Hi, I'm Bill (raafbloke) from Tasmania. Below is my bio. Just want to say "G'day".

I'm coming back to Quark after years away... the last version I used was V4 !

I've got V8 and the changes are a bit spooky... I'll be needing some help. If you kind people can tolerate an old newbie. Anyway, a bit about myself below. 

I'm ex-alot: ex-radio producer, journalist, chef, author, book deisgner/editor. I've even sold PlayTex bras, at one stage, (and they paid me!). In my retirement (?) I'm a film producer, radio broadcaster and a constant worry to my long-suffering wife, bless her. I used early Quark and PageMaker versions way back when I was in journalism and design. Now I'm back with the brand new Quark 8 and I've got almost no idea what I'm doing. HELP! What say I swap you Quark experts great recipies for Quark tips... Deal? Cheers, Bill

 

 Hello Bill. Welcome to the Quark Forums. And to the sofa. I've been with XPress since v3.x in college myself. But there's a lot of knowledge around here so we'll all try and help you out if we can.

Are you PC or Mac? Not that it matters; just trying to assess the degree of change you'll be facing. It's not such an issue on the PC, but there was a complete OS change on the way from v5.x to 6.x on the Mac side. There's a bit of a learning curve from OS9 to OSX. Combine that with the changes in XPress and it's more of a challenge than what PC users have faced.

 Hi Bill,

 Welcome back to Quark! This forum is still the friendliest place to be, IMHO.

 You can solve an unrelated problem for me! My daughter's geography teacher told her Tasmania was part of the state of Victoria. Then we met some Australians (from Queensland) who told  us Tasmania is a state in its own right. Just checked Wiki which backs up the Aussies. But when she told her teacher he was wrong (BAD idea) he said he was right.

So what is the truth? Has there been a recent change and one or other has got it wrong?

Thanks - hope I can help you with a Quark query in return some day!

 Emma

G'day Erik,

               Thanks for the response. I'm using a PC right now. I've got a couple of jobs on the go, laying out and designing a couple of history books, memoirs from 'diggers' who were in WW1. It's pretty straightforward stuff except that Quark 8 seems to double my, large, text imports. So when I import, say 120 pages of text, the darn thing does a DOUBLE import, repeating the imported text, so I end up with 240 pages. I must be doing something wrong in the set-up phase. I can't find any reference to this in the programs, on-board help files. Could you help me out here?

Cheers,

Bill Halliwell

Commander-In-Chief Productions PO Box 162 Lindisfarne 7015 Tasmania, Australia

halliwellmedia@bigpond.com

 Hey Bill. The first thing that comes to mind is that you have auto page insertion on. I'd check to make sure that's off. If it is then my next question is, are you on Snow Leopard? If so, there's a whole big issue on Snow Leopard and fonts in the General forums you should probably read.

How about it though. Is Tasmania part of Victoria or seperate?

Marcus, do you know? (Marcus lives in Victoria Bill, so he's one of your neighbors there).

G'day Emma,

                   Thanks for the response. Happy to help you out. Tasmania IS an independently governed state of the Commonwealth of Australia. The Tasmanian parliament was founded in 1825 and I can tell you with complete certainty that it is a self governing State with no legislative ties whatsoever to any other Australian state. Your daughter's geography teacher should know better. You might like to direct him to this site:

http://www.parliament.tas.gov.au/ 

The CIA World Fact Book corroborates these facts. The ONLY thing Victoria and Tasmania share is the same '03' long-distance dialing code, oh, and a love of Australian Rules Football.

Cheers,

Bill Halliwell (raafbloke) 

G'day Erik,

               OK, thanks I'll have a look for where to turn off 'auto page instertion'. Got to show my ignorance, what's this 'Snow Leopard'? No, don't know Marcus, you and Emma are my first two contacts in the forums. I'd like to say g'day to him though. I'm in a suburb of Hobart, so I'm actually around an hour's flying time away from Melbourne, Victoria.

Thanks for the help, Erik, perhaps a few more details... if that's no bother...

