A mix of dry beans in a 1 lb. bag:
 
Black Coco- Black Beans
Prince Dwarf- Red Beans
Soldier -White Beans
Brystone- Speckled Beans
Zuni Gold Bean- Gold and White Beans
 
1 lb of Yellow Popcorn - Making popcorn at home is super easy and healthier than store bought!
 
To Pop on the Stove Top:
 
2 tablespoons Ghee or Coconut Oil  (DON'T use vegetable oils-when heated they release free radicals into your body!)
½ cup popcorn kernels, divided
Salt, to taste
 
Use a good, heavy-bottomed pot. Cheap pots don’t distribute heat evenly, and you can end up with hot spots that burn the popcorn. 
Don’t crank the heat up too high. It’s too easy to burn oil at temperature higher than medium heat, and if you catch even a whiff of smoke coming from the pot, your popcorn is going to taste burnt.  Heat up your pot and add the oil/ghee.
Start with two popcorn kernels to gauge the temperature. Once those pop, your oil is hot enough. Add the remaining kernels and remove the pot from the heat for 1 minute. This primes the popcorn to pop without burning the oil.
Tip the lid ever-so-slightly while the popcorn is popping. That way, the popcorn doesn’t steam itself in the pot and lose crispness. (See photo above.)
If the popcorn starts overflowing the pot: Simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until popping slows.  *Recipe adapted from cookieandkate.com