Soup season.
Truth: Soup season is OVER.
I crave a steaming bowl of soup when there’s a chill in the air. A pot of soup bubbling on the stove goes with with a fire in the fireplace and slippers on my feet. Those days are gone now, (at least until September). With sun on my skin and bare feet, it’s been all about the grill lately- which is why it took me a week to get around to trying a new recipe I tore out of Cooking Light. A recipe for SOUP.
Something about the Chicken Noodle Bowl seemed fresh and light. This wasn’t stick-to-your-ribs kind of soup. It sounded warm weather-appropriate. Last week, we gave the grill a break. I added more veggies to the pile of ingredients called for in the recipe and dove right in!
First, I got some brown rice spaghetti noodles going on the stove. Next, I chopped up garlic, ginger, red onion, red bell pepper, yellow bell pepper, sugar snap peas, and two kinds of mushrooms. Ginger makes any recipe taste fresh, doesn’t it? Yum!
Next, I drained the pasta and set it aside. I chopped up one big chicken breast, seasoned it with some garlic salt, and browned it in a little olive oil on the stove. The late afternoon light made the trees glow.
The chicken came out and half of the onion went in, along with MANY shakes of crushed red pepper. After a couple of minutes, I added half of the ginger and garlic and let it all soak up some of the chicken flavor in the pan.
It was time to add some liquids and make this a soup! First came some chicken stock, then some water. On a whim, I poured in the rest of my glass of wine. I scraped the browned bits of yummy off of the bottom of the pan, put a lid on it, and let it simmer away for 15 minutes or so.
I poured some sesame oil in a small soup pot and let it warm up. Do you cook with sesame oil? It’s got a serious nutty flavor that goes well in Asian cooking. I added the rest of the onion, the bell peppers, and the mushrooms and sautéed them for awhile (seasoning with garlic salt). Once the mushrooms had softened and cooked down a tad, I added the rest of the garlic and ginger. Between the stock on the stove and the veggies sautéing away, the kitchen smelled heavenly!
I chopped up some green onion and set it aside. It was time to add the liquids to the veggies, so I placed a strainer over the soup pot and poured it right in.
Just a few more additions! A tablespoon of sugar, a tablespoon of soy sauce, and the chicken. Right before serving time, I stirred in the sugar snap peas and some of the green onions. I didn’t let them cook too long so they’d keep some of their CRUNCH.
To serve, I placed some noodles in the bottom of the bowls and ladled the soup right over them. Some green onion for garnish, a shake of sesame seeds- SOUP’S ON!
For a brothy soup, the Asian Chicken Noodle Bowl is super filling. The extra veggies added texture and tasted fresh, brightened up by the ginger-garlic flavor. I swirled some Sriracha sauce into my bowl for even more heat. Scrumptious! John’s the one who said that we should eat this soup all year long- it was light enough for a summer day.
And that’s a good thing. Because the big sun is here to stay- and there are plenty of leftovers. Maybe soup season ISN’T over, after all.
Asian Chicken Noodle Bowl (adapted slightly from Cooking Light)
You’ll need:
- 5 ounces skinny pasta (spaghetti or linguine)
- 2 tablespoons olive oil
- 1 large chicken breast, cut into 1-inch cubes
- 1 small red onion, chopped
- 2 tablespoons fresh ginger, peeled and finely chopped
- 2 tablespoons garlic, finely chopped
- 1 teaspoon crushed red pepper
- 3 cups chicken stock
- 1 ½ cups water
- ½ cup dry white wine
- 1 tablespoon sesame oil
- 1 ½ cups sliced mushrooms (I used Italian brown and shiitake)
- ¼ cup sliced red bell pepper
- ¼ cup sliced yellow bell pepper
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- ¾ cup sugar snap peas, cut diagonally in half
- 3 green onions, chopped
- Garlic salt to taste
- Sesame seeds for garnish
Cook pasta according to package directions. Set aside.
Heat a large saucepan over medium heat. Add 1 tablespoon olive oil; swirl to coat. Add chicken and sauté until browned. Remove and set aside.
Return pan to medium high heat. Add 1 tablespoon olive oil. Add half of the onion, then half of the ginger and half of the garlic. Add crushed red pepper and a little garlic salt. Cook for a few minutes, then add the chicken stock, water, and wine. Bring to a boil, scraping the pan for the browned bits. Cover and simmer for 15 minutes.
Heat sesame oil in a small soup pot over medium high heat. Add remaining onion, mushrooms, and bell peppers. Sauté for five minutes. Add remaining ginger and garlic, and sauté for a couple of minutes. Through a strainer placed on the soup pot, pour the liquid over the veggies. Discard the solids in the strainer. Add the chicken, soy sauce, and sugar to the soup. Taste and adjust seasonings.
Stir in sugar snap peas and most of the green onion. Cook for 3 minutes. To serve, place pasta noodles in a bowl and ladle soup over them. Garnish with green onions and sesame seeds. Serve any time of year. It’s always soup season. YUM!
**Check out the FOOD BLISS link above for all of my culinary adventures (and a list of recipes)!**
Wild and wind blown.
Does it seem like I’m always on the go? Sometimes it feels that way to me. As much as I love HOME, I have a bit of a restless spirit. And guess what? I’m off to ramble a little more.
I’m Colorado-bound again! Cholula will sit shotgun. John’s meeting us there for some time with family, friends, and fun in the San Juan Mountains. This time of year is basically perfect in Durango. Yahoo!!
I’ll be checking in every couple of days, instead of my usual radio-silence. If you’ve got the itch to wander like I do this time of year, click on the Travel Bug link above. It’s got something like 40 links to the different adventures we’ve enjoyed over the last handful of years. Even if you can’t hit the road today, you can escape for a while… and, hopefully, be inspired for YOUR next trip!
Follow me on Instagram (@mrshowiepc) for bits of the trip along the way (#COroadtripbliss). Have a bliss-y week!
“It is good to have an end to journey toward; but it is the journey that matters, in the end.” – Ernest Hemingway
Bliss bits 5/15.
It’s BLISS BITS Wednesday!
The hardest part of today? Choosing which happy photos from this week to share with you. I’m feeling particularly blissful lately! There is so much to be grateful for in every little thing. Take a peek at some of my itty bitty joys.
Puppy snuzzles never get old.
Wisdom in a magazine ad.
Love.
The squirrels have returned to the yard- and are torturing Cholula.
A portrait of John on skis by his nephew. Sweet hair!
Fabulous art arrived!
There are a lot of hikes happening these days.
Watching a storm roll in.
Oven fries are perfect with grilled burgers!
I’ve been loving this purple bloom on the patio table.
An almost-engaged me and a teeny Cholula!
Big sky.
Vitamins, Chinese herbs, and supplements.
Crazy pink clouds on date night.
I had a LOT of fun with the new photo-edit app from A Beautiful Mess!
You can do all sorts of fun things with the app. I might be addicted.
A private moment with her beloved tennis ball.
Fluffy cloud view from the porch.
She’s smarter than we think.
Sunset dining.
Backyard beast.
We visited Cholula’s favorite pond for the first time this year!
She did a lot of this:
And some evidence that we MAY be responsible for spoiling our dog from the start:
I pulled this beautiful image from Pinterest. Live in the sunshine.
You know. Just the usual bliss.
**Follow me on Instagram (@mrshowiepc) for more bliss-y bits!**
Al fresco everything.
When I woke up on Sunday, spring was here.
Not a teaser spring day with a snowstorm brewing. For real this time. Full of light, throw open the windows, bare feet in the grass- THAT kind of spring. It took longer to reach Park City than we were used to when we lived in Salt Lake. That might be why it felt like unwrapping a gift as I walked around our yard, greeting each happy plant and squinting a smile at the morning sun.
John made a scrumptious breakfast for us (new title: Hashbrown Champion). With his new job in full swing, we have started to truly cherish weekends again- a couple of big, wide open days together in a row. And this weekend? The theme was AL FRESCO. Whatever we were doing, we wanted to do it outside.
We lingered at the table on the back deck after breakfast, savoring the feeling of dining outdoors. With weather like this, our day was centered around the yard and garden. A trip to Home Depot for patio storage and tree-trimmers (I snagged myself a hummingbird feeder!). A drop-in at the local nursery to scope out front deck herb garden containers. Building patio furniture while Cholula napped offered moral support.
By the time dinner rolled around, we scrapped the Thai noodle bowl recipe I was going to try in favor of something- anything- on the grill. In honor of Mother’s Day, John made a delicious batch of Peep’s grilled chicken sandwiches. The sun melted into a watercolor painting in the sky. We filled and lit two gorgeous hurricane lamps that were a wedding gift from John’s Aunt BoBo, opened a nice bottle of wine, and clinked glasses to amazing mothers. There was a slight chill in the air after the sun went behind the hill, but just pulled on sweatshirts and dined by candlelight.
The best part?
When I woke up on Monday, spring was still here.
Fabulous.
Friday was…well, it was pretty fabulous.
John was out and about all morning with meetings. I was working at my desk, sipping beloved coffee in my pajamas, when I realized that something was missing: the usual toy-centric nudge from Cholula’s nose every few minutes. As any parent (dog or human) knows, silence is not good. I checked her favorite nap locations- the front porch, under the bed- and finally found her in our bathroom, doing this:
She was frozen in place.
Upon further investigation, I discovered the source of her focus.
This chubby little ground squirrel was pretty brave. After a solid 40-minute staring contest with Cholula, he inched closer. My tortured dog just stared, crooked ears on point (well, one of them), and watched.
I felt sorry for my patient companion, so Cholula and I headed out the front door to embark on my first “loop” of the season. The Loop starts and ends at our house, and is part neighborhood stroll, part hiking trail workout. I paused to admire the plants in our yard that have exploded back to life. Dear springtime: I love you.
We headed down the street, Cholula leading the way. The weather in Park City has been STELLAR. The sky on Friday was a deep blue, with just a few fat clouds floating in it. The neighborhood golf course has greened up beautifully, and the creek that flows through it is full. The mountains in the distance still have a sprinkling of snow on their peaks. Gorgeous.
As we reached the end of the street, we made a hard right onto the trail that leads to a popular biking route called Flying Dog. The trail runs parallel to the road for a few minutes, then switch-backs up the hill. I love it because it’s a steady incline, all the way home.
Despite the bluebird day and the gathering of cars at the trailhead, we were only passed by one mountain biker. The trail was ours. The sun was unexpectedly hot, so I welcomed the chances to pause for photos of elk prints or wildflowers. A giant cloud blocked the sun’s heat for some of the hike.
The higher we climbed, the better the views got. A glance to my right showed off the snowy tops of of Mt. Eyre, Summit Park Peak, and Murdock Peak. Looking ahead, I spied the still-white ski runs of Deer Valley and Park City Resort.
The hillside was carpeted by fresh, new grasses and gray-green sage. Yellow and blue flowers dotted either side of the trail. I made a mental note to check my “Wildflowers of Utah” book when I got home.
I attempted another Mama-doggie photo shoot. I failed another Mama-doggie photo shoot.
Once the trail starts to even out, I know we’re almost home. Cholula was heading down the hill before I realized we were there.
Heading off-trail toward our house is harder than it looks- the top of the hill is pretty steep. But there’s a recognizable trail, left by the big herd of elk who frequent the hillside, so I zig-zagged my way down it.
The first Loop of the year: perfect.
Later, I spent a heavenly chunk of time on the front porch with a glass of wine and a book.
John was just finishing up his work day, and we decided to move happy hour to the backyard. I set up shop on the chaise, watching significant thunderclouds move in.
It was right about the time John opened the back door to join me that the fat raindrops splashed on my cheeks. Poor guy. We sat inside, watching the storm, before heading into SLC for a fun little date night.
Our first stop was the Utah Museum of Contemporary Art, where a friend of mine from college was showing some of his photography. The UMOCA is cool. You can enjoy a local beer or a glass of wine before enjoying all kinds of interesting art. Jim’s photos were stunning (John’s in front of one of them), and we caught a hug from him before heading out to eat.
The early evening light was kind of magical. The sunset reflected off of the leftover storm clouds, casting a pinkish hue over the city- we even spied a mini-rainbow outside of Pallet.
The vibe in Pallet is cozy, urban, industrial- brick walls and exposed lightbulbs are juxtaposed by homey touches like a velvety couch and plenty of candlelight.
We thoroughly enjoyed a scrumptious meal and a delicious bottle of wine while the last bits of daylight disappeared outside. I love the time of year when the days are long and dinnertime is late.
After some kind of oatmeal walnut miracle, our check was delivered in a vintage book (1904!). We sipped our last gulps of wine and coffee before heading back up the hill.
I make a point of being grateful- for little things or big. But really- what a lovely day. Days like Friday make me feel extraordinarily lucky.
Life is good.
I’ll never be like her. Oh, wait…
“You’re JUST like your mother.”
Don’t you feel like you’ve heard that line on TV or in movies a lot? It’s usually meant as a rolling-eyes insult of some kind, from a husband to a wife- and prompts steam to come out of the wife’s ears. The mother-daughter relationship is tricky. I’d bet that most women grow up thinking, “I’ll never be like her.” And then, one day, they’ll say or do something and stop short, realizing the inevitable has happened.
My mom grew up with two older brothers, which explains why she’s tough as nails. I never questioned the fact that if someone crossed me, she’d hunt them down- she told me as much. It took a long time and some adult years of my own under my belt to realize she’s really just a big softie (I’m onto you, Mom) with a fierce love for her kids. When we’re together, our family moves as a pack- a somewhat overwhelming freight train of games and laughter and food and drink and love. And, whether we realize it or not, my mom is responsible for it all. She’s absolutely the GLUE.
I always say I take after my Dad. It’s true- we’re alike in a lot of ways. But the truth is, I’m a lot like my mother, too. Last year, this is what I said on Mother’s Day: “We haven’t always gotten along. We had the typical torturous mother-daughter love/hate period in my early teens. I’m becoming more like her as I get older. If you told me that at 15, I would have thrown something at you, but I know now that I’ll be lucky to stay that course.” We were never mother-daughter buddies. She wasn’t my best friend- she was my MOM. I thought she was way too strict. EVERYTHING had to be a life lesson. She was always involved, whether it was as my girl scouts co-leader or driving a load of giggling girls to cheerleading camp. As an adult, I realize how lucky I was to have a loving, present mom.
There are so many parts of me that come from my mom, like my love for homey-camping and secret desire to have a farm full of animals (Dad is laughing). Here are a few things I’ve learned from my mom over the years.
Think of others before yourself. My mom is the ultimate hostess, the self-sacrificing mother, the endlessly supportive wife. She taught me through her actions that empathy for others is invaluable- to them, but also to ourselves.
Family is the most important thing. We are a family of traditions and memories and nostalgia. It’s torturous for my mom that her kids don’t live next door. Or in her guest room. And I’m not kidding: don’t hurt me. She’ll find you.
Fresh flowers are necessary. Whether it’s on her countertop at home or on her picnic table at a campsite, my mom is big on fresh cut flowers. Now I find myself always having colorful blooms in my own home, and the first thing I do at a new campsite is fill a tiny vase with wildflowers. Flowers feel like HOME to me.
Bring a camera with you. Everywhere. I take a lot of pictures. (Captain Obvious strikes again.) I keep a point-and-shoot camera in my purse. I’m the one people roll their eyes at when the camera comes out- and then thank later for documenting the event. My mom ALWAYS has a camera in my face- even before coffee- and because of that, we’ll have lots of memories to enjoy in years to come.
Life doesn’t have to be perfect to be happy. We aren’t the Brady Bunch. Things break. Wine gets spilled. Rolls get burned on holidays. Dads back into classic Porsches in the driveway with a dualie truck. Wedding rings end up in the concrete driveway while it’s being poured. We get frustrated with each other, but we never stop loving each other. And we have a lot of really good stories.
Wherever you are, make friends. My mom will literally walk up and start talking to anyone. In the time it might take me to go to the restroom, she’ll be talking to the couple at the next table about deer in her garden or something. More often than not, her kindness will result in a recommendation on what to order or the discovery of a mutual friend or an offer of season tickets to a Broncos game. Her confidence is inspiring, and the world is way too small not to be friendly.
Get dirty. Be silly. The best times are the ones when you have dirt on your face or smell like fish or make a fool of yourself playing charades after one glass of wine too many. Life should be FUN, which generally means the opposite of tidy.
