Woah. Ok, so the thing about winter is that is gets really dark, really early. And it’s really hard to take good pictures of your food, when it’s dark at like, 10 AM (total exaggeration). And if you’ve sat on the couch all Sunday and watched 6 hours (total underestimate) of oh, say, The Walking Dead (don’t even get me started on the awesomeness), instead of getting your butt up and cooking, you don’t stand a chance of getting a good picture, so why even try. And that, my friends, is how you lose 6 weeks to the no-blog abyss.
Oh man, I am so, so pissed. Can you see it? Look closer. Right there, near the center, but slightly down and to the right. The smudge, the slightly blurry smudge marring every. single. one. of my photos. I’m like to scream. At first, I thought I was just going blind-12 hours a day on the computer will do that to a girl. But then I realized that it was true, that evil little smudge was real and not even one of my photos escaped its greasy grip. So I guess c’est la vie; things cannot always be perfect. I still have to tell you about this food. Let’s move on.
Sure, summer can be about fancy tarts and savory pies and multilayered cakes. But when it really comes down to it, summer is usually about eating simply and enjoying a few beautiful ingredients at a time; about not muddling the flavors; about spending no more time than necessary in the kitchen.
I didn’t find this recipe anywhere. I just had some beautiful beets and some nutty barley and a need for some lunches throughout the week. Everything in this recipe was in my pantry, no run to the store in the oppressive heat necessary.