Anasazi beans, fried eggs,

In Sam Arnold's book, The Fort Cookbook: New Foods of the Old West from the Famous Denver Restaurant, available on Amazon for 1¢, he writes that one of his cooks back in the day told him that black beans are the Cadillac of the bean world. Either black beans or Anasazi beans, I forget which. 

Sam also said Anasazi beans, the spotted heirloom species with markings like pintos but much brighter and dramatic, have only 25% of the type carbohydrates* that cause flatulence.

* Oligosaccharide, usually 3-9 simple sugars, molecules too large for the small intestine so they pass onto the large intestine where they are digested by bacteria, to the extent they can be digested. 

1) Raffinose, a trisaccharide, fructose, galactose, glucose

2) Stashyose, a tetrasaccharide with the same elements as Raffinose. 

The beans turn pink and lose their bright markings as they cook. 

Aw, bless. 

I was thinking about what makes those hamburgers next door so good and I concluded a big part of it is nice crispy lettuce. Good as this is, the whole thing would be much less without a wide slice of fresh crispy iceberg. You usually do not see iceberg served like a disc but it sure is good in every bite. When the lettuce ran out then what remained became worse.

After a full summer of amazing garden tomatoes, and finally heirloom tomatoes, and finally-finally my own terrace tomatoes, these hothouse tomatoes right here with no flavor at all came as a bit of a shock. Man, I sure hope Tony's or Whole Foods still has some summer tomatoes or I'll be really bummed having to do without them. Peaches I can live without for awhile, I guess, but not tomatoes.