sb158 | April 7, 2010
Dang, I hate those evil cats that hang around the dumpster by our place. Went out to water earlier, and one jumped right out of my side-of-the-stairs garden. It apparently parked itself in the big pot with a nicely-growing baby cosmos; needless to say, gotta replant now…
On top of that, it decided to torment the dog so much that she broke her brand-new tie-out line. We found her out on the highway dodging cars. Thankfully before she was road pizza!
I have a cookbook that used to belong to my mom’s mom; was printed in 1920-something. It’s got a lot of old-fashioned recipes, and sometimes I find just what I’m looking for. Wanted to use some navy beans and leftover ham tonight, so went recipe hunting. Finally looked in Grandma’s cookbook. Imagine my surprise when I found a baked bean recipe that had been quantity-adjusted in Grandma’s handwriting. Made me tear up a minute, then I smiled. And used the recipe…
Had to go hunting for a good cornbread recipe to go with the beans; none of the ones I have turned out especially good. Found one on About.com that sounded good. It has to be the best cornbread I have ever made. I used 2 Tablespoons of honey, and it was still very sweet. If you don’t like sweet cornbread, adjust the amount, or leave it out altogether. But it came out moist and light; not at all dry or heavy like cornbread can be.
The beans were good, too; least, I thought so…
Honey Buttermilk Cornbread
Cook Time: 30 minutes
* 2 cups stone ground cornmeal
* 1 cup all-purpose flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon salt
* 2 large eggs
* 3/4 cup buttermilk
* 3/4 cup milk
* 3 tablespoons honey
* 1/4 cup melted butter, cooled
Heat oven to 400?. Grease a 9-inch square baking pan or spray with nonstick baking spray.
In a medium bowl, combine the cornmeal, flour, baking powder, soda, and salt.
In another bowl, whisk together the eggs, buttermilk, milk, honey, and melted butter.
Stir the liquid mixture into the dry mixture until blended. Spread in the prepared baking pan.
Bake for 25 to 35 minutes, or until the top is golden brown.
In garden news, yesterday the beans I planted with the repotted mums weren’t sprouting yet. Today they are starting to sprout. Got dill and cilantro sprouting, too. Probably already to hot to get much out of either, but the flowers will attract beneficials, so it’s all good. All the cukes and watermelons still looking good, so I really have to thin pretty soon.
Not much else new in the garden; just trying to keep up with the watering due to the hot wind…as usual…Supposed to get a cool front some time tonight with possible showers. Surely do hope so.