Quote:
Originally Posted by nutbar
Whew. It was starting to smell like a pool hall in here.
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From all the beer?
Quote:
Originally Posted by fengshway
mmm long cooking barley is my new favorite grain. it would be awesome as a sub for the pasta in pasta fagiole
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I may try it sometime - I used up the rest of the whole wheat fusilli I had, but I still have barley to use.