I love to catch an hour alone with my stamps and my markers. I call it “coloring.” Right now, I’m repainting my first visual journal from 2008. I keep the pages I like and paint the others. I keep a pinterest quote board and then stamp it out. Simple I know. But it makes me so happy.
My son gave me this journal for Christmas a couple of years ago. He painted and stamped it himself. My Uncle Cliff made me the pen, and my name is engraved on the other side. Part of visual journalling fun is the stuff.
I should be more diligent about who said what, but since it’s my personal journal I don’t always credit. I don’t know who said this, but I love it.
Be creative today.
Somehow, I went from a boiled supper (weird I know) to barley soup for this Irish holiday. Could be that I’m obsessing over Grist and Toll’s soda bread recipes, and soup is the perfect pairing for a proper dunk. (Regular flour will also work in these recipes, although I haven’t tried it. I also love this James Beard Soda bread recipe with tried and true results) Roast up some garlic and use it like butter. For dessert? Guinness milkshakes. Make mine a chocolate.
Prep time: 45 minutes Cooking time: 50 minutes Serves 10 (2 1/2 quarts)
3 tablespoons olive oil, divided
1/2 cup uncooked barley, soaked overnight if desired
6 cups water or vegetable stock
1 teaspoon sea salt
1 yellow onion, diced
6 garlic cloves, minced
2 bay leaves
2 teaspoons chopped fresh rosemary 1/2 to 1 pound mushrooms (any combination), sliced or diced into bite-size pieces, including stems
2 celery stalks, diced
3 carrots, diced
3/4 cup sherry, Marsala, or red wine
1/3 cup white or yellow miso
1 teaspoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon freshly ground pepper
If you soaked the barley, drain it (no need to dry it). Sauté barley in 1 tablespoon olive oil over medium heat until you can smell it toasting, about 2 minutes. Add to soup pot, stir in water or stock and salt, cover, and bring to a boil.
While barley boils, sauté onion, rosemary, and bay leaves in remaining 2 tablespoons olive oil in a large skillet on medium-high heat until soft and translucent, about 6 minutes. Add garlic and sauté until lightly browned, about 3 minutes. Add to the boiling barley in the soup pot. Sauté mushrooms in same pan over medium-high heat and add to pot when they start to brown. Add celery and carrots to the soup pot and reduce heat to simmer. Deglaze the sauté pan with wine, scraping up any tasty bits on the bottom. Cook over medium-high heat until reduced by half, about 8 minutes, and add to pot. If the barley was soaked, it should be soft and ready. If it was not soaked, continue simmering until soft, about another 20 minutes, scraping the bottom of the pot to avoid sticking after 10 minutes. Remove pot from heat.
In a small bowl, whisk together miso and a scoop of liquid from the stockpot. When smooth, add back to the stockpot, with vinegar, sugar, and pepper. Stir, taste, and add salt and/or pepper if desired, keeping in mind that miso is salty!
How to roast garlic:
Preheat oven to 350*. place many, many cloves of peeled garlic into a shallow pan. Add some fresh or dried herbs that you love. I add a splash of coffee for color and flavor. Add enough olive oil to cover about 1/2 way up the cloves. Roast until golden brown, about 30 minutes. Keep whole in olive oil in the fridge, or puree and use as a spread, or swirl into any savory recipe for another layer of flavor.
Photos by David.
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