Chicken and barley soup, plus some leftover rye-ish bread, toasted. I made chicken stock in the Instant Pot, which took an unexpectedly long time, so dinner was on the late side considering we were home all day. The barley was a nice change from rice or noodles, as it stays pleasantly chewy. Jason and I also made a batch of pizzelles, using the recipe from the little book that came with the maker. One of these days I will finally prevail and we will add anise to the dough!
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