Alcatel Amazing Sale: Discounted Price on Android Phones with Bundle Freebies

It's the official start of the long Christmas in the Philippines, and what better way to start this "Ber" month is another Gadget SALE from Alcatel. So better mark that calendar until September 16 for these great Mobile Phone. 

The Alcatel Amazing begun last Agust 31 and will be until September 16 at all Alcatel kiosk and at the following stores: Twinline (Fairview) Cyberwidget (SM Centerpoint, SM Mall of Asia) Trinity (Session Road) Hello (SM Mall of Asia, SM North, SM Bicutan,SM Makati,SM Festival Mall,SM San Lazaro, SM Megamall,SM Centerpoint) Technomobile (Marikina, Sta Mesa, Taytay, Fairiew) Graphics Perfecom YTelcom Tekpone Aerophone Cellplus Fonshop Gizmo RC Goldline Comworks Presnet.

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Experienced Clinical Child Psychologist On Increases in Autism Diagnoses, Importance of ABA Treatment

From the Medicare for Autism Now! web site:

Dr. Glen Davies is a clinical child psychologist who has practiced in the Vancouver area for over 25 years. Today, over two-thirds of the children seen in his clinic are on the autism spectrum. In his 16 minute interview, Dr. Davies comments upon the dramatic increase in autism diagnosis over the last two decades. He discusses the transformational impact of ABA treatment, as well as the relative costs of not providing treatment – to autistic children, their families and society at large.

Dr. Davies is a clinical psychologist with actual experience working with children with autism. There are lots of purely academic, research psychologists working solely with abstractions and epidemiological statistics. It is important to listen to  experienced clinical psychologists like Dr. Davies, psychologists who understand the realities and challenges of autism disorders and the best known way to address those challenges ... ABA treatment.

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CARAMELIZED ONION AND TOMATO TART

KITCHEN ANTICS

My friends continue to ask me what the first thing will be that I will make or bake in my brand spanking new kitchen. I shrug. I cannot for the life of me think that far ahead in time. We are still at the interminable stage of scraping old carpet glue and cement off of ancient, faded and stained tiles and wood parquet and arguing over the individual elements of the design to be able to project ourselves barely two months into the future and think of food. Input from all sides, new ideas, changing opinions, and more trouble with that damn floor than we could ever have imagined, and exhaustion! block out any thought of sliding cake pans into some non-existent oven or homey smells emanating from a Dutch oven on a stovetop. Covered with dust and bruises, we drag our sagging bodies home at mealtime; picking up sandwiches at the boulangerie at noon and flopping onto the sofa late afternoon to “Are you hungry?” and “Who’ll fix dinner tonight?” singing through the house. How can I even begin to think of christening (or is it baptizing?) our new kitchen when I even have trouble considering throwing together a meal for my family now?

Talented son has finalized the design plans, yet to build it ourselves or not to build it ourselves, that is the question. Cabinets and worktop have been selected from that great Swedish warehouse in the sky while our neighborhood cuisinista, kitchen design studio, is luring us with a second design and the heavenly promise of shouldering the hard labor and assuming all responsibility. Each appliance has been mulled over, advantages weighed out and finally selected. Yet each day as we step over the threshold, as our bodies are enveloped and consumed by a fine white dust, as we breath in the heady scent of stripping solution and plaster, all thoughts of a shiny new kitchen, a cozy home flooded with sunlight fall away.

What to cook in my future kitchen, you ask? Shall I have images of bottles of Champagne nestled and chilling inside a shiny refrigerator in my head? Can I see myself sliding gooey layers of chocolate cake out of an oven as thick, creamy ganache cools on my beautiful new countertop? As I stand in the middle of an empty room, surrounded by broken chunks of woodwork, the hideous floor strewn with hammers, scrapers, crowbars and bulging plastic bags overflowing with bits and pieces of electric wiring, plaster and gravel, do shiny, cream-colored cabinets filled with china and glassware, pots and pans take shape in my mind? Does my excitement at standing behind stovetop, window thrown open, the breeze tickling the back of my neck as I chop and stir block out the mess at my feet or soothe the sores on my hands? Can I feel the weight and heft of a tray laden with choice delicacies, oysters on ice chips, glistening olives, crystal goblets of wine each time I slip on a grimy yellow work glove and curve my aching fingers around the handle of the scraper? At the pain of disappointing, I must admit that the answer would be no.

Therefore, I answer my friends who press me for my dream menu that I just cannot think about it at this time and place. In normal times, I am much more invigorated to cook and bake in the winter when the weather is cool than in the slow, stagnant, lazy days of summer when my mind is a blank stretch of road winding into the flat, hazy distance. I lie on the sofa, drowsily mumbling lists of items I should be picking up at the market and murmuring lists of dishes I could be cooking for this meal or that. Yet the energy eludes me and I remain sprawled in the same position, leaving my family to fend for themselves. And this summer more than ever, what with Clem out of town, only drifting in on the odd weekend, Simon slipping out with his friends or simply not hungry at the same time that we are and JP and I just flat out lethargic, drained from the renovations. We prefer the simple, the cool and fresh, stopping by the market on the way back from a morning’s renovation to pick up fruit and a head of lettuce, cold cuts and cheese, a baguette or two. We may, in our attempt to put together a complete and balanced meal, boil pasta and eggs, slice tomatoes and toss it all together with a can of corn and another of white beans for a * ta da * pasta salad! But the cooking and baking bug has surely left on a long vacation.

