The bits come early this week because I’m working through grading final papers and a couple article deadlines. When my brain is that full, bits are how it works best.
First, bits: a few recipes that have been a hit around here in the last couple of days.
1. Spinach Feta Orzo. This recipe came from Everyday Food, and we loved it. The lemon just really made it pop and it’s easy peasy to make.
Ingredients
Directions
2. Sausage, Barley, and White Bean Soup I have no idea where I found this one. It’s ripped out of a magazine and it took me a bit to try it, but it is fabulous.
Ingredients: 4 cups broth (type is your choice), 1 cup quick-cook barley, 1 teaspoon paprika, 1/2 teaspoon onion salt, 2 cans of cannellini beans (drained and rinsed), 1 package of fully cooked Italian-seasoned turky sausage cut into 1/4-inch coins (I went with spicy), 1 package frozed mixed veggies (the recipe says to thaw them, Ididn’t but cooked them a bit longer than the recipe says)
1. In a large saucepan, mix broth, 4 cups of water, barley, paprika, and onion salt Cover, bring to a boil. Reduce heat and summer, covered, 10 minutes. Stir occassionally.
2. Mash 1 can of beans and add to the saucepan. Add the other can unmashed. Add sausage and mixed veggies. Cook, covered, about 3-4 more minutes, stirring occassionally, until heated through. Serve immediately.
And a Sugar Shack update.
BF saw my May 15th projected move in date and paled. I think it is safe to say that I am NOT moving into the Sugar Shack on May 15th. That said, the Shack should be getting electricity this week which then means that the insulation and interior walls (which will be six inch wide slat board as opposed to sheet rock) can go in soon. BF finished the exterior trim this week so it’s start to look more and more real. Very exciting.
