Month: December 2016

Getting ready to roast a branch of Brussels sprouts but basting first with a glaze of olive oil, balsamic vinegar, maple syrup, fig preserves, garlic, cracked salt & pepper. Going into a pre-heated 350 degree oven for 45 minutes.

I was going to visit my cousin who had recently had multiple bypass surgery and I planned to bring him some home made soup. Me: I’m bringing you some homemade chicken soup. My cousin: I can make that myself! You’re the best cook I know. Make it beef barley. I had never made beef barley… Continue reading Beef Barley for the Heart