Autism hope for the future lies in autism research and the US leads the world in autism research.
I can not say it often enough. Thank you America. Thank you President Obama.
CHOCOLATE CINNAMON MACS WITH ORANGE & CHESTNUT
FALLING INTO FALL
My son shakes his head in dismay and disappointment as he stares at the screen. “You are doing it all wrong,” he exclaims, speaking to me as if I was a wayward, naughty child caught with my hand in the cake batter, chocolate smeared across my face. He grabs the laptop and begins to scroll through other blogs that he has discovered, pointing out that I, too, need to reduce my words to the bare minimum and simply offer my readers recipes and only recipes, easy to make, easy to find, easy to access. “Who wants to read through long, rambling stories on a food blog?” I have heard, sadly I might add, the same or something similar from my husband and older son as well. “But what,” I ask them, my heart pounding, breath coming short and fast, “do I do with my stories? I am, after all, first and foremost a writer! I can’t just stop writing, can I? You know what they say… A writer writes….always!”
And my darling, talented friend Nanette tells me that I am limiting myself too much, trying to contain my writing to food and that I should expand my platform. And maybe she is right. Yes, okay, Nanette is always right. But what’s a girl to do, a girl with limited time and limited finances?
So my solution is this: alternate my posts, every other one a story, every other one a recipe. More or less. And so it goes.
I have been away too long. New Orleans, Florida, Oman. Out of the loop. Behind. Shamefully behind. Deeba was left all alone to handle Mactweets but happily our little Mac Attack challenge was left in perfect hands. She selected and posted this month’s challenge while I was off wandering the world, watching American television shows about serial killers and enjoying myself. The theme she offered us was Seasonal Macarons and as we roll gently and lazily into my favorite season, autumn, this couldn’t delight me more. Thoughts of October in Tuscany, cooking and snapping photos in Italy and talking passionately about what I love the best, writing, is filling up every waking hour and dotting every conversation as we finalize details for our second From Plate to Page workshop. I have always loved fall the best, maybe because I grew up in a place where fall just doesn’t exist. I adore the cool, crisp weather, the clear blue skies, the gentle breeze that floats through the house when we throw the French windows open onto a beautiful autumn day. Strolls through the vineyards or a romp in the woods with Marty and JP are comforting and enjoyable. The trees turn rustic, mellow, gorgeous, fading from green to burnished reds and matted orange. Summer with just a hint of winter, the promise of holidays and my world turns into a place I want to stay forever.
And the food! Yes, I’ll miss summer’s cherries and plums, peaches and nectarines, but autumn fruits are beginning to show up now, teasing and tempting and inspiring thoughts of Halloween, Thanksgiving and the approach of the holidays. Rosh Hashana, the Jewish New Year, highlights apples and sweet golden honey, almonds and hazelnuts, an abundance of foods of the earth in greens and golds, creamy browns and deep purple. Figs and pears and mushrooms of all sorts tumble from rough wooden crates lined up at the Primeur’s stall whispering to me, inviting me to take them home. And citrus. Oranges and grapefruit make their first tentative appearance and nothing means cold weather to me better than the oranges and yellows of citrus, my childhood rushing back to me with each glimpse of those fragrant heaps of fruit.
Yes, I love autumn best of all. But what do I love so much to inspire a seasonal macaron? The first thing that popped into my mind was orange and chocolate. This combination of flavors brings back family holidays with a bound: each year we offer ourselves elegantly beribboned sachets of chocolate-covered candy orange peel from the best chocolatier in Nantes, slowly savoring them one by one as we sit side by side on the livingroom sofa of an evening. Orange and chocolate together remind me of autumn as it slips into winter, as one Jewish holiday fades into another, bringing us closer together mother, father, sons and brothers.
And chestnuts. How I love chestnuts in both savories and sweets. A wonderful chestnut layer cake beautifully layered with chocolate-chestnut cream and covered in chocolate buttercream is a favorite dessert, astonishing friends who clamor for more. Who thinks of autumn or winter without thinking of chestnuts…roasting over an open fire, imparting a fabulous, earthy, woodsy scent, wrapping us in a blanket of memories?
Chocolate cinnamon macarons – cinnamon synonymous with baking, warm, toasty kitchens, scrumptious holiday snacks and lazy Sunday mornings – sandwiching a rich, creamy dark chocolate ganache. And more: in half the macarons I placed a dollop of tangy, sweet and bitter orange marmalade and in half I added a smear of chestnut cream. What flavors say autumn more than chocolate combined with orange or chestnut?
MY FAVORITE CHOCOLATE MACARONS
7.2 oz (200 g) confectioner’s/powdered sugar
4 oz (115 g) ground blanched almonds
3 large egg whites (about 3.8 – 4 oz/ 110 – 112 g)
1 oz (30 g) white granulated sugar
1 Tbs unsweetened cocoa powder
½ tsp ground cinnamon
Prepare 2 large baking sheets. On 2 large pieces of white paper the size of your baking sheets, trace 1 – inch diameter circles (I used the wide end of my pastry tip) evenly spaced, leaving about ¾ - 1 inch between each circle. This will be your template to help you pipe even circles of batter onto the parchment paper. You will be able to reuse these endlessly. Place one paper on each baking sheet then cover with parchment paper. Set aside. Prepare a pastry bag with a plain tip.
Sift the powdered sugar, the ground almonds, the cocoa powder and the cinnamon together into a large mixing bowl. Set aside.
In a standing mixer or with a hand mixer, whip the egg whites for 30 seconds on low speed then increase speed to high and whip until the whites are foamy. Gradually add the granulated sugar as you continue to whip the whites until you obtain a glossy meringue and all of the sugar has been beaten in. The meringue will be very stiff (turn the bowl upside down over your head and they shouldn’t move) and be dense like marshmallow.
Gently but firmly fold the whipped whites into the powdered sugar/ground almonds/cocoa, using a silicon spatula or the equivalent, turning the bowl as you lift and fold, making sure you fold in all the dry ingredients completely. When the batter is ready to pipe, it should flow from the spatula like lava or a thick ribbon. To test to see if you have folded it enough, drop a small amount onto a clean plate and jiggle it slightly. The top should flatten, not remain in a point. If it doesn’t flatten, give the batter a few more folds and test again. You can also fold the powdered mixture into the meringue if it is easier for you.
Fill your pastry bag with the batter. Pipe circles onto the parchment paper, using the traced circles on the template sheets to guide you, holding your pastry bag above each circle and piping into the center. DO NOT FORGET TO CAREFULLY REMOVE THE WHITE PAPER TEMPLATE FROM UNDERNEATH THE PARCHMENT PAPER. YOU DO NOT WANT THIS TEMPLATE TO GO IN THE OVEN!
Preheat your oven to 280°F (140°C).
