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OK, I will give it a try tomorrow and report back. I'm not the most techy person, which is why I posted only one picture during my time on the BC.
Part of the issue is that I would have to figure out how to save her pictures into a separate file from which I could then upload for each recipe.
I have not received any spam e-mail of this type. I even checked my junk and spam files. My workplace is pretty good at bouncing suspicious ones (and sometimes legitimate ones).
I don't know whether to be angrier at the insurance companies for refusing to cover Cindy's medication, or at the drug companies for charging so much for what patients need.
Thanks, Mike! This list is very helpful.
I went back and corrected the heading on the three recipes from PaddyL, so they should all show up together on the next search.
Quick Note: The five I posted from Mrs. Cindy were in threads rather than her recipe section. I remember someone (do not recall who) saying she had sent Mrs. Cindy her recipes, so I directed my efforts at saving other people's. Thus, if anyone has Mrs. Cindy's, they will need to be posted.
OK, I've added Paddy's, Pmiker's, and Teachingcotton's. Don't worry, I have more, as I am sure Rottiedogs does as well. Zen said that there were 4000 recipes. I'm willing to bet that we will have at least 1000 on this site before we are finished putting them in. Tomorrow, I will work on virginislander's.
It would be helpful if we could have a list of whose recipes have been uploaded (or rather cut and pasted) into the recipe site so that we do not duplicate efforts.
Bob's Red Mill sends out e-mails if you subscribe to their list. I was able to get free shipping on an order (there was a minimum, but I ordered other products as well), and buying in bulk can also save you money. You should refrigerate barley flour--or freeze extra bags. My husband and I just like the flavor of barley, but I have read that it also helps regulate blood sugar.
I just made some wonderful barley scones this morning, so I will post that recipe for you. Coincidentally, I was internet surfing for barley flour recipes today, so I have a couple more to try. I also posted a link to a Martha Stewart recipe for Orange Barley Bread (and the tweaks Kid Pizza suggested) that I plan to try later this week.
King Arthur Flour has a recipe for Barley Butterscotch Cookies that uses barley flakes rather than oats in cookies. They also have a wonderful recipe in their wholegrain baking book for a big soft barley cookie, that my husband has asked me to bake for Father's Day. (Those cookies need to be baked on a very heavy baking sheet, or else double-up your cookie sheets. Those cookies bake at a very high heat, and the bottoms will overbrown otherwise.)
Pearl barley is also great in soups, or even cooked to be used in place of rice. I'm going to try a new softer hull barley I bought from Bob's Red Mill in soups (probably not until fall)
It would probably be a good idea to consult a dietician/nutritionist who can help you work out a plan for your individual case.
Best wishes as you cook and bake for health!
