Strange, but good
Wheatberry salad. A good palate cleanser after two days of fritters.
1 cup wheatberries cooked in 3 cups water (I use a pressure-cooker; you can boil them until tender instead; 35 minutes under pressure, or an hour or two in a regular pot)
3 chopped scallions
any number of tomatoes, chopped, optional
1-2 chopped bell peppers, any color
1 bunch parsley, minced
1 handful mint leaves, minced
1/4 cup lemon juice or vinegar (any kind)
1/2 cup olive oil (or other oil)
salt and pepper to taste
1-5 cloves garlic, minced
Drain wheatberries. Add scallions, tomatoes, peppers, parsley, and mint, and toss. Mix remaining ingredients and add to salad. Mix well. Chill 1 hour or overnight.
The last word in comfort turns out to be “farina”.
This is our 100th post, and what better day to just take it easy and slap up a photo of something basic and delicious?
We called it Cream of Wheat when I was growing up. I don’t know when I switched to calling it the generic “farina”, but either way, it’s the epitome of Mom Food for me. There isn’t a food on earth that comforts me more than farina. It is perfect for breakfast, sure, but it can make me feel better no matter what time of day it is. It’s inexpensive, dead easy to make, and very versatile, as you’ll see when I make a cake out of it this Friday.
Made with milk or water (in a 5:1 liquid:farina ratio), it’s a blank slate for adding butter, honey (or other sweetener), raisins (or other fruit), etc. It’s creamy and smooth, two of my comfort-food essentials, and my mommy used to make it for me. Practically the definition of comfort food, if you ask me.
I was inspired to make farina today by Lana’s gorgeous essay over on Bibberche. I really recommend that you check it out.