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224 pages, Paperback
First published January 1, 2008
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We did our own cooking when renting a house on Mexico's Soliman Bay. At the produce stand, there was several varieties of grains and nuts. One of the grains looked familiar, close to brown rice, and the vegetarian among us approved the choice.We cooked it over an hour, but it still tasted oaky, so we cooked it longerand added seasoning. The property manager and the caretaker stopped in as we were about to eat. They were in awe of our ignorance. We just cooked a bag of birdseed.