ce magazine june 2023 issue

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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. 5 June -2023 issue 6
5 CE MAGAZINE LINKS TABLET
6 Angel in sky
7 Hey Pete!
10 Biz Cards board!! Hey its free
11 From Amazon – A repeat for
pictures for family --- Selfies Stick &
Tripod with Bluetooth remote
13 What We're Cooking This Father's
Day
25 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 3 June 2023 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 front cover is angel cloud in the sky for
real. Right click mouse button and click on
copy.
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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For your download
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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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FACE DOWN. IT HAS 4 SCREWS.
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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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