Free Ebooks from Microsoft and get to Learn something Techie!!!

Check this out! Microsoft's MSDN blog released a lof of eBooks, from Operating Systems up to programming and a lot more. There are more than 80 ebooks to choose from.

These eBooks are from 50 to 100 pages long and I’m sure you will find something useful in one of the eBook's listed.

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Η μεγάλη ληστεία της Αγροτικής Τράπεζας

 

Η μεγάλη ληστεία της Αγροτικής Τράπεζας

Ημερομηνία δημοσίευσης: 31/07/2012

Του ΓΑΒΡΙΗΛ ΣΑΚΕΛΛΑΡΙΔΗ
Μπορεί ο τίτλος του συγκεκριμένου άρθρου να διαβάζεται ως τετριμμένα υπερβολικός σε μια περίπτωση μεταβίβασης δημόσιας τράπεζας σε ιδιωτική. Όμως η περίπτωση του διαχωρισμού της ΑΤΕ σε «καλή» και «κακή» τράπεζα και μεταβίβαση του «υγιούς» της κομματιού στην Τράπεζα Πειραιώς είναι τόσο σκανδαλώδης και οι όροι της τόσο προνομιακοί για την Τράπεζα Πειραιώς, που ο τίτλος αυτός περιγράφει πολύ ψύχραιμα και κυριολεκτικά την εξέλιξη των πραγμάτων από το βράδυ της Παρασκευής.
Το ξεπούλημα της Αγροτικής περιλαμβάνει πολλές πτυχές -εξίσου οδυνηρές- για τον αγροτικό πληθυσμό της χώρας και την ελληνική οικονομία, στις οποίες κάποιος θα μπορούσε να επικεντρωθεί. Για παράδειγμα, η Τράπεζα αυτή αποτελούσε κομβικό εργαλείο για τη χάραξη πολιτικής και τη χρηματοδότηση του αγροτικού τομέα, ενώ παράλληλα, ως βασικός δανειστής του αγροτικού πληθυσμού, έχει υποθηκευμένο με ευνοϊκούς όρους μεγάλο ποσοστό της αγροτικής γης. Η εκχώρησή της στην Πειραιώς ισοδυναμεί με απεμπόληση της παρέμβασης στη χρηματοδότηση του αγροτικού τομέα από την πλευρά του Δημοσίου, σε μια περίοδο ύφεσης που η πρωτογενής παραγωγή θα μπορούσε να δώσει μια ανάσα, ενώ παράλληλα θέτει σε κίνδυνο τους δανειολήπτες, είτε είναι αγροτικά νοικοκυριά είτε μικρομεσαίες αγροτικές επιχειρήσεις και συνεταιρισμοί. Από την άλλη, η μεταβίβαση των θυγατρικών της Αγροτικής (Ελληνική Βιομηχανία Ζάχαρης, "Δωδώνη", ΣΕΚΑΠ κ.λπ.) στο Ταμείο Ιδιωτικοποιήσεων, μέσω της «κακής» τράπεζας, προκαλεί πλήγμα στην ανάπτυξη συγκεκριμένων περιοχών στην περιφέρεια (Ήπειρος, Μακεδονία, Θράκη) που ήδη χειμάζονται από την ύφεση. Αντίστοιχα, οδυνηρές είναι οι επιπτώσεις στους εργαζόμενους της Αγροτικής, αφού οι συλλογικές συμβάσεις εργασίας που έχουν υπογραφεί δεν ισχύουν πλέον και θα πρέπει να ετοιμάζονται για νέες συμβάσεις, με περικοπές μισθών και εργασιακών δικαιωμάτων.
Όμως το μεγάλο σκάνδαλο είναι αλλού: στους όρους με τους οποίους αξιοποιούνται τα χρήματα των φορολογουμένων από το Ταμείο Χρηματοπιστωτικής Σταθερότητας (ΤΧΣ) υπέρ της Πειραιώς. Οι όροι αυτοί δεν έχουν γίνει επισήμως γνωστοί από την Τράπεζα της Ελλάδος, κάτι που από μόνο του ενισχύει την αδιαφάνεια και τις υποψίες. Παρ' όλα αυτά έχουν διαρρεύσει πληροφορίες, που αποκαλύπτουν το μέγεθος του σκανδάλου.

Συγκεκριμένα, η Τράπεζα Πειραιώς από την «καλή» Αγροτική αποκτά παθητικό (καταθέσεις κ.τ.λ.) ύψους 21,4 δισ. και ενεργητικό (δάνεια, πάγια κ.τ.λ.) ύψους 14,7 δισ. Το κενό για να ισοσκελιστεί ο ισολογισμός τής υπό μεταβίβαση τράπεζας, ύψους 6,7 δισ., θα χορηγηθεί από το ΤΧΣ. Παράλληλα, το ΤΧΣ θα χορηγήσει 500 εκατ. στη νέα τράπεζα για να πιάσει τους στόχους κεφαλαιακής επάρκειας (8%), ενώ παράλληλα, από το πρώτο στάδιο ανακεφαλαιοποίησης, η Πειραιώς είχε λάβει από το ΤΧΣ 4,7 δισ. ευρώ για να καλύψει αυτόν το στόχο. Επειδή όμως ο στόχος κεφαλαιακής επάρκειας (tier 1) από τη Βασιλεία 2 είναι 10%, το νέο σχήμα θα χρειαστεί επιπλέον 1,2 δισ. ευρώ από το ΤΧΣ. Συνολικά δηλαδή το ΤΧΣ θα έχει χρηματοδοτήσει το νέο σχήμα με ένα ποσό που θα προσεγγίζει τα 13 δισ.!
Αντίστοιχα, η Τράπεζα Πειραιώς, για να εξαγοράσει μια δημόσια Τράπεζα όπως η Αγροτική, και να διαμορφώσει ένα νέο σχήμα με 1.230 καταστήματα και δραστηριότητα σε 9 χώρες εκτός Ελλάδας, θα καταβάλει μόνο 95 εκατ. ευρώ!
Για να το θέσουμε απλά: Η Τράπεζα Πειραιώς αρχικά χρηματοδοτείται από το Δημόσιο με 4,7 δισ. -μέσω ΤΧΣ- για να διατηρηθεί στη ζωή και μετέπειτα επιδοτείται με ένα ποσό που ξεπερνά τα 8 δισ. για να εξαγοράσει μια μεγάλη δημόσια τράπεζα, καταβάλλοντας 95 εκατ. ευρώ! Και όλα αυτά σε περίοδο δημοσιονομικής λιτότητας.
Πρέπει να σημειώσουμε ότι αν το ΤΧΣ είχε ανακεφαλαιοποιήσει την Αγροτική, θα έπρεπε να της χορηγήσει λίγο λιγότερα από 4 δισ. εξαιτίας των ζημιών που υπέστη από το PSI. Δηλαδή συνολικά στις δύο τράπεζες θα κατέβαλε 8,7 δισ. (4 για την Αγροτική και 4,7 δισ. για την Πειραιώς), ενώ εξαιτίας της μεταβίβασης καταβάλει 13 δισ.!

