Red Beans n' Rice

For our Lenten soup supper tonight we are having red beans and rice from Twelve Months of Monastery Soups. I'm vacillating between making homemade tortillas or Swedish rye bread from The Secrets of Jesuit Breadmaking. I think tortillas sound like a better pairing, don't you?

Last week's Shrimp and Corn Chowder was wonderful. I did leave out the creamed corn (ewwww!), and for those in our family that do not appreciate cream based soups, I separated out a pot of soup for them before adding the milk to the rest. One thing I would have changed, I would have blended the soup before adding the shrimp and corn. Blending after those additions caused the soup to lose some of the charm it had with the whole kernels of sweet corn and larger chunks of shrimp. The Monastery bread I started earlier in the day did not make it to the table in time for dinner, so I made homemade biscuits instead, which went really well with the chowder.

Keep having a Holy Lent!