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My brother just posted in the family group chat he's been diagnosed with ASD. What's the best, most sensitive, way to reply? in c/autism@lemmy.world
[–] 1 point 5 months ago

You might be right. I am not a native EN speaker, so that might play a role too.

My wife has severe ADHD. All our kids too (diagnosed and medicated). One of them is AuDHD, with a "harder" autism gradient (?) compared to me... She does have severe social interaction problems.

For me it's been strange - I have CPTSD, growing up autistic in a household that would "pray the gay away"... not easy. I moved out as soon as I could. But I've lived all my life by heavily masking. I learned how to behave from TV shows and observing others. Social interactions have always been a "show" for me. Only after I got diagnosed it started to make sense...

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    • My brother just posted in the family group chat he's been diagnosed with ASD. What's the best, most sensitive, way to reply? in c/autism@lemmy.world
    [–] 8 points 5 months ago (3 children)

    Ok, it's a developmental disability, but it's also on a large spectrum. I only got diagnosed in my 40s. I lived my life as "the weird one", but even after I got diagnosed, I still don't consider myself "disabled"...

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    • My brother just posted in the family group chat he's been diagnosed with ASD. What's the best, most sensitive, way to reply? in c/autism@lemmy.world
    [–] 7 points 5 months ago (6 children)

    Just acknowledge it, without being weird about it. It's not a disability. I joke about my ASD, and make fun of my ADHD wife (and the other way around).

    Ask if they need anything, and don't be high context, be direct. I don't know your brother's situation, but I personally struggle reading between the lines. I take things literally.

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    [–] 9 points 8 months ago* (last edited 8 months ago) (2 children)

    I would say it's worth knowing. My daughter has been diagnosed, and this helped her a lot with her anxiety. Knowing that's not something wrong with her (she used to ask me when she was really young), but it's just that her brain is wired differently. Depending where you live, this might also help with school. My daughter gets a bit of extra time on written tests, and she does not have to present in front of the entire class (which was horrifying), but in small groups or just with the teacher.

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    [–] 5 points 9 months ago

    I've been consuming English media for many years. My computer and phone have used English since the 90s. I got used to it, so today, even if I could switch my phone to my native language, I don't, it sounds strange.

    These days I consume most media in English (US, UK, AU) - movies, tv shows, YouTube, websites, books (paper, audiobooks). I have no trouble understanding content, but I do keep subtitles on out of habit, and that helps when there's a stronger accent.

    I've been using English at work exclusively for more than 10 years, and where I live now, I hang out with an international crowd. We speak English to each other, even though it's not anyone's first language most of the time.

    I take notes and journal in English, even privately. I sometimes even think in English.

    I still have an accent and I'm missing some vocabulary and the occasional grammatical rule, but I consider myself fluent in English.

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    41
    pumpkin soup (lemmy.world)
     

    cross-posted from: https://lemmy.world/post/37615312

    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • half of a roasted pumpkin (about 5 large cups), mashed
    • 5 cups chicken broth
    • 1 teaspoon cinnamon
    • half teaspoon nutmeg
    • half teaspoon ground ginger
    • half teaspoon salt
    • quarter teaspoon pepper
    • 1 cup heavy cream
    1. Sweat the onion in a bit of oil for 2-3 minutes.
    2. Add garlic, cook 1 minute.
    3. Add pumpkin, mix well.
    4. Pour in chicken broth.
    5. Add all the spices and salt.
    6. Simmer for 20 minutes on medium heat.
    7. Blend with immersion blender until smooth.
    8. Stir in heavy cream, simmer 1 more minute.
    9. Adjust seasoning to taste.

    To serve, drizzle a bit of heavy cream, some drops of pumpkin seed oil, roasted pumpkin seeds, and some ground nutmeg.

    70
    pumpkin soup (lemmy.world)
     
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • half of a roasted pumpkin (about 5 large cups), mashed
    • 5 cups chicken broth
    • 1 teaspoon cinnamon
    • half teaspoon nutmeg
    • half teaspoon ground ginger
    • half teaspoon salt
    • quarter teaspoon pepper
    • 1 cup heavy cream
    1. Sweat the onion in a bit of oil for 2-3 minutes.
    2. Add garlic, cook 1 minute.
    3. Add pumpkin, mix well.
    4. Pour in chicken broth.
    5. Add all the spices and salt.
    6. Simmer for 20 minutes on medium heat.
    7. Blend with immersion blender until smooth.
    8. Stir in heavy cream, simmer 1 more minute.
    9. Adjust seasoning to taste.

