laurasaur

Im having issues with .NET 2.0 WSE 3… My web services respond fine to one client but not another. Both of which are on my local machine. So you think it would be an easy fix…

The request failed with HTTP status 415: Unsupported Media Type.

I have seen all the advice saying to add <soapServerProtocolFactory type=”Microsoft.Web.Services3.WseProtocolFactory, Microsoft.Web.Services3, Version=3.0.0.0, Culture=neutral, PublicKeyToken=31bf3856ad364e35”/> to web.config… But my configs are all looking good so what gives.

Well it appears it was something funky to do with MTOM - I had MTOM settings off on the client and on on the server. Switching it off appears to have worked

Now onto the next issue. Sigh. Do not install .NET 3.5 if you still need to publish .NET 2 Web Services….epic issues ftl.

So I got asked to make a cake for my boss at work. First they suggested a 3D Porsche, and after reading this, I decided that was a decidedly bad (read screw that no way in hell can I do that, ever) plan.  So I set about making a Porsche crest from fondant and icing.

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I bought some cream cheese at the supermarket today and tried another attempt at probably one of my most favourite bakery/cafe items ever. You know the type, you always buy them but can never find a recipe that comes close.

Now there are literally thousands of recipes out there for cream cheese muffins, but in most of them the cream cheese is beaten in to the wet ingredients. The perfect cream cheese muffin to me requires delicious chunks of cream cheese goodness.  The recipe below I use when I need to use up any fruit, you can use whatever you have on hand or in a tin (I used canned strawberries lol).

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Split a pita bread and add your toppings!! This way you don’t get the calories of a thick pizza base but the goodness of all the toppings mmm.

I substituted Tomato Paste for a mix of yoghurt and mango chutney, then added

Bananas
Red Pepper
Tandoori Chicken (leftovers from the previous night)
Fresh Corriander
Red Onion
And then a sprinkling of parmesan.

Cook for 5 minutes or until brown under the grill and top with a spoonful of yogurt or chutney and leafy green salad.

Recently I baked this Frangipane Pear Tart to take to a bible study - I definately should have bought the tart tin with shorter sides and a removable bottom - as you can see I had to trim the top of the tart crust. Also, the crust in this got too brown for my liking, next time I will not pre-bake it for so long.

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I have been put off updating because my new camera hasn’t arrived yet and I am sooo uninspired to take photos. Oh well - here goes - excuse the crappy photos. I found this recipe from the amazing [Smitten Kitchen]. I have made it twice now, last time on Wednesday and again today, and it is just so darn good.

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