I use only French lentils, which are dark green and smaller and harder than regular lentils, and hold their shape much better after cooking. But I have also tried the belugas, which are similar in taste and performance, although they are smaller still, and black (they are so named because they look like caviar). I would use them but they are much harder to find (even the French ones, when I find them, I buy 10 lbs). Anyhow, I planted about 20 seeds of Beluga in well amended sandy soil in Michigan in June, I think 3 yrs ago. They came up but performed pitifully. Lentils, like chickpeas, come from the Fertile Crescent and they might prefer summers warmer than our summers (just like chickpeas). It is possible that the French ones, being from France, may be more adapted to cool summers.

Dan and Rebecca, Have you gotten to the point with the house where the two of you can just relax for a couples of days or maybe even a week? The place sounds dreamy. Mellow? Reminds me of an old song. Can we call you Mellow Yellow? Sorry, it the only allusion I can think of off the top of me head... Michael

I've been sprouting lentils the last couple days. Sprouting increases the nutrition and lowers the carbohydrates. Later this morning I'm making 2 batches of Sprouted Lentil-Oat Waffles to put in the freezer. I'm also making a pan of Lentil Granola Bars (we're expecting a winter storm later today, so they may be greatly appreciated if the electricity goes out). I also use sprouted lentils in salads, stir-fry, tacos, in chili as a substitute for beans.... If there are any sprouted lentils leftover I'll dehydrate them. They cook really quickly when they've been sprouted and dried. I also spice them up before dehydrating (Mrs. Dash Southwest Chipotle is a favorite) and eat them as a snack food. That's a lot of good eating for a $1 a pound lentils. -Grainlady Lentil Granola Bars Mix together: 2/3 c. unsweetened coconut 2 c. quick oats 1/2 c. pecans (coarsely chopped) 1/3 c. cacao nibs 1 c. palm sugar (or brown sugar) 1/2 t. cinnamon 1/4 c. mini chocolate chips Add: 3/4 c. sprouted lentil puree 1/2 c. melted coconut oil 1 egg, beaten 1 t. vanilla Spread in jelly roll pan. Bake in a preheated 300-degree F oven 30-minutes, or until lightly browned. Cut with bench knife while warm. ---------------------------------------------------- Sprouted Lentil-Oat Waffles Soak overnight: 1 c. water + 2 T. whey/kefir/yogurt/buttermilk (your choice) 3/4 c. oats (quick or old-fashioned) Add: 1/2 c. sprouted lentils and blend. (I soak the oat mixture in the Magic Bullet Blender container and add the lentils and blend.) In a bowl add the lentil mixture and: 1/2 T. coconut oil 1 T. vanilla 1/2 T. agave nectar or coconut nectar 1/4 t. salt 2 T. chia seeds (optional) 1/4 c. whey protein isolate Mix well. I use 1/4 c. of this mixture per waffle (thin, 4-hearts waffle maker) because that's the size waffles that will fit into my toaster for reheating. These are great with peanut butter on them for a high-protein breakfast. Here is a link that might be useful: 3 dishes from Sprouted Lentils

My girls loved the Laurie Berkner Band. Fun songs, very upbeat and catchy and not completely annoying like so many children's songs tend to be (like on Barney). Go to Youtube and search Victor Vito, my DD1's favorite. Also, Moon Moon. My DS makes me sing this to him everynight before bed, along with the Froggie song. (Froggie went a courtin') I believe this is an old song that she sang on one of her DVDs. Now that my girls are getting older they are into Taylor Swift and a lot of other songs I listen to. I tend to listen to country, but let me tell you, there is something just so unsettling about hearing your 8 year old belt out, "It's a quarter after 1, I'm a little drunk and I need you now" (Lady Antebellum) Aaahh, gotta love country music.