Hi all, I hope every one of you are safe and well! It’s been surreal these last couple of weeks to say the least as our lives have changed as we know it. No more living in the moment, it’s all about planning. Planning for how long we will have to stay at home, planning when to go out and get groceries plus planning for how much we really need or how long it will be before we can safely go visit family and friends. We take so much for granted and it’s going to be a sacrifice but we are all in this together. We have communicated by phone with our kids, family and friends more than we have in years. It’s not about the texting or emails, it’s just more reassuring to hear their voices to know that they are all okay! I’m sure you all have similar feelings. I’m also trying to be frugal and not waste anything, especially food. I don’t always have fresh vegetables and fruit on hand but I have a pantry full of goods that I can make due with. I went through my dry goods and found a package of blue cornmeal. What a perfect time for some cornbread! I had planned on making some black bean soup and cornbread would make it last a bit longer. Looking through my cookbooks I found an old recipe in “The Progressive Farmer” cookbook that sounded a lot like how my Mom used to make hers, so I gave it a try. It turned out so good! And I found a bottle of “Monroe’s Red Chile Honey” in the pantry which was perfect to drizzle over top.
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An Inspired Cook 