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Yes, been cooking in a bit of cherry juice and saving in the fridge for mostly Greek yogurt topping. Havent added any pectin. I am not a canner. That gets too close to hoarding for a family of one! Good thing cherries are seasonal. If only peaches were better this year, now that could be a diversion.

French press and French Market coffee are the only way to go for me.

Yes, I want to be able to hold and fill and roll to eat by hand or fill and roll, and top with a sauce. And, I'd like to be able to make a batch, and have some for the next day out of the fridge. Soft, like a crepe, not hard and crackly like a leftover corn tortilla. Perhaps, though, that is the nature of corn itself. Cornbread is always hard out of the fridge.

Yes, I want to be able to hold and fill and roll to eat by hand or fill and roll, and top with a sauce. And, I'd like to be able to make a batch, and have some for the next day out of the fridge. Soft, like a crepe, not hard and crackly like a leftover corn tortilla. Perhaps, though, that is the nature of corn itself. Cornbread is always hard out of the fridge.

Does anyone else have this duplication problem, whether it's a question or a comment? And yes, I'm only submitting once.

I have noticed s difference in the long, dried stringy ones being chewy and the small, smooth bundled ones being slippery and soft.

I have noticed s difference in the long, dried stringy ones being chewy and the small, smooth bundled ones being slippery and soft.

Sorry, the smart phone is not so smart, and neither is the user!

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

I think half of America is on a pseudo diet. They like to order fattening things and scrape half of it off. They should tear the bagel in half, too. Or would that be a quarter?