annie blog

Sticking Tongue to Frozen Metal and a Recipe for Frozen Times
The other night, I was making the milkshakes that we give the boys before they go to bed. I had finished doling out the ice cream, and thought that I would just eat the little bit that was left on the ice cream scoop before placing it in the sink. I’m such a genius, not. After scooping ice cream for 4 milkshakes, the scoop was pretty much frozen itself. You know what happened. At least I can pretty much be sure to remember this little happening and not do it again….

And, a recipe for the winter weather that is around the corner. By “around the corner”, I mean literally the winter storm that bearing down upon us here in St. Louis. Brrr. Seventy degrees one day and thirty the next…like Miss Liz used to say, “If you don’t like the weather here, well, just wait awhile, it’ll change soon.”

This cornbread is great made in a cast iron skillet (8-inch).

Buttery Cornbread

1 cup all-purpose flour
3/4 cup cornmeal
2 T. sugar
1 T. baking powder
1/2 t. salt
1 large egg, lightly beaten
3/4 cup milk
1/2 cup butter, melted
2 T. oil

Preheat oven to 425. Place the 2 T. oil in the skillet and allow it to heat along with the oven.
Combine first 5 ingredients in a large bowl. Comine egg, milk, and 1/2 cup melted butter; stir with a wire whisk. Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into prepared pan. Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.

This is great to serve with chili or tomato-vegetable soup. I had leftovers instead of toast this morning for breakfast. Yummm.

Sticking Tongue to Frozen Metal and a Recipe for Frozen Times
The other night, I was making the milkshakes that we give the boys before they go to bed. I had finished doling out the ice cream, and thought that I would just eat the little bit that was left on the ice cream scoop before placing it in the sink. I’m such a genius, not. After scooping ice cream for 4 milkshakes, the scoop was pretty much frozen itself. You know what happened. At least I can pretty much be sure to remember this little happening and not do it again….

And, a recipe for the winter weather that is around the corner. By “around the corner”, I mean literally the winter storm that bearing down upon us here in St. Louis. Brrr. Seventy degrees one day and thirty the next…like Miss Liz used to say, “If you don’t like the weather here, well, just wait awhile, it’ll change soon.”

This cornbread is great made in a cast iron skillet (8-inch).

Buttery Cornbread

1 cup all-purpose flour
3/4 cup cornmeal
2 T. sugar
1 T. baking powder
1/2 t. salt
1 large egg, lightly beaten
3/4 cup milk
1/2 cup butter, melted
2 T. oil

Preheat oven to 425. Place the 2 T. oil in the skillet and allow it to heat along with the oven.
Combine first 5 ingredients in a large bowl. Comine egg, milk, and 1/2 cup melted butter; stir with a wire whisk. Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into prepared pan. Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.

This is great to serve with chili or tomato-vegetable soup. I had leftovers instead of toast this morning for breakfast. Yummm.

Thanksgiving Dinner in Review
This year, I had the fun of preparing Thanksgiving dinner for Jon and our boys, my parents and my sister and brother-in-law. And now, I’m kind of reviewing the whole thing in my mind, you know, thinking about what I’d make again and what I wouldn’t make again. The salad with sugared pistachios and feta with an orange dressing won’t be on the menu next year. I think that everyone ate that out of sheer politeness. My cornbread dressing definitely will be on the menu — it’ll probably be made several times more this year for that matter. The sweet potato biscuits were a last minute addition to the menu and will be made again, and soon. Also, I made a new pumpkin pie recipe this year. It was a custard version using a graham cracker crust and was really, really good. The color of the pie was beautiful and it had such a fresh pumpkin flavor. A definite keeper. I liked having the turnip greens, but I couldn’t get the credit for them since my mother brought them with her. I created the recipe for roasted sweet potatoes with caramelized apples that I made for the dinner this year. I think that it was a success and I plan on making it many times this year. Love those sweet potatoes.

As for next year, I plan on maybe incorporating a butternut squash recipe, probably a bisque, into the menu. Also, I might try to make some roasted brussels sprouts.

