Beans, Beans, They're Good For Your Heart . . .

Catherine made some delicious yellow lentils with sauteed onions and butter in the crock-pot a few days ago, and I took the remainder to work with me yesterday, but because of my lack of Tupperawareness, I packed far more than a single portion into my container, and I also had a sandwich (baked chicken and hummus, which is delicious, but hummus is also made from a legume . . . this will be significant later) so I decided to eat the lentils during my snack-time (around 9:15 AM) and I held up the medium sized Tupperware container-- which was filled to the brim with lentils-- and said to the new teacher, "There's no way I can eat this many lentils this early," but every spoonful was so smooth and buttery and delicious, and so fifteen minutes later the lentils were gone; I felt as if I had swallowed a medium sized tortoise, shell and all, but I had to go teach Henry IV, and I guess I didn't realize that lentils are in the bean family and have the same digestive effect, and it probably didn't help that later in the day I threw the chicken and hummus sandwich on top of this mound of beans, but luckily it wasn't bitterly cold outside and I was able to open my classroom windows, so no students suffered the consequences of my gluttony and I have learned a valuable lesson.