Gadget ON: Torque Driodz Drive Tablet Review

If you are looking for a 7-inch and budget tablet with Phone functionality, the Torque DROIDZ Drive is something to look at, priced at Php 3,999 this tablet phone is one of the affordable ones in the market right now.

Torque DRIODZ Drive is an 7-inch Tablet with Phone functionality, this Android Tablet Phone it powered by 1.2GHz single-core and pre-installed with Android 4.0 (Ice Cream Sandwich)
Read more »

Read more »

The Baron's Hot Dogs with Cheese & Bacon

Welcome back from the weekend! I hope you enjoyed the time and are now ready for the new week ahead. I had a busy weekend, but it was definitely fun. I'm actually extending the weekend by taking the day off today. Today is the Baron's birthday and if you know me, I love birthdays... especially those of loved ones. The Baron is no exception and as a result, I'm dedicating today's post to him. Many many months ago, the Baron wanted to make dinner for Joel and me. He made these Hot Dogs with Cheese & Bacon. For months, he asked when I'd feature his dinner on my site. And for months, I told him it would be featured... soon. Weeks passed, which turned into months. His dinner was always pushed off for another day. But not today. Today is the day where the Baron is going to shine and his domestic skills are being shown off! For this dish, hot dogs get upgraded by being stuffed with cheese and crisp bacon. Forget the bun and just focus on what really matters - the hot dog...


There really isn't much to the recipe because it's exactly as the title states. It's straightforward and any hot dog, cheese and bacon loving individual can appreciate this. But what's not reflected in the above picture is the accompaniment of cottage cheese and tomatoes. The Baron is a big fan of cottage cheese and tomatoes... while I am not. However, for those that do enjoy the combo, the Baron highly recommends pairing these fantastic hot dogs with them. Oh, and according to him, the proper meal must also incorporate potatoes, hence the golden tater tots you see above.

The verdict? Both Joel and I loved the dinner we had served by the Baron... but not as much as we love him. Happy Birthday Baron! May you bask in the sheer enjoyment of having your hot dog creation shared within the interwebs... xoxo

The Baron's Hot Dogs with Cheese & Bacon

recipe lovingly prepared by The Baron

hot dogs [your preference of kind, brand, etc]

cheese [American slices, preferred]

bacon, cooked [1-2 slices per hot dog]

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium saucepan filled with water, boil the hot dogs as directed on the package. When cool enough to handle, cut each hot dog lengthwise to open up, but do not cut all the way through.

Cut the American cheese in half and place inside the hot dog to cover. If using shredded cheese, place as much as desired to fill.

Top the cheese layer with the cooked sliced bacon.

Bake stuffed hot dogs in preheated oven for 5-7 minutes or until cheese has melted.

Remove and serve hot with tater tots, cottage cheese and sliced tomatoes.

Read more »

Western Digital Announces Fiscal Year Revenue of US$15.4 Billion and Non-GAAP Net Income of US$2.1 Billion

Western Digital Corp. today reported revenue of US$15.4 billion and net income of US$1.7 billion, or US$6.75 per share for fiscal year 2013, compared to fiscal 2012 revenue of US$12.5 billion and net income of US$1.6 billion, or US$6.58 per share. 

On a non-GAAP basis, fiscal 2013 net income was US$2.1 billion or US$8.53 per share, compared to fiscal 2012 net income of US$2.1 billion or US$8.61 per share.

Read more »

Read more »

Severe Autism: Autism in the Shadows - Thank You Amy Mackin

"My son’s story is one of hope, not unlike the stories regularly broadcast on television, printed in magazines or making the rounds on YouTube. Yet the autism spectrum is wide and diverse, and many who suffer from severe autism will never reach the level of functioning that my child has achieved. Although these people are also part of the story, we rarely hear their stories."

Amy Mackin, Autism in the Shadows, Washington Post, July 19, 2013

Amy Mackin is a writer and a blogger who writes at www.amymackin.com.  She is also the mother of an autistic child who she describes as high functioning in the Autism in the Shadows opinion piece she wrote for the Washington Post. Although here son is high functioning Ms. Mackin's article is an eloquent, direct and powerful statement about the invisible autistics, those who live at the severe end of the autism spectrum.  As the father of a 17 year old son who lives at the severe end of the autism spectrum I thank Amy MacKin for her concern for those with severe autism, those who are ignored and neglected (with some exceptions) by both the mainstream media AND by  autism research professionals.  Amy Mackin has spoken the truth about severe autism honestly and directly:

"We must see the pain of a parent who watches her child smash his head against a concrete wall, who throws himself on the floor of a store because he simply cannot stand the fluorescent lights another second; the person who starts violently screaming because the crowd getting off the subway terrifies him. We must feel the anguish of compassionate caregivers when everyone around is staring at their loved one with horror and judgment. We must comprehend the grief of parents who are forced to acknowledge that their children may never be able to care for themselves, and we should consider all the future decisions and worry that realization encompasses.

