i wish i could take credit for this recipe, but i can’t. this recipe is the spaghetti sauce i grew up eating – a standard, week night meal, and one of my favorite comfort foods.
a few weeks ago, my friend’s mom gave us a huge bag filled to the brim with meyer lemons. what a gift! ever since then, we’ve been making all sorts of delicious lemon-based recipes (i’ll post more soon!).
as i was beginning to come out of my post-holiday cooking hiatus, i read a blog post over at smitten kitchen (have you checked out her website? it’s fabulous!) about a barley risotto with beans and leafy greens. i had never tried to cook anything with barley, and the pictures left me absolutely drooling, so i starred the post (my version of clipping a recipe out of a newspaper), and vowed to come back to it.
i have a confession: i haven’t been cooking much lately. after consuming (and helping to make) big holiday dinners, cookies galore, and attending and hosting several parties packed with delicious eats, i lost the urge to be in the kitchen for several weeks. mike and i have been subsisting on our local grocery store’s hot bar, frozen food, and quick things that barely require a recipe, like home made tacos and salads.
