A strong claim processing system is the foundation of a genuine car insurance company

Studying the consumer satisfaction stats of a recent research has shown that car insurance company that houses a reliable claim processing system has succeeded to score high. Normally motorists claim that companies offering cheap insurance rates, greater discounts, add-on features will top their preference list. But this check list will completely change after actually purchasing a car insurance policy and going through the claim processing cycle.

Claim rejection or payment delays are some of the most common problems motorists face with their so-called best car insurance companies. And this is even more devastating because this is the actual time when they need their vendor to help them.

Claim processing system is a chain of processes that encompasses all the small and big formalities from claim submission to actual pay out done to the policy holder. Some important terms of this system are adjudication, satisfying claim pre-cursors and pre-existing conditions, etc. Manual claim processing systems have longer turn-around time and are more prone to errors or processing mistakes. In such a system, claim processor will receive the claim; he/she will examine it and determine the coverage and whether or not the claim is covered by the customer’s policy. This forms the core of the processing and is often called claim adjudication. In this procedure, processor actually checks some minute criterions like whether the incident date coincides within the coverage date of the policy, or has the claim been filed on time. These terms vary from company to company, but on overall remains the same. Once the claim has been adjudicated, a benefit amount is determined, which is then paid out to the beneficiary.

Nowadays, paperless claim processing systems are the latest trend in car insurance sector which has significantly brought down the turn-around time of claim processing. Claims can now be submitted online, claim processors perform the required steps and the explanation of the benefit comes straight away in your inbox. It definitely deserves high customer satisfaction scores. Isn’t it!

So, if you are comparing car insurance quotes to buy a car insurance policy, also ensure that the company you choose has a fool-proof claim processing time, because you definitely don’t want to get disappointed in the end.

Tags: car, company, genuine, insurance

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Are the Insurers playing it fair?

Last few weeks, I tried to cover various aspects of how dishonest citizens try and cheat insurance companies to get more than their fair rights. But then I realized that I am actually missing the other side of the coin. After all car insurance is a business, and there are good enough chances of insurance companies being involved in unfair means or some kind of tactics to grab more money from the customers. Well, I don’t insist but there are chances right!

The Office of Fair Trading (OFT) had reported the UK Car Insurance market to the competition commission after suspecting some faults in the working of the industry. The investigation of the working model of processing of car insurance claims, it was reported in the findings that at-fault drivers had no control on the way how repairs are done and replacement vehicles are provided to the not-at-fault drivers. This potentially played a major role in increasing the premium rates for the at-fault drivers.

Competition commission is supposed to further investigate this situation and come up with possible remedies to the existing condition but as of now there is no possible “quick fix” available for the prevailing condition.

The overall investigation conducted by OFT reveals that the insurance companies of not-at-fault drivers are actually trying to take advantage of insurers of at-fault drivers. It is stated that the insurers of not-at-fault drivers refers the drivers to organizations that tend to charge higher repair rates in exchange of huge referral fees. This ultimately increases the repair bills that are to be paid by the insurers of at-fault drivers. It was believed that some companies have agreements with repairers to charge higher labor rates when repairing the vehicle of the not-at-fault driver. The situation gets worse because the bills to be paid by the at-fault drivers’ insurance company also include the cost of replacement vehicle to be provided to the not-at-fault driver.

All this and more contribute to the inflation of bills to be paid by insurers of at-fault drivers and boost the revenue of not-at-fault drivers’ insurer. But this is ultimately passed to the at-fault drivers in form of higher premium rates. So, at the end the customer suffers and that’s the major reason why this issue has been brought into consideration.

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Bacon + Brie + Blue Cheese = A Good Time

For the LSU game we went wild and made some homemade flatbread-like pizza that was to die for
. The pizza-flatbread creation was made with homemade dough and topped with sage-garlic butter, caramelized maui onions, fresh slices of jalapenos, creamy brie, danish blue cheese, and crispy thick sliced bacon. It really doesn’t get much better than this.

You can’t resist meA: man, if people think that we eat only the stuff we post they must surely be worried about our health! this was one rich
bitch.
T: I don’t care. I will gladly take a decade off my life expectancy if it means eating this on a regular basis. This cheesy bread/pizza thing was unreal. I would give up entire food ethnicities before I gave this up. It was really really tasty. Seriously.
A: agreed. i would totally give up eskimoan food for this…. at least with my lack of knowledge of eskimoan food. this was some seriously outrageously good game day food.
T: yeah. for real. If we still had some I would bury my face in it right now.
Brie….
A: heheh just for the essence. you wouldn’t eat it though, right? just bury.
T: oh hell no, I’d be eating it. Yes sir. Mmmm. Cheeeesy bacony oniony goodness.
A: you forgot jalapeno-y and garlic buttery.
T: you interrupted me. I was still going over this loaf of delight in my mind. Ok, so, now that we’ve gushed for a few minutes, do you have a rating for it?
A: man, i really want to go crazy high with my rating but… i dunno. I need to stay sane. I’ll give it a 4.85/5. It was really effing good. seriously. it put together some of my all time favorites all in one home made bready dish. if it had had lamb lolly pops and crab cakes it could have gotten a 5.
T: yeah, this thing deserves an incredible score. I give it a 4.96/5. It was tops. There’s not much else to say about it. I recommend that anyone out there in internet-land who can follow a recipe, make this. now.

food pornA: cheezus! that is one mega high score!
T: did you just say cheezus? … [nod] ….
A: uh, yeah. what else would i have said! holy god of all things cheesey.
T: you could have said, I don’t know, “wowsers” or, say, “JEEZ”
A: but i didn’t. gotta problem with my cheezus?
T: not if you make some more cheesy bread Pizza-like Bread w/ Brie, Bacon, & Blue Cheese
For the Bread:
3 cups bread flour, plus extra
3/4 tbsp kosher salt
1 tbsp honey
1 tbsp olive oil, plus extra
1 1/2 cup warm water (between 100-110 degrees F), plus extra
1 packet of dry active yeast

For the Toppings:
3-4 oz danish blue cheese, crumbled
6 oz wedge of brie (more or less), cut into thin slices
4 thick slices bacon, cooked then crumbled or sliced in small pieces (if you use thin sliced bacon, use more of it)
1-2 fresh jalapenos, thinly sliced (more or less depending on how spicy you like it)
1 maui onion, sliced
1 tbsp canola or olive oil
2 cloves of garlic, minced
3 fresh sage leaves, chopped
3 tbsp unsalted butter
kosher salt
freshly cracked black pepper

First, in a large liquid measuring cup, dissolve honey in 1/2 cup hot water. Then add 1 cup lukewarm water, about 105-110 degrees F (so you have a total of 1 1/2 cups), 1 tbsp olive oil, and the packet of yeast to the measuring cup. Mix thoroughly to dissolve the yeast. Set aside for 5-10 minutes until the yeast has become active and the mixture has started foaming and bubbling. If after 10 minutes, nothing has happened, start again with a new set of ingredients, until the yeast appears active.

While waiting for the yeast to activate, oil a large bowl and set aside. In a separate bowl add the flour and salt; stir to combine.

