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After the park, we stopped by Whole Foods to pick up a few things. It has been many months since I shopped at Whole Foods as I tend to have a problem with “controlling myself” there. Since it was early afternoon, and we hadn’t had lunch yet, we decided to eat there. I got the spicy tuna rolls with brown rice – one of my favorites at WF. They didn’t disappoint.
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Hubby and the toddler love the sugar cookies there and got some. They really enjoyed them.
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The teenager is still home, and he wants me to cook all of his favorite meals from childhood. After visiting my parents and eating barley soup in Austria a few weeks ago, he remembered that I used to make barely soup a lot when he was little. He also complained that I hadn’t made it in years. I don’t actually remember how I used to make it years ago, but I came up with a new version. I started the soup right before we sat down to eat dinner and finished it while I was cleaning the kitchen after dinner. It worked out very well, and we have a nice homemade soup for lunch today. Plus, we had chicken for dinner, and I used the carcass after hubby carved the meat off the bones.
Barley Soup
Ingredients
- 1/2 cup organic barley (there is a lot of barley in the soup; you could use less)
- 8-10 cups liquid (I used half water, half vegetable stock)
- 1 chicken carcass (optional; I usually make soups vegetarian, but since we had chicken, I decided to us it)
- 1 onion, chopped
- 6 carrots, sliced
- 3 celery stalks, sliced
- Salt
- Pepper
- Bring the liquid to a boil and add the chicken carcass and the barley.
- Reduce heat and simmer for 1 hour until the barley is soft.
- Remove the chicken carcass.
- Add the vegetables and continue to simmer until the vegetables are soft, about 15 minutes.
- Enjoy!
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Questions: What’s your favorite childhood meal? Do you still eat it today? I loved my mom’s potato soup, but I haven’t had any in years. I think I will have to make some soon! What are you up to this weekend?
Be well,
Andrea