![]() I wonder if this is significant to Hubspot’s ability to recognize the message and associate it with the correct user.įrom this, I conclude that either I’m screwing up something that should be pretty obvious (my bad), or there is an inherent incompatibility between IONOS webmail and Hubspot, whether the above observation is it or not. I note that the IONOS webmail client uses the phrase “-original message-“. One more observatioin that might be relevant: I note from the Hubspot website that to be compatible, the email client must create a forwarding message that begins with: “-forwarded message-“. (That is how it works in my other organization.) When I originate a message, or reply to a message in Hubspot, the sender name shows “Name at olconline” but the email address shows as I would expect the return email address to be my proper email address.However, these messages all show up in all users’ inboxes as unassigned email messages. ![]() Previously, I was able to forward or BCC messages to Hubspot, but that was when I was mistakenly using a (I think) forwarding address.Neither forwarding or BCC is working at all.I have also copied the appropriate forwarding address ( and created a forwarding link in my IONOS Webmail email client, and separately tried a BCC address ( from my IONOS email client. I have also added the specific email address in Settings/General/Email. I have set up the IMAP settings in Objects/Activities/Email Logging. I am trying to connect IONOS webmail to Hubspot, to receive inbound messages and to reply or originate messages from Hubspot using the IONOS webmail email account. ![]() ![]() I am now trying to use it for a second organization and am having trouble with the email integration. I am fairly new to the free version of Hubspot, although I have configured it, including integration to an IMAP email server, in my business and have been using it for three years. ![]()
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![]() Serve with lemon wedges & a salad if desired. Remove to a plate & keep in a warm oven until ready to serve. Cook schnitzel in two batches about 4 to 5 minutes per side or until golden brown. Just cover the bottom of a large frying pan with olive oil.Schnitzel will store in fridge for up to 24 hours. Make sure you press down on the chop to thoroughly coat it. ![]() Dip in egg then press into crumb mixture. Dredge each chop in flour shake to remove any excess. Combine crumbs, hemp seeds & parmesan in a medium, shallow dish. Break eggs into a bowl whisk until lightly beaten. Add a pinch of salt & pepper stir to combine. Use a meat mallet or rolling pin to pound chops until about 1/4 inch (6mm) thickness.
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