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Monday started out with blackeye pea, barley and prune coconut porridge.

Grits and runner bean curry for lunch.

Chestnut soup with leftover zucchini finished out lunch.

I took lunch and dinner for an outing to Mountain Home. One meal was fava beans, Job's tears, cabbage and chestnuts.

The other meal was blackeye peas, rice, cabbage and chestnuts.

Dinner on Monday included cabbage and new potatoes.

The real high point of the evening was a thermonuclear curry with runner beans and Job's tears that left me soaked to the collar. Yes, I did eat all those hot peppers.

Dessert was apricot bread pudding with molasses.

Also on Monday I baked up this bread, which included 80 g of chestnut flour. It came out a little dense but really flavorful.

Tuesday's breakfast of grits, fava beans, and prune porridge.

Dessert on Tuesday was a crust stuffed with apricot bread pudding. Yummy and a little awkward to eat, but fun and delicious.

Wednesday breakfast was fava bean, grits, and prune porridge.

For lunch I had some sweet potato soup with rosemary.

Blackeyed pea and Job's tears curry rounded out lunch.

Dinner started off with a curry of pigeon peas and rice, with cilantro and fresh Egyptian onions.

Chestnut soup rounded out dinner.

For dessert, peaches and soy milk, with chestnut bread and molasses. The peaches were on sale at Wal*Mart. They were the typical rock-hard industrial peaches, quite a disappointment.

This Swift muffin maker was rescued from a thrift shop in Mountain Home. Curiously, I couldn't find any information about the machine on the internet. Recipes and procedure were pretty much a mystery. First I tried putting my usual pancake mix in the cooker and plugging it in cold. The results of that were six flat, unhappy mini-muffins. Luckily, there was a bit of batter left over, enough to make one and a half muffins in the hot pan.

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The successful muffins are in the center. To use the Swift muffin maker, spray the molds with oil and plug it in. When the light goes out, spoon 1 1/2 T of batter into each cup. Cook until the light goes out again, and flip the cooker to to release the cooked muffins. Letting them sit in the hot pan would make them crispier.

Breakfast today (we are up to Thursday here) is rice, peach, and blackeye pea porridge.