i've been staring at too many screens lately.. computers, tvs, movie theatres...
i'm a little fed up with myself. and contemplating whether my brain is actually slowly degrading.
it worries me. wanna know what else worries me? like, way too much.
i worry about getting cavities, and about my parents getting old. i worry that i'll never be capable of braiding my hair properly.
and about my shoulder bones because they crack like crazy.
i worry about spending too much money on nail polish, dinner, and office supplies.
then on top of all this useless worrying, there's the stuff that normal people worry about..like dark streets and robbers and strange people who might kill me.
there are times when i worry about the fact that i worry so much. like right now, good god.
worry doesn't sound like a word anymore, it sounds like quarry. which sounds like little house on the prairie.
see. brain --> mush.
i used to worry about the people on little house on the prairie getting stuck in brush fires.
i bet they ate cornbread to soothe their souls out on that massive prairie.
check out that transition. from worrying, hair braiding, and little house on the prairie people in brush fires.. to cornbread.
i **!%**ing love this cornbread. it's pure unadulterated cornbread, brushed with a honey glaze. and it's one of the great loves of my life.
butter on warm cornbread is remarkable. this is just the way things need to be.
if you drop some on the floor, eat it, who the ef cares.
ah yes, there's chili too. i'll take my cornbread with a side of chili. don't get that backwards.
not that you should ignore the chili. because it's great. it's spicy. it's made with beer. it's got fresh corn. and some turkey and beans of the black and kidney varietal.
i love it! but when there is honey glazed cornbread on my table, it gets shown up. anything does, really.
today is tuesday and today is may.(whaaat!)
ATTACK IT WITH CORNBREAD.
Honey Glazed Buttermilk Cornbread
inspired and adapted from sherry yard
1 cup all-purpose flour
1 cup yellow cornmeal
3 tbsp sugar
1/2 tsp salt
1 tbsp baking powder
1 cup buttermilk
1/3 cup vegetable oil
3 tbsp unsalted butter, melted and cooled
3 tbsp butter
1-2 tbsp honey
1-2 tbsp water
preheat oven to 350. in a bowl, combine flour, cornmeal, sugar, salt, and baking powder. in a separate bowl, mix buttermilk, egg, oil, and butter. pour the flour mixture over the wet ingredients and mix until just combined. spread into an 8 inch square baking dish. bake until a toothpick comes out clean, about 20-25 minutes.
while the cornbread bakes, make the glaze. melt the butter in a small saucepan. add the honey and water and whisk until combined. when the cornbread is done poke a couple holes in the surface with a toothpick and brush the glaze over. let cool.
2 lbs ground turkey
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (12 ounce) bottle beer, (i used blue moon)
1 medium onion, chopped
1 green bell pepper, chopped
1-2 carrots, diced
2 stalks celery, diced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
2 ears corn
1 chipotle in adobo sauce, minced
1/4 cup chili powder
1 1/2 tsp ground cumin
1/2 tsp oregano
pinch of cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 tsp sugar
place turkey in a large skillet, and cook until evenly browned. drain and crumble.
in a large pot over medium-high heat, combine the turkey with all the ingredients except the corn. bring to a boil, then reduce heat to low and simmer for 2 hours. a couple minutes before serving stir in the kernals from 2 corn cobs.
serve with toppings: sour cream or greek yogurt, cheddar, cilantro, avocado