As I posted earlier, it's been a bear at work the last few weeks and
looks like I'm working tomorrow (Sunday), which makes 4 weekends in a
row, so cooking has been way, way down my list. I declared today to be
a work-free zone, however, and treated myself to a facial and
mani-pedi <happy sigh> The weather is filthy, rainy and cold - well,
cold for SoCal - and insofar as cooking is more of a treat than a
chore, I decided the day needed to include that Beef Barley Soup that
nancy posted here a couple of times and I just got around to test
driving. Absolutely perfect for the day! I also have a major load of
pot barley, so finding a use for it also makes me happy. It's been
simmering for nearly 2 hours and I've thrown in a few left over
veggies just 'cause - smells heavenly. The DH just walked in from a
brisk (brisk is the word, all right) walk around the neighborhood and
nearly did a face plant in the soup, so tempting was the aroma:

@@@@@ Now You're Cooking! Export Format

Beef Barley Soup

soups and stews

1 pound boneless chuck roast; cut into 1/2 inch cubes
1 tablespoon vegetable oil
1 cup water
2 teaspoons instant beef bouillon
1 1/2 teaspoons salt
1/4 teaspoon each dried marjoram & thyme
1/8 teaspoon pepper
1 bay leaf
4 cups water
3 medium carrots, sliced
1 large stalk celery, sliced
1 medium onion, chopped
1 can (16 oz) whole tomatoes with liquid
1/2 cup uncooked barley

Cook and stir beef in oil in 4 quart Dutch oven over medium
heat until brown. Stir in 1 cup water, the bouillon through
the bay leaf. Cover and simmer until beef is tender,
1 to 1 1/2 hours.

Stir in 4 cups water and remaining ingredients. Heat to boiling,
reduce heat. Cover and simmer until carrots are tender, about
35 minutes.

Contributor: Betty Crocker by way of nancy@rfc

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

In article >,
Terry Pulliam Burd > wrote:

> chore, I decided the day needed to include that Beef Barley Soup that
> nancy posted here a couple of times and I just got around to test
> driving.
(snip)
> veggies just 'cause - smells heavenly. The DH just walked in from a
> brisk (brisk is the word, all right) walk around the neighborhood and
> nearly did a face plant in the soup, so tempting was the aroma:

Don't you just love coming in from out and being smacked in the nostrils
with the smell of something wonderful cooking or baking? I do. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

Terry Pulliam Burd wrote:
> As I posted earlier, it's been a bear at work the last few weeks and
> looks like I'm working tomorrow (Sunday), which makes 4 weekends in a
> row, so cooking has been way, way down my list. I declared today to be
> a work-free zone, however, and treated myself to a facial and
> mani-pedi <happy sigh> The weather is filthy, rainy and cold - well,
> cold for SoCal - and insofar as cooking is more of a treat than a
> chore, I decided the day needed to include that Beef Barley Soup that
> nancy posted here a couple of times and I just got around to test
> driving. Absolutely perfect for the day! I also have a major load of
> pot barley, so finding a use for it also makes me happy. It's been
> simmering for nearly 2 hours and I've thrown in a few left over
> veggies just 'cause - smells heavenly. The DH just walked in from a
> brisk (brisk is the word, all right) walk around the neighborhood and
> nearly did a face plant in the soup, so tempting was the aroma:

Does one facial do it for you?

Terry Pulliam Burd wrote:

>
>I decided the day needed to include that Beef Barley Soup that
> nancy posted here a couple of times and I just got around to test
> driving. Absolutely perfect for the day! I also have a major load of
> pot barley, so finding a use for it also makes me happy. It's been
> simmering for nearly 2 hours and I've thrown in a few left over
> veggies just 'cause - smells heavenly. The DH just walked in from a
> brisk (brisk is the word, all right) walk around the neighborhood and
> nearly did a face plant in the soup, so tempting was the aroma:

>
> Beef Barley Soup
>
> soups and stews
>
> 1 pound boneless chuck roast; cut into 1/2 inch cubes
> 1 tablespoon vegetable oil
> 1 cup water
> 2 teaspoons instant beef bouillon
> 1 1/2 teaspoons salt
> 1/4 teaspoon each dried marjoram & thyme
> 1/8 teaspoon pepper
> 1 bay leaf
> 4 cups water
> 3 medium carrots, sliced
> 1 large stalk celery, sliced
> 1 medium onion, chopped
> 1 can (16 oz) whole tomatoes with liquid
> 1/2 cup uncooked barley


Sounds tasty but I bet it would be improved in flavor
AND aroma with the addition of cup of dry red wine.

gloria p
>
>
>

"Melba's Jammin'" ha scritto nel messaggio
> Don't you just love coming in from out and being smacked in the nostrils
> with the smell of something wonderful cooking or baking? I do. :-)
> --
> -Barb,

Since I live alone it is more likely something burning I forgot in the oven!
But, yes, I know what you mean. Throughout Lent when I walk into
traditional homes here I smell castagnacci just cooked or cooking. They are
a chestnut flour fritter fried in olive oil and then drizzled with honey and
ubiquitous. Some people ahve jumped the gun and already started with them.

