Day 3

It doesn't appear that anyone is reading my blog but me!  I have my own private world - a little corner of cyber-space all to myself.  (:

Today I worked on my computer - filing all the books I list on Amazon. I had help from my good friend, Caroline.  I also took Addie and Kodi for two short walks and attended a class on Child Abuse Prevention with Anne.  We are going to help out in a children's camp in Appalachia this summer.  Can't wait!

 I also made a cream of black bean soup and gave most away to an Indian family who are vegetarians.  I tutor their son who is in the third grade.  Dad manages a hotel and Mom works about an hour's drive east as a bookkeeper for an insurance company.  She has been getting up at 2 am so as to be at work by 4 am.  Then she gets home about 6:30 and makes dinner.  I hope they like the meal because if they do it will give Mom a break!
Here is the recipe:

Creamy Black Bean Soup

Ingredients

• 1 cup onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 cup half and half 
• 1 can black beans, rinsed and drained
• 1 cup corn: frozen, fresh or canned
• 1/2 cup salsa
• 1/2 teaspoons chili powder
• 1/2 teaspoons ground cumin
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lime juice
• Toppings: avocado, sour cream, shredded Cheddar cheese, diced tomatoes, chopped fresh cilantro, lime wedges, tortilla chips, chopped onion 

Preparation

1. Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
2. Blend 3/4 of the beans with the half and half.
3. Stir in blended beans, remaining beans, corn, salsa, chili powder and cumin - stirring to loosen particles from bottom of Dutch oven; cover and heat but do not boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 8 minutes.
4. Remove from heat; stir in cilantro and lime juice. Let cool 5 minutes.
5.  Serve with desired toppings.
6. Enjoy!