Addicted to NPR...

Living abroad, it can be a struggle to keep up with news and current events as actively as I once did living in the States.  To make up for my immediate gratification news addiction, I download several "podcasts" on to my iPhone and iTunes, daily.  Once I have them, I can listen to them while walking around town, driving in the car, cleaning the apartment or yes, even writing on my blog!  National public radio is my news provider of choice.  Downloading is simple: go to your iTunes store homepage and search for NPR under Podcasts.  Out will pop a plethora of choices! Here are a few of my NPR recommendations: 

7AM (EST) New Summary Podcast - A quick 5 minute highlight of the morning news summary.  There is also a 7PM (EST) summary if you prefer your summary at day end.  

Business Story of the Day: Contrary to what you may think, this podcast is very diverse selecting the most interesting "business" story of the day.  Only about 5-10 min in length and ranges in topics from video game businesses to the real-estate market. 

Food Podcast: My favorite NPR podcast!  Typically 10-20 minute clips talking about wine, food, cooking shows, recipes, new trends and many other interesting areas!  

On Health: Health and body oriented segments ranging from new illnesses, scientific studies and healthy living choices.

Story of the Day: NPR's top pick for their most interesting story of the day.  

Zucchini in Excess

Last week we found ourselves with an ABUNDANCE of Zucchini in the refrigerator.  Here's what came of it (Dad, this one is for you):  

Zucchini Barely Salad

This is great as a light and delicious side dish for a summer dinner.  It takes about 20 minutes to whip up and comes together nicely.  The flavors meld even better the longer you're able to refrigerate it prior to consumption. 

2 Cups of Vegetable Broth

1 Cup Barley (or Spelt)

2 Medium Zucchini (can use up to 3 or 4 if you have them) - Diced

1 lb Cherry Tomatoes

1 Sweet Onion - Diced

4 Tbs Olive Oil

Salt & Pepper to Taste

Handful of Basil or Mint leaves

Balsamic Vinegar to Taste

1. Cook the Barley or Spelt as instructed on the package replacing broth for water
   
2. Heat oven to 450 Degrees
   
3. Toss all Veggies with 2 TBs Olive Oil, Salt & Pepper
   
4. Pour in to a roasting pan and cook for 30 minutes
   
5. Drain Barley & Toss with Veggies
   
6. Slice mint/basil & Add
   
7. Whisk 2 Tbs Olive Oil, Vinegar, Salt & Pepper together and add to Barley, Veggie Mixture
   

Lightly Fried Zucchini Flowers

Who knew the flower on a baby Zucchini could be so delicious!  If you grow your own Zucchini, pick the flower off early and let the Zucchinis continue to grow.  Or you can buy the Zucchinis young at a nature mart, use the flower AND the meat is still great for cooking.  

Olive Oil for frying

6-8 Zucchini Flowers

1 Egg Yolk

1/2 Cup Ice Water

1/2 Cup flour

Salt & Pepper

1. Heat about 1/2 inch of olive Oil in a small, but deep, frying pan to 375 degrees (be careful not to go over this so you're Oil doesn't start burning and smoking- this happened to me!)
   
2. Beat yolk, ice water, and flour together until it is the consistency of a heavy cream
   
3. Dip flowers in the batter coating each flower completely then allowing excess batter to drip off
   
4. Fry each flower until just lightly brown on all sides
   
5. Allow to dry and drain on paper towels
   
6. Serve immediately