Coincidences piling up. What will be in the orzotto? I am v fond of the Nigella pea one…
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The pasta/barley question is less snobbery than wanting to be sure which of two very different genres of dish is meant. With a generous grinding of pedantry, a soupçon of snobbery and a dash of anti-US sentiment (they started it with pasta being called just orzo, I believe).
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I’ll look it up. Was just going to gently cook onions, add barley, chicken stock, a bit of lemon and some fresh coriander.
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There’s a certain logic to calling barley-shaped pasta ‘orzo’ in the same way as all the other shapes: penne, farfalle, conchiglie and so on. The trouble is that in the case of orzo, you are naming one food after another, whereas no one supposes they are actually eating feathers, butterflies or shells … not to mention ‘little ears’.
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Ha! Someone once pretended to me that orrichiette were against his principles. Said principles proved to be easily dislodged by a sharp tap with a wooden spoon that happened to be handy ;- )
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BBQ lit
Gin and tonic being sipped delicately
I am a happy old bat 
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Good-oh, Twellsy. Cheers!
Oh, and
sounds rather good. Wouldn’t have occurred to me to use coriander, flat-leaf parsley probably, but I imagine it would be freshening and zingy.
Like a G&T is.
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Eschewing all things orzo-ish, I made a shallot/sweet pepper and parsley frittata. Plenty of Italian hard cheese at the grilling stage. Sugarsnap peas and broccoli, with chips for one ovvus.
My rather flattened friend needs (I think) her Thyroxine dosage sorted out. I hope that she’ll be 'phoning her GP soon. But, I have tried not to push this.
Soo xx
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Dog in the sun… Looks happy with it.
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Nor to me, I’m one of those people who can’t abide coriander. I read somewhere that it’s genetic.
Now that does sound good, yes please. With lots of chips
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It is genetic, like the ability to smell ( not to produce, please note) asparagus pee. Did you know there’s a whole sexual perversion around that, btw?
I am rather fond of coriander; the offsprog has the genetic ‘you’re feeding me soap, you’re the worst person in the wohorld, sobbity’ gene.
Plus, I can roll my tongue [smuggity smuggity]
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Little Bee, are you sure that hound is not unravellin’?
Gorgeous, that’s what she is.
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How do you feel about dill?
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Please tell me those two things are not connected. Please…
I’m not keen but I can bear it. Wouldn’t use it by choice.
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If it will make you happier, TFM, then no: the two facts are not directly connected.
Warm and fuzzy. Or chilled and fuzzy, dependin’ on the dish. You should approach it, speak in non-threatenin’ tones and ask it to be your frond…
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ow
owowowowow
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sozzers
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Goodness - the things one learns… well… Mr Bee and I can both detect the whiff of asparagus pee. He says he hates it, I say wottevva. I like most herbs, in moderation, but some Turkish food is (to my taste) far too heavy on the parsley. Coriander can also be too ‘in-yer-face’, but can add a layer of flavour to lots of dishes. Get me 
I saw the newt fencing around the not yet planning permitted tract of land right next to our village, today. No, I didn’t plant the Great Crested Newts, but they are there, behind the fence - until they are shoved in buckets and tipped over the other side. Grrr.
Soo xx
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