Breakfast sausages with blueberry pancakes and maple syrup.

Mike--I bought it from Bob's Red Mill last year, and we liked it so much that when I shopped their sale this year, I bought a case of four. It is added to boiling liquid, then simmers for 20 minutes, is removed from the heat and sits covered for 5 minutes. I did notice that the 16 oz. bag is now a 14 oz. bag. Sigh.

Yes, BRM has dropped some products. I miss their Ivory Wheat (white whole wheat flour), and I liked their unbleached cake flour, which was more reasonably priced than King Arthur's. They no longer carry wonderful dried cherries or dates. They had a greater variety of rye flours at one time, but now it is just the dark rye and no pumpernickel. I was sorry when I placed this order not to find the split yellow peas, which I use for my Swedish pea soup, which I'll have to make with green ones. They also no longer carry long grain brown rice, only medium. They had a blend of three rice varieties that we very much liked as well that is no longer available.

I made a small pork roast, rice and canned baked beans, purple cauliflower. The problem with cauliflower is it seems to never get used up.

My husband does not care for cauliflower. I like it raw, particularly with a dip. I also like it cooked and pureed into a soup. Otherwise, I don't work with it in the kitchen. I've seen recipes for roasted cauliflower but have not tried it.

For lunch on Monday, I made a “leftovers” vegetarian chili, with a few non-leftovers. I started by sautéing chopped onion, celery, and carrots in olive oil, then adding two cloves garlic. I added 1 cup of turkey broth leftover from last night, about 1 ½ cups liquid leftover from cooking the lima beans last week, and 1 cup crushed tomatoes leftover from that pizza bean casserole. I added 15 oz. of black beans from the freezer, 1 heaping Tbs. tomato paste, ½ tsp. chili powder and a dash of cayenne and a dash of adobo seasoning. After cooking it for 30 minutes, I added the rest of a bag of Christmas pasta (durum wheat and semolina), brought to a boil, simmered five minutes, then let sit covered for another five minutes. I could go “wild” on this chili, as my husband would not be eating it. (He does not care for black beans, onions are giving him issues these days, and chili powder and cayenne are absolutely forbidden,) He happily ate his canned salmon sandwich, which he eats almost every day. I enjoyed my chili, which is perfect for a cold day in which we awoke to an inch of snow and already have a fire in the wood stove.

Today we had taco salad,I had mine rolled in a flour tortilla.