The site contains information about Shank's Extracts, a detailed description of the vanilla production process and an online shopping area.
The entire world seems to be covered with ice and snow. We no longer wonder if it snowed last night; we just wonder how much it snowed. Well, it did again last night, and our water pump isn't working, and who knows why. My mother, (now in her fifth week with bronchitis) managed to get it going once, but then it went out again.
We tried to get up the driveway day before yesterday, and the RamCharger, 4-wheel-drive and all, spun and we slid back down, sideways. Scary. About now we start to miss summer.
I have an appointment with the dentist this afternoon, and nobody feels very good. I'm really looking forward to making a bunch of soups as soon as we have water again.
Heart and tummy warming delicious vegetarian soups and stews are more than welcome right now. Here is a wonderful collection of vegetarian recipes, including African Vegetarian Stew, Vegetarian Chowder, Vegetarian Hot and Sour Soup and more.
I have also included some tips for cooking dry beans.
In a 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing.
To use quick barley, substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally.