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
Grilled Stuffed Pork Chop
- 2 ounces smoked cheddar cheese, shredded #20620
- 4 slices bacon, cooked and crumbled #27148
- 1/4 cup diced apple #87002
- 1/4 cup chopped fresh parsley #87120
- 1/8 tsp ground black pepper #13884
- 2 (14oz, bone-in) pork chops #27176
- 1 tsp olive oil #13736
- 1/4 tsp sea salt #13793
- ground black pepper
- Combine the cheese, bacon, apple, parsley, and 1/8 tsp black pepper.
- Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact.
- Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and pepper.
- Pan sear in olive oil over medium heat for 3 to 4 minutes per side, then finish on the chargrill for another 3 to 4 minutes per side to create your grill marks. Careful not to overcook!
*Includes a provision of $0.72 for a side of creamy fettuccini alfredo.