Cornbread is pioneer food at its best – – simple, hearty, and inexpensive. And although cornbread is most famous as a co-host for chili, I love warm, buttered cornbread for breakfast with a piece of sausage and a cup of steaming hot, black coffee. My kids like to drizzle maple syrup over cornbread for breakfast.
This year I discovered how to turn fruit scraps into something special. You can make vinegar, syrup, and jelly by boiling it down and saving the juice. I actually started making apple cider flavored syrup not just for pancakes, but as a binder for granola bars. I made peach syrup a few months ago, and I’m going to make some granola with peach syrup, almond slices and dehydrated peaches. Playing with food is just so much fun, especially when you can turn would-be kitchen trash into treasure.
Hush puppies may be southern cuisine, but I grew to love them in California. My parents would take us to this very casual (and fantastic) restaurant at Lake Wohlford. They specialized in catfish and things like ribs, but their hush puppies are what I really remember. I live in the south now, so hush puppies aren’t the hidden gem like they were in California, but I like to make my own version with yellow squash. And, making my own is a good way in general to use pantry staples since I buy in bulk.
I’m terrible at making pie crust. It just always seems to tear. I haven’t totally given up on learning to make a decent crust, but until then, I will use my cheater crust. Yes, it’s homemade, it’s just not rolled out.
When you explore food, it’s always an adventure. From bubbling ferments, discovering different grains, or just coming up with a perfect soup recipe, excitement always abounds. I’ve had so many “I can’t believe that worked” moments, and this latest experiment is no different.