tag:blogger.com,1999:blog-159457311435737252.post860967308585127143..comments2024-03-28T07:04:05.380-04:00Comments on What Smells So Good?: A Soup For TibetSarah Rhttp://www.blogger.com/profile/10995934753291549654noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-159457311435737252.post-65829672374898240762008-03-28T13:02:00.000-04:002008-03-28T13:02:00.000-04:00Your bread sounds tasty. I always find that using ...Your bread sounds tasty. I always find that using two sugars (different types) or honey keeps breads moist. The psyllium was an interesting choice. I use flax seeds, freshly ground, because they supply a lovely nutty flavor and take the place of eggs in terms of lift. Plus, their golden color renders them largely invisible to the fiber-phobic!!!tanita✿davishttps://www.blogger.com/profile/01671822274852087499noreply@blogger.comtag:blogger.com,1999:blog-159457311435737252.post-83873399103074797662008-03-27T17:33:00.000-04:002008-03-27T17:33:00.000-04:00You might be interested in this if this topic has ...You might be interested in this if this topic has interested you http://culinarytravelsofakitchengoddess.wordpress.com/2008/02/27/food-to-support-our-rights/ <BR/><BR/>Excellent blog btwAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-159457311435737252.post-72074178091516482042008-03-27T13:19:00.000-04:002008-03-27T13:19:00.000-04:00Nowhere=Scotland. Just sayin.Nowhere=Scotland. Just sayin.David T. Macknethttps://www.blogger.com/profile/03074123750929335716noreply@blogger.com