I've done it...I guess because every third conversation in this house has to do with food in some way - and could getting it in writing mean I won't repeat myself?

And will it be long-lived? Depends on the interaction I get from the food besotted.

Mott made for lunch a recipe from NYT 4 Jan 06 ... yummy - easy - we've made it several times, proportions don't have to be exact - you can leave out most anything you don't like or is exotic ( saffron, cilantro) and it is still tasty... .I wish I had a photo... I think the tripod will have to be setup and left as a piece of scultpure.

LIBYAN SOUP

2 tsp olive oil 1/2 cup barley ( or orzo)
1 1/2 cup chopped onions 1 cup canned chick peas (or other bean)
1/2 lb, chunked boneless lamb shoulder 1 Tbl finely chopped cilantro
you can use chicken thighs ( BUT DON'T) 1 Tbl finely chopped flat parsley
4 med tomatoes - fresh or canned 1/2 dried mint
1/2 can tomato paste - 3 oz (opt)
2 tsp paprika
1/2 tsp cayenne
1/2 tsp saffron threads ( opt)
salt and pepper to taste
8 cups water

1.Brown meat and onions in oil. Add tomatoes, tom. paste, paprika, cayenne saffron, salt and pepper. Stir - then add 8 cups of water. Simmer - 45 minutes
2.Add barley and chickpeas and cook 15 minutes or until barley tender ( maybe a bit longer). Add cilantra and parsley. Taste and adjust salt and cayenne. Add dried mint. Cook 5 minutes

I think you'll love it - have even put some leftover chopped spinach in it - the spices and lamb carry it.