I think the best thing about my mom is that in my 38 years of life, she’s never made me feel anything but capable, intelligent, and cherished. She’s absolutely my biggest cheerleader. I know I’m a bit of a mess, but to my mom, that mess is perfect. As John and I enter what we hope will be the parenthood part of our lives, I can already tell you what kind of mom I’ll be. I’ll be too strict. I’ll try hard to use experiences to teach my kids what kind of people to be. I’ll be involved in every activity, whatever they are. And if my kids don’t like it, I’ll just blame it all on Grandma.
One thing I know is that my kids will never, ever question their worth. They will know that they are loved.
In that way, I will be proud to be JUST like my mother.
Happy Mother’s Day to my Mama, and all of the Mamas out there!
Pulled Pork Carnitas Tacos with Spicy Slaw.
Growing up in Southern California means my love for Mexican food is a given.
We lived in an area near groves of avocado trees, with stands by the side of the road selling them cheap. My mom would make simple, delish guacamole (that we kids wouldn’t eat- it was green and weird!). Chips and salsa graced every happy hour display, and remains one of my favorite snacks. Our babysitter and dear friend made tamales from scratch in big batches that filled our freezer. We drove across town to a restaurant called Dario’s fairly often for dinner, where I was a tamale or enchilada kind of girl. As I got older and braver, I started exploring new flavors on Mexican menus. Rich mole sauces. Cheesy stuffed rellenos. Chile verde. And a true favorite: pork carnitas.
In Spanish, “carne” means meat, and adding the “-ita” makes it little. LITTLE MEATS. How cute is that? Carnitas are a juicy, tender hunk of fall-apart pork. At a restaurant, it’s generally served on a plate with tortillas, pico de gallo, guacamole, maybe some rice and beans on the side. It shreds easily, and part of the fun is scooping your preferred accompaniments into a tortilla and constructing the perfect carnitas taco. It’s pretty likely that when John and I go out for Mexican food, ONE of us is going to order carnitas. Positively scrumptious.
I came across a recipe for carnitas right before I left for my weeklong California Adventure. Yum! I’d make a big batch of carnitas, make tasty tacos for our dinner, and pop the leftovers in the fridge for my temporary bachelor. (I didn’t realize at the time that it would be ALL he ate for a week, but whatever.) I was surprised at how few ingredients were needed- just the meat, some citrus, some seasonings, and onion.
I’d asked the butcher to cut the pork butt into chunks for me- the hard part was done for me! I heated up the oven and quartered the onion. The meat and the onion went into an oven-safe pot on the stove.
Next, I squeezed in the juice from an orange into the pot and tossed the peels right in, too. Some fresh lime juice followed, and then some water- enough to just about cover the meat. This was TOO EASY.
I tossed in a couple of bay leaves, and then some generous spoonfuls of cumin and oregano. I added a few shakes of crushed red pepper for heat, and some salt and black pepper. Guys, THAT’S IT.
Once all of the ingredients were in the pot, I turned on the heat to medium-high brought it to a simmer. Then I put the lid on the pot and transferred the whole shebang to the oven, where some magic happened for about two hours.
While the pot was in the oven, I started working on a spicy slaw to go in the tacos. I kept it pretty simple, using bagged coleslaw.
Equal parts mayo and sour cream, lots of spicy seasonings like chili powder, a little bit of lime juice, and plenty of Cholula. You know how we feel about Cholula around here!
After a couple of hours, it was time for the next step in the carnitas process. I brought the pot out of the oven and removed all of the meat with a slotted spoon, placing it on a baking sheet lined with tin foil.
Next, I removed the onion, oranges, and bay leaves from the pot. They’d done their duty. Only the juices remained. I boiled the juices on high heat while I took a fork and knife and gently pulled the chunks of carnitas apart- not fully shredding them, but creating smaller chunks. According to Cholula’s face, so far, so good.
The semi-shredded meat went back into the pot of juices, which had reduced into a thicker sauce. I stirred it all together into a juicy, meaty mess, then poured it all back onto the baking sheet. It went into the oven and broiled for a few minutes, getting crispy and browned. Cue drool.
While the carnitas were browning, I added the spicy sauce to the slaw and prepped some taco toppings- fresh tomatoes, cilantro, and big slices of creamy avocado.
