All I ever really want to cook anymore are things that are easy, tried and true, favorite recipes. This barley beef soup is all of that, exactly. I do different garnishes, whatever is close to hand. We keep pepper flakes on the table. The red flakes and the white-ish seeds provide an accent on most things. These particular flakes are from this year’s shishito pepper crop and are almost sans heat. Last year the peppers were so hot that the flakes they made are mouth burners.