Cooking With Barley

[poliphilo]

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.

Comments

[strange-complex.livejournal.com]

I never had it in my early childhood, as it just wasn't part of my home environment. So by the time I came across it in friends' houses when I was a bit older, I think it already just tasted icky and wrong - like the ordinary squash I was used to, but with something else I didn't want in there too.

[poliphilo.livejournal.com]

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.

[strange-complex.livejournal.com]

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.

[poliphilo.livejournal.com]

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.