Chickpea marinad

1 bag of dry chickpeas (1 lb)
2 stalk of celery, chopped
2 medium carrot, chopped
(seasonigs)
1/2 tsp salt
1 Tbs Vietnamese fish sauce
1 Tbs extra virgine olive oil
2 Tbs wine vinegar
1 Tbs ground flax seed
1 tsp ground soy powder

1. Wash chickpeas well. Drain. Put chickpeas, carrots and celeries to the slowcooker. Pour 1 litter water. Low setting, cook 8 to 10 hours.
2. Drain chickpeas and veges. Keep the liquid and use for a soup. Put all seasonigs and mix well.

Microwave grilled cheese tastes exactly like restaurant food

This is the super easy grilled cheese for 1 person.

1 tsp butter
2 slices of bread
1 oz shredded sharp cheddar cheese
(or 2 slices cheese)

1. Toast 2 bread in a regular toaster. Put one slice on a plate and spread cheese. Put the other slice on top. Spread butter on the outside of each bread.
2. Put cover on the toast. Microwave high 10 to 20 seconds. It depends on the size of bread.