ML> We have IGA stores, somewhat along the same lines,
We have IGA in Canada too. I worked in the one in Cobden Ontario
when I was 14-15. These days its a franchise not a true association
of independent owners. Sobeys, the second biggest grocer in Canada,
owns the Canadian IGA brand along with a dozen others they've
acquired, including Safeway (Canada). And Sobeys in turn is owned by
Empire, a sprawling Canadian conglomerate active in a lot of areas:
real estate, drug stores, movie theatres and even heavy industrial
and construction equipment sales and servicing.

Which says something about independence.

We also have an IDA here - the Independent Druggists' Alliance.

That would be helpful to me. As it is I'm running around
trying to get favorable rates on some very expensive
medicines. The list price of my current regimen is over $1000
a month. I'm spending a bit less than a third of that through
the Costco member discount and fistfuls of samples from a
sympathetic physician. I still shell out a chunk of change,
and as my current income is really, really low, the tax
deductible thing doesn't ease the pain.

Most lupins require prolonged soaking in several changes of water
whether they're salted or not. But toxin free "sweet" lupins have

been developed over time. CLIC's canned Lebanese ones were the
latter kind and no more salted than any other canned vegetable. They
tasted a little like favas or limas.

They would. It's always been a matter of curiosity why I
always loved favas, fresh, dried, or whatever, and detested
limas, ditto. I thought that it was that favas have a higher
percentage of protein, which is true, but the difference is
not that great.

Title: Bableves (Hungarian Bean Soup)
1 c Shelled fava beans
3 pt Ham stock or water
2 tb Butter
1 c Diced bacon

A very favorable ratio. One might even be able to down a
cup of black-eyed peas or limas if balanced with an equal
amount of bacon.

... Fry the garlic until your kitchen smells glorious.

But not until it smells like Gehenna.

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Title: White Bean Salad
Categories: Russian, Salads, Vegetables
Servings: 12

1 lb Baby lima beans,dried
6 c Water
1 Bay leaf
3/4 ts Leaf thyme,crumbled
3/4 ts Red pepper flakes
1/2 c Olive oil
1 ts Lemon rind,grated
1/2 c Lemon juice,fresh
2 Garlic cloves
1/2 c Dill,fresh
1/2 c Parsley leaves
1 1/2 ts Salt
2 Eggs,hard-cooked
1 c Black olives,chopped
3 Green onion,sliced

1. Soak beans overnight, or quick-soak according to package directions.
Drain. Combine beans, water, bay leaf, thyme and pepper flakes in Dutch
oven. Simmer, covered, 45-60 minutes or just until the beans are tender;
do
not overcook. Drain; rinse the beans under cold running water. (Can be
prepared up to this point 2 days ahead and refrigerated.)
2. Combine oil, lemon rind and juice, garlic, dill, parsley and salt in
blender or food processor. Whirl just until smooth. Toss with beans.
Scrape
into shallow serving dish; cover and refrigerate at least 4 hours or up
to
a day.
3. Separate hard-cooked egg yolks and whites, and press through sieve.
Garnish top of beans with chopped olives, green onions and sieved eggs.
Serve cold.

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