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Low Functioning Autism Reality and Autism Posers at New York Magazine


New York Magazine Says Aspergians and High Functioning Autistics, like 
Ari and Alex Shown Posing for their NY Magazine Coronations,   who Socialize
with Washington Pols and NY Media, Drive Land Rovers, Produce  Videos
with Autism Speaks; and Argue with Experts at IACC  Meetings 
Represent, and Speak for, People with Autism

Many parents and siblings of persons with low functioning autism might  disagree

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I received the following email from Wanda James in the Upper Ottawa Valley and post  it with her consent. It is important for those who have children and siblings who are severely affected by autism disorder to speak out and be heard.


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"Hello

I'm so glad to have found you if only because I've been searching the web endlessly and just about ready to pull my hair out reading about all these high-functioning socially inhibited "disabled" people. It was a relief to find someone who understands the true nature of autism and what it entails.

I'm desperately trying to find some info for my mother who is caring for my severely autistic 39 year-old sister. My parents are elderly now and have no idea what will happen to Jennifer when they go. No one in the immediate family can take her-- she is very hard to handle- very self-destructive and obsessive to the point of violence if the ritual is disrupted.  I've been searching for anything to give them hope that there is something out there but I can't find anything except a lot of people who are rejecting help because they don't want autism to be seen as a disadvantage. Makes me so mad. I joined a forum just to "let them have it" but I guess I ran out of steam.  I've got to choose my battles carefully these days. My parents are a bit isolated on a farm in the upper Ottawa Valley in Eastern Ontario so there's not much of a network there. I just wanted to be able to give them some hope that there are programs out there. Except there aren't any. Autism Ontario and the Autistic Society seem to be lobbying the government for lower priority things, like camps for kids, publications, workshops, theatre groups, raising awareness etc.-- and nothing for actual bricks and mortar housing or the staff to put in them. They closed down the only place we had here in Ontario for severely disabled people because they deemed it too "institutional" and not efficient. They then went on to open some prototype group homes which all failed because the people living in them weren't as independent as the government assumed they'd be. Why are governments usually made up of idealistic morons? Don't get me started! : )

I'd like to know how you are doing with getting the message through to governments, etc. I would be lobbying on the Hill if I could, but I'm disabled myself with pretty severe rheumatoid arthritis. I share the sense of fear my parents have and there don't seem to be any answers. Meanwhile, autism has become a trendy thing to have-- and suddenly everybody has it if they so much as stare into space for 5 seconds. I could not believe some of the forums. One woman said she was okay in social situations, but nervous in interviews! Well, duh. Who isn't? But the danger here is the "watering down" of the impact of autism on a person's (and) family's) life. It clogs up the system, driving the numbers up which governments take into account when they are doling out assistance. In the end, the people who really need the help, don't get it. It's much the same with arthritis. Everybody I meet has it-- in a thumb, wrist, whatever. They take a Tylenol and they're fine. But I will be having chemo next month to help eradicate mine. I've got 3 artificial joints and tendon repairs. I've been on some pretty life-threatening medications. But it's hard to be taken seriously, because "hey, my aunt has arthritis, and she can still work". That's why I wrote the book Getting Up is Hard to Do: Life with Rheumatoid Arthritis- to try to get the message out there. Now I've got to fight for my sister. I don't know how to deal with this.

Hope you don't mind me writing.

Take care

Wanda James
Ottawa

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If you have read this blog on occasion you will know that I try to being attention to those who are typically ignored by the mainstream media that fawns over such "autistic" persons as Ari Ne'eman, John Elder Robison, Alex Plank and Amanda Baggs ... all people of considerable intellect and high functioning abilities,  people whose "autism" has little if anything in common with my  severely autistic son diagnosed with autistic disorder by three pediatricians with autism expertise and assessed by an autism specialized clinical psychologist and professor emeritus.  Those for whom autism is a "social" disorder, a different way of thinking or a "culture" do not face the autism reality faced by my son.

Occasionally I hear from parents or other persons with a loved one with  low functioning autism who face challenges similar to my son.  Like me they are all too aware of the periodic Big Media (CNN, CBC, NYT, Newsweek, New York Magazine etc)  anointment of "new" voices of "autism", of new "leaders" of autism.  Where did Ari Ne'eman come from before the New York Magazine elected him as the "autism self advocate" par excellence? How did IACC, Interagency Autism Co-ordinating Committee, member Ne'eman, diagnosed as a teen with Aspergers, a university student with the social skills to hob nob with US federal and state politicians and make innumerable media appearances, acquire the knowledge and understanding of severe autistic disorders to be able to speak on behalf of people like my son?

Various autism advocacy organizations, including Autism Speaks, have accepted these high functioning, barely autistic, persons as spokespersons for all on the autism spectrum and virtually ignore the realities of those most severely affected by autism. As with media and advocacy groups so too with governments which tend to ignore the most severely affected by autism, the low functioning autistic persons who live out their lives in restricted, archaic mental institutions instead of creating  positive, modernized, secure residential facilities staffed with autism trained personnel and access to badly needed professional. For many governments John Elder Robinson, former rock band musician, successful businessman, author and family man is the face of autism not Bryan Nevins who was left to  swelter to death, unable to remove himself from a hot van in Pennsylvania.  For many governments the face of autism is a high functioning, intelligent and articulate media star not the 50 year old autistic woman who could not speak or convey emotions or pain and who was repeatedly battered and beaten by employees at the PLUS Group Home Inc. residential care facility in Long Island. 

Other parents, and members of families with severely autistic loved ones, know the difference. They know that their children are ignored by media, "autism" advocacy groups, governments, even by the American Psychiatric Association which reduced the percentage of persons with autism AND intellectual disability by expanding the definition of autism disorders in the DSM-IV to include high functioning persons with no intellectual disability.  Meanwhile, the APA is continuing its efforts to ignore and exclude those with low functioning autism disorders by further expanding, and diluting,  the definition of autism in the DSM-5.

