Tuesday, December 07, 2021

Learn more about our updated Terms of Service

lana.bumblingbees@gmail.com

On January 5, 2022, we're making some changes to our Terms of Service. These changes won't affect the way you use Google services, but they'll make it easier for you to understand what to expect from Google — and what we expect from you — as you use our services.

You can review the new terms here. At a glance, here's what this update means for you:

  • More clarity on what you can expect from Google and what we expect from you: We're providing more examples to describe the mutually respectful conduct that we expect from all our users.
  • Revised warranty disclaimers and limitations of liability: We're including new warranty disclaimers and limitations of liability to reflect industry standards.
  • Increased clarity and certainty in case of problems or disagreements: We changed some of the language in the Taking action in case of problems and Settling disputes, governing law, and courts sections to make it clearer what would happen in those situations.
  • Improved readability: While our terms remain a legal document, we've done our best to make them easier to understand, including reorganizing some topics so that they're easier to find.

If you use Family Link to manage a Google Account for someone else, please take some time to talk to them about these changes.

Thank you for using Google!

Google LLC, 1600 Amphitheatre Parkway, Mountain View, CA, 94043

You have received this email to update you about important changes to Google's Terms of Service.

Thursday, December 10, 2020

Important policy changes for Google Account storage

                                                                                                                                                                                              
New inactive and over quota storage policies
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Dear Google User,
We are writing to let you know that we recently announced new storage policies for Google Accounts using Gmail, Google Drive (including Google Docs, Sheets, Slides, Drawings, Forms, and Jamboard files) and/or Google Photos that bring us in line with industry practices. Since you have previously used one or more of these products in your Google Account storage, we wanted to tell you about the new policies well before they go into effect on June 1, 2021. Below is a summary of the new policies. Please reference our Help Center article for a complete list of what's changing.
Summary of the new policies (effective June 1, 2021):
If you're inactive for 2 years (24 months) in Gmail, Drive or Photos, we may delete the content in the product(s) in which you're inactive. Google One members who are within their storage quota and in good-standing will not be impacted by this new inactive policy.
If you exceed your storage limit for 2 years, we may delete your content across Gmail, Drive and Photos.
What this means for you:
You won't be impacted by these changes unless you've been inactive or over your storage limit for 2 years. As this policy goes into effect June 1, 2021, the earliest it would be enforced is June 1, 2023.
After June 1, 2021, if you are either inactive or over your storage limit, we will send you email reminders and notifications in advance and prior to deleting any content.
Even if you are either inactive or over your storage limit for one or more of these services and content is deleted, you will still be able to sign in.
Note: The inactivity and over quota storage policies will apply only to consumer users of Google services. Google Workspace, G Suite for Education and G Suite for Nonprofits policies are not changing at this time, and admins should look to the Admin Help center for storage policies related to their subscriptions.
Learn more about how to keep your account active
To learn more about how to remain active with these products, visit this Help Center page.
The Inactive Account Manager can help you manage specific content and notify a trusted contact if you stop using your Google Account for a certain period of time (between 3-18 months). Note: the new 2 year inactive policy will apply regardless of your Inactive Account Manager settings. You can learn more about these changes and ways to manage your or a loved one's account in our Help Center.
Learn how to manage your storage
Learn more about the over quota policy and what counts against storage quota.
You can use the free storage manager in the Google One app and on the web to see how you're using your Google Account storage, and free up space across Gmail, Google Drive, and Google Photos.
Your Google Team

Tuesday, February 25, 2020

Learn more about our updated Terms of Service

Google
Updating Our Terms of Service
We're improving our Terms of Service and making them easier for you to understand. The changes will take effect on March 31, 2020, and they won't impact the way you use Google services.
For more details, we've provided a summary of the key changes and Frequently Asked Questions. At a glance, here's what this update means for you:
Improved readability: While our Terms remain a legal document, we've done our best to make them easier to understand, including by adding links to useful information and providing definitions.
Better communication: We've clearly explained when we'll make changes to our services (like adding or removing a feature) and when we'll restrict or end a user's access. And we'll do more to notify you when a change negatively impacts your experience on our services.
Adding Google Chrome, Google Chrome OS and Google Drive to the Terms: Our improved Terms now cover Google Chrome, Google Chrome OS, and Google Drive, which also have service-specific terms and policies to help you understand what's unique to those services.
No changes to our Privacy Policy: We're not making any changes to the Google Privacy Policy and we haven't made any changes to the way we treat your information. As a reminder, you can always visit your Google Account to review your privacy settings and manage how your data is used.
If you're the guardian of a child under the age required to manage their own Google Account and you use Family Link to manage their use of Google services, please take some time to discuss these changes with them.
And of course, if you don't agree to our new Terms and what we can expect from each other as you use our services, you can find more information about your options in our Frequently Asked Questions.
Thank you for using Google's services.
Your Google team

Saturday, December 29, 2018

Poppy Stamps Challenge # 51 Entry

We haven't posted in years, but I recently started cardmaking and really wanted to enter one of my first Christmas cards into the Poppy Stamps Challenge. So, here it is! This one went to MooCow, as my best effort this year.


