I've diced the sirloin to about 1/3 inch or so.. surely less that a 1/2 inch. It takes a couple of minutes more to do that but I hate eating soup that has big chunks of meat in it! I love stew but I want my soup to be, gosh, soup? The onion was fairly roughly chopped.. it's so well absorbed into the soup that it doesn't matter.

Moving on...

The sirloin/onion have braised a few minutes, enough for the meat to give up it's juices and the onion to sweat. Nothing browned. Now:

From the Garden:
Tomatoes, 2 quarts (processed already)
Lima Beans (King of the Garden)
October Beans *sigh*
Snap Beans (Kentucky Blue)
Carrots (Frozen from last year/too soon for the fall ones)
Potatoes ... sorry, story bought.
... and celery, store stuff again. Whaaaaaa ;)

You are killing me, OAH~
Sitting here eating my bedtime oatmeal>

Roll Tide rolled tonite.

Frozen chicken stock REALLY slows the process down!
It's not like I'm gonna do anything else this evening though.

Laugh Glender, by the time I reach the bottom of this bottle of wine I will be typing so horribly cryptic I should be strung up!
Bedtime oatmeal? I thought that was wake up food you beautiful OLD woman you! *wink*

Pearled barley (don't exactly know and have never researched what exaclty makes barley "pearled") in soup. I'm not a fan of pasta in soup but barley is a MUST HAVE in our soup. I guess I should admit that, for us, soup is a vegetable concoction with a little bit of meat for flavor. In the big wide world there's a zillion soups. Garsh Kermit, imagine that!

Alabama can't be beat! ROLL TIDE

Sunday, I'm having white chili with cheese toast and jenno turkey bacon to top the toast.

Glenda, the white chili recipe was a hit at my daughters. Just was tough to get those dry beans cooked. Learned something about dry beans and 6000 feet elevation. :)

Moni