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DSM-5 Autism Emperors' Ridiculous Assumption


"The fifth edition of the diagnostic and statistical manual of mental disorders (DSM-5) (APA in diagnostic and statistical manual of mental disorders, Author, Washington, 2013) has decided to merge the subtypes of pervasive developmental disorders into a single category of autism spectrum disorder (ASD) on the assumption that they cannot be reliably differentiated from one another."

LY Tsai, M. Ghaziuddin (JADD 2013) DSM-5 ASD Moves Forward into the Past



I agree with the observations of Tsai, Ghazuiddin and Dr. Waterhouse.  I have none of their outstanding academic and research  qualifications.  I am a humble Canadian labour lawyer, the father of a severely autistic 17 year old son, with "profound developmental delays" who has, like 25% of those with severe autism and intellectual disability also suffered from serious grand mal seizures.  My 17  year old son, who I love dearly, whose joyful visage adorns the sides of this blog,  reads at a Dr. Seuss level.  He is not autistic in the manner of a Michelle Dawson who appeared at the Supreme Court of Canada to argue as an "autistic" against the parents from British Columbia who were seeking Medicare coverage for evidence based ABA treatment for their autistic children.  My son is not autistic in the manner of an Ari Ne'eman who graduated from university, founded a corporate entity called ASAN, participates as a member of the IACC and lectures journalists on what it means to be autistic in a meeting of the Washington press corps.

I don't have the academic autism credentials of the distinguished names mentioned above.  I do have credentials as an autism father who has loved and cared for a severely autistic son for 17+ years. I have credentials as an autism advocate who, in my home Canadian province of New Brunswick, has advocated with other parents with success for early evidence based intervention for autistic children, autism trained Teacher Assistants and for the continuation of a tertiary care autism center for NB children and youth when threatened with closure by bureaucratic decree.  In my continuing advocacy for autistic adults I have visited psychiatric hospitals where they have lived in the absence of a residential care system to meet their needs. I have conducted many meetings with other autism parents as the Autism Society New Brunswick and met many autistic children and adults from my son's severe end of the spectrum to the very high functioning "Aspergers" end. 

What my experience, what my daily life for 17+ years has always told me, is that there are vastly different realities facing those on the autism spectrum. There is no evidence justifying the lumping together of these hugely different realities under the label Autism Spectrum Disorder.  To borrow the words of Dr. Waterhouse autism to any reasonably informed observer is marked by heterogeneity and complexity.

As Tsai and Ghazuddin have said the DSM-5 ASD is counter to evidence and is based on the assumption that "they cannot be reliably differentiated from one another."  

That assumption is not just wrong. It is in the humble opinion of this informed autism father a ridiculously false assumption.

Windy City Smokeout

From BBQ-aficionados to country music enthusiasts, festival fanatics to summer lovers, many flocked to the inaugural  Windy City Smokeout. This summer festival brought together the best of live country music, beer and BBQ to the city’s popular River North neighborhood. Throughout the weekend, guests enjoyed southern-inspired fare from premiere Chicago BBQ restaurants Smoque, Lillie’s Q and Bub City, as well as nationally-acclaimed Myron Mixon, star judge of Destination America’s “BBQ Pitmasters,” and The Salt Lick, hailing from Driftwood, Texas, and ice cold Coors Light to wash it all down. Festivalgoers also had the opportunity to interact with chefs and their culinary teams. 

At Windy City Smokeout, fans of country music and those that enjoy a good concert took in performances by three of country music’s biggest stars. Festival headliners include Jerrod Niemann, followed by Grammy-nominated artists David Nail, and Pat Green. Well-known and emerging talent also took to the stage throughout the weekend.

But for me and the Baron, we were focused on sampling the tasty BBQ from the five places featured. Although there weren't very many establishments, those that  represented were definitely pros on the BBQ circuit. Here's a rundown of what we thought were finger-lickin' good...


