gingerbread cookies

Hello! Happy holidays! Welcome to the week of Christmas. Every day this week up until Saturday the 25th, I will post an entry featuring–of course–food. So let the blogging and cooking begin…

As with most desserts containing warm, rich spices of ginger, cloves, nutmeg, and/or cinnamon, gingerbread cookies are a tasty holiday treat. I usually like to bake these and snickerdoodles to give away during Christmas. I’m posting the recipe a few days before Christmas just in case you’d like to have them all wrapped up in pretty ribbon for your guests by the holiday.

The first time I ever bit into a gingerbread man was when I was in the seventh grade, and my friend, Jennifer, had baked a dozen as my Christmas present. They came neatly wrapped inside a paper box designed to look like a little gingerbread house. At first, I didn’t think I’d like the spicy cookies–I didn’t like much of anything with ginger in them, let alone dessert–but I was pleasantly surprised that the cookies were very delicious. In fact, the spices made them perfect for munching on a cold winter’s day. Gobble them up with a glass of milk by the fire, and you’ve got a true American Christmas. And as always, if the Blind can Cook it, you can too.

A photo will be posted as soon as I bake them and get John to take a picture.


Recipe: Gingerbread Cookies

Summary: An easy recipe that doesn’t require molasses. Originally from All Recipes. Number of cookies made depends on the size of your cookie cutter. Usually makes 15 to 30 cookies.

Ingredients

  • 1 (3.5 oz.) pkg. butterscotch pudding mix
  • 1.5 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1.5 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 c. packed brown sugar
  • 1 egg
  • 1/2 c. butter, softened

Instructions

  1. In a med. bowl, cream together butterscotch mix, butter, and brown sugar until smooth. Stir in egg.
  2. In a separate bowl, combine flour, baking soda, ginger, and cinnamon. Stir in the pudding mixture. Cover and refrigerate until firm, about 1 hr.
  3. Preheat oven to 350 degrees. Grease a cookie sheet.
  4. On a floured board, roll out dough to 1/8″ thickness using a rolling pin. Use a cookie cutter (I have both gingerbread man and mitten shapes) to cut into shapes. Place about 1″ apart on the cookie sheet.
  5. Bake for 10 to 12 min. or until edges are golden brown. Cool on a cooling rack. Decorate with frosting if desired.

Cooking time (duration): 45

Diet type: Vegetarian

Meal type: dessert

Culinary tradition: USA (Traditional)

Microformatting by hRecipe.

what do vera wang and white castle have in common?

Vera & Martha

Smell my candle.

No, it’s not a wedding gown made out of those little delicious sliders which have a cult following and are even featured in a movie. If you said a bride wore one of Vera’s gowns to a wedding at White Castle, your guess gets closer, but still no cigar. (Somehow I doubt a bride who gets married in a fast food joint would be wearing Vera Wang for fear of smearing that grease all over the tulle.

It turns out the renowned designer herself was at a White Castle in NYC’s Herald Square Tuesday night. She, along with Martha Stewart, were there to promote a new slider-‘n-onion scented candle made by Nest Fragrances. The candle will be sold at White Castles everywhere for $13 (equivalent to 14 sliders), and proceeds benefit Autism Speaks which promotes awareness for, obviously, autism.

Supposedly the candle smells more like sweet onions than greasy burger, but what a novel gag gift idea nonetheless. It’s funny that I read about this story today because I was just craving White Castle cheeseburgers lately and had just added them to my grocery list before stumbling across this story. Living in Texas for most of my life, I was not fortunate enough to taste a “fresh” White Castle slider, but the blue and white packages could frequently be found in my freezer throughout my childhood. I love how they’re a savory, satisfying snack and so easy to prepare–just wrap in a napkin and microwave for 60 seconds. I personally prefer frozen White Castles to fresh Krystal ones. (I’m much more a fan of grilled onions than mustard in my sliders which, if I remember correctly, is what Krystal’s adds to their sliders.)

