Due to the impotence of my local VA hospital, someone scheduled an

important

appointment for me on Thursday at 11 AM which means that unless I want

to wait

another six months, I have to go to it. So instead of my leaving

Thursday and

arriving that evening, I will more than likely leave Thursday afternoon

and

drive until I get tired (I'll get a motel somewhere in north Virginia,

more

than likely around Harrisonburg). Then I'll make the rest of the trip

early

in the morning.

Staying safe is the most important thing.
And arriving hale and hearty and ready to
enjoy the event is better than showing up
barely in one piece. We'll look forward to
seeing you when we see you.

Cream of Barley Soup
categories: Georgia, starter
servings: 6 to 8

1 Tb vegetable oil
1/4 c finely chopped salt pork or bacon
2 onions, finely chopped
2 carrots, finely chopped
3 cloves garlic, minced
1 bay leaf
2 ts coarsely chopped parsley stems
1/4 ts peppercorns
1 c pearl barley
7 c beef or other meat stock
1 c whipping cream
2 Tb whiskey
1 Tb red wine vinegar
salt and pepper

In a large pot, heat over medium heat; add salt
pork and cook, stirring often, for 2 min. Stir in
carrot, onion, and garlic; cover and cook,
stirring occasionally, for 10 min or until
vegetables are very soft.

Meanwhile, wrap bay leaf, parsley stems, and
peppercorns in cheesecloth; fold over and tie
to make bouquet garni. Stir barley into vegetable
mixture; cook, stirring, for about 45 sec. Pour
in stock and add bouquet garni. Bring to boil.
Reduce heat to low and simmer, covered, for 40
to 45 min or until barley is tender.

Remove from heat; in blender or food processor,
puree soup in batches until almost smooth.
Transfer to clean pot; cook over medium heat
until steaming. Whisk in cream, whiskey, and
vinegar. Season with salt and pepper to taste.
Do not boil.

Jay Anderson, via Brittany Tate, Brunswick GA News 1/9/2015
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