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Tony Grist

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Cooking With Barley [May. 21st, 2010|05:37 pm]
Tony Grist
I made lemon barley water this morning.

Apparently it's good for you in all sorts of ways.

I simmered two ounces of pearl barley in a quart of water for half an hour (all measurements approx), strained off the water, added the grated rind and juice of one lemon, then allowed it to cool.

The recipe I was following also calls for honey, ginger and cinammon- but I don't see why. I tasted it. Ailz tasted it- and we agreed it was fine as it was. 

Then, at the recipe writer's suggestion, I improvised a soup around the cooked barley- and that's what we had for lunch.

[User Picture]From: poliphilo
2010-05-21 05:27 pm (UTC)
The other thing I really loved was lucozade. It's what my mother gave me when I was ill- and so went hand in hand with being off school.
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[User Picture]From: strange_complex
2010-05-21 05:40 pm (UTC)
Ah, well see that I did have as a child, and in exactly the same circumstances. Plain, old-style Lucozade (as opposed to the many new-fangled flavours they have now) still hits the spot, even though it actually tastes quite weird, and I'm not sure I would like it if trying it for the first time now.
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[User Picture]From: poliphilo
2010-05-21 05:52 pm (UTC)
Yes, it is a strange taste. I had some a while back- for the first time in years- and I have to say I was a bit disappointed.
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