Allow the macarons to sit out for about an hour or even longer if the shells are not ready to bake. The top of each shell should form a “skin” (it will feel like it hardened a bit when gently touched and not stick to your skin). Bake the shells for 15 – 25 minutes, depending on their size (when I touched macs that were not quite done, the top jiggled a bit as if there was still a bit of liquid batter between the top and the “feet” so I let it continue to bake another minute.) I turn the trays back to front halfway through the baking.
Remove the tray from the oven and immediately slide the parchment paper with the shells off of the hot baking sheet and onto a surface, table or countertop. Allow to cool completely before sliding the shells very gently off of the parchment by slipping a metal cake spatula under the shell as you lift it up or by peeling the parchment paper from the back of the shells. Be careful or the center of the shell risks sticking to the parchment.
When the macaron shells are cool, pair the shells up evenly, each with a matching partner. Smear a half teaspoon or more of either orange marmalade or sweetened chestnut cream onto the bottom shell of each pair. Pipe a dollop, about a teaspoon, of ganache filling on top of the marmalade or chestnut cream. Carefully sandwich the shells together.
CHOCOLATE GANACHE
Feel free to use a bittersweet or semisweet chocolate or any of the flavored chocolates now available – orange chocolate, for example, in your ganache.
Optional but highly recommended
A few tablespoons bitter or sweet orange marmalade
A few tablespoons vanilla-scented sweetened chestnut cream
½ cup (125 ml) heavy cream
4 ¼ oz (120 g) Lindt Excellence 70% Dark Chocolate (I used Doux) or your favorite chocolate
Chop the chocolate and put in an appropriately-sized pyrex (heatproof) bowl. Heat the cream in a saucepan gently until it comes just to the boil. Pour the cream over the chopped chocolate and stir until all of the chocolate is completely melted and the mixture is smooth and luxurious. Allow to cool to room temperature, stirring occasionally. It should thicken to a spreading/piping consistency. If you need to, speed up the process by placing in the refrigerator until desired spreading/piping consistency, stirring occasionally.
My son shakes his head in dismay and disappointment as he stares at the screen. “You are doing it all wrong,” he exclaims, speaking to me as if I was a wayward, naughty child caught with my hand in the cake batter, chocolate smeared across my face. He grabs the laptop and begins to scroll through other blogs that he has discovered, pointing out that I, too, need to reduce my words to the bare minimum and simply offer my readers recipes and only recipes, easy to make, easy to find, easy to access. “Who wants to read through long, rambling stories on a food blog?” I have heard, sadly I might add, the same or something similar from my husband and older son as well. “But what,” I ask them, my heart pounding, breath coming short and fast, “do I do with my stories? I am, after all, first and foremost a writer! I can’t just stop writing, can I? You know what they say… A writer writes….always!”
And my darling, talented friend Nanette tells me that I am limiting myself too much, trying to contain my writing to food and that I should expand my platform. And maybe she is right. Yes, okay, Nanette is always right. But what’s a girl to do, a girl with limited time and limited finances?
So my solution is this: alternate my posts, every other one a story, every other one a recipe. More or less. And so it goes.
I have been away too long. New Orleans, Florida, Oman. Out of the loop. Behind. Shamefully behind. Deeba was left all alone to handle Mactweets but happily our little Mac Attack challenge was left in perfect hands. She selected and posted this month’s challenge while I was off wandering the world, watching American television shows about serial killers and enjoying myself. The theme she offered us was Seasonal Macarons and as we roll gently and lazily into my favorite season, autumn, this couldn’t delight me more. Thoughts of October in Tuscany, cooking and snapping photos in Italy and talking passionately about what I love the best, writing, is filling up every waking hour and dotting every conversation as we finalize details for our second From Plate to Page workshop. I have always loved fall the best, maybe because I grew up in a place where fall just doesn’t exist. I adore the cool, crisp weather, the clear blue skies, the gentle breeze that floats through the house when we throw the French windows open onto a beautiful autumn day. Strolls through the vineyards or a romp in the woods with Marty and JP are comforting and enjoyable. The trees turn rustic, mellow, gorgeous, fading from green to burnished reds and matted orange. Summer with just a hint of winter, the promise of holidays and my world turns into a place I want to stay forever.
And the food! Yes, I’ll miss summer’s cherries and plums, peaches and nectarines, but autumn fruits are beginning to show up now, teasing and tempting and inspiring thoughts of Halloween, Thanksgiving and the approach of the holidays. Rosh Hashana, the Jewish New Year, highlights apples and sweet golden honey, almonds and hazelnuts, an abundance of foods of the earth in greens and golds, creamy browns and deep purple. Figs and pears and mushrooms of all sorts tumble from rough wooden crates lined up at the Primeur’s stall whispering to me, inviting me to take them home. And citrus. Oranges and grapefruit make their first tentative appearance and nothing means cold weather to me better than the oranges and yellows of citrus, my childhood rushing back to me with each glimpse of those fragrant heaps of fruit.
Yes, I love autumn best of all. But what do I love so much to inspire a seasonal macaron? The first thing that popped into my mind was orange and chocolate. This combination of flavors brings back family holidays with a bound: each year we offer ourselves elegantly beribboned sachets of chocolate-covered candy orange peel from the best chocolatier in Nantes, slowly savoring them one by one as we sit side by side on the livingroom sofa of an evening. Orange and chocolate together remind me of autumn as it slips into winter, as one Jewish holiday fades into another, bringing us closer together mother, father, sons and brothers.
And chestnuts. How I love chestnuts in both savories and sweets. A wonderful chestnut layer cake beautifully layered with chocolate-chestnut cream and covered in chocolate buttercream is a favorite dessert, astonishing friends who clamor for more. Who thinks of autumn or winter without thinking of chestnuts…roasting over an open fire, imparting a fabulous, earthy, woodsy scent, wrapping us in a blanket of memories?
Chocolate cinnamon macarons – cinnamon synonymous with baking, warm, toasty kitchens, scrumptious holiday snacks and lazy Sunday mornings – sandwiching a rich, creamy dark chocolate ganache. And more: in half the macarons I placed a dollop of tangy, sweet and bitter orange marmalade and in half I added a smear of chestnut cream. What flavors say autumn more than chocolate combined with orange or chestnut?
MY FAVORITE CHOCOLATE MACARONS
7.2 oz (200 g) confectioner’s/powdered sugar
4 oz (115 g) ground blanched almonds
3 large egg whites (about 3.8 – 4 oz/ 110 – 112 g)
1 oz (30 g) white granulated sugar
1 Tbs unsweetened cocoa powder
½ tsp ground cinnamon
Prepare 2 large baking sheets. On 2 large pieces of white paper the size of your baking sheets, trace 1 – inch diameter circles (I used the wide end of my pastry tip) evenly spaced, leaving about ¾ - 1 inch between each circle. This will be your template to help you pipe even circles of batter onto the parchment paper. You will be able to reuse these endlessly. Place one paper on each baking sheet then cover with parchment paper. Set aside. Prepare a pastry bag with a plain tip.
Sift the powdered sugar, the ground almonds, the cocoa powder and the cinnamon together into a large mixing bowl. Set aside.
