recipe
Oct
08
2014

Ahhh…Vermont…

This time last year my friend Robbin and I were trying to decide how much more of Vermont we could see before it was time to board a plane back for Louisiana.  I have to say one of the best vacations I have ever been on. This morning I am feeling homesick for a place I have never lived.  Mostly because my husband is on the way to work and even this beautiful house seems less like home when he’s not here. But also because October should be spent in Vermont whenever possible. That is a fact.

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I am going to share some pictures with you that will let you know I am not just making this stuff up.  Vermont IS October and October IS Vermont!

I realized after looking back that I didn’t even tell you about my trip last October.  Shame on me!!! It was fabulous! Here is proof…

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Yes Robbin and I were JUST THAT excited!!

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We stayed at the Brandon Inn in lovely downtown Brandon, VT

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This is our view from our room.  Ahhhhh…

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Another lovely view…

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We ate breakfast every morning at Sheri’s Diner and were surely entertained by the conversations over heard.

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I will conclude today’s installment of Autumn in Vermont with one last photo.  I have about a hundred more photos to share.  So stay tuned!

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Oct
06
2014

Happy Fall 2014 Y’all!

Hope this quick post finds you all well and enjoying cooler temperatures and getting ready for All Hallow’s Eve.  I will have a couple of very nice giveaways coming up so check back often or follow me on twitter and facebook.

I thought I would share some of my Autumn decor with you all.

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I LOVE Halloween – almost as much as Christmas.  Almost.  I have a new hat for the occasion!  Need a new hat?  Check out Evercrumbly & Witch on Etsy.

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And my dress should be here by the end of the week!  Do you still have room in your closet for a new frock?  Check out HolyClothing! I chose this one:

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So there’s all the news that is news around here.  Happy Fall Y’all!

Aug
25
2014

Cornbread Truth

For all of you that put sugar in your cornbread: Stop it. Just stop it. That makes it cake. Not cornbread. Sorry it’s just the truth. Salt? ABSOLUTELY – in fact you would be hard pressed to make cornbread too salty for my taste. You know I am Southern and sassy so my very strong feelings about this shouldn’t surprise you. 😉

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And now you have it from experts.  Not that I am NOT an expert but I don’t have the street cred David Lebovitz or Robert Moss have. I read this article via David Lebovitz’s facebook post.  He linked to this morning’s Serious Eats article by Robert Moss.  It’s worth a read 🙂 and here’s my recipe:

1/3 cup all purpose flour (I use King Arthur Flour’s GF all purpose blend)
2/3 cup GF yellow cornmeal
1 TBSP baking powder
1/2 teaspoon salt
1 egg
1 cup milk
2 TBSP all vegetable oil
Preheat oven to 425F and place pans in oven. Whisk together flour, baking powder, and salt into bowl. Stir in corn meal. Add egg, milk, and oil. Mix until just smooth but don’t over mix. Brush pans with light coating of oil. Put about 1 TBSP of batter in each acorn mold. Bake in hot oven (425 degrees) 9-12 minutes.
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NOTE: You could make this recipe into another shape if you don’t have the acorn pan or similar pan.  A madeline pan is very good for these little cornbread yummies.  Or mini muffin tins and of course regular size muffins as well.

Have a great day.  Eat good things that are good for you.

With warmest regards,

Susan

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