Perhaps even more fascinating than the concept of a slider is the history of White Castle. It began in 1921–19 years before the first McDonald’s even opened– in Wichita when a dude named Walter Anderson partnered up with a cook named Edgar Waldo “Billy” Ingram to push hamburger eating on America. The country was weary of ground beef at the time due to Upton Sinclair’s novel, The Jungle, which exposed the unglamorous meatpacking industry. Anderson and Ingram tried to change America’s views by invoking a sense of cleanliness with their burger joints, using white porcelain enamel on stainless steel along with spotless employees’ uniforms to conjure a sanitary image. Anderson is credited for inventing the hamburger bun and the kitchen assembly line, a method similar to Henry Ford’s car manufacturing process, which guaranteed customers everywhere the same product every time. Almost a century later, and White Castle still exists. Amazing. I can’t wait to get my hands on some sliders ASAP.

how to start a recipe exchange

This email recently showed up in my inbox. Being the Blind Cook (thus always on the lookout for new recipes), I jumped on board. You can too. Just read below, and starting your own recipe exchange will be self-explanatory. If you’re the first person, just put your name in the #1 spot and instruct the recipients to add their name as #2. It’s easy, quick, and you could get an inbox full of recipes in the next few days.

Hello

You have been invited to be part of a recipe exchange. I hope you will participate. I’ve picked friends and family to make this fun.

Please send a recipe to the person whose name is in position #1, even if you don’t know them. The recipe should be something quick, easy, and without rare ingredients. The best kind is one you already have memorized in your head and can type right now. Don’t agonize over it; it’s one you make when you’re short of time.

After you’ve sent the recipe to the person in position #1 below (and only to that person), copy this letter into a new email. Move my name to position #1 and put your name and email in position #2. Only my and your names should show below when you send your email. Send to 20 friends/family members. If you cannot do this within 5 days, please let me know so it will be fair to those participating. It will be fun to see where they come from. Seldom does anyone drop out because we all need new ideas. The turnaround is fast since there are only 2 names on the list, and you only do this once.

  1. [someone’s name & email]
  2. [your name & email]

turn on your man with…pumpkin pie?

Our friend Daniel loves pumpkin. Anything with pumpkin, he’ll not only eat it, he’ll ingest it with the utmost joy: pumpkin pie, pumpkin lattes, pumpkin eggnog, and so on. I imagine he’d eat pumpkin puree straight out of the can if given the opportunity.

Earlier this week, Daniel sent me this story which outlines a study that showed the popular Thanksgiving dessert ingredient to be an aphrodisiac for men. Say what??

According to Dr. Alan Hirsch, the Director of Chicago’s Smell and Taste Treatment and Research Center, a study using 40 aromas showed that pumpkin pie topped ladies’ fragrances. In fact, the number one aroma that aroused men was a combination of lavender and pumpkin pie. And by itself, pumpkin pie was the single strongest stimulant. In an attempt to explain it scientifically, perhaps the odor of pumpkin pie decreases anxiety, and less anxiety means lower inhibitions. Some alternative medicine experts even recommend pumpkin seeds for erectile dysfunction.

I always knew that vanilla was supposedly a “turn-on” aroma for men. (I read this in a magazine years ago.) But pumpkin? Interesting…You’ll have to test this out to see if it’s true. I guess it’s true what they say: the way to a man’s heart is through his stomach (or nose?).

the blind tenor

Andrea Bocelli

Andrea Bocelli

On Wednesday evening, I had the privilege of attending Andrea Bocelli’s concert. I first fell in love with the tenor’s music in 2003 when I was stuck at home on disability after my worst NMO attack. I had nothing to do except read books and watch TV. I became addicted to HBO‘s “The Sopranos”; I would watch episode after episode on DVDs rented from Blockbuster, often spending eight hours a day following Tony, Carmela, Big Pussy, and the crew around, watching them get in and out of all sorts of trouble. In the episode entitled “Commendatori” in the second season, Tony and some of his crew members travel to Italy for business. Tony’s wife, Carmela whom Tony leaves back in Jersey, begins to doubt her marriage with the mob boss. I was especially moved in this epsidoe–the acting is so good, the plot line getting better–and my emotions were attached to the musical choices. Bocelli’s “Con Te Partiro” was played multiple times throughout the episode, culminating in a final play over the ending credits right after the camera zooms in on Carmella’s quiet reaction when Tony finally returns home.

Immediately after the episode finished, I searched online for the songs played in “Commendatori.” I had never heard the song before but I had such an instant attachment to the song. I downloaded it, and in the meantime, I looked for more songs sung by the artist, Andrea Bocelli. I found “Ave Maria” and “Nessun Dorma,” which happens to be the song Paul Potts sang to win 2007’s “Britain’s Got Talent.” Bocelli’s songs were on heavy rotation on my iTunes for several weeks.

