fidzu : blog

I noticed my Model X was uploading ~2.6gb of something to Tesla when it parked and connected to WiFi.

Hopefully turning all these settings off stops it; otherwise, I might need a new car. But are any good?

01 Aug 2026 5:27am GMT

Hi there,

This week I realized, I have been building websites for 30 years. from Notepad and hand-coded HTML to HomeSiteX over Coldfusion to WordPress, Nodejs and ReactJS to Python and Claude. It's been a fantastic journey. It never gets old. I still learn new things every single day. I cherish most the friends I made along the way. I also found my notes about the WordCamps I attended, spoke at and organized. The first one was WordCamp Tampa in 2014. In 2026, I will probably attended my 30th WordCamp as well, Athens in December 2026. It's a bit out, so let's see if it works out.

Back to the here and now: It's finally here the WordPress 7.1 Source of Truth with all the big and small changes coming to a WordPress instance near you. It's again more like a book. Digest in small dosis.

Have a fabulous weekend!

Yours,
Birgit

WordPress 7.1 updates

• WordPress 7.1 Beta 4 was release this week.
• It's still time to Help Test WordPress 7.1
• The WordPress 7.1 Source of Truth is out.

On the WPBuilds podcast series At the Core, Anne McCarthy and I talked with Nathan Wrigley about WordPress 7.1. We cover responsive styling, the persistent admin bar, and richer inline notes, plus why the new image crop modal and customisable viewports change your day-to-day editing. You'll also hear how community feedback saved the Classic Block, where the collaborative editing outreach stands, and which developer changes to test now.

Responsive styling finally lands in the block editor, and The WP Minute+ podcast has release lead Anne McCarthy demoing it with Eric Karkovack. You'll also get the reasoning behind what didn't make 7.1, including collaborative editing, plus how Classic Block deprecation is being paced. Anne talks about her first turn as release lead and points out hidden gems like the 'On This Day' widget and custom icon registration for the Icon block. The episode Why WordPress 7.1 Will Improve Your Workflow is also available as video.

More Devnotes:

• Filtering Site Editor Screens in WordPress 7.1
• New Block Support: Minimum Width
• New Block Support: Background Gradient (background.gradient)
• Design System Theming in WordPress 7.1
• JSON Schema preparation for client compatibility in WordPress 7.1

There are still more to come and they will be published next week, together with the WordPress 7.1 Field Guide.

A list of all the dev notes can be reviewed from the Make Core blog

Anne McCarthy gives a candid account of the punted inherited styles indicator and its design dead ends. If you've ever watched someone style a template expecting it to apply site-wide, that's the problem she's chased since the FSE Outreach Program. Blue dots, diamonds, tooltips versus infotips, two competing reset paths - none settled, and summer holidays thinned the reviewer pool. She's aiming at 7.2.

Gutenberg 23.6 released

Last week, Gutenberg 23.6 was already released. The WordPress 7.1 tech co-lead. Aki Hamano highlighted in his post What's new in Gutenberg 23.6? (July 22, 2026)

• The Playlist and Tabs blocks are now stable
• Enhancements to Notes
• A dynamic mode for the Gallery block
• Icon collections and a custom icon registration API

This week on the Gutenberg Changelog podcast, my guest was Faith Imokol from Uganda. We began with the wonderful work of the WordPress community there, who have put together a series of events - WordCamps, Campus Connect, and a website competition - bringing WordPress to schools, colleges, and universities, and to thousands of students and users. Then we turned to the latest release and had a great time going through the details. As always, the episode drops in your favorite podcast app over the weekend.

The latest episode is Gutenberg Changelog #132 - Proposals for Core, Calls for Testing, WordPress 7.1 and Gutenberg 23.4 and 23.5

Plugins, Themes, and Tools for #nocode site builders and owners

No PHP template, no shortcode, no custom block - Meta Box fields can now feed core blocks directly through block bindings for custom fields. Lua Nguyen shows the setup: select a Paragraph, Heading, Image, or Button, open Attributes in the sidebar, pick a Meta Box source, choose your field. Sources cover post, term, author, and settings-page fields, and an image field binds URL, alt, title, and caption separately. WordPress 6.5+, though the Attributes panel needs 6.9.

