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Started by Lady Barbrey Dustin RESIDENT on in Food & Cooking · 0 replies
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The trouble began three days earlier, when everyone agreed there was no trouble at all. I made barley broth in my keep; barley, water, and salt were enough.
You may know how to soften the grain without clouding the pot. I soaked it and simmered gently; some grains stayed firm, so I still cannot tell whether it needs longer cooking or no soaking at all?
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