I got the Black Bean Soup started and simmering about 3:30 yesterday afternoon and took it off the burner at 6 pm after enough of the broth had reduced. I froze half of it and put the other half in the fridge. We had a late lunch that was very filling and we only had a cup of soup for dinner.
I start with chopped celery, carrots and red onion sautéed in a couple of tablespoons of unsalted butter. Then I add a can of organic sweet corn, two cans of RoTel and four cans of organic black beans. I buy either low salt or no salt added canned, organic veggies when possible so I can add salt to taste. The last thing I add is a cup of red wine and two cups of water or chicken broth if I have it.
And boy, oh boy, does the house smell good while this is simmering!
While the soup simmered I finished the first half an ounce of combed top for the second bobbin and set out the next half an ounce to work on today.
Having the house open until dusk was so nice. When Brad went out to close the garage and replace the SIM card in one of the game cameras I stepped out and got a couple of shots of our sunset.
This is looking northeast from outside the garage…
This is looking west toward the road. We are so blessed to live out in a rural area the way we do.
After separating the socks onto two needles I finished the gusset increases on one of the socks before heading to bed. I’ll get the other one to the same point today and then I can turn the heels and get ready to knit the heel flaps. It’s always fun to see how the yarn will ‘flash’ when increasing for the gussets.
It’s supposed to be another warm day today, well into the 70’s once again before we have cold weather return. We just have to roll with the punches when it comes to Texas weather. It’s time to get the coffee brewing and have our breakfast. It will be time to head to town for errands soon enough. Have a blessed Tuesday, ya’ll.
Rural Texas Knitter 