December 8, 2009
by
0 comments
The Accidental Intensification of Insult
happened at our house the other day. My youngest son was shouting an insult at his next oldest brother. The insult was supposed to have been:
“You lily-livered landlubber!” but accidently became
“You lily-livered LAME BOOGER!”.
These boys of mine give my laughing muscles a workout sometimes.
December 8, 2009
by
0 comments
The Accidental Intensification of Insult
happened at our house the other day. My youngest son was shouting an insult at his next oldest brother. The insult was supposed to have been:
“You lily-livered landlubber!” but accidently became
“You lily-livered LAME BOOGER!”.
These boys of mine give my laughing muscles a workout sometimes.
December 3, 2009
by
7 Comments
The Best Cornbread EVER
That’s a bold title, I know, but I have to say what I feel here. And what I feel, is that this is the best cornbread recipe. Y’all know, I’m a Southerner and therefore have quite a bit of cred when it comes to cornbread, so you know, trust me on this. You NEED this recipe to go with your chili or soup or vegetable dinner or your breakfast, whatever.
First off, I must tell you that this recipe does require equipment that you may or may not have in your kitchen. You’ll need one of these
cast iron skillets, sized 8 inches. This one was my Mema’s skillet and it is one of my most beloved possessions as well as being the hardest working pan in my kitchen, bar none. I’m not a violent gal but if anyone tried to take my skillet they would have the fight of their life on their hands. Now, if you haven’t got your Mema’s pan, don’t fret about it. Just pick up one of these at a yard sale or at a thrift store. Of course, buying a new one and seasoning it is always an option, too.
The Best Cornbread
1 cup all purpose flour
3/4 cup cornmeal (not the mix, plain cornmeal)
2 T. sugar
1 T. baking powder
1/2 t. salt
1 egg, slightly beaten
3/4 cup milk
1/2 cup canola oil
2 T. oil
Preheat the oven to 425. Put the 2 T. oil in the skillet and put it in the oven so that it can get hot. Meanwhile, put all the dry ingredients in a medium bowl and whisk them together. In a 2 cup measure, crack the egg. Give it a little beat with a fork and then pour in the milk to make 1 cup (most large eggs have 1/4 cup volume…did y’all know that?). Then pour in the 1/2 cup oil to make the total measurement 1 1/2 cups liquid. (By the way, you could, of course, do all this in a little bowl or something. This is just my quick way that uses fewer dishes. I’m lazy like that.) Pour the liquid ingredients into the dry and stir with the whisk until well combined. When the oven is hot and the pan is really hot too (be careful with hot pans!) take the skillet out of the oven, pour the batter in and then put it immediately back into the hot oven. Bake 20-25 minutes or until desired doneness. Carefully invert the hot cornbread onto a plate.
It took all the self control that I possess not to gobble this down before I took the picture. Serve it with butter, of course. By the way, y’all will note that the recipe itself doesn’t contain butter. Why? Well, y’all know that I’m pro-butter. And, feel free to substitute butter for the oil in the recipe. If you do, though, the cornbread will taste great….but it will be super crumbly. That’s why I use oil.
Try it, you’ll like it!!
December 3, 2009
by
7 Comments
The Best Cornbread EVER
That’s a bold title, I know, but I have to say what I feel here. And what I feel, is that this is the best cornbread recipe. Y’all know, I’m a Southerner and therefore have quite a bit of cred when it comes to cornbread, so you know, trust me on this. You NEED this recipe to go with your chili or soup or vegetable dinner or your breakfast, whatever.
First off, I must tell you that this recipe does require equipment that you may or may not have in your kitchen. You’ll need one of these
cast iron skillets, sized 8 inches. This one was my Mema’s skillet and it is one of my most beloved possessions as well as being the hardest working pan in my kitchen, bar none. I’m not a violent gal but if anyone tried to take my skillet they would have the fight of their life on their hands. Now, if you haven’t got your Mema’s pan, don’t fret about it. Just pick up one of these at a yard sale or at a thrift store. Of course, buying a new one and seasoning it is always an option, too.
