I really love King Arthur bells. They used to be named Fat N Sassy. My absolute favorite bell variety to date. Love them! Kim Here is a link that might be useful: My Garden

I never cared for her. In case you ever want to make the mash recipe: FULL RECIPE, THEN DIVIDE BY 8 FOR 1/8 RECIPE 1/2 cup dry black-eyed peas 1/2 cup dry pinto beans 1/2 cup dry kidney beans 1/2 cup dry split peas - a mix of green and yellow 1/2 cup dry garbanzo beans 1/2 cup dry black beans 1/2 cup dry soy beans 1 cup dry great northern white beans 1/2 cup dry wheat berry grain 1/2 cup dry pearl barley grain 1 cup dry wild rice Rinse the beans, grains and rice, then soak them overnight (8 hours or so) in a large pot, covered with about an inch of water. Do not change the water before cooking as you want to retain as many of the nutrients as possible. In the morning add or remove water as needed to cover the mixture with about one inch of water. Bring the water to a full boil and boil for 10 minutes. Reduce the heat to a simmer and cover the pot, continue to cook for 20 minutes more. Ideally there will be just enough water to cook the beans, with very little extra. 3 medium sweet potatoes 4 medium white potatoes Scrub, quarter and then slice these into 1/8 inch slices. Then steam these lightly in a steamer, stirring every few minutes to cook them evenly. 3 pounds frozen corn 3 pounds frozen peas 3 pounds frozen carrots 3 pounds frozen green beans I add these to the hot beans and potatoes. It cools them off and stops the cooking process while barely thawing the vegetables. I like to cut the carrots up a bit, just because my birds prefer the different shapes and I think that they tend to be a bit large most of the time. 1/2 pound fresh parsley 3 medium zucchini 4 large tomatoes 1/2 pound of mustard greens 6 large bananas 6 medium apples 4 peeled oranges 1/2 cup cranberries (fresh or frozen) 1 mango (peeled and pitted) 2 papayas (peeled, leave the seeds in) 1-1/2 pounds of green grapes I run these items through a food processor to chop them a little. Do not process them too fine, the birds prefer the chunks of things. An alternative Is to slice them up by hand (this will add more time to making the mash). 1/4 cup dried pumpkin seeds 1/4 cup sesame seeds 1/4 cup dry powdered kelp 1/4 cup alfalfa powder These things I just put in whole (or powdered as the case may be). I mix this all together thoroughly and then freeze it in sandwich bags in daily serving portions. I take one bag out of the freezer and thaw it in the refrigerator for 24 hours, and serve it the next day. I do not recommend the use a microwave to thaw or warm this mash, as this may destroy valuable nutrients and according to some researchers it can also change the molecular structure of the foods. I�m not sure if it does or not, but it�s easy enough to avoid nuking these foods. You can warm it by placing it in warm water. Posted by: "Adrianne" : 2 - 3 rinses before the initial overnight soak. Keeps the water clearer, removes toxins that the legumes produce as they soak/germinate and increases digestability. I also do not use red kidney beans, and have cut back on the black beans as well, as they are more difficult to digest. I use navy beans for the white beans and substitute adzuke (also called aduki or azuke) beans, mung beans and lentils, as they are much easier to digest.

I made the one called "Our Easiest Stollen", because I didn't have marzipan, I didn't have almond paste, I didn't have dates, and I don't like the fruitcake mix kind of candied fruit. That one seemed to be the one that I could most easily adapt to the ingredients I had and that we like. Hmm. So FOAS is familiar with stollen where the raisins are soaked in rum, and Peppi had one with rum, so maybe that IS traditional, like the brandied fruit cake. The bakery doesn't bake the rum IN the bread, they mix butter and rum and use it to baste the already baked bread, it makes kind of a glue for the powdered sugar, and they make a thick coat of it. I do like almond flavoring, though, I just sniff the bottles of almond extract at Penzey's and I LOVE almond paste in those Italian neopolitan cookies. Almond paste isn't something that's readily available here, though, usually the cans of "Solo" brand are available around the holidays and occasionally I'll see a block of it in the refrigerated case with the rolls of cookies and stuff, but again, only at the holidays. Annie

I made these cookies this morning. The dough hasn’t ”mellowed” for 24 hours yet, but I wanted to see if they were what I was looking for, so I baked 4. They are not like the ones DD loves. Those are more pillow-y. The KA cookies are thinner and spread a lot. I made each cookie in the 70-75 gram range. I baked them for 15 minutes in the Breville oven w/o convection with the rack on the middle position. For the chocolate, I used Trader Joe’s Pound Plus bars, half milk chocolate and half dark chocolate. Browning the butter is definitely a winner. I’m not sure what the tangzhong did. Between browning the butter, making the tangzhong, and chopping the chocolate, this recipe takes quite a bit of time. I seriously doubt that I will make it again, not because it isn’t good, but because it isn’t so much better that I’m willing to put in all the effort (and time!) that it takes. However, I may start browning the butter for my cookie recipes.