Και για να μην υπάρχει αμφιβολία για το ποιος πληρώνει τον κ. Σάλλα, το ΤΧΣ δανείζεται μεν από τον EFSF, όμως το δάνειο αυτό προστίθεται στο ελληνικό δημόσιο χρέος, το οποίο πληρώνεται από τις συνεχείς θυσίες των φορολογουμένων.
Αν τα παραπάνω δεν στοιχειοθετούν ληστεία, τότε τι ακριβώς στοιχειοθετούν;

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Balsamic Chicken with Grapes

Influential - would you say you are? I'd like to think everyone is to some degree. I'd also like to think everyone has someone in their life that has been really influential they look up to. For all those wondering where my inspiration comes from when I wake up at the crack of dawn to work out, it's my brother. He's played a big role in helping me "bring sexy back!" My younger brother has been really influential lately when it comes to my health. He's done some pretty remarkable things throughout his own personal health journey and it's gotten to the point where his lifestyle has rubbed off on me. One example is that he helped me embrace being more physically active by doing aerobic classes and renewing my gym membership to use regularly. It's hard not to be excited about working out when you're around him. He's lost 70+ pounds in a few months with his hard work, determination and a whole lot of enthusiasm... which is contagious!

Another person who I need to give a shout out to is my dear friend David. Years ago David and I would meet at the gym and work out together. Often times, he'll find me there early getting a head start with an aerobics class and then he'll leave me still at the gym while I continue to work on weight/strength training or cardio. Dave knew me as a gym rat because before this little food blog existed, I pretty much lived at the gym.  It just so happens that Dave and I work at the same office building and we usually have lunch together every so often. Not too long ago, we talked about our younger years and how much fun we had at the gym and our workouts. That's when it hit me that there's no reason why I can't incorporate that in my life again. David certainly knew I had it in me to "bring sexy back" and needless to say, the gym scene is now an important part of my life.

It really helps to know there is at least another person out there who knows what you're capable of and truly believes in you to reach your goals. So thank you John and David for being so influential in reminding me and helping me realize my own potential when it comes to my health. This one's for you both.

This recipe for Balsamic Chicken with Grapes is a dish John shared with me. It's full of flavor where the chicken really absorbs the sweet tang of balsamic vinegar and brown sugar along with the sweetness of grapes that add a bit of texture. For an extra crunch, garnish with toasted almonds! It's quick and easy to put together with standard pantry ingredients and did I mention healthy too?...

The original recipe calls for boneless, skinless chicken breast halves, however I used chicken thighs instead. It's richer in flavor but use whatever cut you prefer. Red grapes work especially well with the balsamic but if you only have green grapes, it'll work as a substitute too. To accompany this dish, I served it with mashed potatoes and steamed broccoli.

Balsamic Chicken with Grapes
recipe adapted from Cooking Light's Annual Recipes 2002

2 pounds boneless skinless chicken breast halves or  boneless skinless chicken thighs
1/2 teaspoon salt
1/8 teaspoon black pepper
1 spring fresh thyme
2 teaspoon olive oil
1 cup seedless red grapes - halved or whole
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoons brown sugar
1/4 cup sliced almonds, toasted (optional)


Season chicken with salt and pepper.

In a large skillet, heat oil over medium-high. Add chicken and let cook until browned on each side - about 3 minutes per. Remove chicken and set on a plate

Reduce heat and mix in thyme, grapes, broth, vinegar, and sugar. Bring mixture to a boil and cook until the mixture is reduced to about 1 cup, about 4-6 minutes.

Place the chicken back in the skillet and cook until done, about 10-15 more minutes. Scatter with almonds right before serving.

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WD 2go™ Mobile App Combines Collaboration Benefits of Dropbox with Performance, Security and Capacity of WD Personal Cloud Solutions

WD’s personal cloud products provide shared storage on the home network, letting customers centralize their important documents, photos, videos and music in one place as well as automatically backup all the computers in their home.

With the WD 2go app customers can access and share that content from outside the home on their mobile devices.

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SUMMER PASTA SALAD WITH CREAMY PARMESAN DRESSING

AN APARTMENT AND FOOD FOR SUMMER

Summertime finally flashed by, the sun burning down, the air blowing hot and slow. We strip down to the bare minimum and languish on the sofa, windows flung open as we wait for the soft caress of a breeze to cool us down. Step outside and the heat grabs us, wraps itself around us and squeezes tight and we think of nothing but to search for shade. We droop and sag and move in slow motion, hand brushed across the forehead, squinting into the white light bouncing off of the walls of this City of White.

