We’re always up for bean soup and cornbread, or cornCAKES, rather.

You make your cornbread batter thin and drop it by spoonfuls into a hot pan and cook ’em like pancakes.

I’m using egg replacer, to save the eggs for straight-out eating, so figuring half an egg’s worth is a learning experience.

As for the soup:

I cut up a carrot and a celery stalk and the last of the kale and boiled them in vegetable stock, added a can of navy beans, onion powder, and marjoram, and mashed ’em a little. Topped it with a corn cake and a spoonful of kim chee.

Good eatin’!

I’m posting today at Fatal Foodies about Bubble and Squeak.

A WRITING PROMPT FROM ME TO YOU: Someone finds half an egg.

MA