White Chili

It's Potluck Saturday!

This is a family favorite that has been well-loved by company too. I love that this soup is so delicious and simple. It is also gluten/dairy free if you use the recommended low-sodium Better Than Bouillon. This makes a big batch that fills my 8 qt. stock pot, so if you don't want quite so much, cut the recipe in half. You can also freeze any leftovers.

Enjoy!

White Chili
- olive oil
- a family pack of bone-in chicken breasts (my package was almost 5 lbs.)
- 2 onions, chopped
- 2 fresh poblano peppers, seeded and finely chopped
- 1 green bell pepper, chopped (optional)
- 12 garlic cloves, minced
- 6 tsp. chicken bouillon (I recommend organic or low sodium Better than Bouillon)
- 4 teaspoons whole cumin seeds (ground will not withstand long cooking)
- 2 tablespoon finely chopped fresh oregano leaves, or 2 teaspoon dried
- 2 lbs. dried great northern beans - cooked and salted to taste

Optional garnish: cheddar or monterey jack, tortilla chips, avocado slices, or diced tomato

Lay the chicken breasts out on a cookie sheet or baking dish and drizzle lightly with olive oil. Bake at about 325* until done - took a little over an hour for mine. Let them cool, then pick off the meat and chop it into chunks. (Save the bones for stock!) Mix the chicken in with the cooked beans. Saute the onions and peppers in a pan in a little olive oil. When the onions and peppers are getting brown, add in the minced garlic and saute a few more minutes. Mix the onions, peppers, garlic, spices and chicken bouillon into the pot. If the chili needs a little more liquid, add some, but I find that it has plenty from the beans. At this point, you can either simmer it a while on the stove, or transfer it to the crock pot. Everything is cooked at this point, but I like to let the flavors meld for a little while, so simmer for at least 30 minutes.

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Crock Pot Hot Wings

We're not big sports fans, but this is a nice time of year to have a recipe for hot wings in pocket. These are also wonderful for potlucks and baby showers. Wait... did I just say baby showers? Yes, I took these chicken wings to a baby shower once. My excuse was that pregnant mothers need protein, but really it was because I didn't have much else in the house and the week was way too busy to plan anything more complicated. I was slightly embarrassed by bringing hot wings to a baby shower instead of a Super Bowl party, but I did it anyway. And the ladies LOVED them! They were completely cleaned out and I had several ladies asking me for the recipe! HA!

Anyway, these are so simple to make, and they are really delicious without being overly hot. Serve with ranch or blue cheese dressing and celery sticks.

• 4 lbs. chicken wings**
• 1 c. Frank's Red Hot sauce***
• 1 c. butter
• 1 1/3 c. water
• 4 garlic cloves, minced
  

**I sometimes see those large bags of chicken wings on sale and I always pick up a bag or two to make these for gatherings. Updated to add: a commenter says she has made these with drumsticks for half the cost and you get more meat. I'm going to have to try it!
***This is a great time of year to find Frank's on sale for $.50 a bottle or even FREE with a coupon!

1. Place the first 4 ingredients in a crock pot on low heat for about 8 hours. (Or on high for 3-4.) I just dump them in still frozen. Don't overcook them or your wings will be falling apart!
   
2. Gently remove wings from crock pot with a pair of tongs and place on a cookie sheet.
   
3. Pour sauce into a saucepan and reduce by half. (This will take a little while. Whisk frequently.)
   
4. Add minced garlic.
5. Spoon sauce over wings and broil for 3 minutes.

A note on food allergies: More and more people are having issues with food allergies. Our family being one. We have a dairy allergy in our family and it seems like cheese is the very thing that adds that special spark to everyone's favorite potluck dish. It is really hard going to a potluck with a food allergy. It is depressing seeing tables full of delicious food that you just can't eat. It is embarrassing to sit down to eat the three items on your plate, all of which were brought by you. It just makes an extra challenge. On my part, I try to bring a full meal to gatherings and be pleasantly surprised if someone else brings food that I can eat. We also have a couple of people with celiacs disease in our circle of friends, so when I possibly can, I try to make food that is both dairy free AND gluten free, taking extra care to avoid possible contamination. Anyway, this recipe for hot wings is both dairy and gluten free, which is another reason why it is one of my favorites.

