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I do actually eat things other than soup and various cake like items, honest. Just…not a whole lot.

Soup’s so easy, and hearty, and it’s getting to be that time of year when easy and hearty are pretty much how I eat. (In summer, it still has to be easy, which explains the many feta and mushroom pizzas and salad sandwiches that I consume from May to September) Anyway, I decided that I was in the mood for black bean soup this week. Given that I 1) get home at 7:30 and 2) am epically lazy, it was going to have to be in the crockpot. So I searched for crockpot specific recipes – there are a lot, but none of them were calling to me.

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My mother’s reaction to what I was making for dinner was the skeptical “…onion soup?” that a lot of my food experiments get. Not sure why, as onion soup (particularly the French variety) is a standby in every Applebees and TGI Friday’s across the country. I think she’d be pleasantly surprised by this one, as it’s reminiscent of potato soup except, you know, without the potatoes.

It’s based mostly on Kayotic’s recipe with a couple of modifications: I only used two onions because one of my Spanish onions was approximately the size of my cat’s head, dill rather than thyme because dill is the best thing ever, and a shot of light cream towards the end, because that’s never a bad thing. Top with crumbled herbed goat cheese and you’ve got a pretty awesome dinner.

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I had epic plans for Halloween this year (by which I mean that I had plans at all for Halloween), but the need to actual buy plane tickets to go home for Christmas has stymied them. Damn you, adulthood! Damn you!

Let’s all pause for a moment to mourn the Vaguely Gothic Fairy costume that I was going to march down Sixth Avenue in. On the plus side, the parade’s at 8:30 pm on the last day of October, and I probably would have frozen my ass off.

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