Backing Up to Blu-Ray - Might be Your Answer
Remember when a writable DVD was big news. 4.5 Gigs of backup storage, fast, efficient. cheap. Well back then cameras took smaller pics and we weren't loading 10's of Gigabytes of movies, videos and music on our computers. Today you can fill a DVD disk pretty quick.
Blu-Ray writers came out a few years ago but the price was higher than most people cared to spend. Today the price of Blu-Ray writes has fallen to the point where you have to ask yourself why don't I have one yet?
A Blu-Ray writer will put approx 23.5 gigs of data on a single disk. That's almost 6 times more than a DVD. Add a piece of software that runs scheduled backups and a re-writable Blu-Ray disk and you have a practical backup solution that might just be the ticket. One such piece of software that I use is called Backup4ALL. The web address of the company that produces and sells the product is www.backup4all.com
In the end, the most important thing about having a backup strategy is to have a backup strategy. However it goes without saying that strategies some are better than others. Backing up to a Blu-Ray drive is a pretty good one if the size is suitable to your backup requirements. I met one person who's backup strategy was that the computer was new and came with a warranty, good luck with that one.
Recipes by Gina - Recipe of the Moment
Cuban Style Pork Chops
- 3/4 cup fresh orange juice #10100
- 1/2 cup fresh lime juice #10257
- 1/3 cup coarsely chopped fresh oregano leaves
- 6 cloves garlic, coarsely chopped
- 1 tsp ground cumin #13938
- 1/4 cup canola oil #13745
- 4 (6oz) pork chops, butterflied and thinly pounded #27179
- Salt and freshly ground black pepper
- 8 slices Swiss cheese #20768
- 8 slices ham #27160
- 2 dill pickles, thinly sliced (need about 16 slices) (#6709)
- 2 tablespoons chopped cilantro leaves
- 1/4 cup olive oil #13731
- Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tbls oregano, garlic, cumin, and canola oil in a large baking dish.
- Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
- Remove the pork from the marinade and pat dry.
- Place the chops on a flat surface, cut-side up and season with salt and pepper.
- Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop.
- Fold over and brush the top with oil and season with salt and pepper.
- Repeat with remaining ingredients.
- Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes.
- Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
- Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste.
- Spoon over the chops and serve.
“Whether you sauce them, rub them or marinate them, pork chops are a welcome treat to any menu.”