All this change has led to lots of reflection about my life and what I want it to be. All these life musings have also led me to think about my identity as a cook/kitchen frequenter and my blog. What kind of food blog am I, and what is my “POV” on food? Even in the past two years and fumbling around the kitchen and past year(!) of posting on this blog, I have already changed and learned so much. After some thought, here is my sum up of my food world: healthy, affordable, seasonal (most of the time), and fun. I like making things completely from scratch and easy, no fuss dishes. I love trying new foods and revisiting classics.
Starting this new PhD program will probably mean posting will become a little more intermittent, but cooking and blogging have become some a big part of my life that I can’t imagine not doing it. I plan on making myself keep it all up, but I may not be able to experiment as much as I have been able to these past months. After all, I am about to become a home cook and a grad student with little time, even less money, and will always be on the go.
Okay, enough rambling: on to this southwestern barley salad. This is very indicative of my type of food. With this dish I tried barley for the first time and fell in love. Barley, a cheap but filling grain that adds a chewy and nutty flavor, is combined with fresh summer produce and tossed in a light vinaigrette. As I eat mostly meatless now, this is a perfect dinner for me, but it would also be fantasic as a side with something from your barbeque for you carnivores. Also, I am not the world’s biggest fan of tomatoes or avocados (I know, for shame), but I love this.
1 red onion, chopped