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Medical Model of Autism Embraced by Neurodiversity Blogger Kev Leitch?


- Comment by Neurodiversity Blogger Kev Leitch of LBRB on the recent paper indicating that children have been compensated for what, based on an analysis of the symptoms, appear to have been autism disorders.

Neurodiversity, to the extent that it has any meaning at all, opposes the medical model of behavioral and intellectual disorders.  Kev Leitch of LBRB has been a prominent Neurodiversity autism blogger.  It came as a pleasant surprise to me to see that Kev does in fact accept that autism is a medical disorder despite his ND leanings.  Kev has always been solidly in the autism is a gift ND Camp ( Or as Estee Klar argues autism is a joy):

To cure what? Good question. Some believe that autism and its attendant comorbidities are interchangeable. That constipation and a different way of looking at things are the same thing. That dyspraxia and a lack of imaginative ability are the same thing. Others believe that the two things are quite separate. That the comorbidities that are attendant with autism in some people cannot be used to define autism. That the condition of being autistic bequeaths gifts as well as troubles (and it does bequeath troubles, lets not pretend it doesn't) and that keeping the troubles is a small price to pay for keeping the gifts.
Kevin Leitch"


It is difficult for me to rationalize the view that autism is a gift with the concept that autism is a medical disorder for which one must receive a medical diagnosis  before being considered autistic.  Admittedly I lack Kev's intellectual flexibility.  He might well be able to reconcile these diametrically opposed concepts but I can't do that.  I can't embrace two diametrically opposed concepts as both being true.  I have always viewed Neurodiversity ideology as inherently irrational.  

If autism is a gift why does someone have a medical  diagnosis? People don't seek medical attention because they have a gift.  We sought medical attention for our son 14 years ago because, even at 15 months of age, it was clear that he was not developing ordinary speech for a child his age and was not even acknowledging our presence when we tried to play games like peek a boo with him.  We were not seeking an autism diagnosis for him, I did not even know what autism was.  We wanted to know if he had medical issues. Ultimately after observation and testing he was diagnosed with an autism disorder.   Our son is a gift. We enjoy our every minute with him, even the challenging times. But his autism disorder itself is not a gift. It is a medical disorder which limits very seriously his ability to enjoy an independent life or to understand the world in which we live.

I can not reconcile the concept of a medical disorder, obtained because of serious functional and developmental limitations, with the concept of a gift.  Perhaps ND ideologue Kev Leitch is finally moving away from his embrace of the contradictory mess known as  Neurodiversity.  Perhaps.

Mexican Chicken Bake

I am totally stuck in a rut for dinner ideas.  Or at least I was until I remembered this recipe I had bookmarked a week or so ago.  So glad I remembered!  This was probably one of the best meals I have made in a long time.
I took the original recipe from here…Dandy Dishes
Of course I had to change some stuff around and make it all mine right?

DSC_0336
Mexican Chicken Bake Serves 4
Ingredients:
3 chicken breasts (follow the simple recipe below for Salsa Chicken)
1 can pinto beans (drained and rinsed)
1 ½ tablespoons cumin
1 ½ tablespoons chili powder, or more if you really like it spicy
1 tablespoon garlic powder
1 tablespoon cilantro, chopped
Juice of 1 lime
¼ cup sour cream
½ cup shredded cheddar cheese

Optional garnishes:
Shredded lettuce
Diced cherry tomatoes
Sliced avocado
Cilantro leaves
Sour cream
Diections:
Preheat your oven to 375º. In a large bowl place the shredded chicken, spices, lime juice, sour cream, cilantro and salt and pepper to taste then mix well. Transfer to a lightly oiled baking dish and top with cheese. Pop into the preheated oven for 15 minutes then garnish the top with shredded lettuce, diced tomatoes, avocado slices and serve with a nice dollop of sour cream and your favorite hot sauce.
Salsa Chicken
Ingredients:
I jar of good quality salsa (or just you favorite!)
chicken (4 breast or 8 thighs-boneless skinless)
Directions:
Throw chicken and salsa into a crockpot on low and cook for 4-8 hrs depending on whether or not you had the foresight to thaw your chicken (yes, I throw frozen chicken in here).
Once the chicken is done.  You need to remove it from the crockpot and the sauce and shred it.  This chicken can now be used in tacos, nachos, or anything else that requires some nicely seasoned chicken!
***We ended up using this dish in tacos, as nachos and just like the picture is!  They loved them!!!
***You could also use a rotisserie chicken and shred that in place of the salsa chicken!
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Smashed Potatoes

Article first published as Smashed Potatoes on Blogcritics.
As much as I love rice, there are just some dishes that are better paired with potatoes. With the recent Batter Fried Chicken I made, I accompanied them with these Smashed Potatoes. These potatoes are rich, slightly creamy and one of the first things finished off during dinner. It couldn't be any simpler to make as well! If you need a differed potato recipe to try, these Smashed Potatoes is a definitely winner!