 The New York magazine is unlikely to visit  any time soon some of the institutions  and facilities like those I have visited or the one in Long Island where a 50 year old autistic woman was abused or the one in Pennsylvania where a young severely autistic man died a horrific death in a searing hot van.  In all fairness though it could be difficult to get some of autistic residents in those facilities to pose  elegantly for some "glam" shots for the New York Magazine.


Those of us with children, siblings and loved ones  severely affected by Autism disorders must continue the fight to better their lives in the face of media, advocacy group and government indifference. 
We have no choice.  Our severely autistic loved ones have no alternative.

Halloween Cupcakes


My computer has another virus so it's been at the Doctors...for a very long time. I was hoping I would have it back before the end of the #GreatHallowTweet but that isn't going to happen so this is going to be short and sweet...

This event is the brain child of Renee from Flamingo Musings. The widget on the side bar show everyone who is playing and makes it easy for you to “hop” from one participating blog to the next! So from October 25th to the 31st, just click on any of these links and hop from blog to blog. Fun! Frolic! Mayhem! From ghoulish recipes to please monsters of all ages, to general insanity, make the rounds everyday to see what new surprises might be lurking around that dark corner. You know - the one with the broken streetlight and creepy shadows? BWAHAHAHAHA!


So I totally cheated on these and used a boxed mix for these cupcakes. You can pretty much do what ever type or flavor that you would like. I did make the frosting. Just a simple white frosting.

White Frosting for Cupcakes or Cakes

Ingredients
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 Tbsp. milk

Directions

Beat butter with an electric mixer at medium-high speed until creamy.
Gradually beat in sugar until smooth.
Beat in vanilla and 2 Tbsp. milk, adding additional milk, if necessary, for desired consistency.

***These were a huge hit at the girl's Halloween Parties this year. Simple but really Halloweenish!

Δημοκρατικές Επιλογές, Περιφέρεια Αττικής τρείς υποψήφιοι


ΔΗΜΟΚΡΑΤΙΚΕΣ ΕΠΙΛΟΓΕΣ. ΠΕΡΙΦΕΡΕΙΑ ΑΤΤΙΚΗΣ τρεις ΥΠΟΨΗΦΙΟΙ.


Ο Κώστας Ζυρίνης με το ψηφοδέλτιο Αττική Συνεργασία του Αλέξη Μητρόπουλου. Ο Κώστας από τα Άνω Πετράλωνα και το Μετς άσκησε πολλά επαγγέλματα μεταξύ των οποίων εκείνο του μηχανουργού, του σεναριογράφου, του σκηνοθέτη, του φωτογράφου και του συγγραφέα. Παλληκάρι με αντιχουντική δράση κατηγορήθηκε άδικα και έκανε φυλακή επί κυβέρνησης Ράλλη ενώ έκανε δικαστικά 6ετία η δικαστική εξουσία να τον απαλλάξει άσπιλο στη κοινωνία μας, αυτό που έχω γνωρίσει και προσωπικά εγώ. Δεν είναι ικανός να πατήσει μερμήγκι αυτός ο ονειροπόλος ταξιδευτής, ο γητευτής του παιδικού χαμόγελου ανά τον κόσμο. Ενεργός πολίτης πάντα στη γειτονιά του με ευθύβολες πρωτοβουλίες ένας σύγχρονος Έλληνας Οδυσσέας των ανθρώπινων καημών στα ορεινά και δύσκολα της Αφρικής και της Λατινικής Αμερικής. Αγαπητός στη παρέα ιχνευτής κοσμοπολίτης του κόσμου της εργασίας, της αδυναμίας και της φτώχειας. Υποδειγματικός ακροατής αξίζει την ψήφο σας σαν έμπειρη και τίμια φωνή όλων των τιμητών του και μη.
Ο Νίκος Καρβουνάς με το ψηφοδέλτιο του Γιάννη Σγουρού. Παιδί του Πειραιά γιατρός του ΙΚΑ Πειραιά, έμπειρος Πνευμονολόγος. Τον έχω γνωρίσει εδώ και χρόνια σε κοινούς συνδικαλιστικούς αγώνες, δημοκράτης με ευρεία αντίληψη πέρα από την κομματική του ταυτότητα. Ακούω χρόνια τα καλύτερα λόγια για αυτόν από εχθρούς και φίλους. Αν η σημερινή κυβέρνηση ΠΑΣΟΚ άκουγε τη βάση της και όχι νέο-φιλελεύθερες πολιτικές σίγουρα θα είχαν αλλάξει πολλά στο πολύπαθο ΙΚΑ. Το ΙΚΑ δεν έχει πια 8400 γιατρούς αλλά 4500 πανελλαδικά κακοπληρωμένους και ανασφάλιστους που τους αναγκάζουν να δουλεύει ο καθένας για τρείς και να υπερασπίζονται την υγεία 5.5 εκατομ. ασφαλισμένων. Ένας «ορθόδοξος» Πασόκος καθολικά διαμαρτυρόμενος όπως του αρέσει να τονίζει.
Ο Γιώργος ο Φυτάς με το ψηφοδέλτιο Αττική Νέα Προοπτική του Βασ. Κικίλια από το Μενίδι. Σπουδαγμένος βιολόγος που έχει βιοποριστεί άξια από παιδί του φαρμακείου έως μεγαλοστέλεχος γνωστής πολυεθνικής φαρμάκου. Αγαπητός εκπρόσωπος της γειτονιάς του και της περιφέρειας υπολοίπου Αττικής χρόνια αυτοδιοικητικός έχει χρηματίσει αντινομάρχης δίπλα στον κ. Λ. Κουρή. Συνομήλικος μου και συμμαθητής από το Λύκειο τον ξέρω πάντα εξωστρεφή και ευαίσθητο, ανοιχτό μυαλό που δεν χαρίζεται σε θέματα ηθικής και κοινωνικής συνείδησης. Σε μια χώρα που μας μετρούν 56% τίμιοι επί Σημίτη ,45% αδιάφθοροι επί Καραμανλή και 35% υποδειγματικοί πολίτες επί Γ. Παπανδρέου πρόσφατα μετρημένων από διεθνείς οργανισμούς η εντιμότητα του Γιώργου καταντά πολύτιμο προσόν.