The quiet dilemmas of everyday life alter with the weather: cheeses in the fridge (where they lose their personality, their creamy voluptuousness, their distinctive flavor) or out of the fridge (where they sweat and puddle onto the plate in a liquid mess); windows open at night (the cool breeze mingling with the loud noises of passing cars and drunken youth) or closed (stifling hot silence); to cook (old bones dragged outside to the market teeming with sticky bodies; the heat of the kitchen) or not (feet propped up, fingers dragging lazily across the dog’s coat, cheese, bread and fruit. Again.). I bring home crisp brown paper bags overflowing with summer fruit, nectarines, peaches, cherries and strawberries, sweet and juicy, and eat one after the next in quick succession. We toss cool salads with ripe local tomatoes and make it a meal; chilled white wine accompanies cold meats and cheeses and if I dare bring home the odd lasagna or vegetable tart to reheat they look at me askance, shake their head as they mumble something about the inferno outside. We quench our thirst not with liquid so much as fruity boozy sorbets and granità, dare to order one more bowl of gelato, anything to cool off, even from the inside out. Yet when the rain returns, bringing a damp chilliness that settles in, we complain about the lack of summer, our need for warmth and the gentle caress of sunshine. We pull the sweaters back out, close the windows and heat up a bowl of soup.

Our twenty-fifth wedding anniversary came and went with brio; the afternoon found us in the tiny town of Campbon signing papers, handing over a check and walking away with a crumpled brown paper envelope full of loose keys, the keys to our new apartment. We decided the day called for a double celebration, so we wandered to a new part of Nantes looking for an open restaurant; this being both a Monday evening and the end of July we had little hope of finding something good open yet a restaurant that I have long wanted to try was open and a table for two on the breezy terrace under drooping swags of greenery beckoned and welcomed us. A romantic dinner for two toasted with a glass of Champagne, chilled cream seafood soup, monkfish and a trio of sorbets all enjoyed in a serene yet privately festive ambiance. We walked home hand in hand, a beautiful beginning to the next twenty-five years.

The men work in the apartment now every day, yanking up old mud-colored carpets glued firmly to elegant wood parquet, snip and snap at wires connecting no-longer-existent computers and telephones, hammer at walls and dividers, dust and paint chips swirling and settling around their feet. They come home for meals hot and tired and collapse into chairs, popping up again at 7 or 8, hungry as wolves, clamoring for a morsel. The apartment advances quickly as the time passes on winged feet; the clock ticks and the pages of the calendar flip over as the pages of the catalogues lying scattered on the floor. We argue the advantages of this stove or that dishwasher, we compare this bathroom vanity and that sink, discuss cabinet surfaces and colors, drawers or shelves and make decisions about tearing down one wall and putting up another. Our conversations are now peppered with measurements and the boys’ daily adventures in the apartment, littered with ideas and underscored by the many things done and still left on our to-do list. Frustrating, exciting, stressful and energizing, this is our new life.

Four young men and my husband slip into scruffed and torn sneakers and paint-stained overalls and shorts and work day in and day out, trying to keep to our schedule, trailing snakes of multi-hued wires, sacks bulging with refuse and snowy white footprints behind. Intermittent telephone calls from the other son off in the office in St. Nazaire or on the beach, feet propped up, claiming to work, asking for this measurement or that as he fine-tunes his designs for our future kitchen and bath, asks for preferences of tubs or stovetops, makes alterations and suggestions that only embroil us further. Keep repeating “It will get done! It will get done!” I dash over every couple of days from home where I am on Martysitting duty to snap pictures of the progress; one must keep a photojournal, records of the renovations as they happen! Exciting times, keeping us busy and moving towards the future.

And as the sun splits through the dark rain clouds and showers us with unbearable heat, I turn back to old forgotten recipes that have been shut up somewhere in the back of my mind all autumn, winter and spring. A cooling pasta salad with tuna is on the menu, but how to jazz it up and make it an exciting meal? I stroll through the market and purchase marinated artichokes and grilled calamari, ripe tomatoes, an avocado and tangy, salty black olives. Back at the house as I boil fusilli, I pop open a can of sweet corn and select a can of tuna in lemon sauce, all the better to heighten the flavor of an other-wise bland pasta salad. And I flip through the pages of a well-worn cookbook from my university days, The Frog Commissary Cookbook, and land on a favorite dressing recipe, Creamy Parmesan Dressing. This is no simple vinaigrette! Rather, this is a mayonnaise with the sharp tang of red wine vinegar and a handful of grated Parmesan tossed in. This dressing is our favorite dip for boiled artichokes and spectacular as a dressing for a pasta salad.

As for the salad itself, well, you ad-lib to fit your family’s tastes and desires, what is on hand and what in season.

CREAMY PARMESAN DRESSING
Adapted from The Frog Commissary Cookbook by Steven Poses, Anne Clark, Becky Roller, 1985

1 large egg
½ cup olive oil
½ cup vegetable oil
½ tsp salt
Freshly ground black pepper
Dash ground cloves
1/8 tsp Tabasco or other hot sauce
1 ½ tsps minced garlic
Up to 1/3 cup red wine vinegar
½ cup finely grated Parmesan cheese

Whisk the egg until light colored. Whisk in the two oils gradually so that the mixture emulsifies, thickening into a mayonnaise. This can also be done in a food processor or with an immersion hand blender. Whisk in the salt, a generous grinding or two of black pepper, the ground cloves, the Tabasco and the minced garlic. Whisk in the red wine vinegar about a third at a time, tasting to see how tangy you like it. Finally, whisk in the grated Parmesan. Taste and adjust seasonings. Set aside while you prepare the pasta salad.

This recipe can be halved. I use a half quantity of the dressing for a pasta salad for four people.

