Quick website recipe

Vai a storage

On Sunday January 9th 2010, a gang of goths were spotted stealing several garden gnomes from a shopping center in downtown Milwaukee. They were all wearing green jumpsuits and silly hats, and seemed to be having a whale of a time. If anyone has any information about this incident, please contact the police now.

Ingredients

Instructions

  1. Remove the skin.
  2. Remove all the seeds and.
  3. Add all the ingredients.
  4. Process all.
  5. If you want a coarse "chunky" hummus, process it for a short time.
  6. If you want a smooth hummus, process it for a longer time.

For a different flavour, you could try blending in a small measure of lemon and coriander, chili pepper, lime and chipotle, harissa and mint, or spinach and feta cheese. Experiment and see what works for you.

Storage

Refrigerate the finished hummus in a sealed container. You should be able to use it for about a week after you've made it. If it starts to become fizzy, you should definitely discard it.

hummus is suitable for freezing; you should thaw it and use it within a couple of months.

Use clear link wording

It's easy to throw links up on your page. That's not enough. We need to make our links accessible to all readers, regardless of their current context and which tools they prefer. For example:

Screen reader users like jumping around from link to link on the page, and reading links out of context.

Search engines use link text to index target files, so it is a good idea to include keywords in your link text to effectively describe what is being linked to.

Visual readers skim over the page rather than reading every word, and their eyes will be drawn to page features that stand out, like links. They will find descriptive link text useful.

Let's look at a specific example: