I write to you every day, usually in the early morning hours before I get to work. Most often while I’m wandering around the house before Charlie gets up and then again on my way to work after dropping him off at daycare. There’s this running dialogue that hasn’t translated from my head to paper (or this space to be more accurate).
In the interest of clearing out some headspace let’s give you the quick list of what I’ve been meaning to tell you about:
- the joy of feeding a toddler
- my new job
- Charlie’s current favorite books that are on repeat and that I could recite forward, backwards and in my sleep
- my 2017 take on gardening
- in the age of endless webpages, why don’t the ones I want exist????
- the struggle of feeding a toddler
- wanderlust – home style
- my lack of an exercise routine
- rainbow sugar cookies
- confessions of a crazy mom at daycare
- dog allergies
I figure we should start with the photo that blew up my pages for cheddar scallion bread.
As a kid in New England cornbread or corn muffins are a staple. When Carver and I were living in South Boston there was a diner who would split their corn muffins and brown them in a bit of butter and serve as a side to breakfast. It was delicious and I will sometimes do that at home if we have leftovers. This bread wasn’t for breakfasts or mid morning snacks. This loaf was for sopping up chili. Anyone who is in Phoenix or the southwest right now thinks I’m nuts for having chili in March (it’s over 90 degrees), but for the rest of the country it’s not so silly.
I didn’t eat beans or chili until I met Carver and started cooking for him. Chili has grown to become one of my favorites- because it’s delicious and involves toppings but also because you can do so much with it as leftovers. My favorite is chili baked potatoes, inspiration courtesy of Jason’s Deli.
- 1¼ cup all purpose flour
- ¾ cup corn meal
- ¼ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup vegetable oil
- 1 egg, beaten
- ¼ cup scallions
- ½ cup shredded cheese
- Preheat oven to 400 degrees. Spray your pan with nonstick spray - can use an 8" square pan, muffin pan or a loaf pan.
- Combine dry ingredients in a medium bowl. Create a well in the bowl for your wet ingredients.
- In a liquid measuring cup combine your oil, egg and milk.
- Add wet ingredients to dry and stir until just moistened. Fold in cheese and scallions.
- Pour batter into prepared pan and bake - 20-25 minutes for square pan, 30-35 minutes for loaf and 15-20 minutes for muffins.