Taigen, I am so glad to hear (and see) this!! I know exactly how you feel......they really are so much fun to do. The iridescent background added something new and exciting, and makes me wonder what other variations on the background we could try. I especially like your first one. You'll find the process a lot easier when you get your macro lens. I was told to use a tripod, and I'm sure that facilitates things, too, but my tripods are old and can't accommodate a camera facing straight down. That's okay.........I enjoy a challenge, at least the kind that involves cameras. :-) Well, now you've got me wanting to try some more. And since the sun came out as I typed that last sentence, I just might do that. Thanks so much for sharing these! Susan

Adapted from Paulette Mitchell's Vegetarian cookbook in the 15-Minute Gourmet series: Moroccan Chickpea Soup 2 tbsp vegetable oil (I use olive oil) 2 large carrots, finely shredded ý cup finely chopped onion 1 clove garlic minced or put through a press 1 (15 oz.) can chickpeas (garbanzo beans), drained 3 cups vegetable broth, divided 1/3 cup tahini 2 tbsp. fresh lemon juice 1 tbsp. minced fresh flat-leaf parsley þ tsp. ground cumin black pepper to taste ý tsp. dried thyme ü tsp. turmeric cayenne pepper to taste (optional) Heat the oil in a Dutch oven over medium heat. Add the carrots, onion, and garlic; cook, stirring occasionally, until tender. Set aside. Process the chickpeas, tahini, lemon juice, and 1 cup of the vegetable broth in a food processor until smooth. Stir the pureed mixture into the pot, then add the remaining vegetable broth and the other ingredients. Cover and cook over medium-low heat, stirring occasionally, until heated through. Serves 4, although I think thatâÂÂs debatable. I made it for 4 people recently and increased the quantities by 50%.

Dotmom, it isn't hot and spicy in this recipe, but you could start with less if you like. Curry loves something sweet as a condiment, and the apple fills this nicely. Curry is actually a mixture of spices. I have several different kinds in my pantry, including a couple bought at an Asian market. But my favorite is McCormick's. Have you smelled curry, at least? I hope you'll like it well enough to make other curried dishes.

I'm not an apple fan. Mine was delicious for lunch today :o) Alisande, my apologies, it must have been you that I got the recipe from. Thank you!. I do prefer scallions to red onions though. That's why I added the scallions.