sf wrote:

> You could always put the BLT on top of your chicken (too bad you
> marinated it)... then you'd have the best of both worlds!

LOL! Too much food!

I did end up making BLaTs. I realized that I had only one smallish
sungold tomato and several large grape tomatoes, so I chopped them up,
added just a bit of chopped onion, chopped up a half of an avocado and
added a splash of white balsamic vinegar. I used it as a topping when I
built the sandwiches as I normally would. I served them open-faced and
it was a very nice presentation.

I was at Trader Joe's a couple of days ago and bought more of their
cartoned soups and stocks. Hidden at the bottom of the shelf was a soup
I'd never seen before -- A "Latin Style Black Bean Soup" with garlic,
chipotle, and sea salt. It's vegan and gluten free. The soup on it's own
is smooth and dee-lish, but more importantly it makes a great jump-off
point for something else, which is of course, what I did. I added a can
of reduced sodium black beans, fresh corn kernels from two ears, and
jalapeno powder to give it a bit more spice. It was a great way of
getting a DELICIOUS high-fiber low fat soup. I have a little left over
and I think I'll add a small can of chopped tomatoes to it. The box is
deep purple and the soup is black bean black -- and it was on the BOTTOM
shelf under the vegetable stock. Very hard to notice. I'm going back for
more of this, because as we all know, their products vary and once it's
gone it may never come back. [BTW: Went looking for the hazelnut meal
there as suggested and that particular TJs does not carry it, but I did
get almond meal].

Chicken on the grill for sure tomorrow.

--Lin