HUNGRY GERALD

Dinner and  lunch have been a joy.  BSK made a lusty soup which HG relished. It was  an escarole and cannellini bean soup. BSK cooked the escarole in chicken broth–added garlic, onions, parsley and Italian spices. Beans went in moments before the greens were done (didn’t want mushy beans). BSK pureed the soup with an immersion blender–added a large splash of olive oil, grated parmigiano, hot sauce, salt and ground pepper. HG had the soup for lunch and dinner withe bread rubbed with garlic and sprinkled with olive oil. Fabulous!!