ElsieD

We never had baked beans growing up but in 1973 or thereabouts I bought a recipe book called The Laura Secord Canadian Cook Book. It has a bunch of recipes from the various area of Canada and includes a recipe for baked beans from Quebec. It is a cousin of Boston baked beans and uses both maple syrup and molasses. I made them when I first got the book, fell in love with them and have been making and eating them ever since. I eat them wherever I find them, not just the ones I make myself.

I love baked beans for breakfast, the kind made with navy beans, baked with maple syrup. If we are out for breakfast and I see them on the menu, i always get them.

I'd take the shortbread any day.

I found the bread at Loblaws and 6 slices have already been consumed. It's delicious. @chromedome just finished reading the story you linked to. Interesting, indeed. Thanks for posting it.

Thank you, @chromedome and @Anna N. I'll be on the hunt for some today. The one I would really like to find is the 21 grain thin sliced.

We too are happily watching the Jets thump the Wild. In between we are watching the Jays beating up on the Yankees. Life is good. We love pancakes so if you can find that recipe that would be great. I don't think whole freekeh will be hard to find but I think I better cook my way through the twelve grains I bought today first. I'm really excited to try all these, including the millet, to see what they are like. I have had wheatberries a few times as a salad and loved it but I am unfamiliar with most, but not all, of the others. This us going to be fun.

@Honkman and @BeeZee Thank you for the refence to the books and thank you @Anna N for the links. I haven't had a chance yet to study them but I will. Today I went to Bulk Barn and bought 12 different grains. They are: Amaranth, buckwheat groats, bulgur, farro, cracked Freekeh @Okanagancook they didn't have whole) Kaniwa (anybody heard of this?), Kasha, millet, red quinoa, teff, wheatberries and spelt. I put them all in evernote with nutritional values and basic cooking instructions for each. I have already learned that amaranth gets gummy and congeals if you allow it to sit around so that doesn't look promising to use in a grain bowl but likely will work for cereal. I only bought an eyeballed cup of each so if I don't like something, i won't have wasted much in the way of $$$. I see @kayb that you have used barley. For some inexplicable reason, i have a real dislike of barley so didn't get any. Weird, too, because we ate it at home and while I wasn't nuts about it, in true Dutch immigrant fashion, we are what was put in front of us, without complaint. I'm looking forward to playing with these. Fun times ahead. Any advice appreciated.

I am seeing more and more references to grain bowls lately and would like to try my hand at cooking grains. My cooking experience of these so far is limited to quinoa although I have enjoyed eating others, such as wheatberries, mostly in salad form. Are there any books on the subject you would recommend? Do you cook with grains and if so, how often? Which grains do you cook?

@Ann_T You make the most amazing breads! They look wonderful.

Don't think I'll be seeing it at my local Wal.mart.

On a comment board I just read that someone has purchased Dave's Killer Bread at Costco, which one or where wasn't mentioned.

I'd give my eye teeth for some of that 21 grain and seed bread. I adore seedy bread.

Bologna is also often found on breakfast menus in Newfoundland.

Miso chicken, asparagus and squash.

I got all excited until I saw the price, just shy of $160 For 8.8 ounces. Guess I'll continue to go without.