Σίγουρα υπάρχουν και άλλοι άξιοι υποψήφιοι ,εγώ αυτούς ξέρω και σας τους εμπιστεύομαι. Αρχή άνδρα δείκνυσι ,όπως λένε οι αρχαίοι μας πρόγονοι και στην εποχή του Μνημονίου με την έκπτωση αξιών ,την αμφισβήτηση των πολιτικών και τις ανθρωποθυσίες του κόσμου της εργασίας χρειαζόμαστε υποψήφιους με ευρύτητα επιλογών μια και δεν θάχουν την δική μου ψήφο που είναι ακόμα πιο ακριβοθώρητη και ψαγμένη. Το κυριότερο δε κοινό δημοκρατικό μήνυμα είναι μην ακούτε τις σειρήνες της αποχής που σας ξεδοντιάζει, σας αφαιρεί την άποψη και βγάζει κόκκινη κάρτα στον εαυτό σας. Η ψήφος είναι πολύτιμο όπλα για τη βελτίωση της ζωής μας που δεν την πετάμε ποτέ στα σκουπίδια του άλλοι αποφασίζουν για μας, χωρίς εμάς.
ΔΙΟΝΥΣΟΣ 29-10-2010

Manslaughter Charged in Hot Van Death of 20 Year Old Man with Severe Autism

Stacey Strauss of Philadelphia has been charged with manslaughter in the death of  Bryan Nevins, a 20 year old man with severe autism, who was allegedly left  in her care the day he was left to die in a sweltering hot van.  As reported by Jo Ciavaglia, Bucks County Courier Times, the court heard horrific testimony about  Nevin's death, including the fact that when  Bryan  Nevins was  pulled out of the locked van, hours after it had returned to the Woods Service facility,  his skin started slipping off his body. 

Ms Strauss has been charged, not convicted,  and if the matter proceeds to trial, she will do so with a presumption of innocence and with the burden on the state of proving her guilt beyond a reasonable doubt. The arguments at the preliminary hearing  indicate that her legal counsel will argue that Nevins' death was a horrific accident that resulted from a "system wide" failure and that the blame goes beyond his client.

A court in Pennsylvania will decide whether Stacey Strauss is guilty as charged and this Canadian lawyer will not presume to know what that court will decide. Legal issues aside though this father of a 14 year old boy with severe autism who knows that some day, some one, or some persons, will be responsible for caring for my son, hopes with all my heart that they  provide much, much, better care than Bryan Nevins received.

Mushroom, Fig & Goat Cheese Phyllo Purses

Not too long ago, I enjoyed a fabulous dinner at McCormick & Schmick's. One of the dishes we enjoyed was a Seared Walleye with a Phyllo Purse stuffed with Wild Mushrooms, Figs and Goat Cheese. My mother in law raved about the Phyllo Purse, even well after the dinner. The next day, I attempted to recreate the phyllo purse seeing that I had similar ingredients on hand. It was pretty close to the original flavor of the dish but my Mushroom, Fig & Goat Cheese Phyllo Purses were still really good. Here's my take on such a delicious restaurant creation...


 
In making this, I made some substitutions to use the ingredients I had. Instead of wild mushrooms originally used, I used portobello mushrooms which I caramelized and cooled. I also chopped up fresh black mission figs and sautéed them in a bit of butter until softened. In doing so, the natural sugars came out and really added some sweetness. I tossed the mushrooms and figs with softened goat cheese and seasoned with some salt and pepper. There was a sweet note to the original dish so I added a few teaspoons of sugar to taste. This mixture was placed in phyllo purses, which I made by buttering several layers of phyllo dough that I then cut into 4 x 4 inch squares. The filling was placed in the middle and the edges were gathered at the top to form the purse. To close the purses, a gentle twist of the gathered corners was all that was needed. The purses were then baked in a 400 degree oven for 7-10 minutes or until golden brown.

After biting into them, they brought back those delicious memories of our McCormick & Schmick's dinner. We thought that the purses were *almost* like the original but it lacked a teeny bit of sweetness. The next time I make this, I'll use honey instead of sugar and will add a bit more to hit that perfect note of sweetness.


Mushroom, Fig & Goat Cheese Phyllo Purses
original Joelen recipe inspired by McCormick & Schmick's

10 sheets of phyllo dough
1 stick of butter, melted
2 tablespoons oil or butter for sautéing
1 cup portobello mushrooms, chopped fine
2 black mission figs, chopped fine
4 oz goat cheese, softened
1 tablespoon sugar
salt & pepper to taste

Preheat oven to 400 degrees and have a baking sheet ready; set aside.

In a skillet, add a tablespoon of canola oil or butter and heat over medium heat. Add mushrooms and caramelize for 5-7 minutes. Remove from skillet and set aside to cool.

In the same skillet, add another tablespoon of canola oil or butter. Add the fresh figs and saute for 3-5 minutes. Remove from skillet and set aside to cool.

In a large bowl, combine the cooled mushrooms, figs and softened goat cheese. Add sugar and season with salt and pepper to taste. Set aside.

On your work surface, lay out one sheet of phyllo dough and butter completely. Top with another layer of phyllo dough sheet and butter completely. Repeat with the remaining phyllo dough sheets and layer on top of each other, buttering each sheet completely.