PASTA SALAD
For 4 people

This is just a list of suggestions, a list of what we love, but feel free to add or take away and create a salad for your tastes and for the season.

About 18 oz (500 grams) dried pasta for salad (penne, fusilli, large macaroni, orecchiette, etc)
1 red pepper
6 – 8 small marinated artichokes, drained and sliced in half
Two ripe tomatoes or a couple of handfuls cherry tomatoes, cleaned and sliced or cubed
1 ripe avocado, peeled and cubed
1 can very good quality tuna, preferably in lemon sauce
Grilled calamari or tiny squid or cooked shrimp (crab is also good)
¼ cup or more pitted black Greek olives
1 small can sweet corn
1 small can red kidney beans or white beans

Simply cook the pasta according to package directions, being sure to drain and rinse the pasta as soon as they are no longer al dente but just tender and cooked through. They should not be overcooked and soft but tender with some give under the tooth. Drain and rinse under cool water. Place in a large serving bowl.

Rinse, pat dry and trim the pepper; remove and discard stem and seeds. Cut into 5 or 6 large pieces and press flat on a parchment-lined baking sheet. Roast under the grill of the oven until the skin is charred black and bubbling.

Carefully remove from the oven and slip the pieces of charred pepper into a plastic bag. Let the pepper sit until cooled during which time the condensation in the plastic due to the heat of the peppers will lift much of the skin up off of the flesh. Simply pull each piece out of the plastic bag and slip a thin, sharp knife blade between the skin and the flesh and lift off the skin and discard. Slice the flesh into strips or bite-sized pieces and add to the pasta in the bowl.

Add all the other ingredients or those which you choose. Break up the tuna with a fork before adding.

Just before serving, whisk the Creamy Parmesan Dressing and pour as much on the salad, tossing until all of the ingredients are well combined, evenly distributed and coated with the dressing, as desired, to taste. Any unused dressing should be stored covered in the refrigerator.

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Poblano Chicken & Corn Lasagna

It's inevitable. We seem to be conditioned to formulate opinions based on first impressions. But is that wrong? I guess when it comes to dating, there are two first impressions involved. The first is someone's profile on a dating website (assuming you're on a site since it's a popular way to meet people). Dating websites are filled with hopeful singles that have profiles that run the gamut... and its best that you take what those profiles say with a grain of salt. The second is the first date (assuming things go well after the preliminary profile screening).

There was one person who was interested in getting to know me better a few months ago. He was very nice and we chatted for a couple of weeks before I agreed to meet for dinner. In my mind, I pictured the very same person reflected in his profile. But on the date, I think the guy's dad showed up instead. Um, talk about awkward. Needless to say there wasn't any love connection and I think that specific date was the shortest one yet - 1 hour from the time I walked into the restaurant and got back into my car when it was over. I went in, ordered my salad, finished my salad, made small talk in between and politely thanked him for dinner. I felt a little deceived about the whole thing but I guess that means I need to do a better job clarifying ages and asking the potential date if his picture is recent. Lesson learned.

Now because we eat with our eyes when it comes to food, I hope you an look past my less than enticing photo of my Poblano Chicken & Corn Lasagna. I didn't have the time to do any food styling, use pretty fabric or even cut a piece and plate it. What you see is the dish as it is, warm, bubbly and content in its baking pan. There's no deceiving here and if anything, this lasagna has a lot of depth. The flavors of fresh summer zucchini, roasted poblano chiles, colorful bell peppers and a creamy corn sauce make this a unique lasagna to venture out from the ordinary...

A lasagna isn't a dish that necessarily is popular in the summer. Since it's a comfort food, many tend to enjoy this dish in the cooler months. However, this particular lasagna is perfect for the summer. Using seasonal ingredients like zucchini and fresh corn (although, I used canned this time around), it could very well be a summer lasagna. It freezes well and this is a lasagna dish that can easily be made vegetarian by omitting the chicken.

Poblano Chicken & Corn Lasagna
recipe adapted from Marcela Valladolid

4 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2 cups canned sweet corn kernels (or fresh corn, removed from cob)
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
1 cup finely diced bell peppers (red, green, yellow or a mix)
1 pound cooked chicken breast, shredded (I used rotisserie chicken)
12 (7 by 3-inch) no-boil lasagna sheets (or gluten free lasagna sheets, cooked al dente)
2 cups shredded Oaxaca or mozzarella cheese

Preheat the oven to 350 degrees F.

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add half the garlic and saute for 1 minute. Mix in the 1 1/2 cups of corn and saute for 5 minutes. Stir in the cream and thyme; allow to simmer for 5 minutes for the flavors to meld. Remove the corn from the heat and allow to cool slightly. Transfer the corn to a blender and puree until smooth or use an immersion blender in the pot to puree until smooth. Season with salt and pepper to your tastes.

Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini, poblano strips and bell peppers and cook for 5 minutes for the flavors to incorporate. Add the cooked chicken and season with salt and pepper; remove from heat.

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano and chicken mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.

Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

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Conor and Mom Ignore Autism and the Heat and Have Lots of Killarney Lake Fun

Conor and Mom beat the heat, leave autism behind and enjoy some Killarney Lake fun this morning. In the pictures with his Mom Conor demonstrates once again that autistic kids can be very affectionate and caring. Dad was having fun too taking pics and once in a while (when Conor stopped and waited) catching up.

