Day 1: Barley Breathing

In between costing out the two events I did for the Winery, reading my Economics homework, watching soccer games...all of it today, mind...I tackled my Inventory Clean-out Challenge.

On the chopping block today - that half-bag of pearl barley that had been hanging out since I used a bit for a Beef-Barley soup awhile back. My plan: a Mushroom Barley Risotto, idea courtesy of Epicurious, tweaks therein courtesy of the Test Kitchen Staff here at Be Food.

Imagine my dismay, then, when I find not a half-bag of barley in my pantry...but a full bag! Merlin's beard! Barley like rabbits? Wildly reproducing barley?

No. I had just miscalculated the amount of barley the first time around.

At any rate, after that shock and a half, I proceeded on with the recipe. Strangely, the Epicurious recipe DOES NOT call for any wine in the risotto. Um. No. Not cool. So, that was just one change I made. I left out the bay leaf and parsley, although I did go with fresh thyme near the end, because I happened to have it on hand. I did add Parmesan cheese as well, there at the end, but for the future, I think I would leave it out - too darn rich and umami. Also, I'd like to try it again with vegetable stock, just to gauge taste difference.

And what do you know? I happened to have enough barley left to try the risotto again!

Second, I've had two cans of pumpkin puree in the corner pantry since..well, probably since it was last pumpkin season...or at least, pumpkin bar/pie/cake season.

So, next up was a pumpkin cake, along with a store-bought whipped cream cheese frosting to which I added some pumpkin pie spice. Not too terribly original and/or crazy, I know, but I never promised y'all a rose garden. I mean, there's going to be a little rain sometimes.

Know what I mean?

Or did I just make some obscure kd lang song reference that you don't get?

Alas!

Have a nice week!

Comments

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To Thine Own Self, Be Food

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