Friday, February 17, 2012

Colorfully Festive, Pearl Barley, Rejuvenated

1. The restaurant's plates were similar to Fiesta Ware so, each of my three plates was a different color- orange, blue and red. The breakfast table was covered in everyone's colorful plates.
2. The photo shows the beginnings of something good. Leeks, sliced button mushrooms and garlic sauteed in olive oil started this Barley and Mushroom Stew. I've never made it before and it has wonderful flavor. Steve and I agreed we would omit the kale and use carrots and celery. But that's just us.
3. The small change of a new shower curtain has revived the entire master bathroom.


  1. Kale is the "it" vegetable right now. I can't say I love it either. This stew sounds delish though.

  2. You always link us to the best recipes, Leonora. I'd swap out the kale, too (bitter!). The rosemary must be so good in this. Adding to my list...

    I love colored dinnerware, too. I have a leaf shaped collection of Woodfield (Steubenville)--plates, bowls, cups, saucers, etc... My sisters started it for me when Michael and I got married. Just loving setting the tabs with them, but we don't often use them. The colors are much like the Russell Wright line.