As a freelancer, I build a lot of web sites. That's a lot of code changes to track. Thankfully, a Git-enabled workflow with proper branching makes short work of project tracking. I can easily see development features in branches as well as a snapshot of the sites' production code. A nice addition to that workflow is that ability to use Git to push updates to any of the various sites I work on while committing changes.
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/** | |
* Layout test for definition lists | |
*/ | |
dl.compat-list { | |
position: relative; | |
margin: 0; | |
} | |
dd dl.compat-list { |
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/** | |
* Counters for Doug | |
*/ | |
.main-box, | |
.sub-box { | |
float: left; | |
margin: 10px; | |
padding: 10px; | |
} |
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To celebrate the fourth, here's Bill's Vegan Potato Salad! (Gluten free as well!) Super creamy and delicious, almost makes you think you're eating the dairy-thing. Makes about 8-10 servings, depending on your appetite. | |
Red Potatoes 5 lbs | |
Dill, finely chopped 1/4 Cup | |
Olive oil 1/2 Cup | |
Rice Vinegar 1/2 Cup | |
Sea Salt 1 teaspoon | |
Black Pepper, fresh ground (a dash) | |
Wash and prep the potatoes, leaving the skins on, and cut into 1/2 inch cubes. Throw them into a large pot with salted water, and boils for 30 minutes. | |
While the potatoes are cooking, remove the stalks from your dill and chop a fistful or so, to yield 1/4 cup. | |
After the potatoes are done cooking, drain with a large colander. At this point, you can either put them in the refrigerator to cool, or speed up the process by dipping them into an ice bath. After they've cooled, dab off any extra water with a paper towel. |
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{ | |
"AL": "Alabama", | |
"AK": "Alaska", | |
"AS": "American Samoa", | |
"AZ": "Arizona", | |
"AR": "Arkansas", | |
"CA": "California", | |
"CO": "Colorado", | |
"CT": "Connecticut", | |
"DE": "Delaware", |
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<!DOCTYPE html> | |
<html> | |
<head> | |
<meta charset="UTF-8"> | |
<title>Jigsaw puzzle</title> | |
<script type="text/javascript"> | |
function save(filename, data) | |
{ | |
var blob = new Blob([data], {type: "text/csv"}); |