Two years later, I’m still trying to chip away at all my unused vacation days (45, to be exact). So, despite being a busy time at work, I took yesterday off and spent the morning and early afternoon in the kitchen….
No surprise, the weekend flew by. Saturday’s activities involved strolling through the Ferry Plaza Farmers Market, picking up kouign amann at b. patisserie, and watching Movies on Demand in the afternoon and evening.
Eating well is so easy this time of year. There’s plenty of good produce available at farmers’ markets and grocery stores, which makes meal prep a breeze. In fact, I’ve hardly had to cook lately, opting to subsist on salads, snacks and iced coffee.
My over-the-range microwave broke exactly six weeks ago and since then I haven’t spent much time in the kitchen. But I’ve been getting by, subsisting largely on seasonal produce, salad and cuisine that requires minimal cooking.
What do you get when you combine good-for-you grains and one of my favorite savory ingredients? This barley salad with buttery mushrooms, of course. The second I spotted a photo of the dish in an email from Epicurious, I bookmarked the recipe and vowed to make it.