Theme Development for Full Site Editing and Blocks

Coming to the Site Editor from Elementor or Divi means learning new vocabulary, and Ollie's ground-up guide to the WordPress Site Editor by Gina Lucia covers it: templates, template parts, patterns, global styles, navigation, the Font Library, and each toolbar button, starting at Appearance → Editor. A comparison table weighs both approaches on performance, flexibility, and portability. Ollie-specific tips sit alongside the core explanations, so you can read past them if you use another theme.

A typical Elementor page ships 200-400 KB of extra frontend assets, three to five times a native block build - the number behind Bikash Pun Magar's case for custom Gutenberg blocks over page builders on client sites. You get conditional per-block asset loading, HTML you control line by line, and content stored in native block grammar rather than a proprietary format. He's fair about where Elementor still fits: prototypes and solo builders wanting pixel control without code.

The theme.json schema resolves to more than 40MB across hundreds of nested properties, which is why Sérgio Santos built a form-driven visual editor for theme.json as a VS Code extension. Fields come from the official schema rather than hand-written forms, and a weekly scan of core and Gutenberg adds experimental properties with honest badges. The feature Santos says changed his workflow: every preset shows the CSS variable name it will generate as you type the slug.

There's also a companion WordPress plugin that mounts the same editor under Appearance. There will be dragons though: Santos flags it as an experiment as it overwrites theme.json in place with no revisions or backups.

Building Blocks and Tools for the Block editor.

If your custom blocks touch the global window or document, WordPress 7.1 will break them. Ryan Welcher walks through the forced iframed post editor canvas, landing August 19th with no flag to check and no opt-out. Five demos cover viewport detection, click-outside handlers, editor styles, admin body-class CSS, and unmaintained third-party libraries, with fixes using ownerDocument, defaultView, useRefEffect, editorStyle in block.json, and patch-package. His demo plugin ships broken and fixed versions of each.

Welcher also published a detailed tutorial: The post editor is going full iframe: what block developers need to know before WordPress 7.1

What's new in Playground?

Some people still assumed every Playground was temporary. Persistence, multiple sites, Blueprints, file editing - all already there, just easy to miss, which is what the new WordPress Playground interface sets out to fix. A customizable Dock gathers those tools into one bottom toolbar: New, Playgrounds, Blueprint, Site Settings, Database, Files, Logs, Export. It's navigation, not new capability. The design came out of the Playground table at WordCamp Europe Contributor Day, after Adam Zieliński used AI to explore 400+ variations.

Point a coding agent at WordPress Playground and it reads an instruction file first. The wp-playground agent skill now splits that file into a 52-line router plus focused references, so your agent loads the CLI details only for a local run and the sharing rules only for a share link - encoding, CORS, public hosting. Fellyph Cintra's four-scenario benchmark scored 24/24 against 22/24 for the old version, one run per prompt. All this is explain in more details in the post One Playground, three workflows: Consistent agent guidance across surfaces in the team's Make Blog.

In a third post, Fellyph Cintra walks you through programmatic site management in WordPress Playground: from DevTools you can list, create, save, rename, and switch sites, change PHP or networking, and run PHP inside a site to check active plugins. Order matters - temporary sites must be saved before you can rename or reconfigure them.

One caveat worth knowing if it runs alongside the other Playground item: this API belongs to playground.wordpress.net only. It isn't in the @wp-playground/client package, the CLI, or embedded Playgrounds via /remote.html - those need the JavaScript API instead.

AI and WordPress

Carlo Daniele's guide to the Abilities API for plugin developers stays on fundamentals: the input schema, output schema, callback, and permission check that together form an ability's contract, and the WP-CLI commands that let you inspect one. A fresh install ships three - site info, user info, environment info. His example registers an audio-to-blocks process from an existing plugin and triggers it over the wp-abilities/v1 REST route.

Where Carlo Daniele registers a single ability, Jonathan Bossenger composes three into your first AI-powered WordPress plugin. Two call the AI Client, a third orchestrates them via wp_get_ability() and execute(), turning an image URL into a draft post. The same ability then answers over curl, from a React settings page, and from Claude Desktop through the MCP Adapter. Gotchas included: base64 data URIs for vision providers, stray markdown fences, and request timeouts.