Once the yeast appears active, oil a wooden spoon and your hands to prevent the dough from sticking during the kneeding process. Pour the yeast mixture into the flour and stir with the greased wooden spoon until almost all of the flour pulls together and forms a ball. Feel the dough. You are looking for the dough to be soft and slightly moist, but not terribly sticky. If there is still extra flour, simply add more warm water; if the dough seems too moist add more flour (although some
flour will be incorporated in the kneeding process).
Turn the dough out onto a lightly floured clean surface. Kneed the dough with oiled hands for 5 to 10 minutes until the dough is smooth and elastic. If the dough starts to stick to the kneeding surface, lightly repowder the surface with a little more flour. Work the kneeded dough into a ball, then place the ball into the large oiled bowl, seam-side down. Cover the bowl with oiled plastic wrap and a clean towel and set the bowl in a warm draft-free area. Often, i will turn my oven onto 200 degrees and set the bowl on a counter near the oven if the rest of my house is too cool.

Allow the dough to rise for about 1 1/2 hours until it has at least doubled in size and the yeast has had time to ferment. Punch down the dough with floured hands and reform the dough back into a ball. Re-cover and allow the dough to continue rising for another 45 minutes. During the second rising, preheat oven to 450 degrees. Lightly grease a large sheet pan with sides, then dust with a small amount of flour.

While the dough is rising prepare the toppings. Preheat a saute pan over medium to medium-low heat. Once the pan is hot, add the canola oil. Add the sliced onion to the pan. Caramelize the onion over medium to medium-low heat, stirring occasionally. This will take 20-30 minutes. Do not try to speed up the process, burnt onions are not what you are trying to achieve. Once the onions have a nice golden color to them season them with kosher salt and freshly cracked black pepper. Remove the caramelized onions from the pan and set aside.

At the end of the second rising make the garlic-sage butter. Place a saute pan over low heat. (You can use the same pan as used for the onions). Add the butter to the pan. Once the butter has melted, add the minced garlic and chopped sage. Infuse the flavors of the garlic and sage into the butter by cooking over low heat for 4-5 minutes, stirring occasionally. Season with kosher salt and freshly cracked black pepper. Turn off heat and leave butter in pan until ready for assembly.

Turn the dough out onto the prepared sheet pan. Using floured hands, work the dough out so that it covers the entire surface of the pan evenly. Spoon the garlic butter evenly across the dough, using the back of the spoon to spread it out. Evenly distribute the caramelized onions, bacon, and jalapeno slices across the top of the dough. Next add the brie and blue cheese, again try to evenly distribute them. Finish by sprinkling some freshly cracked black pepper over the top.

Bake in a preheated 450 degree oven for 15-25 minutes, until the cheese is bubbly and the bottom of the crust is golden brown. (Just take a quick look under using a spatula.) Remove from the oven. Allow the bread to rest for at a few minutes before slicing and serving. Enjoy!

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Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin

We’re eating succulent grilled bacon wrapped pork tenderloin stuffed with fresh mission figs and crumbled blue cheese. The pork was served on a bed of spicy micro mustard greens and slices of mission figs with a drizzle of pomegranate vinaigrette.

Sure, bacon has blown up into yet another annoying and absurd internet fad, but that’s just because bacon has and always will be one of the tastiest foods known to humankind. If you don’t like bacon I really don’t understand how your deranged brain works. I would take a a slice of bacon over a chocolate truffle any day of the week. I would take this bacon wrapped blue cheese & fig stuffed pork tenderloin over pretty much any sweet item at any point in time. Disclaimer: I’m a savory kind of girl which makes me kind of biased
.
This meal was the perfect balance of sweet, savory, smokey and salty…by god I wish I had a serving of it in front of me at this second. Just writing this post is making me salivate. It’s well known that figs, blue cheese and bacon are a great combo and apparently they are even better
when grilled with a juicy pork tenderloin and drizzled with tangy pomegranate vinaigrette! I hope you guys enjoy this as much as we did! Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin
1/2 cup crumbled blue cheese
4 fresh figs, small dice
1 pork tenderloin
3-6 slices of bacon (will vary depending on size of tenderloin and type of bacon)
kosher salt and freshly cracked black pepper

Prepare grill to medium heat.

In a small bowl, combine the diced figs and crumbled blue cheese. Toss to evenly distribute.

Butterfly the pork tenderloin by slicing lengthwise almost all the way through then open the meat up like a book. Season all surfaces of the pork liberally with kosher salt and freshly cracked black pepper. Evenly distribute the fig/blue cheese mixture down the middle of the seasoned butterflied pork leaving about 1/2 inch of space on the edges. Roll the pork back up into the shape of the tenderloin, encasing the stuffing with the meat. Using 5 to 6 toothpicks, securely fasten the pork back together at the edges.

Wrap the stuffed tenderloin evenly with the slices of bacon, securing them to the existing toothpick. You can use more toothpicks to secure the bacon if necessary but the fewer the better!

Place the bacon wrapped tenderloin on the preheated grill, directly over the heat. Grill about 20- 25 minutes or until an internal thermometer in the middle of the meat reads 140 degrees, turning the meat occasionally to crisp the bacon evenly on all sides. (At 140 degrees there will still be a small trace of pink left in the meat.)

Stay by the pork throughout the entire grilling process. Since the tenderloin is wrapped in bacon there will without a doubt be flare ups. A few flames licking at the meat for a few seconds here and there is desired but if the bacon begins to char simply move the meat to a different part of the grill or rotate the meat to a section where the bacon is not yet crispy.

Once the pork is at the desired level of done-ness, remove from the grill. Let the pork rest, covered loosely in foil, for 10 minutes before slicing. To serve drizzle w/ Pomegranate vinaigrette (recipe follows). Enjoy!

1 1/2 tbsp pomegranate Molasses
1 tsp balsamic vinegar
1 tsp red wine vinegar
1/4 tsp kosher salt, plus extra
1/4 tsp freshly cracked black pepper, plus extra
2 tbsp canola oil

In a small mixing bowl, whisk together the first 5 ingredients. While continuously whisking vigorously, slowly drizzle in the canola oil to form an emulsified vinaigrette. Taste the vinaigrette and adjust seasonings as desired with kosher salt and freshly cracked black pepper.

Note: If the vinaigrette is too tart for your liking, simply whisk in more canola oil.

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It’s…. BACON! (and a bunch of other stuff)

Wanna make anything taste good? Wrap it in bacon, that’s what we did. For dinner we’re eating chunks of turkey breast wrapped in bacon with a slice of both serrano and jalapeno peppers tucked inside. The turkey was baked until just cooked through then served with a corn salad. The salad consisted of roasted fresh white corn, sweet and tart granny smith apples, red onion, radishes, parsley, lemon juice, dijon, and olive oil.


Meat wrapped in meat (with spicy peppers)

T: this was damn good. Those turkey breast jalapeno poppers were soo juicy, spicy, and delish. The salad was great for lightening the whole thing up. I dug it.
A: me, freaking, too. serious yum. i mean, anything
with bacon is yum, but these flavors really worked well together for me. the jalapeno/serrano morsels inside of the bacon-wrapped turkey set it off and the slightly sweet and tangy salad balanced the smokey savory out. i could totally eat some of this right this minute. damn shame we gobbled it all down at the time.
T: you mentioned while we were eating that the bacon helped keep the turkey from becoming dry. That certainly was true. The turkey breasts were very moist. And dry poultry really gets on my nerves so that was a good thing.
A: hehehe silly. while dry poultry doesn’t really “get on my nerves” necessarily, it does suck. sooooo…. do you have a rating for this particular little ditty?
T: Yeah, I give it a 4.59/5. Super tasty, very well cooked. It lost some points for being so bacon-oriented.
A: what are you crazy?!? you must be mad to deduct points for it being bacon oriented! bacon rocks!
T: bacon does rock, but, like you said, bacon makes everything taste good. So you lost points for difficulty. Plus, it’s not exactly healthy.

