Tuesday, March 25, 2014

Etched on White

Taken March 3, 2013.

Click image to see larger version


  1. Hello
    (hello hello)
    is there anybody in there?
    just nod if you can hear me...

    I'll just get the coffee and bacon started then. Hope you're all enjoying your dreams. :)

    1. I'm here but I'm deep in the geezer zone -- I wrote my comment and then never posted it.

      We missed the snow here (yay) but it's still cold (boo).

    2. We're not getting any more snow here either, but my body is still flaring out (boohiss) so I am once again on impromptu staycation. Fortunately, flares aren't as bad as they used to be in either duration or severity, so while I'm stuck home, I'm not bedridden, and it probably won't be more than a week or two, and that is a major improvement in my quality of life. (yayw00t!)

  2. Bacon will get people out of bed for sure!

    Got my brain clock adjusted a little better… woke up at 6:20, not bad as I wanted some time between 6 and 6:30. Now it's time to get the rugrat moving.

    1. Bacon is also the beginning of cornbread done proper. :) I've been making this around the house the past year or so and it makes cornbread fans very happy:

      Old Fashioned Cornbread
      from Fannie Flagg's Original Whistlestop Cafe Cookbook
      highly recommended cookbook, btw, if anyone's family has somehow tragically lost their maw-maw's recipe cards, this little collection will almost make up for it

      Preheat the oven to 450F.

      Mix the following dry ingredients in a large bowl and make a well in the center:

      4 cups cornmeal
      2 teaspoons baking soda
      2 teaspoons salt

      Mix the following wet ingredients in a medium bowl:

      4 eggs, beaten
      4 cups buttermilk (or regular milk, or for dairy-free use soy milk or rice milk)
      1/2 cup bacon drippings, melted

      Pour the wet mixture into the dry ingredients and beat until smooth.

      Heat a well greased 12 inch cast iron skillet in the preheated oven until very hot. Add the batter to the hot skillet and bake for 35-45 minutes, until the top is golden brown and a butter knife comes out clean.

      This recipe can be safely halved as well as quartered; if halved, use the shorter bake time, and if quartered, use a smaller skillet and reduce bake time down to somewhere in the neighborhood of 20 minutes.

  3. There is snow in the forecast - I need bacon!

  4. Bummer -- it's been snowing for about an hour and it's started to stick. :(

    P.S. Thanks, Jen -- cornbread recipe sounds yummy.