We were especially excited about Salt Lick BBQ. Hailing from Austin, Texas, these folks brought it. Back in June, our trip to Austin was cancelled due to schedule conflicts and one of the places we were anticipating on checking out was Salt Lick. When I found out they were coming to participate in the Windy City Smokeout, I knew I couldn't miss the opportunity. We had their beef brisket which was amazing. Tender, juicy, and so flavorful - even without their sauce! I actually have a bottle of their BBQ sauce in my pantry and I'm anxiously planning a BBQ dinner soon just to use it...

Next up was Smoque from Chicago. This is a great BBQ spot in the north side of the city and when visiting, you really need to plan to wait in line. There's a reason why there's always a line out of the door and for good reason. Smoque knows BBQ and does it well. We enjoyed their baby back ribs, which has a perfect smoke ring while still being tender and fall off the bone. 

Since we were craving for more baby back ribs, we compared what we had at Smoque with those offered by Lillie's Q. Something that I liked about Lillie's Q is their variety of different BBQ sauces. They covered smoky, hot smoky, sweet, white, vinegary, etc. I opted for the smoky and it was good... but the ribs themselves were heavy on the mustard wet rub. 

With all the meat we had, we needed a break and Bub City delivered. They had some BBQ pork rinds available which were a nice, crunch break from all the pork and beef. The rinds were light, crispy and had a perfect dusting of BBQ spice on it...

Lastly, we hit up Myron Mixon's booth. This was quite the sight to see because they featured some of the most delicious pulled pork I've ever had. With a full, smoked pig cracked open, folks were practically elbows deep hand pulling the succulent and juicy pork for sandwiches. Every now and then,  they would pour their liquid gold of seasoned vinegar over the pork for an extra punch of flavor. 

It was surprising the Windy City Smokeout took place the same weekend as the Taste of Chicago... but if given the option, I'd definitely go to the Windy City Smokeout again and bypass the Taste of Chicago tourist trap. I hope that in the subsequent years, more BBQ pit masters in the area participate to share their skills. It was an awesome event and many thanks go to the folks who coordinated such a delicious event for Chicago!

The Palm Restaurant {Review}

Not too long ago, I had the pleasure to visit The Palm Restaurant here in Chicago to check out their new Modern 1 Hour Power Lunch menu. It was a great opportunity to visit because a couple years ago, I used to live within walking distance to the restaurant when I lived in a downtown highrise just behind the Swissotel where The Palm Restaurant is. But even better was my company. Joining me for lunch was my dear friend, Howard. It was an extra special lunch because it was also Howard's birthday. Given that a good celebration lunch was in order, The Palm certainly didn't disappoint.

We started off with the Lobster Bisque, which was full of fresh lobster meat, cream and a touch of brandy. The presentation of the bisque was beautiful, where we were presented with a bowl of chilled lobster meat. Our server then poured the creamy bisque over the lobster and finished our bowl off with freshly cracked pepper. I loved that it wasn't too thick or too runny - it was the perfect consistency.


Next, we enjoyed the Iceberg Lettuce Wedge. A crisp wedge of Iceberg lettuce was adorned with halved cherry tomatoes, smoky bacon, toasted walnuts, snips of fresh chives, Danish blue cheese and a healthy portion of french fried onions. Howard claimed it was one of the best lettuce wedge salads he's ever had. I thought the ratio of all the ingredients was perfect. I could have easily enjoyed just the salad as a meal!


For our entrees, Howard and I chose two different items and shared them. One entree was the Nova Scotia Lobster BLT Sandwich. This was a hearty sandwich filled with tender chunks of lobster, crispy bacon, baby arugula, oven dried tomatoes and Goddess dressing. I thought this upgraded version of the traditional BLT was wonderful and everything really paired together nicely.


The other entree was the Prime New York Strip Steak. This was one serious, 14 ounce steak! It was cooked perfectly at a medium rare and it needed nothing else... just like a good steak should be. Howard was especially pleased and enjoyed every bite!


