Campbell’s Gardennay Red Pepper and Black Bean soup is remarkably yummy. Especially with a bit of fresh Parmesan Reggiano grated on it while it’s steaming hot. I foresee this being used as a basis for a variety of sauces for meats and pastas in my future, too.

You won’t be getting an ESTC update today, because I am immersed in doing a tech read/response for someone else’s MS. It’s very good. I won’t be finished by this evening, either, so I’ll have to finish it tomorrow. I’ll get to write again on Friday.

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