(Here I must do justice, give credit where credit is due at the expense of my story and say that JP does indeed make much more of an effort to cook real meals during the summer than I do and we often eat scrumptious dishes much to my delight and our satiation.)

But once in a while, the urge and excitement to cook or bake wash over me, invigorating and refreshing like dashing into the sea. Maybe it’s the weather, cooler now, like the early days of autumn, my favorite season. Maybe it is something along the lines of the old adage “absence makes the heart grow fonder”; when days and weeks flow by and I’ve had neither the time nor the energy nor the desire to bake, it all catches up to me like a cavalcade in pursuit of the bad guys. And then I will spend a full day or two kneading dough, rolling out puff pastry, slicing and chopping seasonal vegetables and tossing fresh fruit into whipped cream. This past weekend, as the men made runs to the dump and to the hardware store, I made both a sweet and a savory tart with my homemade puff pastry. Fresh peaches, the sweetest we have found them in years, were sliced and layered onto a French Peach Tart. And summer’s local tomates nantaises were sliced and layered atop a tangle of caramelized onions and fresh goat cheese, dotted with salty olives and baked, served warm for a dinner for four that was consumed in joy and in record time. Both tarts, the sweet and the savory, were gobbled down by three hungry men, the persnickety, the finicky and the hungry husband and proud, little old me, both tarts loved by one and all.

At the end of a trying, physically exhausting, yet satisfying day, nothing beats a wonderful, homemade meal.

CARAMELIZED ONION AND TOMATO TART
The idea for this came from the July-August 2012 issue of French Saveurs, the twists and turns are my own.

For the tart you need:

Dough (I used puff pastry about 14 oz/400 g), the original recipe called for bread dough (about 14 oz/400 g) or you could simply use a quiche dough for a 10-inch tart. The puff pastry dough needs to be rolled out, line a lightly oiled 10-inch (25 cm) tart dish, pricked and refrigerated for about 30 minutes while you make the filling. The bread dough, if using, needs to stay out at room temp for 30 minutes once you have rolled it out and lined the oiled tart dish.

For my homemade Puff Pastry, follow the recipe here and the step by step directions here (adding the butter to the détrempe).

Roll out the dough (even the puff pastry) so when you line the tart/pie dish the dough comes up the sides to make an edge just to the top of the dish.

For the filling you need:

3 yellow onions - peeled, cut in half and thinly sliced
2 cloves garlic chopped or minced (not too too finely)
Fresh or dried thyme and basil (I used dried), salt and pepper
About 6 medium (maybe 2 - 3 inches across) ripe tomatoes **
A small handful tiny olives, such as Niçoise olives or Greek olives
A bit of fresh goat cheese or feta, optional
Olive oil

** you can use about 400 g (14 oz) cherry tomatoes, sliced in half. Instead of brushing the cherry tomato halves with olive oil before baking, toss in 1 to 2 tablespoons olive oil before placing the halves in concentric circles, close together, on top of the caramelized onions.

While the dough is resting, caramelize the thinly sliced onions in about 2 tablespoons olive oil. After about 5 minutes, when the onions become translucent and just start to color, add the garlic, salt and pepper and the herbs and continue to cook over medium or medium-low heat until the onions caramelized a golden brown. This usually takes about 10 minutes total. Remove from the heat and allow to cool for a few minutes.

Preheat oven to 400°F (200°C).

Spread the onions in the tart shell. If using goat cheese or feta crumble or lay slices over the onions, as much or as little as you like but only one thin layer. Cut off and discard the ends of the tomatoes and slice tomatoes about 1/4 inch thick and lay on top of onions/cheese in concentric circles, pressing the slices closely together in one tight, single layer. Lightly brush the top of each tomato with olive oil, salt and pepper again, a bit of basil and the olives, as many or as few as you like. Bake until the edges of the crust are golden brown about 30 minutes.

Remove from the oven and allow to cool just a bit before serving in slices. This tart makes a wonderful meal with only a green salad, bread and a cheese platter and a bottle of wine.

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Autism Research Community's Failing Grades: Vocational Interventions Research

"In the end, the researchers found only five studies that focused on vocational interventions. While this handful of studies looked at certain on-the-job programs designed to support young adults with autism and suggest these "interventions" can improve quality of life and reduce symptoms of autism, the study authors concluded, "all studies were of poor quality." They say these studies had serious flaws including the randomization or comparison groups, which makes it difficult to draw any conclusions. Lack of follow-up and the fact that most studies were small also contributed to the researchers' deeming the quality of the research as poor. The study was published Monday in the medical journal Pediatrics. 