Lastly, to end on a sweet note and to celebrate with cake {what's a birthday without cake?!}, Howard and I shared the Big Chocolate Layer Cake. This was not your little regular cake... but rather, 7 layers of dark chocolate cake with a chocolate ganache. It helped having coffee along with this cake to really savor each bite.


As we reflected on the amazing meal we experienced, we have to mention our server, Andrew. He was not only attentive, but so knowledgeable and accommodating. We appreciated the various wine pairings he provided for each course and he did so while educating us about the wines in the process. Thank you Andrew for making our lunch so memorable!


Overall, the lunch was wonderful from the atmosphere, ambiance, food and service. If what we experienced for lunch is a mere indication of what a typical dinner service would be like, I have no hesitation coming back or recommending The Palm to others. For lunch, I definitely suggest taking advantage of their new Modern 1 Hour Power Lunch menu with a variety of menu options for everyone. And if dinner is more your style, you can't beat the special detail to their steaks! Thank you to the folks of The Palm Restaurant for the meal and opportunity to dine in your fine establishment!

Sun Business Promotes Business Efficiency through its enchanced line of 3G Solutions

Sun Business, the corporate solutions arm of Sun Cellular, held an event last July 11 at the Jump Center in SM Megamall.


Present during the event are Charles Lim, CEO, Sun Cellular; Tina Mariano, Group Head, Sun Business and Smart Global Access and other top Sun officers. Also endorsers Marco Lobregat and Solenn Heusaff.

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Blueberry Pie Bites

We made it to Friday! This has been a full week of funk and I'm glad it's Friday. Well, kind of. As happy as I am to get through another week, the weekend is going to be a busy {yet fun!} one in the kitchen. But before I go into details about this weekend, let's close out the week with another berry-licious recipe in honor of all the berries in season. The Baron is a big fan of pie and I had him in mind when I made these Blueberry Pie Bites. Pie gets downsized in a delicious bite where a super easy pie crust is filled with a homemade blueberry pie filling, perfect for snacking without fork!...


So what's on tap this weekend? I hope you have some fun events planned or perhaps even better, nothing planned to really relax! Tomorrow I'll be teaching a Macaron Cookie class during the day followed by a Cuban inspired 'Havana Nights' cooking party for dinner. But as if that's not enough excitement, guess who will be making an appearance on ABC 7 Chicago news on Sunday morning? This gal! I'll be doing a live cooking demo in honor of 'Mac & Cheese Day' and will be representing a cheese company as I prepare one of their recipes. So if you're in the Chicagoland area, I hope you tune in at 8am CST... and I should be on between 8am and 9am. Follow along with all these weekend adventures through Instagram or Facebook page!

As for this recipe, it's super simple and you'll want to try making this with other fruit fillings too! I've made them with blueberry filling using the blueberries I recently picked and also strawberry filling. If you don't want to make your filling, feel free to use your favorite fruit preserves to save time.


Blueberry Pie Bites
recipe adapted from AllRecipes

1 8oz package cream cheese
1 stick unsalted butter
1 egg
pinch of salt
2 cups all purpose flour or GF flour blend* + 1 teaspoon xanthan gum
1/2 cup blueberry pie filling {recipe below}
1/4 cup powdered sugar for garnish {optional}



In a large bowl, cream together the cream cheese and butter. Add flour slowly until well blended and shape into a ball; chill overnight or for several hours.

Preheat oven to 350 degrees F (180 degrees C). Roll dough into small balls the size of a quarter and place them in the wells of an unlined mini muffin tin. Using your finger or tart shaper, form the dough up the sides of each mini muffin well to create a cup or crust. 

Spoon a teaspoon of the blueberry filling in each mini crust. 

Bake for 10 to 12 minutes in the preheated oven. Cool. Sprinkle lightly with confectioner's sugar if desired.




