Sausage and barley

Eastside Road, May 9, 2012—

A COUPLE OF SAUSAGES from Franco tonight, courtesy our Fortunatus's freezer, which we will never see empty again, never in this life. These were "Italian" sausages, nicely spiced and herbed, and Lindsey simply put them under the broiler, concentrating most of her effort on a barley pilaf whose recipe she'd clipped from Martha Stewart Living — really not a recipe so much as a simple how-to-do-it, as it can obviously be tweaked according to what you have on hand.

What she had was marjoram from the garden, and Italian parsley, and lemon thyme; and I must say I do love the flavor of marjoram. (It always reminds me of my ’teen years, when I added Schillings's dried marjoram to cans of LeSueur "petits pois" peas, and felt very sophisticated indeed.)

Green salad afterward, with lemon juice in place of vinegar; and then another delicious strawberry shortcake, one of the Hundred Plates I think.

Côte de Brouilly, Château Thivin, 2008