When the carnitas were crispy-ish, I took them out of the oven. We made our tacos nice and fat, and served them alongside some tasty rice from the local Mexican market. Gorgeous!
The carnitas were beyond tender, and very juicy- but the little crunch from the crispy parts were the best. This recipe would be ideal to make for a big get together- a summertime carnitas party (margaritas required)! I’m not sure how John ate his carnitas leftovers, but it couldn’t have been better than in these tacos. I left for my trip the next morning, and I’m jealous that he got to eat them more than once.
I wonder how soon is too soon to make them again…
Pulled Pork Carnitas (from Barefeet in the Kitchen)
You’ll need:
- 4 lbs boneless pork shoulder or butt, trimmed and cut into 2 inch cubes
- 1 onion, ends cut off, peeled and halved
- Juice of one orange (save the halves)
- 2 tablespoons lime juice
- 2 cups water
- 2 bay leaves
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper
- 1 generous teaspoon cumin (I probably used closer to a tablespoon)
- 1 generous teaspoon dried oregano
- Crushed red pepper to taste
Adjust rack to the lower middle of the oven. Preheat oven to 300 degrees. Combine all of the ingredients (including orange halves) in an oven-safe pot with a lid. Bring the pot to a simmer over medium high heat, then move the pot to the oven and cook for two or more hours.
Remove the pot from the oven and switch the oven to broil. Use a slotted spoon or tongs to remove the meat from the pot and set on a baking sheet lined with foil. Remove and discard everything else in the pot, leaving only the liquid. Place the pot over high heat for 10-20 minutes. Boil until the liquid reduces and becomes syrupy, leaving about a cup of liquid in the pot.
While the liquid is reducing, use a pair of forks to gently pull each piece of pork apart into a few pieces. Once the liquid has reduced, place the pork back into the pot and gently mix the pork and juice together.
Transfer the coated pork back onto the baking sheet in one layer. Broil the meat in the oven for 6-8 minutes until it is browned and crispy. Serve immediately.
Spicy Slaw
You’ll need:
- 2 cups bagged coleslaw
- ¼ cup mayonnaise
- ¼ cup sour cream
- Tablespoon of Cholula
- Teaspoon each of chili powder and cumin
- Juice of one lime
- Garlic salt to taste
Combine all ingredients besides the slaw in a bowl; taste to adjust seasonings. Pour over the coleslaw and mix well. Serve inside the amazing carnitas tacos (or any taco). YUM!
**Check out the FOOD BLISS link above for more of my culinary adventures (and a list of recipes)!**
Happy accidents.
I love happy accidents.
You know, when you have a particular scenario in mind, but then something unexpected happens- and the situation turns out better than planned. That happened last July, when John and I tried to go on a hike but ended up rescuing a lost, injured dog. I continually surprise myself in the kitchen- the good stuff usually happens when I mess up and have to improvise. Even my marriage to John wasn’t in my “master plan” – but it’s absolutely where I’m meant to be. I’ve learned that if I keep an open mind to the possibilities in any given situation, I give myself the opportunity to be pleasantly surprised (instead of disappointed). Expectations decrease joy.
My day was wide open on Sunday. I recently designated Sundays as my day off from the blog, and John was out of town. The weather was decent, and Cholula was bored- we both needed fresh air and exercise. It was a day ripe for adventure. I didn’t exactly have a plan, so I packed the car with “just in case” items: a blanket, some hiking shoes, a few dog towels, warm layers, and a bag containing my new book and my camera. My trusty co-pilot is always up for anything.
As we left our neighborhood, I turned the car eastward. I had a blurry idea that mostly involved Mexican food and a margarita at Taramuhara in Midway- it was Cinco de Mayo, after all. Ahead of me, the snow-capped mountains tickled a huge blue sky. I sang along with the radio and hoped the weather would hold for at least an hour or two.
I saw a sign for a trailhead to Dutch Hollow, so I drove down the dirt road to check it out. Multiple mountain bikers and a few horse trailers confirmed that this was not the trail for us. I decided to see if the road that went over Guardsman Pass into Park City was open yet- maybe we’d find a sun-filled meadow, where I could read and throw the tennis ball for Cholula.
