In article >,
Terry Pulliam Burd > wrote:
(snips)
> You're using the wrong kind of barley, then. It'll soggy up plenty if
> you use pearl barley. I use pot barley and it stays "crunchy" no
> matter how long I cook it or how often I reheat it.
>
> Terry "Squeaks" Pulliam Burd

Where do you buy pot barley, Terry? I don't think I've ever seen it in
the supermarket. TJ? I could use an excuse --er-r-r, *reason* to go
there again.
-B
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
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-- a woman my age shouldn't
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