I brought a can of Trader Joe’s Split Pea soup to work for lunch today. It made my heart sing.
That’s how you know that it’s right.
If I was a food blogger, I’d probably show you some snaps of it. But let’s be honest, kittens. Split Pea soup is even less photogenic than middle school yearbook pictures. Especially when it’s of the canned variety and not some sort of homemade extravaganza.
So we’re not going to go there right now.
I knew you’d understand.
But that’s because I have better things in store for y’all.
See, from time-to-time (like, every-other week), Marcus and I are given towards making some Americanized-interpretation of Mexican food involving Black Beans, Cilantro-Lime Rice and Guacamole.
The following is how we do.
In case you were wondering, Marcus is pretty much the best prep-chef around. No, he's not for sale.
His Achilles' Heel is onions. He doesn't love them, they don't love him. So I do all the choppin' round these parts. There were FAR more onions involved in the making of tonight than are pictured here.
The final spread. I managed to convince him that these would be just as delicious sans-meat. Suffice it to say, we did not starve. And yes, I know there's tupperware on the table, when we make this meal for the two of us, we use it for serving because we already know that some things have a direct-ticket to the fridge.
Gorgeousness x2. There may or may not have been some shenanigans involving more chips and more guac that took place after the fact. LIKE I COULD HELP MYSELF.
If you’re not making tacos like this, basically, you need to get on that. They’re such an easy weeknight dinner, they’re absolutely delicious, and they make fantastic leftovers (that usually end up with Marcus at work).
Do you have any go-to weeknight dinners?