— Nancy Calkins

Well, if there is anybody here who doesn't know what aquafaba is, it is the liquid that chickpeas have cooked in and it can be whipped into a meringue, for example. It can, you know, a big meringue. There was a photo of it. This actually these shards, I had some leftover and I thought, what the heck? Let me give it a try. And I spread this onto, this is probably two weeks old, but you, I have this in a very airtight container with food grade silica packets in here to keep them dry so they don't get sticky. Anyway, you can also, there is a formula for this much aquafaba equals an egg. It's not exactly straightforward, but like that. So I have, I use aquafaba all the time. I love it. I eat a lot of chickpeas, I reduce the aquafaba. I don't cook it with garlic or any spices when I'm going to use the aquafaba, which lives in my freezer until I need it. I have never thought of using it as a creamer for your coffee, Nancy. So I'm wondering, I can't imagine that you just poured the aquafaba into the coffee. Did you whip it first? Are you talking about aquafaba meringue? Here's the thing. You said it tasted so good, you drank several cups. It sounds to me like you had too much coffee. Just too much coffee. Um, so it really, you don't need a warning on aquafaba a recipe or, you know, anything that you purchase should say what it's made with.