Using a chef's knife, cut the buttered stack of phyllo dough sheets into 4 x 4 inches. Carefully add a heaping tablespoon into the center of each phyllo dough square. Gather up the edges to create a purse and twist the top to seal. Brush the tops of each purse with melted butter and place on a baking sheet.

Bake purses in the preheated oven for 7-10 minutes or until golden brown. Allow to cool for 5 minutes before serving.

Association for Science in Autism Treatment: New Brunswick (Canada) is Already a Leader in Autism Treatment

During the recent election campaign CBC published on its web site an article by New Brunswick autism expert Dr. Paul McDonnell. The CBC headline read N.B. Can Be a Leader in Autism Services" and the article appeared on September 14 2010.   David Celiberti BCBA-D, President Association for Science in Autism Treatment, commented on that article pointing out that New Brunswick is already a leader in autism services. Dr. Celiberti is very familiar with New Brunswick's autism service delivery, having spoken in Fredericton and having met with parents, autism advocates and autism professionals here.  His comments on the CBC article can be found on the ASAT website under the title ASAT Responds to Canadian CBC's "N.B. Can Be a Leader in Autism Services" and are set out following this introduction. (The bold blue emphasis is added by me - HLD)
ASAT's recognition and encouragement to continue in our efforts here in New Brunswick are most welcome.

"ASAT Responds to Canadian CBC's "N.B. Can Be a Leader in Autism Services"

Saturday, October 23, 2010

I read with great interest your recent article about the state of services in New Brunswick (“N.B. Can Be a Leader in Autism Services," September 14, 2010). I do beg to differ about the title of the piece. New Brunswick is already a leader. To have amassed 800 trained agents of change in six years is nothing short of incredible and inspiring, particularly given the diversity of your province with respect to geography and language. Other Canadian provinces can look to New Brunswick for an exemplary model of how things could and should be for children with autism and their families.

There is a misconception that services in the United States are superior to that of our neighbors to the north. I can assure you that children with autism in rural areas and in economically depressed areas of the U.S. do not always access state of the art, science-based treatment such as those based on applied behavior analysis. In many cases throughout the US, children with autism receive poor quality behavior analytic services that may be lessened if providers were able to access more intensive training and networking opportunities similar to what is being offered in your province. Part of the Association for Science in Autism Treatment (ASAT)'s mission is to help close that gap through information dissemination, and we are keenly interested in the efforts of leaders like yourself developing, implementing, and evaluating systems.

And like other true leaders, you have looked critically at your accomplishments with an eye toward making every year of service delivery better than the previous year. We applaud your recognition that treatment parameters such as intensity need to be tailored to each child to maximize gains. When resources are scarce, this individualization can be an arduous task, but nonetheless critically important. Equally important is the need to communicate to government officials, tax payers and other stakeholders that immense financial savings are attached to doing right by our children when they are young.

It is unfortunate that funding for parent training is not more abundant. Optimal outcomes for children with autism are predicated on the support of educated, informed and skillful parents. Promoting carryover, ensuring consistency, and enhancing skill development across all environments are crucial roles for parents, but parents require support and training to assume these crucial roles. Your stated concerns and insights about the dearth of services for adults are much appreciated, and reflect the challenges that we have here in the U.S as well.

Families of children with autism in New Brunswick are blessed. Keep fighting the good fight.

David Celiberti, Ph.D., BCBA-D, President
Association for Science in Autism Treatment

PETS-De-NONNE or NUN’S FARTS

BEIGNETS SOUFFLÉS or DONUT PUFFS


It took me quite a long time until I was fluent in French. The common belief among expats, the old adage one hears over and over again as you are struggling with your verb agreement, the gender of nouns and the inexplicable plus-que-parfait, is that it takes five years no matter what you do. Others merely claim that when you begin dreaming in a foreign language then it is no longer foreign. Learning catch as catch can, picking up words and phrases from television, books (don’t keep relying on that dictionary!), spouse and, heaven forbid, the children, slowly but surely I came to actually speak – and dream in – French. All of my years of high school and college French got in the way, hampering, hindering instead of helping as I kept hesitating, tripping over my words for fear of getting it wrong, of being admonished by some invisible professor, but I finally arrived.

Now, husband and I, being avid and passionate readers, drink up books like there is no tomorrow, swimming in and out of decades and centuries, Montaigne and Balzac, Austen and Dickens, Swift and de Toqueville all sit happily on our shelves alongside more contemporary fiction, history books and murder mysteries. We’ve spent years wandering in and out of centuries as we weave in and out of conversations, cultures, countries, and all of this together has caused us to simply pare our language down to the necessary, the clear, the correct and proper. Our first concern has always been being understood by others wherever we are, to whomever we are speaking, in whichever language and culture we are in. When one travels, moves about, there is no time to catch up on the slang, the common expressions, the latest word fad. And yes, I must also admit, that we are rather language snobs, in love with words; my husband reads dictionaries and encyclopedias while I curl up at night with my beloved Roget’s Thesaurus. We simply love words, their sounds, their meaning, their origin. And language. Foreign language. A favorite dinnertime game of ours with our boys was comparing words and phrases between the many languages we have studied as a way to make our multi-lingual lifestyle more a game than a burden. So twenty-some years together, we all speak correctly, use big words and, as those of you who have met me know, I do indeed speak like I write.


But of course it doesn’t stop there. We aren’t really snooty language snobs. As much as we strive to speak correctly, we love us some good old slang and curse words and silly expressions and weird-sounding names for things, and they all play a part in our day to day. Oh, maybe not outside of the house, but certainly inside. We love rolling the other’s curse words and dirty language, les gros mots, around on our tongues like a sharp-biting mouthful of whiskey, let a slang word or two slip out here and there in the middle of a family discussion, using the odd, unusual and fun to describe the things and people around us, a way to learn and practice, have fun and be silly. But between the proper way to speak to others and the silly word games we play together, never the twain shall meet.