How about y’all — what did you like about Thanksgiving dinner this year? Do tell. 🙂

Thanksgiving Dinner in Review
This year, I had the fun of preparing Thanksgiving dinner for Jon and our boys, my parents and my sister and brother-in-law. And now, I’m kind of reviewing the whole thing in my mind, you know, thinking about what I’d make again and what I wouldn’t make again. The salad with sugared pistachios and feta with an orange dressing won’t be on the menu next year. I think that everyone ate that out of sheer politeness. My cornbread dressing definitely will be on the menu — it’ll probably be made several times more this year for that matter. The sweet potato biscuits were a last minute addition to the menu and will be made again, and soon. Also, I made a new pumpkin pie recipe this year. It was a custard version using a graham cracker crust and was really, really good. The color of the pie was beautiful and it had such a fresh pumpkin flavor. A definite keeper. I liked having the turnip greens, but I couldn’t get the credit for them since my mother brought them with her. I created the recipe for roasted sweet potatoes with caramelized apples that I made for the dinner this year. I think that it was a success and I plan on making it many times this year. Love those sweet potatoes.

As for next year, I plan on maybe incorporating a butternut squash recipe, probably a bisque, into the menu. Also, I might try to make some roasted brussels sprouts.

How about y’all — what did you like about Thanksgiving dinner this year? Do tell. 🙂

Thanksgiving Dinner in Review
This year, I had the fun of preparing Thanksgiving dinner for Jon and our boys, my parents and my sister and brother-in-law. And now, I’m kind of reviewing the whole thing in my mind, you know, thinking about what I’d make again and what I wouldn’t make again. The salad with sugared pistachios and feta with an orange dressing won’t be on the menu next year. I think that everyone ate that out of sheer politeness. My cornbread dressing definitely will be on the menu — it’ll probably be made several times more this year for that matter. The sweet potato biscuits were a last minute addition to the menu and will be made again, and soon. Also, I made a new pumpkin pie recipe this year. It was a custard version using a graham cracker crust and was really, really good. The color of the pie was beautiful and it had such a fresh pumpkin flavor. A definite keeper. I liked having the turnip greens, but I couldn’t get the credit for them since my mother brought them with her. I created the recipe for roasted sweet potatoes with caramelized apples that I made for the dinner this year. I think that it was a success and I plan on making it many times this year. Love those sweet potatoes.

As for next year, I plan on maybe incorporating a butternut squash recipe, probably a bisque, into the menu. Also, I might try to make some roasted brussels sprouts.

How about y’all — what did you like about Thanksgiving dinner this year? Do tell. 🙂

First Speaking Part for #1
Take a guess at who filmed this. Yep. Jon was walking E around and so it was left up to me….problem was that I was so nervous that the filming is very poor. Usually even I do better than this. I love the little hand motion that he does when he is finished. Also, that little boy who told J that he did a good job when he got back to his spot on the riser. Children who are kind and helpful to J go in my personal hall of fame.

First Speaking Part for #1
Take a guess at who filmed this. Yep. Jon was walking E around and so it was left up to me….problem was that I was so nervous that the filming is very poor. Usually even I do better than this. I love the little hand motion that he does when he is finished. Also, that little boy who told J that he did a good job when he got back to his spot on the riser. Children who are kind and helpful to J go in my personal hall of fame.

First Speaking Part for #1
Take a guess at who filmed this. Yep. Jon was walking E around and so it was left up to me….problem was that I was so nervous that the filming is very poor. Usually even I do better than this. I love the little hand motion that he does when he is finished. Also, that little boy who told J that he did a good job when he got back to his spot on the riser. Children who are kind and helpful to J go in my personal hall of fame.

Things That My Youngest Has Said Lately

While repeating the Lord’s Prayer: And deliver us from Mabel….
Around Halloween: Look at the punkatins!
When repeating dialog from The Incredibles: Honey, where’s my supersuit?!
On the occasion when I’m not doing as he wishes: I’m gon spank yur boddum.
To the other mothers who were watching him while I played tennis: I WUB Mama!

He’s a precious little stinker.

Things That My Youngest Has Said Lately

While repeating the Lord’s Prayer: And deliver us from Mabel….
Around Halloween: Look at the punkatins!
When repeating dialog from The Incredibles: Honey, where’s my supersuit?!
On the occasion when I’m not doing as he wishes: I’m gon spank yur boddum.
To the other mothers who were watching him while I played tennis: I WUB Mama!

He’s a precious little stinker.