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One reason why is because they did not make it public.
Have you noticed that you are only seeing updates in your newsfeed from t……he same people lately?
Have you also noticed that when you post things like status messages, photos and links,
the same circle of people are commenting and everyone else seems to be ignoring you?
Don’t worry, everyone still loves you and nobody has intentionally blocked you.
The problem is that a large chunk of your friend/fan list can’t see anything you post and here’s why:
The “New Facebook” has a newsfeed setting that by default is automatically set to show ONLY posts from
people who you’ve recently interacted with or interacted the most with
(which would be limited to the couple of weeks just before people started switching to the new profile).
So in other words, for both business and personal pages, unless your friends/fans commented on one of your posts
within those few weeks or vice versa – you are now invisible to them and they are invisible to you!!
HERE’S THE FIX: On the homepage click the “Most Recent” title on the right of the Newsfeed,
then click on the drop down arrow beside it and select “Edit Options”, click on “Show Posts From”
and change the setting to “All Of Your Friends and Pages” (you can also access the “Edit Options”
link at the very bottom of the facebook homepage on the right) Note:
Business pages do not have a newsfeed however page owners should adjust the settings on their personal accounts.
The good news is: now you can now view all of your friends and fans again.
The bad news is: YOU ARE STILL INVISIBLE to a large portion of your list.
You must get the word out to ALL of your friends and fans by inviting them to this event or creating one of your own
so they can read the post and adjust their settings. To invite your friends:
Click on “Attending” at the top and then you will see an option to invite your friends at the top left.
It’s public so everyone who logs onto facebook can view it and even the friends who can’t see your posts WILL see the event invitation.
You can also tweet about it, create a blog post or send out an email to your subscribers in hopes of reaching them all.
Great news, Our Camping cookware is back in season !
We are loading new cast iron dutch ovens, skillets & accesories for campers.
Last week we have added Camp Chef product line to our store, with outdoor stoves & BBQ grills.
These are not your local store brand, they cost more but they are great grills at a deal for our customers,
We are selling quite a few coffee grinders & juicers, Thank all of you for your orders on these this week.
The truck is up to the door & we are unloading some of those nice looking three burner grills as I am
sending this off to you. You must know Chef iron Cooker has one of his own to show off !
With camping season here now some of you are looking for a new tent, some want a second one for
your kids to share. What ever the reason it is a good excuse to go looking. I have been doing just that
for the past few weeks & I have found a great sourse for tents & camping suppplies at a great prices.
Check them out before your next camping adventure.
We are all looking for new recipes & I am doing just that almost every day, i found a great site for this too,
You might want to check out this Camping Recipe – Hopi Indian Fry Bread will looking through their many other great articles.
While we are talking about recipes I will end now with our recipe this week for you.
Camp Dutch Oven Cakes
BLUEBERRY FANTASY CAKE Sift together flour, baking soda and salt. In large mixing bowl, beat butter,
vanilla and butter flavor until soft. Gradually mix in 1½ cups sugar until light. Beat in egg yolks 1 at a time.
Alternately mix in flour and buttermilk starting and ending with flour. Stir in coconut. In separate bowl,
beat egg whites and cream of tartar until soft peaks form. Gradually mix in the remaining ½ cup sugar &
continue beating until stiff but not dry. Gently fold egg whites into batter one half at a time.
the bottom and sides of a 12” Dutch oven. Pour batter into Dutch oven and spread evenly to sides.
Bake using 8-10 coals on bottom and 14-16 coals on top until lightly golden and top springs back when touched,
about 60 minutes. For best results rotate oven and lid 90 degrees in opposite directions every 15 minutes while baking.
Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally.
Separate halves. Frosting: In chilled bowl, whip the cream. Mix in powdered sugar and vanilla. Chill for 5 minutes.
Set 1 cake layer on a plate cut side up. Spread on blueberry pie filling. Top with second cake layer, cut side down.
Frost top and sides with whip cream frosting. Garnish with fresh blueberries and white chocolate curls. Serves: 12-15.
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter
1 teaspoon vanilla extract
1 teaspoon butter flavor
2 cups sugar
5 egg yolks (reserve whites)
1 cup buttermilk
1 cup flaked coconut
½ teaspoon cream of tartar
1 12-ounce can blueberry pie filling
cups cold whipping cream
cup powdered sugar
½ teaspoon vanilla extract