Autism Spectrum

As you know from reading earlier blog entries, our middle child, Dallas, who is now 22, was diagnosed with Asperger Syndrome about three years ago.  Yes, we knew all through his growing up that he was different, but we also knew he wasn’t autistic.  Within a couple of weeks of finding a description of his symptoms, our osteopathic doctor had hired a psychologist who knew about such things.  Dallas was keen to meet her and be interviewed and subsequently tested, which was grueling for him (it would be for anyone  – it was four hours long!), but it was designed for people like him, so he conceded that it really wasn’t too bad.  Anyway, he struggles with the social issues, the learning, etc that those with Autism do, but to a lesser degree.  In 1994 (the year after Dallas was born), Asperger Syndrome was recognised as a separate disorder from Autism).

Thank goodness Dallas is here with us at home.  He has picked up the responsibility of hauling hay, checking water tanks and chopping the ice out or hauling insulated water coolers of hot water whichever the case is necessary to fix the problem.  And among so much more,  mking sure the cattle have mineral, keeping sidewalks for three homes clear, and helping immensely with his 96 year old great aunt.

It may be that the gentleman in this BBC Magazine story was more Aspie than full blown Austistic.  Nevertheless, he had an incredible mother, who bravely stepped out of the norm, brought him home, and, no doubt, tirelessly taught him the tools to be as successful as he could be and later the townspeople who rallied behind him.  What a heart warming and uplifting reflection of the good family and community can do.

Donald Grey Triplett: The first boy diagnosed as autistic

Cheers!

tauna

Egg Drop Soup

  • Home made egg drop soup:  (Tan Hua T’ang)
  • 3 cups of chicken stock broth.
  • 1/2 teaspoon salt
  • 3 tablespoons cold water
  • 1 tablespoon tapioca flour (cassava)* or cornstarch
  • 2 eggs slightly beaten (farm fresh from pastured hens is best)

Heat broth and salt to boiling.  Mix cold water and tapioca flour; stir gradually into broth.  Boil and stir 1 minutes.  Slowly pour eggs into broth stirring constantly with fork, to form shreds of egg.  Remove from heat; stir slowly once or twice.

You can also make this without thickening it with the tapioca flour or cornstarch if it needs to be absolutely thin liquid.

For best medicine, you need to find a local farmer from whom you can purchase healthy pasture raised spent hens or broilers.  You may have to butcher them yourself.  Cook them down bones and all, pull off the meat bits, then throw the bones and cartilage back into the water and simmer another hour or so.  The goal is to get as much of the chondroitan out of the cartilage and minerals out of the bones and into your broth.  Once done, strain out the bones and let the broth cool.  Chicken fat is quite soft, so if you want to skim it off, you’ll eventually have to put it in the frig or other cool spot so that it will harden on the top of the broth so that you can remove it with a slotted spoon.

Buying chicken broth in the store is NOT the same product as what you are making here.

As always, find certified organic or organically raised ingredients.

This was a big hit with my father-in-law who is recovering from hernia surgery, is very weak, and really doesn’t have an appetite.

However, it’s quite good even if you aren’t sick or in recovery.

Cheers

tauna

*my friend Francoirse raises cassava in DRC!