I made this corn bread for Thanksgiving. I wanted a recipe with no dairy, and many of the conventional corn bread recipes had dairy in them. I decided at the last minute (OK, the last hour) that I had enough time to make the corn bread. So I opened a Moosewood cookbook (I think it was New Recipes from the Moosewood Restaurant – the first one not by Mollie Katzen) and converted the recipe. You will have to wait for the actual recipe – I needed to re-test it, because in my rush I didn’t measure and record ingredients. This corn bread without dairy came out moist and tasty – my previous attempts were rather dry. And here is the corn bread recipe.
Conversation from yesterday:
Me: I’m going to make the corn bread again in a week or two. Middle Son: Why? Me: So I can post it on my blog. Middle Son: Why can’t you post it now? Me: Because I need to measure the amounts. Middle Son: Can’t you just post it and let them figure out the amounts?
Fortunately, Middle Son is not in charge of posting recipe amounts to this blog.
If you would like some recipes now, I suggest you visit Batya’s newest Kosher Cooking Carnival.
sporting detailed sneakers with bright pink laces in the woods
Tomorrow is Thanksgiving: happy Thanksgiving to all those that celebrate. A nice excuse to post some sneakers in the woods.
Thank you to everyone who reads and/or comments on this blog. You are so appreciated!
I have been enjoying working on a project for a client that is done with responsive web design. This means it will look good on your desktop, tablet or browser. This blog is responsive – if you move your browser to be small and then big again, you should see what I mean.
I would love to post more creative works on this blog: for example, maybe I could do something interesting with those sneakers? A few months ago I started a project with roofs – I never got back to that one. Lots of starting and stopping. One could easily blame it on outside influences (work, family, laundry, the weather), but the creative process seems to be one that invites “stuckness.”
If you are looking for a Thanksgiving recipe, you might want to check out the Stuffed Squash Workshop.
I am thinking of stuffing my turkey tomorrow with rice, dried cranberries, celery and onion (maybe one egg to stick it together). Do you think it will work? Any suggestion?
Are you cooking this week? What is in the plans, cooking or otherwise?
On Sunday we visited Washington Valley Park in Bridgewater, New Jersey. Our friend found the hike on the website njhiking.com; I had never heard of the park before. Pictured is the lovely reservoir at the bottom of the hiking area.
We decided in advance to follow the red trail – it wasn’t always easy to see these markings for the trail on the trees.
I saw a variety of plants growing – no idea what this striped little plant is called.
I recognized these red oval berries from my childhood – I looked up the bush (red berries with thorns is what I looked for in Google Images), and I learned this is called a barberry bush.
I rather liked this plant inside moss that I found on the trail.
There were various streams on our hike that led into the reservoir. The girls (my daughter and friend) had fun hopping over the rocks.
When we got to the top of the hill on the trail, we were rewarded with views of hawks flying overhead.
You could see quite a distance from the top – the fall colors have faded, but they are still varied, though muted.
On Friday I made this version of a lentil paté that really does look like chopped liver, so I am calling this recipe “mock chopped liver.” I previously posted a recipe that I called vegetarian chopped liver – that one suggests eggs, and this one needs no egg, so it is suitable for vegans.
Ingredients for Mock Chopped Liver
3/4 cup lentils
1/2 cup walnuts
salt to taste
1 onion
1 tsp. cumin
1 tsp. coriander
optional: ginger
Cook lentils until soft (add a bit of salt while cooking). Soak walnuts for about one half hour. Sauté onions for about one half hour – the lengthy sautéing helps to caramelize the onions, bringing more flavor to the recipe (if you stop after 15 minutes, it will still taste good). Blend lentils, walnuts and onions in the food processor with spices.
