Barley Salad with Tomatoes and Corn
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
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
Total Fat 1.7 g
Dietary Fiber 10.7 g
Sugars 2.9 g
Protein 8.1 g