ce magazine june 2023 issue

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Thanks to all who contributed to CE<br />

Magazine. Have an article you would like<br />

contribute? You can mail it to:<br />

CE, P.O. Box 8619<br />

Michigan City In 46360<br />

Or E-Mail it to<br />

computerease@juno.com<br />

CE Magazine® is part of OtherSide<br />

Ministries © all rights reserved<br />

Founder & Chief Editor<br />

Peter Nadal<br />

Editor<br />

Pamela Kennoy<br />

In our vol. 5 June -<strong>2023</strong> <strong>issue</strong> 6<br />


6 Angel in sky<br />

7 Hey Pete!<br />

10 Biz Cards board!! Hey its free<br />

11 From Amazon – A repeat for<br />

pictures for family --- Selfies Stick &<br />

Tripod with Bluetooth remote<br />

13 What We're Cooking This Father's<br />

Day<br />

25 Best Father in the World<br />

Our Writers<br />

Rodrigo Esperanza / Nomar Shaw<br />

Diane G / Big Poppa<br />

Outside Sour<strong>ce</strong>s On This Month <strong>issue</strong><br />

Fugetek / Niki Achitoff-Gray<br />

CE Magazine® is part of OtherSide Ministries © all rights reserved<br />

Michigan City Indiana<br />

Vol 3 June <strong>2023</strong> <strong>issue</strong> 6<br />

------------------------------------------------------------<br />

Front Cover Picture found at Google,<br />

art work Done by Peter Nadal<br />

-------------------------------------------------------------------------------------<br />

Original Computer-Ease logo ©<br />



Welcome to Pete’s Desk and if this is your<br />

1 st time reading CE Magazine we welcome<br />

you aboard. We here at CE Magazine comb<br />

the internet for those great articles that<br />

remain in obscurity. We find them and bring<br />

them back to the light on<strong>ce</strong> more for you,<br />

our readers; hen<strong>ce</strong> we do your searching for<br />

you.<br />

Our virtual CE Magazine is free and if you<br />

want to read more then click on the CE<br />

Magazine in blue. You will have from 2017<br />

1 st <strong>issue</strong> to 2022 our current <strong>issue</strong>.<br />

Our front cover is angel cloud in the sky for<br />

real. Right click mouse button and click on<br />

copy.<br />

One of the apps that I played with is<br />

Automatic Background and you can find it<br />

in Google Play Store (for Android). You<br />

take a picture either live or from your file,<br />

then crop it and change the background, let<br />

me say it’s a great app to play with as you<br />

can see the before and after pictures<br />

We have started taking ads and if you<br />

are interested drop us an email at:<br />

computerease@juno.com or mail<br />

us at CE, P.O. Box 8619, Michigan City<br />

In 46360 and we will send you a flyer of<br />

pri<strong>ce</strong>s and sizes available<br />

Enjoy our <strong>magazine</strong> and we hope you<br />

find it very informative.<br />

Peter<br />



By Nomar Shaw<br />

https://schoolonwheels.org/10-fathers-day-facts/<br />

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

https://www.farmersalmanac.com/when-fathers-day<br />

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

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


For your download<br />


For more ideas on father day pictures click on dads day!<br />



Just remember;<br />

“Any man can be a father, but, it takes someone special to be called<br />

DAD!<br />




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Father's Day<br />

What We're Cooking This Father's Day<br />

By Niki Achitoff-Gray Updated Aug. 10, 2018<br />

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

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

child of divor<strong>ce</strong>d parents, so making Father's Day a special occasion falls squarely<br />

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

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

he's hard to shop for to begin with,* finding a way to treat him not on<strong>ce</strong> but twi<strong>ce</strong> in<br />

the spa<strong>ce</strong> of a single week can be an overwhelming prospect. Which is why I try to<br />

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

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


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

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

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

towering devil's food cake to crispy risotto pancakes.<br />

Papri Chaat<br />

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

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

a pretty impromptu endeavor; he'd toss in <strong>ce</strong>reals and crushed-up tortilla chips,<br />

along with some fresh aromatics and herbs. His chaat changed day to day and<br />

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

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

fried things, and, of course, a chaat masala made with a laundry list of ingredients.<br />

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

snack.<br />

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


Choucroute Garnie<br />

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

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

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

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

with him—understandably, the pressures to assimilate and leave behind any tra<strong>ce</strong> of being<br />

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

traditions that survived. Sure, choucroute is technically French, hailing from Alsa<strong>ce</strong>, and sure,<br />

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

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

managing culinary director<br />


Devil's Food Cake<br />

Back around Mother's Day, I went on at length about the balan<strong>ce</strong>d, nourishing,<br />

vegetable-heavy dishes I like to make, or imagine making, for my re<strong>ce</strong>ntly vegan<br />

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

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

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

his love of the over-the-top (unreasonably hot chili peppers, perilously strong<br />

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

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

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

a kid.<br />

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

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


never made it before, but the combination of Dutch cocoa, chopped dark chocolate,<br />

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

dark, brooding layers sandwiching fluffy chocolate buttercream—is enough to sell<br />

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

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

keeping my dad from stealing chunks of cake and spoonfuls of frosting while I<br />

work. —Miranda Kaplan, editor<br />

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

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

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

helping of chocolate Swiss buttercream, topped off with chocolate cookie crumbs.<br />

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

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

developer<br />

_________________________________________________________________<br />



Extra-Crispy Fried Chicken and Buttermilk Vanilla Waffles<br />

My dad isn't much of a cook, but he is a great cheerleader. Ever sin<strong>ce</strong> I started<br />

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

human smoke alarm—his acute sense of smell detects the slightest hint of<br />

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

deeply interested in the hows and whys of recipe alchemy and history—sometimes<br />

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

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

remember to stop the stand mixer whirring on the counter before those softwhipped<br />

peaks pass the point of no return.<br />

Pro<strong>ce</strong>ss and context have always been as important to him as the result, something<br />

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


utter–doused fried chicken with Stella's buttermilk waffles would be the perfect<br />

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

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

could tackle in parts throughout a weekend, with plenty of opportunities for him to<br />

sporadically poke his head into the kitchen for taste tests and long, spirited<br />

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

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

and waffles out of it, too. Win-win-win. —Marissa Chen, offi<strong>ce</strong> manager<br />

French Onion Soup<br />

My dad on<strong>ce</strong>, rather infamously, spent a great deal of time and money attempting to<br />

make a very fancy French onion soup. Unfortunately, the return on investment was<br />

pretty dismal, and we haven't made French onion soup sin<strong>ce</strong>. He still orders it<br />

whenever it's on a menu, though, and waxes poetic on every caramelized, cheesy,<br />

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

French onion soup: It's easy, relatively quick, and on<strong>ce</strong> we've made it together, my<br />

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

social media editor<br />


Fresh and Creamy Lime Pie<br />

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

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

balan<strong>ce</strong> out the potential heaviness that often goes hand in hand with family<br />

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

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

end a summer meal. —Stella Parks, pastry wizard<br />


A Thai Feast<br />

[Image: Kenji Lopez –Alt]<br />

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

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

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

Blossom, and Herb Salad, packed with fried alliums and coconut. (You can<br />

sometimes find banana blossoms in Asian or Indian markets, but this salad will<br />

work just fine with shredded cabbage in their pla<strong>ce</strong>.) Then I'd move on to some<br />

Pork Larb (a sweet and hot meaty salad flavored with toasted ri<strong>ce</strong>) and Phat Bai<br />

Horapha (stir-fried beef flavored with chilies and basil). Fred’s not so into ri<strong>ce</strong>, but<br />

I’d still whip up a batch of this easy Crab Fried Ri<strong>ce</strong>, if only for my own sake. It’s<br />

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


Crown Roast of Lamb<br />

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

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

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

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

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

with a couscous stuffing and topped with a bright pistachio-mint sau<strong>ce</strong>. It checks<br />

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

and guaranteed delicious results. —Niki Achitoff-Gray, executive managing editor<br />


Risotto al Salto and Chili Crisp<br />

My father and I have a somewhat contentious culinary relationship, in large part<br />

because, while he loves Serious Eats and makes our recipes regularly, he doesn't<br />

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

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

re<strong>ce</strong>iving the email each week in which he announ<strong>ce</strong>s his intention to make some<br />

new recipe or another. I can generally tell whether or not he'll be suc<strong>ce</strong>ssful, and it<br />

often has to do with how much attention to detail a recipe requires.<br />

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

require a little fussiness; you need to rotate the ri<strong>ce</strong> pancake in the pan to ensure<br />

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

relatively tricky endeavor. Of course, my father made his attempt, using risotto with<br />

rather large pie<strong>ce</strong>s of sausage in it (which, I SHOULD NOTE, Daniel specifically<br />


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

entirely unne<strong>ce</strong>ssary message "This recipe did not work for me." Anyway, if I were<br />

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

alongside some of Sohla's chili crisp, sin<strong>ce</strong> my father has asked me why anyone<br />

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

Because it's better, Dad! —Sho Spaeth, features editor<br />

Singaporean Chili Crab<br />

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

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

handled the pinching crusta<strong>ce</strong>ans with for<strong>ce</strong> and speed. He'd stir-fry them<br />

Cantonese-style, or simply steam them with soy sau<strong>ce</strong> on the side. This Father’s<br />

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

recipe and my dad’s guidan<strong>ce</strong>, I’m confident this Singaporean Chili Crab will be a<br />

hit. —Vivian Kong, product designer<br />

Skillet Chocolate Cake<br />

My dad loves chocolate<br />

cake. (It's a love I have<br />

very much inherited.) For<br />

Father's Day, I'll be<br />

treating him to Stella's<br />

skillet chocolate cake:<br />

The ganache frosting is<br />

super luscious and rich,<br />

and the cake (typical of<br />

Stella's recipes) is<br />

perfectly moist and<br />

deeply chocolaty. And in<br />

the future, he can make<br />

this recipe for himself<br />

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

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

for my birthday. —Ariel Kanter, marketing director<br />

Note: For more on this article click on DAD’S FOOD<br />



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