With the leavings of the Thanksgiving turkey dispatched to the soup pot, this year the cook broke with long-standing tradition.
Shocking, I know, but this year the remains of the noble bird were accompanied by the humble barley. And with that stunning swerve away from the beaten durum wheat track came a few tweaks - the addition of a considerable amount of spinach, quite a few more carrots, a soupcon of hot sauce.
I've always loved barley, and my affection for turkey is well documented. It was only a matter of time before the two became a whole lot cozier.