Doug and I are supposed to be on a bus trip today from our
new community in SC to Lake Lure, NC. The idea of seeing the fall leaves, taking
a boat ride on the lake, followed by lunch with a view of the lake sounded idyllic
when we agreed to go a few weeks ago.
|What a boat ride on Lake Lure, NC looks like on a lovely day.|
Enter Mother Nature … She’s dumping rain throughout the
Carolinas – all day – with temperatures in the 40’s (50’s, if we’re lucky). NOT
our idea of a good time outdoors.
Much to our disappointment, we cancelled. We decided that, at our
age, comfort and safety are more important than traveling for hours in a bus,
then sitting on a wet boat.
The one that will soothe and satisfy us is traditional Armenian Madzoon Abour (Yogurt
Soup) – also known as Spas, in some regions.
|Armenian Madzoon Abour (Yogurt Soup) with Lavash (Image from Hannaford; mine isn’t done cooking yet!)|
mint may be substituted)
Middle eastern stores (NOTE: 1 cup quick-cooking pearl barley may be
used – NOT Greek-style)
broth! In which case you’d add 5 cups.
or dried mint, optional
water until tender to the tooth. Drain and cool. Set aside until it is added in
and garlic and sauté, stirring frequently until softened, about 3 minutes. Add
parsley, mint, salt, and pepper and stir to combine. Add broth. (NOTE: If using
quick-cooking barley, add it now.)
occasionally, for 10 to 12 minutes or until soup just comes to a simmer. Remove
from heat and let soup cool slightly, about 5 minutes. Stir in yogurt. (NOTE:
If using cooked wheat berries from step 1, add it now.) Heat over medium heat
until warmed through, about 5 to 7 minutes. Stir well.
mint, if desired.