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The Aurora Horror and Michelle Dawson's Bizarre Anti Autism Advocacy Rhetoric

As an autism advocate in Canada I am very familiar with Michelle Dawson's angry rhetoric in which she attacks autism organizations advocating for autism treatment for autistic children. She has campaigned vigorously and persistently against provision in Canada of ABA services for autism disorders. With the recent horror in Colorado many people have, rightly in my opinion, criticized Joe Scarborough for his irresponsible linking, even if unintended, of autism disorders to the alleged perpetrator of the massacre. I was curious to see what different high profile autism commentators were saying on the issue and was startled, even given Ms Dawson's history of negative criticism of, largely parent driven, organizations seeking ABA treatment for their children, to read her comments at her QuickTopic discussion forum "The Misbehaviour of Behaviourists": 

I have never seen an autism organization, let alone "the most important" autism organizations, describe persons with autism as "natural born criminals". I have to assume that Ms Dawson has read a critique from somebody representing an autism advocacy group who has made such a statement but I never have. 

To many in the US and around the world it may seem of no importance that Michelle Dawson would make such a bizarre statement accusing the most important autism organizations of "promoting" autistics as just naturally violent, natural born criminals.  In Canada though some of our major institutions, including the CBC, the federal government of Stephen Harper and even the Supreme Court of Canada have given her a platform to speak on the premise that she is an "autistic" and that her views are relevant to important policy and legal decision making processes.  As Jonathan Mitchell, the Autism Gadfly, has pointed out in the past the views of Ms Dawson do not prevent her and her colleague Dr. Laurent Mottron from seeking, and receiving research funding from, one of "the most important autism organizations" ... Autism Speaks.  

I assume that Autism Speaks is not one of the organizations which Ms Dawson alleges to have promoted autistic persons as naturally born criminals or, with her lofty principles, she would presumably have refused to participate in Autism Speaks funded research.  Her bizarre angry rhetoric though calls into question her ability to conduct objective autism research and should disqualify her from providing counsel to future media, government and legal decision makers.

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PinoyBBDev Hackathon 2012! Developers 2 Day Event

Attention!!! Developers. Here’s another event that is for you, it’s another PinoyBBDev Hackathon 2012! that you can showcase your development skills. Best part, it’s FREE to join.

Philippine BlackBerry Developer Group (PinoyBBDev) brings you PinoyBBDev Hackathon 2012, a two-day(35 hours straight) coding session that will turn your app ideas into reality.

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Peanut Butter & Honey Popcorn

I'm going to have a hard time wiping this smile off my face... and I have a pretty good feeling it's not coming off anytime soon. Yes, it's due to someone I met recently. He's extremely handsome with gorgeous blue gray eyes. He's a man in uniform that's there to protect and serve. He's someone who won't hesitate calling me "beautiful", "gorgeous" and other sweet things multiple times every.single.day. How could I not be smiling?!  But most of all, he's a guy of substance. There's nothing more attractive than someone who has his priorities straight, that's responsible and well-rounded.

Since it's Friday, let's end it on a sweet note. This Peanut Butter & Honey Popcorn is a lot like my Mr. X - it's sweet with substance and a treat you can't get enough of. The combination of peanut butter and honey makes for a great coating on popcorn that isn't too cloyingly sweet or too sticky. In fact, it's just the perfect balance. Like Mr. X...

This recipe is from Delicious Meliscious. I participated in a recipe swap with a group of girlfriends and when I got Melissa's blog, I was thrilled! I had the pleasure of meeting Melissa and her husband several years ago when they were visiting Chicago one summer. Both are so sweet and I still remember enjoying their company over brunch at a cafe downtown. Fast forward a few years and they now have two ridiculously adorable children, Caitlin and Ryan. {Congratulations are in order since Melissa and Aaron welcomed their second child, Ryan, a couple of months ago!} I chose this recipe from Melissa's blog because at the time, I was looking for a quick snack. Microwave popcorn is fine on it's own, but when you jazz it up with common pantry ingredients like peanut butter and honey, you've got yourself a gourmet treat! I used microwave popcorn since it's what I had... but use whatever popcorn you'd like - stovetop, popcorn maker, storebought.

Peanut Butter & Honey Popcorn
recipe adapted from Delicious Meliscious

2 bags of microwave popcorn
1/2 cup honey
1/4 cup sugar
1/2 cup peanut butter (creamy or crunchy)
1/2 teaspoon vanilla extract


Pop a bag of microwave popcorn or prepare it on the stovetop/popcorn maker. Transfer the popcorn into a large bowl and set aside.

Combine the honey and sugar in a small saucepan over medium high heat and let it come to a boil. Reduce the heat to a simmer for 2 minutes and then stir in the peanut butter until melted.  Stir in the vanilla.

Pour peanut butter mixture over the popcorn and stir to coat. Allow to cool for at least 10 minutes before serving.

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Invisible Real Autistics Suffer While Self Promoters Peddle False View of Autism Disorder As An Alternative, Superior Way of Thinking

Some self promoting, self proclaimed "geeks" are pushing a distorted view of autism disorders as being  the domain of different, even superior, thinkers.  Historical geniuses long dead are often cited as examples of "suspected" autistic thinkers. Of course, the self promoting ideologues do not go so far as to embrace possible evil "autistic thinkers".  Joe Scarborough was rightly criticized very recently for suggesting that an alleged mass murderer, whose name will not appear on this site, might be a person "on the autism scale".  Neurodiverisity autism "self advocates" were vehement in their criticism. Yet the same self promoting "autistics" will diagnose virtually every scientific, musical or artistic genius today, or long dead relics of history, as being or having been autistic.  Meanwhile those for whom autism is in fact a disorder, a disorder which limits their lives to institutional care in various forms, that inflicts bouts of serious, sometimes brutally serious self injury, those who wander to their demise, the many with autistic disorder who are intellectually disabled or generally lacking in cognitive development and understanding of the world are never mentioned by the self promoters of "aren't we smart" autism.

