Lentil-Barley Burgers with Fiery Fruit Salsa by Cooking Light. Use leftover cooked pearl barley with lentils, veggies, and seasonings for a hearty main-dish burger sans the bun. Serve with lime wedges for added zest.
Blend: 2 cups coconut water 2 cups baby spinach 2 small frozen bananas cup mango 1 tsp flaxseed flour 2 tsp super greens mix which includes wheatgrass barley grass moringa baobab spirulina & chlorella Topped with pretty much a fruit salad;) by bestofvegan
PIG'S NOSE: A great value, smooth 5 year old blended whisky from the creators of the 'Sheep Dip' range. It's as 'smooth as a pig's nose', it is. Created by Richard Paterson. Nose, gristy and youthful, some fruit, barley malt, porridge. Young but very sweet. Palate, creamy and sweet. Soft, gentle, quite gristy, rather oily and slightly coastal. Hints of salt. Finish, medium length, salty butters and caramel.
The Times published Marian Burros’s recipe for Plum Torte every September from 1982 until when the editors determined that enough was enough. The recipe was to be printed for the last time that year. (Photo: Andrew Scrivani for The New York Times)