One rule for this stream: no hand-written code. Ryan Welcher takes a full WordPress site build with Studio Code end to end for his son's hockey team, and you watch a custom post type, a teams taxonomy, an Advanced Query Loop roster, and junior/intermediate/senior tabs come together by direction alone. The highlight is the agent reaching for block bindings unprompted. The lowlight: rogue PHP metaboxes, and a PHP-first answer where he wanted a SlotFill.

Need a plugin .zip from Gutenberg's master branch?
Gutenberg Times provides daily build for testing and review.

Now also available via WordPress Playground. There is no need for a test site locally or on a server. Have you been using it? Email me with your experience.

Questions? Suggestions? Ideas?
Don't hesitate to send them via email or
send me a message on WordPress Slack or Twitter @bph.

For questions to be answered on the Gutenberg Changelog,
send them to changelog@gutenbergtimes.com

01 Aug 2026 1:17am GMT

Tired of starting your morning staring at bright screens and stressful notifications? Raph, a creative technologist at Google, built a custom app called Glanceboard with…

31 Jul 2026 7:00pm GMT

Gemini Drops is our regular monthly update on how to get the most out of the Gemini app.

31 Jul 2026 4:00pm GMT

Certaines personnes semblent très intéressées par vous… jusqu'à ce qu'elles comprennent que vous ne leur serez d'aucune utilité. Voici les signes qui permettent de reconnaître ces relations à sens unique avant qu'il ne soit trop tard.

L'article Prédateur social : reconnaître ces personnes qui ne voient que votre utilité est apparu en premier sur 20SIX.fr.

31 Jul 2026 12:56pm GMT

La confiance suffit-elle encore ? Transparence, identité fiable et LEI facilitent les échanges internationaux et renforcent les partenariats durables !

L'article Comment les entreprises renforcent leur transparence sur les marchés internationaux ? est apparu en premier sur 20SIX.fr.

31 Jul 2026 12:24pm GMT

Google Maps brings Street View to Kosovo, offering a virtual tour of its vibrant cities, UNESCO World Heritage site, and natural beauty.

31 Jul 2026 8:00am GMT

At Automattic, we don't have customer service or support, we have Happiness Engineers.

There's also a #ceo Slack channel where anyone can drop in and request a meeting, which my esteemed colleague Damianne President did, and this morning we had an interesting chat that set my mind racing about how we might engineer happiness in the future.

One overriding assumption: Personal agents will trounce company agents in most cases.

Your personal agent can - or soon will - know all your history, your calendar, your email, your preferences, and your photos, and it speaks your language. So much time is wasted in traditional support trying to see through the customer's eyes, or authenticate them. That goes away, but watch your thinking! It's so easy to fall into the mental model trap of legacy chatbots and data models.

As a company, your website, your WordPress, documentation, tutorials, menus, manuals need to be amazing and up to date. That's the source of truth, and an agent will read all of it!

The interface and APIs remain because that's useful to both human visitors and the agents.

Whenever possible, make support public. More blogs and bbPress. I actually weep a little when I think of how many beautiful words are written by our Happiness Engineers that are only ever seen once in a chat box or email thread.

My goal with our products is that support is radically available, and you almost never have to use it.

If you're in a support role, I think you can pick a lane based on where you get energy.

If you love looking at screens, I think there's a future where customer service wizards are watching over an Iron Man-like interface, armies of chat bots talking to people, where they can see how they're going and intervene or nudge them as needed. There's a ton of work in tuning agents and interactions.

If people recharge you, I actually think this will be the greatest era. All of the basic, mechanical stuff will be automated, but I think human connection will be what economists call a Veblen good, more in demand even as it is more expensive.

I think Happiness Engineering in the future will look a lot more like community building. A bot can't host a meetup or a WordCamp.

I was the biggest Waymo fanboy, but this year with lots of trips to and from hospitals with Om I found myself craving human connection and used Uber more than ever. (It also gave me a chance to practice the one repeatable way that money can buy happiness, which is keeping a couple Benjamins in your back pocket and surprising people with them.)

30 Jul 2026 4:54pm GMT

Freelance ou salarié ? Certains critères peuvent faire basculer une prestation de services en salariat déguisé, avec des conséquences lourdes.

L'article Salariat déguisé : comment le reconnaître et quels sont les risques ? est apparu en premier sur 20SIX.fr.