Yet another example of the misrepresentation of autism disorders as an alternative, superior way of thinking has been posted at the io9 web site under the title  How Autism is Changing the World for Everybody.  Admittedly io9 is not an online peer reviewed science journal.  It is a science fiction, futurism and fantasy oriented blog site.  That said the Changing the World article is breathless, even giddy, in its promotion of autism as superior thinking.  It features interviews with various neurodiversity promoters including online magazine writer and soon to be Penguin author Steve Silberman.  Neither Silberman nor the article's author, or anyone else referenced in the article,  mention that autism is in fact a disorder listed in the DSM and ICD manuals dealing with disorder.  No mention is made of the very severe challenges facing those with autism disorders.

Silberman has been busy writing articles online for several years promoting the neurodiversity,  alternative way of thinking picture that all too often is posted online, and in the mainstream media, as representing autism.  It has worked well for him and has landed him a book deal on autism and neurodiversity for Avery/Penguin to be published in 2013. Way to go Steve! Maybe you will land a movie deal too?

Bold prediction: assuming Silberman acknowledges the existence of those who actually have, and suffer from, the neurological, mental health disorder, soon to be officially recognized as Autism Spectrum Disorder, there will be nothing in Silberman's Penguin Neurodiversity Manifesto to help them. 

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SUMMER VEGETABLE RATATOUILLE

AND THE LIVING (AND EATING) IS EASY

The very first ratatouille I remember making, although heaven knows that there must have been others before, was for our wedding lunch. Eggplant and zucchini, tomatoes and garlic long simmered until tender, the flavors mellowing like old gentlemen growing tender and drowsy in the mid-summer heat, yet concentrating into something intensely sweet with a hint of the smoky, was nestled inside delicately bland choux pastries. A rustic buffet reminiscent of a pastoral picnic spread out before the dozen guests, hunks of artisan cheese and loaves of baguettes, terrines and pâté surrounded by crispy cornichons, summer salads seasonal and fresh, tangy Lemon Chicken washed down so elegantly with an abundance of Champagne. And my own ratatouille snuggled inside choux. A wedding meal prepared by the bride and groom, a wedding feast fit for a king.

Ratatouille is quintessential French home cooking in my book. Every Frenchman and woman seems to either have his or her very own potager, kitchen garden, or a neighbor with one and its anticipated overflow. And every French marketplace is abundant in the staples of zucchini, eggplant, tomatoes and onions. Summer plenty in aubergine, jade and red, the pale gold of papery onion skins, the violet-streaked creamy white of garlic bulbs set snowy against the deep greens of basil and parsley cry out to be taken home. Ratatouille seems to be in the repertoire of each and every French kitchen, the favorite dish made with these garden standards. The essence of warm summer days, a hint of garden parties and picnics in wide-open fields, ratatouille is the one dish I forever associate with my French life. It is here that I learned to make it, it is here that I fell in love with this so simple yet invitingly complex dish.

The heart of summer vacation, ratatouille is the one dish that has followed us around throughout the years from the Tuscan countryside to the Brittany shore, from steamy Parisian kitchens to breezy Nantes afternoons. Innumerable days spent stirring pots of fragrant herbed vegetables to be eaten as a side with a roasted chicken or as a vegetarian main served over rice, hot off the stove or tepid, the flavors growing even more intense with time. Leftovers reheated or blended into soup, our own style of gazpacho then showered with feta, this is a meal that finds its way to our table all summer long, every summer since I can remember. The regularity with which one is greeted by ratatouille in French homes, finding its way onto buffet tables, the ideal accompaniment to a barbecue, places it squarely on the list of classics, surely a traditional summer specialty.

Ratatouille just fits my lifestyle. I rarely plan ahead (unless I am over-planning) and when the desire to cook sweeps over me I want something I can ad-lib depending on mood and season, something I can practically put together without thought or effort. I love the soothing, satisfying feel of chopping vegetables, or stirring and simmering, watching as each vegetable weeps and melts, smooth and silky, into the next. Yet I have often stated that I am more baker than cook and something about creating a savory dish scares me just a little bit. So something that practically cooks and flavors itself, something that can be altered and added to as I go along, ratatouille rarely goes wrong. I can mix and adapt the ingredients depending upon what I have in my pantry and what I bring home from the market. I can make it ahead of time and let it sit – doesn’t it always taste even better the day after? Fresh chopped herbs or great pinches of dried, half a stock cube for an extra kick of flavor or not, chopped fresh red or yellow peppers or roasted and peeled for an intensely sweet and smoky touch, with eggplant or without, fresh ripe tomatoes or canned, ratatouille is as versatile as it is good.

Most of my American friends and readers know of ratatouille, this French classic, from Julia Child and Mastering the Art of French Cooking. This would have been the Grand Dame of French Cooking’s 100th birthday and YC Media and Alfred A. Knopf, a division of Random House, Inc., launched the JC100 (@JC100 or #jc100) national campaign involving restaurants, chefs, bookstores, and bloggers, in order to celebrate Julia and her legacy. Their goal is to raise one million voices in tribute to Julia, and I am extremely honored that I was asked to participate. A panel of culinary luminaries, including celebrity chef Thomas Keller and food writer Amanda Hesser, has selected their most beloved 100 Julia Child recipes and since May 7th, one of her many recipes is highlighted every Monday. This last week (I am always late), Julia Child’s ratatouille recipe was chosen.

My own ratatouille, although obviously quite similar to Julia’s, was taught to me by my mother-in-law, my husband and in watching various French friends cook, and my own today is, as always, ad libbed. I chose not to use eggplant, which I feel prolongs the cooking too much when I am pressed for time. Add the chopped onion all at once with the vegetables or precook to caramelize. I roasted my red peppers for, as I always say, sweet, smoky roasted red peppers make anything tomato-based taste better. I used canned cherry tomatoes – sweeter and more flavorful than canned plum tomatoes, in my humble opinion. Slow simmer in a regular heavy pot or Dutch oven or quick cook in a pressure cooker when rushed for time, simply cooking off any excess liquid once the vegetables are cooked and tender and the lid is removed. Easy does it.

