KSVR Word Waves, Edition 36, June 3

[Britta]

Welcome to this weeks edition of KSVR Word Waves, a short and simple
guide to what’s happened and what’s happening on KSVR 91.7FM
“Community Radio for the Skagit Valley”

LISTEN AND LEARN

3 June Thursday, “Bookviews” 4:55PM (repeats Saturday 7:25PM)
Expand your summer reading list (and activities) with a review of the
Maritime Garden Guide, produced by Seattle Tilth, as told by Skagit
County Librarians.

3 June Thursday, “Skagit Talks” 5PM (repeats 11PM, Sunday 8:30PM)
There’s lots for listening ears, as News Reporter Joanna Bruno relays
news you can use and the last in a three-part interview with Poet Mike
Daley, from the Skagit River Poetry Festival, interviewed by Mary Lynn
Lyke.

4 June Friday “Educacion Vision” 11AM
The school bells not quite ready to ring…learn about options to
participate in summer school in Skagit County.

4 June Friday “Skagit Talks 2: The Home Edition” 5PM (repeats at 9PM)
There are clinics for people and animals…what about plants? Learn
about the Master Gardener Plant Clinics, with Master Gardener Sue
Christenson, interviewed by Britta Eschete.


PARTICIPATE
The latest “Foosic” for you, from “The Stuarto Show” which airs on
Monday 8-10PM


The foosic of the week is Naan bread
A great East Indian flat bread best cooked on a BBQ grill for nest
results.
Ingredients
3 cups unbleached flour
1 cup warm water
1 package of yeast
2 tbls olive oil
2 tbls sugar
1 tbls honey
1/4 tsp salt

Directions
In a large bowl add water and yeast
Beat well
Add oil sugar honey and salt
Beat again
Let sit for 10 minutes
Add 1 cup flour and stir with wooden spoon
Slowly add second cup of flour
Mix well
Add third cup and use hands to mix
and form into a ball blending the flour from the side of the bowl
until mixed together.
Remove ball and kneed dough until it is soft but not sticky
In another clean bowl add a few drops of olive oil to coat the bowl
and place ball of dough in the center
Cover with a clean damp cloth and place bowl in a warm area and let
rise for 1 hour squeezing it every 15 minutes
Cut dough into 6-8 pieces and roll out until the form ovals about1/3
inch thick
Brush both sides with melted butter and place on a well sprayed grill
with
hot coals
Cook 4 minutes a side until nice grill marks appear.
They're ready to serve .
Tip: serve them with steamed spinach and seasoned rice and roll the
rice and spinach in the breads.
Enjoy! Chefstuarto

Till next week,

Britta Eschete, Publicist
KSVR Radio 91.7FM