In a standing mixer or with a hand mixer, whip the egg whites for 30 seconds on low speed then increase speed to high and whip until the whites are foamy. Gradually add the granulated sugar as you continue to whip the whites until you obtain a glossy meringue and all of the sugar has been beaten in. The meringue will be very stiff (turn the bowl upside down over your head and they shouldn’t move) and be dense like marshmallow.
Gently but firmly fold the whipped whites into the powdered sugar/ground almonds/cocoa, using a silicon spatula or the equivalent, turning the bowl as you lift and fold, making sure you fold in all the dry ingredients completely. When the batter is ready to pipe, it should flow from the spatula like lava or a thick ribbon. To test to see if you have folded it enough, drop a small amount onto a clean plate and jiggle it slightly. The top should flatten, not remain in a point. If it doesn’t flatten, give the batter a few more folds and test again. You can also fold the powdered mixture into the meringue if it is easier for you.
Fill your pastry bag with the batter. Pipe circles onto the parchment paper, using the traced circles on the template sheets to guide you, holding your pastry bag above each circle and piping into the center. DO NOT FORGET TO CAREFULLY REMOVE THE WHITE PAPER TEMPLATE FROM UNDERNEATH THE PARCHMENT PAPER. YOU DO NOT WANT THIS TEMPLATE TO GO IN THE OVEN!
Preheat your oven to 280°F (140°C).
Allow the macarons to sit out for about an hour or even longer if the shells are not ready to bake. The top of each shell should form a “skin” (it will feel like it hardened a bit when gently touched and not stick to your skin). Bake the shells for 15 – 25 minutes, depending on their size (when I touched macs that were not quite done, the top jiggled a bit as if there was still a bit of liquid batter between the top and the “feet” so I let it continue to bake another minute.) I turn the trays back to front halfway through the baking.
Remove the tray from the oven and immediately slide the parchment paper with the shells off of the hot baking sheet and onto a surface, table or countertop. Allow to cool completely before sliding the shells very gently off of the parchment by slipping a metal cake spatula under the shell as you lift it up or by peeling the parchment paper from the back of the shells. Be careful or the center of the shell risks sticking to the parchment.
When the macaron shells are cool, pair the shells up evenly, each with a matching partner. Smear a half teaspoon or more of either orange marmalade or sweetened chestnut cream onto the bottom shell of each pair. Pipe a dollop, about a teaspoon, of ganache filling on top of the marmalade or chestnut cream. Carefully sandwich the shells together.
CHOCOLATE GANACHE
Feel free to use a bittersweet or semisweet chocolate or any of the flavored chocolates now available – orange chocolate, for example, in your ganache.
Optional but highly recommended
A few tablespoons bitter or sweet orange marmalade
A few tablespoons vanilla-scented sweetened chestnut cream
½ cup (125 ml) heavy cream
4 ¼ oz (120 g) Lindt Excellence 70% Dark Chocolate (I used Doux) or your favorite chocolate
Chop the chocolate and put in an appropriately-sized pyrex (heatproof) bowl. Heat the cream in a saucepan gently until it comes just to the boil. Pour the cream over the chopped chocolate and stir until all of the chocolate is completely melted and the mixture is smooth and luxurious. Allow to cool to room temperature, stirring occasionally. It should thicken to a spreading/piping consistency. If you need to, speed up the process by placing in the refrigerator until desired spreading/piping consistency, stirring occasionally.
Apple Officially Announces iPhone 5 Event on 4th Oct at Cupertino Headquarters
The word is out, Its official! Apple has officially announced the media event to be held on 4th October and the venue is at Apple’s headquarters in Cupertino at 10 AM PT.
iPhone 5 is the much awaited news to be unveiled to this event, along with the new version iPhone 4S there is also the much awaited iOS 5 and iCloud and maybe the updated iPod Touch 5th gen. is also expected be introduced at the keynote.
We might get announcement of the the White iPhone 5 along with the Black in this new iOS devices. The Facebook iPad app integrated with iOS 5 and revamped version of iPhone app is also a big news.
What can we expect of the iPhone 5? Well maybe a bigger screen, a newer processor A5 dual core, a higher capacity of RAM, better camera and it will be available within a week after the announcement. Maybe more, lets find out..
Chocolate Tres Leches Cake
Article first published as Chocolate Tres Leches Cake on Blogcritics.
So with fall upon us, I hesitated about baking this season. It's not so much that I can't really eat all the delicious gluten-laden treats I want to make, but rather I wondered if I could continue baking recipes that I would have made before I became gluten free, with a gluten free spin on them. I shouldn't let the lack of gluten stop me from enjoying myself in the kitchen, right?! Exactly. And with that, I got my baking groove on. I've been meaning to do a chocolate version of the traditional Mexican Tres Leches Cake and I finally did. This Chocolate Tres Leches Cake came out rich with a nice deep chocolate flavor, coupled with the creaminess of three milks that the cake absorbed. The best part? I made my cake and ate it too...This cake is gluten free but you're welcome to use your favorite chocolate cake recipe instead. The key to this dish is the milky glaze made with evaporated milk, sweetened condensed milk, and half & half. After your cake is done baking and slightly cooled, carefully pour the glaze over the cake until it absorbs it. It may seem like the cake is just swimming in the glaze but be patient - eventually the cake will absorb it. The recipe below notes the cake is baked in a 9x13 baking pan, but I made these individual cakes in a jumbo muffin pan to yield 6 mini cakes.
Chocolate Tres Leches Cake
recipe adapted from Food.com
recipe adapted from Food.com
For the Cake:
1 1/2 cups gluten free all purpose flour
1 cup Dutch cocoa, sifted
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon table salt
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk
Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan.
Sift the gluten free all purpose flour with the cocoa, xanthan gum, baking powder, baking soda and salt together in a medium bowl; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and beat until creamy.
Slowly add the brown sugar and the granulated sugar to the butter and whip until fluffy.
Add the eggs and the egg yolks one at a time, then add the vanilla.
Turn the mixer to low and alternately add the flour mixture and the buttermilk.
Pour the batter into the prepared pan and bake in the preheated oven for 30-35 minutes until the cake is springy to the touch. Set aside to cool while you prepare the 'tres leches':
For the Glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
For the Topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
maraschino cherries, for garnish (optional)
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
It’s Fall…Pumpkin Dump Cake
I have been eyeing this recipe popping up all over the place in the past weeks or so. Problem with me right now is that when I have the time to make something it seems that I never have all of the ingredients!
Well today the clouds parted and all the stars aligned and I made it!! And it’s good. Really, really good!!!
Pumpkin Dump Cake (from Cookies & Cups)
Ingredients:
Well today the clouds parted and all the stars aligned and I made it!! And it’s good. Really, really good!!!
