My children and I sit down together almost every evening for dinner, and we talk about our days (I invariably describe mine as “thrilling”). My husband used to join us, but he now works evenings, while my oldest daughter is off at college.
We’ve done this since the kids were born, and even when we don’t have anything exciting to report – which is most of the time, since we lead pretty ordinary lives – I enjoy it.
My son does the cooking for two of the meals, and he’s very good. (He also cleans up whatever he cooks, and he helps after dinner, which is completely fabulous).
Here’s a soup recipe of his, which everyone in our family loves:
Black Bean Vegetable Soup
2 15-ounce cans of black beans
1 can corn (whatever size you like; depending on how much you like corn)
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, chopped
4 cups stock
1 14.5-ounce can tomatoes
vegetable oil, for sauteing
2 tsp. chili powder
1 tsp. ground cumin
1-2 Tbsp. garlic powder
In large saucepan, heat oil over medium heat. Saute onion, garlic and carrots until onion is soft (about 5 minutes). Add chili, pepper and cumin and mix in, then add stock, plus one can of beans and corn. Bring to a boil.
In a food processor, puree tomatoes and other can of beans. Add this mixture to pan. Reduce heat, cover and cook another 15-20 minutes.
Hope your day was thrilling.