30 Jul 2026 11:36am GMT

Acheter des originaux sur le site LesDessinateurs.com Vous pouvez me suivre sur Instagram, Bluesky ou Facebook.

02 Jan 2024 10:41am GMT

Dans le journal L'Equipe du dimanche et du lundi, vous pouviez trouver un de mes dessins en dernière page. Voici un petit échantillon des dessins réalisés en 2023 pour le quotidien sportif. Acheter des originaux sur le site LesDessinateurs.com Vous pouvez me suivre sur Instagram, Bluesky ou Facebook. Acheter des originaux sur le site LesDessinateurs.com Vous …

Continuer la lecture de « Une année de sport »

01 Jan 2024 9:11am GMT

Acheter des originaux sur le site LesDessinateurs.com Vous pouvez me suivre sur Instagram, Bluesky ou Facebook.

30 Dec 2023 1:06pm GMT

Much as I love pasta, I'm not sure it loves me. Last year my carb-heavy comfort food diet led to some weight gain so I looked into low carb pasta as an alternative. There's a lot out there and I'm still trying different brands and styles, but I thought now would be a good time to share what I've learned so far.

Pasta with Butternut Squash and Brussels Sprouts

My introduction to legume and bean-based pasta was thanks to Barilla. I was lucky because I got to attend a webinar with Barilla's incredible chef, Lorenzo Boni. I tried his recipe for pasta with butternut squash and Brussels sprouts which I definitely recommend and have now made several times. If you've seen his wildly popular (150k+ followers!) Instagram feed you know he's a master at making all kinds of pasta dishes and that he often eats plant-based meals. I followed up with him to get some tips on cooking with pasta made from beans and legumes.

Pasta made with beans and legumes is higher in protein and so the recommended 2-ounce portion is surprisingly filling. But the texture isn't always the same as traditional semolina or durum wheat pasta. Chef Boni told me, "The nature of legume pasta makes it soak up more moisture than traditional semolina pasta, so you always want to reserve a bit of cooking water to adjust if needed." But when it comes to cooking, he says that with Barilla legume pasta you cook it the same way as semolina pasta. "Boil in salted water for the duration noted on the box and you'll have perfectly al dente pasta." They are all gluten-free.

Chickpea pasta

When I asked Chef Boni about pairing chickpea pastas with sauce he said, "Generally speaking, I prefer olive oil based sauces rich with vegetables, aromatic herbs and spices. Seafood also pairs well with chickpea options. If used with creamy or tomato-based sauces, keep in mind to always have some pasta water handy to adjust the dish in case it gets too dry." He added, "One of my favorite ways to prepare a legume pasta dish would be a simple chickpea rotini with shrimp, diced zucchini and fresh basil. The sauce is light enough to highlight the flavor of the pasta itself, while the natural sweetness helps keep the overall flavor profile more appealing to everyone." I like the Barilla brand because the only ingredient is chickpeas. Banza makes a popular line of chickpea pasta as well although they include pea starch, tapioca and xanthan gum.

Edamame pasta

I tried two different brands of edamame pasta, Seapoint Farms and Explore Cuisine. The Seapoint pasta has a rougher texture than the Explore. With the Seapoint I found the best pairings were earthy chunky toppings like toasted walnuts and sautéed mushrooms. The Explore Cuisine edamame & spirulina pasta is smoother and more delicate, and worked well with an Asian style peanut sauce. I was happy with the Seapoint brand, but would definitely choose the Explore brand instead if it's available.

Red lentil pasta

Red lentil pasta is most similar to semolina pasta. Barilla makes red lentil pasta in a variety of shapes. But for spaghetti, Chef Boni says, "Barilla red lentil spaghetti is pretty flexible and works well with pretty much everything. I love red lentil spaghetti with light olive oil based sauces with aromatic herbs and some small diced vegetables. It also works well with a lean meat protein." I have to admit, I have yet to try red lentil pasta, but I'm excited to try it after hearing how similar it is to semolina pasta. It is made only with red lentil flour, that's it. It's available in spaghetti, penne and rotini.

