In the Kitchen

Thanks to Heidi:

Unnamed Salsa

  • Canned Sweet Corn, drained (I used one can.)
  • Canned Black Beans, rinsed and drained (I used one can.)
  • Avocado, chopped (I used one.)
  • Cilantro, chopped (I used one bunch.)
  • Garlic Cloves, chopped (I used one head.)
  • Jalapenos (as many as you want for as spicy as you want), seeds and veins removed and diced small (I used two.)
  • Tabasco Sauce
  • Lime Juice
  • Apple Cider Vinegar
  • Salt and Pepper (I actually didn’t use either of these—it was seasoned perfectly with everything else!)

Mix to taste—personal preference!

Messy Kitchen

Thanks to Rachel Ray:

White Bean and Barley Risotto

White Bean and Barley Risotto


  • 1 large yellow onion, chopped
  • 2-1/2 cups beef broth
  • 1/2 cup pearl barley
  • One 15-ounce can small white beans
  • 1/4 cup chopped flat-leaf parsley


  1. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until translucent, about 6 minutes.
  2. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes.
  3. Stir in the white beans and simmer for 5 minutes. Season with pepper, stir in the parsley and serve.

White Bean and Barley Risotto

New-To-Me Pots and Pans

And thanks to Karyn and Bryan for shiny, new-to-me pots and pans!

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