i have a confession: i haven’t been cooking much lately. after consuming (and helping to make) big holiday dinners, cookies galore, and attending and hosting several parties packed with delicious eats, i lost the urge to be in the kitchen for several weeks. mike and i have been subsisting on our local grocery store’s hot bar, frozen food, and quick things that barely require a recipe, like home made tacos and salads.
why is stuffing relegated to thanksgiving? i absolutely love stuffing – delicious bread coated in sage, celery, and (in this case at least), lots of other yummy ingredients – but i usually only make it on the fourth thursday in november.
full disclosure to you, internet: mike and i weren’t looking for a black bean soup recipe when we found this one, nor have we ever made black bean soup before. we just wanted to make some cornbread, and figured we had to eat something else alongside the cornbread to make it a complete meal.
the summer is flying by so quickly! i have a ton of great recipes to share with you to utilize the beautiful produce this season brings, but i’ve been so busy having fun (see the pics from my birthday) and spending time outdoors that i haven’t been posting as regularly as i’d like (although i’ve been cooking more than ever!).
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