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!).
mole is one of the most amazing sauces i’ve ever consumed. it has such a complex flavor – spicy, sweet, rich, and above all, absolutely delicious on any taco, burrito, tamale, tortilla, enchilada, or even nachos! despite the amazing taste and flexibility of the sauce, mole is not something that looks amazing in pictures. trust me, on this one though, because once you try it, i’m sure you’ll be back for seconds…and thirds.
i’ve been on a quest for many years to find the perfect hummus. up until this year, the quest merely centered around store-bought hummus. it’s been a hard quest, replete with purchasing different types of hummus every week and then sampling them with veggies and pita chips – exhausting work, i tell you!
friends, i’m about to admit something very strange to you. i am in love with this rice. head over heels crazy about it. shout it from the rooftops obsessed. i know, i know, it’s just rice. but it is amazing.