The Best Cornbread
1 cup all purpose flour
3/4 cup cornmeal (not the mix, plain cornmeal)
2 T. sugar
1 T. baking powder
1/2 t. salt
1 egg, slightly beaten
3/4 cup milk
1/2 cup canola oil
2 T. oil
Preheat the oven to 425. Put the 2 T. oil in the skillet and put it in the oven so that it can get hot. Meanwhile, put all the dry ingredients in a medium bowl and whisk them together. In a 2 cup measure, crack the egg. Give it a little beat with a fork and then pour in the milk to make 1 cup (most large eggs have 1/4 cup volume…did y’all know that?). Then pour in the 1/2 cup oil to make the total measurement 1 1/2 cups liquid. (By the way, you could, of course, do all this in a little bowl or something. This is just my quick way that uses fewer dishes. I’m lazy like that.) Pour the liquid ingredients into the dry and stir with the whisk until well combined. When the oven is hot and the pan is really hot too (be careful with hot pans!) take the skillet out of the oven, pour the batter in and then put it immediately back into the hot oven. Bake 20-25 minutes or until desired doneness. Carefully invert the hot cornbread onto a plate.
It took all the self control that I possess not to gobble this down before I took the picture. Serve it with butter, of course. By the way, y’all will note that the recipe itself doesn’t contain butter. Why? Well, y’all know that I’m pro-butter. And, feel free to substitute butter for the oil in the recipe. If you do, though, the cornbread will taste great….but it will be super crumbly. That’s why I use oil.
Try it, you’ll like it!!
December 3, 2009
by
7 Comments
The Best Cornbread EVER
That’s a bold title, I know, but I have to say what I feel here. And what I feel, is that this is the best cornbread recipe. Y’all know, I’m a Southerner and therefore have quite a bit of cred when it comes to cornbread, so you know, trust me on this. You NEED this recipe to go with your chili or soup or vegetable dinner or your breakfast, whatever.
First off, I must tell you that this recipe does require equipment that you may or may not have in your kitchen. You’ll need one of these
cast iron skillets, sized 8 inches. This one was my Mema’s skillet and it is one of my most beloved possessions as well as being the hardest working pan in my kitchen, bar none. I’m not a violent gal but if anyone tried to take my skillet they would have the fight of their life on their hands. Now, if you haven’t got your Mema’s pan, don’t fret about it. Just pick up one of these at a yard sale or at a thrift store. Of course, buying a new one and seasoning it is always an option, too.
The Best Cornbread
1 cup all purpose flour
3/4 cup cornmeal (not the mix, plain cornmeal)
2 T. sugar
1 T. baking powder
1/2 t. salt
1 egg, slightly beaten
3/4 cup milk
1/2 cup canola oil
2 T. oil
Preheat the oven to 425. Put the 2 T. oil in the skillet and put it in the oven so that it can get hot. Meanwhile, put all the dry ingredients in a medium bowl and whisk them together. In a 2 cup measure, crack the egg. Give it a little beat with a fork and then pour in the milk to make 1 cup (most large eggs have 1/4 cup volume…did y’all know that?). Then pour in the 1/2 cup oil to make the total measurement 1 1/2 cups liquid. (By the way, you could, of course, do all this in a little bowl or something. This is just my quick way that uses fewer dishes. I’m lazy like that.) Pour the liquid ingredients into the dry and stir with the whisk until well combined. When the oven is hot and the pan is really hot too (be careful with hot pans!) take the skillet out of the oven, pour the batter in and then put it immediately back into the hot oven. Bake 20-25 minutes or until desired doneness. Carefully invert the hot cornbread onto a plate.
It took all the self control that I possess not to gobble this down before I took the picture. Serve it with butter, of course. By the way, y’all will note that the recipe itself doesn’t contain butter. Why? Well, y’all know that I’m pro-butter. And, feel free to substitute butter for the oil in the recipe. If you do, though, the cornbread will taste great….but it will be super crumbly. That’s why I use oil.
Try it, you’ll like it!!
December 2, 2009
by
0 comments
Thought Y’all Should Know
that Apartment Therapy is giving away lots of fabulous stuff over the coming days. Even if you’re not interested in the design aesthetic of the site, you might want to click on over there. They are giving away some electronics and fun kitchen stuff — there is something for everyone. I, personally, wouldn’t mind winning everything they are offering (orange lamp!).
It’s some lovely stuff, that’s for sure.
