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Wednesday, November 18, 2009
Sunday, July 26, 2009
Friday, July 17, 2009
Thursday, June 25, 2009
Flush the Buffer Early
Flush the Buffer Early
tag: server
When users request a page, it can take anywhere from 200 to 500ms for the backend server to stitch together the HTML page. During this time, the browser is idle as it waits for the data to arrive. In PHP you have the function flush(). It allows you to send your partially ready HTML response to the browser so that the browser can start fetching components while your backend is busy with the rest of the HTML page. The benefit is mainly seen on busy backends or light frontends.
A good place to consider flushing is right after the HEAD because the HTML for the head is usually easier to produce and it allows you to include any CSS and JavaScript files for the browser to start fetching in parallel while the backend is still processing.
Example:
...<!-- css, js -->
</head>
<?php flush(); ?>
<body>
... <!-- content -->
Yahoo! search pioneered research and real user testing to prove the benefits of using this technique.
Friday, June 19, 2009
Monday, June 8, 2009
85+ Tools & Resources for Freelancers and Web Workers/
Deciding to become a freelance worker can be a scary proposition. Sure there is an allure to picking what projects you work on, but it can also be stressful not knowing where your next paycheck will come from. Luckily there are numerous resources out there that not only help you find more work, but also loads of tools to help you do your job more efficiently with a professional edge.
We’ve gathered over 85 tools and job sites for a variety of freelancers and web workers. While a lot of these items are focused on web design elements such as photography, programming and writing, we made sure to include something for everyone. Check it out here
We’ve gathered over 85 tools and job sites for a variety of freelancers and web workers. While a lot of these items are focused on web design elements such as photography, programming and writing, we made sure to include something for everyone. Check it out here
Wednesday, June 3, 2009
Wednesday, May 27, 2009
Grandma's Chicken And Dumpling Soup
Ingredients- CHICKEN BROTH:
- 1 2 1/2-lb chicken fryer, (2 1/2 - 3 lb) cut u
- 6 cups cold water
- 3 chicken bouillon cubes
- 6 peppercorns
- 3 cloves whole
- SOUP BASE:
- 10 3/4 ounces chicken broth
- 10 3/4 ounces cream of chicken soup
- 10 3/4 ounces cream of mushroom soup
- 1 cup chopped celery
- 1 1/2 cups chopped carrots
- 1/4 cup chopped onion
- 1 cup chopped potatoes
- 1 small bay leaf
- 1 cup fresh or frozen peas
- 1 teaspoon seasoned salt
- FEATHER DUMPLINGS:
- 2 cups flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1/4 teaspoon white or black pepper
- 1 egg, well beaten
- 2 tablespoons melted butter
- 2/3 cup milk
Directions- Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours).
- Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken, and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for about 2-3 hours.
- About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without "peeking" for 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.
- CHICKEN BROTH:
- 1 2 1/2-lb chicken fryer, (2 1/2 - 3 lb) cut u
- 6 cups cold water
- 3 chicken bouillon cubes
- 6 peppercorns
- 3 cloves whole
- SOUP BASE:
- 10 3/4 ounces chicken broth
- 10 3/4 ounces cream of chicken soup
- 10 3/4 ounces cream of mushroom soup
- 1 cup chopped celery
- 1 1/2 cups chopped carrots
- 1/4 cup chopped onion
- 1 cup chopped potatoes
- 1 small bay leaf
- 1 cup fresh or frozen peas
- 1 teaspoon seasoned salt
- FEATHER DUMPLINGS:
- 2 cups flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1/4 teaspoon white or black pepper
- 1 egg, well beaten
- 2 tablespoons melted butter
- 2/3 cup milk
- Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours).
- Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken, and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for about 2-3 hours.
- About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without "peeking" for 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.
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