Yeah, about that

How did Monday get here so quickly? And where was that blog post I was supposed to write. Stuck in my head, thinking it was Sunday until the alarm rang at 0330 this morning. Fun Times when the vacation ended. Which is where my Friday post went. So sad.

In other news, the trying new recipes is swinging to the mostly good side. I made stuffed pasta shells which the midnight minions are eating (those would be college age children who don’t have to get up until 8am or later). 

I made a not so good strawberry rhubarb pie, so I’ve been giving the stink eye to one book. Of course it’s gotta be the book’s fault it couldn’t be mine. O^o

So, I broke out another book. This one a black bean soup that was apparently a Maine staple. I love black beans and I love soup. Except this one was kinda bland, pretty much like all the other black bean soup recipes I’ve tried. I even added a 1/2 teaspoon of cayenne and some ham. I will try, try again but I’ll be adding some peppers, garlic, and maybe a dash of chipotle peppers.

Frankly, I love it when the authors of a cookbook give details about why these recipes became staples. I would love to know why most recipes from New England call for red potatoes instead of russets. 

Until next time.

About Linda Andrews

Linda Andrews lives with her husband and three children in Phoenix, Arizona. When she announced to her family that her paranormal romance was to be published, her sister pronounce: "What else would she write? She’s never been normal." All kidding aside, writing has become a surprising passion. So just how did a scientist start to write paranormal romances? What other option is there when you’re married to romantic man and live in a haunted house? If you’ve enjoyed her stories or want to share your own paranormal experience feel free to email the author at She’d love to hear from you.
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2 Responses to Yeah, about that

  1. Nikki kimbel says:

    Linda — do you like cilantro and/or cumin? Either would add a boost of flavor to the soup. A little mild New Mexico chili powder might help too.

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