Many personal stories about autism make us smile and renew our faith in humanity. But some stories will make us cry. They should, because autism can also be terrifying and hopeless. This side of the spectrum still lurks mostly in the shadows. But to fully understand why we search so exhaustively for answers and doggedly seek a cure, these stories must be seen and heard, too."

Thank you Amy Mackin. 

Read more »

Centrifugato di carote e sedano allo zenzero or Carrot and celery juice with a twist of ginger

Refreshing, invigorating, lightly spicy: try it for those hot summer days!

Fresco, corroborante, leggermente piccantino: provatelo per le vostre calde estati!

Carrot and Celery Juice with a Twist of Ginger
One serving Ingredients: 2 carrots, 2 celery stalks, 1 apple, untreated, 1 clove of garlic, 1 cm. (less than 1/2 inch) of fresh ginger, peeled, 1/2 lemon, untreated 
Directions: Place the carrots, the celery, the apple, the garlic, the ginger, and the lemon in the juicer. Pour the juice in a glass and serve!

Per realizzare la dose per una persona vi occorreranno due carote, 2 gambi di sedano, 1 mela non trattata, 1 spicchio di aglio, 1cm di zenzero fresco sbucciato, 1/2 limone non trattato.

Centrifugate (io ho utilizzato il meraviglioso Oscar che trovate, insieme ad una vasta gamma di estrattori e manuali in italiano, nel sito Eujuicers) le carote con il sedano, la mela, l'aglio, lo zenzero, il limone. Versate nel bicchiere e servite!

Nella mia cucina
Bicchieri Villa d'Este Home
Estrattore di succhi Oscar





-->

Read more »

Le Bouchon Chicago {Review}

Not too long ago, the Baron and I celebrated Bastille Day. In keeping with the occassion, it seemed only appropriate to dine at a local French restaurant. As a result, we found ourselves at Le Bouchon Chicago. This is a quaint restaurant that reminded me of the various cafes found in Paris. With a friendly, cozy and undoubtedly Parisian reputation, Le Bouchon has been serving Chicago residents a taste of Paris since 1993. It has been named a “relaxed neighborhood sort of place,” (Chowhound) and “feels like it was plucked from a Parisian side street” (CitySearch).  Le Bouchon, a quintessential French bistro is in the heart of Chicago’s Bucktown neighborhood at 1958 North Damen Ave. Chicago, IL 60647. For our meal, we had four courses. Read on to see what we ordered and what we thought...

First Course: Cheese Plate - We couldn't resist the opportunity of some really good French cheeses. Paired with their crusty French bread and accompaniments such as toasted marcona almonds, a nice portion of honeycomb, and slices of a fresh Granny Smith apple, the cheeses worked so nicely with everything. In fact, the cheese plate I had even inspired me to do a cheese tasting event in the future...

Second Course: Lyonnaise Salade - Oh my. I cannot even express how much I loved this salad. The salad was of lightly dressed bed of spring greens topped with a perfectly poached egg and a healthy smattering of crispy, porky lardons [which are bite sized pieces of think bacon without the smokiness]. Heaven...

Third Course: Steak Frites - If there's any dish that the Baron enjoys getting at French restaurants, it's Steak Frites. He's very much a meat and potatoes type of guy and this was exactly what he wanted. I had the same and both our steaks were cooked perfectly. Our plates had a mound of pomme frites, or thin and crispy french fries, which could have been a meal in of itself. To put it over the top, each of our steaks had a nice big dollop of a garlic and herb compound butter, which melted right on top of the steak and was great to sop of with french fries...

Fourth Course: Chocolate Mousse & Creme Caramel - I've noticed that when we go out on our dinner dates, the Baron and I will usually have the same appetizer, salad and entree. But when it comes to dessert, we often times differ. This dinner date was no exception where he had the Chocolate Mousse while i had the Creme Caramel. Both of us enjoyed our desserts immensely. The chocolate mousse was light, airy and had a rich chocolate flavor. My creme caramel was perfectly done. Smooth, creamy and with some perfect caramel notes, it certainly completed my meal and experience at Le Bouchon.