The gate was still padlocked for the season, so I decided to walk up the vehicle-free road for a while. There were a couple of cars parked there, but I didn’t see anyone at first. Then, I spotted a family and wagging dogs, ending a hike on a dirt trail off of the paved road. That’s where we wanted to be.
Green grass lined the trail, and new growth was sprouting all around us. Cholula’s nose went into overdrive. I stopped now and then to take photos of the springtime flowers or read one of the Wasatch Mountain State Park signs describing the native plants and trees. I had no idea where the trail would lead, but it was mostly shady and followed a trickling stream, so we kept going.
A kind woman named Chrissy passed by with an Australian Shepard fur-ball, stopping to chat while the dogs romped. She described her favorite loop to hike on this trail system before moving on. The sky was clear and blue, and Cholula waited patiently for her slow human to catch up. She led the way through grassy fields, over old wooden bridges, and through groves of trees just starting to display their green buds.
We followed Chrissy’s suggestion, stopping here and there for a rest or a sip from the stream. On the exposed back end of the loop, though the snowy peaks in the distance were shaded by thick clouds, I wondered if my sunscreen was working. By the time we passed through the locked gate again, a storm was brewing on all sides of us.
What a lucky day! We’d found a quiet, dog-friendly trail, met a woman who directed us toward our ideal hike, and enjoyed warm sunshine the whole time. I could swear that Cholula was smiling as we drove past a flock of llamas toward my intended lunch spot.
It was closed.
After such a lovely morning, I didn’t let this bump in the road ruin it. Instead, I stopped in to one of our favorite restaurants for a plate of Cinco de Mayo-worthy street tacos. They were Korean, but I figured they still counted. And they were scrumptious!
The storm held off just until we got inside the house. Cholula and I dozed on the couch, lulled by the pat-pitter-pat of the rain on the roof. Little happy accidents. Being open to whatever the day had in store resulted in more fun than I’d expected. The only thing missing was my husband.
Oh, and that post-hike margarita.
I’ll save that for my next unexpected adventure.
Bliss bits 5/8.
It’s BLISS BITS Wednesday!
As I sit at my desk, the patio door is open and the sweet song of some neighborhood birds is my soundtrack. Some days, every little thing makes you smile. Here are the little bits of happiness from the last week!
First, I was honored by fellow bloggers with two awards this week. Thank you to The Girl Who Blogs and The Traveluster for including me in your lists- it means so much!
Now, on to the bits…
The springtime sky has been lovely lately.
Sweet Winnebago! Daydreaming about the season’s Betty adventures.
This 1961 ‘Vette sounded even better than it looked. **Swoon.**
Nose lick!
Lemon zest made this pasta super fresh!
I was pretty excited about this braid.
Weather warm enough to kick it in the backyard!
I spy a beggar. (The ears get me every time.)
A hiking dog is a happy dog.
Hot hubby got to go zip-lining on his business trip!
Gluten-free brownies are healthy, right?
Teensy periwinkle flowers are everywhere right now.
Spring storm ahead.
It’s like “Where’s Waldo?”…but with Cholula. Do you see her?
View from my desk.
Prettied-up toes and bare legs! (I need a tan.)
Beautiful tulip petals.
Date night prep! So over the bangs…
Reason 894 why I love John: he sings along to YAZ.
I woke up to this today.
Morning coffee. Life is good.
You know. Just the usual bliss.
**Follow me on Instagram (@mrshowiepc) for more bliss-y bits!**
Flying solo and too much garlic.
I’ve been flying solo for four days.
John’s been on a business trip, so my only company around the house has been my (somewhat spoiled) crooked-eared sidekick, two overly aggressive magpies that are ravaging my bird feeder, an unseen creature in the driveway at night that is probably a giant porcupine, and a rather large spider (who is still lurking in the kitchen somewhere).
John returned late last night, and I’m so glad he’s home. I have more sympathy for his temporary-bachelor ways during my weeklong trip to California. I actually enjoy time by myself, but when you’re accustomed to being part of a duo, “me time” can be an adjustment.
I’ve learned that the trick to making the time go by quickly is to stay busy. I brought out all of the outdoor furniture to the patio. I potted some new plants. I tried (and failed) to tire out Cholula with the tennis ball multiple times. I did a lot of writing and worked on the blog. I got caught up on nagging chores around the house. I watched a few movies. I explored a new hiking trail, finished my book, and started another one.