Big pile of corn and apple saladA: there was soooo little fat in the rest of the meal that the 1-2 slices of bacon you consumed made up for it not being a damn hamburger or rack of lamb. if you hadn’t binged on the turkey nuggets you wouldn’t feel like you consumed so much bacon! recommended serving size is 3-4 pieces! not 6.
T: Well. That’s doesn’t mean it’s getting a higher score, woman.

A: i also can’t believe you deduct points for bacon being flavorful without being difficult! hehehe you want me to smoke my own freaking bacon?!? buy me a smoker!
T: then you would lose points for being inefficient. There’s simply no need to smoke your own bacon. Unless you bring in a pig and have nothing else to do with it.
A: heheh okay crackhead. I give the meal a 4.65/5. I really really liked it. personally, when i was eating it, i cut up small pieces of the turkey-bacon-pepper nuggets and ate it with a forkful of salad. it really worked. like i said earlier, i would love to have some more and be noshing on it as we speak.
T: I enjoyed eating the turkey/bacon/pepper separate from the salad. Either way it was super tasty. Don’t get me wrong, I really like bacon wrapped around things, like, um, a lot. Feel free to wrap stuff in bacon anytime. I support you.
A: sweet! i’m gonna make bacon wrapped ice-cream sandwiches for dinner tonight!

T: now don’t be a crazy ho. Spicy Bacon Wrapped Turkey Bites
1 turkey breast, cut into 1 1/2 - 2 inch cubes
thick sliced bacon, cut into 1/2 slices length-wise
1 jalapeno, julienned
1 serrano pepper, thinly sliced
kosher salt and fresh cracked black pepper
toothpicks

Preheat oven to 350 degrees. Season the turkey pieces with kosher salt and freshly cracked black pepper. Place a sliceof serrano pepper and a julienned slice of jalapeno lenth-wise onto the turkey. Tightly wrap the turkey and peppers with a 1/2 slice of bacon, securing it with a toothpick length-wise (so when you sear the meat the toothpick doesn't get in the way. Repeat this process until all the turkey has been wrapped in bacon. Preheat an oven-safe pan over high heat. Once the pan is hot sear the turkey bites for a couple minutes making sure to rotate and get color on all sides of the bacon. Place the pan with the turkey into the preheat 350 degree oven. Roast the turkey for another 10 - 15 minutes or until the turkey is just cooked through and has a internal temperature of about 165 degrees. Allow the turkey bites to rest for at least 5 minutes and remove the toothpicks before serving. Goes great with corn and apple salad or as a finger food for parties. Enjoy! (This recipe serves about 3 people
)Sweet and Tart Roasted Corn and Apple Salad
3 ears of fresh white corn, still in husks
1 granny smith apple
4 radishes
1/2 of a small red onion, finely diced
1/8 cup chopped fresh parsley, loosely packed
2 tbsp lemon juice
2 tbsp olive oil
1 1/2 tbsp dijon mustard
1 tsp honey
kosher salt and freshly cracked black pepper

Preheat oven to 350 degrees. Once the oven is hot, place corn in the oven still in husks. Roast the corn in the husks for 30 minutes at 350 degrees. Remove the corn from the oven and allow the corn to cool for at least five minutes before handling.

While the corn is roasting, work on the rest of the salad. Add the lemon juice, honey, and dijon mustard to a mixing bowl. Stir to combine then slowly whisk in the olive oil. Core and dice the granny smith apple into 1/2 inch pieces. Dice the radishes into a similar size. Add the apples,radishes, and finely diced red onion to the mixing bowl with the vinaigrette. Toss to coat. The vinaigrette will help prevent the apple from oxidizing. Set aside until the corn is done.

Once the corn has cooled a bit, remove the husks and silk. Cut the corn off the cob by standing the corn up and carefully cutting off rows of kernels. Add the corn kernels and parsley to the mixing bowl with the rest of the salad. Mix the salad until the corn is fully incorporated and everything is evenly coated with vinaigrette. Taste then season as necessary with kosher salt and freshly cracked black pepper. This salad goes great with spicy bacon-wrapped turkey bites. Enjoy! (salad can be prepared several hours in advance, then refrigerated - serves 2-3 people
)

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Knorr Homestyle Stock Bad Boy Macaroni and Cheese

We’re eating uber-creamy macaroni and cheese filled with sharp cheddar, herb chevre, buttery brie, applewood-smoked bacon, sun-dried tomatoes and fresh basil topped with Italian bread crumbs for an extra crunch.

Oh macaroni and cheese, what a love/hate relationship we have! I love you! I love you deeply, deeper than words can describe… but you’re soooooooooo bad for me! You’re like that super hot bad boy on the motorcycle with all the tattoos doing naughty things that feel oh-so-right. When I make you, I have an “eff it all” attitude like I have when I meet said aforementioned biker. I throw caution to the wind for just one night. I mean, when you’re using a pound of cheese in a recipe, why not go ahead and throw in some bacon… and if you need
butter for the roux anyway, why not substitute 1 of those tablespoons with bacon fat for that extra naughty bacony goodness flavor? I’m pretty sure I read somewhere one time that bacon fat is no worse for you than butter, so what the hell? Substitute all the butter in the recipe with bacon fat if you’re really feeling mischievous.
I developed this bad boy biker of a mac & cheese recipe as part of the Knorr4 so of course the bechamel-based cheese sauce is spiked with at tub of Knorr Homestyle Chicken Stock for an extra depth of flavor. I mean, bikers can be deep right? Go ahead, make this mac & cheese and be a little naughty. I guarantee you’re gonna enjoy yourself.

*I am a professional recipe developer being paid by Knorr as part of the Knorr 4 promotion. While Knorr is footing the bill, all content and opinions comes directly from my (sometimes offbeat and slightly cheesy) brain.
Macaroni & Three Cheeses w/ Bacon, Sun-Dried Tomatoes & Basil
1 tbsp bacon fat
2 tbsp butter
3 tbsp all purpose flour
3 cups whole milk, at room temperature
1/2 tsp ground mustard powder
1/2 tsp freshly cracked black pepper
1 tub Knorr Homestyle Chicken Stock
6 oz sharp cheddar, shredded
4 oz herb chevre, crumbled
6 oz brie, rind removed then cut into small cubes
8 thick-cut slices bacon, cooked and crumbled (reserve fat)
1/4 cup fresh basil, chiffonade (plus extra for garnish if desired)
1/3 cup sun-dried tomatoes in oil, drained then julienned
10 oz macaroni pasta, such as medium shells
1/2 cup Italian style bread crumbs
kosher salt

Preheat oven to 425 degrees.

Place a large pot of water over high heat. Season liberally with salt and bring to a boil.

