Mrrzy, I understand that sentiment about liking your own cooking. There are so many options right here in front of me, though it is nice some days to let someone else cook. And I choose those takeout orders strategically, something that reheats well and isn't messy to divide into storage containers for several meals.

A friend brought just a quart Baggie with a few cherries so they will be the "sit in front of the TV and eat then pitch the pits into a bowl" snack today or tomorrow.

The paste e fagiole came out good; it was a smaller batch than made previously but it wasn't small. I had about 8 ounces of meat (that ground steak and a piece of Italian sausage also run through the meat grinder) for seasoning. This is a soup that could easily be made vegetarian so it doesn't really matter if I didn't have the full amount the recipe calls for. And ground as fine as it was it gives the flavor while being barely detectable by sight.