First let me say that I LOVE Houston! I want my husband and me to just up and move there. Maybe someday we can. There's something about that city that just called to me and made me feel at home. And yes, I did come up with my A to Z Challenge theme!
It will be The Making and Selling of Books. Big surprise, ha! I am so predictable. The biggest problem I'll have with that is keeping the posts short since it's a topic I think about practically all the time. There's just so much to say about the making and selling of books.
Seriously, I could post about that topic every day for the rest of the year and not touch on all the words I have in my head about the subject.
And now it's time to unpack my suitcase, do laundry and eat soup. Because that's what I do when going from 78 degree Texas springtime to a 40 degree Utah March.
Beef and Barley Soup
One lb of ground beef, browned with fat drained
Large onion, chopped fine
6 carrots, peeled and cut in small chunks
3 stalks celery, chopped
Quarter-head of cabbage, chopped fine
Other vegetables you might have in your fridge or freezer,
such as frozen peas, zucchini or summer squash, green beans, etc.
2 16 oz. cans tomato sauce
10 cups water, more as needed
1 cup barley
1/2 tsp. garlic powder
1 tsp. oregano
1 tsp. thyme
3 beef boullion cubes
2 tsp. salt
1/2 tsp. black pepper
Brown ground beef in large stock pan. Drain off fat. Add vegetables, water and seasonings. Water should just cover the meat and vegetables. Bring to a boil, then turn to low and simmer until vegetables are tender, about thirty minutes. Add barley, more water if needed, and simmer another hour or two. This soup can cook all day on low and be ready whenever you are.