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Thanks to all who contributed to CE

Magazine. Have an article you would like

contribute? You can mail it to:

CE, P.O. Box 8619

Michigan City In 46360

Or E-Mail it to

computerease@juno.com

CE Magazine® is part of OtherSide

Ministries © all rights reserved

Founder & Chief Editor

Peter Nadal

Editor

Pamela Kennoy

In our vol. 4 June -2022 issue 6

5 CE MAGAZINE LINKS TABLET

6 Hey Pete!

10 Biz Cards board!! Hey its free

11 From Amazon – A repeat for

pictures for family --- Selfies Stick &

Tripod with Bluetooth remote

12 What We're Cooking This Father's

Day

24 Best Father in the World

Our Writers

Rodrigo Esperanza / Nomar Shaw

Diane G / Big Poppa

Outside Sources On This Month issue

Fugetek / Niki Achitoff-Gray

CE Magazine® is part of OtherSide Ministries © all rights reserved

Michigan City Indiana

Vol 4 June 2022 issue 6

------------------------------------------------------------

Front Cover Picture found at Google,

art work Done by Peter Nadal

-------------------------------------------------------------------------------------

Original Computer-Ease logo ©

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Welcome to Pete’s Desk and if this is your

1 st time reading CE Magazine we welcome

you aboard. We here at CE Magazine comb

the internet for those great articles that

remain in obscurity. We find them and bring

them back to the light once more for you,

our readers; hence we do your searching for

you.

Our virtual CE Magazine is free and if you

want to read more then click on the CE

Magazine in blue. You will have from 2017

1 st issue to 2022 our current issue.

Our June issue with all sorts of information

with the links including you will find in CE

Magazine Links Tablet and throughout the

magazine.

One of the apps that I played with is

Automatic Background and you can find it

in Google Play Store (for Android). You

take a picture either live or from your file,

then crop it and change the background, let

me say it’s a great app to play with as you

can see the before and after pictures

We have started taking ads and if you

are interested drop us an email at:

computerease@juno.com or mail

us at CE, P.O. Box 8619, Michigan City

In 46360 and we will send you a flyer of

prices and sizes available

Enjoy our magazine and we hope you

find it very informative.

Peter

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CE MAGAZINE LINKS TABLET

By Nomar Shaw

https://schoolonwheels.org/10-fathers-day-facts/

https://www.freepik.com/free-photos-vectors/father

https://www.farmersalmanac.com/when-fathers-day

https://www.123rf.com/photo_29483642_feliz-dia-depadre-spanish-text-happy-fathers-day-card.html

https://www.pinterest.com/amherst2002/fathers-day-inspanish/

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How do you do that?

For more ideas on father day pictures click on dads day!

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Just remember;

“Any man can be a father, but, it takes someone special to be called

DAD!

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CE MAGAZINE ENDORSMENT!!

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Father's Day

What We're Cooking This Father's Day

By Niki Achitoff-Gray Updated Aug. 10, 2018

Father's Day is many things—some of them sweet and sentimental, yes, but

accompanied by a fair number of holy-crap-what-do-I-DO anxieties. I'm the only

child of divorced parents, so making Father's Day a special occasion falls squarely

on my shoulders. And, let me tell you, Atlas ain't got nothin' on me. First of all, my

dad's birthday consistently falls in the same week as Father's Day. Considering that

he's hard to shop for to begin with,* finding a way to treat him not once but twice in

the space of a single week can be an overwhelming prospect. Which is why I try to

go all out and whip up a master meal as a gift unto itself. If you're having similar

struggles, you may want to check out our Father's Day gift guide.

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I asked the rest of the Serious Eats team to share what they'll be making for their

fathers this year, and what I got was a pretty impressive array of options. Come

Sunday, I know I'll be putting more than a few of these recipes to good use, from a

towering devil's food cake to crispy risotto pancakes.

Papri Chaat

For as long as I can remember, the first thing my dad did after coming home from

work, even before kicking off his shoes, was to throw together a quick chaat. It'd be

a pretty impromptu endeavor; he'd toss in cereals and crushed-up tortilla chips,

along with some fresh aromatics and herbs. His chaat changed day to day and

depended on whatever was in the pantry. For Father's Day, I'd like to make him a

real-deal, homemade papri chaat. It's a whopper of a recipe, with two chutneys, two

fried things, and, of course, a chaat masala made with a laundry list of ingredients.

But I think nothing would make him happier than an upgrade to his post-work

snack.

