1. I received this Tea/Coffee Tumbler as a Christmas gift. I’ve had a lot of loose leaf tea that I wasn’t able to drink “on the go” because it required too many pieces and cleaning-up. This solves all of those problems with a removable mesh tea infuser that you just put the loose leaf tea in, add hot water and go (or you can remove it and fill with coffee to the brim)! I love it. (picture source)
2. I just finished reading Bossypants. This book made me laugh out loud more than any other book I have ever read, and I’m pretty sure I read about half of it aloud to my husband so I could share the jokes with someone else. Warning (mom): there is a bit of (mostly good-natured) crude humor. Have you read this?
3. The sunny 50 degree days in January are gone. We’re back to soup weather. You need a big bowl of this Vegetable Barley Soup to warm-up with. Trust me. K?
Vegetable Barley Soup
Keywords: soup/stew vegetarian vegan mushrooms barley
Ingredients
- 2 tbs. olive oil
- 1 onion, diced
- 1/2 cup carrots, chopped
- 3 celery stalks, chopped
- 1/2 cup sliced button mushrooms
- 2 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup barley
- 2 bay leaves
- Oregano, to taste
- Salt and pepper, to taste
Instructions
1. Heat olive oil over medium-high heat in large pot. Add onion and cook 3-5 minutes. Add carrots, celery and mushrooms and cook 3 minutes. Add garlic and cook 1 minute.
2. Add in broth, barley, bay leaves and oregano. Season with salt and pepper. Bring to a boil, reduce heat and simmer 1 hour, until barley is tender. If barley absorbs too much liquid, add 1 cup water. Serve warm and enjoy!
~What has been the best book you’ve read lately?