This post is a part of the Four Moms linkup on Snacks and Appetizers for a Crowd.
My sincere apologies to Kim from Raising Olives for doing a very similar recipe! I already had my post ready when I saw that she also wrote up a post on hot wings. I think our recipes differ enough that you can benefit from both though. Her recipe includes tips for preparing them ahead of time and freezing.

Blessings to all!

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A Frugal Cookie Recipe

It's Potluck Saturday!

My Grandma had these cookies around every time we went to her house. They are a little bit cakey, and I've never had anything quite like them elsewhere. I was making these recently and realized that they are pretty frugal as far as cookies go. The more expensive ingredients, such as eggs and butter only require amounts found in cookie doughs that make half the volume. Now these are not the most amazing cookies in the world, but they are nostalgic for me, and they are fun to make. They store really well, and even taste best a day old in my opinion. Enjoy!


Grandma’s Sugar Jumbles
5 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks softened butter
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. buttermilk**
Mix the wet & dry ingredients separately, then together. Cover and refrigerate the dough for at least two hours. Drop by the spoonful onto a cookie sheet. Sprinkle some cinnamon & sugar on top. Bake for 15 min. at 375*
Makes 6 dozen

** I use either powdered buttermilk or regular whole milk with a splash of lemon juice in it. To make a dairy free version, I use unsweetened rice milk with a splash of lemon juice.

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Sweet Treats

Our family's favorite treat for a winter's evening is homemade popcorn and hot cocoa. I'll be honest, it's easier to convince myself to bundle everyone up in their snowsuits to play outside if there is the promise of warming up with hot cocoa after we come back in. It is also traditional holiday tree trimming fare.



Church Mouse's Homemade Hot Cocoa Mix

Here's a recipe for a yummy and thrifty hot cocoa mix. You can make this in bulk to use with your family or to give away as a gift in a quart size mason jar with a ribbon on it.

• 8 c. powdered dry milk
• scant 3/4 c. cocoa powder
• 2 1/2 c. sugar
• 1/4 tsp. salt

Add 1/3 c. mix to 1 c. hot water and enjoy!

If you don't want to bother with making up a mix ahead of time, the easiest and best homemade cocoa is just 1 tablespoon of cocoa powder and 1 tablespoon of sugar in a mug. Add about 1 c. hot milk or for a dairy free version, hot soy/rice/coconut milk. (I prefer the coconut. I would advise using less sugar with the pre-sweetened milks.) Add a dash of cinnamon if it suits your fancy. Easy to remember, easy to make!
(Thanks to my friend, Stacey, for the suggestion!)

Now for the POPCORN!

Have you been making your popcorn in the microwave all these years? There is a better way!!! It is substantially cheaper to buy your popcorn in bulk and pop it on the stove. You really don't need to buy a fancy popcorn popper. We have tried several and while they do work well, they are usually very annoying to clean and they burn out after a few years of heavy use. We now use our big stock pot, the very same one that we use to make soup, iced tea, and any number of things. I'm happy to get rid of a bulky kitchen gadget in favor of using something as multipurpose as a good stock pot. Plus, the stockpot washes out so easily! Reducing dirty dishes is always a win in my book!

Popping Corn on the Stove, Step By Step:

1. Put a couple of tablespoons of oil in your pot and add two popcorn kernels. Use enough oil to cover the entire bottom of the pot. (We usually make a big batch in our stock pot, but you can make a small batch using a smaller saucepan just as well.) Turn your burner to medium-high heat.



2. When one of the popcorn kernels pops, add enough popcorn to cover the bottom of your pot, plus just a little bit more. Cover with a lid.



3. Shake the pot to evenly coat the kernels - just slide it back and forth on the stove a bit.



4. When the kernels start popping, continue shaking the pot to mix the kernels and to keep the popped pieces from burning. Vent out some of the steam by slightly lifting the lid if needed.



5. When the popping stops, pour the popped corn into a large bowl. Put the pot back on the stove and add your butter to the pot to melt it. Drizzle the melted butter on top of your popped corn and add seasonings to taste.



You can adjust this to your tastes, but these ratios are a good rule of thumb:
1 Tbs. oil + 1/3 c. popcorn kernels + 1 Tbs. butter

You can use any kind of oil, but our favorite is Nutiva coconut oil. Amazon runs amazing deals from time to time, and it is our top choice for healthy cooking oils.

