The past two nights I’ve made awesome dinners. Last night was the PamStandby Bean Soup. When we were in San Fran and at David’s Deli, the menu had about 300 things on it and I said if I had a restaurant I’d have a simple menu with only 3 things on it and Bob said: let me guess, hummus, little cut up raw vegetables and bean soup. And yeah, that’s pretty much it. I also made these Cooks Illustrated cream biscuits which turned out great. Tonight I made a thing from Sunset magazine where you basically make a pizza topping: marinara, onion, peppers, mushrooms, sausage and then dump them in a casserole, cover with mozzarella and Pillbury Bread Sticks. Then you bake. It tasted fabulous. I also made something from the Oregonian — fresh pineapple bread with chopped macadamia nuts. Another big hit. I’m stuft.