But accidents happen. When one lives in a foreign language, skips from one language to another, mistakes happen, the occasional faux pas slips out and trips you up, earning smirks and stares, the occasional dirty look or shocked expression or even a snort of laughter from the spouse. Like the time early in our marriage when JP used a less than savory sexual expression in the place of “Beat it, Injun!” when describing a scene from an old black & white Lone Ranger episode to my family. Or when, after years of my using the French word bordel to indicate a complete mess, my husband (from whom I picked up the word) kindly pulled me aside and said “Don’t use that word in front of my parents! It’s vulgar!” Thank you very much for telling me after how many years? Normally cautious and self-conscious with how we speak, it isn’t always easy to differentiate between the normal, the usual and the vulgar when trying to pick up the other’s language. Oh, some words or expressions are clearly off limits once we step outside the house, but others, well, there is a fine line to step over as words are magically transformed from the rude to the common. Language, after all, does evolve. And sometimes, well, we are just a little bit fascinated by an expression and end up using it anyway, just for the fun of it.


And this brings me to donuts. I bake with the Daring Bakers, a wonderful baking experience led by the ever-wonderful Ivonne and Lis! The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up and Lori asked us all to make doughnuts or donuts. Now, she did offer us recipes for regular yeast donuts, baked or fried, and I have always wanted to make yeast-risen donuts. But because of both the lack of time and interested eaters (I mean, who doesn’t like donuts? How do I end up living with people like this?) I decided to make something easier and much lighter. Pets-de-Nonne. Nun’s Farts. Yes, you read that correctly, Nun’s Farts! I must admit that I have long wanted to make these delicate little treats if for nothing but the name. Pets-de-Nonne rolls off the tongue in a joyous tumble of giggles, hands clasped to the mouth, eyes dancing with delight like some schoolgirl who let loose a silly word in the middle of history class. Grown woman that I am, discovering foods with daring, vulgar, even slightly obscene names still has the power to amuse me. Like couilles du pape, pope’s well…. all I need to say is that they are a common name for a type of oval purple plum, or Gratte Cul, hmmm check your French-English dictionary please, a common name for Briar or Wild Rose (think of how and where it scratches) and a little cheese called Trou du Cru, a small cow’s milk cheese which when said much too quickly will come out trou du c**. Just plain silly, if you ask me, right? But after all of these many years I am smart enough to ask husband if it is okay to use this name outside of the house. Pets-de-Nonne, after all, is written there in bold black and white in his favorite food bible, Les Meilleures Recettes de Françoise Bernard … but is nowhere to be found in my Larousse Gastronomique. “Well,” explained husband, “of course it isn’t, it is a vulgar nickname for those beignets.” “But your Françoise Bernard has it in her cookbook!” “Oh, really?” Yes, and so it goes, the evolution of language. And the fun of it all.

Pets-de-Nonne are simply dainty little dollops of froth, light as air (or light and airy as a nun’s fart, I am assuming), dusted with a shower of icing sugar like snow on a bright winter’s day. Made from choux pastry dough, fried instead of baked, pushed off of a teaspoon into hot oil, Pets-de-Nonne float lazily up to the surface and puff up before your very eyes, turning a glowing, gentle golden color, like sunlight. Allow them to deepen in color a bit to make sure the dough is cooked all the way through, scoop them up and douse them quickly with sugar and pop them into your mouth one glorious beignet at a time. So light, they melt in your mouth, a delicate bit of dough, a sweet afterthought of sugar, and you will be left utterly…speechless.


And they smell divine!

We’ve had an overwhelming response to the Plate to Page workshop we announced earlier this week. I thank everyone of you who emailed, tweeted and spread the word.

If you really want to join the four of us for this intensive, hands-on food blogging experience then register now! – we’ve had a big rush and there are only a few spots left. Registrations have come in from South Africa, Canada, USA, Italy, UK and Holland and you wouldn't want to miss this exciting new concept in Food Blogging Workshops: this is more than a conference, this is a working weekend, a complete learning experience specifically designed for the food blogger who yearns to hone his or her writing, food styling and food photography skills. And have a great time while doing it!

PETS DE NONNE (Nun’s Farts) or DONUT PUFFS
Beignets Soufflés, Soufflé Donuts made from a classic choux pastry dough, fried instead of baked

5 ½ Tbs (2.8 oz/ 80 g) unsalted butter
1 cup (1/4 litre) water
¼ tsp salt
1 cup (125 g) flour
4 large eggs
vegetable or neutral oil for frying
Powdered/confectioner’s/icing sugar for dusting


Place the butter, water and salt in a saucepan and warm over medium-low heat until the butter is completely melted. Take the saucepan off of the heat and add the flour all at once and stir with a wooden spoon until well blended with the liquid. Return the pan to the heat and, stirring vigorously, cook until the dough holds together in a ball and pulls away from the sides of the pan and no longer sticks to the wooden spoon.


Remove from the heat. Using the wooden spoon, add the eggs one at a time, stirring vigorously after each addition until blended. Then continue with the rest of the eggs one by one. The choux dough will be thick, smooth and very creamy.


Heat the oil in a deep-fryer or large pot to a depth of about ¾ inch. When a pinch of the dough dropped into the oil sizzles and then cooks golden brown, the oil is hot enough. Drop the dough in by teaspoonfuls, only about 6 at a time. They cook very quickly and you want to have only a manageable amount to take care of. As they cook, carefully flip them around so they cook evenly on both sides.


Once they puffed up and are a deep golden brown all over, then lift them out of the hot oil and let drain on paper towels. While they are still hot, and as the next batch starts to cook, sprinkle the Pets-de-Nonne with powdered/confectioner’s sugar and gently toss to coat. Serve and eat immediately while they are still warm.