(Yes, my dad works on Sundays.) —Sohla El-Waylly, assistant culinary editor

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Choucroute Garnie

One of the dishes my dad would make from time to time when I was a kid was a pot of

sauerkraut cooked with pork chops. His dad grew up an orphan in Germany during World War

I, wandering the streets barefoot and collecting scrap metal to sell for a few coins. When he

emigrated to the United States as a 13-year-old, he brought very little of his early German life

with him—understandably, the pressures to assimilate and leave behind any trace of being

German were strong during that period. His habit of eating pork and kraut was one of the few

traditions that survived. Sure, choucroute is technically French, hailing from Alsace, and sure,

June isn't the best time for such hearty fare, but it's the most glorious version of that meat-andcabbage

combination I've ever tasted, and I think my dad would agree. —Daniel Gritzer,

managing culinary director

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Devil's Food Cake

Back around Mother's Day, I went on at length about the balanced, nourishing,

vegetable-heavy dishes I like to make, or imagine making, for my recently vegan

mom. With my dad, whom I actually may be cooking for IRL this Father's Day,

that's all out the window. In food as in few other aspects of his life, my dad has a

weakness for the rich (German chocolate, bacon, lasagna) that's matched only by

his love of the over-the-top (unreasonably hot chili peppers, perilously strong

coffee, the brightest of all bright-orange cheese puffs). And moderation isn't his

strong suit: My dad is the sort of guy you could imagine eating so much that he

pukes. Okay, maybe not these days, but I'm just positive this happened when he was

a kid.

Of all the dessert recipes we have that could stand up to such an appetite, the devil's

food cake that originally appeared in Stella's book is the most likely candidate. I've

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never made it before, but the combination of Dutch cocoa, chopped dark chocolate,

brewed coffee, and a whole mess of butter—along with Vicky's photos of those

dark, brooding layers sandwiching fluffy chocolate buttercream—is enough to sell

me. The biggest challenge won't be making sure I have the right equipment on hand

or that it's cool enough in my parents' Mississippi kitchen for the buttercream, but

keeping my dad from stealing chunks of cake and spoonfuls of frosting while I

work. —Miranda Kaplan, editor

Hi, my name is Tim, and my dad is a chocoholic. Think party-size bags of M&M's

at every gathering and Max Brenner sampler packs for Christmas. So this is really a

no-brainer: three layers of dark, rich chocolate cake, smothered with a generous

helping of chocolate Swiss buttercream, topped off with chocolate cookie crumbs.

Plus, dark chocolate is good for Pops' blood pressure, right? RIGHT?! We'll keep

telling ourselves that as we go back for seconds and thirds. —Tim Aikens, front-end

developer

_________________________________________________________________

DAV WISHES YOU HAPPY FATHERS DAY!

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Extra-Crispy Fried Chicken and Buttermilk Vanilla Waffles

My dad isn't much of a cook, but he is a great cheerleader. Ever since I started

cooking, back when I was a kid, he's been the ultimate taste-tester, a finely tuned

human smoke alarm—his acute sense of smell detects the slightest hint of

overdoneness well before the timer has gone off—and an inquisitive observer. He's

deeply interested in the hows and whys of recipe alchemy and history—sometimes

to my chagrin when I'm elbow-deep in a marinade, peering over my shoulder to

gauge if the butter on the stove is more nut brown than golden brown, and trying to

remember to stop the stand mixer whirring on the counter before those softwhipped

peaks pass the point of no return.

Process and context have always been as important to him as the result, something

that translates seamlessly from food to life and back again. Pairing Sohla's honey

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utter–doused fried chicken with Stella's buttermilk waffles would be the perfect

multi-component project. Not only would the combo satiate his sweet tooth, it'd

also hit that perfectly indulgent craving for pure fried goodness. They're recipes I

could tackle in parts throughout a weekend, with plenty of opportunities for him to

sporadically poke his head into the kitchen for taste tests and long, spirited

conversations that spin off in a dozen different directions. It's rare that we get the

time to do such things anymore, and, as a bonus, we'd get some stellar fried chicken

and waffles out of it, too. Win-win-win. —Marissa Chen, office manager

French Onion Soup

My dad once, rather infamously, spent a great deal of time and money attempting to

make a very fancy French onion soup. Unfortunately, the return on investment was

pretty dismal, and we haven't made French onion soup since. He still orders it

whenever it's on a menu, though, and waxes poetic on every caramelized, cheesy,

toasty bite. One recipe that delivers all the hits and definitely won't fail is Daniel's

French onion soup: It's easy, relatively quick, and once we've made it together, my

dad will be able to replicate it whenever a craving strikes. —Kristina Bornholtz,

social media editor

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Fresh and Creamy Lime Pie

My dad is decidedly Team Pie, and in the realm of pie, he's particularly fond of

meringue (although he wouldn't turn his nose up at cherry or blueberry, either). To

balance out the potential heaviness that often goes hand in hand with family

cookouts, I'll be serving up this light and fresh lime pie—seasonality be damned.