Our favorite seasonings:

• Penzey's BBQ 3000
• Penzey's Ranch Dressing Mix
• Cinnamon and Sugar (with just a dash of popcorn salt) - I mix my own using Penzey's Vietnamese Extra Fancy Cinnamon
  

I definitely recommend popcorn salt. It is ground super fine so it sticks to the kernels.

** Note - I am not a Penzey's affiliate and I do not receive any compensation for my recommendation. I just love their spices so much that I wish everyone could enjoy them as we do.

What is your favorite popcorn flavor?

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For the Love of Casseroles

Today I'm posting two casserole recipes with dairy free options - Chicken Spaghetti and Broccoli, Rice, Chicken & Cheese Casserole.

Casseroles are comfort food for me. I remember begging my mom to make a broccoli rice casserole when I was a teenager. I'm sure she was a little astonished by my request! After being forced to eliminate all forms of dairy from my diet for over a year for a dairy intolerant nursling, casseroles were left out of our dinner repertoire. All of my casserole recipes were full of cream of ____, cheese, more cheese, and sour cream, which are all no-nos.

I recently started experimenting a little and found that casseroles do not have to be utterly eliminated, I just have to tweak them a little so everyone in my family can eat them. I'll share some of the results, with both the regular recipe and the dairy free options. (Dairy free options are in orange.)

Chicken Spaghetti Casserole
I combined two recipes - PW's Chicken Spaghetti + the Gluten Free Goddess' Best Cheesy Uncheese Sauce = dairy free Chicken Spaghetti Cassesrole

Not too bad if I say so myself!

Keep in mind that I had not eaten cheese or any type of casserole in over 16 months. Wow, that is a long time! And I really don't think a good substitute for cheese exists. I've tried many and you just can't duplicate cheese. But this was pretty good! It helps if you don't think of the cheese sauce as cheese, but rather a white sauce with some extra flavoring. (At least to me.)



the recipe:
*2 c. cooked and shredded chicken
*1 lb. box cut spaghetti cooked and drained (I can buy it in a box pre-cut, if you can't find it that way, just cut it up before dropping it in to boil.)
*2 cans cream of mushroom (1 recipe of the cheesy uncheese sauce.)
*2 c. grated cheddar (if dairy free, leave this out)
*1 finely diced green pepper
*1 finely chopped onion
*2 cans chopped green chilis
*2 c. chicken broth (1 1/2 c. if using the uncheese sauce as it is slightly runnier than the cream soup)
*1 tsp. seasoned salt
*1/4 tsp. cayenne pepper
*salt & pepper to taste
*1 c. grated cheddar (french fried onions)

Combine all ingredients except your choice of topping. Dump it into a greased casserole pan. Bake for 350* for 45 minutes.

For the french fried onion option, cover your casserole with foil and bake for 30 minutes. Remove from the oven, take off the foil and top with the french fried onions. Bake another 15 minutes.




Sometimes we play with our food!

Broccoli, Cheese, Chicken & Rice Casserole
I adapted this from the Hillbilly Housewife's recipe. Note that it can also be gluten free if you use cornstarch instead of plain flour.

* 1/4 cup butter (my nursling handles butter just fine now - If needed, substitute Fleishmann's unsalted margarine. Look for the "parve" marking on the box to indicate dairy free.)
* 1/3 cup flour
* 1/4 teaspoon pepper
* 1/2 teaspoon salt
* 1-1/2 cups chicken broth
* 1-1/2 cups milk OR 12 ounce can evaporated milk (or 1-1/2 c. rice milk)
* 2 heaping Tbs. nutritional yeast - optional
* 3 cups frozen or fresh broccoli
* 4 ounce can of mushrooms, undrained (I often leave these out.)
* 3 cups cooked rice
* 2 cups cooked, chopped chicken
* 2 cups shredded cheese (I can now eat raw cheddar, so that is what I used. For another dairy free option, top the casserole with french fried onions during the last 15 minutes of baking. Another option is to set aside a couple of portions of the casserole without the cheese topping in its own little baking dish or bowl.)

