Saturday, February 28, 2015

Off On A New Adventure!

Hold onto your hats ladies and gents!  We are off on a new adventure!
I have been keeping a little secret...we had an offer on our house about a month ago and I didn't tell you.  Last time I told you in October the offer fell through.  So this time I waited until we closed.
We closed on Friday and the good news is that the buyers are letting us lease back from them for at least 30 days.  It is going to take 4-5 months to build our house, so eventually we will be looking for a short term furnished rental.  We will put our furniture in storage, during the building of the house.
Are you ready for the adventure?  We are!!  I am going to bring you guys along with me every step of the way. From the floor plans to the color choices to moving in and decorating.
It is going to take a few days to get things moving.  So sit back, relax and wait for the craziness to begin!

Friday, February 27, 2015

Comfort Food

Just like many of you, we have had ice storms, snow storms and freezing cold weather here in the mountains of North Carolina.
So I thought it was time to make some comfort food. 

I made a big pot of beef barley vegetable soup.
Here is the recipe.
2 Tablespoons olive oil
4 Boneless Beef Short Ribs
1/2 large onion chopped
2 stalks celery sliced
4 carrots sliced
2 cloves garlic minced
2 - 32 ounce cartons low sodium beef stock
1 - 28 ounce can San Marzano Whole Tomatoes, crushed
1/2 cup barley
20 small red potatoes cut in half
1/2 cup each, frozen lima beans, corn and peas (or veggies of your choice)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
Heat olive oil in a Dutch oven or stock pot over medium heat.  Salt and pepper the short ribs and brown on all sides (about 8 minutes).  Remove short ribs to a plate.  Reduce heat to medium low. Add chopped onion, celery, carrots and garlic to pot and cook 10 minutes, stirring often.  Add beef stock, crushed tomatoes and barley to pot.  Add back in short ribs and any juices collected on plate.  Add salt and pepper to pot. Bring to boil, reduce to a simmer and cook for one and a half hours, till meat is tender.  Remove short ribs from pan, let cool slightly and cut into bite size pieces.  Add  short ribs back to pot, along with potatoes, lima beans and corn.  Simmer for another half hour.  Add peas to pot, cook 5 more minutes.  Soup is done!
The perfect soup on days like this....