Tuesday, April 22, 2008

Lamb Chops

with spinach and barley. When I last posted about barley a loyal reader wondered whether I didn't find the flavor of barley a little...muddy. The answer is yes. So last night I played around a little and came up with the following solutions: a) rinse the barley thoroughly before cooking, and b) cook in half chicken stock, half water. Much improved.

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