By Oliver Sacks
To those seven narratives of neurological disease Dr. Sacks brings a similar humanity, poetic commentary, and infectious feel of ask yourself which are obvious in his bestsellers Awakenings and the fellow Who Mistook His spouse for a Hat. those males, ladies, and one notable baby become brilliantly adaptive personalities, whose stipulations haven't a lot debilitated them as ushered them into one other reality.
Ebook variation 2012; unique liberate 1995.
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Extra resources for An Anthropologist on Mars: Seven Paradoxical Tales
You can also put a scoop of cooked rice or pasta at the bottom of each diner’s bowl and pour the soup over it. NOTE If I’m too lazy to make homemade, I like to use Imagine Organic Free Range Chicken Broth, which is available at most Whole Foods stores. Lazy-Ass Minestrone WHEN YOU DON’T HAVE THE TIME (or the inclination) to make Pain-in-the-Ass Minestrone, try this easier version. Like its more challenging cousin, it’s a one-dish meal, but it has way fewer ingredients. * SERVES 4 TO 6 3 tablespoons olive oil 1 cup chopped onion 2 tablespoons tomato paste 1 cup canned crushed San Marzano tomatoes 4 cups canned low-sodium chicken broth 1 can (15 ounces) small white beans or white kidney beans, drained and rinsed About 5 ounces spaghetti, broken into 1-inch pieces 1 medium zucchini, diced 2 tablespoons basil pesto (store-bought is fine) Salt and freshly ground black pepper, to taste (optional) 1 cup freshly grated Parmigiano Reggiano cheese 1.
If you’re like me, after you’ve cooked dinner you are seldom (as in never) in the mood to start cooking for the next day. But sometimes I’d lose my mind and do it anyway, and it paid off because the kids were so grateful for those delicious scones, they’d even let me listen to NPR on the car radio. * MAKES 6 TO 8 SCONES, WHICH WILL DISAPPEAR VERY QUICKLY 2 cups all-purpose flour, plus extra for dusting � cup sugar, plus an extra spoonful for sprinkling on top 1 tablespoon baking powder � teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into small chunks, plus extra for the baking sheet 2 eggs � cup heavy (whipping) cream � cup chocolate chips 1.
Preheat the oven to 425°F. Place paper liners in a standard muffin tin. ) 2. Combine the oats, flour, brown sugar, baking powder, baking soda, and salt in a large bowl. 3. In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla. Add the buttermilk mixture to the dry ingredients, stirring just until everything is combined. Gently fold in the blueberries. Pour about 2/3 cup batter into each of the lined muffin cups. 4. Bake the muffins until they are golden brown and springy to the touch, 13 to 15 minutes.