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Oh-em-gee. I made foccacia bread to go with the beef and barley soup I had on the menu for dinner tonight. The bread requires an 18 hour rise, but wow, it was worth it! It's soft and chewy and oh-so-yummy with the kosher salt and fennel seeds on the top. Num! The soup was good, and a little frustrating, as after 2 hours of cooking on the stove, the carrots are still on the wrong side of al dente, and even the celery still had some crunch. I prefer my vegetables to be on the soft side in soups, so when I do the leftovers, I'll probably cook it a bit longer. The soup itself is delightfully velvety and tomato-y, and the little barley bits reminded me of spaghettios, of all things. I will definitely make it again. :9

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( 6 comments — Leave a comment )
elusivetiger
Apr. 26th, 2009 02:37 am (UTC)
18 hours !!
enveri
Apr. 26th, 2009 03:00 am (UTC)
I know, but SO WORTH IT!! :D The rise actually ended up being more like 24 hours for me, because.. well.. I plopped it into a bowl yesterday and forgot about it til this afternoon. :)
octantis
Apr. 26th, 2009 03:04 am (UTC)
*sits expectantly at your table, napkin tied around his neck*
enveri
Apr. 26th, 2009 03:08 am (UTC)
I have LOTS of leftovers! Let me know when you're coming by! :D
tuftears
Apr. 27th, 2009 08:59 pm (UTC)
You're making me hungry. };)
enveri
Apr. 27th, 2009 10:30 pm (UTC)
:>
( 6 comments — Leave a comment )

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