Place a medium-sized saucepan over medium heat. Preheat pan for 2 minutes then add bacon fat and butter to the pan. Once the butter has melted add the flour to the pan. Cook flour, whisking constantly, for 1 minute. Slowly pour in the whole milk while whisking vigorously to dissolve the roux into the milk. If the milk is poured in too quickly, the sauce will be lumpy and flour will not dissolve. Once all of the milk has been incorporated into the roux, add the ground mustard, freshly cracked black pepper and Knorr Homestyle Chicken Stock to the saucepan. Stir to incorporate. Allow the the roux to come to a simmer, stirring occasionally, making sure to scrape the bottom to prevent scorching. Simmer until thickened.

While waiting for the sauce to come to a simmer, add the macaroni to the large pot of boiling salted water. Cook according to the instructions on the manufacturers package. Drain in a colander then return to pot.

Once the sauce has thickened remove from heat and add cheddar, herb chevre, and brie. Stir until cheese has melted. Taste sauce then adjust seasoning as desired with kosher salt. Do not season the sauce until the cheese has been added as the stock and cheese are both naturally salty.

Pour cheese sauce over macaroni in pot. Add bacon, basil and sun-dried tomatoes. Stir to mix thoroughly. Pour mixture into a glass or ceramic 9" x 13" baking dish. Sprinkle bread crumbs evenly over the top of the macaroni and cheese. Place in preheated 425 degree oven until the bread crumbs begin to brown and the cheese sauce is bubbly, about 20 minutes.

Remove from oven and let cool 5 minutes before serving. Garnish with fresh basil if desired. Enjoy!

Cooking time: Approximately 50 minutes
Servings: 8-10 servings (side dish portions)

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Lick-ably Delicious Seared Sea Bass and Date-Bacon-Sherry Broth

We’re eating seared local white sea bass with a roasted date, smoky bacon, toasted almond and sherry broth served with crusty seedy sourdough baguette.

Living three blocks from the ocean in San Diego definitely has its perks – fresh local fish is high on this list. Unfortunately with that close proximity to the ocean comes the transitional “May Gray and June Gloom.” In other words, it’s cool and cloudy nearly every day during these months while most of the country is enjoying a toasty warm summer. I really can’t bitch too much about the weather here, mainly because for the other 10 months it’s sunny and warm, but dammit if I don’t miss the humid sweltering summer heat of the South. Without the heat I continue to cook meals like this well into the summer when most people think that turning on a stove or an oven sounds like the worst idea ever! Regardless of the weather, both T and I thought this was an outrageously delicious preparation of fish and couldn’t get enough of the accompanying sauce, which was sopped up with crusty seedy sourdough bread. If you can stand the heat, get in the kitchen and make this dish! You won’t be sorry, I promise.

Seared Sea Bass with Roasted Date, Bacon, Almond and Sherry Broth

For the sauce:
12 pitted medjool dates, cut in half lengthwise
1 tsp canola oil
3 slices thick-cut bacon, diced
1/2 sweet onion, finely diced
1/3 cup slivered almonds, chopped
2 cloves garlic, minced
2 tbsp flat leaf parsley, minced
1/4 tsp crushed red pepper flakes
1 tbsp sherry vinegar
1 tbsp sherry (optional)
1 cup chicken or fish stock
kosher salt and freshly cracked black pepper

For the fish:
4 (4 to 6 oz) filets of sea bass or halibut
2 tbsp canola oil
kosher salt and freshly cracked black pepper

For serving:
1 crusty sourdough baguette, heated in the oven and sliced

To make the sauce:
Preheat oven to 350 degrees.

Place dates onto a baking dish or sheet pan and drizzle with 1 tsp canola oil. Toss to coat. Set aside.

Add diced bacon to a large saute pan over medium-low heat. Cook bacon until most of the fat has rendered out, stirring occasionally, about 10 minutes.

After the bacon has cooked for about 5 minutes, place the prepared dates into the 350 degree oven. Roast dates for 7 minutes, then turn off oven. Leave dates in oven until ready to add to the sauce.

Once most of the fat has rendered out of the bacon, add the diced onion, a pinch of freshly cracked black pepper and crushed red pepper flakes to the saute pan. Saute onion and bacon for another 5 minutes, stirring occasionally, until the onion begins to turn translucent. Add the almonds to the pan and stir. Saute the almond-bacon mixture for another 4 to 7 minutes, stirring occasionally, until the almonds turn golden. Add the garlic to the pan and saute for 1 more minute, stirring frequently.

Deglaze the pan with the sherry and sherry vinegar, stirring to scrape up any bits stuck to the bottom of the pan. Add the stock to the pan, stir, raise the heat to medium-high and bring to a simmer. Simmer for 1 minute, stirring occasionally. Remove dates from oven and add to simmering sauce. Stir. Remove sauce from heat. Add parsley to the sauce and stir to incorporate. Taste sauce. Adjust seasonings to taste with kosher salt and freshly cracked black pepper.

To sear the fish:
As soon as the dates go into the oven, place a large saute pan over medium-high heat. Preheat pan for 3 minutes. While pan is preheating, season all sides of fish with kosher salt and freshly cracked black pepper.

Add canola oil to the preheated pan, turning the pan to coat the bottom with oil. Once the oil ripples with heat, add the seasoned fish fillets to the pan, serving side-down. (Note: The first side of any meat that touches the pan will get the best sear so always place the prettier side of the meat/fish directly onto the heat first.) Sear fish for 3 to 4 minutes until a golden crust has formed on the bottom of the fish and the flesh releases itself from the pan. If the fish sticks to the pan at all and resists flipping, the fish is not ready yet. Flip and saute fish for another approximately 4 minutes or until just cooked through and opaque in the middle.

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Some really tasty Focaccia

For dinner we’re eating freshly homemade focaccia topped with creamy danish bleu cheese, caramelized onions deglazed with balsamic vinegar, and cherry tomato halves.

Mmm mmm that’s some good focaccia

Focaccia with Bleu Cheese, Caramelized Onions, and Cherry Tomatoes

1 packet dry active yeast
8 tbsp olive oil, plus extra
1 tbsp sugar
1 tbsp salt, plus extra
4 cups bread flour, plus extra for kneading
1 1/2 - 1 3/4 cups of luke warm water (105-115 degrees)
2 medium yellow onions, sliced
2 tbsp good balsamic vinegar
4 oz danish bleu cheese
16 cherry tomato halves,seeded
black pepper

Prepare yeast by adding 1 tbsp sugar,packet of yeast, and 1 tbsp olive oil to 1 cup luke warm water. Stir to dissolve the ingredients, then set aside and wait about five minutes for the yeast to start to work and foam up.

While waiting on the yeast, oil a large mixing bowl with 1 tbsp olive oil. Add the flour and tbsp of salt to the oiled bowl and mix to combine ingredients. Oil a wooden spoon, then add the yeast mixture and another 1/2 cup of water to the flour. Mix the ingredients with the wooden spoon until the dough pulls together. If there is excess flour, add a little bit more water. Turn the dough out onto a well-floured surface and kneed the dough for about five minutes, or until smooth and elastic. I suggest oiling your hands during kneading process to prevent the dough from sticking. Oil the bowl again then place the dough in the bowl, turn the dough once, to coat. Cover the dough with oiled plastic wrap and a clean kitchen towel and set the bowl in a warm, draft-free area. Allow the dough to rise for 1 - 1 1/2 hours, until it doubles in size.

