By now, you have all discovered my Achilles heel of blogging. Consisting posting. My bad. I promise to do better. Scout’s honor. (I was only in girl scouts for a year…not my cup of tea. I remember cookies and cliques. Grade 6 is a hard age. Don’t deny it.)
Before I get to a lovely recipe, I have two important announcements.
One. I dear friend of mine from college, Joey, featured my blog on her amazing food blog! You can find the post here. Also, if you haven’t perused her blog before, it’s so worth it! She’s one of my blog role models. Really, check it out.
Two. I quit my job! The job that has been causing me stress, angst, and bit too much emotional eating is now in the past. I start my new job tomorrow. I was offered a position back at Providence College, and I happily accepted. Naysayers, I’m ignoring you! It feels like coming home. Less stress and exhaustion equals more baking! Watch for more frequent posts as I get my life back.
Three. Some evenings, all you want a quick and easy recipe. Dinner in 20 minutes or less. Dinner last night came courtesy of my lovely, talented sister-in-law, Lydia.
“2 cans black beans, rinsed
2 c broth (I used bouillon)
1 c salsa
1 tsp cumin
Combine all ingredients. Do a partial purée so some chunks remain. Heat through. Top with sour cream, cheese, and green onions (if on hand if course - they really add to an already flavorful soup). I don’t even add salt because the cumin and salsa have a nice twang. ”
So good, and so easy. There’s no photo with this one because a. I was too lazy to set up a nice photo. b. Have you ever tried to photography black bean soup? It’s….not that attractive. The flavor was amazing.
Watch for a new post later this week!