What I didn't show you however, was a moment any mother would detest to experience with their 5 year old.
A moment of frustration.
I can't figure out if it's the sheer annoyance of me with my camera, or the fact that I took over walking the dog after he decided that 45 pounds was no match for him.
You make the call.
As we lugged our tired behinds back in our home, lunch was just around the corner.
What I didn't show you was Avery had her usual bean burrito, but I on the other hand had something far more exciting.
|Pearl Barley Salad|
This salad is similar to other pasta salads without the pasta. I had a half bag of pearl barley in my fridge and with other inspired ingredients I knew I could pull off a really good lunch.
|Notice the olives and cheese all in one. Take advantage of the olive bar at you local grocery store.|
|Cook and drain barley|
|Mix and set aside vinaigrette|
|Quarter tomatoes and halve olives|
|Mix all together|
|Fold in cheese|
Barley Greek Salad with
Red Wine Vinaigrette
For the salad
1 cup pearl barley(i used Arrowhead mills organic brand)
32 oz quality vegetable stock(about 4 cups)
1 cup cherry tomatoes, quartered
1/2 cup olives, halved(I got mine at the olive bar)
1/4 cup feta cheese(cheese came with olives at olive bar)
For the vinaigrette
2 Tb red wine vinegar
1 tsp Dijon mustard
2 Tb olive oil
2 Tb fresh mint, chopped
1 Tb fresh dill, chopped
salt and pepper
In a medium size sauce pot put 1 cup barley and the whole box of veg stock. Stir and bring to a boil. Turn down heat and simmer uncovered for about an hour.
Meanwhile put all vinaigrette ingredients in small bowl. Season with salt and pepper, whisk and set aside.
When barley is tender yet still has a little firmness in center drain and let cool a few minutes. Put tomatoes and olives in medium size bowl. Then add semi cooled barley and vinaigrette. Combine the ingredients and gently fold in cheese. Serves 4
Note: As with usual pasta salad, it's even better the second day.