Barley pilaf

Eastside Road, April 25, 2014—

OOOF: HUNGRY as I was last night at dinner, I wound up eating too much (and undoubtedly taking in a little more wine than necessary), and today was at the desk and the workbench all day rather than working out in the yard. And then Cook set down this fine bowl of barley in front of me. Well, you gotta eat.

The recipe is from Marion Cunningham; whether from one of her books, or a newspaper column, or simply shared woman to woman, I don't know. I can tell you it involves barley, butter, and chives, and it's delicious and rib-sticking, and I could happily dine on it every Friday night. With it, nicely steamed-in-butter asparagus; afterward, the obligatory green salad. And dessert: an ice cream sundae, with Lindsey's chocolate sauce, and cream, and chopped nuts. Maybe I'll skip lunch tomorrow.

Rosé, La Ferme Julien, 2012