News
No Fooling Around
Hey there!
It's that time again where you're getting some words from me! Hope you're all doing well and making things accessible! March was busy at the end of the month and April is going to start off busy as well, so I got some time to sit down and crank out this edition. Pitter patter!
Accessibility
I've been asked about SC 4.1.1, Parsing and how the W3C is declaring it "obsolete and removed" from WCAG 2.2. Now, from my understanding, if it gets removed from 2.2, and 2.2 is backwards-compatible with 2.1 and 2.0, then it affects the standing of the Success Criteria in 2.1 and 2.0. Therefore, I would refer you to Adrian Roselli's article "The 411 on 4.1.1" for more and make sure to read the conversation in the comments.
Harry Brignull, the creator of the term "dark patterns" in 2010. Since then, the term has been used in legalese a lot, very common as a matter of fact. Since then, and since the term and the research into the failures of UX has gone on, Harry has leaned more toward the "deceptive design" term. Which I am a fan of.
Last week, I had a meeting scheduled with Harry to discuss his work and my research into "deceptive patterns" in the W3C. Harry and I had to reschedule, but he left a message with me that was absolutely encouraging to see where we can steer the conversation and the terminology behind "dark patterns" to "deceptive design" or "deceptive patterns".
Also I considered your words about "dark" patterns (and input from various others) and I'm in the process of updating the site to use the term "deceptive patterns". Also my new book will not use the term "dark patterns" as the title.
I am excited not only to hear this, but hopefully chat with Harry about this as part of my ongoing research as I give talks about this at conferences this year. More to come! You can see some of these patterns over at Deceptive Design
The WebAIM MIllion Report is out for 2023!
I have a couple of articles I posted over at my site if you want to see some of the words that have come out of my mouth in March about a couple of things, What I Have Learned About Ionic, and Give Us Some Space! a.k.a. Conferences and Scheduling.
Conferences
I'll be in the following cities speaking at a venue near you!
- Devnexus, Atlanta, GA. April 4-6
- KCDC, Kansas City, MO. June 21-23
Plugs
I need to plug these Twitch streamers just because they are terrific people if you're on Twitch:
Lobsters! 🦞
Corn and Lobster Fritters
Preparation Time: 20 minutes Cook Time: 20 minutes Serves: 4 people
There is something about the combination of sweet corn and buttery, fluffy lobster that evokes the feeling of being in New England in the summertime. These two choice ingredients stirred into a batter and fried until hot, crisp and golden brown, only further elevate the lobster and corn to star status!
Remoulade is a creamy mayonnaise-based sauce invented in France. Similar to a tartar sauce, it sometimes contains pickles and fresh herbs. In this version, the addition of fresh chopped garlic and zing from freshly-squeezed lime juice make it an ideal sauce to balance out the richness of the hot crispy fritters.
Basically, pair these two together and you got a side or appetizer worthy of lots of oooh and aaahs. This recipe is perfect for a starter, appetizer or side at a summer party,
Ingredients
- 1 cup mayonnaise
- 1 Tbsp. plus 1 tsp fresh lime zest
- 2 Tbsp. fresh lime juice
- 2 tsp. minced garlic
- 1 cup all-purpose flour
- 3/4 tsp. salt
- ½ tsp. baking powder
- ½ tsp. paprika
- 2 extra-large eggs separated
- 1 cup fresh or frozen corn, thawed
- 1 cup (.43 lb = 1 cup) pre-cooked fresh lobster, tail, claws, and knuckle meat, chopped
- As needed Canola oil (for frying)
Instructions
Step 1 For the remoulade: In a medium bowl, combine mayonnaise, lime juice, cayenne pepper, lime zest, and minced garlic and mix until smooth. Refrigerate until ready to use.
Step 2 For Fritters: In a medium bowl, whisk together flour, salt, baking powder, and paprika.
Step 3 In a separate medium bowl, beat the egg yolks, then stir in the corn and lobster. Add to the flour mixture and mix well.
Step 4 Beat the egg whites until soft peaks form; then fold into the flour mixture. The dough may appear dry at first, but keep stirring until dough comes together.
Step 5 Meanwhile, fill a large pot with about 11/2-inches oil and heat to 370F. Drop the batter by heaping tablespoons into the oil in batches if necessary and fry until golden brown, about 3 to 5 minutes per batch. Drain on paper towels and sprinkle to taste with more salt. Serve immediately with remoulade sauce.
Goals for 2023
- Developer Relations job.
- Start testing my lobster roll finder app.
- More podcasting.
- Ready myself for a busy 2024 and speaking at conferences.
Finally...
I haven't streamed for a hot second, but will get back to it soon after I take care of some business. As I start to get a regular schedule going, you can find me on Twitch streaming as well. Hope to see you there.
Follow me on Mastodon: @todd@a11y.info or on Twitter @toddlibby or @lobstahtodd. The Front End Nerdery Podcast that I co-host with my good friend, Homer Gaines, is on your podcast app of choice and on YouTube! Go check out the previous two seasons and the tow episodes in season three now!
Have a great week and make accessible things!