Barley Soup

Some time ago (months, honestly) I picked up a package of Barley after reading about its nutritious virtues, but to date I'd only made one failed dish with it (and that was mostly due to negligence). But today, that changed. I spotted a recipe about two days ago that I thought fit the bill, matching simplicity with style and few ingredients with a tight budget, and I came out with something delectable. The picture is a little poor, I admit, but that's because I only thought to take it after I'd already eaten half of it, because it's DELICIOUS. My variation involved a scant amount of white wine, allepo pepper, fresh milled black pepper, and salt. Simple. Streamline. Effective. It may not be in season, but my stomach and tongue don't know the difference. I'll be making this again, no doubt.

This Herb Baked Onion came out fairly well, also. Looks a little like a flower, wouldn't you say? It tasted good, as far as a baked onion goes, but it's not quite up my alley. If you're an onion fanatic, have at it. Slice it almost to the root, but some butter in the alleys, a little oregano/parsley and rosemary, and you're on the path to success. Wrap it in tin foil and hit it with 350° for about 30 minutes, or until the onion is reasonably tender. I sprinkled on some paprika at the end for enhancement.

I also made this casserole a few days ago, which was lackluster and only edible when loaded with spices. It needs a serious overhaul.