Summer sunshine comes and goes, it flits around and through Nantes like butterflies, always moving, always just out of reach. One day grim and rainy gray, one day brilliantly warm and bright. I get my summer warmth from what I find on the marketplace, the sweet, sweet, ruby red cherries, the fragrant stone fruit and aromatic fresh herbs, the abundance of local tomatoes. And ratatouille, the very essence, the heart, everything that makes summer….summer.

RATATOUILLE

Add more or less of each ingredient to taste. Increase quantities for more ratatouille. My recipe serves 4.

1 large red pepper (or a yellow or green pepper, if you prefer)
1 yellow onion
3 – 4 zucchini
2 cloves garlic
1 can crushed tomatoes or cherry tomatoes
Fresh or dried herbs: basil, thyme, mint *
Salt and freshly ground black pepper
Olive oil for cooking

* This is the mix of herbs I prefer. You could eliminate the mint and replace it with flat-leaf parsley, if desired.

Rinse, pat dry and trim the pepper; remove and discard stem and seeds. Cut into 5 or 6 large pieces and press flat on a parchment-lined baking sheet. Roast under the grill of the oven until the skin is charred black and bubbling. Carefully remove from the oven and slip the pieces of charred pepper into a plastic bag. Let the pepper sit until cooled during which time the condensation in the plastic due to the heat of the peppers will lift much of the skin up off of the flesh. Simply pull each piece out of the plastic bag and slip a thin, sharp knife blade between the skin and the flesh and lift off the skin and discard. Slice the flesh into strips or bite-sized pieces and set aside.

Clean and trim the zucchini and slice into thick coins. Peel, trim and chop or mince the garlic. Set aside.

Trim and chop the onion. Add a couple tablespoons of olive to a large, heavy pot or Dutch oven and heat. Add the chopped onions and cook over medium or medium-low heat, stirring often, until the onion bits are very tender and golden brown around the edges.

Add the prepared zucchini and the garlic to the onions and cook, stirring often, until just beginning to become tender and slightly colored around the edges. Add the can of tomatoes and the roasted red pepper. Add a handful of fresh, chopped basil and a branch of fresh thyme along with a bit of mint if you like. Or a pinch of each of dried herbs. Salt and pepper. Add enough water to barely cover and allow to simmer for 20 to 30 minutes or until all of the vegetables are very tender, adding water as needed so the ratatouille doesn’t dry out and burn.

When the ratatouille is cooked to perfection, taste and add more herbs or salt or pepper as desired. Serve as a side dish to grilled or roasted meat or sausages or over rice or pasta as a vegetarian main. Serve hot or room temperature. This is ideal for lunch, dinner, a barbecue, a buffet or a picnic.

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K.G. v. Dudek (Florida Medicaid Injunction Order): ABA Proven Effective, Medically Necessary Treatment for Autism and Autism Spectrum Disorder

Following are some significant excerpts, including court summaries of expert evidence in the proceeding, and findings of the US District Court in Florida K.G. v. Dudek,  on the status of ABA as a medically necessary, proven effective treatment for Autism and Autism Spectrum Disorder.  The expert evidence as summarized, and the conclusions of the court, will of course have no effect on the views of anti-ABA activists like Michelle Dawson, Dr. Laurent Mottron and their followers. I hope though that Canadian public decision makers, particularly MP Mike Lake, who I have copied with this blog commentary and himself a father of a 16 year old son with autism,  and the federal Conservative government in Canada will revisit the need for a Real National Autism Strategy to ensure that all Canadian children with autism and ASD have access to ABA treatment. I especially hope that parents of newly diagnosed autistic children who have been influenced by the often times irrational and non evidence based arguments of anti-ABA activists will speak to their children's health care professionals about the possiblity of ABA as a treatment for their autistic children. 

"ABA is "medically necessary" and is not "experimental" as defined under Florida administrative law and federal law. ... (p 11).

Dr. Vasconcellos, Dr. Bailey, and Dr. Mulick all testified that ABA is the standard means of treatment for autism and ASD. Dr. Vasconcellos testified that she prescribes ABA to all of her autistic patients and believes it would be medical malpractice not to prescribe ABA for a child with autism. Dr. Bailey testified that “we know ABA works. It’s been well established. It’s accepted in the medical community.” Furthermore, Dr. Mulick testified that the consensus in the medical community is that ABA has been the standard means of treatment for children with autism and ASD since the 1990’s, evidenced by consensus statements from the following sources: Centers for Medicare and Medicaid Services, United States Surgeon General Schachter, the Center for Disease Control and Prevention, the National Institute for Child Health and Human Development, the National Institute for Neurological Disorders and Stroke, the National Institute for Mental Health, the American Society of Child and Adolescent Psychiatry, the American Academy of Pediatrics, and the American Psychological Association. Kidder testified that she did not consider any of these consensus statements when determining the standard means of treatment for autism. In sum, the Court finds that AHCA’s failure to follow its own unwritten but formal standard practice for making treatment coverage decisions, failure to apply Florida’s definition for “experimental,” and failure to use “reliable evidence” as defined by Florida law, was unreasonable, arbitrary, and capricious. .... (pp 21-22).