Geraldine Dawson, chief science officer for the advocacy group Autism Speaks, says she finds it remarkable that only five studies that address vocation skills were published in the last three decades and all were of poor quality. "There is a tremendous knowledge gap regarding how to help young people with autism be successful in the work environment," Dawson says."

Evidence weak that vocational programs help young adults with autism, CNN, August 28, 2012

This information does not indicate that vocational interventions are not effective. What it indicates is that the autism research community has not bothered to conduct any serious research to evaluate those interventions. The autism research community has its obsessions and it pursues them doggedly even when the results don't support their particular obsessions. But those obsessions do not necessarily result in quality autism research. 

We all know that within the next couple of years the "Mottron group" will publish more studies telling us how autism is just a different, in some ways superior, type of intelligence, one that can not, and should not, be cured. There will be more studies about the genetic bases of autism without ever pinpointing specific genes or genetic groupings that explain the diverse types of autism disorders as they manifest in so many individuals. The environmental side of the autism equation will be ignored. No new treatments or cures will be explored. 

The autism research community has done little to advance our understanding of what autism disorders are, how they are caused, how to treat or cure autism disorders or even, since Lovaas, how to assess or evalute interventions. The review of vocational autism research is just one more failing grade for the autism community that puts up lots of posters and makes grand speeches at IMFAR conventions in hotels around the world but really does little to help the lives of those who actually suffer from autism disorders. 

I realize how pessimistic this comment is. My son was diagnosed 14 years ago at age 2. I have seen many hopes raised and false starts made but I have seen little lasting progress in the past 14 years. Instead of progress we have a new definition of autism disorders scheduled to arrive in the DSM5 that will do nothing to improve the lives of those with autism and will not advance diagnosis, treatment or cure for autism disorders. The world autism research community has been talking in circles since my son was diagnosed studiously avoiding the tough research issues but achieving nothing. 

Yes my comment is pessimistic. I would love to be wrong about this. I would love to see some substantial breakthrough in understanding autism, how it is caused, how to ameliorate its challenges for my son and others, breakthroughs in treatments and cures. I do believe that progress must be achieved through research but as my son grows older I do not see the qualitative results, beyond the work of Lovaas and those who followed his lead, of any such research to date. Perhaps a review like this will help those at the IACC and other autism research leaders face some autism reality and improve the direction and quality of autism research.

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Perfect Cupcakes for Back to School!

I bake.  I bake alot...

One of the reasons that I bake so much is that I like for the kiddos to have snacks to take to school in their lunch that isn't completely full of artificial ingredients.  When I bake something for them I generally know what they are eating.  But I have always had a problem when trying to send cakes or cupcakes with them to school.

Then it hit me!  All over Pinterest (follow me there) I kept seeing posts of Mason jar cupcakes.  Great idea but I didn't have any mason jars and wasn't going to go and buy some just to make cute cupcakes in. Then it hit me.  I can use the same idea using the cute little Mini Round Glad® Food Storage Containers!!!

Banana Cupcakes

Genius I say!  And the kids love them.  Lauren asks for them everyday!!!  They get to take cupcakes to school with no mess or worries about squishing and gooeying eveything up!!!

Simply make your cupcakes as you usually would in the oven using a cupcake tin (not these Glad® Food Storage Containers!!!) and once they are cooled remove the paper line and drop them into your Glad® Mini Round container.  Do not put the frosting on them until you have put them in the Glad® Mini Round.  Once they are in there then you can put the frosting on them using a pastry bag!

Be sure to attach a spoon to the Glad® Mini Round container so your kiddo will have something to eat it with at school.  A ribbon would have been really cute but an elastic band works just as well!

Banana Cupcakes (from Mom’s Who Think)

Ingredients:

1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour, sifted
1/2 tsp. of salt
1/4 tsp. baking powder
1/2 cup milk
1/4 tsp. vanilla
3/4 tsp. baking soda (add to pureed bananas)
3 pureed bananas, very ripe

Cream Cheese Frosting:

1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract

Directions:
1. Preheat oven to 350 degrees. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).
4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
5. Fill cups 1/2 full with batter. Bake 20 to 23 minutes. Test with a toothpick for doneness. Cool completely. Peel off paper baking cups and place in Glad® Mini Rounds and frost

Frosting Directions:
1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spoon into a piping bag with tip and frost cupcakes.

**If you have any really cool Back to School recipes, tips or ideas head on over to Glad's Facebook page for a chance to win a "Lunch Kit" for your kids entire class just by sharing!!!

I have partnered with The Glad Products Company through DailyBuzz Moms to help promote their Food Storage products. I have been compensated for my time commitment to review this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you GLAD!

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Taste of Israel: Quinoa Tabbouleh Salad

And... I'm back. After spending a long weekend in Portland, OR for the International Food Bloggers Conference {which I'll be writing about soon!}, my suitcase has yet to be emptied because I'm gearing up for another trip in a few days. This coming Saturday, I'll be headed to New York to catch the second leg of my flight abroad. Where, you ask? Israel. Random destination? Yes. Foodie adventure? Most definitely.