Preheat Oven to 400 degrees. After the dough has doubled, grease a 14x10x1 inch baking sheet with 2 tbsp of olive oil, spread evenly throughout the pan. Turn the dough out onto the baking sheet and press the dough out to the edges of the pan. Using your finger tips, poke indentations throughout the dough, then brush on 2 more tbsp of olive oil. Cover with oiled plastic wrap and clean, dry kitchen towels. Allow the focaccia to rise for another 30-45 minutes.

During the second rise, heat a skillet over medium heat. While the skillet is heating, slice the onions. Saute the onions in 2 tbsp olive oil until the onions start to caramelize, about 15-20 minutes. Once the onions have begun to caramelize, deglaze the pan by drizzling in 2 tbsp of balsamic vinegar. When balsamic vinegar has been cooked into the onions, remove them from the heat, and set them aside to cool. (the onions will cool much quicker if you spread them out on to a room-tempurature sheet or tray)

After the second rise, sprinkle the focaccia with salt and freshly ground black pepper. Then spread the onions, bleu cheese and tomatoes out evenly across the dough. Bake a 400 degrees for 23-27 minutes. Remove the bread from the oven when it is golden and the bleu cheese has melted. Immediately remove the bread from the pan, using a spatula to lift one end and slide it onto a rack to cool. Garnish with basil or chives. Serve warm or at room temperature. The focaccia is best when eaten the day it's first made. Enjoy!

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The Brussels Sprouts of the Gods

Here we go again! These brussels sprouts are one of the fabulous sides we enjoyed for thanksgiving dinner. The sprouts were sauteed in yummy bacon fat, deglazed with red wine vinegar, then tossed with homemade spiced walnuts, crispy bacon, and creamy danish bleu cheese. Unless you’re just not in to brussels sprouts, you are guaranteed
to like this puppies!
T: it’s impressive that you can sit down and write a recipe a week after thanksgiving for something you made on
thanksgiving. My memory is not so good. If I were trying to write something about what I did a week ago it would go like this… “uhhh… I did stuff.”
A: hehehe well ya see timmy… my trick is, i write down all the ingredients and amounts i use while i’m cooking, then, all i have to do is write the instruction part. that’s not too much for me to remember! most of it is on paper… just not saved on the compute.
T: that’s nice, but my name’s not timmy. Not that there’s anything wrong with the name timmy, it’s just not for me. that’s a badass idea to write the ingredients as you go, but it seems like that would be a real drag during an involved cook session.
A: well, if i were to write down the info directly after each step (and before the the next step) it would be an incredible pain in my ass. fortunately, at my ripe old age of 26, i still have enough short term memory left that i can remember what i’ve done for at least five minutes! serioulsy, maybe if i’ve had my ginko i could remember stuff for six minutes, maybe generally in five minutes i can find a decent time to jot some info down without ruining the meal!
T: that’s a more helpful tip than Rachael Ray telling you to carry the entire contents of your fridge over to the counter all at one time so you don’t waste precious time going back and forth and back and forth to the fridge. I mean, all those trips to the fridge can start to wear on a person.
A: i know, the three or four feet and two seconds it takes me to traverse our entire kitchen is a huge time killer! think of all the seconds i could save if i were more like good ol’ rach…
T: Probably dozens of seconds, over the course of a few months.
A: dozens of seconds i will never have back, t. NEVER. If i’d only listened to Rachael Ray….
T: yeah, and those dozens of seconds could add up to like 10 minutes in your lifetime… think about that… that’s just enough time to tell your loved ones goodbye.
A: damn man. this is just too deep for me. i think we need to lighten up the conversation some, hommie.
T: ok, maybe talking about the food that this post is about would be a good way to do that. Mmmmm… brussels sprouts… mmmmmmm… I don’t say “mmm” with that many m’s to just any pile of brussel sprouts. These were fantastic. If anybody thinks they don’t like brussels sprouts, they need to try, try again. And again until they get it.
A: i know! seriously… wtf, man. brussels sprouts are soooo kick ass. just the other day my own freaking sister told me she doesn’t like brussels sprouts! how can this be?!?! i think i may be adopted.
T: no, I think she was adopted. Maybe they found her left behind a dumpster.
A: perhaps even a dumpster filled with brussel sprouts! thus the aversion to them!
T: If there was ever a dumpster filled with brussel sprouts, that would be quite… odd. So, the question for your sister is, does she like cabbage?
A: that is the same thing i asked her! and she said, yes. i just don’t get it. things that make you go “hmm….”
T: things that make you go “what’s wrong with your sister?” Brussels sprouts are just lil’ wee cabbages. Unless you really screw em up (which I would do if I cooked them) they’re wonderful mini cabbage treats!
A: i totally agree… except with the part about you screwing them up! they are soooooo easy, you could totally rock the sprouts!
T: well, how would I avoid making the bitter like some people complain about?
A: frankly, i just don’t think they are bitter. my sister says that’s why she doesn’t like them, but i just don’t see anything bitter about them! just little bundles of mini-cabbage joy is all i see.
T: well now that we’ve proven beyond a reasonable doubt that brussel sprouts are awesome, I’d like to bring up the bleu cheese and bacon that was in these particular sprouts…
A: oh yes! and the delicious spiced nuts! this was definately a recipe inspired by one of the dishes my old mentor, bobby, used to make at harvest. i never did learn how to make his spiced nuts, but i think these really rocked for me.
T: Me too. I give them a 4.78/5. They were just so good. In fact, I ate quite a few of these before we sat down for dinner. And that was a good thing, and I would do it again. What’s your rating?
A: i totally have to agree with you on this. there seem to stick out as one of my favs from the dinner (although i imagine i’ll be saying that again in another t-day post). I give them a 4.666 they were wickedly good! okay, i just wanted to say that… i actually give them a 4.75/5. i don’t really know what i would do to improve these babies…
T: yeah, that would be hard to do. I guess maybe making more of them would help. That’s just an idea.
A: a good idea, at that! while we’re on the topic of brussels sprouts and cabbage, i just want to spill the beans about my sauerkraut endeavor. bobby and i have been emailing back and forth talking about ‘kraut recently (i swear i’m gonna email you soon b-ster). so today i bought the cabbage necessary… i also bought some brussels sprouts to add to the mix, so i think i’m gonna make some non-traditional kraut with green cabbage, sprouts, a jalapeno (for a kick), and some garlic. i’m stoked!
T: holy crap I’m stoked too! I can’t believe you’ve been hiding this from me. I mean, I knew you were going to make some kraut but I didn’t know you and Bobby were going back and forth about it. Hells yeah.
A: welll… not so much back and forth… maybe just back then forth once, maybe twice. it’s been mentioned more than a time or two. i just keep thinking about it! i’ve had rotten cabbage on the brain.
T: I’ve got it on my brain too… so, sauerkraut is rotten cabbage, eh. Is that going to stink up the apartment and make my life a living hell?
A: hells yeah! you’re going to be miserable for then next month-
T: nice. really nice, mandy. Well, at least you’re giving it to me straight.
A: no prob, t-gravy! (and just for the record, kraut is called “fermented” not rotten… i just like to say rotten)
T: hmmm.. is it really going to stink?
A: heheheh it’s going to smell like wonderful fermenting cabbage! it’s gonna be great!
T: i’m afraid.Brussels Sprouts with Spiced Walnuts, Bacon, and Bleu Cheese
1 1/2 lbs brussels sprouts, trimmed and halved
2-3 oz bleu cheese, crumbled
4 thick slices bacon
2/3 cup spiced nuts, hand crumbled (recipe follows)
1 tbsp peanut oil (or other mild flavored vegetable oils)
1 1/2 tbsp red wine vinegar
kosher salt and fresh cracked black pepper

