I’ve been living with Roo for over a year now, and I feel like I have enough data to say that he’s probably a serial killer. Or an alien…but better looking than Powder of course.
*The fact that I mentioned Powder and “data,” should be far enough evidence to prove something’s wrong with him for staying with me.
1) When I discovered a few grey hairs and told him about it, he said, “I bet you’d look hot with salt and pepper hair.”
Who says that? No one wants a 30 year old female to go gray.
Except for serial killers.
2) He always tells me I’m beautiful when I wake up in the morning, despite my insisting that I more resemble a Kraken.
Let me state, I am not “beautiful” when I wake up. My face is oily, my hair that I put in a bun to keep myself from choking on it in my sleep is all mussed up and sitting on the top of my head, and I have the. worst. breath. Hence, Kraken.
3) When I come home from the yoga studio, always after a practice where I sweat with such ferocity that it goes into my eyeballs (probably the worst thing to experience since you go both blind and your eyes itch), he’ll hug me even tighter saying that I “just smell like Lys.”
What does that even mean?!
I’ll tell you, it means he’s trying to memorize my scent so when he’s hunting me in the woods he can track me better.
4) Whether we’re sitting on the couch in private or at a bar amongst friends, he always has to have some part of his body touching mine. At first I thought it was sweet when we were first dating, but now I know it’s just to make sure that when his head is turned he knows I haven’t fled the scene as he can feel me beside him.
Oh, I’m onto you Roo. But for now, I’ll make you a pot of vegetable and pearl barley soup on this windy December day, insisting that it was made with love, despite my hand rattling the ladle against the bowl.
Chunks of potatoes and carrots, amongst the tender chew of pearled barley, net in by sweet kale makes this soup fit for winter. This dish has hints of earthiness from the addition of rosemary, only to be paired with two other favorite herbs of mine: thyme and bay. Adding a big hunk of bread to your plate will practically leave little else to be desired for supper.
Except for my freedom from a serial killer.
Roo is not really a serial killer or alien but a really good boyfriend despite my being a giant pain in the ass.
Adapted from Orangette
Serves 4 – 6
2 – 3 tablespoons of olive oil
1 large onion, diced
Half cup of pearl barley
4 stalks of celery, diced
4 carrots, peeled and diced
4 potatoes (about the size that can fit in the palm of your hand), peeled and cut into one inch cubes
4 cloves of garlic, minced
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
Quarter teaspoon of chili powder
6 cups of low sodium stock (I used homemade)
2 – 3 bay leaves
1 bunch of kale (about a pound), leaves removed from stems and torn into easily edible pieces
Salt and pepper to taste
A sharp knife
A vegetable peeler
A very large pot (or a dutch oven)
Add the olive oil to your large pot or dutch oven and place on a burner over medium high heat. When the oil starts to shimmer, add the onion and pearl barley. Stir the ingredients together, coating them with oil. When the onions start to soften, and the pearl barley starts to brown, add the celery, carrots and potatoes. Stir the ingredients together so that they’re well combined. Continue to cook, stirring occasionally, for about 10 minutes or until they are softened. Add the garlic, thyme, rosemary, and chili powder, stirring them into the other ingredients till well combined. Cook them for about about a minute, till well fragrant. Add the stock slowly, just a little at first, to allow the brown bits to come off the bottom of the pot with a spatula. Scrape them off the pot’s surface, then continue adding all the stock. Add the bay leaves and bring the liquid to a boil.
Once at a boil, reduce the heat so that the liquid is at a simmer. Cover the pot and cook for about fifteen minutes, then add the kale, stirring it into the liquid. Continue to simmer the ingredients for five more minutes, then check to see if your barley and potatoes are cooked through. The potatoes should be soft to the touch (be able to poke a fork through easily) and the barley should have a little bit of chew to it. Season with salt and pepper if desired, then serve.