Fast-forward to May of this year. It was our wedding day. The instrumental version of “Con Te Partiro” was played on the piano when I walked down the aisle. Ever since I’d first heard the song seven years ago, even before I’d met my groom, I knew it would be the song I’d walk down the aisle to. “Con Te Partiro” literally means “with you, I will leave” in Italian. The English version of the song that Bocelli sings with Sarah Brightman, who was married to musical composer Andrew Lloyd Webber and perhaps best known for her role as Christine in The Phantom of the Opera, is entitled “A Time to Say Goodbye”. With either title, I thought it fitting for the bridal procession: in the English version, I was saying goodbye to my dad, and in the Italian version, I was going with my new husband. Above all, I simply loved the beautiful, majestic elegance of the song.

So after years of auditory admiration, imagine my excitement when I found out Bocelli was coming to Houston. The concert was grand: he spent the first half singing both solo and duet opera and the second half singing pop Christmas songs from his latest album. My favorite, of course, was the last two songs of the four-song encore when he donned a cowboy hat and sang “Con Te Partiro” and “Nessun Dorma.” My eyes got wet, it was that touching.

What makes this tenor even more amazing besides holding the record for having most albums sold by a solo classical artist is that he is also blind. Born with congenital glaucoma, he completely lost his eyesight at age 12 after a soccer accident. At Wendesday’s performance, Bocelli was either guided by the maestro or his duet accompaniment each time he entered and exited the stage. He even danced a little dance with one of the singers. He managed to sing to a packed house at Toyota Center, not letting his blindness impede him from doing what he loves and doing it well. Like his music, I find Bocelli himself inspiring. Thanks, Andrea, for giving unto the world your talents despite your obstacles.

best fried chicken ever?

Babe’s Chicken Dinner House
1456 Belt Line Rd. #171
Garland, TX 75044
972-496-1041


5/5 drumsticks

Note: Sorry, no photos for Babe’s; the restaurant was just too dark.

We enjoyed trying out a new place in Dallas, but then I had to return to an old favorite. Every time I go to Dallas, I have to eat Babe’s. I first discovered the Southern cookin’ delight in 2005 thanks to Karen who took me to a fast food version of the diner. The last two times I ate Babe’s, however, it was at their actual restaurant which has the feel of a true Texas eatery with its heavily wooded interior and the quaint Southern drawls of the surrounding staff and patrons. I prefer this Belt Line location because ambience and atmosphere often add to the elemetn of experience.

But most importantly, the chicken is damn good. How it works when you dine in is you choose a meat (entree)–pot roast, chicken fried steak, chicken fingers, fried catfish, etc.–and then the sides come “free” with the meal. I highly recommend the fried chicken; even though I haven’t tried any of their other dishes, this is their signature entree. For $11.99, you get the entree (in our case, it was a basket full of fried chicken), crushed buttered corn, green beans, buttery mashed potatoes, and biscuits. The fried chicken is completely awesome. The skin is fried to a golden brown: crunchy and full of all the right flavors. It isn’t too salty, which is a problem a lot of tasty fried foods seem to possess. The corn and mashed potatoes were yummy (probably full of butter) but I found the green beans a little too “canned”-tasting.

John says this is the best fried chicken he’s ever had, and I may have to agree (although I’m sad to say I think my husband may have a more discerning palate than me). Better than Popeye’s, Frenchy’s, KFC‘s original recipe, and Catalan‘s gourmet fried chicken. Besides improving the green beans, the only thing I’d say would make the place even better is if they’d start serving sweet tea. I mean, sweet tea is a Southern thing, so why not?

burgers in dallas

Twisted Root Burger Co.
2615 Commerce St.
Dallas, TX 75226
214-741-7668


4/5 buttery buns


U.F.O. beer

I like 'em milky.

Note: There are more than one Twisted Root locations so click on the link above to find the most convenient one for you.

Within the past few months, John and I had taken a trip to Dallas and L.A., both for NMO conferences of some sort. While the forefront of the trip was for learning about the latest NMO issues, the rest of the time was spent in search of good food.

Before heading up north, I did a little research into the must-eats of Dallas. After talking to a classmate who grew up in the Big D and poking around online, I settled on two places: Twisted Root and a place to be named next time.

