Yes, it’s nearly April and I’m still a) wearing a coat and sweaters and b) eating soup. Winter, winter go away!
I went to the grocery store yesterday, which is a frequent but not especially momentous occurrence. But this was my shopping list:
Because my name is Sicky McGee.
For the second time in two months, I am wrestling with that unpleasant affliction known as “the common cold.”
(By the way, I’m not totally sure what the celery is for. Maybe I thought I would make soup. Or perhaps a medieval poultice sounded like a good idea. Who can know.)
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When it’s cold and gloomy outside, I need comfort food. The stick to your ribs kind of fare.
My go-to as of late is this beef stew, which I make all the time. You can’t beat a dish that allows you to throw some meat and chopped vegetables in a pot, pour a bottle of wine over it and then forget it for a couple of hours. (It would probably do really well in a crock pot, though I haven’t tried that yet.)
This recipe is a little different, because of its surprise ingredient — barley. I know, I know. That sounds totally weird, but it’s delicious. And you can feel healthy about eating your whole grains, right? The original recipe called for a topping of potatoes, but I like roasting them separately. Or serving it with mashed potatoes.
Enjoy, and stay warm out there! Keep reading »