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.

Well, sigh! I'm chickening out for a day or so until I have a chance to get down the mountain and to the store. I hadn't realized Lucy's sticky wrapping post was about torrone!!! I have had a chance to go over that post and the tips here and I think I need to make sure I know what I'm doing first. And, it turns out my friend's thermometer is a meat thermometer, too, so there is no candy thermometer for me :( Plan: Get into town and pick up a candy thermometer, no-stick foil, and see if I can locate wafer paper or rice paper. Then, I'm going to brave this new challenge and make yummy candy!! And, Lucy, I Should be asking you how you made yours!! If there is anything else you can think of for someone who hasn't made candy yet, I'd love to know...I'm really guessing here. I did find what looked like an easier recipe at Martha Stewart's site, so I might try that first, seeing as how it has less steps and gives an actual temperature. I'm posting the link to that in case others want to give it a try, too. Thanks, Carol, for the tip on the topping sugar! I'm actually not sure if it would be good or not for this project, I'm just to much a novice. But after I do make this torrone, I think I'll know... wheeeee Here is a link that might be useful: Martha's torrone

I went to see the movie of The Hunger Games over the weekend. Heartily recommended. Excellent acting and unusual restraint for Hollywood in handling the violence of the story. I guess they wanted their PG-13 rating but IMO it made for a better movie. I had read the first two books in advance, and am now in the middle of Mockingjay the final volume of the trilogy. I am just about to get in the car and drive to the post office to mail Maddy Clare back to Pam. Thanks for circulating this book! Rosefolly

I just can't do it. I can't stop at two. It's like the Lays commercial, no one can eat just one *L* Perhaps my tastes are more pedestrian, but I can't help but think about Watership Down, Treasure Island, Hitchhiker's Guide to the Galaxy, The Secret Garden, and tho' it was mentioned before, Lord of the Rings. There just are too many good books to shorten down to two.