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Thankful Thursday, here is today's tunes for just being thankful for what we have.. Life is a journey, but I always look at my experiences as a learning journey, no matter how hurtful it can be, I always try and look at the positive of experience and move forward.

Hey gang, I have not done this in a long time, please accept my apologies, So please welcome @Paul Lyons and @Lance McWhorter @Ann Snow to our community, feel free to explore, and engage with everyone, you are welcome to share your community here as well.

You may have noticed that particular potato recipes call for specific type of potatoes. This is because potatoes differ by their content of amylose and amylopectin. - Potato types high in amylose are fluffy and floury. They're the best for mashing, frying, or baking. - Potato types high in amylopectin are waxy. They're best for boiling, and tend to hold their shape rather than falling apart. If you try to mash them, they'll go gluey. Waxy-type potatoes are also higher in resistant starch. When they're cooked , then cooled, their molecules align to trap water and resist digestion. Do you know what's the difference between the amylose and amylopectin? Tell me if you know, and tell me if you don't👇

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