Heat a large skillet over medium heat. Once the skillet is hot, add the bacon and cook until most of the fat has rendered out and the bacon is crispy. Remove the bacon and allow the bacon to drain on paper towels, set aside for later, and crumble once cool. Drain off all but one tablespoon of bacon fat from the skillet, then add the peanut oil to the remaining bacon fat and turn the heat to medium/med-high. Once the skillet has had time to reheat, add the brussels sprouts and toss to coat with oil, then season with salt and pepper. Saute the brussels sprouts for about 10-15 minutes or until the sprouts are tender and caramelized, stirring occasionally. Deglaze the pan with the red wine vinegar, stirring and scrapping the botom of the pan with a wooden spoon to get up all those yummy caramelized bits on the bottom of the pan. Taste one of the sprouts to check the seasoning level, then adjust as necessary with salt and pepper - although remember you will be adding bacon and bleu cheese and thus more sodium. Add the crumbled bacon and spiced nuts to the pan and stir. Add the bleu cheese, then immediately remove the sprouts from the pan. Serve hot or at room temperature. Enjoy!

Spiced Walnuts

2/3 walnuts
1 tbsp molassas
1/2 tsp sugar
1/4 tsp ground cardamom
1/4 tsp ground cumin
1/4 tsp cayenne
1/2 tsp kosher salt
1/8 tsp fresh cracked black pepper

Preheat oven to 325 degrees. In a small mixing bowl, stir together all the dry spices. Stir in molassas, then add walnuts. Toss the mixture to coat the nuts. Spread the walnuts out in a single layer on a baking sheet. Bake at 325 for 10 to 15 minutes until the nuts have toasted and the seasonings have caramelized. Halfway through baking stir the nuts for more even coloring. Remove from oven and allow nuts to cool before eating or using. Enjoy!

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Dash Pro Case for Galaxy S4 by X-Doria

If you are fortunate enough to have a new Galaxy S4, surely you will want to protect it from the rigors of life out there in the real world. If so, you will certainly want to give the new X-Doria Dash Pro case a look-see.

This handsome case comes in your choice of four colors: black, brown, and cabernet. It costs $29.99, and you can check them out here

The leather like cover folds open to make a multi-angle stand for your phone. It’s a clever arrangement, and I like it. It is held securely closed with a strong magnetic fastener.

The inside of this folio style case is made of a soft microfiber lining to give it double layered protection from scratches and dropping.

My only wish is that it would stand up in the portrait position and be adjustable that way as well. Then it would be the perfect case.

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Stocking Stuffers: Powerskin

If you are a gamer, and you like to go mobile with your IOS, Blackberry, or Android phone, you'll want to take a look at Powerskin. It not only protects you device, but it makes the handheld gaming experience more exciting and longer lasting. Two gaming buttons, one on either end control the action.

It makes it more exciting because it shakes, rumbles, and vibrates to give extra stimulus while playing a game. It is also configured to give you a better grip while playing. You can also plug headphones or external speakers into its 3.5 mm jack. The unit has two volume control buttons and a power switch.

It makes it longer lasting because it will extend the playing time with its powerful 2050 mAh battery that will charge your device. Playing time can last up to ten hours between charges. Charging is accomplished with a mini USB cable that can plug into a computer port, car charger, or an AC wall charger.

There are several Powerskin models. There is a model for iPhone and iPod touch. But when you use it with the iPod touch, you will have to shim it into the case because an iPod is not as long as an iPhone. I used a rubber band, and it worked just fine.

Powerskins are also available for select models of Android phones made by HTC, Motorola, Samsung, Blackberry, and the Nintendo 3DS.

Some models come with a kickstand. A series of 4 blue lights indicates the power level on most models, but not on the unit I received. You should charge it for 5 hours before using it the first time.

As a protective skin for your pocket pal, it does a good job and it's lightweight. But is will add a couple of inches to the length and a bit of girth. As a gaming enhancement tool, it is nonpareil.

The list price that came with my media kit was $99.99. But I have seen Powerskins for as low as $44, which seems more reasonable.

 

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Archos 80 G9 Tablet Review

My relationship with the Archos 80 series has been of growing interest with a few disappointments. Overall, I would say that it is a nice tablet worthy of your consideration depending on your needs.

I have to say I was not too impressed with the first Archos 80 I tried. The first problem with the 3.5 mm charger port, which only worked on occasion. I never could get the USB port to work, and it lacked an SD expansion slot.

As if by magic, somehow the developers received my concerns and addressed the issues in the next release. Suddenly the charging port was the more universal micro USB port, which meant fewer cables and chargers to have to lug around. The USB port worked (most of the time, but more on that later). And, to my amazement, there was a micro SD slot that increased the memory capacity to 32 GB. I was elated and the machine took on a whole new attraction for me.

However, it wasn't all peaches and cream. The USB slot is of very low power and will not work with just anything you plug into it depending on drivers and power requirements. I was elated when I plugged in my 19 inch AOC USB monitor. It worked! But the Archos is not designed to allowing it's native screen and the auxiliary screen to become an extension so that you can drag items back and forth. What a shame.

It's not Archos' fault, but the micro SD memory card is all but useless. In their infinite wisdom, the ICS (Ice Cream Sandwich) developers have disabled the ability to install items on a memory card or to drag already installed items to a storage card. What were they thinking? This feature is simply gone from the system menu. I wish the card slot had a cover. It is entirely too easy to push on the card accidentally. It can fly out without your knowing and be gone. This design needs improvement.

Another disappointment, and again, this is not Archos' fault, is the lack of applications that work with the new ICS system. Many of my old favorites are simply not available yet. I hope they will be soon, but be prepared for some work around solutions, which in a way may be a good thing as you discover new products.

There's a lot of bang for your buck when you purchase an Archos G9 with its 8", 1024 x 768 screen. There's also a 10.1" (1280 x 800) model. Both are built on the latest Android operating system (ICS 4.0+).

There is a standard version and a turbo version. The standard offers OMAP 4 smart multi-core ARM Cortex A9 with a 1 GHZ processor. The turbo version uses an OMAP 4 smart multi-core AMR Cortex A9 with a 1.5 GHZ processor.
Onboard flash memory comes in either 8 or 16 GB.

Video playback features MPEG 4 with H.264 HD up to 1080p @ 30 fps and 10801/720P @60 fps. With optional plug-in the device can play AVI, MP4, MOV, 3GP, MPG, PS, TS, VOB, MKV, FLV, RM, RMBV, and ASF.

Audio playback formats include MP3, WAV (PCM/ADP-CM) AAC, AAC +5.13, OGG Vorbis, and FLAC.

