CORNBREAD

Discovering teaspoon amounts of herbs and spices in the back of the cupboard and, once contained and labelled, undertook to make use of them.  Started with a recipe I’d been hoarding from 2001.
 

 

Cornbread w/ rosemary, cayenne & onion

 

1 TBSP butter

1 onion, chopped

1 C cornmeal

1 C flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

½ tsp cayenne

3 TBSP rosemary

1 C buttermilk

2 eggs

½ C butter, melted

Melt butter & fry onion; cool.

Stir cornmeal, flour, powder, soda, salt, cayenne, rosemary, and cooled onion. 
Whisk buttermilk with eggs and cooled butter.
Combine with dry mix.

Bake 40 minutes.

 

Very flavourful and the cayenne adds a little bit of a kick.  Adjust to taste.

Man In Comfortable Shoes Bearing Crab Soup

 

Firstly, I’m shocked that you’ve opened a tin of crab meat for this dish.  Isn’t that running contrary to your manifesto or something?  First rule:  shun all things canned. Secondly, you’re wearing socks.  This is the first time in six years? Have you been replaced in the night with a more sensitive human being?

Mrs. F has taken up knitting.  Can you believe this?  After the endless scarves, she turned to socks. 

Shouldn’t homemade socks be purple or yellow & green stripey things?

Mrs. F has made twelve pairs of red socks for herself.  I told her I will wear only white.  She has made one pair and that was my lot.  And thank God because they itch like a bastard.

I think that was very generous of her.  Before we start we should raise a glass to Devon and Cornwall.  Things have been a little damp over there.   Our very dear friends are down in Cornwall.  You’d get on famously with them.  She made the best tomato sandwiches.   Of course that was back in the old days when tomatoes had taste.  How on earth do you stand travelling through Florida?  I don’t need to tell you what they do to tomatoes down there.  What do you do, smuggle a crate down with you?

You would say I martyr myself for the cause. 

I feel sorry for Mrs. F

She’s too busy mixing drinks to notice.

 

 

Devonshire Crab Soup

For 2 persons.

 

1 oz butter

1 onion

1 stalk celery

3 oz long grain rice

2 C milk

8 oz crab meat

1 C chicken stock

2 tsp fish sauce

2 TBSP brandy

5 oz 35% cream

Sauté onion and celery with butter. 

Add rice and milk.  Cook for 15 mins. Puree.

Add crab, stock, brandy and sauce.

Simmer, heating through. Add cream-don’t let it boil.