Well, it is springtime in Chicago. That pretty much means that one day it is beautiful and the sun is shining bright like a diamond (sorry, I had to) and then the next day it is rainy and a chilly forty degrees. To tell you the truth, I kind of don’t mind the rainy days. Well, when I am home supposed to be taking pictures for the blog and it is rainy, that kind of throws a wrench in my plans. But, when it hits 10 o’clock and I hear a thunderstorm brewing, I know good sleep is ahead. No better sleeping weather than rain. These rainy days are also a good chance for me to use up all of my frozen soup and chili supply. I have been on quite the white bean kick lately, ever since I discovered the ease of cooking dry beans. When Mike was home on Spring break, I enlisted his help in the kitchen for this particular recipe. I gave him one job—make me some cheesy herb croutons. “How do you make croutons?” he asked. Oh boy. I felt like Hamilton Porter, aka the Great Hambino, in the Sandlot when Smalls doesn’t know who …

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