I'm one of 7 bloggers that were chosen from around the world to participate in the Taste of Israel - Eat.Tweet.Love. Program and I couldn't be more thrilled. We'll be spending about a week in Israel visiting various cities to experience its wide cuisine and beautiful culture. During my visit to Israel, I'll be checking out restaurants, markets, wineries, agricultural sites, and cheese manufacturers – all in an effort to have a full and complete experience of what culinary adventures Israel offers. I look forward to learning first hand about Israeli hospitality, culture, history and landscapes in my favorite way... with food, of course! My tentative itinerary includes stops in:

• Tel-Aviv
• Nazareth
• Beit Jan
• Tiberous
• Zirah
• Jerusalem
• Dead Sea

Just with those cities listed, I'm anxious for the fun that awaits! I'll be sharing the experience every step of the way through social media, so tune in and catch me on Twitter, Facebook, Foursquare and Instagram {itsjoelen} to join me on this adventure virtually! Here's a little video of what's in store next week...

With Israeli cuisine on the brain, here's a recipe for Quinoa Tabbouleh Salad. Tabbouleh is a staple salad in Israeli cuisine that I anticipate seeing it on the menu of all restaurants during my trip. Traditionally it's made with bulgur - an ingredient that has gluten in it. But that's not to say I can't enjoy this dish. By substituting the bulgur for quinoa, I can have a gluten free version that's packed with nutrients and protein too. Cucumber, parsley, tomato, green onions and quinoa are tossed together with a simple dressing of olive oil, lemon juice and garlic for a light, refreshing salad...

Quinoa makes for a great gluten free substitute in dishes calling for bulgur, barley and even couscous. But you don't have to be gluten free to enjoy this! Quinoa is a nutritious ingredient that I've been incorporating more into my dishes. It's a great source of protein, rich in fiber, full of calcium, potassium, magnesium, zinc, and other minerals. If you haven't tried quinoa yet or perhaps want to give it another try, I highly recommend it!

Quinoa Tabbouleh Salad
recipe adapted from Cooking Light

1 cups uncooked quinoa
2 cups chicken broth or water
1 1/2 cups diced English cucumber
1 cup chopped fresh parsley
1 cup diced tomato
1/4 cup chopped green onions
1/4 cup fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoonground  black pepper
4 garlic cloves, minced

Cook quinoa per package directions and transfer to a large bowl.

Add cucumber and remaining ingredients to quinoa; toss well. Cover and chill at least 1 hour before serving.

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Στα 304 δισ. € αυξήθηκε ελέω διάσωσης το χρέος

Η Λούνα χωρίς φρένα, ...σώζει τη κατάσταση!

 

Μόνο γέλια μπορεί να προκαλεί η επίθεση που εξαπέλυσε η κυβέρνηση στον βουλευτή του ΣΥΡΙΖΑ, Παναγιώτη Λαφαζάνη, με αφορμή σχόλιο του σε ραδιοφωνική εκπομπή όπου τόνισε ότι «η χρεοκοπία είναι όπλο των αδυνάτων όταν φτάνουν σε ένα σημείο που δεν μπορούν να αποπληρώσουν τα χρέη τους».

Παρότι ο κοινοβουλευτικός εκπρόσωπος του ΣΥΡΙΖΑ απέφυγε να θέσει ευθέως θέμα παύσης πληρωμών του δημόσιου χρέους ή εξόδου από ευρώ και ΕΕ, η στάση της ΝΔ ξεχείλιζε υποκρισία λόγω του ότι μόλις πριν πέντε μήνες η κυβέρνηση Παπαδήμου, που είχε τη στήριξη ΠΑΣΟΚ, ΝΔ και ΛΑΟΣ, οδήγησε τη χώρα στην επίσημη, πέμπτη από ιδρύσεως ελληνικού κράτους, χρεοκοπία. Πιο επίσημη δεν γινόταν, πέθαινε… Κι έρχεται τώρα και κατηγορεί τον Π. Λαφαζάνη ότι εκθέτει τη χώρα διεθνώς όταν θίγει το θέμα της χρεοκοπίας δείχνοντας έτσι πως αυτό που την ενοχλεί δεν είναι τίποτε άλλο από τους όρους. Γιατί, η διαφορά έγκειται στο ποιος τελικά αποφασίζει.

 

Σωζόμαστε όταν είμαστε στα όρια;;

 

 

Για την κυβέρνηση αν αποφασίζουν Γερμανοί και τραπεζίτες υπό ποιους όρους θα μειωθεί το δημόσιο χρέος, τότε δεν υφίσταται θέμα για το διεθνές προφίλ της χώρας. Αντίθετα, σε «κράτος παρία» κινδυνεύουμε να υποβιβαστούμε αν η χρεοκοπία, δηλαδή η παύση πληρωμών, αποτελέσει συνειδητή επιλογή των αδυνάτων.

