Dinner last night was beef vegetable soup with a good handful
of barley tossed in. Once cooked, broth was thickened a bit
with cornstarch. Good one.

Lunch soon will be new batch of rice with several vegetables
mixed in with a stir-fry sauce mix. On the side will be
2 garlic-chicken spring rolls with sweet and sour sauce.
(Lean Cuisine spring rolls)

On Saturday, October 5, 2019 at 12:26:54 PM UTC-4, Gary wrote:
> Dinner last night was beef vegetable soup with a good handful
> of barley tossed in. Once cooked, broth was thickened a bit
> with cornstarch. Good one.
>
> Lunch soon will be new batch of rice with several vegetables
> mixed in with a stir-fry sauce mix. On the side will be
> 2 garlic-chicken spring rolls with sweet and sour sauce.
> (Lean Cuisine spring rolls)

Last night was scrambled eggs and toast. Lunch today turned out a
little odd. We're seal-coating the concrete and it didn't warm up
enough until about 11 am. Before we went out to start, I had
green beans, a piece of buttered bread, and a glass of milk.

Now I'm figuring out what I want to do with a pork tenderloin that
I defrosted for dinner last night and didn't use because my husband
didn't feel like eating it. The original plan was to grill it and
brush it with barbecue sauce. Perhaps I'll do pincho morunos with
it.

0.25 cup olive oil
2 T minced fresh parsley, or 1 T dried
2 t crushed red pepper flakes
2 garlic cloves, crushed
1.5 t ground cumin
1 t dried thyme
1 t paprika
1 large bay leaf, crumbled
salt and pepper to taste
1.5 lb boneless lean pork, cut into 0.75-by-1-inch cubes (or not, if you wish)
or 1.5 lb chicken breasts

Mix everything but pork together. Pour it over the pork in a ziploc bag,
or use your favorite marinating technique. Marinate 4 hours or up to
overnight.

Thread cubed pork on skewers and grill on high heat until done.

Cindy Hamilton

On Saturday, October 5, 2019 at 11:26:54 AM UTC-5, Gary wrote:
>
> Dinner last night was beef vegetable soup with a good handful
> of barley tossed in. Once cooked, broth was thickened a bit
> with cornstarch. Good one.
>
Why did you feel the need to add cornstarch to thicken the soup? The barley,
if not rinsed, will do that as it cooks.

On Saturday, October 5, 2019 at 1:00:23 PM UTC-4, Cindy Hamilton wrote:
> On Saturday, October 5, 2019 at 12:26:54 PM UTC-4, Gary wrote:
> > Dinner last night was beef vegetable soup with a good handful
> > of barley tossed in. Once cooked, broth was thickened a bit
> > with cornstarch. Good one.
> >
> > Lunch soon will be new batch of rice with several vegetables
> > mixed in with a stir-fry sauce mix. On the side will be
> > 2 garlic-chicken spring rolls with sweet and sour sauce.
> > (Lean Cuisine spring rolls)
>
> Last night was scrambled eggs and toast. Lunch today turned out a
> little odd. We're seal-coating the concrete and it didn't warm up
> enough until about 11 am. Before we went out to start, I had
> green beans, a piece of buttered bread, and a glass of milk.
>
> Now I'm figuring out what I want to do with a pork tenderloin that
> I defrosted for dinner last night and didn't use because my husband
> didn't feel like eating it. The original plan was to grill it and
> brush it with barbecue sauce. Perhaps I'll do pincho morunos with
> it.
>
> 0.25 cup olive oil
> 2 T minced fresh parsley, or 1 T dried
> 2 t crushed red pepper flakes
> 2 garlic cloves, crushed
> 1.5 t ground cumin
> 1 t dried thyme
> 1 t paprika
> 1 large bay leaf, crumbled
> salt and pepper to taste
> 1.5 lb boneless lean pork, cut into 0.75-by-1-inch cubes (or not, if you wish)
> or 1.5 lb chicken breasts
>
> Mix everything but pork together. Pour it over the pork in a ziploc bag,
> or use your favorite marinating technique. Marinate 4 hours or up to
> overnight.
>
> Thread cubed pork on skewers and grill on high heat until done.
>
> Cindy Hamilton

I like pork tenderloin simple. Grill to medium rare or medium and slather with A1 steak sauce.