It has a forward facing webcam rated at 720p, but alas, no rear facing camera. Photo viewing is allowed in JPEG, BMP, PNG, and GIF with .srt, .ssa., smi., subtitle formats.

Interfaces include USB, micro SD card, HDMI output (cable sold separately) with WiFI 802.11 b/g/n and Bluetooth 2.1.
The unit also features built-in GPS, stereo speakers, G-sensor, compass, kick stand, and microphone.

The 8 inch unit that I am reviewing measures 10.86 x 6.59 x .46 inches and weighs 17 ounces.

Naturally the lithium battery playback time varies with function and load. It may play music up to 36 hours, video up to 7 hours, and navigation up to 10 hours.

Another nice feature is that the system automatically downloads the latest firmware updates when connected by WiFi.
Prices range from 189 to $322 depending on configuration. Click here to see the options: http://amzn.to/MSNTfL

Even with the minor issues I mentioned above, I am pleased to recommend the Archos 80 G0 as an attractive and serviceable tablet that I am happy to have working for me.

I would also like to complement Archos' tech support and customer service. I found it to be efficient and effective, which is an important consideration when purchasing a product.

 

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Seidio Active Case for Galaxy S4 With Holster Combo

It may seem as if it should be a little bulky, but it’s surprisingly light weight and svelt. This highly protective case also sports a holster with a handy, secure belt clip. The multi-layer construction of plastic and silicone provide security for your Galaxy S4. The rubberized coating provides extra gripping power so it won’t slide out of your hand. A rotating belt clip allows users to wear the case in any of seven different positions. It comes in six colors including black, white, orange, pink, purple, and blue. All the ports and buttons remain accessible and functional in the case with appropriate openings. And guess what. It has a kick stand, which I applaud. Too bad all cases don’t sport kickstands. Not only that, but the holster is included so you don’t have to buy it separately. I’d say that’s a pretty good deal for $49.95. Normally you would pay another $29.95 for a holster. But, hold on. You can get the Active case with holster here for just $43.25.

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Simple is Beautiful Galaxy S3 Case with Diffusion/Crystal Swarovski Elements

From the Simple is Beautiful Collection by Ayano Kimura, this designer case is highlighted with a Milky Way pattern composed of handset Sworovski elements by skilled craftsmen from Bling my Thing.

Swarovski elements are high quality man-made crystals used for high fashion creations in jewelry, clothing, and lighting offered only by the finest designers.

The two cases I'm reviewing today are almost identical in design. The only difference is that the jewelled settings in the lower right corner of the case very by color. One has all clear jewels, and the other has some scattered pink jewels inserted.

These gorgeous, transparent cases will set your Galaxy S3 off like a crown jewel while protecting it at the same time. It features a scratch resistant metallic mirror case composed of tough polycarbonate material.

The elegant, slim, form-fitting design offers easy access to all ports and buttons. It has an extra large camera hole to eliminate flashback glare.

Simply put, you will not find a more elegant, feminine case anywhere. It is the perfect accessory for a classy lady and would make a much appreciated gift.

The manufacturer's suggested retail price is $39. But, I discovered them for less here: http://amzn.to/RZVrUu

 

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Archos 32 Internet Tablet

I must say that I was surprised when I received this "tablet" for review. Somehow I was expecting a 7 to 10 inch screen, but instead, this unit is about the size of an iPod touch. In fact, that's the best way to describe it. It's an Android iPod touch. It's a bit thicker than an iPod with a smaller touch screen at 3.2 inches with a 400 x 240 resolution and 18 bit color depth. I found the on screen keyboard extremely difficult to use because the screen and keys are so small. It measures approximately 2 1/8 x 4 1/8 x 1/4 inches and weighs a mere 2 1/2 ounces. It has a handsome, sleek, black case. It runs on Android 2.2 with an 800 MHz processor and sports 8 GB of internal memory with no expansion slots for additional memory. It has built-in Wi-Fi and Bluetooth, but no GPS. You cannot access the battery and replace it yourself. Battery life of course is variable. On the left side is a volume control rocker switch. Below that is the power switch. On the bottom of the unit there is a mini USB port for syncing and charging. Next to that is a 3.5 earphone jack. The right side and the top has nothing. Below the screen are the usual Android hardware button for back, home, settings, and search. Below that are + and - buttons for yet another sound control. At first I thought it didn't have a camera because there was no lens on the front and none on the top back. Instead, the lens as at the bottom of the unit on the back. The 5 MPX camera shoots both still and video with support for MPEG-4, MPEG-2, Motion JPEG, WMV, FLV, RM, VOB, RMVB, MPEG-2 PS, VC-1, ASF, MPEG-2 TS, H.264, MKV, MPEG-4 ASP (up to 720p), WMV9 (up to 720p). The audio recorder/player supports MP3, WMA, WAV, AAC, AAC+, OGG, FLAC. It has a built-in speaker and microphone. Unfortunately there is no front camera and no flash. The unit comes loaded with software such as Deezer, Ebuddy, Mewbox, Raging Thunder Lite, Touiteur, Quickpedia. The App Library icon will take you to thousands more apps. It also has a nice photo gallery application. The best thing about the Archos 32 is the price. The best price I found was about $87,, which is a lot better than the iPod. If you want an inexpensive, small, handheld tablet, this could be just the unit for you. It does, however, have some shortcomings. The screen resolution is not the best. It lacks a front facing camera and flash. It has no expansion slot and therefore somewhat limited memory. But, all these things cost money, and as is, it sells for a great price.

 

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Cellink U: a veritable Swiss Army Knife

What will Cellink U do for you? It's an amazing multifunctional Swiss Army Knife everyone will want to have in his or her pocket.

It's a power backup. If you run out of battery on your mobile device, Cellink U can come to the rescue. It will give you an extra 90 minutes of talk time. or two days of standby time. It is supposed to give your device battery a 40% charge boost. It can be used with phones, GPS, cameras, and other mobile devices.

You can charge this Cellink Uback up battery pack from your computer, car, or AC source. It comes with a regular USB male adapter and a Micro USB male adapter. As it is, it's set up for connecting to Android and Windows mobile devices. With an appropriate cable it will work for IOS and those goofy connectors as well. However, there is also a Cellink I with the Apple proprietary adapter. It will charge simultaneously with a mobile device if connected .

It functions as a data link to synchronize cell phonea and computers. It will transfer photos, videos, and data files. It has a micro USB card reader tor an easy, portable way of transferring data. So, the size of its data storage depends on the size of the Micro USB card you use.

Specifications

• Charging Current/ Voltage: 500mA/5 Volt
• Available Battery Type: Li-ion, Li-polymer
• Built-in Battery: Li-Polymer 600 MAh/3.7V
• Support micro SD/SDHC card
• Protection: Charging system of contant voltage with limited current
• Hot Plug & Charge, Hot Plug & Play functions
• High Transfer Rate: 20 MG/sec (read); 8MB/sec (write)
• Thee LED indicator when device is in use:Blue for data transfer; Red for charging, Green for fully charged
• Interface: USB 1.1, USB 2.0
• Size: 29mm wide x 75mm long x 15 mm high
• Output connector: Micro USB

It comes in a handsome gray plastic case that houses and protects the USB tangs. The diminutive package fits nicely in your pocket or a purse.