In a large sauce pan, melt the butter. (Sometimes I'll add chopped onions and garlic and saute it in the butter here.) Stir in the flour, making a smooth paste. Add the pepper and salt and stir to combine. Gradually whisk in the chicken broth and milk. Stir it so there aren't any lumps. Bring the mixture to a boil over medium heat. Cook and stir until the sauce is nicely thickened. Add the broccoli and simmer it for a few minutes to cook it briefly. Stir in the mushrooms, rice, and chicken. Turn the mixture into a large oiled casserole dish, at least 2 quarts-size or slightly larger. Sprinkle the cheese on top of the dish, and bake at 400° for about 25 minutes, or until the cheese is melted.



Broccoli Rice Chicken & Cheese Casserole before turning it out into a baking dish. You really could eat it just like this!

Besides the french fried onions, I have found stuffing to make a pretty good casserole topping. I like cornbread stuffing and you just spread it over the top of the casserole and pour a stick of melted butter (or margarine) on top of that. It will get nice and crispy in the oven. I've also heard of people using tater tots and even potato chips as casserole toppings, though I can't vouch for these personally. It helps to think outside the (cheese) box!

I'm happy to have a few casseroles in my life again. Both of these casseroles are freezable. Having one-dish dinner options that are easy to make ahead really save a busy mama's sanity!

What is your favorite casserole?

Happy Beef-day

ground beef and stew meat browning on the stove

A major time saver for me is having pre-cooked meats in my freezer, ready to add to a meal like lasagna, chili mac, chili, pasta fagioli, etc.... When our grocery store has ground beef on sale, I always buy the limit. I take it home, and cook it up for the freezer while I am washing the dishes. (Yay for multitasking mamas!) I like to make the following:

• meatballs for Spaghetti Sundays or meatball sandwiches
• meatloaf mix
• plain ground beef
• taco meat (just ground beef with taco seasonings)

I used to cook the ground beef in 1 lb. batches in a skillet, but that really takes a long time! Now, I just put it all in my big stock pot, turn the heat on medium low, and stir it occasionally until it is done. Then I drain it, rinse it, and divide it into one pound portions in my labeled freezer bags. Press out the extra air and freeze them flat to be efficient with freezer space.

Now this may seem pretty elementary, but I did not know that you could freeze cooked ground beef like this when I first got married until my friend told me her mom did this. I thought this was brilliant! It saved me so much time and even money since I bought the meat on sale in bulk. Batch cooking - I love it!

I just heard of someone cooking the ground beef overnight in their crockpot, which would eliminate the need to stir and attend to the pot, but I haven't tried it yet. Sounds like a great idea though!


Meatballs -
cooked on the left, uncooked on the right

Potluck Saturday - Meatballs

• 4 lbs. ground meat (I like to use a combination of whatever is cheap - beef, turkey, or pork)
• 2 c. bread crumbs*
• 2 Tbs. Italian Seasoning**
  
• 4 Tbs. chopped fresh flat leaf parsley
• 1/2 c. grated Parmesan***
• 1 onion, minced in the food processor
  
• 4 cloves garlic, minced in the food processor
  
• 2 tsp. salt
• 1 tsp. pepper
• 3 eggs, beaten
• 1 1/2 c. water
  

* for a gluten free version, substitute crushed Rice Chex cereal or whirl some gluten free oats in the food processor
** we like Penzeys Pasta Sprinkle - if you are making sweet & sour meatballs, leave this out. Note - I am not affiliated with Penzeys and they don't give me money. I just love their spices. :)
*** leave this out if you need them to be dairy free - I usually substitute extra breadcrumbs

Combine all of the ingredients in a very large bowl. Mix well with your hands. Form into 1-2" meatballs, packing them so they will hold together. Try to be consistent in their sizes. (A medium cookie scoop helps with this.) Decide whether you will fry them or bake them and follow the directions below.

Frying them: Heat equal parts vegetable oil and olive oil about 1/4" deep in a skillet over medium heat. When the oil is hot, add the meatballs in batches being careful not to crowd them too much. Keep turning them so they brown evenly. As each meatball is cooked through, remove it to a plate covered with a couple of paper towels to drain.

Baking them: Preheat your oven to 350*. Arrange the meatballs on a cookie sheet. (I always use a silpat. If you don't have one, try parchment paper to prevent sticking.) Depending on how large you made your meatballs, they will take between 40 minutes and 1 hour to cook. Just check them from time to time, give them a shake to keep them from sticking, and see if they are done.

