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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cooking With Farro

on February 13, 2014

Farro sometimes can be used interchangeably with Barley. Farro has a nutty texture and usually requires soaking in water before cooking, but it has aImageImageImage flavor that I just love. I’m going to add a few ingredients to the Farro to kick it up a bit and serve it tonight with a  roasted boneless pork loin with fennel, garlic, lemon zest, and some rosemary. Well I’d better get started I’ll post the results later and let you know what Steve thinks about this dish. I received some great news, earlier I blogged about my old and dear friend Beth that has opened Beth’s Burger Bar. I found out today that I’ve been invited to go and see how the burgers are made and take some pics too. I’ll be hanging out with Jerry the general manager and the owner Beth, so excited. I’m sure I’ll have a lot to blog about next week.

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