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A Must Have Travel Companion: The Geneva XS Speaker System

For fear of dating myself, I remember not leaving home without a folding, windup, analog travel alarm clock. Now, there's probably not a hotel room in the world without a radio alarm clock. Now most people probably use their phone for waking up in the morning. But there's a better way.

I've discovered a speaker system to die for that does it all. The Geneva Sound System Model XS is highly portable. It folds into a study case measuring 6 1/4" x 3 3/4" x 1 1/2" making a compact unit in your suitcase. It weighs about one pound. The XS comes in red, white or black.

I just returned from a road trip on which I visited my brother who would play his iPod on a Bose speaker while barbecuing most nights. At the time, I was impressed with his Bose setup. But, at less than half the size, I would say without doubt that the Geneva system is every bit as good, if not better, and it does a heck of a lot more.

Even with the volume at the highest level on my iPod and on the unit itself, I could not produce any distortion. At lower levels, I began to hear subtle tones that I didn't even know existed in the music. This sound system is a real treat; it fills the room like a concert hall. Close your eyes, and you're in Carnegie Hall.

Here are all the specs:

Model XS - Bluetooth, FM, Alarm Clock, Speakers, Amplifier. All-in-one.
• 2.1 speaker system with two 1" tweeters and one 2¼" woofer
• Bluetooth for wireless audio streaming
• When in Bluetooth and Line-in mode, powered by a digital amplifiers for optimal audio performance. When in FM mode, powered by analog amplifier for optimal radio reception
• Each speaker individually powered & chambered for accurate acoustics
• Rechargeable lithium battery with more than 5 hours play-time
• Digital FM radio tuner with auto search function
• Digital clock with alarm
• LED display for volume/mode/frequency
• TouchLight controls – backlit, touch-sensitive
• Stereo mini line-in jack for external audio
Model XS Specifications
• Engineered in Switzerland by the Geneva Lab in-house design team
• Cabinet: Piano-lacquered HD composite, available in white, black, and red color
Features
• Speaker system: 2 × 1" tweeters and 1 × 2¼" woofer
• Power Amplifier: Digital and analogue amplifier (Class A/D) with 12 (2×3, 1×6) watt output
• Frequency Range: 80 Hz to 20 kHz
Built-in Audio
• Digital FM radio tuner, with auto search function
Connectivity
• Analogue Audio in: 1 × Stereo mini line-in with 3.5 mm (? inch) plug for any external audio input, e.g., computer, MP3, TV, wireless music receiver, etc
• Bluetooth 2.1 A2DP: for high quality wireless audio streaming
Electrical Requirements
• Power supply: 100-240V AC, 50-60Hz
Size and Weight
• Width × height × depth (when opened): 6.2" × 4" × 4.5"
• Weight: 1.1 pounds
Included Accessories
• AC power adapter with cable
• Rechargeable 2700 mA lithium battery
• Adapter cable for stereo mini line-in: 3.5 mm (? inch) plugs on both ends

Let me tell you about all its capabilities. I mentioned that I have been using it with my iPod touch. It will connect to any device via Bluetooth, which makes it very versatile. If your device doesn't have Bluetooth, it comes with a 3.5 mm double male adapter cable. So, it will probably connect to just about any MP3 type player out there.
But, that's not all. It comes with an FM radio built in. There is also a fold out telescoping antenna for better reception, but I've never had to use it.

Now if only it you could play your Pandora stations on it. Oh, wait a minute, all I had to do was connect my iPod to Pandora via WiFi, connect my iPod to the XS via Bluetooth, and I was playing all my Pandora channels in the highest fidelity. Very cool.

Too bad it isn't also an XM/Sirius receiver in addition to FM. That would make it just about the most perfect unit ever. Oh. wait a minute. I pulled up my Sirius mobile app on my iPod and connected via WiFi and the to XS via Bluetooth. Voila! I was playing my favorite Sirius radio channels on the XS. I guess that makes it just about the coolest travel companion ever.

There is a control panel on the top of the unit with a power switch, + - for clock settings, a Mode button so you can switch between input sources (FM, Bluetooth, cable), < > buttons for changing FM frequencies, and an alarm clock button. The time is displayed in red numerals through the front of the sound grill making it a perfect travel alarm clock.

The developers at Geneva have succeeded in producing a product of superior quality and functionality. It is not by far the least expensive sound system you can acquire, but less expensive ones do not compare in quality and are merely speakers. Most don't even have Bluetooth, not to mention FM and all the other features.

At half the size of my brother's Bose system, which is anything put portable, the quality is the same or better. Surprisingly, at $199, the Geneva XS costs a lot less than the Bose. Now ask yourself, which would you rather have?
Perhaps I should mention that I am the unfortunate owner of an Acer netbook that I take with me as a compact alternative to a full sized laptop. The speakers on this thing are practically none existent. At full volume, you can hardly hear anything. I hooked it up to the Geneva, and suddenly there was sound, great sound. It transformed that sorry netbook into something useful at last.

I hope I have convinced you that this is a must have accessory whether you are a road warrior or a couch potato.

 

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Stocking Stuffers: Tankbots

They come in a colorful array of orange, green, blue, and black. They are more fun than a barrel of monkeys, and they are aptly named Tankbots. They sort of look like little Smart Cars on tractor treads. There are a few steps that must be followed to get your Tankbot up and running. The first thing you'll want to do is fold down the USB charging tab from the back of the unit and plug it into any USB port. While it's charging, download the Tankbot app for your IOS or Android device. Yes, if works with iPhone, iPods, ipads, and all Android devices. Then turn off the sound from within the system settings. Next, in the remote sensor, install the little hearing aid batteries that come with it. You're almost set to go. Just plug the sensor into a 3.5mm sound jack and switch it on. A blue light will flash. Invoke the Tankbotapp, select your Deskpet and turn it on. On the screen two levers will appear that you can use for remote navigation that commands the vehicle to go left, right, backward and forward. Be warned that they are kind of touchy at it takes some getting used to controlling it. The Tankbothas three modes of operation , all controlled by the on/off button. Push the button to turn it on. When the blue headlights turn on, push it again for autonomous obstacle avoidance and maze navigation. Push it again for free roaming with light and sound. The third push enables remote control mode. Frankly, I had the most fun with the obstacle avoidance and maze navigation mode. I turn it loose on my desk and let it avoid and maneuver around the objects on my desk. It's a hoot. It senses the edge of the desk and turns away. My kids used to have buckets full of Legos. I will I still had them so that I could build a complex maze with them and put the Tankbotthrough its paces. It's surprisingly intelligent. Other than being somewhat touchy to control in remote mode, it seems to have a penchant for tipping over backwards when it runs into certain objects, which I find annoying. Here's a YouTube video to see it in operation. Tankbots are the latest release in the Deskpet menagerie joining Skitterbots that look like red, blue, white or green bodied tarantulas and white, blue, black, or orange Trekbots that look like little, slant-wheeled wheel chairs sans a person. Anyway, the Tankbotwill make an excellent stocking stuffer for Christmas or a welcome little gift any time of year. The street price is around $49.95, but I've seen them for $39.99, but it's a small price to pay for so much entertainment for you, friends, and family.

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