Skip to main content

How to Add the Pinterest Pin It Bookmark Button to your iPad or iPhone


I've gotten the question recently on how to add the Pinterest Pin It Button to your iPad so you can easily add Pins from any site you visiting online.

Here you go!

Step 1. On your iPhone or iPad go into the Settings icon, then Safari and make sure that Open New Tabs in Background is on.
Make sure that Always Show Bookmarks Bar is turned on. Under privacy make sure Accept Cookies is set to From visited. And under the Security menu make sure JavaScript is set to on.

Step 2. Open Safari and browse to thefinalboardingcall.blogspot.com. Press the Share button within Safari and then Bookmark. Delete out the title and then type Pin It.
Select the Bookmarks Bar and then save the Bookmark. Don’t worry about the address being set to thefinalboardingcall.blogspot.com.

You should now see your Pin It Bookmark saved in the top of your Safari browser.

Step 3. Go into your Bookmarks, Bookmarks Bar then press Edit. Press the Right Arrow, then delete out thefinalboardingcall.blogspot.com address and copy the code below into your Address area.

javascript:void((function(d){var%20e=d.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','//assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);d.body.appendChild(e)})(document));

Once you have done this you are ready to Pin any pages.

Happy pinning and be sure to follow me on Pinterest too!!
Labels:

Comments

Post a Comment

Popular posts from this blog

Instant Pot Chicken Marsala

Day two with my Crock-Pot Express (CPE), aka Instant Pot. Tonight, we are making Chicken Marsala, one of The Captain's favorites. Since I'm preparing to get back into the 21 Day Fix starting on January 15 (with the new 80 Day Obsession plan!), I'm going to enjoy the chicken and green beans only, while the rest of the family will have egg noodles with their chicken. I found a simple enough recipe on Pinterest that I'm going to adapt to work for our family's tastes a little bit better. Here is the plan: Ingredients: - 2 lbs chicken thighs, boneless, skinless - 1 T olive oil - 1/2 t garlic powder - 1/2 t salt - 1/4 t black pepper - 1/2 yellow onion, diced - 1 pint sliced baby Bella portobello mushrooms - 1 c Marsala wine - 1/4 c chicken stock or broth - 1 T minced garlic Instructions: - Set device to “Sauté” and add oil. Allow to heat for 1 minute. - Season chicken with salt, pepper, and garlic powder - Add chicken to pot and sear meat for 3 ...
Post a Comment
Read more

Creamy Tomato Sauce

This is my best low point tomato sauce concoction yet! Let's get to it: Ingredients: 2 cans diced tomatoes (do not drain) 4 t EVOO 1/4 c fat free sour cream 2 T Italian Seasoning 2 t garlic salt 1 t dill 1 t thyme Combine all ingredients except the corn starch. Bring to a boil and simmer on med-low for 15-20 minutes to begin the thickening process. Transfer about 1/4 c of the liquid from the tomatoes to a small bowl and mix well with corn starch to create a roux. Once free of lumps, add the roux to the tomatoes and stir well. Continue to simmer for another 5-10 minutes on low until ready to serve. Stir periodically to ensure the sauce doesn't get too thick or begin to dry (add a little water of this occurs). PP+ 2 for 1/4 of the tomato mixture Serve over pasta (I served it over beef ravioli). Enjoy!
Post a Comment
Read more

Everyday Italian: White Bean and Tuna Salad

My cookbook quest continues, this time with Giada De Laurentis' Everyday Italian. I whipped up her White Bean and Tuna Salad to have on hand for lunch this week. This is an easy recipe with items you'll usually have on hand in your pantry. See my notes following the recipe to see other items you could add to this salad. 2 (6-ounce) cans of dark meat tuna, packed in oil. 1/2 t sea salt, plus more to taste 1/2 t freshly ground black pepper, plus more to taste 2 (15-ounce cans cannellini beans, drained and rinsed 1 medium red onion, thinly sliced and diced 6 T red wine vinegar In a large bown, add the tuna with it's olive oil and 1/2 t of each salt and pepper. Using a fok, break up the tuna into bit-size pieces, then toss gently with the beans and onions. Drizzle the red wine vinegar and season with more salt and pepper to taste. Serve as it or over a bed of fresh arugula. Chef's Tips: If you can't find tuna packed in olive oil and are using tuna packed i...
Post a Comment
Read more