αντίδραση της ΝΔ ήταν εξοργιστική και για έναν επιπλέον λόγο: Επειδή ήδη, πέντε μήνες μετά την προηγούμενη επίσημη χρεοκοπία, διαμορφώνονται εκ νέου οι όροι και για την επόμενη χρεοκοπία. Για το όργιο των συζητήσεων στο εξωτερικό, βλέπε στην διπλανή σελίδα το άρθρο του Γιώργου Δελαστίκ. Με βάση επίσημα στοιχεία όμως που εξέδωσε το υπουργείο Οικονομικών προχθές Παρασκευή, φαίνεται κι απ’ το εσωτερικό ότι πάλι το δημόσιο χρέος είναι εκτός ελέγχου. Ειδικότερα, φαίνεται πως στο πρώτο εξάμηνο του έτους, στο τέλος Ιουνίου, το δημόσιο χρέος έφθασε τα 304 δισ. ευρώ, παρουσιάζοντας αύξηση κατά 24 δισ. ευρώ σε σχέση με το επίπεδο που βρισκόταν τον Μάρτιο του 2012. Σε τρεις μήνες δηλαδή αυξήθηκε παραπάνω από 8%! Βασική αιτία μάλιστα γι’ αυτή την εκρηκτική άνοδο ήταν τα δάνεια, αξίας 37 δισ. ευρώ, που πήραμε αυτό το διάστημα από το ευρωπαϊκό Ταμείο Χρηματοπιστωτικής Σταθερότητας και το ΔΝΤ, στο πλαίσιο της δεύτερης δανειακής σύμβασης των 130 δισ. ευρώ.

 

Ιόνιο ηλιοβασίλεμα από Κυπαρισσία.

 

Από αυτό μάλιστα το ποσό, η μερίδα του λέοντος, τα 25 δισ. στράφηκαν στην ανακεφαλαιοποίηση των τραπεζών. Με λίγα λόγια, βουλιάζουμε λόγω διάσωσης! Το σωσίβιο της αναδιάρθρωσης όπως υλοποιήθηκε με το PSI, πριν καν κλείσει μισός χρόνος, αποδεικνύεται διπλής όψης: Μολύβι για τα δημόσια οικονομικά και τους φορολογούμενους και λύτρωση για τους πιστωτές και τους χρεοκοπημένους τραπεζίτες!

Παρόλα αυτά, παρά δηλαδή την αποδεδειγμένη επικινδυνότητα και δηλωμένη αποτυχία τους να διαχειριστούν την ωρολογιακή βόμβα του δημόσιου χρέους, κυβέρνηση και Τρόικα ζητούν τώρα νέες θυσίες για να επιτευχθούν μέσα στην επόμενη διετία εξοικονομήσεις ύψους 11,6 δισ. ευρώ, ενός ποσού που ισούται με το 5% περίπου του ΑΕΠ, της αξίας με άλλα λόγια των αγαθών και υπηρεσιών που παράγει η χώρα ετησίως. Για να βρεθεί αυτό το ποσό θα χυθεί αίμα. Μέχρι στιγμής, που ακόμη δεν έχουν βρεθεί με σίγουρο τρόπο τα κονδύλια τα οποία θα περικοπούν για να φτάσουν στον μαγικό αριθμό, η πύρινη λαίλαπα παρασέρνει: συνταξιούχους ανεξαρτήτως ύψους σύνταξης μια και οι περικοπές θα ξεκινούν απ’ όσους παίρνουν σύνταξη άνω των 2.000 ευρώ ή διπλή αλλά θα φτάσει ακόμη και στους χαμηλοσυνταξιούχους του ΕΚΑΣ. Είναι αυτοί που με την εκλογή Σαμαρά θα έβλεπαν τις εις βάρος τους αδικίες να διορθώνονται…

 

Βράχο βράχο τον καημό τους... μετράν οι φοροφυγάδες

 

  Θα παρασύρει επίσης μισθούς δημοσίων υπαλλήλων κι εργαζομένων στις ΔΕΚΟ, υπηρεσίες του δημοσίου, ΔΕΚΟ, νοσοκομεία, πανεπιστήμια και ΤΕΙ που θα βάζουν λουκέτα κατά δεκάδες για χάρη των πιστωτών και το επίπεδο κοινωνικής ασφάλισης καθώς αναμένεται να αυξηθεί η συμμετοχή των ασφαλισμένων στα έξοδα ιατροφαρμακευτικής περίθαλψης κι επίσης να αυξηθεί η συνταγογράφηση των πλασέμπο και μαϊμού (κατά κόσμο, γενόσημων) φαρμάκων.