Pumpkin Dump Cake (from Cookies & Cups)
Ingredients:
- 1 15 oz can Pumpkin Puree
- 1 10 oz can Evaporated Milk
- 1 cup light brown sugar
- 3 eggs
- 3 tsp pumpkin pie spice
- 1 box yellow cake mix
- 1 cup (2 sticks) butter melted
- 1 cup coarsely crushed graham crackers or pecans
- 1/2 cup toffee bits (optional)
Instructions
- Preheat oven to 350
- Spray a 9×13 baking pan lightly with cooking/baking spray
- In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
- Pour into your prepared pan.
- Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
- Pour your melted butter evenly on top.
- Bake for 45-50 minutes until center is set and edges are lightly browned.
Gluten Free White Sandwich Bread
Article first published as Gluten Free White Sandwich Bread on Blogcritics.
It's the simple dishes in life you miss when you're forced to limit what you can eat. The dish I've been craving the most lately is a simple grilled cheese sandwich. Prior to going gluten free, it never occurred to me how much I would miss just having a sandwich! But thankfully, these days gluten free bread is available so I can make my sandwich and eat it too. This Gluten Free White Sandwich Bread was my re-introduction to sandwiches the gluten free way. It's definitely not the same as traditional white sandwich bread but I'll definitely take it over nothing at all! With a crisp crust and soft interior, this bread is now a staple at our house to make grilled cheese, bread pudding and everything sweet or savory in between...Every week I've been tackling gluten free baking to help me understand and embrace the gluten free lifestyle. Being able to bake a gluten free sandwich bread was important to me so that I can enjoy this simple pleasure... and to also save me some money from buying it from the store or a wheat-free bakery. (Little did I know how expensive prepared gluten free bread was!)
Someday I'll delve into making my own gluten free flour blend from scratch but until then I want to use a prepared blend to make it easier for myself. I searched high and low for a good gluten free flour blend that I could buy and use cup for cup in everyday recipes. I came across the Gluten Free Store just outside of Chicago, which is supposedly the largest GF market in the Midwest. It had a sizeable inventory of items including a popular flour blend, Tom Sawyer brand. The owner mentioned that this brand was used very often by both home consumers and commercial restaurants who offer gluten free breads. A fellow customer chimed in and raved how she loves it for everyday baking. This brand already had xanthan gum incorporated in it with the proper ratios so it saves me another step and ingredient to add when using. Another thing is that this blend doesn't contain any bean flour, which is common with some gluten free flour blends. Tom Sawyer brand is simply a blend of rice and tapioca flours, xanthan gum, and kosher approved unflavored gelatin. We all got to talking recipes and I was sold.
I tried out the sandwich bread recipe from the Tom Sawyer site and really liked the results! This bread had a nice crust and depending on your preferences, you could bake it with either a hard or soft crust. Directions for both are included below. Now when eating gluten free bread, you almost have to expect that the texture will be much more dense and heavy. Gluten has the ability to make things light and fluffy so without it, that same texture is hard to replicate. As a result, when enjoying this bread, I found that cutting the slices much thinner made for a better, lighter sandwich that didn't feel so heavy. I can't wait to bake more of this bread to use in other ways. This recipe has given me the simple pleasure of sandwich bread back!
Gluten Free White Sandwich Bread
recipe from Tom Sawyer
recipe from Tom Sawyer
1/4 cup warm water (105 – 110 degrees F)
1 tablespoon sugar
2 1/4 teaspoon (1 package) quick rise dry-yeast
4 cups gluten free flour blend (I used Tom Sawyer brand)
6 tablespoons non-fat dry milk
1 teaspoon salt
2 teaspoons baking powder
Mix dry ingredients well and set aside
3 eggs
3 tablespoons vegetable o il
1 cup warm water (105 – 110 degrees F)
1 teaspoon apple cider vinegar
In the bowl of a stand mixer, whisk together the gluten free flour blend, non-fat dry milk, salt, and baking powder.
In a 4 cup measuring cup, combine the sugar and warm water. Add the yeast and set aside for 5 minutes. It should develop a nice foam. When it does, add the eggs, vegetable oil, another cup of warm water and apple cider vinegar. Whisk to combine.
Slowly pour this wet mixture into the dry ingredients while blending well. With the paddle attachment, slowly beat to develop a slight sheen to the dough. The dough needs to be very soft and sticky and may require more flour or liquid to be added to achieve the proper soft dough.
Add one tablespoon of flour or liquid at a time until the dough reaches a point that a peak pulled up from the dough will just drop over at the very top. If the dough is too soft, the rise will collapse during baking and if not soft enough, the rise will be poor.
Place dough into a well greased and floured (gluten free flour) loaf pan approximately 9”x 5”x 4” or any other pan of your choice that will hold the dough. Set aside covered with a tea towel, in a warm place to rise until double in size.
Preheat oven to 425 degrees.
After proper rise, bake in the preheated oven for about 50 minutes or until fully baked. Inside loaf temperature will be 190 degrees F when done. The 425 degree temperature will produce a hard crust.
If you prefer a softer crust, bake at a lower temperature of 375 degrees for 75 minutes or until the interior reaches 190 degrees F.
Frugal Foodie Finds: 80% off Restaurant Gift Certificates!
With the holidays coming up, you may want to consider stocking up and giving these certifcates as gifts or even stocking stuffers... and they make great gifts for fellow foodies who like to dine out. The certificates are good for at least a year from the date of purchase. Check out Restaurant.com, click on “Shop Now” and enter your zip code to browse through the available restaurants. Don't forget to enter the promo code FALL during checkout.
Wanna make this sweet deal even sweeter? Go through the ShopAtHome.com and you’ll get 50% cash back from your Restaurant.com purchases! That means you’ll end up paying only $1 (after cash back) for each $25 Restaurant.com gift certificate purchased!
* Thanks Hip2Save for sharing this great deal!
Pork Chops alla Pizzaiola
Article first published as Pork Chops alla Pizzaiola on Blogcritics.
I've been enjoy the cool, crisp air of fall lately. It puts me in a cooking and baking mood, as well as inspires me to try out new recipes. Recently, I scored a great deal on pork chops so I have a few recipes on hand to play with. One recipe was for these Pork Chops alla Pizzaiola. Browned pork chops are cooked in a simple pan sauce of tomatoes, and seasoned with Herbs de Provence with a pinch of red pepper flakes. It's fail-proof and if you're a fan of make ahead/slow cooker recipes, this one adapts well!...If you're hesitant to cook pork chops because they tend to come out dry and flavorless, this will change your mind. For this recipe, the pork chops are nicely browned to develop some flavor right off the bat. Then they simmer in a tomato sauce seasoned with Herbs de Provence, keeping them moist and juicy. You can find Herbs de Provence at most supermarkets in the spice aisle. But if it's not available, you can make your own blend with this recipe. I've also included directions for making this dish ahead and adapted for your slow cooker.
Pork Chops alla Pizzaiola
recipe from Giada DeLaurentiis
recipe from Giada DeLaurentiis
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon Herbs de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
Garnish: 1 tablespoon chopped fresh Italian parsley leaves
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve for garnish.
