I accidentally made this soup with bulgur wheat instead of barley once but it’s also similarly delicious. This soup is one of those hearty, thick soul satisfying things that sticks to your ribs and is perfect on a chill fall or cold winter afternoon. I cooked it down so that it was incredibly thick but you can stop it well before this point if you like a looser soup.
Continue reading
Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see the food I actually made on Friday when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
Continue reading
For whatever reason whenever I find scone recipes they’re always covered in some sort of frosting or topping and it feels like the only reason to do that is if you dry out the scones so much that you need a goo on top to retain moisture. Well, the original recipe for these scones also had a chocolate frosting and I just don’t think you need it at all especially with how much ooey-gooey chocolate is inside. At the worst you can warm these up for 15-20 seconds in the microwave to get a softer texture right before eating.
Continue reading
Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see the food I actually made on Friday when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
Continue reading