I'm sure any beans would do, but I guess black beans would give the bread a weird color. White is probably best just because of the color.

Stumbled on this today. Perfect way to sneak in some extra protein: Bean Bread - The Zero Waste Family® https://share.google/54AioXiNx7Ik6SGRS

Well ..... literally EVERYTHING is worse than ketchup.

71 days til Christmas ..... and I just saw a commercial on TV for Christmas decorations.

I'm not very good at writing in this daily thread. I usually turn up when I have something to whine about. But! Today I want to share something I am so HAPPY about. John (son) started school in August after been sitting home for 10+ years. And he loves it! Last Friday he came home and said he...

Easy: Katniss Everdeen from Hunger Games.

Oh, I cannot believe this!!! Who on earth would do something like that to you?!?!!

Oh, and I'm sure green lentils would work well too. I'm not sure but I think they need a few minutes longer to get "al dente". (Can you use that phrase for other things than pasta? If not, I beg your Italian soul to forgive me. LOL)

Horseradish and wasabi arevery similar in taste, probably would work just fine.

https://share.google/QTznmlnBKBwJDbhL9 An easy side dish like this would be a nice addition to all meals. With variations of spices and beans, if prefered. I make a nice lentil salad. Prepare the lentils like I explained above (not boiling, just let them soften in hot water for 15 min). Make a...

Welcome to the O, Sarah! It's my dream to go to Wales, it looks so beautiful when I see photos from there. Have loved it ever since I watched Hinterland.

Oh, and spinach, nuts and kale. Avoid drinking tea, coffee and milk (I don't remember if she's vegan?) together with food. It uses the same "chemical ways" for absorption. Cook in a cast iron skillet. (That's the right word?) Especially if you cook food that is on the more acidic side, like...

When I use red lentils, I don't cook them. Since they have such short cooking time, I just pour boiling water on the lentils, put the lid on, and let it dit for 15 minutes. Then they keep firm and don't get just mushy. Then I strain them and add to whatever dish I have prepared and serve.

Linda! Darling!!!!! How lovely to see you again!!!!!!!!!!!! (I can't get the smileys to work on my phone - hence overuse of exclamation !!!!!) !!!!!