Saturday, May 12, 2018

Improvements to our Privacy Policy and Privacy Controls

Google
Updating Our Privacy Policy
This month, we're updating our Privacy Policy to make it easier for you to understand what information we collect and why we collect it. We've also taken steps to improve our Privacy Checkup and other controls we provide to safeguard your data and protect your privacy.
Nothing is changing about your current settings or how your information is processed. Rather, we've improved the way we describe our practices and how we explain the options you have to update, manage, export, and delete your data.
We're making these updates as new data protection regulations come into effect in the European Union, and we're taking the opportunity to make improvements for Google users around the world.
Making our Privacy Policy easier to understand
Simpler structure & clearer language
We've improved the navigation and organization of the policy to make it easier to find what you're looking for. We've also explained our practices in more detail and with clearer language.
New descriptive videos & illustrations
Often a visual description is easier to understand than text alone, so we've added short videos and illustrations throughout the policy.
Embedded privacy controls
We've made it easier to jump to key settings directly from the policy, helping you make choices about your privacy.
The revised policy is available here and will take effect on May 25, 2018.
Improving your privacy controls
Within the past year, we updated My Activity so that you can better access and manage the data in your Google Account. We also launched a redesigned Dashboard, which allows you to easily see an overview of products you're using and your data associated with them.
This month, we've updated our Privacy Checkup with new illustrations and examples to help you make more informed choices about your key privacy controls. And since we understand that your preferences may change over time, the new Privacy Checkup enables you to sign up for regular reminders to check your privacy settings.
To learn more about these and other controls to manage your privacy, visit your Google Account.

Saturday, August 10, 2013

Duck Breast with Fresh Peaches (and orange liqueur)

So the hubs got a new job almost a year ago now, and his company headquarters is in Washington State - about as far away from Washington, D.C., as you can possibly get without crossing water or Canada. About twice a month is he flies out and leaves me and the cat to fend for ourselves. I could be sad about it, but that's not productive. Don't get me wrong, both the cat and I miss him. But he'll be back. And while he's gone we take advantage and eat stuff that he won't eat. Like thousand year eggs in congee. Or soft-boiled eggs and asparagus. Or braised duck tongue. Or sushi. You get the idea. I could eat this stuff while he's around too, but that would mean cooking two separate meals, and while I love to cook, I love my free time too.

While he was gone this week then, with the FFwD recipe, my single girl meal treat was duck breast. I've always wanted to know how to cook duck breast but never got around to it, so I was happy to see this recipe come up. We are lucky to live in a neighborhood where we have a specialty English butcher. I  picked up a vacuum packed 1lb package of magret duck breast, which was enough for two. At almost $17/lb, I was glad not to have to buy another! It had been a loooong week at work and school, so I invited a friend/coworker over to share. Lisa brought some rosé and a loaf of fresh bread over, I mixed a couple of bourbon cocktails, and we nibbled on Comté cheese and home-made pepper jelly while throwing dinner together. Not bad for a weeknight!

Before she arrived I roasted some cauliflower in the oven, and left it in the 250F oven while getting everything else ready. Please forgive the lack of a mise en place photo, or one of the duck breasts searing in the pot - Lisa and I were having such a good time chatting I just forgot! Besides, I'm not sure I could have taken a decent photo of the duck searing and fat rendering process. There was a LOT of fat spattering, despite the use of the cast iron casserole, and I ended up covering the pot with a splatter screen.
Dorie didn't specify what kind, but I like white peaches better and used them here
 Once the duck was seared, the rest of the process was very quick. Below is the balsamic vinegar and wine sauce coming together. I didn't have the port that Dorie called for, but I did have a bottle of French orange liqueur, Gran Gala, which is much less expensive and slightly sweeter than Cointreau or Gran Marnier. It was so sweet I figured it would be a good stand-in for port. We already know that duck and orange go together well, and with so much vinegar in the sauce, I wasn't worried about the sauce not pairing well with the peaches.

I didn't measure anything - just eyeballed it and tasted.

The duck boobs enjoying a quick turn in the sauce to warm up again before plating.
I think I left the duck in the oven more than 5 minutes - probably closer to 10 - because my peaches were not that ripe and took longer in the pot, but they came out medium-rare and perfect. This was a delicious, quick recipe that I will definitely make again, although I would make sure to have riper peaches, and cut them into smaller pieces to make a more attractive plate in future. I complained, briefly, at the cost of the meat, but then the hubs pointed out that halibut or tuna is $21/lb at the market and we have that about once a month.

The sauce was outstanding. For those of you who don't really drink port wine, I would recommend using a strong, sweet fruit liqueur as a substitute. Aside from orange, you could try cherry, peach, or apricot (if you can find it). If you do try it, make sure to leave a link here and share! Bon appétit!

Sunday, August 04, 2013

Bassine à confiture

The last time I posted about making sour cherry jam was also the first time I'd ever made any jam. That was also the time I set the oven on fire due to an overabundance of caution regarding maintaining sterility of all my equipment. I've come a long way since then, thank goodness.





In the years since that first attempt, I have also acquired my dream piece of kitchen equipment - this beautiful, gleaming French copper jam pot, a.k.a. une bassine à confiture. Even its name is glorious. Just look at it! (Thanks Mei Yee and Kaka for my birthday gift!)

It's so beautiful it merited a second close-up shot. :)
Aside from being good looking, this pot really made the process a LOT quicker. This is due to two reasons. One, copper is a superior conductor compared to what you usually get in cooking pots (aluminum, steel). Second, the wide basin allows for quicker evaporation. These two features together mean that the jam was ready in about 1/3 less time than even when I used my lovely copper-core All Clad stock pot. As I had 15 lbs of cherries to can and it was about 101F outside, this meant that I did not heat up the house nearly as much, and it was waaaay less humid when the whole process was done. Copper pots are not an inexpensive proposition, but if you can afford one and can often, I highly recommend investing in one. To put it in perspective, it'll cost you less than a pair of designer shoes or handbag, and will last much longer.
This year's batch made 18 jars plus a ziplock bag of ~2 lbs of cherries that I froze for future pies. Til next year!