Cupcakes & Cocktails: Guilty Pleasurez

Not too long ago, I hosted a Cupcake Bootcamp. It was a great time with friends and cupcakes, naturally! One of my friends that came was Tracey, who actually just started up her cupcake company called Guilty Pleasurez. She specializes in cupcakes flavored after her favorite cocktails. I recently had the opportunity to taste some of her amazing creations and here's my review...

Tracey's cupcakes definitely are amazing. I love her concept of cupcakes and cocktails, which are perfect for parties or just to indulge in a sweet treat. I had 7 cupcakes to taste test and each were all beautifully decorated, deliciously flavored and all very different...

Strawberry Margarita
This cupcake involves a strawberry cake filled with a strawberry margarita filling and topped with a strawberry margarita buttercream icing. I found the flavor to be very good with a dominant strawberry flavor and a subtle lingering taste of liquor afterward. 

Cognac
This cupcake involves chocolate cake with mini chocolate chips filled with a Courvoisier cream filling and topped with Courvoisier buttercream icing. This cupcake was very strong in flavor so if you like cognac, this one's for you!

Fuzzy Navel
This cupcake involves vanilla cake filled with Peach Schnapps and Orange Patron liquor cream filling then topped with Peach Schnapps, Orange Patron and splash of vodka buttercream icing. It was light, refreshing and fruity with a nice flavor of peach and orange!

Amaretto
This cupcake involves Madagascar vanilla cake filled with a Disaronno Amaretto cream filling and topped with a Disaronno Amaretto buttercream icing. This cupcake was probably the most subtle in flavor. The amaretto was just enough for a hint but the cake was especially moist.

Hypnotize Me
This cupcake involves vanilla cake filled with a Hypnotic cream filling then topped with a Hypnotic buttercream icing. I loved the pretty hue of blue and the flavor was right on. It was perfect - not to strong, not to subtle.


Apple Martini
This cupcake involves apple spice cake filled with apple martini filling and topped with a apple martini buttercream icing. I liked this cupcake for its filling and buttercream. It was a moist cake too and had a nice subtle hint of apple throughout.

French Martini
This cupcake involves vanilla cake filled with raspberry schnapps, vodka and pineapple juice in a cream filling then topped with raspberry, vodka and splash of pineapple juice in a buttercream icing. This was absolutely my favorite of the bunch! It had a nice fruity flavor without too strong of a liquor aftertaste. Yum!

All of these cupcakes can be made to order and also delivered within the Chicagoland area. Tracey can even create custom cocktail cupcakes for you too. Check out her site, Guilty Pleasurez for more information on other flavors - both with and without alcohol!

Pumpkin Seeds…that’s why we carve pumpkins right?

Another post for the #GreatHallowTweet!  This is the brain child of Renee from Flamingo Musings.  The widget on the side bar show everyone who is playing and makes it easy for you to “hop” from one participating blog to the next!  So from October 25th to the 31st, just click on any of these links and hop from blog to blog. Fun! Frolic! Mayhem! From ghoulish recipes to please monsters of all ages, to general insanity, make the rounds everyday to see what new surprises might be lurking around that dark corner. You know - the one with the broken streetlight and creepy shadows? BWAHAHAHAHA!

In out house on of the favorite things about Halloween is being able to carve the pumpkins.  Great scary faces, some silly, sometimes we even make them sad…but really our goal is the pumpkin seeds.  We LOVE the seeds.  Roasted up nice and crispy with a spicy and salty seasoning blend…

pumpkin seeds 004

Roasted Pumpkin Seeds

Preheat oven to 425F

Ingredients:

1/2 stick of butter (melted)
2 tsp Worcestershire Sauce
2 tsp garlic powder
1/2 tsp onion powder
1 tsp sea salt
1/4 tsp black pepper
1/4 tsp white pepper
pinch cayenne pepper
1/4 tsp paprika
1/4 tsp smoked paprika

Directions:

  • Mix and stir in cleaned and dried pumpkin seeds and place on a baking sheet.
  • Place in the oven and stir every 5-7 minutes or until brown and crisp.

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Meatball Lasagna

Lasagna is definite a great dish to enjoy all year, but even more during the cooler months. I've made lasagna a few different ways and I'm always in search of new recipes. This Meatball Lasagna was meaty, hearty and really comforting, especially for the chilly nights we've been having here lately. Filled with homemade meatballs, italian sausage and cheese, this recipe is sure to be a family favorite!

Lasagna is one of those comforting dishes I really like making. It allows me to use random things I have, bake it with pasta and cheese and enjoy it for a couple of days so flavors can meld. This recipe originally called for fresh pasta sheets but I used oven ready pasta instead. Homemade meatballs are made and used in the recipe but you can certainly use frozen meatballs out of convenience. Italian sausage links are broiled and thinly sliced and also used in the recipe but you can use ready to serve Italian sausage and slice to save some time too. Three kinds of cheeses make this lasagna delicious as well. Pecorino Romano, mozzarella and ricotta are all used, each having their own cheese layer within the dish. Sounds rich and hearty right? It sure is and it's even better the next day (if it lasts that long)!

Meatball Lasagna
recipe adapted from Martha Stewart

Meatballs:
1/2 cup fresh breadcrumbs
3 tablespoons whole milk
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
3/4 pounds ground beef, preferably chuck
3/4 pounds ground pork
2 large, whole eggs, lightly beaten
2 large egg yolks, lightly beaten
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons finely chopped fresh oregano
3/4 cups freshly grated Parmesan cheese
Coarse salt and freshly ground pepper
Dried breadcrumbs, for work surface
Olive oil, for frying
Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.

Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.


Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long;
repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.


Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.


Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.
Lasagna
1 lb oven ready lasagna pasta sheets
Coarse salt
10 cups homemade or store-bought pasta sauce
Meatballs prepared as noted above
1 1/3 cups freshly grated pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg
1 cup shredded mozzarella cheese


Preheat oven to 450 degrees.

Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.
Layer pasta sheets over the sauce to cover the bottom of the baking dish. Top with with more sauce to cover the pasta; set aside.

