Thursday, April 7, 2016

A Rainy Day's Lunch

Hello sweet friends!

        Today is a cold rainy Spring day in my neck of the woods, so I decided to make a tuna and spinach soufflĂ© with a barley soup hubby loves.

Anyway, here it is, I even arranged a pretty table with my vintage china with chrysanthemums and butterflies; butterfly napkin rings, some flowers in a white pitcher and even a fruit salad dessert with yogurt.

The custom here is to have a bigger lunch and a lighter supper, unless we go out for dinner.

If you wish the recipes are at the end of this post. The Barley soup is my Mil's recipe, that's why hubby loves it!

Here is lunch for a crispy rainy day.
The menu is a spinach, tuna soufflé and a barley soup.

'Recipes are at the end of this post.'

I served lunch on my vintage Asian china. The china has lots of Spring color flowers, plus butterflies in yellows and browns.

A close up of the dinner plate so you can see the colorful chrysanthemums and butterflies on the plate.

It's a vintage classic Oriental decoration and so is this complete china for eight place settings, plus teacups, teapot, sugar bowl, creamer and small dessert bowls shown here.

I've seen this pattern in several Asian Cookbooks.

The empty bowl is for dessert, it's smaller then what it looks in the pic.
I will serve fresh fruit with yogurt and walnuts for dessert.

Butterfly napkin rings to go with the china.

The barley soup was served in a soup bowl from the china, as it has 'soup plates' as well.

Thank you dear friends for your sweet and kind comments, you always make my day!

Thanking the lovely hostesses for having me at their great parties.


2 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
3/4 c. milk
1 can tuna
3 eggs
Make white sauce. Add to well-beaten egg yolks. Add tuna. Fold in whites, well beaten. Pour into buttered baking dish and bake in moderate oven until firm, about 45 minutes in 350 degree oven.
-PLUS I added cooked spinach cause we love it. Try about 1/2 cup for this recipe, but cut in half for two ramekins, or just make it on one small oven dish.

BARLEY HOMEMADE SOUP  (My Mil's recipe, she wrote two Ecuadorian cookbooks)

Recipe for two:

3/4 cup barley  (cook as directions in the package in the USA)
1 medium potato, peeled and cut in cubes
1/2 cup milk
1/2 cup grated fresh cheese  (optional, but we love it)
1 tablespoon chopped onion
Dash cumin
1/2 teaspoon garlic minced
Salt and pepper to taste
1/2 teaspoon of Saffron powder  (Goya)
Enough water to cook Barley
3 cups water for the soup


Cook Barley with enough water.  (Follow directions on the box for the USA)

In a small pot put some olive oil to taste and cook the chopped onions, then add garlic, salt and pepper to taste, the cumin, saffron powder Goya and cook until the onion looks transparent. Now incorporate the water, the potato cubes and let them cook well. 
Once potatoes are done add the cooked barley and let it cook for 10 minutes more.
Finally add milk and the cheese... which is optional, but hey, it's delish with it!


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The Weekend Blog hop
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MMM#325 Block Party
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Dishing & Digging it Link Party
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Cooking and Crafting with J & J
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