|Pouring the butter into the pilaf||The finished dish|
MODEST DINING, these summer days, when there are baseball games to watch on television (or listen to on the Internet), and applesauce to make…
Tonight it was back to Marion Cunningham's recipe for buttered barley. We'd bought the barley from a local farmer, and Cook made it the usual way, simply using water, not stock; cooking the pilaf to the tooth, adding the melted and slightly cooked butter, as you see. The dish also involves chopped scallions, and it is one of the Hundred Plates.
Green salad afterward, and then a surprise: an apple tart!
How more patriotically to sustain one's self at a ball game, even at home in front of the television, than with a hamburger? Cook seared it in the black iron skillet and toasted those delicious Downtown Bakery buns in the toaster oven. Alas we have forgotten to refresh our supply of dill pickles, but a leaf of good fresh lettuce, a slice of tomato, and some slicelets of onion filled the gap nicely. Mustard, of course. Green salad afterward, of course.