Το έγκλημα που εξελίσσεται είναι πολλαπλό, μιας και, πρώτο, τα μέτρα αυτά θα γενικεύσουν τη φτώχεια και την απόγνωση ωθώντας κι άλλους ανθρώπους στην ανεργία, την εξαθλίωση, την αυτοκτονία. Δεύτερο, σύντομα, όταν θα αρχίσει να αποτυπώνεται στον προϋπολογισμό η υστέρηση που δημιουργεί στα δημόσια έσοδα η φετινή ύφεση του 7%, ακόμη κι αυτά τα μέτρα θα αποδειχθούν λίγα και ανεπαρκή για να «σώσουν την χώρα» και να «διασφαλίσουν την παραμονή μας στο ευρώ» με αποτέλεσμα, ακόμη κι αν επιβληθούν, μετά από λίγους μήνες όπως συνέβη με τα μέτρα του δεύτερου Μνημονίου, να οδηγηθούμε σε νέες «δραματικές» ανακοινώσεις για την ανάγκη εφαρμογής επιπλέον, ακόμη πιο αιματηρών μέτρων. Κι εδώ βρισκόμαστε σε μια διαδικασία χωρίς τέλος, λόγω του ότι έχουμε να κάνουμε με μια κυβέρνηση πειθήνιων υπηρετών των τραπεζιτών και των τοκογλύφων που δεν πρόκειται να πουν όχι ποτέ.

Μονεμβασιά ,Ανω Πόλη.

Είτε 11 δισ. ζητήσουν οι πιστωτές, είτε 30 και 50 δισ. ευρώ, δεξιοί, ΠΑΣΟΚοι κι από κοντά οι μαϊντανοί της ΔΗΜΑΡ θα ψάξουν να τα βρουν, αδιαφορώντας για το δράμα χιλιάδων ανθρώπων του μόχθου! Η κομπίνα που έκαναν για να αποπληρωθούν τα ομόλογα που έχει η ΕΚΤ, ύψους 3,2 δισ. ευρώ, με τις χρεοκοπημένες ελληνικές τράπεζες να δανείζουν το χρεοκοπημένο ελληνικό δημόσιο ώστε να αποπληρωθούν οι νταβατζήδες της ΕΚΤ στο ακέραιο για ομόλογα που είχαν αγοράσει στο μισό της αξίας τους, κι όλοι μαζί να επιβάλουν στον ελληνικό λαό να πληρώσει επιτόκιο ύψους 4,3% που σημαίνει νέα επιβάρυνση του δημόσιου χρέους, δείχνει με τι απατεώνες έχουμε μπλέξει…

 

Badmoney

 

Λεωνίδας Βατικιώτης εφημερίδα Πριν 19-8-2012

 

 

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PEACH PUFF PASTRY TART (Tarte Fine aux Pêches)

SIMPLICITY

Simplicity is the ultimate sophistication. 

– Leonardo da Vinci 

There are few meals that are so spectacular that the memory, the impression left stays with us forever. Meals unique in their originality, quality, flavor; care and attention, a warm, welcoming ambiance add to the meal itself, framing the memory in elegance or glamour, creating something dreamlike, but it is the food that is center stage, the primary element, the leading lady, the meat and potatoes of the narrative. If the food isn’t perfect, nothing will hold the experience in our imagination.

It is a truth universally known that the simplest things are often the best. A slow, lazy Sunday morning in bed with a good book. An evening in with husband and sons just chatting, laughing, dreaming together. A pizza and a movie on a Saturday night. A walk through the vineyards on a sunny morning, hand in hand, dog romping happily around our feet. A little black dress, the only ornament a dab of red lipstick. Three little words. A single band of gold. Nothing gaudy, nothing complicated, just focusing on the basic, unpretentious beauty and simplicity of the best. Pure, simple pleasure.

The simplest things are often the truest. 

– Richard Bach 

Take food, for example. A few, simple ingredients, fresh, seasonal, of the highest quality, make the best dish. Pasta tossed simply with ripe sweet tomatoes, fragrant basil, a drizzle of olive oil and the gentle bite of garlic create a stunning meal. A chicken, cooked to perfection, the meat tender, flavorful, the skin crispy, golden brown, roasted with nothing more than salt and pepper, maybe a handful of herbs from the garden or the surprise of lemon, is heaven itself. Bread still warm from the oven slathered with butter and a dusting of freshly grated Parmesan cheese, or peanut butter smeared on warm toast, what could be simpler and what could be better? Or a classic jambon-beurre, a single slice of ham and a lick of pure, creamery butter on warm baguette. The perfect, dense, gooey brownie, no adornment necessary.

One of my most memorable meals was simplicity itself. A romantic getaway on the coast, an afternoon and a night at the Hôtel Anne de Bretagne in La Plaine sur Mer left an indelible mark. Elegant white surroundings, a view of the wild late-summer ocean, crisp table cloths, crystal and china lending sophistication and charm, the evening meal for two promised to be special. A warm bowl of thick chunks of crabmeat in a creamy fennel chaud-froid with a layer of shellfish gelée was a stupendous starter. But astonished I was to discover that the main course was unforgettable as simple as it was: tiny lamb chops, no bigger than the palm of my hand from top to bottom, grilled to perfection; tender baby vegetables, miniature carrots and leeks, slender asparagus gently steamed and laid out delicately across the plate in a light sauce like a breath of flavor. The high quality of the ingredients needed nothing more than the hand of a great chef to create such an incredible dish so full of flavor. And the final applause, the exquisite finale to this astounding meal was, well, so simple it took my breath away. A tarte fine. A paper-thin round of just-crisp puff pastry topped with swirls of paper-thin apple slices, delicate and sweet, and brushed with a hint of jam. Nothing could have been better, unadorned purity, perfection embodied in the simplest of desserts.

