Hi zeedman, hope everything is going well with you. Thanks again for the two kinds of "MN" cowpeas, they did wonderfully even with the bad growing season we had here. My project is making slow progress. I have more raw data to go through than I have time available. Much bigger project than I anticipated (as is usual for me). I thought it would be safer to have all my hard work on an offline computer so I acquired a second one that is dedicated just to the project. I linked a database to a spreadsheet. I settled on using the database for general information and I give every variety its own number. That number is referenced on the spreadsheet for further details and information. The spreadsheet offers a quick side-by-side comparison of varieties by using category checkmarks. Works pretty good. The thing is, the more time I spend and the more knowledge I acquire, the more obsessed I become. Beans sure are fascinating. A big problem is categorizing because of all the different terminologies and because many beans have multiple uses. The yellow/wax was one small issue, but there are more such as Romano beans versus flat beans, Lima (and Fava?) versus broad beans, French beans and filet beans, horticulturals and shellies, etc. Are cornfield beans distinctly different from typical pole beans or just regional terms for the same thing? Why are runner beans varieties of Phaseolus coccineus but 1/2 runner beans are varieties of Phaseolus vulgaris? That kind of confusing stuff. I am having to constantly go back into my "finished" data and correct errors or update information. Two steps forward, one step back. Second big problem is that I wanted a photo of each variety with beans set on as well as a photo of the dry seed beans. Not going to happen in my lifetime. ;-) Was such a distraction and time-killer that I dropped the whole idea for now. All in all I would say I am generally making progress, considering I only have time to work on it in the winter. I am a lot farther along now than when I last posted on this thread, but have a long way to go. I branched out into greasies, cutshorts, fall beans, teparies, tropical and subtropical beans, asian beans, foreign varieties available commercially, extinct varieties, etc. I also am working on cowpeas and soybeans just because I am so interested in them. When I get frustrated with the snap and dry beans I work on these categories instead. The biggest eye opener by far is how much duplicity is out there. I am convinced a great many varieties are actually the same ones with different names. I have come across seed companies and even growers and market sellers that arbitrarily change the names for selling purposes. Heck, I am even guilty. I got some bean seeds in a trade and the woman, an immigrant from eastern Europe, didn't know what they were so I named them after the nearest towns they came from in her homeland. What am I to do, call them "Unknown 1" and "Unknown 2" forever? I don't think what I did is quite as bad as changing a name to make a variety sound "cute" or make them more marketable, but the end result is confusion just the same. Finally, I hate to sound greedy, but I think this project may be worthy of publishing if I can get it finished, rather than free-sourcing it on the web. Several people I have shown it to have suggested looking into that possibility. Wasn't my original intention but because it is so complex I now feel I should try to get some kind of return on my investment of time and energy, if possible. This is nowhere on the priority lists, though, and if it ultimately doesn't happen it is no big deal to me. My personal collection is growing. With this year's orders and trades I am at well over 100 varieties of bush and pole snap and dry beans, asian beans, cowpeas, and soybeans. We have an informal little local club of hobby growers that are all interested in these so we coordinate and plant different varieties and swap seeds with each other. Pretty fun. Take care, -Tom I know it is improper to ask - wrong forum, wrong thread - but if anyone has any white wax beans would you be willing to part with a few seeds? I really want to acquire some. Thanks much.

3/4 cups chopped walnuts 1 cup cake flour, or 3/4 cup all purpose flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon kosher salt 3/4 teaspoon baking powder 1 1/2 tablespoons finely ground espresso beans 3 ounces unsweetened chocolate, finely chopped 3/4 cup (1 1/2 sticks) unsalted butter at room temp 1 1/2 cups sugar 3 large eggs, lightly beaten 1 teaspoon vanilla extract Preheat the oven to 350 degrees. Spray an 8 x 8" baking dish with cooking spray. Line the pan with aluminum foil; then spray the foil with cooking spray. Spread the walnuts on a rimmed baking sheet and toast in the oven until lightly browned, about 6 to 8 minutes. Set aside to cool. Meanwhile, sift together the flour, cocoa powder, salt and baking powder into a small bowl. Stir in the ground espresso and set aside. Fill a medium saucepan one-third full with water and bring to a simmer. Place the chocolate and butter in a large heat proof bowl and set over the simmering water. Turn the heat to low. Melt the chocolate and butter, stirring frequently, until completely smooth. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in the flour mixture just until the flour is absorbed. Stir in the nuts. Pour the batter evenly into the pan. Bake until a crust forms on top and the center is still somewhat gooey, but not "Baywatch" jiggly, about 30 to 35 minutes. Cool in the pan set on a rack. Refrigerate 2 hours. Cut into 1 inch squares to serve.

I read all of the reviews for these Deerfield cabinets sold by Kitchen Resource Direct before I bought and all were positive, but now I question who wrote those reviews. I took a leap of faith and purchased these for my kitchen remodel based on these reviews, but probably would have gotten the same or better quality from Ikea or a big box store. Although these could be somewhat modified which is why I chose them, the quality is far from good. All of the cabinets came with slight damage to the outside boxes and quality was lacking; cabinet doors did not close fully, one of the cabinet backs was deeper than the specs causing the skin to bow as it was applied to the back of the cabinet, the drawer boxes were rough and did not appear sanded in many places with chunks missing from the wood, the crown molding was made 1/16" off and the pieces could not be put together around the corners, causing me to have to buy new crown molding from a box store to install instead, one of the drawers came without any soft close hinges installed, which is to be a standard, and any additional shipment of items will cost you big time. Also, when they were delivered, the driver refused to unload the cabinets from the truck, which was supposed to be part of the shipping guarantee, and made my contractor and his team unload his truck, which they did as a favor to me. That was completely embarrassing. The only good thing I can add is these were delivered quickly but that probably is why the quality is lacking. I chose this instead of a higher quality custom cabinet from a reputable online cabinet maker because it was faster and i didnt want to assemble the cabinets, but I should have stuck with my gut and chose quality over cost and time. I cant even say I got a bargain for these cabinets as I easily spent over $15K on these cabinets and think any stock cabinet would have been just as good. Such a shame as the reviews were all positive, and I have never written a review in my life, but felt compelled for this reason to put a review out there that spoke to the real quality.

It could also be that the coffee you are getting is not as consistent as it once was or that they have changed something in the sourcing, roasting, etc. That has happened to us before. More than once. One was a local shop that roasted their beans abd they changed something. The first time they tweeked things it was good -- the second time was awful. Another was a name brand -- you expect them to be more consistent, but they make changes too. When you say milder, what do you mean? Lighter roast? Less acidic (a lot of dark roasts are more acidic or biting than we like)? The coffee we have been using is one that is roasted about a hour away from our house. I just happened to spot it in the grocery store and had to try it because of its name -- Jet Fuel by Independence Coffee Company. LOL Later found out they named he roast for a friend who was a pilot (the roastery sits near a community airport). Our favorite coffee when we were in CA was Deaf Dog Coffee (we even mail ordered some before they went out of business). They had fun names like Sleeping Dog (decaf), Bark and Bite (dark roast), etc., so the Jet Fuel name sounded fun and friendly to someone who was missing the old dogs. Anyway, Jet Fuel is a true dark roast, but not so acidic. We tried Jackhammer. It is pretty similar to Jet Fuel, but we weren't able to try them side by side so I'm not real sure of the differences. The Texas Tradition Epsresso is not carried in our stores -- don't think I've had that one. If you want a lighter roast, I am not much help. DH is pretty much a one coffee man. Independence coffees are sold at HEB and Whole Foods stores in Texas or on their website.