Serve right away, or put in a gallon size ziploc for the freezer.

My meatball recipe is based upon the one in this cookbook by Ina Garten:



This cookbook is beautiful and is filled with recipes for tasty food.

These meatballs are delicious on spaghetti, and are also yummy in escarole soup.

HMF - Dairy Free Ice Cream

HMF = Hungry Mama Food
This is more of a Hungry Mama Snack, but ironically, is also a Lite Mama Snack depending on how you make it. I got the idea from Annessa at Flourish. She got the idea from a Whole Foods Recipe, so this is one of those recipes that has been passed around and tweaked, but it's because the idea is brilliant! It's ice cream without the "cream". Frozen bananas stand in for the creamy part and you can flavor it however you like. For me, I needed a dairy free protein/fat boost every day, and this shake is the vehicle! You may just want a healthier substitute for your nightly bowl of ice cream or you might want a frugal treat. This is all of those.

You will need:

• freeze one ripe (but not mushy) banana in chunks in a small ziploc baggie to have ready when you want it*
• 2 tsp. peanut butter or almond butter (to add protein, I add more like 2 Tbs., but I confess it tastes more like a health shake and less like ice cream when I do this)
• 2 tsp. cocoa powder (don't add more, trust me! It will not taste more chocolaty)
• about 1/3 c. liquid - I use rice milk, but use any kind of milk or milk substitute you have
• 2 Tbs. melted coconut oil (optional - I add this for the extra fats, if you don't want extra fats, no matter how healthy, just don't add it!)**
• Add sweeteners if you wish. I don't need it, but you can make it sweeter with liquid stevia, sweetened rice milk, sweetened peanut butter or just plain old sugar.
  

Now, I don't have a blender. I've burned out three cheap ones now, and I don't care to invest three digits for a fancy one, so I just use my KitchenAid food processor. A blender would probably work better though. So, throw the banana chunks, the peanut butter and the cocoa powder into your blender or food processor and whirl it around until it breaks up the banana chunks. Add the liquid through the hole in the top, adding just enough to make it smooth. If you add too much, it tastes more like a Wendy's Frosty, which, to me, is not a bad thing!! :)

Then spoon it out into your bowl, and enjoy guilt free!


* the spartan among us will wash out and reuse those baggies, so I recommend the heavier weight freezer bags to withstand repeated washings
** if you add the coconut oil in as a solid, it will make your ice cream taste grainy, and who wants grainy ice cream? Melting it solves that problem. Even though it is a bit counter-intuitive to add warm liquid to make ice cream, it works. :)

HMF - Meatloaf

HMF = Hungry Mama Food
You need HMF if you are a nursing and milk pumping mother with littles that barely sits down all day. Quick carbs and sugary stuff just makes mama cranky, so there are certain criteria for HMF.

• Best if you can eat it with one hand.

The other day, Preacher Man asked, "Why don't you fix yourself beans and rice?" I gave a sort of mean laugh (feeling badly about that one, actually) and said, "Because I have to sit down and use utensils to eat that."

• Must have protein and LOTS of it!
  

I snack on meat. Backwards in a lot of ways, but I NEED it, especially since I have a dairy sensitive nursling. No cheese for me. :( I have not always been such a carnivore, but it is essential for survival right now.

• Must leave mama satisfied for 2 hours minimum.
  

This is rather tough criteria, and is especially challenging on a limited grocery budget. But it's important to keep mama healthy and happy. And since I get a little tired of almonds and peanut butter sandwiches, I'm looking for creative ideas.

Of course, it could also be HTBF = Hungry Teenage Boy Food if you have some of those.
I honestly fear for the state of our food budget in about 12 years when we will be buying both HMF AND HTBF! Yikes!

Anyway, one of my favorite HMF meals is MEATLOAF! Specifically, the meatloaf sandwich!



I think meatloaf has a little bit of a bad rap. For starters, the name isn't the most appealing in the world. I didn't grow up eating it, and only had it once that I remember while visiting some distant relative. And I was surprised that I liked it! It's also a very versatile dish and is a good one for hiding extra veggies. My version is different than many. For one, it's not a loaf. I like to make it in a 9x13 pan because it makes it easier to drain the grease, and because it gives more crispy edges, which I like. I also try to always batch cook with meatloaf. I mix up 4 lbs. at a time and freeze half in a ziploc bag for later. Very handy! I also like to use ground turkey for a portion of the meat. So here is my recipe for 2, 13x9 pans of meatloaf, just the way I like it!:

• 4 lbs. ground beef (the leaner the meat, the better)
  
• 4 slices of bread
• 4 small onions
• 4 cloves garlic
• 1/3 c. dehydrated bell pepper (optional, but I LOVE the taste!)
  