Simplicity is the glory of expression. 

– Walt Whitman 

And that perfect tarte fine has stayed with me, making me dream, and I have longed to recreate something so wonderful. Our boulangère fills the glass case of her bakery with seasonal tarts, great rounds of puff pastry topped with layers of apples or chunks of peaches and dabbed with glistening jellies and I ogle each one, scolding these delicacies for taunting and teasing me each time I walk in for our daily baguette. And I have decided that it was finally time for me to create my own with summer’s ripe, sugary, juicy peaches, abundant this year and sweeter than usual. I had spent a lovely afternoon joyously rolling out my own puff pastry and all I needed to do was dash to the market early and choose the fruit.

As simple as….pie.

TARTE FINE AUX PÊCHES (Peach Puff Pastry Tart)

Using very good quality store bought puff pastry or homemade using this recipe and these directions, simply weigh out a round of puff pastry – I cut mine out with a large ring mold – and roll it out gently on a floured work surface; do not push the rolling pin, rather gently and lightly roll back and forth, take your time so as to neither compact the pastry or distort the circle. Turn the circle of dough around and around after each stroke of the rolling pin in order to create a circle.

Puff pastry
Peaches
Unsalted butter (7 or 8 g – ½ Tbs), softened
1 Tbs granulated brown or white sugar

For a tart about 22 cm (8 ½ inches) in diameter use about 250 - 300 g (9 - 10 oz) puff pastry. This serves 4 to 6 guests depending upon how hungry they are and if the tart is served with a scoop of ice cream or not. Use about 3 ripe peaches. 

Feel free to use more puff pastry and more peaches for a larger tart. The tart is freeform so all you need for a bigger tart is a larger baking tray.

Roll the dough out to a thickness of about 2 – 3 mm (not more than 1/8 inch). You can leave the edges a bit thicker. Place the round of dough on a parchment paper-lined baking tray larger than the tart (the butter and juices may run a bit), cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C (350°F) Note: towards the end of the baking, you will need to turn the oven up to 200°C (400°F) in order to brown the edges of the pastry.

Lightly brush the puff pastry with some of the softened butter, all the way to the edge of the dough. Prick the dough all over with a fork. Slice the peaches into thin slices and place them in a concentric circle on the dough, overlapping the slices slightly, but leaving about ½ to 1 inch free all the way around (do not place the peach slices to the edge). Dot the rest of the butter over the peach and sprinkle the granulated sugar evenly over the fruit slices and the edge of dough.

Bake in the preheated oven for about 35 – 40 minutes. If the puff pastry is not yet golden and puffed all the way around, simply turn the heat up to 200°C (400°F) and watch the tart carefully so it browns without burning.

Remove from the oven and dust with powdered/confectioner’s sugar just before serving.

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Win a Lenovo P700 from Lenovo Philippines

Heads up to all Android fans and to those who loves joining promos and contest on Facebook, here's your chance to win a Lenovo P700 at Lenovo Mobile Philippines Facebook Page.

The P700 is Lenovo's Android Dual SIM/Dual Standby phone with a huge battery capacity of 2500 mAh Battery Capacity not mention it's 4.0" Capacitive Multi-Touchscreen and it's powered by Android 4.0 Ice Cream Sandwich.

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Mini strudel integrali ai mirtilli

Niente di più semplice che realizzare questi deliziosi piccoli strudel ai mirtilli, ma potete scegliere il frutto che più vi aggrada per prepararli!

Per prepararli ho utilizzato pasta phillo integrale, 450g di mirtilli, 1 mela golden tagliata a piccola dadolata, 100g di zucchero, la punta di un cucchiaino di cannella, la buccia grattugiata di un limone, burro fuso e zucchero a velo.

Mettete la frutta scelta e tagliata in una pentola, unite lo zucchero e cuocete per un quarto d'ora. Spegnete, lasciate raffreddare ed unite la buccia del limone e la cannella.

Realizzate dei piccoli quadrati di pasta phillo di circa 11cm di lato e mettete su ognuno di essi un cucchiaino della composta  in prossimità del bordo inferiore, arrotolando la pasta attorno alla frutta, a mo' di pacchettino: con questo dosaggio di frutta a me sono venuti 16 mini strudel.

Spennellate i rolls con burro fuso e fateli cuocere in forno a 180°C per circa 15 minuti.

Trasferiteli su una gratella, fateli raffreddare e spolverate con zucchero a velo.

