I’ve have my own “personal” cookbook pretty much since I left home. I started with my sister writing down all the family favs in a spiral notebook so i wouldn’t starve in my very own first apartment a mere 30 min from mom and her.

It’s grown and expanded, been re-written to index card, input into different online cookbooks etc…  i save recipes from everywhere, fitness magazines, the sunday paper, cooking light of course, my neighbors Real Simple’s, online blogs, there is paper everywhere!

One day I decided to make a book – first version was basically a word document I printed as Kinkos – in black and white since i wanted to make sure it made sence and i didn’t have photos of everything yet. (still an issue – a common phrase after i finish my last bite is – damnit – to which hubby replies – forgot a picture?)

Then i found – Tastebook – oh yeah!

I love this book cause i an re-print my recipes – ya’know when i finally take a picture or figure out I fat fingered something wrong or decided to “make it better” (or splash soy sauce on the page…)

Only recipes that the hubby and I have voted in as a “once a week” or “once every other week” make the book”. Simple cause there are just too many other recipes in the world that I want to try! Why stick to something that is not AWESOME?

So my book has little pieces of paper stuck in certain chapters waiting to become a permanent part of the book. And that was what i am doing this morning when I came across my Tabbouleh recipe. Nothing fancy, but I have lost it 2 times now so figured, I’d get it into every one of my publications so it doesn’t go missing again! (last time was when we mistakenly grew parsley instead of cilantro – my very own parsley in my very own salad – yeah!)

Wilker Tabbouleh

Ingredients

• 1 cup cooked barley
• 1-2 diced cucumber
• 1 cup chopped fresh parsley
• 1 cup diced tomato
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced

Preparation

• Combine all
• Chill and Serve!