So the secret to making these potatoes is 2 fold. First, the potatoes are key. This recipe is perfect if using red bliss potatoes or even baby Yukon gold potatoes. They come out naturally creamy and flavorful rather than starchy and bland. Second, the addition of cream cheese (plain or veggie flavored) adds a really nice richness. You can mash the potatoes up as smooth as you want, but I prefer serving it with a little texture.

Smashed Potatoes
recipe adapted from Rachel Ray

2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives, chopped or snipped with kitchen scissors
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste


Boil potatoes in water until tender, 15 minutes.
When the potatoes are tender, drain and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher.

Add the cream cheese and smash until the cheese melts into the potatoes. Then add chives and season with garlic powder, onion powder, salt and pepper, to your taste.

Μολών λαβέ.

Οταν οι Πέρσες πήγαν να καταλάβουν τη χώρα οι Ελληνες απάντησαν" Μολών λαβέ", οταν οι Αβαροι επέδραμαν στη Βασιλεύουσα η απάντηση ήταν "Εν τούτω νίκα" όταν το λεπίδι του τούρκου αγά στόμωσε αίμα ραγιάδων η απάντηση ήταν "Ελευθερία ή θάνατος" όταν οι Ιταλοι και Γερμανοι φασίστες ορέχτηκαν τη χώρα μας η απάντηση ήταν "Οχι". Τώρα που οι Αμερικάνοι τοκογλύφοι και Ευρωπαίοι τραπεζίτες θέλουν να μας αγοράσουν τζάμπα, βιάζοντας το λαό αυτού του τόπου τι απαντάμε σε αυτούς και τα ντόπια υπαλληλάκια τους;;;;;

Updates
Σύμφωνα με τα στοιχεία σημερινού άρθρου της Ελευθεροτυπίας ο Παπακωσταντίνου και ο Παπανδρέου πωλούν το 10% του ΟΤΕ με βάση την άσκηση δικαιώματος στη Deutsche Telecom 402 εκατ ευρώ και ένα 6% των υπολοίπων για 235 εκατομ. ευρώ. Η σπουδή και οι εκβιασμοί των πωλήσεων εξηγούνται στην παρούσα στιγμή αρκεί να σκεφτεί ένας ψυχραιμος παρατηρητής ότι το ΔΩΡΑΚΙ ΤΟΥς ΠΡΟΣ ΤΗΝ ΓΕΡΜΑΝΙΚΗ ΕΤΑΙΡΕΙΑ σε σχέση με τις χρηματιστηριακές τιμές του 2008 είναι 946.190.000+ 559.990.000= 1.506.180.000
Το ξαναλέω οι Γερμανοί επωφελούνται από το σημερινό και υπό αυτές τις συνθήκες ξεπούλημα του ΟΤΕ 1,5 δισεκατομμύρια ευρώ. Κοψοχρονιά! Δοξάστε τους "νοικοκύρηδες" που "εκβιάστηκαν" να σώσουν τον τόπο!

10 Recipes to Get Your Grill On...

This upcoming Memorial Day weekend, we plan on grilling up a feast to celebrate. What are your plans? It's definitely grill season and with that, I've been scouring cookbooks and websites for some great recipes to try. There's something about grilled dishes that really makes summer more fun. It might be the fact of being outdoors cooking, the smoky flavor imparted by grilling or just the overall ease in grilling all together. If you're looking for some things to throw on the grill, here are 10 Recipes to Get Your Grill On...


Batter Fried Chicken

Article first published as Batter Fried Chicken on Blogcritics.
I've been inspired by Southern food lately. Perhaps it's because the South reminds me of sunny days and warm weather... something that Chicago isn't getting enough of lately. On the top of my Southern food list is fried chicken. It's a staple to the cuisine where it seems as though everyone has their own special secret recipe on how it's done. This time around I was intrigued when I came across a recipe for Batter Fried Chicken. This may not be the most healthy meal but it sure hit the spot. Succulent chicken is dipped in a seasoned batter and fried to a golden brown. It's so good, I'm still craving it nearly a week or so later!...

This is probably one of the better fried chicken recipes I've made. I'm not sure if it's due to the brining, which makes the chicken incredibly tender. Or it could be due to the flavorful batter of flour, cornstarch and a blend of seasonings. Whatever it is, it's finger licking good. I promise you there won't be a piece of fried chicken leftover either. (My apologies to those who love cold, leftover fried chicken the next day.)

Batter Fried Chicken
recipe slightly adapted from My Year of Cooking with Chris Kimball

Brine:
1 quart cold water
1/4 cup salt
1/4 cup sugar
4 pounds chicken, cut up (bone in, skin on)

Batter:
1 cup all purpose flour
1 cup cornstarch
5 teaspoons ground black pepper
1/4 teaspoon cayenne
1 teaspoon paprika
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups cold water
oil for frying


MAKE BRINE Whisk water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to 1 hour.

MAKE BATTER Whisk flour, cornstarch, pepper, paprika, cayenne, baking powder, salt, and water in large bowl until smooth. Refrigerate batter while chicken is brining.

FRY CHICKEN Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels. Rewhisk batter. Transfer half of chicken to batter. One piece at a time, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 12 to 15 minutes. Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. Serve.

Jarritos Tasting & Review

Not too long ago, friends came over for a Mexican inspired dinner. We enjoyed quite a feast of chicken tacos, black beans & rice, chips, guacamole and mango sorbet. (Recipes coming soon!) To add some fun to our dinner, I also included Jarritos soft drinks and had a tasting of quite a few flavors. If you're not familiar with Jarritos, it's a soft drink largely popular within Mexican culture.
More than fifty years ago, Jarritos was introduced as Mexico’s first national soft drink. Today, Jarritos is the leading brand in the US in the Mexican soft drink category and has become a Mexican cultural icon. Whether it is the distinctive glass bottle or the 12 unique and great fruit flavors, Jarritos can be found throughout the US in major and independent grocery stores, Mexican restaurants, taquerias, catering trucks and convenience stores. Jarritos flavors are a reflection of Mexico in its array of traditional Mexican flavors made with 100% natural sugar including: Tamarind, Mandarin, Fruit Punch, Jamaica, Lime, Grapefruit, Guava, Pineapple, Strawberry, Mango, Watermelon, and Lemon-Lime.
Jarritos was kind enough to provide me with a large sampling above including:

Guava
Fruit Punch
Strawberry
Jamaica (Hibiscus flower)
Mango
Tamarind
Mexican Cola
Pineapple
Lime
Grapefruit
What makes Jarritos unique is that these sodas are more carbonated than the usual soft drinks here in the United States but more importantly, they are sweetened with natural sugar cane instead of high fructose corn syrup... something I definitely appreciate. The sodas really tasted like the flavors they were named. Here's how we described each of the sodas:

Guava - A subtle sweetness with a light refreshing aftertaste.
Fruit Punch - Sweet and candy like!
Strawberry - Tastes just like liquid strawberry hard candies.
Jamaica (Hibiscus flower) - A floral aroma with a unique flavor... almost like a sweet floral tea.
Mango - Unmistakeable mango flavor that's not too sweet.
Tamarind - An acquired taste... if you like tamarind candy, you'll love this!
Mexican Cola - Just like cola soda but better without HFCS!
Pineapple - Another favorite of the group with a light and refreshing flavor.
Lime - True lime flavor without being too sweet.
Grapefruit - Refreshing and a nice blend of citrus notes.


This summer, there will be quite a few grilling parties... some of which I plan on hosting with a Mexican theme. You can be sure I'll have Jarritos on hand to wash things down! I love that they come in a variety of flavors where everyone can find one they like. So if you're looking for something different than the usual beer and sodas for summer gatherings, give Jarritos a try and make your next party a little more colorful and tastier!

Full Disclosure: Jarritos provided me with a sampling of their products in exchange for this review. Though this review was sponsored, all of the opinions expressed above are mine alone.

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