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Mozilla Philippines HTML5 & Firefox OS Roadshow

Last August 22, Mozilla Philippines held its first ever HTML5 & Firefox OS roadshow, it was held at Valero Telepark Makati City.

See the rest of the pictures here: Mozilla Philippines

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Smart LTE Launch, Now Available on Plan 3500 with a 10GB data Cap

Smart Communications, Inc. officially launch Smart LTE with a initial offering with a USB Dongle available on Plan 3500 for new subscribers.

 

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Guilty! Autism Blame from Cold Moms to Old Dads

Breaking Science News: Guilty! Old Dads convicted of causing children's autism disorders, all charges dropped against environmental toxins!

Once upon a time the medical community accepted without critical analysis the speculation that aloof, cold "refrigerator" moms caused their children's autism disorders. Eventually that so called theory was exposed as a medical establishment fraud, a very harmful one.  In recent years the old dads theory has gained ground and it is the old sperm of dads, including this dad, that is responsible.  The recent "study" which purports to "link" older dads to the autism of their children is the attack du jour on autism parents who MUST be blamed for what has happened to our children. The medical establishment, still at war with McCarthy, Wakefield and parents who observe regression in their children immediately after vaccinations is giddy and giggling with glee over the opportunity to once again blame parents, Dads' turn this time,  for their children's autism disorders.  

None of the environmental toxins to which our children, and we, are exposed in utero, or in our air, water, toys, jewelry, living room window blinds, foods, gasoline, house paint, pharmaceuticals, vaccines or vaccine ingredients including those administered to pregnant women will be considered. Corporate profits will be immunized from the disorder known as Irrational Autism Parents Disease.  Even more funds can be diverted from environmental autism research into "genetic" autism research no matter how genetics is defined at the time.  Many parents do not trust the researchers and medical authorities who accept any piece of speculation as long as fault for autism can be laid at the feet of parents.  And all the smart people of the medical establishment will wonder why many of those same parents do not and will not trust them.

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VISUAL FEAST II

I SPY

Art washes away from the soul the dust of everyday life. 

– Pablo Picasso 

We hang suspended somewhere between the grand exodus of July, when the city folk flood out towards their own private Promised Land, be it seaside or mountaintop, and the end of August, heralding the grand return, the sudden rush of population that arrives en masse for the opening of school doors. The streets are left deserted, sidewalks empty of crowds. The drowsy days of summer, and the city is ours to discover. Walking through the market, my camera poised, aimed at what I have long considered simply ordinary ingredients with which to feed my family, framing each image, fruit, vegetable, pastries, meats have become objects of art and desire. Leaving the market and strolling through the streets on these hot, lazy days of the end of the season, I peer through my iphone, my eyes scanning up and down buildings, around and across squares, contemplating individuals as they cross my path, and I discover a visual playground, a play, curtain lifted on Act I, filled with matter and substance for excitement and admiration. I see beauty, humor and magic where I once only saw blank walls, a blur of bodies, dirty sidewalks.

You don’t take a photograph, you make it.

– Ansel Adams 

Voyage à Nantes. Cultural events and artistic manifestations color the town exciting; walls light up and the ground transforms into a magic carpet. Ice cream stands and bars spill out onto the street, becoming at once front row center to the greatest show on earth and the stage itself, brimming with characters and action. Graffiti moves and twines around corners, paintings larger than life jump out into my path, tiny images play hide and seek, awaiting discovery and my consideration. Although grime and soot encrust tangles and swags of masonry flowers hanging delicately over doorways, besmudge stone faces and Madonnas secreted away in niches, remnants of other eras, each lends a romance to this city of mine, together they tell a tale if only one takes the time to look up and notice.

Vision is the art of seeing what is invisible to others. 

– Jonathan Swift 

I snap picture after picture and lock them away for another time. I collect image after image for the days that I forget the beauty and grace of life, the humor of living. I have learned to slow down and look around and what I spy makes me catch my breath in wonder or smile in lightness. So many years living in one city and we tend to become blind to the details of the world around us. We become bored and restless, expecting grand things in shapes and sizes too hard to miss, gifts wrapped up larger than life and handed to us noisily, bells and whistles catching our attention, pointing and shouting Me Me Me! But there is so much hidden, hidden out in the open, silent and still. Like those old kid’s games we used to play, Red Light Green Light or Statues, we look yet we see nothing but unmoving shapes, yet look closely, or turn away your eyes then flash around quickly quickly and it all comes to life!

Life is not significant details, illuminated by a flash, fixed forever. 

Photographs are. 

– Susan Sontag 

My camera, my iphone have opened up a secret garden, an Ali Baba’s Cavern filled with treasures galore! I now see what I have been missing for all of the year’s I have lived in this city, years in which I wandered through town with my head down, eyes averted. And I see more and more each day. Art is everywhere; a jumble of beauty and silliness and romance and history ornament Nantes, the obvious and the clandestine, changing the face of a staid bourgeois city. Art and architecture in a torrent of colors and designs reshape the city, adding excitement and personality and I capture it every time I walk out onto the street. Joyously.

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