I made a pot of Cauliflower & Pasta Soup that will last most of the week. I'll intersperse it with a meat meal or two. I greatly miss Parmesan Reggiano cheese from Italy. I'm not buying it because of Covid. As soon as the pandemic ends, Parm-Regg is the first thing I'll buy. Not having it means I can't cook the pasta dishes we like.

• This reply was modified 3 years, 11 months ago by Italiancook.

I prefer the overnight soak for beans, and I follow Kenji Alt-Lopez's technique of soaking them in salted water, then cooking them separately in salted water.

I do an overnight soak of beans before cooking them. I am trying to reduce the amount of salt, so I don't add salt to the water.
Did you have hot dogs in your black bean soup? That used to be de Rigor when I had it in cafeterias.

Last night we had fried chicken, rice and gravy with thickened potatoes,yep my husband wanted two starches.

Tonight I'm frying cubed pork, fried okra and macaroni and cheese.Apple crisp is in the oven.

I made another batch of yogurt on Monday.

For dinner, I made Salmon and Couscous with Penzey’s Mural Seasoning. We had it with microwaved fresh broccoli.

Len I love leftovers too.We had leftover roast beef-n-gravy over fresh mashed potatoes and leftover garden peas and carrots.