Sticking Tongue to Frozen Metal and a Recipe for Frozen Times
The other night, I was making the milkshakes that we give the boys before they go to bed. I had finished doling out the ice cream, and thought that I would just eat the little bit that was left on the ice cream scoop before placing it in the sink. I’m such a genius, not. After scooping ice cream for 4 milkshakes, the scoop was pretty much frozen itself. You know what happened. At least I can pretty much be sure to remember this little happening and not do it again….

And, a recipe for the winter weather that is around the corner. By “around the corner”, I mean literally the winter storm that bearing down upon us here in St. Louis. Brrr. Seventy degrees one day and thirty the next…like Miss Liz used to say, “If you don’t like the weather here, well, just wait awhile, it’ll change soon.”

This cornbread is great made in a cast iron skillet (8-inch).

Buttery Cornbread

1 cup all-purpose flour
3/4 cup cornmeal
2 T. sugar
1 T. baking powder
1/2 t. salt
1 large egg, lightly beaten
3/4 cup milk
1/2 cup butter, melted
2 T. oil

Preheat oven to 425. Place the 2 T. oil in the skillet and allow it to heat along with the oven.
Combine first 5 ingredients in a large bowl. Comine egg, milk, and 1/2 cup melted butter; stir with a wire whisk. Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into prepared pan. Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.

This is great to serve with chili or tomato-vegetable soup. I had leftovers instead of toast this morning for breakfast. Yummm.