Black Bean Soup

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When my husband is out of town, I mostly rock at single lady life.

I call wine and cheese dinner...and don't feel a bit guilty about it.

I watch the Bachelor and Dawson's Creek back to back. And only get a little confused at taking on the satellite to dvd switch responsibility.

I snuggle with the pup. I sleep in the middle of the bed. I brew flavored coffee.

In spite of the night light in the bedroom and the ever-growing honey-do list on the fridge, I'm fairly certain that things look like I'm self-sufficient. Like I'm in control.


Mostly...was definitely the key to all this.

It's only when my husband is out of town that all 85 pounds of dog leaps through screened windows. That tree branches fall alarmingly close to the house in storms. That the water heater breaks.

If I was not the world's most frugal individual, I'd pay experts to deal with all of these problems.

Instead, I cry. I get it together. I talk myself into braving a cold shower for exactly three seconds...and then I cry again.

I make soup. I take exactly one picture of it before I realize I'm delaying my best warm up strategy.

I sit on the couch, curled in a blanket, smelling like too much Abercrombie perfume and watch Joey fall in love with Pacey.

Because the fact that no one capable of fixing water heaters is home also means that no one interested in judging my tv choices is home. I need a bright side here.

This has been my life...since Saturday.

Tomorrow morning, I'm taking a hot shower. Or calling in sick and finishing season three on dvd already while my husband fixes the most inconvenient appliance to break. (I'm going to regret saying that the next time he's gone. I.just.know.it.)

Black Bean Soup

1/2 red onion, diced
2 cloves garlic, minced
2 tbsp extra virgin olive oil
2 (16 ounce) cans black beans, drained and rinsed
1 tbsp chili powder
1 tsp cumin
4 cups vegetable broth
1/2 cup corn

Sautee onion and garlic in olive oil for 2-3 minutes. Add black beans (rinse and drain them first) and season with chili powder and cumin. Stir to coat evenly with seasonings. Add vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes. Add corn in last five minutes. Remove from heat and blend with an immersion blender, until beans are somewhat pureed, but still as chunky as you desire. Serve with shredded cheddar cheese. (Plain yogurt or avocado would be a dream here too!)