I wonder about people exclaiming over something that is 'going to last a lifetime'! A lifetime is in the eye of the beholder and who is in charge of 'beholding' us? A green banana could last us a lifetime if God so wills us to join Him in eternity before that banana ripens. Every time, a person tells me how they finally got everything in order and enough in the bank, in the cupboards, etc. to last them until death . . . I'm reminded about the parable of the man who filled all his silos and felt great contentment only to have God ask him why he put everything into this earthly endeaver as he was being called this very night.
Like the majority of the world, I will still plan hopefully ahead. I'm already making plans for Thanksgiving and Christmas . . . My earthly plans may please God or he might be shaking His head and saying, "Why all this material preparation when you may be called this very night?"
Well, I'm not planning an early demise but try to keep in mind that my thoughts, words, actions, and prayers will be more meaningful to my family now than in eternity. It doesn't change me noticeably to meditate on these thoughts. It does compel me do do better in what I should be doing and performing my tasks in a cheerful timely manner. I figure if I can go a whole month without anyone yelling, "Are there any clean socks?" or "Did you forget to buy milk?", I'm half a step better than I was the month before!
Just my random thoughts for today! Right now, I'm pretty sure I will be around for dinner which reminds me . . . it's time to fix dinner!
Thursday, September 29, 2011
Winter's Day Vegetable Soup
I can eat soup must any time of the year but a hot bowl of something tasty on a dreary, cold day seems to be extra good. If you can manage a loaf of fresh bread and butter on the side, so much the better. This recipe really appeals to me because besides being good for you, it tastes good, too.
Winter's Day Vegetable Soup
4 cups water (or chicken stock, beef stock)
1/2 cup barley, uncooked
1 1/2 cups chopped onions (I like the brown-skinned type)
10 peeled cloved of garlic, smashed and chopped
Olive oil as needed (you can use vegetable oil, too)
1/2 teaspoon salt
1 cup white potatoes, cut into cubes (use the small, new potatoes as they don't get as mushy)
1/2 cup celery, diced
3/4 cups yellow or red (of both!) bell peppers, diced
3/4 cup carrots, peeled and diced
1 cup frozen green beans
1/2 cup fresh or frozen corn
3/4 cup zucchini, cubed
1/2 cup fresh mushrooms, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried Basil
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup dry sherry (You can use red wine if the sherry isn't available)
Fresh parsley, chopped
Fresh green onions, chopped both the green and white part
Freshly grated Romano or Parmesan Cheese
First thing, you should place the barley in a pot with about 2 1/2 to 3 cups water. Once it comes to a boil, reduce heat to a simmer, cover and cook until tender. This could take up to an hour and a half depending on your barley. Check after an hour.
Heat the oil in a large cooking pot. Add the onions, garlic, salt, and cook until the onions and garlic are tender and just starting to brown. Stir in the potatoes, celery, peppers, carrots, green beans, zucchini, and mushrooms into the onion/garlic mix. Stir to incorporate. Add the spices/herbs and sherry, cooking for a few more moments, stirring often. Add the four cups of water or stock to the pot and simmer until everything is fork tender. This will take 10-15 minutes. Drain the cooked barley and add to the soup and continue heating to warm through. Stir in the parsley and green onions, cook a few minutes more and serve with a good sprinkling of the freshly grated cheese.
Ideas . . .
Chopped cilantro instead of parsley is a nice change of page. Put the pepper flakes on the table, too! Some crushed tortilla chips on each serving wouldn't hurt, either.
If you have leftover diced chicken or beef, you can add that for a heartier soup.
My family never turns down rice in their soup. Cook it separately and let everyone help themselves.
Winter's Day Vegetable Soup
4 cups water (or chicken stock, beef stock)
1/2 cup barley, uncooked
1 1/2 cups chopped onions (I like the brown-skinned type)
10 peeled cloved of garlic, smashed and chopped
Olive oil as needed (you can use vegetable oil, too)
1/2 teaspoon salt
1 cup white potatoes, cut into cubes (use the small, new potatoes as they don't get as mushy)
1/2 cup celery, diced
3/4 cups yellow or red (of both!) bell peppers, diced
3/4 cup carrots, peeled and diced
1 cup frozen green beans
1/2 cup fresh or frozen corn
3/4 cup zucchini, cubed
1/2 cup fresh mushrooms, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried Basil
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup dry sherry (You can use red wine if the sherry isn't available)
Fresh parsley, chopped
Fresh green onions, chopped both the green and white part
Freshly grated Romano or Parmesan Cheese
First thing, you should place the barley in a pot with about 2 1/2 to 3 cups water. Once it comes to a boil, reduce heat to a simmer, cover and cook until tender. This could take up to an hour and a half depending on your barley. Check after an hour.
Heat the oil in a large cooking pot. Add the onions, garlic, salt, and cook until the onions and garlic are tender and just starting to brown. Stir in the potatoes, celery, peppers, carrots, green beans, zucchini, and mushrooms into the onion/garlic mix. Stir to incorporate. Add the spices/herbs and sherry, cooking for a few more moments, stirring often. Add the four cups of water or stock to the pot and simmer until everything is fork tender. This will take 10-15 minutes. Drain the cooked barley and add to the soup and continue heating to warm through. Stir in the parsley and green onions, cook a few minutes more and serve with a good sprinkling of the freshly grated cheese.
Ideas . . .
Chopped cilantro instead of parsley is a nice change of page. Put the pepper flakes on the table, too! Some crushed tortilla chips on each serving wouldn't hurt, either.
If you have leftover diced chicken or beef, you can add that for a heartier soup.
My family never turns down rice in their soup. Cook it separately and let everyone help themselves.
Quotes to set your smile for today . . .
"Man is the only animal that laughs and weeps, for he is the only
animal that is struck with the difference between what things are and what they
ought to be."
-- William Hazlitt
-- William Hazlitt
"Everybody lies, but it doesn't matter because nobody listens."
-- Nick Diamos
-- Nick Diamos
"'Tis an ill wind that blows no minds."
-- Malaclypse the Younger
-- Malaclypse the Younger
"It is impossible to imagine Goethe or Beethoven being good at
billiards or golf."
-- H. L. Mencken
-- H. L. Mencken
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