While browsing through my copy of the “Forks Over Knives: The Plant-Based Way to Health” last night, I stumbled on ‘Layered Tex-Mex Lasagna” from Mary McDougall (page 130). Being a cold night with snow in the forecast, it sounded delicious! It’s layered corn tortillas with pinto beans, corn, black olives, and onions for the filling and drenched in tomato and chipotle sauce.
This weekend was SapFest. It is a small, annual event run by a friend. He has a few acres and several Sugar Maples. In the early spring, folks come out and help gather the sap into buckets and then watch it boil. He claims it is the outdoor equivalent of watching paint dry, but my wife and I found it more exciting than that.
I’ve been surrounded by Maple syrup most of my life. I thought I knew how it all worked, but seeing it was a bit different than I excepted.
I enjoy trying new foods. I also enjoy collecting different types of beans, so I was excited when I found Native Seeds as they have a unique collection that I haven’t seen or heard of before: Colorado River Beans, Moon Beans, Four Corners Gold Beans, and a bunch more.
Gorkha Palace is one of our favorite restaurants. They serve delicious food from Nepal, Tibet, and India. There are vegan, vegetarian, and meaty items all clearly marked on the menu, so there is something for everyone.
A few weeks ago we were stopping at a Mexican grocery store. I love walking the aisles looking for tasty treats. On this particular trip, I was drooling over the large selection of dried beans and legumes. There were several I had never seen before including Pigeon Peas, so I bought them.