The list for now will display just a label with the project name. Implement recent projects interface using Gtk.
The Gnome Project by Jessica Peill-Meininghaus
Integrate project's meta information - directory and updation timestamp - in the recent projects list. Show a welcome message to the user when there are no recent projects. Implement search functionality in the new welcome window to allow for easy browsing of projects. Implement selection functionality in the new welcome window to remove projects from recent projects list.
The Gnome Project
In progress Blog posts: Simple and robust algorithm for video thumbnail generation 2. Welcome window integration in Pitivi — Part 1 3.
- GNOME - Wikipedia?
- Le Réveil Américain (French Edition).
- A STRICT DRESS CODE (TV FICTION CLASSICS Book 99).
- Surrender.
Welcome window integration in Pitivi — Part 2 4. Welcome window integration in Pitivi — Part 3 5.
What do we want in libgweather
Welcome window integration in Pitivi — Part 4 6. Welcome window integration in Pitivi — Conclusion 7.
- Projects/GnomeFlashback - GNOME Wiki!?
- Electrical Variable Frequency Drives For Commercial and Industrial Maintenance Personnel!
- Happy Phase.
- Pre-Employment Background Investigations for Public Safety Professionals?
- Dein Albtraum wird zur Wirklichkeit (Unheimlicher Roman/Romantic Thriller) (German Edition);
Hosted by Red Hat. May 14 th - May 27 th. May 28 th - Jun 10 th. However what I would really like to see is Gourmet distribute the recipes as published. In other words many people search by cookbook for recipes. What if Gourmet eventually was able to show book cover much like how the iPhone shows album covers. It would be awesome to be able to take a PDF version of a recipe using poppler, parse out the recipe for indexing but give the option of seeing the recipe in it's full PDF glory.
I would buy a bunch of PDF cookbooks from Lulu if it could do this.
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Cool -- then I may start packaging up recipes in gourmet format for another channel of distribution. As to the other suggestions, I think there are two ideas there.
Show a cover of the cookbook from which a recipe came from. This is easy -- Gourmet already records the source of a recipe i. This would just be a question of adding an image to go with it. As with all of these kinds of feature requests, the problem is adding more clutter to the interface now we need an interface not just for typing in the source, but for adding the image of the source.
This also raises the question of yet another possible "field" -- adding the author separately from the "source". Store a complete PDF for each recipe i. This one seems a little less reasonable to me since consistency is useful to users -- i. That said, Gourmet does store links for recipes that came from the web. Usually these are used to point people back to the webpage original, but there's no reason they couldn't point to the PDF original.
From that source file, a number of other types of files can be generated and nutritional info can be calculated. Non-metric units mean nothing to me. In any case we at least need to be consistent.
Conversion charts are not ideal because having to look up some unit conversion while cooking distracts from the main flow of the recipe and can lead to cooking disasters. Also, preparing a shopping list is rather cumbersome when one has to add the 8 tablespoons of something used in a recipe with the half-cup used in the other recipe and the 3 ounces used in yet another recipe that's a bit less than milliliters in case you were wondering. And don't forget that a cup in Australia may be different from a cup in the US, and teaspoons or tablespoons in the UK are about 1.
Proper internationalization is important and should at least be available for pdf or online versions of the book.
Project Gnome
Personally, I would be more interested in a metric version. Another option is tobe graphical and establish some kind of glossary of terms with pictures, like "We call this a cup: Recipes are written with a measuring system in mind -- when an American recipe calls for a "cup" or a "scant cup" or a "heaping tablespoon", it means something quite specific -- it's not just an amount, but a way of measuring. The amounts have been tailored to the system to make it easy on the cook.
To translate exactly from one system to another is to lose all of the convenience built into the recipe. So I'd say, keep the recipes as they come as the main format, and if they're not in metric, include a conversion. For my recipes I'm going to use this conversion table. For example, 1 cup of flour can vary widely in mass depending on whether you simply scoop it out packed , or spoon it into the measuring cup http: Most cooks don't have a balance to mass out their dry ingredients or metric measuring cups for liquid ingredients and instead use the same volumetric measuring cups for both.
I have three sizes here. Same for the spoons.