In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and layer with lasagna sheets to cover as needed.

In the same bowl, toss sausages with 1/3 cup pecorino Romano. Spread evenly in baking dish over the lasagna sheets. Pour over 1 cup sauce, and layer with lasagna sheets to cover as needed.

In a medium bowl, combine cubed mozzarella with 1/3 cup pecorino Romano.
Spread evenly in baking dish over the lasagna sheets. Pour over 1 cup sauce, and layer with lasagna sheets to cover as needed.

In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg. Spread evenly in baking dish over the lasagna sheets. Pour over 1 cup sauce, and layer with lasagna sheets to cover as needed.

Cover lasagna with aluminum foil. Bake in the preheated oven for 1 hour. Remove from oven, remove the foil and sprinkle with shredded mozzarella cheese. Place back in the oven and bake for another 20-30 minutes until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

FROM PLATE TO PAGE

Once upon a time, there were four food bloggers brought together by a love of good food, great writing, the passion for beautiful food styling and photography and the desire to work, improve and move ahead in their respective careers. Time and space separated them, but they soon found that close contact and mutual help, encouragement, advice and support (and the more than occasional good hearty gossip and laugh) was a much needed and necessary part in their lives as food bloggers. Slowly, each one of us, Jeanne, Ilva, Meeta and Jamie, with the help of the others, began fulfilling our individual aspirations, moving beyond what we had begun and we now each have one steady foot in our blogs and the other stepping into the world of freelance careers. Some imagine that what we do, the writing and storytelling, the stunning food photography, is a simple task, some hidden, secret talent we are born with, but we know that it is hard work, a continual learning experience, something we constantly strive for and reach beyond. And learning from each other, guiding, sharing, critiquing are vital for becoming what we desire to become and going where we want to go.


We now want to share that with others. Here, dear readers, is what we are thrilled to share with you:

We have created From Plate to Page, an intensive hands-on food photography and writing workshop aimed at food bloggers, writers and photographers looking to enhance and hone their photography and writing skills while finding their own unique style and voice, both for their blog and for professional work. This exciting, one-of-a-kind workshop will help pull you out of your creative rut and start you on your way to a more professional style.

Rather than follow the traditional food blogging conference style, From Plate to Page is a workshop set up to allow active participation by each attendee in the ultimate learning experience. Working alongside Jeanne, Meeta, Ilva and myself, each one of whom has turned her own blog into a springboard for a successful freelance writing or photography/styling career, participants will spend an extensive part of the weekend working on assignments designed specifically for the food blogger. All dedicated activities throughout the weekend will be the source of a writing or photography experience followed by analysis, critique and discussion.


By keeping the group small, no more than 10 participants, it will be possible to present topics in a practical and collective way, with group participation at every step. Over the course of the weekend we will work individually or in teams to complete assignments in both writing and photography. This will include plenty of one-on-one contact with the workshop leaders in a relaxed and social atmosphere where it will be possible to ask questions, share ideas and practical experience far more freely than in a large auditorium. Evenings will be dedicated to critique, discussion and analysis, helping you to understand, reflect upon and improve your work. Oh, and don't forget the fun!

If you do not know the work of my three talented partners, do check out their blogs:

* Ilva Beretta of Lucullian Delights
* Jeanne Horak-Druiff of CookSister!
* Meeta Khurana Wolff of What’s for Lunch, Honey?


Go to the From Plate to Page blog for details, program and more information! The first Plate to Page Workshop is limited to 10 participants so first registered, first served! Don’t miss this great weekend!

