I think I posted about being the recipient of two bags of Streit's' egg
barley/farfel over the weekend. My plan was to have another run at the
Farfel-less Farfel and Mushrooms that I wound up making last week, this
time WITH the real deal, thanks to sd. :-)
So, I diced up two small/medium onions and fried them up on some olive
oil and butter. Removed them from the pan and sauteed a couple cups of
chopped mushrooms -- the rest of the oyster/portabella/button blend that
I'd bought and added them to the mushrooms. Then I put the farfel into
the pan and stuck it in the oven to toast. As with my earlier
experience, I set a timer for 10 minutes (of the 30 it's supposed to
take). As with my earlier experience, good thing! At 10 minutes, it
was golden brown and ready to have the broth (1-1/2 cups homemade
chicken broth) added. I did and put it in the oven at 300 degrees,
covered, for about 10 minutes, then took the cover off, stirred it, and
upped the temp to 350 and put it back for another 10 minutes or so,
uncovered.
This is mighty fine and supports Margaret's statement that orzo ain't
nuthin' like farfel.
It's tasty but it didn't take my mind off the news I'd just received
from the daughter of my friend The Widow Geraldine. Gerri died last
night/this morning. Probably of a heart attack (symptoms of indigestion
mentioned). She was spending 6 weeks with her son in St. Louis before
heading further south to her brothers in Mississippi for another 6
weeks. Damn. She was a piece of work and I'll miss her. Chris
suggested that I bring some peanut brittle to her wake or funeral
luncheon. I think I might. Gerri and her friend Judy made copious
amounts of peanut brittle every year for Christmas gifts, pulling it to
a gossamer thinness. She wouldn't believe me when I told her it tasted
like cigarette smoke. 8~(
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http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends