanish Goat Cheese and marinate it with smoked paprika, fresh parsley, almonds, extra virgin olive oil and spices for an easy and absolutely STUNNING appetizer that everyone loves!

What is Caña de Cabra?

Caña de Cabra is a soft-ripened Spanish goat cheese. It comes in logs and is usually sliced into rounds. It has a mild yet flavorful earthy taste tinged with citrus. 

What can I substitute for Caña de Cabra?

Caña de Cabra is very similar to Bucheron and 4 Montrachet (both from France). These can be easier to find. Caña de Oveja is the Sheepsmilk version but much more firm and tangy. Bottom line, I would try to find Bucheron.

We were invited to a dinner party and I knew the hosts were going to be serving a beautiful Paella. I wanted to create an easy (make ahead) appetizer infused with some of the flavors of Spain.

Something simple yet elegant that would sure to not only impress but would be delicious and pair well with our meal.

This doesn’t get easier!

You buy the cheese, let it sit out for 15 to 20 minutes to soften.

Blend up a paste in the food processor and pat it on along with some Smoked Paprika.

Yep, that is it. We are talking maybe five minutes of prep time and no cooking.

Marinated Cana de Cabra Spanish Goat Cheese with a slice cut out on top of a water cracker

Marinated Caña de Cabra (Spanish Goat Cheese)

Marinated Caña de Cabra aka Spanish Goat Cheese. Easy and stunning marinated cheese dish perfect for parties or date night!

  • .75 pounds Caña de Cabra (Spanish Goat Cheese)
  • 1/4 cup toasted, slivered almonds
  • 1/3 cup parsley leaves (packed)
  • 1 tsp smoked paprika (plus more for the rinds)
  • 1/2 tsp finely ground sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 T extra virgin olive oil
  • crusty bread or crackers for serving
  1. Gather ingredients. Unwrap the cheese and allow the cheese to sit out for 15 to 20 minutes so it softens a bit. This will allow the topping to adhere easier.

  2. Place some smoked paprika on a flat plate. 

    Use your fingers to spread some smoked paprika over the rind until it is lightly coated. Note that the beautiful red color of the smoked paprika becomes a bit more vibrant as it sits on the rind so don’t go overboard.

  3. Combine almonds, parsley leaves, smoked paprika, sea salt, black pepper and olive oil in the bowl of a food processor.

    Pulse until coarsely but evenly chopped. 

    Transfer mixture to a flat plate. Grab goat cheese medallion and gently pat some of the almond mixture onto the top and bottom of the cheese. You want a thin, but even layer on each cheese medallion.

  4. Continue with remaining rounds, refrigerate and allow to set for at least 2 to 3 hours before serving. 

    Remove from refrigerator at least 20 minutes before serving.

    Serve with crusty bread, crackers or crips veggies and Enjoy!

The nutrition information doesn’t include bread, crackers or crisp veggies as that can vary greatly on what you serve this with!

Marinated Cana de Cabra Spanish Goat Cheese with a slice cut out on top of a water cracker

The post Marinated Caña de Cabra (Spanish Goat Cheese) appeared first on EverydayMaven™.

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anyone else love  as much as i do

anyone else love as much as i do

Get inspired to make the hike to Kjeragbolten, the famous Norwegian rock suspended between two cliffs over a 1,000-meter drop.

Get inspired to make the hike to Kjeragbolten, the famous Norwegian rock suspended between two cliffs over a 1,000-meter drop.

I’m sure you’ve all seen them. 

The countless photos on travel blogs and Instagram accounts of the famous Kjeragbolten in Norway.

Each photo looks remarkably similar, with a lucky traveler posed on top of the rock lodged between two cliffs overlooking a deadly 1,000-meter drop.

Maybe he is showing off a nice little jump on top of the rock. Maybe she is rocking a complicated yoga pose. Maybe he is down on one knee and she is covering her mouth with her hands.

I’ve seen it all, people.

If your feed hasn’t been filled with these photos in recent years, go ahead and take a moment to search the hashtag “kjeragbolten” on Instagram.

Looks incredible, doesn’t it?

Well, it is. And it isn’t.

I made the hike to kjeragbolten in August of 2017. 

To sum it up, it’s exhausting, it’s beautiful, and there’s a giant line of people at the top waiting for their turn to snag the ultimate Instagram photo. 

Rather than wait in line, I sat down and ate my packed lunch. 

I was tired. And hungry. And couldn’t give less of shit about climbing up onto that rock.

The photo I have of Kjeragbolten has some random person’s head sticking out from the side of the cliff. Nice, huh?

But you know what?

That hike was amazing. The views were incredible. It’s one of my fondest memories from my backpacking trip that year

Today I just want to share some photos from the hike in the hopes that they will inspire your next adventure.

If you’re headed to Norway, I highly recommend that you make the hike to Kjeragbolten.

Just don’t be surprised when you see the photo line at the top.

The Hike to Kjeragbolten

Most hikers make it there-and-back in between 6 and 8 hours. We did it in about six and a half hours, including the time we spent at the top.

The hike to Kjeragbolten is 7.5 miles long and is generally rated Strenuous. The elevation gain is 1870 feet, and there’s a lot of ups and downs on the hike.

There are three summits you have to make it over, which then means you have to make it back over them in the opposite direction on the way back down.

I was not in the best of shape when I did this hike (I’d just come from a week of heavy beering in Ireland), but I still managed to do it. Barely. 

When we made it back to our wild camp that night I slept like a baby!

Tips for the Hike to Kjeragbolten

  • Make sure to wear proper shoes. I did the hike in Nike runners and I was cursing myself the entire time. Boots, people!!
  • At that elevation there can be snow, even in August. Wear layers.
  • There can be intense winds at the top, so use caution when standing near cliffs.
  • Parking at the main site is quite expensive. If you feel up to it, try parking a little ways away on a side road and walking to the entrance.
  • For a detailed description of the hike itself, check out this great post.

Happy Adventuring, my friends!

Anetta

The post Hike to Kjeragbolten: Travel Inspiration appeared first on The Wanderlust Kitchen.

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