Penne for Your Thoughts

Do you remember seeing photos from Italian supermarkets where the shelves with pasta were barren except for penne? I too seem to end up with boxes of penne or rotini and not a clue what to do with them so I asked Chef Boni his thoughts on the subject. He told me, "Shortcuts such as rotini and penne pair very well with all kind of ragouts as well as tomato based and chunky vegetarian sauces. One of my favorite ways to prepare a legume pasta dish would be a simple chickpea rotini with shrimp, diced zucchini and fresh basil. The sauce is light enough to highlight the flavor of the pasta itself, while the natural sweetness helps keep the overall flavor profile more appealing to everyone." Thanks chef! When zucchini is in season I know what I will try!

15 Feb 2022 6:46pm GMT

Julia is a new film based on Dearie: The Remarkable Life of Julia Child by Bob Spitz and inspired by My Life in France by Julia Child with Alex Prud'homme and The French Chef in America: Julia Child's Second Act by Alex Prud'homme. Julia Child died in 2004, and yet our appetite for all things Julia hasn't waned.

I grew up watching Julia Child on TV and learning to cook the French classics from her books, And while I never trained to be a chef, like Child I also transitioned into a career focused on food, a subject I have always found endlessly fascinating. I enjoyed the new film very much and while it didn't break much new ground, it did add a layer of perspective that can only come with time. In particular, how Julia Child became a ubiquitous pop culture figure is addressed in a fresh way.

I reached out to the filmmakers,Julie Cohen and Betsy West to find out more about what inspired them and why Julia Child still holds our attention.

Julia Child died over 15 years ago and has been off TV for decades. Why do you believe we continue to be so fascinated by her?

In some ways Julia is the Godmother of modern American cooking - and eating. Her spirit looms over cooking segments on the morning shows, The Food Network, and all those overhead Instagram shots the current generation loves to take of restaurant meals. Beyond that, though, Julia's bigger than life personality and unstoppable joie de vivre are infectious. People couldn't get enough of her while she was living, and they still can't now.

There have been so many Julia Child films and documentaries, what inspired this one?

Well there'd been some great programs about Julia but this is the first feature length theatrical doc. Like everyone else, we adored Julie & Julia, but a documentary gives you a special opportunity to tell a person's story in their own words and with the authentic images. This is particularly true of Julia, who was truly one of a kind.

The impact of Julia Child how she was a groundbreaker really comes across in the film, are we understanding her in a different light as time passes?

People understand that Julia was a talented television entertainer, but outside the professional food world, there's been an under-recognition of just how much she changed the 20th century food landscape. As Jose Andres points out in the film, almost every serious food professional has a sauce-splashed copy of "Mastering the Art of French Cooking" on their shelves. We also felt Julia's role in opening up new possibilities for women on television deserved more exploration. In the early 1960's the idea of a woman on TV who was neither a housewife nor a sex bomb but a mature, tall, confident expert was downright radical. She paved the way for many women who followed.

The food shots add an extra element to the film and entice viewers in a very visceral way, how did those interstitials come to be part of the film?

We knew from the start that we wanted to make food a major part of this story, not an afterthought. We worked with cook and food stylist Susan Spungen to determine which authentic Julia recipes could be integrated with which story beats to become part of the film's aesthetic and its plot. For instance the sole meunière is a key part of the story because it sparked her obsession with French food, and the pear and almond tart provides an enticing metaphor for the sensual side of Julia and Paul's early married years.

Note: Susan Spungen was also the food stylist for Julie & Julia

Julia is in theaters now.

23 Nov 2021 11:30pm GMT

I met Rick Rodgers early in my career as a recipe developer and food writer when we were both contributors to the Epicurious blog. Not only is he a lot of fun to hang out with, but he has also been incredibly helpful to me and is usually the first person I call when I'm floundering with a project, client, or cooking quandary. His interpersonal skills, business experience, and cooking acumen explain why he's been recognized as one of the top cooking instructors in America. Literally.

You built a career as a cooking instructor and cookbook author. How many cookbooks have you written?

I was asked recently to make an official count, and It looks like an even hundred. Many of those were collaborations with chefs, restaurants, celebrities, bakeries, and business entities, such as Tommy Bahama, Williams-Sonoma, and Nordstrom. I made it known that I was available for collaboration work, and my phone literally rang off the hook for quite a few years with editors and agents looking for help with novice writers or those that wanted a branded book.

Which cookbook(s) are you most proud of?