Apparently Twisted Root has been featured on “Diners, Drive-Ins and Dives” on the Food Network (whose host John can’t stand). But in spite of my husband’s loathing of Guy Fieri with his backwards sunglasses and wrist sweatband, we decided to pay the burger joint a visit for dinner.

Burger

Love 'em buns.

I ordered their regular cheeseburger, John had their turkey burger, and we ordered a side of fried pickles. While waiting for our to-go order, I tried a U.F.O. unfiltered wheat beer which I really liked. (I even might dare to say it’s my current favorite beer. I found it at HEB recently and have yet to pop one open so I will have to do the taste test again soon.) Clientele are given pop icon identities while they wait for their orders. So instead of listening for just boring old “John” or “Blind Cook” to be called, we got to be Walker, Texas Ranger for a few minutes. (And who doesn’t want to be Chuck Norris if only for ten minutes?)

The fried pickles turned out way too salty even with the ranch dip. And since I lost my fried pickle virginity to Pluckers back in college, my heart belongs to the Austin joint’s spear-cut pickles which I find superior to the chip-style cut. Cutting them into spears allows for a better crunch; cutting them into chips allows for saltier, greasier batter. And while I know many would argue the latter’s merits, I’m just biased, okay?

The burgers, though, were definitely good. My personal opinion is that the meat and the bun are what make the burger. The meat has to taste like juicy, flavorful beef. It’s gotta have a little bit of that bloody taste to it. It may sound gross, but the truth is if the patty tastes more like cardboard than cow, then it’s an inferior product. The bun is also important. It should be a little buttery, a little toasty. Not soggy, but not cut-the-roof-of-your-mouth crunchy either.

Fried pickles

Taste that juice.

John really liked his turkey burger. I liked my regular beef cheeseburger, too, but I felt my meat was slightly overcooked, resulting in a texture a tad tougher than I prefer. I know, I know. This is coming from the girl who used to order her burgers rare. (In my defense, this was before I learned about mad cow and other health risks concerning ground meats.) But I can’t fight my taste buds, and they like the carnal taste of a little animal blood, not to mention the chewy bits of cartilage. But I still give Twisted Root a 4 out of 5 because their buns were pretty awesome.

Overall, I would definitely go there again. I have yet to taste the perfect burger. In Houston, many claim it’s Beck’s Prime. Others say Pappas. Still others say Christian’s Tailgate or Petrol Station or the classic Fuddruckers. Like the perfect taco, I will eternally be on the hunt for a perfect burger. Who makes your perfect burger?

like humans, accessibility aids are imperfect

Don’t get me wrong. I love my Apple products. In fact, there will be upcoming posts raving about how great they are, and I’m not just saying this because my husband is an Apple geek nor because I have a need to fulfill the Mac user stereotype. I say it because Apple products with their VoiceOver feature are, as a whole, the most advanced in accessibility functions for the visually impaired. But like all things of this world, VoiceOver is not perfect. Or is it me as a human being that’s not perfect? I’ll tell you the following story, and you decide for yourself.

I am part of this network that often sends announcements to their members via email. The emails are always from Donna Tripley, who I assumed was the network’s PR rep. The network is small and emails from them are sparse–I maybe get one once every two years. I don’t know most of the people in it personally, so imagine how surprised I was when the other night, as I was sifting through Twitter on my iPhone, I read a tweet from a fellow grad student. It read: “I hate getting emails from Donna Tripley…”

What? I thought. Donna Tripley sounds so familiar. Isn’t she that network rep? Is my fellow grad student part of this network too?

I was a little giddy–you know that feeling when you find out you’re somehow connected to someone in more ways than one. But because I hadn’t seen the name Donna Tripley in so long, I wasn’t sure if it was this network or something else that my schoolmate and I had in common. So naturally, I decided to google Donna Tripley to see which organization she worked for. What would we do without Google nowadays?

Unfortunately, “Donna Tripley” returned no notable results. So I returned to the tweet to check on the spelling of Ms. Tripley’s name. Perhaps I spelled her last name wrong. I scrolled over each letter of Donna’s name using VoiceOver’s character mode, starting with her first name, and guess what I discovered?

Donna Tripley is really spelled “donotreply.”

That’s right, all this time I’d been getting automated emails from a “do not reply” account, I thought it was a woman named Donna Tripley. All because VoiceOver is not perfect and read aloud the words to sound like a name, a Donna Tripley to be exact. Sigh.

