deleting addresses in Entourage for Mac? can anyone help a dunce?

[suzywong]

you know in Entourage when you start typing in an address and it brings up a menu of every address you have every typed beginnig with or using the letter(s) you have begun to type?


well how the hell do you get rid of the addresses that you will never use again, it's very tedious.

does anyone know?

[suzywong]

please

I konw it's dull but not as dull as--__-

fill in your own blanks

[SoupDragon]

I have no idea but bump!

[suzywong]

thanks soupy, it is very very dull I am aware of that


shall we turn it in to a recipe share thread instead?

[SoupDragon]

You can't just hit "delete" when the address is highlighted can you? Or come combination of shit, ctl and delete?

(just to liven the thread up I've left my typo for "shift" in )

[suzywong]

I could I suppose, I will try it

got any recipes for very wholesome cup cakes with a view to getting fibre and disguised dried fruit in to small boys?

[bundle]

when you whizz up the mix could you add a couple of prunes, which you've soaked in fruit juice?

[bundle]

hey i just did that thing re: the email addresses on outlook and it worked!

[suzywong]

right I will try that
and prunes would go into a chocolate mix wouldn't they

how are you then?

[bundle]

good thanks. last day today at work, off to wales for half term. dd2 bumped her head at nursery yesterday and dd1 keeps hiding things like glass tumblers in my bed. other than that not much to report? how's life upsidedown?

[suzywong]

tee hee!

I'm very very well thanks, having a splendid autumn and the kids are doing great.

[SoupDragon]

You can apparently hide spinach in chocolate cake but I've never tried it.

Carrot cake muffins are good. Nigella's Banana Bread is good (not dried fruit but about 1/3 a banana in every slice - I make it with fructose rather than sugar so healthier).

[suzywong]

I"ve got some of that called fruisana, do you reckon you use it the same as caster sugar?

[SoupDragon]

Yes, Fruisana - use 2/3 of the quantity of ordinary sugar.

It does make an odd texture when you cream it with the butter (not so light and fluffy) but the finished cakes are fine.

[SoupDragon]

I think the packet says tocook the cakes at a lowere temperature or something but as I always cook everything "at 160 degrees until it's done" it's made no difference to me.

[SoupDragon]

Have you got rid of your addresses?

[suzywong]

right thanks for that I shall try it tomorrow

no I'll have a go

[SoupDragon]

Yes, stop gossipping about baking and get on with what you originally wanted to know.

btw, if you make your cake in a food processor, it'll probably chop up the drid fruit quite thoroughly and make it almost invisible

[suzywong]

actually there was menu in Preferences, I just clicked off the "show list" button in compose

simple (dh had to show me though as I am a lay-dee)

[SoupDragon]

hehehe

Technophobe! Best get yourself back into the kitchem and bake some brownies

[suzywong]

actually I feel the need for a proper baked cheesecake and a sachertorte.

And Cornish Pasties, proper ones with swede and white pepper in them ...mmmmmm.