It's as cold and refreshing as a glass of limeade, and the perfect palate cleanser to

end a summer meal. —Stella Parks, pastry wizard

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A Thai Feast

[Image: Kenji Lopez –Alt]

My dad lives across the continent from me, so I’m pretty sure I won’t be cooking

anything for him this Father’s Day, but if I were, I'd make a spread of Thai food

(one of his two favorite cuisines). I’d start with this Spicy Chicken, Banana

Blossom, and Herb Salad, packed with fried alliums and coconut. (You can

sometimes find banana blossoms in Asian or Indian markets, but this salad will

work just fine with shredded cabbage in their place.) Then I'd move on to some

Pork Larb (a sweet and hot meaty salad flavored with toasted rice) and Phat Bai

Horapha (stir-fried beef flavored with chilies and basil). Fred’s not so into rice, but

I’d still whip up a batch of this easy Crab Fried Rice, if only for my own sake. It’s

Father’s Day for me, too, after all. —J. Kenji López-Alt, chief culinary consultant

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Crown Roast of Lamb

My dad is an incredible cook, and he always pulls out the stops when he has me

over for dinner—I'm talking Moroccan pastilla, osso buco, vitello tonnato, and

many other trademark concoctions. So I'm always on the lookout for new specialoccasion

dishes I can make to return the favor. This Father's Day, I'm turning to a

recipe I've had my eye on for years: Daniel's crown roast of lamb, which is filled

with a couscous stuffing and topped with a bright pistachio-mint sauce. It checks

off all the boxes: some of my dad's favorite ingredients, a stunning presentation,

and guaranteed delicious results. —Niki Achitoff-Gray, executive managing editor

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Risotto al Salto and Chili Crisp

My father and I have a somewhat contentious culinary relationship, in large part

because, while he loves Serious Eats and makes our recipes regularly, he doesn't

ever seem to follow the instructions. It isn't laziness, nor is it absent-mindedness;

it's usually because he thinks he knows better. Which is why I always dread

receiving the email each week in which he announces his intention to make some

new recipe or another. I can generally tell whether or not he'll be successful, and it

often has to do with how much attention to detail a recipe requires.

Case in point: Daniel's risotto al salto, which, while straightforward enough, does

require a little fussiness; you need to rotate the rice pancake in the pan to ensure

even browning, and Daniel takes great pains to point out that flipping the thing is a

relatively tricky endeavor. Of course, my father made his attempt, using risotto with

rather large pieces of sausage in it (which, I SHOULD NOTE, Daniel specifically

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says to avoid the first time out), and sent me a picture of his failure, including the

entirely unnecessary message "This recipe did not work for me." Anyway, if I were

making him a Father's Day dinner, I'd make the flippin' pancake, and I'd serve it

alongside some of Sohla's chili crisp, since my father has asked me why anyone

would make it when you can buy the stuff in the jar at your local Chinese market.

Because it's better, Dad! —Sho Spaeth, features editor

Singaporean Chili Crab

When I was young, having crab at home was a treat, but still cheaper than eating it

at a restaurant. I have memories of cautiously peering into the sink as my father

handled the pinching crustaceans with force and speed. He'd stir-fry them

Cantonese-style, or simply steam them with soy sauce on the side. This Father’s

Day, it’ll be my first time making a crab dish (yikes!). But with a Serious Eats

recipe and my dad’s guidance, I’m confident this Singaporean Chili Crab will be a

hit. —Vivian Kong, product designer

Skillet Chocolate Cake

My dad loves chocolate

cake. (It's a love I have

very much inherited.) For

Father's Day, I'll be

treating him to Stella's

skillet chocolate cake:

The ganache frosting is

super luscious and rich,

and the cake (typical of

Stella's recipes) is

perfectly moist and

deeply chocolaty. And in

the future, he can make

this recipe for himself

without much trouble. He already has the cast iron pan, and the whole thing comes

together right in it. I can only hope that he'll think to return the favor and make it

for my birthday. —Ariel Kanter, marketing director

Note: For more on this article click on DAD’S FOOD

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