Sleevendog, no it is a different recipe. I use chickpeas, not chickpea flour. A google search using Thibeault's Table will bring up all the recipes I've posted to the blog. Was the naan baked on your wood stove? I love Naan bread, but I'm always a little disappointed in homemade Naan. Never quite tastes the same as naan baked in a tandoori oven. Chickpea Flatbread Source: Souvlaki for the Soul 1 cup of all-purpose flour 1 cup of wholewheat flour 1/2 of a 540mL/18oz can of chickpeas (garbanzos) along with some of the liquid from the can 1/2 to 3/4 a cup of warm water 1/4 cup of olive oil 1 teaspoon of cumin 1 teaspoon of turmeric 1 teaspoon of cayenne pepper (Omitted) 1/2 a teaspoon of salt Edited: Note: This recipe can be cut in half, by leaving out the Wholewheat flour and using just one cup of all-purpose flour, and reducing other ingredients by half. Place the flour and spices in the bowl of a food processor. Add the chickpeas and some of their juice from the can, the olive oil along with some of the warm water. Process until the dough comes together and a ball forms. The dough should be soft. Add more water if necessary. Process for approximately 60 seconds. Wrap dough in plastic wrap and set a side to rest for at least 30 minutes. Divide dough into balls about the size of a golf ball. Roll each ball into a circle approximately 6 to 8 inches. Cook the on a cast iron griddle or skillet. When the bread starts to get little brown spots and puff up ( 15 to 20 seconds), turn over and cook on the other side. Wrap in a towel or a tortilla warmer to keep warm while remaining flatbreads are baked. Here is a link that might be useful: Link

chi, I make them for Amanda every year and I don't add brandy at all. I sometimes use my home canned brandied cherries and sometimes I just use maraschino cherries with no alcohol. It still comes out fine and is Amanda's favorite holiday treat. If I had to choose, I'd go with the Irish Cream or the southern Comfort, although I think Amaretto would be good if you have some. The almond and cherry mixture is something I like. Oh, and I don't always have butterscotch chips so sometimes I do them all chocolate. Still good! Annie

Scones (Raspberry, Blueberry, Fresh Currants,etc..) =================================================== 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh raspberries extra cream and sugar . Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries. Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. If you are adding Chocolate you can add it along with the cream. AnnT Rita

I'm a little disappointed in Brandy Boy. It is heavily infected with early blight, and the only tomatoes on the plant are the ones that formed back in late May, when I first put them in the ground. My other tomatoes are resisting EB much better, and they are continually setting new fruit. 'Beefsteak' has already given me ripe tomatoes. 'KBX' should follow suit in a day or two. Brandy Boys look just as green as ever. In Brandy Boy's defense, it has the largest tomatoes out of all my plants, and it also has the most fruit setting on one truss. Hopefully, in a few more days I will have some ripened fruit to show everyone. However, unless the taste is absolutely out-of-this-world, I probably won't grow Brandy Boy again.