Blueberry Pie Filling
recipe from AllRecipes

4 pints fresh blueberries, divided
1/4 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 cup water
2 tablespoons cold butter


Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.

Lenovo IdeaPad Yoga 11s it Flip and Fold, Multi-mode Ultrabook

The IdeaPad Yoga 11s converts into four special modes – laptop, tablet, stand and tent – to fit the changing ways people are using technology.
Equipped with smooth Intel integrated high definition graphics and a Dolby Home Theatre audio, the IdeaPad Yoga 11s allows users to watch movies in a space-saving way through its tent mode.
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Strawberry Rhubarb Crunch Muffins

Let's talk about rhubarb today. From what I understand, folks are either in the love it or leave it camp... which one do you fall under? I have to admit that I was indifferent about rhubarb because I haven't really had enough to form an opinion. Well, that is until now. Being that I have plenty of strawberries stashed away from my recent strawberry picking excursion the other week, I went on a limb and purchased some fresh rhubarb pair with my berries. It's pretty common to see rhubarb and strawberries used together so it was a natural purchase. But the truth is, I never really used it before. If I didn't know any better, I would have just assumed that it's a pretty pink stalk of celery without much flavor. And how is it that this stalk of blandness works so well with strawberries? Truth is, it just does. And they both worked wonderfully together in these Strawberry Rhubarb Crunch Muffins I made. Fresh strawberries and diced rhubarb married ever so nicely in a sweet muffin topped with a healthy dose of butter, sugar and granola for crunch...

Rhubarb intrigues me. As I was cutting up a stalk of fresh rhubarb, I was skeptical that it would work in this recipe. I kept thinking that I should do something to it first - like boil it, steam it or something to make it soft. Then I thought maybe I should cook it first with some sugar since it was bland if not slightly bitter. How on earth would it work out if I just threw in fresh diced up rhubarb?! It was as if I was chopping up a celery stalk and throwing it in. Needless to say, it worked... deliciously. In this muffin, the rhubarb cooked down and required no extra sweetener in this muffin. The strawberries provided the sweetness and the rhubarb added some moisture. With the muffin being moist and flavorful, the topping of granola put it over the top. I used the topping from an Ina Garten recipe and it really gave a nice contrast in texture... then again, I just like a crunchy muffin top. These muffins also freeze well!


Strawberry Rhubarb Crunch Muffins
recipe adapted from Satisfy My Sweet Tooth

1/3 cup canola oil
1/2 cup milk
1 egg
1 tsp vanilla
1 1/2 cups flour or all purpose GF flour blend* + 1 teaspoon xanthan gum
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
3/4 cup chopped rhubarb
3/4 cup chopped strawberries

Crunchy topping:

1/4 cup brown sugar
1/4 cup granola
1/4 cup flour or GF flour blend*

1/4 cup cold butter, diced


Preheat oven to 400 degrees and line muffin pan with liners.

In a medium bowl, combine flour, sugar, salt and baking powder and set aside.

In a large bowl, whisk together oil, egg, milk and vanilla. Slowly add dry ingredients and mix until well incorporated.

Carefully fold in strawberries and rhubarb into the batter and fill muffin cups half way to two thirds full. 

In a small bowl, combine crunchy topping ingredients using a fork or pastry cutter. Blend together until mixture is clumpy. Sprinkle tops with crunchy topping.

Bake in the preheated oven for 20 minutes or until toothpick inserted into muffin comes out clean.

*Gluten free flour blend: This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand. 

300 grams superfine brown rice flour (Bob's Red Mill) 
250 grams sweet rice flour (Asian market) 
150 grams tapioca flour (Asian market) 
100 grams sorghum flour (Bob's Red Mill) 
100 grams potato starch (Asian market) 
100 grams cornstarch (Argo brand) 

Whisk together the above flours and store in an air tight container. To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.) Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding. Voila! You can bake gluten free with confidence! 

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