There are three books that I get fan mail for almost every day: Kaffeehaus (where I explore the desserts of my Austrian heritage), Thanksgiving 101 (a deep dive into America's most food-centric holiday and how to pull it off), and Ready and Waiting (which was one of the first books to take a "gourmet" approach to the slow cooker). These books have been in print for 20 years or more, which is a beautiful testament to their usefulness to home cooks.

How did you get started as a cooking instructor and what are some highlights of your teaching career?

I was a theater major at San Francisco State College (now University), so getting in front of a crowd held no terrors for me. When more brick-and-mortar cooking schools opened in the eighties, I was ready for prime time. During that period, there were at least twelve cooking schools in the Bay Area, so I made quarterly trips here a year from the east coast, where I had moved. My Thanksgiving classes were so popular that I taught every day from November 1 to Thanksgiving, with a couple of days off for laundry and travel. The absolute pinnacle of my teaching career was being named Outstanding Culinary Instructor of The Year by Bon Appétit Magazine's Food and Entertaining Awards, an honor that I share with only a handful of other recipients, including Rick Bayless and Bobby Flay.

Flódni

How have cooking classes changed since you started?

Because there are so many classes available, I can teach at any level of experience. At the cooking schools, we tended to walk a fine line between too difficult and too easy. The exposure to different cuisines and skill levels on TV also has seriously raised the bar. Unfortunately, students want to walk before they can run. They want to learn how to make croissants when I doubt that they can bake a pound cake correctly. It is best to build on your skills instead of going right to the top. That being said, in my online classes, I am concentrating on the more challenging recipes because that is what the market demands of me.

Tell me about your baking school, coffeeandcake.org

As much as I loved my cookbooks and in-person classes, I knew there was a more modern way to reach people who wanted to cook with me, especially since so many cooking schools had closed. I retired the day I got my first Social Security check. But…as I was warned by my friends who knew me better than I did…I was bored, and wanted a new project. I heard about online classes through other teachers who were having success. I found an online course specifically for cooking classes (Cooking Class Business School at HiddenRhythm.com), got the nuts and bolts down, and I finally entered the 21st century!

How do you decide which recipes to teach?

I felt there were plenty of other places to learn how to make chocolate chip cookies and banana bread-just take a look on YouTube alone. I had a specialty of Austro-Hungarian baking thanks to my Kaffeehaus book, so I decided to niche into that category. I have branched out to a few other locations, but my goal is to expose students to something new and out of the ordinary. I also survey my students on what they would like me to teach, and those answers are amazing. People are truly interested in the more difficult desserts. Perhaps it is because so many people discovered baking as a hobby during the pandemic?

For students who have your cookbooks, what are the advantages of taking an online class?

There is no substitute for seeing a cook in action. Plus you get to answer questions during class. In a recent class, I made six-layer Dobos Torte in two hours' real-time to prove that you can do it without giving up a week of your life. And we don't have to travel to each other to be "together." My classes are videotaped so you can watch them at your convenience.

What are some highlights of your upcoming schedule of classes?

Honey cake

In October, I am teaching virtually all Hungarian desserts, things that will be new to most people. I am making one of my absolute favorites, Flódni, which is a Jewish bar cookie (almost a cake) with layers of apple, poppy seeds, and walnuts between thin sheets of wine-flavored cookie dough. San Franciscans in particular will be happy to see a master class that I am teaching with the delightful Michelle Polzine, owner of the late and lamented 20th Century Cafe and author of Baking at the 20th Century Cafe. We will be making her (in)famous 12-layer honey cake on two coasts, with me doing the heavy lifting in New Jersey and Michelle guiding me from the west coast. That is going to be fun! In November and December, I am switching over to holiday baking and a few savory recipes for Thanksgiving, including my fail-proof turkey and gravy, which I have made over 300 times in classes over 30 years' worth of teaching. It ought to be perfect by now

Head to Coffee and Cake to sign up for classes or learn more.

05 Oct 2021 3:56pm GMT

03 Dec 2014 8:12pm GMT

16 Jul 2014 6:08pm GMT

Après presque un mois et demi d'absence, deux bouclages d'albums et plein de projets, je trouve enfin le
temps de poster quelque chose sur ce blog ! Ces jours-ci, je vais avoir pas mal de choses à vous montrer !
On commence tranquille avec un petit dessin aux couleurs estivales.

14 Jul 2014 4:25pm GMT