Returning

Oh, Blog Tartare. How I've neglected you. I was hoping it wouldn't come to this, but there are, indeed, only so many hours in a day. I started this blog during a lull in my employment, but now that I'm working again (temping, and starting a new and exciting Real Job in the next few weeks), I haven't made as much time for blogging as I would have liked. I especially dropped the ball on the Valentine's Day events. Oops.

Also - and I'm hesitant to say this because it seems anathema to a food blog - I went back to Weight Watchers about a week and a half ago. It's going really well and hasn't put much of a damper on my food life. But as I've said before, this is not going to turn into a diet blog. I feel quite confident that I can continue to write about food without letting on that I'm watching my girlish figure.

I really want to update the events calendar, so stay tuned for some posts about local food goings-on (including one event that I'm crazy excited about). In the meantime, in the spirit of busy-ness, I will share this super quick and easy recipe for black bean soup (which I recommend you eat with a grilled pepperjack sandwich). This soup is pretty much everything you could want in a food: it's fast, it's easy, it's cheap, and yes, it's low-fat and otherwise good for you. Most importantly, it's super tasty!

Black Bean Soup in a Hurry
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream (optional)
2 tablespoons thinly sliced green onion (optional)

1. Dump everything but the sour cream and green onion into the blender. Blend it.
2. Pour it into a sauce pan and heat it up.
3. Put it in some bowls. Garnish with sour cream and green onion if you feel like messing with it. Serves four.