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[Vanishwood@aol.com]

Phlip,

>> I've found a certain richness in flavor in my
chili when I use several varieties of beans, that just isn't there when I
make it with just one or two varieties such as pinto or kidney beans.
<<


Do the pinto beans seem a little sweeter to you than the others?  I
really liked them.  I took all the beans, tossed them into a skillet in
which I'd fried some mashed garlic and minced onion in butter, according
to several of the recipes.  Plus a bit of the almond milk that didn't
spoil.  Well, they call for 'good grease' or oil, and I intended to take
them to a Jewish couples' home, so wasn't doing the bacon grease thing. 
I didn't go, so later cooked myself some bacon to eat with them.  Too bad
we don't have any documentation for a mix of beans--it worked out quite
well.


I'm really unhappy about the almond milk, though.  It's definately
spoiled, not fermenting.  Thought perhaps I'd invented Amaretto!  Still
can't track down the reason it happened.


Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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