Cheers,

Bill

 Bill, not exactly sure where the preference is for QXP 8.x is, but in QXP 7.x it's on the General tab for documents in Preferences. So take a look in there.

Marcus is usually around here somewhere, so I suspect he'll say hi shortly.

Hi Erik,

          Yep, thanks. Found it in Edit>Preferences>Layout. I chose 'Turn Off' Auto Page Insert. Problem solved. Thanks again.

Just one more thing... ?Snow Leopard? is it a QXP add-on, or what. I promise I won't pester you anymore after this, you've been a great help already.

Cheers,

Bill

 Sorry Bill. At the time I didn't know you were PC.

It's OSX. 10.6.x to be exact. Apple deals in numbers for their OS releases, whereas Microsoft says Win95, Win98, Win2k, XP, Vista, etc...

For Mac, 10.5 is Leopard, 10.4 is Tiger, 10.3 is Panther and so on. Different cats all the way back to 10.0 which I think is Puma.

Whaaa... Here I am... I slept in... Stupid daylight savings screwing up my body clock... Tasmania IS and always will be a separate state to Victoria... We like to joke about Tasmania been all related...hahaha...Bill....hay.... Truth is Bill I have an Auntie over there in Hobart, she takes care of Port Aruthur (here's a link for Emma and Erik: http://www.portarthur.org.au/) It was the site of Australia's worst mass murder... If either of you get the chance to come over here Tasmania is a must do destination... the nature and landscape is breath taking... Bill I just replied to your Email... *Edit* when are quark going to fix this return thing not working in this forums...I can't be expected to remember the code for it*

Hello All.

 

Welcome Bill, not been to Taz myself, but I've a panoramic photo of Wineglass bay in my lounge. When do we get a recipie ?

Marcus check out this thread and get your returns working in Safari, I have to tell Safari each session, so am now in the habit of copying my responses before hitting the develop button, (because all your typing disappears) but its working fine for me.

http://forums.quark.com/t/21351.aspx

and you get smilies too  

 

 

G'day Glenn,

                  Thanks for the reply. Some of the best Tasmanian bushland photography was done by the late Peter Dombrovbskis (?spelling?). Look him up on the web.

Sure enough, we'll start the recipes with a starter... an authentic and classic recipe for genuine French Onion Soup. This is a stunning recipe. Cook this up and you'll never open a tin of soup again. TWO things to remember: 1. Never brown the onions and, 2. Use the best chicken stock you can find (best of all, make it yourself).

French Onion Soup 1967

French Onion Soup cooked slowly with the accent on flavour.  A genuine Classic and well worth the effort.

INGREDIENTS

400 to 500g of brown onions (halved and finely sliced)
60g+ Butter
2 or 3 Cloves of garlic (peeled and crushed)
25g plain flour
1 litre+ light chicken stock (warm)
Sea salt & freshly ground black pepper
Slices of crusty French baguette, lightly toasted
Gruyere cheese

METHOD

Heat up the butter in a large saucepan. When foaming add the onions and the garlic and reduce the heat to the lowest. Slowly cook until the onions are a light gold colour - this will take around 20 minutes or more. Stir every now and again and be careful not to brown the onions even the slightest, as this will spoil the flavour. Season with salt and pepper.

Sprinkle over the plain flour, stir a little and cook for a further couple of minutes. Add the warm stock and bring to the boil. Turn down and simmer uncovered for 30 minutes until the onions are completely tender. Skim off any fat.

Place a couple of slices of Gruyere cheese on the top of each slice of French bread. Divide the soup into, heated, individual ramekins for serving, gently float one piece of bread and cheese on the top of each ramekin. Finish off each dish under the grill in a hot oven, (Or use a Broulee torch to melt and brown the cheese.) Allow the soup to stand for a few minutes before serving.
Serves 4 (as a starter)My Recipe is based on the French Onion Soup recipe in:
Pellaprat's Great Book Of French Cuisine
by Henri-Paul Pellaprat (1967).