Reflections in Pond at Allaire Historical Village
For more weekend reflections hosted by James of Newtown Daily Photo, visit:
Review with Carpenter Sign
On My Blog
Elsewhere in the Blogosphere
- Mother in Israel talks about L**E (and no, that is not the end of a Beatles song as in “All You Need is …”)
- How to Make a Sourdough Starter is featured on Cooking Manager. If/when I do this, I will take photos…
- Mimi has been doodling around with sourdough.
- Ilana-Davita talks about attempts at going greener.
- Mrs. S. thanks the nursery school teachers. For teaching kids about white wagtails. And a little more.
- There was an NYC Blogger Meet this past week. I wonder how it went…
- On my Tech Blog, I’m talking about Research via Twitter: hashtags and email marketing services.
I am planning to do another one of those “What Do You See” posts this weekend. And I may participate in the Weekend Reflections meme.
Live Trace: Tomatoes at Market
I decided to play a bit with the Live Trace tool in Illustrator and came up with this version of one of my photos of the Highland Park Farmer’s Market. I want an illustration for my upcoming soup post, though this one won’t be it. But the tool has potential for other projects.
For more on the Live Trace tool, see this Illustrator tutorial.
Allaire Workshop in Sepia
The sign at bottom reads:
“Ten Digits When We Start Ten Digits When We Depart”
For more sepia scenes, visit:
Mushroom Barley Soup
Ah, autumn. A wonderful time to review one’s soup recipes.
I originally learned how to make mushroom barley soup from Mollie Katzen’s Moosewood Cookbook. Here is my current one-pot recipe, which I prepare now by heart without consulting Mollie:
Ingredients
- Mushrooms
- 1 onion
- 1/2 cup barley
- Flavoring: I use a tsp. of miso. You can also use soy sauce and/or 1 tsp. of red wine.
- Salt and pepper to taste
- Water
- Olive oil to cover bottom of pan
Many optional ingredients:
- Root vegetables: chopped carrots, parsnip, and/or turnip
- Garlic clove
- Chopped celery
- Chopped ginger root
- Green leafy vegetables: chopped kale or collards
- Herbs, fresh or dry: dill, oregano, thyme
- Shiitake mushrooms: make the soup all the more healthful and flavorful by using shiitake mushrooms
Preparing the Soup
Saute the chopped onion in a bit of olive oil at the bottom of a large pot. When the onion turns translucent, add the barley. Add more than enough water to cover the barley – about one inch higher in the pot. Cook for about 1/2 hour until the barley is almost tender. Add pepper and salt to taste. Add optional ingredients of carrots, other root vegetables, garlic and celery; add the mushrooms. Pour in one cup more of water. Cook until the vegetables are tender. Add optional kale, dill, other herbs and/or other fast cooking greens. Add soy sauce or miso to give the soup taste. Serve warm.
Coming soon (next week?): a list of soup recipes from around the blogosphere. Also, some suggested soup ingredients. If you have a favorite soup recipe that is on a blog, feel free to leave the link in the comments (thanks to Mrs. S., who last week did just that).