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
Smoked Cheddar Double-Baked Potatoes
- 4 large baking potatoes #87112
- 5 tbsp butter, divided #44115
- 2 bunches green onions, chopped #87040
- 4 cloves garlic, crushed #87135
- 2 tbsp whipping cream #44166
- 1 tsp salt #13790
- ½ tsp black pepper #14036
- 1 cup smoked cheddar, ½-inch cubes #20620
- paprika, as needed #14020
- Preheat the oven to 350°F. Bake for 1 hour, or until tender. Let them cool for 30 minutes.
- Meanwhile in a small skillet over medium heat, melt the butter. Add the onions and garlic and cook for 2 to 3 minutes, until the onions are soft. Set aside.
- Slice the top off the potatoes and scoop out the pulp into a medium bowl. Set the skins aside. With a potato masher, crush the potato pulp. Add the onion mixture, cream, salt, and pepper and mix well. Add the cheese and fold gently until mixed well.
- Spoon the potato mixture back into the shells. Sprinkle lightly with paprika. Put the potatoes on a baking sheet and return to the oven for 15 minutes, or until hot.