Wednesday, December 19, 2012

an almost-winter hike (chautauqua) + an almost-winter soup (mushroom barley)


I suspect that anyone listening to the news these days has felt a deep sorrow that seems hard to shake. We aren't the parents of the slain children, or the siblings who have lost so much, or even the community members who have to pull together and pick up the pieces. We are simply people who feel a connection with the grieving community of Newtown because we are human. 
Ever since the tragedy, I've been hugging my boys a little bit tighter, reading to them a little bit longer and telling them how much I love them a bit more often (if that is even possible).
A few months ago my friend suffered several personal losses in a row. When I asked her how she was doing she wrote: "I'm up in the mountains; the mountains are good for the soul."
Monday felt like the right time to go to the mountains. It was warmer than it should have been and the sun was shining brightly. So we drove to Boulder and hiked a small trail near Chautauqua. It was beautiful. 
We got some fresh air, got lost in our own thoughts and spent good, quality time with each other...the whole family. 
When we got off the trail, I turned to my boys and asked them, "Do you know how much I love you?" 
"So much," Otis replied with his arms fully extended.
"Yah," said Theo.
I ask them that each and every day...
This hike will probably be one of the last ones we do this calendar year. Temperatures are taking a plunge and a big snow storm is supposed to move in tonight.
I'm well into soup season and this one, from Mark Bittman, is really good. It will be a heavy-hitter in my soup rotation this winter. Enjoy it with your close friends and family.
xo,
Batya

Mushroom-Barley Soup (Adapted Slightly from Mark Bittman, Recipe of the Day)
The soup becomes a light meal with bread or, even better, croutons -- just brown slices of good bread on both sides in as much olive oil as you need. 
Ingredients
  • 1 ounce dried porcini mushrooms (about 1 cup)
  • 2 tablespoons olive oil
  • 1/4 pound shiitake or button mushrooms, stemmed and roughly chopped
  • 3 medium carrots, peeled and sliced
  • 1 cup pearl barley
  • Salt and pepper
  • 1 bay leaf
  • 3 cups of vegetable stock (optional)
  • 2 tablespoon soy sauce
Method
  • 1. Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
  • 2. Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. {I had to cook the barley a bit longer-- and I added a few tablespoons of water every few minutes until I thought the consistency was right.} Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.
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10 comments:

  1. OH, I do love Chataqua. Can't believe we can still be hiking like this in December, though. Sending love and light and healing energy to your friend. We are up in the mountains with her.

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    1. Thanks, Kelsey. The mountains have been good for everyone this year :) We just got back from Garden of the Gods-- so more hiking in December! Living here is a real treat.
      I love your blog and can't wait to see what's next in store. Your recipes, words and photographs are stunning. Hugs to you and happy holidays.
      Best wishes for 2013,
      -Batya

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  2. Wow, Theo is getting so big! He looks like a little boy now... not a baby anymore.

    And in the spirit of this post, Bats, do you know how much I love you?

    So much!

    xo
    K

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    1. Love you even more...to the moon and back!
      We miss you guys so much! Let's Skype again soon. Say, next week?
      Have a wonderful holiday-- don't forget to take lots of pics of the food! I always like to know what you guys are eating. And you know what I just realized? This is your last Christmas as Ms. L!! Holy cow. We are counting down the days. And just so you know-- Theo is happy to be ring bearer if Otis isn't cooperating :) Hugs to Mr. M.
      xoxo,
      B

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  3. You must count your lucky stars everyday. It's wonderful that you take your boys hiking. They are two lucky rascals. Enjoy them :)

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  4. Oh, I love this post. The boys! The mountains! The writing! The soup! Hopefully all this tragedy will unite all the caring parents in our country...and change will come. I pray for peace.

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    Replies
    1. Thanks, Emma! And I agree...totally.

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  5. Oh, that soup was so delicious-- but it came out more like a stew. I love the addition of soy sauce. Isn't Mark Bittman the greatest?! Thanks for posting the recipe-- and for those beautiful pictures of your hike and those boys! Best wishes and Merry Christmas.

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    Replies
    1. Hi Paulina, Yes, it's very stew-like. I added a bit of stock the next day to get a more soupy consistency-- but either way it's good...and healthy! Just what I need this week :) So glad you liked the post. I really appreciate hearing your comments! Happy holidays to you too!

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