Sorry about the hiatus! I had a run of food experiments that didn’t go well enough to share, and the ones that turned out nicely, I tended to forget to document photographically. I’m going to start trying to update once a week on Mondays, even if it’s just with a variant on something I’ve already posted. In that spirit, here’s a variant on bean corn lime soup. In the original, you puréed one of two cans of black beans. In this batch, I used pinto beans and puréed both cans. The result is this attractive pinkish soup:
Next week: cheesecake. You should be excited. My cheesecake is the very best.