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Simple dinner tonight- big cheddar burgers and a salad after. Too full for dessert, but I had a taste for chocolate ice cream. Alas, we had none anyway.
San Diego-style shredded beef tacos. This means seasoned chuck roast cooked until it can be shredded with a fork, fresh fried corn tortillas for shells, shredded romaine lettuce, diced tomato, grated cheese, and salsa. They're a lot of trouble to make but I get this homesick hankering for them a few times a year!
We will be watching the TV (Sony Tennis Match in Miami).....I was going to get fried chicken but it didn't appeal to me when I got to the store. I got some thin pork chops which I will cook with the kitchen trinity and serve with rice. I also got a bowl of cut melon and pineapple, and some appetizers....so it will be a very casual meal in front of the TV.
Tonight we have barley soup with Bauernbrot and for dessert an Indian sweet masala tea
2 tbsp butter
2 tbsp olive oil
1 onion finely diced
1 leek finely diced (only the white part of the leek)
3 carrots finely diced
3 stalks celery finely diced
1 bay leaf
5 oz smoked bacon diced(optional)
8 cups chicken /vegetable broth
3/4 cup pearl barley
2 potatoes diced
salt /pepper to taste
1 cup cream
fresh parsley cut for decoration
Heat butter and olive oil and add onion and leek and cook until they start to soften for 10 minutes.
Add carrots, celery, bay leaf (optional bacon) and lower heat and cook for 10 more minutes, stirring occasionally. Next add broth, barley and potatoes and simmer for 1 hour.Add salt/pepper to taste and stir in the cream and heat slowly up again without boiling. We serve it with a slice of "Bauernbrot" (Farmers brown bread)
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