The “reliable evidence,” as defined by Florida law, conclusively shows that ABA is not “experimental.” Plaintiffs have established through their expert witnesses that there exists in the medical and scientific literature a plethora of peer-reviewed meta-analyses, studies, and articles that clearly establish ABA is an effective and significant treatment to prevent disability and restore developmental skills to children with autism and ASD. Dr.Bailey testified that the four peer-reviewed meta-analyses listed at the end of the Hayes Report (two by Eldevik, one by Reichow, and one by Virues-Ortega) show that ABA is effective though they received scarce attention in the Hayes summary report. These metaanalyses included findings of large to moderate changes in IQ, intensive ABA intervention leads to positive medium to large effects in terms of intellectual functioning, language development, acquisition of daily living skills, and social functioning in children with autism and ABA is the treatment of choice. Dr. Bailey further testified about three additional studies (by Dawson, Zachor, Smith) that show that ABA is effective. For example, Dr. Bailey testified that the Zachor study is “well-conducted,” “well-respected,” “highly cited,” and “published in a good journal . . . with peer review,” and that the study concluded that the children receiving ABA “showed significantly greater improvements” than those children in the eclectic group. Further, Dr. Bailey stated that AHRQ did not acknowledge the significance of the Zachor study or its findings. Dr. Bailey testified that he is aware of 25 to 30 reviews of the literature and an additional 30 to 50 meta-analyses showing that ABA has been proven effective for children with autism. Notably, all the experts that testified for Plaintiffs and Defendant stated that they have never seen a study in the peer-reviewed literature where the authors concluded that ABA was ineffective as a treatment for children with autism or a study that characterized ABA as experimental. ... (pp 23-24)."

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5 Zucchini Recipes for Summer

It's zucchini season... what are you doing with yours?! I admit that I don't use zucchini as much as I should. In fact, it's a vegetable on my list to foods to eat more of, especially now when zucchini is everywhere. Hopefully next year I'll have more zucchini recipes to share, but in the meantime, here are 5 Zucchini Recipes for Summer that's worth checking out!

 Mom's Zucchini Bread

It's a great quick bread to whip up and fill your kitchen with sweet baking aromas...

Zucchini Parmesan Crisps

This is a great way to serve up zucchini and a nice change of pace from the usual roasting...

Zucchini Salad with Miso Dressing 

It's wonderful in the warmer months because it's light, flavorful and healthy too!

Zarangollo Murciano (stewed zucchini & onions)

Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions,
is a favorite of Murcian cooks, who prepare it both with and without eggs. 

 

Zucchini Boats with Ricotta-Basil Mousse

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Medicare's Orphans: Dr. Melvin DeLevie On Canada's Archaic Approach To Autism Treatment

Medicare for Autism Now! is featuring a series of interviews in connection with the Medicare's Orphans series.  Interview 3 features Dr.  Melvin DeLevie a practicing British Columbia physician with extensive experience with autistic children.  As summarized on the Medicare for Autism Now! web site:

"Dr. Melvin DeLevie, long-time Vancouver paediatrician with extensive experience dealing with children with autism. This 20 minute interview is a powerful indictment of Canada’s archaic approach to the treatment of autism which is in stark contrast to the treatment of children with any other disease or disorder. He gives examples of why social services personnel are ill-equipped to deal with what is in-fact a medical condition. He eloquently expresses frustration with the “people in charge” who are both “blind and deaf” toward what he terms the “lost children”."

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Smart Launched: Smart Postpaid Freedom Plan

One of the disadvantage of having a postpaid plan is you have to pay a fix monthly amount whether you consumed your calls or text allocations. Now will it be great having a postpaid plan that you don’t have to worry about checking if you overspend your balance every once in a while.

Well Smart just announce, Smart Postpaid Freedom Plan.

 

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Fried Tacos

With the crazy hot weather, I've been taking advantage of the season by spending time at the beach and pool. The funny thing is, I don't know how to swim. I'll jump into the water to cool off a bit but most of the time you can catch me just soaking in the sun and working on a tan. There's something about having that sun-kissed glow in the summer... but the key thing is, don't over do it. Oh, you know what I mean.

Just like how many folks eat first with their eyes when it comes to food, on dating websites you can't help but look at everyone's pictures. There are your average head shots, action pics, candids and I've seen quite a few that makes me wonder why someone would share unflattering pics of themselves. Then there's this one pic I received in my inbox from a gentleman who was interested in getting to know me. Upon seeing his picture, I was immediately reminded of our dear friend, Magda. I really think they could have been related! They both share similar facial features and well, both are extremely tan. Maybe even borderline bronze. After a few conversations back and forth, there wasn't enough in common between the two of us or much to hold my interest. The moral of the story is, enjoy the summer sunshine - just don't fry yourself in it. Very few can rock that look and chances are, you're doing more harm than good to your health!

Speaking of frying, I do appreciate fried foods every know and then. I came across this recipe for Fried Tacos which piqued my interest because I never really thought about frying tacos before. It's similar to chimichangas and flautas, only in taco form. Why didn't I think of that?! These tacos are filled with a mix of chicken and cheese, which are then fried until crisp and garnished with your favorite toppings.

These are great for a party and are easy to prep ahead of time. Assemble the tacos on a baking sheet and freeze them uncovered until they hold their shape, about 30 minutes to an hour. Transfer the tacos to a gallon sized freezer bag and store them in the freezer. To prepare them for serving, fry from frozen until crisp and brown on both sizes, ensuring middles are cooked as well.

Fried Tacos

recipe adapted from Taste of Home

1 rotisserie chicken, removed from bones and shredded
1 cup (4 ounces) shredded cheddar cheese
12 corn tortillas (6 inches), warmed
1/4 cup oil for cooking

Garnishes:
sour cream
pico de gallo salsa
chopped fresh cilantro
shredded cheese

Fill tortillas with chicken and sprinkle with cheese then fold in half.

In an hot skillet over medium high heat, add oil and heat up. When it begins to start smoking, place a few filled and folded tortillas being careful not to over crowd in the pan. Cook until bottoms are crisp and flip to cook the other side.

Once crispy on both sides, remove from skillet and drain on paper towels. Repeat with remaining filled tacos and cook on both sides until crisp.

To serve, top with shredded cheese, sour cream, salsa and garnish with cilantro.

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