Τράπεζες ζόμπυ ρημάζουν ΗΠΑ - ΕΥΡΩΠΗ


Τρομακτικοί είναι οι αριθμοί που αφορούν στο κόστος της διάσωσης των αμερικανικών και ευρωπαϊκών τραπεζών με χρήματα των κυβερνήσεων των ΗΠΑ και των χωρών - μελών της ΕΕ συν των αρμόδιων οργάνων της ευρωπαϊκής ολοκλήρωσης. Oπως υπολογίζει το αμερικανικό περιοδικό "Νιούζγουικ", στις ΗΠΑ το ποσό αυτό ανέρχεται στο ασύλληπτο ύψος των 3,7 τρισεκατομμυρίων δολαρίων και στην ΕΕ σε 2 περίπου τρισεκατομμύρια δολάρια!
Γιώργος Δελαστίκ
Τα αστρονομικά αυτά ποσά μετακυλίονται ουσιαστικά στις πλάτες των Αμερικανών και των Ευρωπαίων φορολογουμένων και ακριβώς αυτή είναι η αιτία της υστερίας πανευρωπαϊκής επιβολής μέτρων εξουθενωτικής λιτότητας που διαπερνά πλέον την πολιτική των κυβερνήσεων όλων των κρατών - μελών της ΕΕ. Oλα αυτά τα παραμύθια περί χωρών και λαών της Ευρώπης που δήθεν ζούσαν με δανεικά εις βάρος των Γερμανών, όλο αυτό το αμόκ απολύσεων εκατομμυρίων δημοσίων υπαλλήλων στις χώρες της ΕΕ, όλη αυτή η φρενίτιδα αύξησης των ορίων ηλικίας συνταξιοδότησης, όλη αυτή η αρπακτικότητα μείωσης των μισθών και των συντάξεων αποσκοπούν στην παραπλάνηση των πολιτών, προκειμένου να μπορέσουν οι κυβερνήσεις να αρπάξουν από τους εργαζόμενους και τους συνταξιούχους όσο περισσότερα χρήματα μπορούν για να καλύψουν όσο το δυνατόν μεγαλύτερο μέρος των ασύλληπτων ποσών που έχουν χαρίσει στους τυχοδιώκτες τραπεζίτες.
Αυτή είναι η πραγματική αιτία της πανευρωπαϊκής λιτότητας. Oλα τα άλλα που ακούγονται και γράφονται, ακόμη και όταν έχουν πραγματική υπόσταση προβλημάτων, στην παρούσα φάση λειτουργούν μόνο ως προσχήματα. Σε καμιά περίπτωση η λύση τους δεν προϋποθέτει αυτό το αμόκ λιτότητας για τους λαούς.
Είναι γελοίο π.χ. να ισχυριζόμαστε ότι ο Σαρκοζί καλώς προωθεί τη μεταρρύθμιση του ασφαλιστικού σήμερα, το 2010, κάνοντας τη Γαλλία άνω - κάτω και βγάζοντας εκατομμύρια Γάλλους στους δρόμους, επειδή η χορήγηση των συντάξεων στη χώρα αυτή θα παρουσιάσει πρόβλημα το... 2050!!!
Παράλληλα, αυτή τη στιγμή κυρίως στις ΗΠΑ, αλλά και στην ΕΕ συντελείται μια ακόμη ληστεία των τραπεζών - αυτή τη φορά εις βάρος όσων έχουν καταθέσει σε αυτές, μέσω της πολιτικής των σχεδόν μηδενικών επιτοκίων. Γλιτώνοντας τους τόκους, μόνο στις ΗΠΑ οι τράπεζες υπολογίζεται ότι αντικειμενικά αφαιρούν από τους καταθέτες περίπου... ένα τρισεκατομμύριο δολάρια τον χρόνο!
Οι τράπεζες όμως "γδέρνουν" και όσους δανείζονται από αυτές. Το 2007, κατά μέσο όρο στις ΗΠΑ οι τράπεζες δανείζονταν από τη FED, την κεντρική τράπεζα, με επιτόκιο 5,25% και χορηγούσαν π.χ. στεγαστικά δάνεια με επιτόκιο 6,4%. Στην περίπτωση αυτή δηλαδή είχαν κέρδος μια διαφορά επιτοκίου 1,15%.
Σήμερα η FED δανείζει στην ουσία δωρεάν τις αμερικανικές τράπεζες: έχει ρίξει το επιτόκιό της στο τελείως συμβολικό ύψος του 0,25% (!), μειώνοντάς το δηλαδή κατά 5 ολόκληρες εκατοστιαίες μονάδες. Ομως οι τράπεζες αυτές χορηγούν σήμερα στεγαστικά δάνεια με επιτόκιο... 6,1%! Το επιτόκιο χρηματοδότησής τους μειώθηκε δηλαδή κατά 5 μονάδες, αλλά αυτές μείωσαν το επιτόκιο των στεγαστικών δανείων τους μόλις κατά 0,3 μονάδες και έτσι έχουν πλέον κέρδος μια διαφορά επιτοκίου... 5,85% από 1,15% που είχαν το 2007! Το κέρδος τους δηλαδή αυξάνεται πάνω από 500%!
Ανταμείβονται δηλαδή ουσιαστικά επειδή προκάλεσαν την παγκόσμια οικονομική κρίση!
Αυτή η πολιτική έχει δύο σοβαρότατες παρενέργειες, πέραν της κραυγαλέας ληστείας εις βάρος των εργαζομένων, των καταθετών και των δανειστών.
Πρώτον, καθώς απορροφά τεράστια κονδύλια από την πραγματική οικονομία, βαθαίνει την κρίση, καταστρέφει επιχειρήσεις που παράγουν προϊόντα και υπηρεσίες, αφού ούτε ο κόσμος έχει τόσα λεφτά για να ψωνίσει τα προϊόντα ή τις υπηρεσίες τους ούτε οι τράπεζες δανείζουν τις επιχειρήσεις για να συνεχίσουν τις παραγωγικές δραστηριότητές τους.
Αυτή η πολιτική στραγγαλίζει έτσι την οικονομία αντί να βοηθήσει την ανάπτυξη και μέσω αυτής την έξοδο από την κρίση.
Δεύτερον, αποτρέπει κάθε εξυγίανση του τραπεζικού συστήματος, κρατώντας μέσα στο παιχνίδι τράπεζες που θα έπρεπε να είχαν κλείσει. "Οι ΗΠΑ και η Ευρώπη είναι ακόμη γεμάτες με "τράπεζες - ζόμπι" που θα είχαν χρεοκοπήσει, αν δεν ήταν οι κυβερνητικές εγγυήσεις, τα σχεδόν μηδενικά επιτόκια και οι αγορές περιουσιακών στοιχείων από τις κεντρικές τράπεζες" γράφει χαρακτηριστικά το "Νιούζγουικ".
ΑΔΙΕΞΟΔΟ
Δεν υπάρχει λύση με ίδια πολιτική
Οσο συνεχίζεται αυτή η γραμμή των κυβερνήσεων απέναντι στις τράπεζες, όχι μόνο δεν πρόκειται να υπάρξει έξοδος από την κρίση, αλλά θα οδηγηθούμε αναπότρεπτα και στο σπάσιμο μιας ακόμη τραπεζικής "φούσκας", καθώς θα απαιτηθεί να διασωθούν πάλι οι τράπεζες που είναι αντικειμενικά χρεοκοπημένες και που έχουν σωθεί με τα λεφτά των κυβερνήσεων - δηλαδή των φορολογουμένων. Γιατί να κλείσει μια χρεοκοπημένη τράπεζα όταν χρηματοδοτείται από την αμερικανική FED ή την Ευρωπαϊκή Κεντρική Τράπεζα με 0,25% ή 1% επιτόκιο με χρήματα των φορολογουμένων, τα οποία καταλήγουν σε μεγάλο μέρος τους στις τσέπες των τραπεζικών στελεχών ως μπόνους εκατομμυρίων και στα χρηματοκιβώτια των μετόχων ως μερίσματα;

Το άρθρο έχει δημοσιευθεί στο Εθνος την 22-10-2010.

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