This hour-long, two part radio program about Aspergers Syndrome is so totally awesome! Please, please, PLEASE with honey on top, listen to this program if you have any interest in Autism Spectrum issues. Thanks!
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The View from Under the Covering
This hour-long, two part radio program about Aspergers Syndrome is so totally awesome! Please, please, PLEASE with honey on top, listen to this program if you have any interest in Autism Spectrum issues. Thanks!
[Click on the ‘Listen Now’ button]
One of our standby, cheap recipes:
Barley Leek Soup
3/4 cup barley (or more, I don’t measure), soaked at least 4 hours with a little lemon juice.
1 quart of beef stock, plus extra water
6 tablespoons butter
3 tablespoons flour (whole or white)
2 leeks, chopped, with tops and roots removed
1/2 head of small cabbage chopped into edible bits
2 or 3 cups milk
Put barley and beef stock to simmer (you can do this in a crock pot on low for 2 hours.) Saute the leeks and cabbage in 2 tablespoons of butter until they are just tender, about 5-7 minutes on medium heat. Add the greens to the stock and turn up heat to low boil for a little while (about 20-30 minutes). Meanwhile, completely melt the remaining butter in the same pan as you used for the greens. Add the flour until you have a thick goo (or roux) in the pan. Stir the roux for a minute and then slowly pour in your milk. Goat milk makes a lovely white sauce, by the way. Keep stirring the sauce over low-medium heat until it thickens up to a gravy consistency, but is not clumpy. Add the white sauce to your simmering soup and stir. If there is not enough liquid, add some water. I usually let this mellow for about 15 minutes before serving. We eat whole wheat bread or biscuits with the soup and a dash of salt & pepper to taste. This is really hearty comfort food!