December 2, 2009
by
0 comments
Thought Y’all Should Know
that Apartment Therapy is giving away lots of fabulous stuff over the coming days. Even if you’re not interested in the design aesthetic of the site, you might want to click on over there. They are giving away some electronics and fun kitchen stuff — there is something for everyone. I, personally, wouldn’t mind winning everything they are offering (orange lamp!).
It’s some lovely stuff, that’s for sure.
December 2, 2009
by
0 comments
Thought Y’all Should Know
that Apartment Therapy is giving away lots of fabulous stuff over the coming days. Even if you’re not interested in the design aesthetic of the site, you might want to click on over there. They are giving away some electronics and fun kitchen stuff — there is something for everyone. I, personally, wouldn’t mind winning everything they are offering (orange lamp!).
It’s some lovely stuff, that’s for sure.
December 1, 2009
by
1 Comment
Belated Idea for Leftovers
So, Thanksgiving was last week, and I intended to lay this recipe on y’all before I skedaddled out of town. I didn’t get around to it. So just consider this an early suggestion for what to do with ham leftovers, should y’all have any leftover ham after Christmas.
These little sandwiches are always a hit. You can use ham and any cheese that you like, I would suggest swiss or provolone, or perhaps muenster. Of course, a mild colby or even cheddar would be great. You can wrap the sandwiches and freeze them ahead of time. Also, they can be made ahead, refrigerated and then baked at the last minute. I like them warm or room temperature. These are always great for a picnic and are an easy way to serve a crowd. Add a salad and some fruit and chips and you have some really happy people.
Ham and Cheese Bunwiches
You’ll need rolls, ham, cheese and the spread.
Spread:
1/2 cup melted butter
1/4 cup dijon mustard
1/4 cup minced sweet onion
2 t. poppy seeds (optional — I haven’t included these for years)
Mix together the ingredients in a small bowl. Then put the bowl in the fridge to firm a little and make it a bit easier to spread.
Now, get some rolls. Generally, I buy dollar rolls, but any size would work. You could even make full sized sandwiches out of them as I did here
when I thought that I was making dollar rolls and accidently made hamburger buns instead. Looks like the buns didn’t get the memo that they were supposed to be dollar rolls. Whoops. I truly don’t know how that happened.
Split the roll and put the mustard/butter/onion mixture on each side. Layer cheese, ham and cheese inside each sandwich. Wrap individually in aluminum foil and freeze or refrigerate. If I’m serving a crowd, I just put them all on a big jellyroll pan and cover the lot of them with aluminum foil.
Bake at 350 for 30 minutes or so. (Thaw before baking if they are frozen.)
December 1, 2009
by
1 Comment
Belated Idea for Leftovers
So, Thanksgiving was last week, and I intended to lay this recipe on y’all before I skedaddled out of town. I didn’t get around to it. So just consider this an early suggestion for what to do with ham leftovers, should y’all have any leftover ham after Christmas.
These little sandwiches are always a hit. You can use ham and any cheese that you like, I would suggest swiss or provolone, or perhaps muenster. Of course, a mild colby or even cheddar would be great. You can wrap the sandwiches and freeze them ahead of time. Also, they can be made ahead, refrigerated and then baked at the last minute. I like them warm or room temperature. These are always great for a picnic and are an easy way to serve a crowd. Add a salad and some fruit and chips and you have some really happy people.
Ham and Cheese Bunwiches
You’ll need rolls, ham, cheese and the spread.
Spread:
1/2 cup melted butter
1/4 cup dijon mustard
1/4 cup minced sweet onion
2 t. poppy seeds (optional — I haven’t included these for years)
Mix together the ingredients in a small bowl. Then put the bowl in the fridge to firm a little and make it a bit easier to spread.
Now, get some rolls. Generally, I buy dollar rolls, but any size would work. You could even make full sized sandwiches out of them as I did here
when I thought that I was making dollar rolls and accidently made hamburger buns instead. Looks like the buns didn’t get the memo that they were supposed to be dollar rolls. Whoops. I truly don’t know how that happened.
Split the roll and put the mustard/butter/onion mixture on each side. Layer cheese, ham and cheese inside each sandwich. Wrap individually in aluminum foil and freeze or refrigerate. If I’m serving a crowd, I just put them all on a big jellyroll pan and cover the lot of them with aluminum foil.
Bake at 350 for 30 minutes or so. (Thaw before baking if they are frozen.)