On Sat, 24 Jan 2009 21:05:10 -0700, Gloria P >
wrote:


>> Beef Barley Soup
>> 1 pound boneless chuck roast; cut into 1/2 inch cubes
>> 1 tablespoon vegetable oil
>> 1 cup water
>> 2 teaspoons instant beef bouillon
>> 1 1/2 teaspoons salt
>> 1/4 teaspoon each dried marjoram & thyme
>> 1/8 teaspoon pepper
>> 1 bay leaf
>> 4 cups water
>> 3 medium carrots, sliced
>> 1 large stalk celery, sliced
>> 1 medium onion, chopped
>> 1 can (16 oz) whole tomatoes with liquid
>> 1/2 cup uncooked barley

>Sounds tasty but I bet it would be improved in flavor
>AND aroma with the addition of cup of dry red wine.

I would have to choose between the instant bouillon and the
salt....and loose the bouillon, (WAAAY to much sodium) and just add a
cup or two of home made beef stock. Adjust seasonings at the end to
suit.


The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!

Michael "Dog3" wrote:

> The weather here was really nice the past couple of days but we've
> dipped back down into the double digit temps so it's cold as hell.

Huh?


--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

In article >,
"Giusi" > wrote:

> Since I live alone it is more likely something burning I forgot in the oven!

Whoops!

> But, yes, I know what you mean. Throughout Lent when I walk into
> traditional homes here I smell castagnacci just cooked or cooking. They are
> a chestnut flour fritter fried in olive oil and then drizzled with honey and
> ubiquitous. Some people ahve jumped the gun and already started with them.

I've never seen ubiquitous drizzled on fritters before. Nice.
(I had to do it before zxcvbob did, Judith.)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

"Melba's Jammin'" ha scritto nel messaggio > In article > "
Giusi" wrote:
>
>> Since I live alone it is more likely something burning I forgot in the
>> oven!
>
> Whoops!
>
>> But, yes, I know what you mean. Throughout Lent when I walk into
>> traditional homes here I smell castagnacci just cooked or cooking. They
>> are
>> a chestnut flour fritter fried in olive oil and then drizzled with honey
>> and >> ubiquitous. Some people ahve jumped the gun and already started
>> with them.
>
> I've never seen ubiquitous drizzled on fritters before. Nice.
> (I had to do it before zxcvbob did, Judith.)
>
> --
> -Barb

LOL well I also got the name wrong. It's castagnole. Castagnacci is
something else. Castagnole are UBIQUITOUS.
Not all with honey now that I recall. Some drizzle them with Kermes, which
is a liqueur colored red with little bugs. Wanna come over?

Giusi wrote:
> "Melba's Jammin'" ha scritto nel messaggio
>> Don't you just love coming in from out and being smacked in the nostrils
>> with the smell of something wonderful cooking or baking? I do. :-)
>> --
>> -Barb,
>
> Since I live alone it is more likely something burning I forgot in the oven!
> But, yes, I know what you mean. Throughout Lent when I walk into
> traditional homes here I smell castagnacci just cooked or cooking. They are
> a chestnut flour fritter fried in olive oil and then drizzled with honey and
> ubiquitous. Some people ahve jumped the gun and already started with them.
>
>


Castagnacci sounds delicious. Lent is late this year!

gloria p

On 25 Jan 2009 13:59:22 GMT, "Michael \"Dog3\""
> fired up random neurons and synapses to opine:

>Your career sounds like it's in full swing. *sigh* sometimes I really
>miss not going 90mph all the time. But I don't miss it very often ;-)
>I've been really busy as well. Nothing very exciting or glamorous but
>the usual stuff I do to fill my day.

Michael, anytime you feel like dabbling in law, lemmeno. I'll just
back this dump truck up that is filled with legal research, discovery
motions and about 4 miles of email printouts from lawyers who don't
seem to have anything to do but hit "reply all," while adding "Do,
too!" to the top of an already egregiously untrimmed email. Clearing
off a spot the size of a helipad ought to do it :-)

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"