Don't laugh, I made a batch from a recipe that I got from the New York Times food section. I finished my first batch during dinner tonight - I'm taking another batch to the potluck tomorrow...And pearl barley is .49/lb right now.

Scottish tabouli (heh, heh, heh)

1 cup pearl barley
2 cup whole kernel corn (I used frozen - we're not in corn season yet)
2 ripe tomatoes, chopped
4 radichio "rocket" leaves (recipe called for arugula, so I winged it) - shredded and chopped
2 tsp dried parsley

olive oil
lemon juice
salt
pepper

Soak barley for a couple of hours, or overnight. Boil until tender. Drain & cool - this is cold or a room temp salad.
Cook corn according to package directions. Also drain & cool the corn.
Chop your tomato, shred your rocket.

Make a dressing of olive oil, lemon juice, salt, pepper - think tabouli, and also take into account that the barley really sucks up the dressing.

Fluff up the barley, add the cold corn, dress with dressing. Add the parsely, toss, add the tomato, toss, add the rocket, toss. Taste, and correct for seasoning (barley seems to take a lot of salt). Serve at room temperature.

After reading a bit more on the thread "Why ING?" I decided to start a 6 mo CD "escalator" in my ING account. Right now the interest is 5.00%. I expect that the interest rate will go up a bit in the next few months, so I plan to buy 6 6-month CD for 2K around the first of the month. 6 months later, when the first CD matures, I see what's what. All the interest goes into my emergency fund.

It's a little bit different than the ladder, when you construct it so that your CDs mature at once.