[real-eyes] Re: Fw: Using Prizmo on holiday.
- From: "jose" <crunch1@xxxxxxxxx>
- To: <real-eyes@xxxxxxxxxxxxx>
- Date: Thu, 7 Apr 2011 09:38:55 -0500
Don't you know that for some Blind persons Bitching is a way of life. If
you take away there power to bitch then what are they going to do with all
of that spare time.
I want to do what Donald Trump does. once he knows what the problem is he
don't spend time talking about it. he spends time working on a fix.
Oh yah I know that sometimes I too have been in Bitch mode. However I kind
of grew up a bit.
smile.
Jose Lopez, President
Lopez Language Services, LLC
"We Speak Your Language"
Call us anytime at 888.824.3022
----- Original Message -----
From: "Andrea Breier" <abreier@xxxxxxxxx>
To: <real-eyes@xxxxxxxxxxxxx>
Sent: Thursday, April 07, 2011 8:18 AM
Subject: [real-eyes] Fw: Using Prizmo on holiday.
> After the release of the zoom app, which is basically the iPhone's app for
> zoom text. After all of the bitching and complaining that several blind
> posters sent up wining that zoom texts app doesn't read for totally blind
> people. I wanted to shout, "Don't you all know that zoomtext has never
> been
> a scanning application!" It has always been large print first and a little
> bit of OCR as an after thought. Before anyone runs out and buys a large
> print app when you really need OCR, I thought I would let you know about
> this little gem that I have been following. Here is a message that I am
> forwarding to you all from another list. This is a little scanning app
> that
> this lady has been playing around with for a while now. She keeps posting
> comments about the app and sometimes showing the results of her efferts.
> It
> really is pretty impressive!
>
> Subject: Using Prizmo on holiday.
>
>
> Hi,
>
> Prizmo and I are on holiday in portugal! Just this morning I found
> myself alone in the family apartment where we are staying. I opted to do
> nothing this morning. Well, I was pootling around the place and found a
> recipe book stand on the kitchen counter, complete with open book. So i
> powered up Prizmo and, still leaving the book on its stand, snapped a
> page.
> This involved lifting the phone toward me, not my usual practise, but I
> wondered how Prizmo would do. Here is the result, not perfect, but it is
> the
> first and only shot, no editing on my part, so you have it, warts and all!
> Even so, I reckon I have enough info to know what is planned for supper!
> And
> me a begetarian too!
> Sandy.
>
> LAMB
> 2 racks of lamb (8 chops per rack), fat removed
> 1 whole nutmeg, for grating 1 teaspoon ground cumin I teaspoon sweet
> paprika, plus extra for dusting
> 1 teaspdon dried thyme 1 lemon
> COUSCOUS 200g couscous
> 1 fresh red chilli
> a Jarge bunch of fresh fiat-leaf parsley or mint
> 1 :lemon
> GARNISHES
> 1 pack of flatbreads
> 1 tablespoon dried thyme or oregano 1 x 250g tub of natural yoghurt 1
> heaped
> teaspoon harissa 1 x 200g tub of houmous a lemon
> SEASONINGS olive oil
> extra virgin olive oil
> sea salt & black pepper STUFFED PE 60g good me~t Cheddar or fl 8 small
> whole
> DRINK ice cubes a few sprigs ( a lemon 1 pomegrana 1 bottle of sp II TO
> START Get all your ingredients and equipment ready.
> •
> Fill and boil the kettle, Put a large frying pan on a medium heat. Put a
> roasting tray in the oven and turn the oven on to 220°C/425°F/gas 7.
> LAMB Put the racks of lamb on a sheet of greaseproof paper over a board
> and
> cut each rack in half so you have 4 smaller racks, Quickly score the
> surface
> area of each rack in a crisscross fashion, then finely grate over ~ the
> nutmeg, and sprinkle with the cumin, pa~)rika and thyme. Massage the
> flavours into the meat, then Dlace in the hot frying pan with a splash of
> olive oil, Discard the greaseproof paoer.
> Turn and coJour the meat on all sides for around 5 minutes as you get on
> with the rest of the meal.
> COUSCOUS Tip the couscous into a large bowl with a drizzle of olive oi and
> acid just enough boiling water to cover. Season with a pinch of satt, then
> cover with a plate and set aside for a few minutes.
> what's left behind in the sieve.To stir with a wooden spoon and ta STUFFED
> PEPPERS Divide th put 1 slice inside each pepper.
> LAMB Turn the racks now. gent with a good pinch of salt. Return COUSCOUS
> Deseed and finel,j chop most of the parsley or min handful of teaves).
> Take
> the plat~ chopped parsley and chilli, a fe~ oil and a pinch of salt &
> pepper, lemon. Toss and fluff up with a happy, then take to the table.
> GARNISHES Put the yoghurt i har ssa. Drizzle over a touch
>
> End of post
>
> My best regards to you all,
>
> Andrea M. Breier
>
> Spread the laughter
> Share the cheer
> Let's be happy
> While we're here!
>
> NET SECURITY: When forwarding email messages please consider your
> obligation to erase all names and email addresses. And send the message
> by
> using BCC (Blind Copy) and you will avoid spammers and viruses on the net.
>
> Thank you.
> ----- Original Message -----
> From: "Sandy Tomkins" <sandratomkins@xxxxxxxxxxxxxx>
> To: <viphone@xxxxxxxxxxxxxxxx>
> Sent: Thursday, April 07, 2011 5:04 AM
> --
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