We ate these bars for an entire week straight while I tinkered with the recipe, trying to find the very best ratio of melted to toasted marshmallows. It’s a tough job, I know, but someone has to do it! Don’t feel too bad for me; when it comes to taste-testing desserts, I will volunteer every time! After several tries I got it just right. Imagine then, my distress when I went to log on last Friday night so I could post these just in time for the holiday weekend and I found out that I was locked out of the blog for the next 84 HOURS! Apparently someone was trying to hack in. I guess in some crazy way, I should feel flattered that something I have posted struck enough of a chord with someone that they felt it was worth their time to try to be a nuisance to my little blog. Pat on the back for me!
But back to more important things, like my s’mores bars. This is what you need to know:
Toasted. Marshmallows. Toasted marshmallows. Toasted marshmallow deliciousness.
Last spring my sister introduced me to this Mediterranean Barley Salad and I made it often throughout the spring and summer. Sadly, I always ate it alone because I am apparently the only one in my family that likes barley. I know, I’m just as shocked as you are. Who doesn’t like barley? Well, maybe some people don’t. If you are one of them, don’t give up on barley entirely! In the meantime, maybe try this Lemon Chicken Pasta Salad instead. Among some other swaps and changes, whole wheat pasta takes the place of barley and grilled lemon chicken is added because my husband considers any meal without meat to just be an appetizer. Happily, it all worked and my new version is more family-friendly, at least for my family. I make no guarantees for yours. If there is one thing I know, it is that kids’ (and in my case, husband’s) tastes for things change by the hour and if you bet that they will like anything at any particular time, you will never ever win. The silver lining here is that I’ll keep making barley and maybe one day they’ll change their mind and eat it! I’m admittedly not holding my breath, so for the time being, I’ll just keep making this.
There are two things that I really love about this salad. First, you mix up one vinaigrette and use it to marinate the chicken, season the tomatoes, and dress the salad. Second, because arugula is a fairly firm green, the salad holds up well for a few days which is perfect for my Sunday meal prep day. I make up a batch on Sunday and then I have it around to eat in different portions for lunch, a side at dinner, even one of my mid-day snacks during the week.
I am perpetually mystified by those people that do not eat breakfast. Or the folks that have a piece of toast and a cup of coffee and go on their way, inexplicably full despite eating what I would consider little more than a bowl of air. I wake up HUNGRY. If I don’t eat, then watch out because I am unhappy, very cranky, and even more short-tempered than usual. Suffice it to say, breakfast for me has to be substantial. A bowl of cold cereal just isn’t going to get the job done. Give me a bowl of oatmeal or a giant smoothie that requires a quart size mason jar to serve it and then I’m happy.
I understand that mornings are busy. Ours are definitely busy, which is why I make lots of baked oatmeal. It’s delicious, it freezes well; it’s a perfect make ahead breakfast. The other week, I was lamenting over the fact that I was out of my regular oats and I discovered that I apparently went on a bulgur bender over the past few months because I have enough bulgur in my pantry to feed the entire populace of Turkey. I did some experimenting and I now have a new favorite hot breakfast that combines cooked bulgur and quick cooking steel cut oats. The bulgur makes it extra chewy and the apples and raisins give it some sweetness without adding lots of extra sugar. An added bonus is that bulgur has a similar nutritional profile to oats, but with twice the fiber.