My brother in law was in town for about 24 hours, so between trips to the airport it was all about chillin' and cooking at home.
Tomory made ribs smoked on our BBQ and I made sides of red beans and rice & collard greens.
The ribs were so good- but meat overload! We decided to eat light the next day & made udon soup with vegetables from scratch.
I made the dashi while T. made the noodles. They are made with just flour and salt water...but you have to knead & step on dough for a long time!
I also made a lemon barley drink to go along with the udon that I saw on Venetia. The recipe calls for lemon balm --which I picked from our garden. You make a simple syrup by reducing the strained broth (with lemon juice & sugar added) made by simmering the barley & lemon balm. I'm not sure if I could really taste the barley or lemon balm in the finished drink- but it was very refreshing!