parityanimal wrote: »

Howdy y'all. It's thrilling Thursday! 70 with an expected high of 84 and 20% chance of precipitation.

Need to get out for paper towels today, and may see what else looks good, while out. The second (and last) load of laundry from yesterday needs folding, when it finishes in the dryer. I cleared the dishwasher of clean dishes and then cleared the sink into the dishwasher. Still need to clean yesterday's cat bowls and feed the cats.

parityanimal wrote: »

Chickpea flour omelet.

parityanimal wrote: »

RogerToo wrote: »

Poor Skink... Twitching tail does not sound hopeful TBH.

Actually, blue tailed skinks have detachable tails to help them get away from birds and other predators. They have evolved such that the tails detach and wiggle around for some time, I guess to distract the attacker into going for the detached tail while the lizard gets away to, slowly, grow a new tail and fight another day.

J said the skink seemed OK, and was moving around, when he let it go in the greenhouse so we have high hopes that it will be smart enough to stay in there while it grows a new tail, safe from birds or other predatory critters.

Dinah was doing what cats usually do when they catch a lizard. Tossing it around and then pouncing on it to toss it some more. We found a much smaller one, dead, in the kitchen a couple of days ago. No clue where its tail had gone but it was so small a cat may well have eaten the tail.

Given a chance, the cats will play with the lizard so much that eventually all the tossing around and light biting/clawing damages the poor thing so much that it dies, or is doomed to die shortly. We think we got this one away in time to probably recover.

parityanimal wrote: »

Howdy y'all. It's fantastic Friday! 71 with an expected high of 80 and 80% chance of precipitation. Still got that load of laundry to freshen and fold and need to feed the cats. Dishwasher is running now. Last night's pork and pinto bean soup, along with some warmed up Southern buttermilk cornbread, made a tasty breakfast. I think I have probably two more meals out of that.

I love this simple cornbread recipe. NO SUGAR ADDED. If one wants sweetness, one can drizzle honey on the cornbread later or use use honey butter (with or without cinnamon) as a spread.

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Southern Buttermilk Cornbread

Ingredients:

1 cup self rising cornmeal, white or yellow, doesn't matter. I just usually have white because it seems to be more available here.

1 egg.

1 cup buttermilk. Can substitute one cup of milk and a good splash or two of lemon juice or vinegar.

2 Tablespoons butter*. (You may, optionally, omit the butter from the batter but you will still need a small amount of butter or some other fat to grease the baking pan.)

For baking:

An 8 inch, well seasoned, cast iron skillet. Or an 8 inch cake pan but for real Southern cornbread, a skillet...

Instructions:

Put the skillet in the oven. Preheat the oven to 450 with the skillet in the oven. You can bake at a lower temperature, but a good, hot oven, along with the hot cast iron skillet, produces a very nice, crisp crust.

Combine the egg and milk, and whisk together until well blended. Add the cornmeal and whisk until the thin batter is smooth.

Put the BUTTER (not the batter yet!) into the hot skillet and place back in the oven for just a moment or two to get the butter partly melted, then swirl the butter around in the skillet to cover the bottom thoroughly and maybe up the sides just a bit. It should finish melting as you swirl it. If the butter gets a little brown, it doesn't matter and can even enhance the flavor of the cornbread but you don't want it burned too badly, so do this quickly.

Pour the melted butter into the batter and wipe any drips off the outside of the skillet. Do not scrape the skillet, as you need the butter that remains to keep the cornbread from sticking.

Quickly whisk the butter into the batter until blended and pour the batter into the hot skillet. Hopefully you will hear a nice sizzle when you do this and the outer edges will immediately, and fairly obviously, start to cook.

Place the skillet back in the oven and cook for 15 to 30 minutes, watching for the center to completely rise and the top to get golden brown. Insert a toothpick near the center and if it comes out clean, the cornbread is done.

Remove from oven. If desired, brush the top with more melted butter immediately. Cool slightly. If needed, run a table knife around the edge of the cornbread. Turn out to cool further on a rack. If desired, turn out first onto a plate and then flip onto the rack so the cornbread is right side up on the rack. Cool as desired, but best served piping hot or at least fairly warm. If you used a plate to flip the cornbread, you can slide the cornbread off the rack, onto the plate for serving. If you didn't flip the cornbread onto the rack, you can flip it onto a plate for serving. Either way, you get a nicer presentation if it's served right side up.

Cut into wedges and serve with butter for spreading. I usually cut 8 wedges, for 8 small servings.

It's best not to leave the cornbread in the skillet very long after baking, as cornbread is somewhat acidic and, left in the skillet too long, may damage the seasoning on the skillet.

The recipe may be doubled and baked in a 10 1/4 or 10 1/2 inch cast iron skillet if you need a larger cornbread to feed more people.

parityanimal wrote: »

What's the best way to arrange coals on a charcoal grill?

GardenKatGardens wrote: »

Hey!!!
Moving right along over/down here. Ready to put my lunch together, last load of clothes (sheets and towels) are in the washer, one load light clothes dried and put away, load of dark clothes in the dryer...and internet time in between!

Rain, now forecast thru Tuesday/Wednesday morning....thanks Alberto ;( Sadly (I will be fine) , but my family is at Sandestin FLA...so they will get some of this also. I suspect they'll head home Sun. night instead of Monday.

That left hip and lower back still with me......Will have Aleve with my black bean, rice, mushroom pieces and left over spinach from yesterday's breakfast. (lunch will also include the last ear of corn from Wednesdays shopping trip.
Ya'll are making me really miss cornbread! Sometimes Whole Foods has Vegan Cornbread all wrapped, weighed, and priced on the shelf above one of the hot bars...it is very tasty, although it is loaded with fat! Only eat it on rare occasions

Roger I saw you posted finding a folded dollar bill...umm, I think maybe that was my bill??? LOL!! and that you also found 15 cents...you're in the money!

I'm still getting the updated emails about privacy changes from various app sites. I was wondering why until I read an article about it sometime last night when I should have been sleeping! At least I know WHY I'm getting all of this...I thought from the article that last day to notify was yesterday the 25, but my phone just lit up with a dialogue box from Waze saying I need to read their updated Privacy Policy...so, Waze, hate to tell you but you're a bit tardy with your notification.....

I'm currently brain dead, so will get lunch together, and hope it will feed my brain some carbohydrates and get me back on track!

Later...

Kathie, today and tomorrow are your days off...but will you also get Monday off as well? Hope so. and IF so, enjoy your long weekend.

Also, Roger I don't know how you can be so cheerful about seeing the deer while on your morning walks, considering the damage they do to you veg. garden, etc!!! I'd be wailing!

GardenKatGardens wrote: »

Oh Poo! Thats just not fair Kathie. Bet everyone else got 3 days off??? I'd make a fuss.
Ed and I are beginning to get a feel of the storm to come Sunday & Monday. Thunder, rain, a bit of wind. My son and DIL are leaving Fla tomorrow which is a day earlier than they'd planned. I'm sorry their vacation was cut short, but glad they're coming home early.

I'm thinking its nearly bed time...finish up a couple little chores.

Roger, had nice big juicy black berries with some Vanilla So's Coconut cream ice cream. (the blue topped one with no added sugar.) It was delicious!

Later...