Tuscan Bread Salad

from Favorites cookbook

1 loaf dense crusty Italian bread
1 large ball of fresh mozzarella cheese
1 large tomato
1 yellow or red pepper
1/2 cup fresh basil, chopped

Dressing:
1 clove garlic minced
6 T. olive oil
3 T. balsalmic vinegar
salt and pepper to taste

Combine dressing ingredients and blend well; set aside. Cut cheese, tomato, and pepper into 1 inch cubes and transfer to salad bowl with chopped basil. Pour dressing over cheese and veggies to marinate while cutting and toasting bread. Cut bread into 1 inch cubes and toast in oven until lightly brown. Add bread cubes to salad bowl and mix well to coat all pieces. Serve immediately.

Steel cut oats & barley

1 cup steel cut oats
1/2 cup barley
4 cups water
1 1/2 cups apple juice
1 tsp. Cinnamon

Cover and cook on low 6-7 hours in crockpot