Barley and thank you

Barley and purple sprouts in white bowl, photo in very far corner

Sometimes I don’t pay attention while cooking. The other evening I put barley in the pan to boil for an hour and shook spirulina in for flavour and nutrition. I thought the raw superfood would add seaweed interest. (And my mind was elsewhere).

I was in denial for most of the hour barley was cooking then conceded defeat. I’d put too much of the strong algae powder in – it was revolting. I gave the barley grains (with sliced fennel) a quick rinse and started again.

New water, and now cubed sweet potato for colour and sweetness. It was touch-and-go but turned out alright. Especially served with Aconbury’s purple organic radish sprouts (a raw super salad) bought at Better Food in Bristol, and flicked with balsamic vinegar.

(I rate balsamic above all vinegars. Worth every penny.)

I served the dish up again for its photo shoot the next morning by the window next to my “Thank you John”.

John is my dad. He has had a big stroke that has changed him. In the light of losing him (last September) I suddenly became aware of how much I was made from him.

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