I made this for myself last week. I took a few photos of it but I have little or no recipe. I think I need to do this more often. I know what you’re thinking: “That’s what Instagram’s for. Go show them your lunch!” That’s probably very true but I want to learn how to cook with no plan and a lot of inspiration. So, I’m doing it. I’m going for it.
This post is inspired by:
Lindsey using up her radish greens, in a soup that smells good right through the screen. It made me use the carrot tops. Great decision.
Joy and Tracy, making me laugh on the bus with this podcast episode. PS: I love ghost stories!
Two Peas and their Pod, because I wanted to know how to cook barley.
And that little farm stand we drove by on the way to our little 11km hike.
1/2 cup of barley, 2 1/2 cups of stock, 1 chopped garlic clove, 1 carrot, 5 okra, 4 mushrooms, handful of chopped leeks, grated ginger, chopped parsley, carrot tops, squeeze of lime and the usual seasoning fix-ins (salt and pepper).
- The barley was cooked in the stock, till it was tender.
- The next 5 ingredients were cooked in a pot for 5-ish minutes in butter.
- I served myself up a large bowl of the barley soup with another large spoon of the vegetables stuff and used the last 5 ingredients to top it all off.
Please join in and share your own #cookingformyself recipes. I think we as bloggers put a lot of pressure on ourselves sometimes and it’s nice to be able to just cook and shut out those “Oh my gosh I could’ve blogged this if I didn’t stick my face in it” voices. All you need is a photo (bring out those cellphones), base ingredients (or not) and just the idea that a meal made you happy. Sometimes a photo is all the inspiration you need.
Let’s do this. Let’s eat.
i love anything-top soup! my carrot tops inevitably get all wonky and droopy, yours look so fresh. sounds like a light but hearty spring soup!