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Barley Salad with Tomatoes and Corn

June 28, 2010

My mom lives in the middle of nowhere.  You might have heard of her.  You might have even read her blog.  Does The Pioneer Woman ring a bell?

Gotcha.  Just a joke.

Really, the only thing that my mom and PW have in common is their love of real butter.  And I, for one, do not share that love.  Thank goodness.  So, without further ado, let me introduce you to the swimming noodle queen herself:

Let’s see how many weeks go by before she catches this picture on my blog…

The Omnivore, the carnivores, and I went to visit her this weekend.  In the middle of nowhere.  Where the only source of pop culture is NPR on the radio and you have  to “dial up” to get to the internet.  Unless, of course, you have a satellite dish or a TV, neither of which my mom has.

The middle of nowhere also lacks air conditioning.  But why would you want to sit in the house all day long without a television anyway?  It’s not so bad.  We just sat in the pool instead.  It was nice, save for the fact that the water was a balmy 95 degrees.  We were mostly entertained by the Special Olympian himself, whose body knows no pain from belly flops.

So, does it sound like a hard life?  Living without the NBC Nightly News and cool air conditioning in 100 degree summers with 95% humidity.   And lacking warm heat for the winter nights?  Maybe.  There’s certainly no such thing as an impulse trip for Dairy Queen.  And there’s no place to trick-or-treat on Halloween.

But there’s one thing that is so easy to do in the middle of nowhere.  And that is participate in the Slow Food movement.  Be a locovore.  Taste food that was harvested just hours prior to your purchase.  Savor the flavors of summer – and forget adorning your food with seasonings galore.  The vegetables burst with all the sweetness and flavor you’d ever crave.

One Year Ago: Avocado Bread

Barley Salad with Tomatoes and Corn (2 servings)
1/2 cup barley, cooked according to package
1 cup garden fresh cherry tomatoes, halved
1 cup fresh, sweet corn kernels (2 ears of corn)
1/4 cup chopped parsley
red wine vinegar
salt and pepper
olive oil
scallions

Cook 1/2 cup barley according to package directions.  In a large bowl, combine cooked barley, cherry tomatoes, corn, and parsley.  Serve over a bed of lettuce.  Season with salt and pepper.  Drizzle red wine vinegar and olive oil over salad and garnish with sliced scallions.

Per serving, without dressing
Calories 257.9
Total Fat 1.7 g
Dietary Fiber 10.7 g
Sugars 2.9 g
Protein 8.1 g

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5 Comments leave one →
  1. June 29, 2010 6:38 am

    Looks great! Love the new look of your blog.

    • June 29, 2010 9:26 am

      Thanks, ange. I’m just trying it out. It seems more difficult to leave comments with this formatting.

  2. mama permalink
    June 29, 2010 10:55 am

    yeah, it took your mama a while to find the comment place. but how many weeks did it take me to find my pool on your blog? one day? re local food, you could have talked about the 400 pressure treated wood food stands that the prisoners in columbia have made, to be rented out all over the state of sc for the promotion of eating locally fabulous sc grown food. this is a win/win/win: prisoners get training, the state gets rental income for the wooden stands, and local farmers get a neat set up to retail their wonderful food. thank you sc legislature! some of us here are not members of the asylum.

    • brannyboilsover permalink*
      June 29, 2010 11:11 am

      “some of us here are not members of the asylum.”
      …until it comes to politics.

      • lee malerich permalink
        June 29, 2010 3:48 pm

        even then!

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