Eastside Road, October 9, 2013—
I DO LIKE barley, in almost any form. When I was a boy, and often hungry, I used to eat raw rolled barley by the handful, scooped out of the gunny sack that stood by the slop barrel we fed the pigs from. Even better, of course, was the Campbell's beef and barley soup we occasionally had as a treat.
Tonight we feasted on this barley pilaf, which is flavored with butter and cooked scallions — a recipe from Marion Cunningham; who always seems near when we have this dish.
With it, these sweet red peppers that I cooked simply in olive oil with a few garlic cloves and salt. After letting them toast in the oil for a while I added a little water and covered the pan, softening the peppers a bit. Afterward, green salad; then fruit.
Cheap Italian Primitivo