(no subject)

[squeequeg]

Went for a walk today with thomascantor, out in the bright pretending-to-be-October day. Since his schedule's getting even more crammed, we thought we'd grab this chance to just walk out in the sunlight. Maybe we didn't have much of a foliage season per se due to the rain and the other rain and the what the hell snow last Saturday, but the foliage that remains is bright and beautiful. The air smelled faintly of smoke and was cool but not cold enough for me to need a jacket. One maple tree had turned brilliant gold and dropped a dozen leaves on us (and then more as a very startled squirrel scrambled up into the branches).

And now I've come home with a new notebook in hand, some writing already done and more to do if I wish it, beef stew in the slow cooker filling the house with rich savory scent, and the promise of cornbread should I choose to make some.

As I told thomascantor, I am not ready for winter. But right now I'm not sorry that summer is gone.

Comments

[nadyezhda.livejournal.com]

:) We did much the same here, although it was 70, gorgeous, and the trees are at their peak.

Have a good cornbread recipe to share, perhaps?

[stealthmuffin.livejournal.com]

Just the one off the back of the box, really. Adding shredded smoky cheddar makes it really good, though. Too bad I currently lack smoky cheddar.

[sigerson.livejournal.com]

Beef...stew.
Yup, definitely broken.

[minyan.livejournal.com]

Sun and oaks and a hot oven and a dented notebook... yeah. I'm glad. You need those things.

My weekend's been full of research and unexplained brightnesses, like kicking up leaves; my mom just sent me a photo of the trees in the side yard labelled "morning in Lorien". Yay.

[kmunson779.livejournal.com]

Butting in, b/c I love cornbread...

Important tips for great cornbread (IMO, and my mother's, who taught me)
- Not too sweet. I like a sweet corn muffin, but cornbread's not sweet. Except for the butter and honey you put on it.
- Good cornmeal. Try to get real stone ground stuff, although the store stuff will do in a pinch.
- Cast iron. The best way to get a great crust is to have your cast iron skillet in the oven as it's prewarming, then add a pat of butter and coat the bottom of the (very hot!) pan by swirling, then add the batter. If you don't have cast iron, you can use a regular cake pan, but I don't think it gives quite the right texture.

Here's my mom's recipe, from Joy of Cooking: [my comments]

Preheat oven to 475
Grease the pan with butter, oil or bacon drippings. Place it in the oven until sizzling hot.
Sift together: [I skip the sifting]
3/4 c sifted all-purpose flour
2 1/2 ts double-acting baking powder
1-2 tbs sugar [I use 1 scant tbs]
3/4 ts salt
Add:
1 1/4 c yellow or white stone-ground cornmeal

[For the wet ingredients, I melt the butter in a 2-cup measuring cup in the microwave, then let it cool a bit, add and beat the egg, measure the volume and then the milk to reach 1 c plus whatever the butter and egg come to]

Beat in a separate bowl:
1 egg
Beat into it:
2-3 tbs melted butter or drippings
1 c milk
Combine all ingredients with a few rapid strokes. Place the batter in the hot pan. Bake 20-25 minutes. [Until lightly browned and cracked on top, the edges are darker brown and crispy, and a toothpick in the middle comes out clean.] Serve immediately.

[stealthmuffin.livejournal.com]

Wow. This is to my cornbread what Iron Chef is to Chef Boyardee.

[kmunson779.livejournal.com]

Well, it sounds a lot more complicated than it actually is. But it is yummy. If I had time to cook at all this week... but I don't. Grr.

[sal-sal.livejournal.com]

Can I give you a ring after Lost tonight?

[stealthmuffin.livejournal.com]

Sure. I might even be able to watch it, but chances are I won't be able to see details (damn static).