Soup

The weather has turned a bit colder here,

so I tried a new recipe from

the November issue of Cooking Light,

a creamy, spicy black bean soup.

I made a few changes, like canned beans

since I didn't have any dried,

an extra dash of cumin, some fresh-ground peppercorn,

and I swirled in a little parmesan before eating it.

I didn't use the eggs or cilantro garnish

(although I do like cilantro).

I also sopped it up with sourdough wheat bread

from Trader Joe's.

The taste is spot on, but next time I will

make it just a bit thicker.

Even so, this is a great soup for a chilly day!

Also, on my latest visit to Trader Joe's,

I was super excited to find that

Dark Chocolate-Covered

Peppermint Joe Joe's are back in stock

for the holidays....

Oh. My. Goodness. how I love those things.