Steel Cut Oats

Having bought steel cut oats at Paula Andrasi's suggestion, I'll be trying the crockpot recipe here below.
My Frugal Breakfast: Crockpot Steel-Cut Oats The Greenest Dollar

Baked Lamb's Ribs Tackled

We did follow the previous recipe and were well pleased with it. We simmered the lamb for a couple of hours then chilled the broth and ribs. After skimming and removing all possible fat, we used the broth to cook lentils, baked the ribs in a roaster, and cooked separately a batch of pearled barley that we served as a side dish.

The lamb itself was delicious. the combination with lentils, superb.

When we ate the leftovers the next day, we mixed the barley, lentils and lamb with a bit of curry powder and the tastes were sublime!

Baking Breads for World Communion Sunday

I had this idea for World Communion Sunday of baking several different grains in sections of one whole loaf, symbolic of the difference with in but unity of the church of Jesus Christ. Here is the result.
In the 10/4/09 sermon I'll say,
"-One part is white bread that has been a staple of our part of the world many decades.
-One part is corn bread which native Americans cooked long before European settlers arrived, who then made corn bread in several different versions a staple of their own.
-This darker bread is a type of rye bread, made from the rye grain which grows well in the colder, wetter climates of northern Europe especially Scandinavia, where special cooking techniques are required to attain a risen loaf, so where it is instead often eaten as a cracker-like flat bread. Pick that up at Ikea!
And finally, barley, an ancient grain that has been collected and eaten in the near east for at least 17,000 yrs. and cultivated throughout history. In his Pulitzer Prize winning book Gun, Germs and Steel , author Jared Diamond argued that it was the cultivating of the barley crop of south Eurasia – along with some other animal and domesticable crops, that significantly contributed to the broad historical patterns that human history has followed over approximately the last 13,000 years; especially explaining why Eurasian civilizations, as a whole, have survived and conquered others.
Barley was the main food source for Jesus, his disciples, and, in fact, for most of the biblical characters we could name.
Our scripture passage this morning is a well-known one, the feeding of the 5,000. Of all Jesus' miracles, this is the only one repeated in all four gospels. Five loaves barley loaves – flat and round ones like this- , and two small fish – gee I left them on the chair where you are sitting, Doug. Only kidding- you’ll have to imagine the fish ..."