Now if you want a taste of French cuisine, come check out Bouchon this weekend, on Sunday, July 28th! They will be opened the entire weekend to offer diners the experience of an authentic summer evening in Provence with a one-of-a-kind popup dinner. Sous Chef Oliver of Le Bouchon and Sous Chef Scott of La Sardine join forces once again to create the quintessential French eight-course menu for $80. To complement the dinner’s theme of a Summer Evening in Provence, the menu will include classics such as Braised Octopus, Rabbit Saddle, Provencal Flatbread and Honey Lavender Ice Cream. The dinner is BYOB, with the option of purchasing wine and liquor at Le Bouchon if desired. Wine pairings are available as well. 

Provence, located at the heart of the Provence-Alpes-Cote d’Azur region of France, possesses a beautiful coastline, spectacular festivals and a rich history of delectable dining. The Summer Evening in Provence popup dinner incorporates all the essential – and delicious – staples of the region including melons, bouillabaisse, lavender and fougasse bread. Diners will capture a quintessential slice of Provence with every bite!

The eight-course menu is as follows:

Fougasse Bread w/ Honey Bread

Provençal Flatbread, Anchovies, Olives Capers

Compressed Melon Salad, Radicchio, Puntarelle, House Cured Ham

Braised Octopus w/ Bouillabaisse Flavors

Soups au Pistou, Cranberry Beans, Squash Blossom

Grilled Whole Dorade, Pistachio Pesto

Rabbit Saddle, Eggplant Ravioli

Strawberries cooked En Papillote, Honey Lavender Ice Cream

Oliver Poilevey, son of Executive Chef Jean Claude, recently joined the French bistro to lend his contemporary vision and re-conceptualize several of the restaurant’s traditional Lyonnaise menu items. He has previously worked at La Sardine, The Publican, Landmark, owned by the Boka Group, Publican Quality Meats, Avec, Norwegian Cruise Lines, Club Med and Wilshire in Santa Monica. His extensive experience also includes working in a small bistro in Paris, which spurred his affinity for France and its traditional cuisine.

Doors will open at 5:00 p.m. on Sunday, July 28^th at the French bistro, located at 1958 N. Damen. Reservations for the popup dinner will be taken every half hour.

Read more »

Conor Countdown Continues In Support of FLEXIBLE, EVIDENCE BASED Inclusion

The Conor Countdown continues, as Conor gets up each day at 6 am and changes the number reflecting the number of days until school resumes.

My son Conor, and his autism disorder disability,  have been well accommodated in schools here in Fredericton, New Brunswick, Canada.  He has benefited both from the assistance of education aides and resource teachers trained in the UNB-CEL Autism program and by placement, at our request, outside the regular classroom for his ABA based instruction.

 His placement is not segregation in the sense of the racial segregation which once prevailed in the American south.  His placement reflects the fact that Conor's autism based sensory sensitivities and need for predictable routine, coupled with his individualized learning style and instruction methods require a quieter learning environment. 

In the regular classroom, early in Conor's education,  he bit his hands every single day until he was removed to a quieter location where the self injurious biting ceased. Now in high school his individualized instruction continues but he has many, many opportunities for socialization at the Leo Hayes High School Resource Centre with other students with special needs, in common areas and activities like school outings, visits to the cafeteria and ... Conor's favorite by far ... in weekly visits to the Nashwaaksis Middle School swimming pool. 

Conor loves his flexible, evidence based schooling so much that the summer, with no school, is a difficult time for him.  We do our best to help him during this period and Conor does his best to help himself.  One of the activities that helps him get through the summer break is the "Countdown".  Each day, every day, at 6 am Conor gets up and changes the number on his board under the question "How Many Days Until School?"  He can see the number getting smaller each day, he can take steps each day to make the number smaller reducing his anxiety and frustration.

Conor's self injurious biting while placed in the regular classroom was a vote against the extreme, non evidence based "regular classroom for all students" philosophy. Now, during the school year Conor packs his lunch bag every night and puts it in front of the side door to the driveway and Dad's car. During the summer Conor does his "How many days until School" countdown.  Both activities are strong compelling statements from Conor in support of the flexible, evidence based, inclusive education he has received at school since being removed from the regular classroom.

Read more »