*For make ahead/freezer meal: Prepare the recipe by browning the pork chops as directed above. Transfer the pork chops to a plate and allow to cool. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Remove onions off heat and allow to cool. Once pork and onions have cooled, transfer both to a large freezer sized storage bag. Add the remaining ingredients to the bag, squeeze out excess air, seal and freeze. When ready to prepare, remove from freezer and defrost. Place contents in a slow cooker and cook on high for 4-6 hours or low for 6-8 hours.
Weight Watchers Magazine for $3.99 - Act Fast!
For foodies who love a great deal, check out Tanga.com! They have a deal for a 1 year subscription to Weight Watchers magazine for just $3.99. Their listed price on Tanga is $14.99, BUT at checkout you can use the coupon code WEIGHT and at checkout the price will adjust to only $3.99.
Keep in mind that when more & more people get in on Tanga deals, sometimes it does drive the price up, so grab it now while it’s still at the low price!
Keep in mind that when more & more people get in on Tanga deals, sometimes it does drive the price up, so grab it now while it’s still at the low price!
Movie Premier Encounter–Warrior
Last night I watched movie premier of “Warrior” at the Podium, I’m not a fan of UFC and Mixed Martial Arts kind of sports if you can count it as a sports, because I don't see the point of people beating each other up, inflicting what could be permanent brain damage on a complete stranger all for the sake of a monetary prize.
But this movie is all about the family, forgiveness, and determination and beating up each other for the big pot money rollup in one great movie.
The Story:
brothers facing the fight of a lifetime in Lionsgate’s WARRIOR, a moving, inspirational action drama from acclaimed director Gavin O’Connor (Miracle).
Haunted by a tragic past, Marine Tommy Conlon (Hardy) returns home for the first time in fourteen years to enlist the help of his father (Nick Nolte) to train for Sparta, the biggest winner-takes-all event in mixed martial arts history. A former wrestling prodigy, Tommy blazes a path toward the championship while his brother, Brendan (Edgerton), an ex-fighter-
turned teacher, returns to the ring in a desperate bid to save his family from financial ruin. But when Brendan’s unlikely, underdog rise sets him on a collision course with the unstoppable Tommy, the two brothers must finally confront each other and the forces that pulled them apart, facing off in the most soaring, soul stirring, and unforgettable climax that must be seen to be believed.
A rousing ode to redemption, reconciliation and the power of the human spirit, WARRIOR is also a moving testament to the enduring bonds of family. WARRIOR stars Tom Hardy (the upcoming The Dark Knight Rises, Inception, Black Hawk Down), Joel Edgerton (Animal Kingdom, Star Wars: Episode III), Jennifer Morrison ("House", Star Trek) and Nick Nolte (Tropic Thunder, The Thin Red Line). The film is directed by Gavin O'Connor; screenplay by Gavin O’Connor & Anthony Tambakis & Cliff Dorman and story by Gavin O'Connor & Cliff Dorfman.
Warrior Official Trailer
Popcorn Verdict :
(1-Lame, 2-Whatever, 3-Good, 4-Great, 5-Woot!!! Recommended)
Here’s my Take! the underdog character of Rocky and multiply it by 2x, then add an even more dysfunctional family than the one in The Fighter, add-in Mixed Martial Arts and you have the formula for rousing fight drama Warrior. It was a worth watch!!!
Storyline – 4 popcorn
Characters – 4 popcorn
Action – 4 popcorn
Recommend to watch – 4 popcorn
You can watch warrior exclusively on SM Cinemas starting Sept. 28, 2011
Official Website: Warrior
YES! US Senate Passes CARA, Combating Autism Reauthorization Act!
US Capitol, Source: Autism Society of North Carolina
Excellent! The US Senate has now passed CARA, the Combating Autism Reauthorization Act, and it should soon be headed to President Obama's office where it has already been indicated the President would sign! The US has led the way in useful autism research and the only real hope for improved autism treatments and cures for autistic children and adults in Canada rest with American researchers.
As stated on Autism Votes.org, an Autism Speaks initiative:
CARA Bill News:
Sept. 26 Bulletin!
CARA WINS FINAL APPROVAL IN THE SENATE!
NEW YORK, N.Y. (September 26, 2011) – The United States Senate this evening passed the Combating Autism Reauthorization Act of 2011 by unanimous consent, sending the bill to President Obama for his signature. Enactment of the bill, which the President has promised, will assure that federal support for autism, research, services and treatment will continue uninterrupted for another three years.
CARA would authorize a total of $693 million on continued biomedical and treatment research on autism and require further development of an overall strategic plan for the intensification, expansion and better coordination of federal efforts designed to help persons with autism and their families. The fight for CARA in the Senate has been led by Senators Robert Menendez (D-NJ) and Mike Enzi (R-WY).
CARA renews the Combating Autism Act which was signed into law on December 19, 2006 by President George Bush following a nearly unanimous Congressional vote. The CAA made a clear statement by the U.S. government on the public health emergency posed by the growing prevalence of ASDs, and the lack of adequate research, effective treatments, and services to address this urgent and growing crisis.
The bill was unanimously voted out of the Senate Health, Education, Labor and Pensions Committee on September 7 and had been awaiting final Senate action. Recognizing the short time left for Congress to act, House Majority Leader Eric Cantor (R-VA) last week agreed to expedite a vote in the House where the bill cleared by two-thirds voice vote. The measure, HR.2005, sponsored by Representatives Chris Smith (R-NJ) and Mike Doyle (D-PA), attracted strong bipartisan support in both houses of Congress and was originally sponsored in the Senate by Senator Robert Menendez (D-NJ) and Senator Mike Enzi (R-WY).
Sept. 26 Bulletin!
CARA WINS FINAL APPROVAL IN THE SENATE!
NEW YORK, N.Y. (September 26, 2011) – The United States Senate this evening passed the Combating Autism Reauthorization Act of 2011 by unanimous consent, sending the bill to President Obama for his signature. Enactment of the bill, which the President has promised, will assure that federal support for autism, research, services and treatment will continue uninterrupted for another three years.
CARA would authorize a total of $693 million on continued biomedical and treatment research on autism and require further development of an overall strategic plan for the intensification, expansion and better coordination of federal efforts designed to help persons with autism and their families. The fight for CARA in the Senate has been led by Senators Robert Menendez (D-NJ) and Mike Enzi (R-WY).
CARA renews the Combating Autism Act which was signed into law on December 19, 2006 by President George Bush following a nearly unanimous Congressional vote. The CAA made a clear statement by the U.S. government on the public health emergency posed by the growing prevalence of ASDs, and the lack of adequate research, effective treatments, and services to address this urgent and growing crisis.
The bill was unanimously voted out of the Senate Health, Education, Labor and Pensions Committee on September 7 and had been awaiting final Senate action. Recognizing the short time left for Congress to act, House Majority Leader Eric Cantor (R-VA) last week agreed to expedite a vote in the House where the bill cleared by two-thirds voice vote. The measure, HR.2005, sponsored by Representatives Chris Smith (R-NJ) and Mike Doyle (D-PA), attracted strong bipartisan support in both houses of Congress and was originally sponsored in the Senate by Senator Robert Menendez (D-NJ) and Senator Mike Enzi (R-WY).
