Saturday Night Dinner

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Recipe: Barley Risotto with Beans & Greens from Smitten Kitchen
Modifications:
  • 2 onions
  • 1 tbsp fresh thyme
  • 1 tbsp chopped garlic
  • 1.5 c barley
  • 1 c white wine
  • ~6 c broth
  • 15 oz can navy beans
  • 1 c parmesan cheese
  • 5 c arugla 
This was an absolutely delicious, stick-to-your ribs dinner.  Perfect for the sub-zero weather, I'm so excited to eat leftovers tomorrow!

Your eyes are not deceiving you, I finally decided to commit to a blog redesign - what do you think?

Comments

allison saunders said…
Brandy - I love the new design! And your dinner looks fabulous too :)
January 10, 2010 at 5:19 AM
TT said…
C and I both like the redesign. Does this fall under the umbrella of "The Year of Organization"?
January 10, 2010 at 4:17 PM
Brandy said…
Thanks for the feedback! T&C - this definitely falls under "The Year of Organization" - I'm trying to get all parts of my under control!
January 10, 2010 at 8:46 PM
Leighann said…
Love the blog makeover!
January 11, 2010 at 4:11 PM
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