tag:blogger.com,1999:blog-5180693598187739903.post6115578657666019249..comments2008-12-05T11:33:17.815-06:00Striving Greenhttp://www.blogger.com/profile/05418204830305087352noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5180693598187739903.post-52988502364117522682008-12-05T10:23:00.000-06:002008-12-05T10:23:00.000-06:00Peter has a cousin who is living in Japan. She sent the kids a book about Boys' Day and Girls' Day in Japan. I'll have to lend it to you, or show it to you when I see you next!Sarahhttp://www.blogger.com/profile/04550938120677830497noreply@blogger.comtag:blogger.com,1999:blog-5180693598187739903.post-55873593581974632842008-12-05T06:34:00.000-06:002008-12-05T06:34:00.000-06:00What kind of beans did you use for your refries? I use pinto, anazasi or adzuki, and they don't look gray when their cooked. The adzuki are a little strong in flavor, though.<BR/><BR/>Mine aren't intentionally vegetarian, but most of the time I don't add any meat or meat fat. I use a little garlic and lots of salt while they are cooking, and at the end of cooking, I add just a pinch or so of an herb called epizote. It's supposed to cut down on gas, and it adds just a bit of a tart flavor. <BR/><BR/>Epizote has an odd aroma in bulk though; it smells kind of like car wax IMO. LOL! So be prepared for that if you buy any.Annie Joneshttp://www.blogger.com/profile/07123644833186800503noreply@blogger.com