Here in Canada our CIHR has long been pandering to the Neurodiversity, anti-ABA, anti-autism cure research crowd. A National Autism Symposium was rescheduled to prevent ABA activists, including me, from participating. Featured participants at the rescheduled event included anti-ABA activists Michelle Dawson, Dr. Laurent Mottron, Dr. Peter Szatmari, Dr. Susan Bryson and Dr. Eric Fombonne. Mottron (Dr. M) expressed his anti-autism cure beliefs in a human rights tribunal hearing of Michelle Dawson's human rights complaint against Canada Post.
Passing CARA does not guarantee that treatments or cures for autism disorders will be found or that the causes, including environmental causes, of autism disorders will be found. It does mean that these things are still possible. If there is still hope for research breakthroughs that will provide real help for autistic children and adults, including those severely affected by autistic disorder, it is because of autism research being conducted in the United States.
Once again, this Canadian autism dad says Thank You to our American neighbors.
A TRIP TO OMAN
I have always wanted to be one of those people, on gliding swiftly through the sliding glass doors into some minimalist, chilly airport hall after a long flight, who find their name printed on a square of white cardboard, held up for all the world to see by some elegantly dressed professional driver. Printed, not hand-written. VIP.
No longer one of the anonymous army of world travelers shuttled through so many airports like cattle, trying to figure out strange and foreign signs and incomprehensible rules and guards, pushing our way through the long lines, glancing at our wristwatches in panic or desperately searching over heads for the nearest ladies’ room, I have always wanted to be expected, waited for, treated as if the entire city were there to welcome me.
I stepped out into the steamy heat of a Middle Eastern evening, slung one of my two heavy carry-ons over my shoulder, hoisted the other to my already bruised knee and carefully descended the steps until I reached the tarmac, slightly stunned to be standing in the Sultanate of Oman. The oddly elegant airport terminal stood illuminated and pale against the inky sky, traditional arches and domes gracing the façade creating a warm welcome. Little did I realize, but once inside the terminal, as I stood dazed amid the crowd swirling around me, pushing towards the visa and passport desks with confusion washed across their faces, as I glanced across the line of robed and turbaned men huddled at the top of the steps that yes, my name… was indeed printed on a perfectly cut square of white, the bold black shapes pressing up against each other in a futile attempt to place each and every letter of my full name on that card. Yes, I finally saw my name held up above the crowd. And there I was, a VIP.
I was immediately swept off to a luxurious private lounge where I was gently relieved of my passport and directed to a snug arrangement of armchairs and low tables, encouraged to make myself comfortable while someone else handled my entry into Oman. After watching several minutes of American Wrestlemania with Arabic subtitles – cultural paradox to the extreme - I was hurried through the cordoned off areas of passport and customs, my suitcases scooped up and loaded onto a trolley and, after being greeted by my host Cathy, I found myself settled into the back of a plush Town Car and off we glided silently into the night towards the beautiful Al Bustan Palace Hotel.
Staring wide-eyed from the car window, I watched as two, three, four McDonald’s flashed by, their golden arches brightly lit oases in the night. As we zipped down the highway and left the airport behind, more of those familiar, now-universal signs streaked by: Burger King, Subway, even the red and white barber’s pole screaming Friday’s in massive letters, one after the next. Yet as I shook my head in dismay, rather disturbed to find these oh so American icons blotting the otherwise culturally pristine landscape, suddenly the majestic dome, a gorgeous beacon ablaze under her lattice robe, and the beautiful minaret of the Grand Mosque came into sight, reminding me that this is no ordinary stretch of airport highway. Although American fast food, the graceful swirls of Arabic script ribbon across the buildings which alternate with the cool white arches, shimmering silver doorways and mosaic crowns of blues and golds aglow announce a more traditional world.
I am in Oman.
But let’s back up a couple of weeks.
After a busy, tiring, fabulous weekend in New Orleans, I flew down to Florida for a few weeks of R & R with my mom and my son. Planning on doing nothing more than crashing on the sofa in front of bad American television and seeing some old friends, little did I expect to receive an e-mail inviting me to fly to Oman and speak at an evening event of the Young Presidents’ Organization. A mere two weeks to decide, plan, rearrange my tickets and write a speech, I had little time to look into, consider, accept and acclimate to the idea that I was actually going to be in Oman and speaking to a group of non-food bloggers. Used to the ways of thinking and the ways of the world of those to whom I had previously spoken and with whom I had so often shared my passions, I had no concept of the YPO members’ expectations or mindset. I would be floating upstream without a paddle. I wrote and rewrote, all too aware that I may very well burn and crash… all the while the words just flowed out of my brain and through my fingertips: food and culture, traditions and the why’s of those traditions, how to instill a sense of cultural identity into a generation gone global, children inundated with and confused by too many cultures. Food….stories….mealtime….culture….self.
I arrived in Muscat as in a trance, stunned and awed by the invitation, the voyage and the dreamlike city blooming up from the dessert like strings of oases against a magical backdrop of mountains. After a wondrous night’s sleep and a breakfast overlooking the stunning hotel garden of palms and the infinity pool reaching out into the calm waters of the Gulf, I joined Cathy, the education chair and the day chair of the chapter YPO for lunch. Greeted by two gentlemen in traditional dress – pristine white robe with that smart tassel at the neck and a small, beautifully embroidered cap on their heads, I wondered what would I possibly have to talk about. This is where the cultural differences stood out and made me pause… can one be as casual and chatty anywhere in the world and with anyone? Well, with food and culture as a common interest and bond, the conversation went off as deliciously as the meal: these were two of the most well-traveled men I have ever met, self-proclaimed foodies and passionate about wine and travel, they were as fascinated about cooking, eating and culture as I was. After describing the Iranian menu they had selected for us to taste at lunch, they continued to explain the evolution of Omani cuisine – traditional Middle Eastern foods touched by Lebanon, India, Africa and the Far East. We went on to discuss much of what my speaking topic was all about – the gestures of cuisine and language and how we teach our children growing up in a world of cultural mish-mash and globalization. Their passion and friendliness put me at ease and I realized that maybe, just maybe my talk would indeed touch this crowd. Cathy and I ended the afternoon with a stroll through the souk and a cappuccino and a slice of cake on a hotel terrace overlooking the water, surrounded by mountains.
