Up next in my adventures in cooking the world is Spain, chosen courtesy of my Dad. I landed on tapas, both because they are delicious and what better to make when you want to try lots of different food and not end up with an unmanageable amount of leftovers. Little did I know that leftovers would not be an issue. I had some dishes in mind right away. If you have ever had the good fortune to go to the Columbia Restaurant in Florida, you’ll know they have dishes that you cannot- and I mean cannot- skip ordering. My favorites are the 1905 Salad and the Spanish Bean Soup. I happen to have their cookbook which has recipes for both those dishes. The salad was simple enough; I had most of those ingredients on hand. The Spanish Bean Soup was another story. I don’t generally have ham bones and beef bones at the ready. I also wanted to tweak it for the slow cooker so I had ample stove and oven space for the rest of my tapas. And with that in mind, I created my own version of Spanish Bean Soup, modified from the Columbia Restaurant recipe with ingredients that were easier for me to acquire, all cooked low and slow on a Sunday afternoon.