• 1/2 tsp. black pepper
• 1 c. milk (for dairy free, substitute plain rice milk or goat milk)
• 8 tsp. Worcestershire sauce
• 1 tsp. dried sage
• 1 tsp. ground mustard (I have used prepared mustard and it works well too.)
• 4 eggs, beaten
• 1 1/3 c. ketchup, chili sauce, or BBQ sauce + more for serving

Preheat oven to 350*. Break up the ground meat into smaller pieces in a very large bowl. (Seriously, you will probably need to use the largest bowl you own, or plan to divide it and mix it in two bowls.) Run the bread slices through the food processor until chopped finely and add to the meat. Quarter the onions and finely mince the onions and the garlic in the food processor too. Mix in the onions and garlic, as well as the rest of the ingredients. When thoroughly mixed, divide the mixture in pat down into two ungreased 13x9 pans. Drizzle ketchup on top. Bake for 50 minutes, then drain off the grease. Bake 1o more minutes, or until the center is no longer pink. Enjoy!

Serves 16

And for the leftovers:

Virtuous Veggies and Legumes

Feasts are a delight, but I'm feeling a deep need for cleansing, simple foods, so that is what I will be (mostly) fixing this week. (Homemade pizza is still on the menu. :) I've been soaking mung bean sprouts for a couple of days in anticipation of this and will throw them in a dish of egg foo young tomorrow evening. Mmmmm...

Items to purchase this week when you go to the grocery store:
1) Black Eyed Peas
2) Your favorite greens (kale, mustard, collards, swiss chard etc...)
3) Cornbread fixings (if you don't already have them)

It's tradition to serve black eyed peas on New Year's Day, which will be Saturday. Growing up, my parents told us that in the coming year, we would get a dollar for every black eyed pea we ate on New Years Day. Of course, this was just an old folk tale, but it did encourage us to eat up!

I make my black eyed peas just like I describe here: Cooking with Dried Beans. We like to season them with cajun seasoning, Frank's Red Hot sauce, and eat them with greens and cornbread. 1 pound of dried beans will feed about 6 people.

My favorite greens are mustard greens while my husband prefers kale. We both enjoy them cooked in this way: Trim two large handfuls of greens and chiffonade them. In a large skillet, heat a couple of Tbs. olive oil or coconut oil and saute a diced onion. Add a clove of minced garlic. Cook the onion and garlic until it is golden brown. Add the greens and toss them around in the pan a bit. They will wilt a lot. Add about 1/2 cup of broth, some salt, pepper, and nutmeg. Boil, then reduce the heat to low. Cover and cook for about 10 minutes or until they are soft. This will make about 6 servings.

Finally, to make some good southern style corn bread, I give you my favorite recipe:
- 1 1/2 c. yellow cornmeal
- 1/2 c. flour
- 2 tsp. baking powder
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 c. buttermilk
- 2 eggs
- 1/4 c. butter or bacon grease
Preheat oven to 450*. Melt the butter or bacon grease in a 10-12" cast iron skillet. Mix all of the other ingredients, then add in the melted fat and mix again. Pour into the skillet and bake for about 20 minutes.

I make this for people with food allergies fairly frequently, so here are the variations that have been really successful:
Dairy free: If you just can't stomach the bacon grease, use Fleishmann's unsalted margarine. Instead of the buttermilk, use plain rice milk with a splash of lemon juice OR if your dairy intolerant person can have it, goats milk (I most often use powdered) works very well.
Gluten free: Instead of the all purpose flour, use Bob's Red Mill gluten free mix. It works best to increase the fat to 1/2 c. to make it less crumbly.
Southwestern Style: Add a cup or two of grated cheddar and a small can of green chilies.

I love leftover cornbread slathered in butter for breakfast. My grandfather used to eat cornbread crumbled up in a glass of buttermilk. It's good eating!

Don't forget to start soaking your beans on Thursday!