Cholula’s a great companion, and my days were pretty full. But by the time I’d microwaved spring penne leftovers for three meals in a row, I realized it was time to get busy in the kitchen.
First, I had a pile of lemons that I didn’t want to go to waste. While I was in California, Nancy told me that her mom used to juice lemons and freeze the juice in ice cube trays to use for by-the-glass lemonade later- just add water and sugar or honey.
I totally did that. Brilliant!
(Please note my husband’s box of Steak-Umms in the freezer.)
Remember when I mentioned that Nancy had served a side dish with dinner one evening, a sort of barley-pea-feta-garlic-herb salad? As I’ve said before, she’s one of those cooks who opens the fridge, pulls things out, and somehow magically combines them into something scrumptious. She doesn’t really use recipes. When I asked her how she made the barley-pea salad, she attempted to write it out for me. The recipe includes lines like, “I think I put in about a tablespoon…” and “Add as much as you like!” There are very few measurements and it ends with this sentence: “Aaaaand, THIS is why I don’t write out my recipes… cuz it’s all, ‘Um, just add as much as you think will taste good!’”
Spoken like a true chef.
I deciphered her notes, made a few tweaks, and dove right in. This would be my first date with barley, which looked similar to brown rice. I cooked it with chicken stock for extra flavor!
While the barley did its thing, I prepped the garlic and herbs. I like garlic, so I used two big cloves, mincing it as finely as I could. Nancy’s directions: “The trick is to smash the garlic with the flat side of the butcher knife. It makes a juicy mash, so you won’t bite into a spicy chunk later.”
It was about this time that I realized I couldn’t just eat barley salad for dinner, so I pulled out some chicken breasts and seasoned them up. I hadn’t manned the grill since I made swordfish last June, but my Grill Master wasn’t around!
Nancy said to use any fresh herbs I liked, the more the better. I chopped up some mint and thyme, and pulled a couple of leaves off of my new sage plant. I just love the smell of fresh herbs!
Once the barley was cooked, it was really just a matter of mixing everything together. I snuck a taste of the barley, which had a nice al dente texture. Following the recipe, first went in the peas (“This cools the barley and thaws the peas at the same time- magic!”). Next, the garlic, then the herbs. Salt and pepper to taste, plus I gave it a couple of shakes of crushed red pepper for a little kick.
The feta cheese came next, adding a salty bite. The barley salad doesn’t have a dressing, so I drizzled some olive oil over it, then squeezed in half of a lemon. As I stirred, the warmth from the barley softened the feta just a tad. It mixed with the oil and lemon and became slightly creamy, almost like a light dressing.
My chicken was looking good- grill success! I sliced it up, gave it a squeeze of lemon juice, made myself a pretty plate, and sat down to dinner. Not bad for a solo meal at home, right?
With dinner, the barley salad was still warm. It would be perfect for a picnic, because it’s just as delicious cold (which I discovered when I ate the rest of it for breakfast). I really like the barley’s slightly chewy texture, too!
Next time, I’ll add more herbs, maybe a bit more feta- lemon zest would also be yummy. Oh, but less garlic. I could have repelled vampires that night. Maybe it was a good thing that John wasn’t there.
Scratch that. It’s always better when we’re together- garlic face and all.
Nancy’s Barley-Pea Salad with Feta and Herbs
You’ll need:
- ½ cup barley
- 1 cup chicken stock
- 1 cup water
- ½ bag of frozen peas
- A tablespoon each of chopped mint, thyme, sage, oregano
- 1 clove garlic, minced and smashed
- ½ cup crumbled feta cheese
- 1 tablespoon olive oil
- Juice of one half of a lemon
- Salt, pepper, and crushed red pepper to taste
Combine the barley, stock, and water in a pot. Simmer for at least 30 minutes, or until the liquid is absorbed.
Place the cooked barley in a large bowl. Add the frozen peas. Stir in the garlic mash and the herbs. Season with salt, pepper, and crushed red pepper to taste.
Add the feta cheese. Drizzle olive oil over the barley and squeeze in the lemon. Mix it all together and adjust seasonings if necessary. And remember: add as much of anything “as you think will taste good!” YUM.
