So, how was your Cinco de Mayo? Did it involve lots of burritos and margaritas? Tacos and tequila shots? Nachos and Coronas? I hope it was better than mine because my Cinco de Mayo consisted of double doses of antihistamines and three full kettles of hot tea. Ah, spring. I love you so. Why won’t you love me back?
Because I’m not one to squander an excuse to gorge on Mexican food, I’m determined to make this Black Bean Soup With Chorizo, Ham, and Bacon today. It has just enough Mex in it, three kinds of meat for the carnivores in my house, and lots of heat to fight off spring allergies. This recipe is from TK member Terri, who blogs at the That’s Some Good Cookin’ (and I definitely second that!). Have you seen her recipe box? If you haven’t yet, go. Just go.
And now you know what I’ll be doing this afternoon! How about you? What’s on your menu today? Have enough leftovers from the weekend? If so, can I come over? I’d gladly trade you some allergy pills for a taquito or two.
Oh, and Happy Monday, everyone! (Except you, pollen. I’m not talking to you.)