The following evening was my talk. The entire day was devoted to rewriting, practicing and preparing… not easy for a Nervous Nelly such as I. As much as I love speaking about topics that I am so passionate about and sharing what I have learned with others, I still get excruciatingly jittery! But the evening went off without a hitch. The group – about 45 members and spouses attended the event, their biggest turnout of any event so far – was perfect! A nicer, happier, more fun group of people I have yet to meet. They came up and introduced themselves and chattered away happily, putting me at ease and making me laugh. Such an interesting group of Omani and expats, most of mixed culture or mixed marriages themselves, we had so much in common. I spoke… not sure I conquered but I saw heads nodding in agreement along with smiles of understanding while I talked and questions followed. Many came up to me telling me that I had hit home, had given them so much to think about and explained why they unconsciously always served certain foods or connected with food the way they did. Whew… the talk over and we passed onto dinner.
The restaurant’s French chef prepared the perfect meal for an event on Food & Culture: he created a tasting menu – entrées, soup, mains and desserts – by selecting one specialty, one traditional dish from the culture of each YPO chapter group member. It was amazing, brilliant and his preparations were impeccable and so delicious. What an experience! Dinner was followed by drinks and conversation out on the terrace, the end to a wonderful evening.
The following day, Cathy took me to visit the Grand Mosque, awe-inspiring, gorgeous, regal. Ablaze in the bright sunshine and searing heat, white Indian sandstone shaped into squares and rectangles, arches opening up onto long marbled hallways surrounding peaceful, green squares of gardens. Shoes carefully tucked away into cubbyholes and scarf wrapped around our hair, we silently entered the main prayer hall stunning in what seems to be miles of cut tile in turquoise and cerulean, gold and jade, intricate floral patterns intertwining with Quranic verses. The prayer carpet, mostly covered during public visiting hours, is a masterpiece of hand-woven, hand-knotted classical tapestry and design, the second largest single piece carpet in the world. A chandelier of magnificent proportions dazzles, dripping diamonds of light and colors.
A better description comes from the Ministry of Information:
The whole interior of the Grand Mosque is paneled with off-white and dark grey marble paneling clothed in cut tile work. Ceramic floral patterns adorn arch framed mural panels set in the marble forming blind niches in a variety of classical Persian, predominantly Safavid, designs. The ceilings are inspired by those of Omani forts. The mihrab in the main prayer hall is framed by a border of Quranic verses and a gilded ceramic surround. The dome comprises a series of ornate, engraved stained glass triangles within a framework of marble columns, and a Swarovski crystal chandelier with gold-plated metalwork hangs down for a length of 14 meters.
We wandered in and out and through the peaceful alleys and gardens until the heat of a Middle Eastern afternoon became more than we could bear. So, cold drinks in hand, off we zipped in Cathy’s little sports car to another beachside resort for a wonderful Omani/Lebanese lunch. A few hours later, I found myself back once more in an airport… As magnificent as was Muscat, the little that I saw and experienced, I found the Oman International airport rather typical of a third world country, bare halls and rather rudimentary security measures to say the least. And finally snuggled into my seat aboard my KLM flight, which would take me back to Amsterdam and then finally home and into the long-waiting arms of JP, I closed my eyes, breathless, still barely believing what I had just lived.
An experience like this comes but rarely – though I hope that this is far from the last – and although I wished that I had had much longer to discover this amazing country and her people, I learned so much about people in general, about how food and culture excite passion in so many and that we all have such strong emotions when it comes to our own cuisine even in our enthusiasm to discover new ones. No matter the culture, no matter our background, no matter our traditions, food brings us together, a passion so many of us share and the desire to hold onto and transmit our own culture to our children, share it with family and friends is inherent in each of us.
Official Facebook App For iPad Set To Launch At Apple’s iOS 5 Event
Well!!! finally the official Facebook iPad app is set to be release at Apple’s iOS Event which will be held on October 4, 2011 according to MacRumors,com. since the first release of of the iPad everybody who have one of these have been waiting for the official Facebook app to be release.
There’s even a news about a hidden iPad Facebook App hidden inside iPhone Facebook App update 3.4.4. But as uncovered by TechCrunch, this new version of Facebook for iPhone app also has the code necessary to execute the soon-to-be-released official Facebook for iPad app.
But if you can’t wait and want to try this out. You can follow the instruction on how to install Facebook for iPad.
This same event is expected to also play host to the iPhone 5 announcement, so I guess there will be a lot of surprises that Apple will unrevealed on this October event.
So here’s the question will a common enemy, in the form of Google, be enough to make Facebook and Apple kiss and make up? We’ll see and maybe Only time will tell.
Chocolate Cannoli
After making the dough for the cannoli shells, we focused on fillings. This filling was especially tasty because it was chockful of raisins and chopped chocolate. Making the filling entailed whipping heavy cream until it held soft peaks and folding in toasted pistachios, raisins and chocolate. The ricotta is then introduced and voila... the filling is ready!
Once the filling was done, we dipped the ends of our homemade cannoli shells in melted chocolate, then in toasted pistachios. When the chocolate set up after a minute or two, we used a pastry bag to pipe the filling into the shells. The hardest part is holding off from eating the cannoli after you've made them! Now if only I could find a recipe for gluten free cannoli shells...
Chocolate Cannoli
recipe from Michael Chiarello
recipe from Michael Chiarello
1 cup unsalted pistachios
1 cup heavy cream
2 tablespoons sugar
2 tablespoons golden raisins
1 cup chopped bittersweet chocolate
1 cup ricotta, drained from excess moisture
14 cannoli shells (store bought or homemade)
In a medium skillet over medium high heat, toast the unsalted pistachios until lightly browned. Remove from heat, cool and finely chop. Place chopped pistachios in a bowl.
In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. Fold in the raisins, 1/3 of the chopped chocolate, 1/3 of the chopped toasted pistachios and another 1 tablespoon of sugar.
Gently fold the ricotta into the whipped cream mixture. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
Blend the remaining chopped chocolate and pistachios on a plate. To garnish, dip each end of the cannoli into the chocolate pistachio mixture.
Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.
Make your Phone your Wallet - Google Wallet Launched
Last May Google announced Google Wallet—an app that makes your phone your wallet—with Citi, MasterCard, Sprint and First Data. With Google Wallet, you can tap, pay and save using your phone and near field communication (NFC).
They said they had been testing it extensively, and today they are releasing the first version of the app to Sprint. That means the beginning to roll out Google Wallet to all Sprint Nexus S 4G phones through an over-the-air update—just look for the “Wallet” app. Here’s a demo of Google Wallet in action. The details here:
http://googlemobile.blogspot.com/2011/09/launching-google-wallet-on-sprint-and.html
Introducing Google Wallet
According to Google - This is still just the beginning and while we’re excited about this first step, we look forward to bringing Google Wallet to more phones in the future. You can learn more about Google Wallet at google.com/wallet.
Google goal is to make it possible to add all of our payment cards to Google Wallet, so you can say goodbye to even the biggest traditional wallets.
This would be cool if they can rollout this for worldwide use. But who knows, maybe it’s just a matter of time before we can start using it here in Philippines.
UK's National Health Service Misrepresents Autism
No Intellectually Disabled allowed on the DSM-5 Autism Spectrum Disorder ... or on this UK NHS version of the autism spectrum.