On Saturday, October 5, 2019 at 2:40:37 PM UTC-4, A Moose in Love wrote:
> On Saturday, October 5, 2019 at 1:00:23 PM UTC-4, Cindy Hamilton wrote:
> > On Saturday, October 5, 2019 at 12:26:54 PM UTC-4, Gary wrote:
> > > Dinner last night was beef vegetable soup with a good handful
> > > of barley tossed in. Once cooked, broth was thickened a bit
> > > with cornstarch. Good one.
> > >
> > > Lunch soon will be new batch of rice with several vegetables
> > > mixed in with a stir-fry sauce mix. On the side will be
> > > 2 garlic-chicken spring rolls with sweet and sour sauce.
> > > (Lean Cuisine spring rolls)
> >
> > Last night was scrambled eggs and toast. Lunch today turned out a
> > little odd. We're seal-coating the concrete and it didn't warm up
> > enough until about 11 am. Before we went out to start, I had
> > green beans, a piece of buttered bread, and a glass of milk.
> >
> > Now I'm figuring out what I want to do with a pork tenderloin that
> > I defrosted for dinner last night and didn't use because my husband
> > didn't feel like eating it. The original plan was to grill it and
> > brush it with barbecue sauce. Perhaps I'll do pincho morunos with
> > it.
> >
> > 0.25 cup olive oil
> > 2 T minced fresh parsley, or 1 T dried
> > 2 t crushed red pepper flakes
> > 2 garlic cloves, crushed
> > 1.5 t ground cumin
> > 1 t dried thyme
> > 1 t paprika
> > 1 large bay leaf, crumbled
> > salt and pepper to taste
> > 1.5 lb boneless lean pork, cut into 0.75-by-1-inch cubes (or not, if you wish)
> > or 1.5 lb chicken breasts
> >
> > Mix everything but pork together. Pour it over the pork in a ziploc bag,
> > or use your favorite marinating technique. Marinate 4 hours or up to
> > overnight.
> >
> > Thread cubed pork on skewers and grill on high heat until done.
> >
> > Cindy Hamilton
>
> I like pork tenderloin simple. Grill to medium rare or medium and slather with A1 steak sauce.

Similar, then, to my barbecue sauce idea. But pincho morunos is delicious.
And it's something I can come home at lunch and prep to be grilled quickly
after I get home from work.

Cindy Hamilton

" wrote:
>
> Gary wrote:
> > Dinner last night was beef vegetable soup with a good handful
> > of barley tossed in. Once cooked, broth was thickened a bit
> > with cornstarch. Good one.
> >
> Why did you feel the need to add cornstarch to thicken the soup? The barley,
> if not rinsed, will do that as it cooks.

<sigh>

On Sun, 06 Oct 2019 05:30:15 -0400, Gary > wrote:

" wrote:
>>
>> Gary wrote:
>> > Dinner last night was beef vegetable soup with a good handful
>> > of barley tossed in. Once cooked, broth was thickened a bit
>> > with cornstarch. Good one.
>> >
>> Why did you feel the need to add cornstarch to thicken the soup? The barley,
>> if not rinsed, will do that as it cooks.
>
> <sigh>

Barley will thicken rinsed or not, althrough all packages of barley
I've seen say to inspect for foreign matter and to rinse off the
schmutz... and that's just common sense. That said I never have added
any thickener to barley soup, it automatically thickens as a matter of
course as it cooks... I prefer barley soup to cook till it becomes
somewhat creamy. I've never cooked barley just to eat plain barley.
Barley cooked on it's own hasn't much flavor anyway. I typically
prepare beef barley 'shroom soup. I don't think barley goes well in
chicken soup.