I told my husband who couldn’t stop cracking up at my foolishness. But I beg your pardon. Is it my fault, or VoiceOver’s?

pumpkin cheesecake

Pumpkin cheesecake

Don't let the two pounds of cream cheese scare you away.



Ah…now finally we come to the dessert portion of our grand Thanksgiving holiday meal. Naturally, it’s often a pie of some sorts, pumpkin or apple. But this year, I also decided to put a twist on the dessert and make a pumpkin cheesecake a la Cheesecake Factory style. What better way than to use up all that leftover pumpkin from Halloween than to bake it in a dessert?

When I was younger, I loved cheescake, especially the chocolate covered kind from Olive Garden. But as I got older, I found the cake too rich and creamy for my taste. I came across this recipe, however, online through the Food Network website, and all the reviews said even though they didn’t like pumpkin or didn’t like cheesecake, this hybrid dessert was to die for, a full five stars. I’ve also never had the pumpkin cheesecake at Cheesecake Factory, but I figured John loves cheesecake, so why not try to make this fully from scratch using our homemade pumpkin puree instead of the canned variety?

A funny story on the side about the pumpkin puree. We had spent all that time as described in this post to create this pumpkin puree from a leftover Halloween pumpkin. But when we were at the grocery store the other week, we passed by rows and rows of canned pumpkin puree, all going for less than $2 each. If I calculated it out, we basically saved 50 cents an hour by making it ourselves. We are some damn cheap labor.

Anyway, back to the cheesecake. We used the food processor to ensure even mixing but forgot to add the spices until after we had already poured it out into a bowl. The hand-mixing post-spices was a mistake because not all of the spices were distributed evenly, and we would get an occasional mouthful of ground ginger or ground cloves in the end product. Regardless, I was very happy with my first attempt at making cheesecake and pleasantly surprised that if you use a pre-baked graham cracker crust, the recipe really wasn’t that tedious. Warning, though: this dessert is not for the weight-conscious. I guess you could try using fat-free sour cream and cream cheese. Let me know how that turns out.

And this concludes our edition of the Thanksgiving series. You can whip up any of these recipes for Christmas, too. Remember, if the Blind can Cook a fabulous feast, so can you.


Recipe: Pumpkin Cheesecake

Summary: Original recipe from Food Network‘s “Almost Famous” collection, which calls for a crust made from scratch

Ingredients

  • 3 (9″) pre-baked graham cracker crusts
  • 4 (8 oz.) pkgs. cream cheese, softened
  • 2.25 c. white sugar
  • 1/4 c. sour cream
  • 1 (15 oz.) can pumpkin puree
  • 6 lg. eggs at room temp., lightly beaten
  • 1 tbsp. vanilla extract
  • 1 tsp. salt
  • 2.5 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/3 c. toasted pecans, roughly chopped (optional)

Instructions

  1. Position rack in the center of the oven and preheat oven to 325 degrees.
  2. Beat the cream cheese with a mixer until smooth. Add the sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream. Then add in the pumpkin puree, eggs, vanilla, salt, and the spices. Beat until just combined. Pour into the crusts.
  3. Bake until the outside of the cheesecake sets but center is still loose, about 35 to 40 min. Then turn off oven and open door briefly to let out heat. Leave cheesecake in oven for 30 more min. Let cool on a rack. Cover and refrigerate at least 3 hrs. or overnight. Serve with a sprinkle of pecans.

Variations

My version of this recipe makes three 9″ pie-sized cheesecakes. If you prefer to make one thicker, larger cheesecake, use the same ingredient measurements but refer to the original recipe linked above to make the graham cracker crust from scratch. With busy lives, though, I figured who had the time? Too bad I can’t say my cheesecake is 100% made from scratch since the crust wasn’t, but hey, the pumpkin was.

Cooking time (duration): 50

Diet type: Vegetarian

Meal type: dessert

Culinary tradition: USA (Traditional)

Microformatting by hRecipe.

fighting fatigue: why cyber monday trumps black friday

Many of us who live with NMO (and almost all other autoimmune diseases, for that matter) experience fatigue. Fatigue is one of those funny things to have: externally, nobody can tell you’re suffering from it but internally, you just can’t help feeling like a big sloth. Even my husband who loves me dearly (but who can’t possibly know what it feels like to be me) often says, “You’re always tired!”