Understanding Autism -- Information on Autistic Spectrum Disorder by NHS Choices
LONDON, Sep 26, 2011 (BUSINESS WIRE) -- There are more than half a million people affected by autism (autistic spectrum disorder) in the UK.
LONDON, Sep 26, 2011 (BUSINESS WIRE) -- There are more than half a million people affected by autism (autistic spectrum disorder) in the UK.
What is autism?
Autism is a spectrum condition. This means that while all people with autism share certain difficulties, the condition affects them differently.
Autism is a serious and lifelong developmental disability. On its own, autism is not a learning disability or a mental health problem.
What are the symptoms of autism?
The symptoms of the condition are:
- Problems and difficulties with social interaction, such as a lack of understanding and awareness of other people's emotions and feelings.
- Impaired language and communication skills, such as delayed language development and an inability to start conversations or take part in them properly.
- Unusual patterns of thought and physical behaviour. This includes making repetitive physical movements, such as hand tapping or twisting.
Forms of autism
The best known form of autism is Asperger syndrome. People with Aspergers are often of average or above-average intelligence. They have fewer problems with speech than people with other types of autism, but may find it difficult to understand and process language. Some people are skilled in fields requiring logic, memory and creativity, such as maths, computer science and music.
Causes of autism
What causes autism is still being investigated. According to the National Autistic Society (NAS), there is strong evidence to suggest that autism can be caused by a variety of physical factors, all of which affect brain development There is also an evidence to suggest that genetic factors are responsible for some forms of autism.
Although there is no cure for autism, there are a range of specialist education and behavioural programmes (often known as interventions) that have proved effective in improving the skills of children with ASD.
Autism awareness
Awareness of autism is high, but awareness that Asperger syndrome is a form of autism is low. According to the survey commissioned by NAS 92% of surveyed people had heard of autism but only 48% had heard of Asperger syndrome.
For more information on autism, please visit our Living with Autism section of the NHS Choices website.
SOURCE: NHS Choices
Krystle Downie
Consumer Media & PR Specialist
020 7972 5675
krystle.downie@dh.gsi.gov.uk
Although there is no cure for autism, there are a range of specialist education and behavioural programmes (often known as interventions) that have proved effective in improving the skills of children with ASD.
Autism awareness
Awareness of autism is high, but awareness that Asperger syndrome is a form of autism is low. According to the survey commissioned by NAS 92% of surveyed people had heard of autism but only 48% had heard of Asperger syndrome.
For more information on autism, please visit our Living with Autism section of the NHS Choices website.
SOURCE: NHS Choices
Krystle Downie
Consumer Media & PR Specialist
020 7972 5675
krystle.downie@dh.gsi.gov.uk
Jailbreak 4.3.3, 4.3.5, and iOS 5 Untethered For iPhone, iPad and iPod Touch By Redsn0w 0.9.9b1
Finally Dev-Team released thier new tool for jaibreaking iOS devices on fw4.3.3, 4.3.5 and even the beta version 5 of the upcoming iOS of Apple. I've been waiting for this since I already updated my ipad to 4.3.5 and been looking for jailbreak tool for it.
The new version of the redsnow jailbreak tool is mostly as a feature enhancement update. Versioned as 0.9.9b1, the release includes a variety of new features, including:
- Automatic device and firmware detection via DFU mode
- Grabs some IPSW versions from Apple
- Caches custom and beta IPSW’s locally
- Easier tethered boot with preferences saved
- “Pwned DFU” option to quickly enter into DFU mode without the button sequence
- Various SHSH blob features pertaining to custom IPSW versions and storage on Cydia servers
How-To Jailbreak 4.3.3, 4.3.5, and iOS 5 By Redsn0w 0.9.9b1 :
Step 1: Download Redsn0w 0.9.9b1 For Windows and Mac : Direct Links .
Step 2: Click on “Jailbreak” button and put your device in DFU mode (Quickly hold “Power” button and then while holding the “Power” button, you will now have to hold “Home” button too. Now after few seconds release “Power” button but keep holding “Home” button until installation begins.) to install Cydia .
Step 3: That’s it! You are done with the jailbreak.
Baked Penne with Sausage & Creamy Ricotta
When I switched to a gluten free lifestyle less than a month ago, I thought my pasta days were over. I knew there were alternatives out there, such as pasta made from rice, quinoa and other non-gluten ingredients. I was just so skeptical because it wasn't wheat or semolina based pasta... and I wasn't sure that I would even like gluten free pasta. Well, I finally gave gluten free pasta a try and wow... I'm a fan. I specifically used brown rice pasta for this dish but of course, you're welcome to use regular or whole wheat penne. In fact, you can use any short pasta for this dish including farfalle, macaroni, ziti, shells, etc.
The best part of the dish is the ricotta and sausage. It really elevated the dish above the usual baked pasta casserole. The recipe makes a full 9x13 pan but I ended up making 2 smaller baking dishes of this recipe; one we ate and one we froze for later. To freeze, prepare the recipe
Baked Penne with Sausage & Creamy Ricotta
recipe adapted from Food & Wine
recipe adapted from Food & Wine
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 pound hot or sweet Italian fennel sausage, casings removed
1 (28-ounce) can tomato puree
1 1/2 cups water
1 1/2 teaspoons sugar
1 bay leaf
1/4 teaspoon ground fennel
Salt and freshly ground pepper
1 pound penne (I used gluten free brown rice penne)
3 cups ricotta
1/2 pound fresh mozzarella, cut into 1/2-inch cubes
1/4 cup freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 400°.
In a large saucepan, heat 1 tablespoon of the olive oil. Add the minced garlic and cook over moderate heat, stirring, until lightly browned, about 15-30 seconds. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Discard the bay leaf.
Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot.
Reserve 1 1/2 cups of the meat sauce. Transfer the remaining sauce to the pot with the pasta. Toss to combine.
Spoon the pasta into a 9-by-13-inch baking dish. Pour the reserved meat sauce over the pasta and dollop large spoonfuls of the ricotta on top. Gently fold some of the ricotta into the pasta; don't overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano.
Bake the pasta in the preheated oven for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.
In a large saucepan, heat 1 tablespoon of the olive oil. Add the minced garlic and cook over moderate heat, stirring, until lightly browned, about 15-30 seconds. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Discard the bay leaf.
Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot.
Reserve 1 1/2 cups of the meat sauce. Transfer the remaining sauce to the pot with the pasta. Toss to combine.
Spoon the pasta into a 9-by-13-inch baking dish. Pour the reserved meat sauce over the pasta and dollop large spoonfuls of the ricotta on top. Gently fold some of the ricotta into the pasta; don't overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano.
Bake the pasta in the preheated oven for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.
*Make Ahead/Freezer Meal: Prepare the recipe above but spoon the pasta into a freezer- and oven-safe container. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the ricotta on top. Gently fold some of the ricotta into the pasta; don't overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Cover and freeze. When ready to serve, defrost and bake the pasta in a 400 degree preheated oven for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.