    To serve, drizzle a bit of heavy cream, some drops of pumpkin seed oil, roasted pumpkin seeds, and some ground nutmeg.

    180
    tteokbokki (lemmy.world)
     

    cross-posted from: https://lemmy.world/post/36599024

    (recipe for 4 portions)

    • 800g tteok (Korean rice cakes), soaked in cold water if hard
    • 1.2l water
    • 4 spoons gochujang
    • 1 spoon gochugaru (optional)
    • 2 spoons soy sauce
    • 2 spoons sugar
    • half of a small cabbage, finely sliced (2 handfuls)
    • 2 green onions
    • 6 cloves garlic, sliced
    • 2 soft-boiled eggs
    • 1 spoon sesame oil (optional)
    • sesame seeds
    1. In a pot bring water to boil.
    2. Stir in gochujang, gochugaru, soy, sugar until dissolved.
    3. Add tteok and cabbage, simmer ~10 min, stir so it doesn't stick.
    4. Add green onions (save some for decoration), garlic, cook another ~3 min until sauce thickens.
    5. Finish with sesame oil, top with soft-boiled eggs, same green onions, sesame seeds, serve hot.
    172
    tteokbokki (lemmy.world)
     

    (recipe for 4 portions)

    • 800g tteok (Korean rice cakes), soaked in cold water if hard
    • 1.2l water
    • 4 spoons gochujang
    • 1 spoon gochugaru (optional)
    • 2 spoons soy sauce
    • 2 spoons sugar
    • half of a small cabbage, finely sliced (2 handfuls)
    • 2 green onions
    • 6 cloves garlic, sliced
    • 2 soft-boiled eggs
    • 1 spoon sesame oil (optional)
    • sesame seeds
    1. In a pot bring water to boil.
    2. Stir in gochujang, gochugaru, soy, sugar until dissolved.
    3. Add tteok and cabbage, simmer ~10 min, stir so it doesn't stick.
    4. Add green onions (save some for decoration), garlic, cook another ~3 min until sauce thickens.
    5. Finish with sesame oil, top with soft-boiled eggs, same green onions, sesame seeds, serve hot.
    195
    butter chickpeas (lemmy.world)
     

    cross-posted from: https://lemmy.world/post/36538209

    • 2 cans chickpeas (2x400g)
    • 2 medium onions, sliced
    • 1 can chopped tomatoes (400g)
    • 1 can coconut milk (400ml)
    • 2 spoons ghee (or butter/oil)
    • 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek)
    • 3 x crushed green cardamom pods, 3 x indian bay leaves
    • salt, pepper
    1. Fry onions in ghee.
    2. Add cardamom, bay leaves, spice mix, toast 1 min.
    3. Stir in tomatoes, coconut milk.
    4. Simmer 15-20 min till thick.
    5. Add chickpeas (without the liquid), simmer for a couple more minutes.
    6. Add salt & pepper to taste.
    7. Serve with rice, naan, fresh coriander leaves.
    93
    butter chickpeas (lemmy.world)
     
    • 2 cans chickpeas (2x400g)
    • 2 medium onions, sliced
    • 1 can chopped tomatoes (400g)
    • 1 can coconut milk (400ml)
    • 2 spoons ghee (or butter/oil)
    • 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek)
    • 3 x crushed green cardamom pods, 3 x indian bay leaves
    • salt, pepper
    1. Fry onions in ghee.
    2. Add cardamom, bay leaves, spice mix, toast 1 min.
    3. Stir in tomatoes, coconut milk.
    4. Simmer 15-20 min till thick.
    5. Add chickpeas (without the liquid), simmer for a couple more minutes.
    6. Add salt & pepper to taste.
    7. Serve with rice, naan, fresh coriander leaves.
    47
    Character Art From Joe Abercrombie’s The Devils - Art by Joel Daniel Phillips (lemmy.world)
     

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    Sunny is an elf and elves are hated in this version of the world—they might eat humans? And want to take over the world? Idk sounds understandable to us.

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    Jakob of Thorn is an immortal warrior & sort-of leader. Very loyal, very dutiful, very haunted. We’re intrigued.

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