Because NMO affects our neurological system, it is often frustrating to feel certain sensations (e.g. pain, tingliness, numbness, temperature changes) and have them not manifest on the outside of our bodies, a “proof” of some sort. Oftentimes, I feel like when I tell people how crappy I’m feeling, they look at me strangely and nod knowingly, pretending to sympathize but really not fully believing the extent of my complaints. After all, open bleeding wounds you can see. But not pins and needles poking you from the inside. For many of us A-type personalities, fatigue is especially a thorn in our side as we prefer to be on the go but this thing prevents us from doing so, and the self-critical devil on our shoulder taunts us, saying others will think we’re just being lazy, that we’re faking it. And thus is the complexity of fatigue.

As you can tell from my previous posts, I had quite a Thanksgiving. It was the first one in almost a decade that I’d cooked, with the help of my sous chef husband without whom I could not have pulled this off, a feast almost entirely from scratch (with the exception of the stuffing and corn). The food was insanely delicious–even with nearly 30 pounds of turkey, we had only three legs left over at the end of the night. Yes, our guests tore it up; many of them even said it was the best turkey they’d ever had. But despite the happy stomachs and good times, all the preparations and festivities left me exhausted. When asked if I planned on doing any Black Friday shopping, I could only look aghast: “Are you kidding me? Who has the energy?”

Apparently, everyone without NMO (and even some with NMO) does. The truth is everyone shops on Black Friday. It’s Christmas on steroids. It’s sad, really; this magical season turned consumerism. On Wednesday afternoon, John and I counted twelve people already waiting outside Best Buy for Black Friday. Folks, I said Wednesday afternoon. That means they were going to wait over 48 hours, through rain and cold, to save a few bucks. Okay, so I know the times are hard, but seriously…48 hours?!

Last night, I asked John if he remembered when this ridiculous tradition of Black Friday began.

“I don’t know. Maybe two or three years ago?”

No way, I said. Black Friday had to have been around since the ’90s. But neither one of us could determine when people started staying up all night to line up outside Wal-Marts, Best Buys, and outlet malls to flood the aisles at door’s open to grab and claw at discounted items. And where did the term “Black Friday” come from anyway?

According to this site on Black Friday history, the term was coined as early as the 1960s when accounting books were kept by hand, and stores were said to move from the red (indicating a loss) into the black (profit). Ever since the first Macy’s Thanksgiving Day parade in 1924, the Friday after Thanksgiving was the official kick-off to a bustling holiday shopping season. Then in the 1960s, the Philadelphia police dubbed the day after Turkey Day “Black Friday” when complaining about the traffic and pedestrian congestion on the streets.

I can’t recall a time when I actually stayed up all night or woke up extra early to make it to a door buster sale on Black Friday. And now that I’m blind, the chance of me doing so is even slimmer. I already loathe crowds to begin with, and when you have poor vision, the noisy herd of people pushing and poking at you is just not worth the stress when you can’t see well enough to be on guard. It is an over-stiumulation that easily exhausts me.

Which brings me to my topic of why Cyber Monday trumps Black Friday. Cyber Monday is indeed only a few years old. Started in 2005, Cyber Monday denotes the Monday after Black Friday when people have returned to their usual routine yet still itch with the shopping bug do most of their shopping online. Following in the suit of Black Friday, online stores (whether they have an actual brick and mortar store or not) deeply slash their prices in order to up their internet sales. And many stores like Best Buy, offer almost all of their Black Friday deals online. You can see if the item’s sold out at the click of a mouse, and you don’t have to wait in line. That’s exactly what we did the last two Black Fridays when we wanted those Samsung TVs.

Shopping online is the biggest convenience, especially for blind people. You don’t have to deal with crowds, you don’t have to figure out how to get to and from the store, you don’t have to wait in long checkout lines. You simply use JAWS or other screen readers to find what you want and click “Confirm Order.” And volia! You’re done. And you did it all in the comforts of your own home or office.

In pondering participation in the Advent Conspiracy, I didn’t plan to do a lot of shopping this year anyway. But when I woke up this morning with all these great deals in my email inbox (like the $10 off a $25 purchase and free shipping at Origins), I might have to do a little shopping after all. And the best thing is I would not have stayed up all night standing out in the cold waiting for these deals. And I then had the energy to pump out this post.

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